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

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 Chem

journal_title

Food chemistry

authors

Nolasco E,Yang J,Ciftci O,Vu DC,Alvarez S,Purdum S,Majumder K

doi

10.1016/j.foodchem.2020.128623

subject

Has Abstract

pub_date

2021-05-15 00:00:00

pages

128623

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(20)32485-7

journal_volume

344

pub_type

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