Verardo Vito, Messia Maria Cristina, Marconi Emanuele, Caboni Maria Fiorenza
Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain.
Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Center, University of Granada, Avda del Conocimiento sn., Armilla, 18100 Granada, Spain.
Foods. 2020 Nov 22;9(11):1714. doi: 10.3390/foods9111714.
Egg products are one of the main ingredients used in bakery industries, and they contain cholesterol. Cholesterol suffers 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 different between the two samples, underlining that the kinetic of COPs formation is dependent on the type of egg products.
蛋制品是烘焙行业使用的主要原料之一，并且它们含有胆固醇。胆固醇在食品加工过程中会发生几种化学变化，从而产生一些潜在的有毒化合物，称为胆固醇氧化产物（COPs）。因此，本研究的目的是研究从鸡蛋到蛋制品的脂质氧化演变，并评估蛋制品对用它们配制的饼干中COPs形成的影响。结果证实，与巴氏杀菌鸡蛋相比，喷雾干燥技术使胆固醇氧化提高了2.6倍。饼干样品显示的COPs含量与所使用的蛋制品密切相关。与用巴氏杀菌鸡蛋配制的样品相比，用喷雾干燥鸡蛋配制的样品中COPs含量较低。必须强调的是，两个样品之间的COPs组成不同，这表明COPs形成的动力学取决于蛋制品的类型。
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