Quantitative lipidomics analysis of changes in egg yolk lipids during spray-drying and subsequent accelerated storage
Egg yolks are rich in lipids that are easily altered during processing and storage. In this study, a liquid chromatography-tandem mass spectrometry strategy was used for quantitative lipidomics analysis of egg yolk after spray-drying processing and accelerated storage. Spray-drying treatment caused...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-01-01
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| Series: | Current Research in Food Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927123000710 |
| _version_ | 1797797966074871808 |
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| author | Wei Luo Xialei Liu Beibei Wang Di Wu Jinqiu Wang Fang Geng |
| author_facet | Wei Luo Xialei Liu Beibei Wang Di Wu Jinqiu Wang Fang Geng |
| author_sort | Wei Luo |
| collection | DOAJ |
| description | Egg yolks are rich in lipids that are easily altered during processing and storage. In this study, a liquid chromatography-tandem mass spectrometry strategy was used for quantitative lipidomics analysis of egg yolk after spray-drying processing and accelerated storage. Spray-drying treatment caused lipid oxidation (especially the oxidation of free fatty acids), potential hydrolysis of phospholipids, and alteration of the form of certain polyunsaturated fatty acids (docosahexaenoic acid, eicosapentaenoic acid, linolenic acid, and eicosatetraenoic acid) in egg yolk. These lipid alterations caused by the spray-drying process were further aggravated by the accelerated storage process. In detail, following storage, the abundance of free fatty acids, phosphatidic acid and phosphatidylethanolamine decreased further; and the abundance of polyunsaturated fatty acids in the form of triglycerides increased significantly. These results provide new insight into the mechanism underlying egg yolk property changes during spray-drying and storage, and offer valuable reference data for egg yolk powder promotion and application in food processing. |
| first_indexed | 2024-03-13T03:57:20Z |
| format | Article |
| id | doaj.art-cf8431868bc445e78e862bf98cd02173 |
| institution | Directory Open Access Journal |
| issn | 2665-9271 |
| language | English |
| last_indexed | 2024-03-13T03:57:20Z |
| publishDate | 2023-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj.art-cf8431868bc445e78e862bf98cd021732023-06-22T05:05:08ZengElsevierCurrent Research in Food Science2665-92712023-01-016100503Quantitative lipidomics analysis of changes in egg yolk lipids during spray-drying and subsequent accelerated storageWei Luo0Xialei Liu1Beibei Wang2Di Wu3Jinqiu Wang4Fang Geng5Institute of Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, ChinaInstitute of Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, ChinaInstitute of Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, ChinaInstitute of Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, ChinaInstitute of Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, ChinaCorresponding author. Institute of Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, 2025 Chengluo Avenue, Chengdu, 610106, China.; Institute of Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, ChinaEgg yolks are rich in lipids that are easily altered during processing and storage. In this study, a liquid chromatography-tandem mass spectrometry strategy was used for quantitative lipidomics analysis of egg yolk after spray-drying processing and accelerated storage. Spray-drying treatment caused lipid oxidation (especially the oxidation of free fatty acids), potential hydrolysis of phospholipids, and alteration of the form of certain polyunsaturated fatty acids (docosahexaenoic acid, eicosapentaenoic acid, linolenic acid, and eicosatetraenoic acid) in egg yolk. These lipid alterations caused by the spray-drying process were further aggravated by the accelerated storage process. In detail, following storage, the abundance of free fatty acids, phosphatidic acid and phosphatidylethanolamine decreased further; and the abundance of polyunsaturated fatty acids in the form of triglycerides increased significantly. These results provide new insight into the mechanism underlying egg yolk property changes during spray-drying and storage, and offer valuable reference data for egg yolk powder promotion and application in food processing.http://www.sciencedirect.com/science/article/pii/S2665927123000710Egg yolkSpray-dryingStorageLipid oxidationPhospholipids |
| spellingShingle | Wei Luo Xialei Liu Beibei Wang Di Wu Jinqiu Wang Fang Geng Quantitative lipidomics analysis of changes in egg yolk lipids during spray-drying and subsequent accelerated storage Current Research in Food Science Egg yolk Spray-drying Storage Lipid oxidation Phospholipids |
| title | Quantitative lipidomics analysis of changes in egg yolk lipids during spray-drying and subsequent accelerated storage |
| title_full | Quantitative lipidomics analysis of changes in egg yolk lipids during spray-drying and subsequent accelerated storage |
| title_fullStr | Quantitative lipidomics analysis of changes in egg yolk lipids during spray-drying and subsequent accelerated storage |
| title_full_unstemmed | Quantitative lipidomics analysis of changes in egg yolk lipids during spray-drying and subsequent accelerated storage |
| title_short | Quantitative lipidomics analysis of changes in egg yolk lipids during spray-drying and subsequent accelerated storage |
| title_sort | quantitative lipidomics analysis of changes in egg yolk lipids during spray drying and subsequent accelerated storage |
| topic | Egg yolk Spray-drying Storage Lipid oxidation Phospholipids |
| url | http://www.sciencedirect.com/science/article/pii/S2665927123000710 |
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