Evaluating the effect of cooking and gastrointestinal digestion in modulating the bio-accessibility of different bioactive compounds of eggs

Emerson Nolasco, Junsi Yang, Ozan Ciftci, Danh C. Vu, Sophie Alvarez, Sheila Purdum, Kaustav Majumder

Research output: Contribution to journalArticlepeer-review

Abstract

Eggs’ nutritional value has been enhanced by enriching hen's diet with bioactive compounds, but factors influencing bio-accessibility are unspecified. This study investigated the effect of hen breed, diet enrichment, and cooking methods in modulating the egg compounds’ bio-accessibility after gastrointestinal (GI) digestion. White Leghorn (WLH) and Rhode Island Red (RIR) hens were fed a corn-soybean-based diet enriched with flaxseed and carotenoids; eggs were collected, cooked, and subjected to simulated GI digestion. The results showed that egg proteins were equally digestible with no change in the degree of hydrolysis (DH). The linolenic fatty acid in enriched-cooked samples remained bio-accessible after GI digestion. The lutein bio-accessibility in enriched eggs decreased after GI digestion except in RIR fried sample. Eggs from WLH and RIR achieved similar peptide content after GI digestion. These results elucidate the bio-accessibility of different bioactive compounds in cooked eggs and the use of eggs as potential functional foods.

Original languageEnglish (US)
Article number128623
JournalFood Chemistry
Volume344
DOIs
StatePublished - May 15 2021

Keywords

  • Arachidonic acid (PubChem CID: 444899)
  • Bio-accessibility
  • Docosahexaenoic acid (PubChem CID: 445580)
  • Domestic cooking
  • Enriched egg
  • Gastrointestinal digestion
  • Hen breed
  • Linolenic acid (PubChem CID: 5280934)
  • Lutein (PubChem CID: 5281243)
  • Zeaxanthin (PubChem CID: 5280899)

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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