Influence of chitosan on the emulsifying properties of egg yolk hydrolysates: study on creaming, thermal and oxidative stability

The aim of this study was to evaluate the effect of a supplementation diet for hens consisting of dried basil herb and flowers of calendula and dandelion for color, carotenoid content, iron-induced oxidative stability, and sensory properties of egg yolk compared with commercial pigment (control) and marigold flower. The plant parts were supplemented in diets at two levels: 1% and 3%. In response to dietary content, yolks from all diets differed in carotenoid profile (p < 0.001). The 3% supplementation level resulted in a similar total carotenoid content as the control (21.25 vs. 21.79 μg/g), but by 3-fold lower compared to the 3% marigold (66.95 μg/g). The tested plants did not achieve yolk color fan values as the control (13.47) or 3% marigold (11.47), and among them, calendula had the highest values (9.73). Despite the low carotenoid content in diets supplemented with basil herb, iron-induced malondialdehyde (MDA) concentration was low as for marigold (on average 106.83 vs. 92.68 ng/g after 250 min). The treatments differed in sensory color scores for fresh and hard-boiled yolks and flavor while other sensory properties were similar. In conclusion, the supplementation of plants in a hen diet may result in yolks containing carotenoids and other compounds showing a high antioxidant effect.

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Towards Oxidatively Stable Emulsions Containing Iron-Loaded Liposomes: The Key Role of Phospholipid-to-Iron Ratio

Foods ◽

10.3390/foods10061293 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1293

Author(s):

Alime Cengiz ◽

Karin Schroën ◽

Claire Berton-Carabin

Keyword(s):

Oxidative Stability ◽

Ferrous Sulfate ◽

Iron Concentration ◽

Egg Yolk ◽

Antioxidant Effect ◽

Crucial Importance ◽

Fortified Foods ◽

Oil In Water ◽

Iron Concentrations

To encapsulate soluble iron, liposomes were prepared using unsaturated phospholipids (phosphatidylcholine from egg yolk), leading to high encapsulation efficiencies (82–99%). The iron concentration affected their oxidative stability: at 0.2 and 1 mM ferrous sulfate, the liposomes were stable, whereas at higher concentrations (10 and 48 mM), phospholipid oxidation was considerably higher. When applied in oil-in-water (O/W) emulsions, emulsions with liposomes containing low iron concentrations were much more stable to lipid oxidation than those added with liposomes containing higher iron concentrations, even though the overall iron concentration was similar (0.1 M). Iron-loaded liposomes thus have an antioxidant effect at high phospholipid-to-iron ratio, but act as pro-oxidants when this ratio is too low, most likely as a result of oxidation of the phospholipids themselves. This non-monotonic effect can be of crucial importance in the design of iron-fortified foods.

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Synthesis, Characterization and Thermooxidative Properties of Hybrid Block Poly(silane-b-arylacetylene)

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.1004-1005.527 ◽

2014 ◽

Vol 1004-1005 ◽

pp. 527-532

Author(s):

Ying Jie Xu ◽

Hui Min Qi ◽

Ya Ping Zhu ◽

Fan Wang

Keyword(s):

Weight Loss ◽

Oxidative Stability ◽

Lewis Acid ◽

Grignard Reagent ◽

Room Temperature ◽

Condensation Polymerization ◽

Thermooxidative Stability ◽

Thermal Cure ◽

Inorganic Hybrid ◽

Thermal And Oxidative Stability

Organic-inorganic hybrid block Poly (silane-b-arylacetylene) (PSbA) have been synthesized through condensation polymerization between chloro-terminated polysilane and diethynylbenzene Grignard reagent, and chloro-terminated polysilane was synthesized through condensation polymerization of dichloromethylvinylsilane in the presence of Mg metal and Lewis acid (ZnCl2, LiCl). The structures of PSbAs were characterized by FTIR, 1H, 13C, 29Si NMR, and GPC. The PSbAs are orange viscous liquid and can be soluble in common organic solvents at room temperature. The thermal cure behavior of PSbAs was determined by DSC, and the thermal and oxidative stability of the cured PSbAs were investigated using TGA. The results showed that the cured PSbAs exhibit high thermal and thermooxidative stability. The degradation temperatures at 5% weight loss for the cured PSbAs are 470-533°C under N2 and 378-456°C under air, and the residue yields at 1000°C are 77.9-82.8% under N2 and 40.4-50.5% under air.

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Emulsion of systems containing egg yolk, polysaccharides and vegetable oil

Ciência e Agrotecnologia ◽

10.1590/s1413-70542012000500007 ◽

2012 ◽

Vol 36 (5) ◽

pp. 543-550 ◽

Cited By ~ 2

Author(s):

Clitor Junior Fernandes de Souza ◽

Edwin Elard Garcia Rojas

Keyword(s):

Fatty Acid ◽

Droplet Size ◽

Vegetable Oil ◽

Vegetable Oils ◽

Xanthan Gum ◽

Emulsion Stability ◽

Egg Yolk ◽

Emulsifying Properties ◽

Emulsifying Activity ◽

Excellent Stability

This work characterizes the emulsifying properties of systems containing egg yolk (0.1; 1.0 and 2.5 % w/v) and polysaccharides (xanthan gum, carrageen, pectin and carboxymethylcellulose) and three different vegetable oils (sunflower, canola, and palm oils). Emulsifying activity and emulsion stability were measured of each combination and it was found the effect of the oil on emulsion stability correlated to the amount of monounsaturated fatty acid. Additionally, increased egg yolk concentration increased emulsifying activity by reducing coalescence of oil droplets. Lastly, 2.5% egg yolk and 0.2% polysaccharide generated emulsions with high emulsifying activity, excellent stability, and droplet size of 4.32 µm.

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Effect of Sodium Selenite, Selenium Yeast, and Bacterial Enriched Protein on Egg Yolk Colour, Antioxidant Profiles and Oxidative Stability

10.21203/rs.3.rs-131215/v1 ◽

2020 ◽

Author(s):

Aliyu Muhammad ◽

Daliah Muhammad ◽

Teck Loh ◽

Henny Akit ◽

Anjas Asmara Samsudin

Keyword(s):

Oxidative Stability ◽

Antioxidant Properties ◽

Storage Period ◽

Egg Yolk ◽

Microbial Reduction ◽

Oxidation Products ◽

Breast Muscle ◽

Thigh Muscle ◽

Poultry Feed ◽

Antioxidant Profile

Abstract Background: The chicken egg is one of the nature’s flawlessly preserved biological products, recognized as an excellent source of nutrients for humans. Selenium (Se) is an essential micro-element that plays a key role in biological processes. Organic Se sources have shown many advantages over inorganic Se in poultry and can be produced biologically by microbial reduction of Se. Therefore, the possibility of integrating Se enriched bacteria as a supplement in poultry feed can provide an interesting source of organic Se, thereby increase egg Se concentration, improve oxidative stability and offer health-related advantages to humans. The objective of this study was to examine the effects inorganic and different organic Se sources on egg yolk colour, antioxidant profile, oxidative stability, and storage effect in relation to the treatments for fresh and stored egg yolk at 4±2 0C for 14 days. Results: The results reveals that dietary Se supplementation, especially the organic (ADS18 > Se-Yeast) sources influence (p < 0.05) egg yolk colour. Dietary inorganic Se and organic Se were noted to significantly improves egg yolk and breast meat antioxidants profile (total carotenoid and phenol content). There was a significant (p < 0.05) decrease in total cholesterol in fresh, stored egg yolk and breast muscle of Se treated groups compared with control. Whereas for breast muscle, only hens with organic Se supplementation (ADS18 > Se-Yeast) showed lower (p < 0.05) cholesterol compared to inorganic and control hens. The oxidative stability parameters of the eggs, breast and thigh muscle, and plasma showed a significant decrease (p < 0.05) in primary oxidation products (MDA) concentrations with hens supplemented with ADS18. However, the MDA content increased (p < 0.05) with an advanced storage period in egg yolk. It should be noted that, compared to inorganic Se and basal diets, egg yolk from hens fed with organic Se remain fresh for 2 weeks.Conclusions: Dietary Se organic supplementation (ADS18 > Se-Yeast) improves egg yolk colour, antioxidant profile, and oxidative status of egg yolk and tissue. For egg enrichment and antioxidant properties, the source of supplemented organic Se is essential. Thus, ‘’functional eggs’’ enriched with organic selenium becomes possible to produced.

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