TY - JOUR
T1 - Physicochemical properties of muffins prepared with lutein & zeaxanthin-enriched egg yolk powder
AU - Xu, Lin
AU - Echeverria-Jaramillo, Esteban
AU - Shin, Weon Sun
N1 - Funding Information:
This work was supported by the Korea CCS R&D Center ( KCRC ) [grant number NRF-2014M1A8A1049273] of the National Research Foundation of Korea funded by the Korean government (Ministry of Science and ICT ).
Publisher Copyright:
© 2021
PY - 2022/2/15
Y1 - 2022/2/15
N2 - Designing functional foods relies not only on incorporating bioactive compounds into a formulation but also on their ability to remain useful within the product. In this study, lutein and zeaxanthin (L&Z)-enriched egg yolk powder (EEYP), sourced from hens fed with Dunaliella tertiolecta mp3, was incorporated as a functional ingredient in muffins. Two formulations were prepared: with butter (EEYP-B) and butter-free (EEYP-BF). The color and texture of the muffins and the thermal stability and bioaccessibility after simulated digestion of the carotenoids were assessed. The results indicated that the physical properties of the muffins were not influenced by the L&Z addition. Moreover, L&Z in EEYP-B were less heat labile than in EEYP-BF and control samples with degradation rates of 10–12%, 15–17%, and >20%, respectively. Surprisingly, the bioaccessibility of L&Z in the EEYP-BF muffins was higher than in the control and butter-containing samples after digestion. As a result, enriching a daily product with L&Z was proved successful at increasing its carotenoid content after baking, evidencing also that the butter-free formulation exhibited the highest bioaccessibility.
AB - Designing functional foods relies not only on incorporating bioactive compounds into a formulation but also on their ability to remain useful within the product. In this study, lutein and zeaxanthin (L&Z)-enriched egg yolk powder (EEYP), sourced from hens fed with Dunaliella tertiolecta mp3, was incorporated as a functional ingredient in muffins. Two formulations were prepared: with butter (EEYP-B) and butter-free (EEYP-BF). The color and texture of the muffins and the thermal stability and bioaccessibility after simulated digestion of the carotenoids were assessed. The results indicated that the physical properties of the muffins were not influenced by the L&Z addition. Moreover, L&Z in EEYP-B were less heat labile than in EEYP-BF and control samples with degradation rates of 10–12%, 15–17%, and >20%, respectively. Surprisingly, the bioaccessibility of L&Z in the EEYP-BF muffins was higher than in the control and butter-containing samples after digestion. As a result, enriching a daily product with L&Z was proved successful at increasing its carotenoid content after baking, evidencing also that the butter-free formulation exhibited the highest bioaccessibility.
KW - Bioaccessibility
KW - Food matrix
KW - Lutein
KW - Thermal stability
KW - Zeaxanthin
UR - http://www.scopus.com/inward/record.url?scp=85121867853&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2021.113017
DO - 10.1016/j.lwt.2021.113017
M3 - Journal article
AN - SCOPUS:85121867853
VL - 156
JO - Lebensmittel - Wissenschaft und Technologie
JF - Lebensmittel - Wissenschaft und Technologie
SN - 0023-6438
M1 - 113017
ER -