Impacts of Thermal Treatment on the Digestibility of Astaxanthin-enriched Eggs

GU Luping; FAN Qiao; LI Junhua; CHANG Cuihua; YANG Yanjun; SU Yujie

doi:10.13386/j.issn1002-0306.2022060116

Volume 43 Issue 23

Nov. 2022

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Science and Technology of Food Industry > 2022 > 43(23): 112-118. > DOI: 10.13386/j.issn1002-0306.2022060116

GU Luping, FAN Qiao, LI Junhua, et al. Impacts of Thermal Treatment on the Digestibility of Astaxanthin-enriched Eggs[J]. Science and Technology of Food Industry, 2022, 43(23): 112−118. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022060116.

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Impacts of Thermal Treatment on the Digestibility of Astaxanthin-enriched Eggs

GU Luping^{1, 2, 3,},
FAN Qiao^{1, 2, 3},
LI Junhua^{1, 2, 3},
CHANG Cuihua^{1, 2, 3},
YANG Yanjun^{1, 2, 3},
SU Yujie^{1, 2, 3, ,}

1.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
2.
National Functional Food Engineering Technology Research Center, Jiangnan University, Wuxi 214122, China
3.
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China

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Received Date: June 13, 2022
Available Online: October 09, 2022

Graphical Abstract

Abstract

Abstract

The objective of this study was to investigate the impacts of four thermal treatments on the stability of astaxanthin-enriched eggs (hot spring, soft-boiled, hard-boiled and pan-fried eggs). And a simulated gastrointestinal tract model was designed to evaluate the lipid and protein digestibility, molecular weight distribution of protein, biostability and bioaccessibility of astaxanthin. Results showed that thermal treatment led to the degradation of astaxanthin. Among these, soft-boiled had the highest retention ratio, 97.21%. Compared with raw eggs, boiled eggs had higher lipid and protein digestibility. Soft-boiled and hot spring eggs exhibited the highest digestibility, however, a lower digestibility was observed on the pan-fried eggs. These results were confirmed by electrophoresis analysis that the fractions with high molecular weight in the soft-boiled and hot spring eggs disappeared. There was no significant difference on the biostability of eggs astaxanthin under different thermal treatment, which was 48.76%~49.47%, while boiling eggs could effectively improve the bioaccessibility as compared with raw eggs. The soft-boiled and hot spring eggs exhibited relatively higher bioaccessibility, 48.76% and 47.71%, respectively. These results suggested that soft-boiled astaxanthin-enriched eggs could be used as a promising approach for natural astaxanthin supplementation.
- astaxanthin,
- thermal treatment,
- stability,
- digestibility,
- bioaccessibility

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References

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