Technological development of functional egg products by an addition of n-3 polyunsaturatedfatty-acid-enriched oil

Eggs are good candidates to be employed as functional food and to provide people with bioactive compounds such as n-3 PUFAs. However, in most cases, development of eggs with high content of n-3 PUFAs was carried out by modifying the hens’ feed. In the present work, egg-derived sticks with high conte...

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Autores: Lamas Freire, Alexandre, Antón, X., Miranda López, José Manuel, Roca Saavedra, Paula, Cardelle Cobas, Alejandra, Rodríguez, J.A., Franco Abuín, Carlos Manuel, Cepeda Sáez, Alberto
Tipo de recurso: artículo
Fecha de publicación:2015
País:España
Institución:Universidad de Santiago de Compostela (USC)
Repositorio:Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela
Idioma:inglés
OAI Identifier:oai:minerva.usc.gal:10347/15878
Acceso en línea:http://hdl.handle.net/10347/15878
Access Level:acceso abierto
Palabra clave:Materias::Investigación::32 Ciencias médicas::3206 Ciencias de la nutrición
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spelling Technological development of functional egg products by an addition of n-3 polyunsaturatedfatty-acid-enriched oilDesarrollo tecnológico de ovoproductos funcionales con un alto contenido en ácidos grasos n-3Lamas Freire, AlexandreAntón, X.Miranda López, José ManuelRoca Saavedra, PaulaCardelle Cobas, AlejandraRodríguez, J.A.Franco Abuín, Carlos ManuelCepeda Sáez, AlbertoMaterias::Investigación::32 Ciencias médicas::3206 Ciencias de la nutriciónEggs are good candidates to be employed as functional food and to provide people with bioactive compounds such as n-3 PUFAs. However, in most cases, development of eggs with high content of n-3 PUFAs was carried out by modifying the hens’ feed. In the present work, egg-derived sticks with high content of n-3 PUFAs were technologically developed through addition of three different sources of n-3 PUFAs: linseed oil, fish oil and microalgae oil. The developed products were compared to conventional egg-derived products for their proximate composition, fatty acid profile, colour and consumer acceptability. Additionally, lipid oxidation was investigated after 30 days of frozen storage. Nutritional composition, colour parameters and consumer acceptability revealed that egg-derived product obtained by addition of linseed oil was the most adequate. Egg-derived functional foods developed by technological methods are viable and could be considered as an interesting alternative, especially for catering companiesTaylor & Francis GroupUniversidade de Santiago de Compostela. Departamento de Química Analítica, Nutrición e Bromatoloxía20152015-10-1920152015-10-19journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10347/15878reponame:Minerva. Repositorio Institucional de la Universidad de Santiago de Compostelainstname:Universidad de Santiago de Compostela (USC)Inglésengopen accesshttp://purl.org/coar/access_right/c_abf2© 2015 The Author(s). Published by Taylor & Francis. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly citedhttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessoai:minerva.usc.gal:10347/158782026-06-15T12:47:27Z
dc.title.none.fl_str_mv Technological development of functional egg products by an addition of n-3 polyunsaturatedfatty-acid-enriched oil
Desarrollo tecnológico de ovoproductos funcionales con un alto contenido en ácidos grasos n-3
title Technological development of functional egg products by an addition of n-3 polyunsaturatedfatty-acid-enriched oil
spellingShingle Technological development of functional egg products by an addition of n-3 polyunsaturatedfatty-acid-enriched oil
Lamas Freire, Alexandre
Materias::Investigación::32 Ciencias médicas::3206 Ciencias de la nutrición
title_short Technological development of functional egg products by an addition of n-3 polyunsaturatedfatty-acid-enriched oil
title_full Technological development of functional egg products by an addition of n-3 polyunsaturatedfatty-acid-enriched oil
title_fullStr Technological development of functional egg products by an addition of n-3 polyunsaturatedfatty-acid-enriched oil
title_full_unstemmed Technological development of functional egg products by an addition of n-3 polyunsaturatedfatty-acid-enriched oil
title_sort Technological development of functional egg products by an addition of n-3 polyunsaturatedfatty-acid-enriched oil
dc.creator.none.fl_str_mv Lamas Freire, Alexandre
Antón, X.
Miranda López, José Manuel
Roca Saavedra, Paula
Cardelle Cobas, Alejandra
Rodríguez, J.A.
Franco Abuín, Carlos Manuel
Cepeda Sáez, Alberto
author Lamas Freire, Alexandre
author_facet Lamas Freire, Alexandre
Antón, X.
Miranda López, José Manuel
Roca Saavedra, Paula
Cardelle Cobas, Alejandra
Rodríguez, J.A.
Franco Abuín, Carlos Manuel
Cepeda Sáez, Alberto
author_role author
author2 Antón, X.
Miranda López, José Manuel
Roca Saavedra, Paula
Cardelle Cobas, Alejandra
Rodríguez, J.A.
Franco Abuín, Carlos Manuel
Cepeda Sáez, Alberto
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade de Santiago de Compostela. Departamento de Química Analítica, Nutrición e Bromatoloxía
dc.subject.none.fl_str_mv Materias::Investigación::32 Ciencias médicas::3206 Ciencias de la nutrición
topic Materias::Investigación::32 Ciencias médicas::3206 Ciencias de la nutrición
description Eggs are good candidates to be employed as functional food and to provide people with bioactive compounds such as n-3 PUFAs. However, in most cases, development of eggs with high content of n-3 PUFAs was carried out by modifying the hens’ feed. In the present work, egg-derived sticks with high content of n-3 PUFAs were technologically developed through addition of three different sources of n-3 PUFAs: linseed oil, fish oil and microalgae oil. The developed products were compared to conventional egg-derived products for their proximate composition, fatty acid profile, colour and consumer acceptability. Additionally, lipid oxidation was investigated after 30 days of frozen storage. Nutritional composition, colour parameters and consumer acceptability revealed that egg-derived product obtained by addition of linseed oil was the most adequate. Egg-derived functional foods developed by technological methods are viable and could be considered as an interesting alternative, especially for catering companies
publishDate 2015
dc.date.none.fl_str_mv 2015
2015-10-19
2015
2015-10-19
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10347/15878
url http://hdl.handle.net/10347/15878
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
http://creativecommons.org/licenses/by/4.0
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
http://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Taylor & Francis Group
publisher.none.fl_str_mv Taylor & Francis Group
dc.source.none.fl_str_mv reponame:Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela
instname:Universidad de Santiago de Compostela (USC)
instname_str Universidad de Santiago de Compostela (USC)
reponame_str Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela
collection Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela
repository.name.fl_str_mv
repository.mail.fl_str_mv
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