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. 2020 Nov 22;9(11):1714.
doi: 10.3390/foods9111714.

Effect of Different Egg Products on Lipid Oxidation of Biscuits

Vito Verardo  1   2 , Maria Cristina Messia  3 , Emanuele Marconi  3 , Maria Fiorenza Caboni  4   5
Affiliations

Effect of Different Egg Products on Lipid Oxidation of Biscuits

Vito Verardo et al. Foods. .

Abstract

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.

Keywords: biscuits; cholesterol oxides (COPs); eggs; oxidized fatty acids (OFA); peroxide value (PV).

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
PV amounts (mEq. O2/kg fat) in fresh eggs (FE), pasteurized (PE) and spray-dried (SPE) egg products. Different letter means statistical difference (p < 0.05). PV: peroxide values.
Figure 2
Figure 2
Cholesterol content in fresh eggs (FE), pasteurized eggs (PE) and spray-dried (SPE) egg products.
Figure 3
Figure 3
GC–FID chromatogram of COPs in biscuits.
Figure 4
Figure 4
PV and OFA content in biscuits. Different letter means statistical difference (p < 0.05). PV: peroxide value; OFA: oxidize fatty acids.
Figure 5
Figure 5
Cholesterol content in biscuits formulated with pasteurized (BPE) and spray-dried (BSPE) egg products.
See this image and copyright information in PMC

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