Effect of Different Egg Products on Lipid Oxidation of Biscuits
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Mdpi
Materia
Eggs Biscuits Cholesterol oxides (COPs Peroxide value (PV) Oxidized fatty acids (OFA)
Date
2020-11-22Referencia bibliográfica
Verardo, V., Messia, M. C., Marconi, E., & Caboni, M. F. (2020). Effect of Different Egg Products on Lipid Oxidation of Biscuits. Foods, 9(11), 1714. [doi:10.3390/foods9111714]
Sponsorship
Spanish Ministry of Economy and Competitiveness (MINECO) RYC-2015-18795Abstract
Egg products are one of the main ingredients used in bakery industries, and they contain
cholesterol. Cholesterol su ers several chemical changes during the food processes, allowing some
potentially toxic compounds called cholesterol oxidized products (COPs). Thus, the aim of this work
was to study the evolution of lipid oxidation from eggs to egg products, and to evaluate the influence
of egg products on COPs formation in biscuits formulated with them. The results confirmed that
spray-drying technology improves the cholesterol oxidation 2.6 times compared to pasteurized eggs.
Biscuit samples showed a COPs content that is strictly related to the egg products used. Samples
formulated with spray-dried eggs noticed lower amounts of COPs compared to those formulated
with pasteurized eggs. It is important to stress that COPs composition was di erent between the two
samples, underlining that the kinetic of COPs formation is dependent on the type of egg products.