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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Nolasco E,Yang J,Ciftci O,Vu DC,Alvarez S,Purdum S,Majumder Kdoi
10.1016/j.foodchem.2020.128623subject
Has Abstractpub_date
2021-05-15 00:00:00pages
128623eissn
0308-8146issn
1873-7072pii
S0308-8146(20)32485-7journal_volume
344pub_type
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