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Quantitative lipidomics analysis of changes in egg yolk lipids during spray-drying and subsequent accelerated storage
Egg yolks are rich in lipids that are easily altered during processing and storage. In this study, a liquid chromatography-tandem mass spectrometry strategy was used for quantitative lipidomics analysis of egg yolk after spray-drying processing and accelerated storage. Spray-drying treatment caused...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10133658/ https://www.ncbi.nlm.nih.gov/pubmed/37122483 http://dx.doi.org/10.1016/j.crfs.2023.100503 |
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author | Luo, Wei Liu, Xialei Wang, Beibei Wu, Di Wang, Jinqiu Geng, Fang |
author_facet | Luo, Wei Liu, Xialei Wang, Beibei Wu, Di Wang, Jinqiu Geng, Fang |
author_sort | Luo, Wei |
collection | PubMed |
description | Egg yolks are rich in lipids that are easily altered during processing and storage. In this study, a liquid chromatography-tandem mass spectrometry strategy was used for quantitative lipidomics analysis of egg yolk after spray-drying processing and accelerated storage. Spray-drying treatment caused lipid oxidation (especially the oxidation of free fatty acids), potential hydrolysis of phospholipids, and alteration of the form of certain polyunsaturated fatty acids (docosahexaenoic acid, eicosapentaenoic acid, linolenic acid, and eicosatetraenoic acid) in egg yolk. These lipid alterations caused by the spray-drying process were further aggravated by the accelerated storage process. In detail, following storage, the abundance of free fatty acids, phosphatidic acid and phosphatidylethanolamine decreased further; and the abundance of polyunsaturated fatty acids in the form of triglycerides increased significantly. These results provide new insight into the mechanism underlying egg yolk property changes during spray-drying and storage, and offer valuable reference data for egg yolk powder promotion and application in food processing. |
format | Online Article Text |
id | pubmed-10133658 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
spelling | pubmed-101336582023-04-28 Quantitative lipidomics analysis of changes in egg yolk lipids during spray-drying and subsequent accelerated storage Luo, Wei Liu, Xialei Wang, Beibei Wu, Di Wang, Jinqiu Geng, Fang Curr Res Food Sci Research Article Egg yolks are rich in lipids that are easily altered during processing and storage. In this study, a liquid chromatography-tandem mass spectrometry strategy was used for quantitative lipidomics analysis of egg yolk after spray-drying processing and accelerated storage. Spray-drying treatment caused lipid oxidation (especially the oxidation of free fatty acids), potential hydrolysis of phospholipids, and alteration of the form of certain polyunsaturated fatty acids (docosahexaenoic acid, eicosapentaenoic acid, linolenic acid, and eicosatetraenoic acid) in egg yolk. These lipid alterations caused by the spray-drying process were further aggravated by the accelerated storage process. In detail, following storage, the abundance of free fatty acids, phosphatidic acid and phosphatidylethanolamine decreased further; and the abundance of polyunsaturated fatty acids in the form of triglycerides increased significantly. These results provide new insight into the mechanism underlying egg yolk property changes during spray-drying and storage, and offer valuable reference data for egg yolk powder promotion and application in food processing. Elsevier 2023-04-11 /pmc/articles/PMC10133658/ /pubmed/37122483 http://dx.doi.org/10.1016/j.crfs.2023.100503 Text en © 2023 The Author(s) https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). |
spellingShingle | Research Article Luo, Wei Liu, Xialei Wang, Beibei Wu, Di Wang, Jinqiu Geng, Fang Quantitative lipidomics analysis of changes in egg yolk lipids during spray-drying and subsequent accelerated storage |
title | Quantitative lipidomics analysis of changes in egg yolk lipids during spray-drying and subsequent accelerated storage |
title_full | Quantitative lipidomics analysis of changes in egg yolk lipids during spray-drying and subsequent accelerated storage |
title_fullStr | Quantitative lipidomics analysis of changes in egg yolk lipids during spray-drying and subsequent accelerated storage |
title_full_unstemmed | Quantitative lipidomics analysis of changes in egg yolk lipids during spray-drying and subsequent accelerated storage |
title_short | Quantitative lipidomics analysis of changes in egg yolk lipids during spray-drying and subsequent accelerated storage |
title_sort | quantitative lipidomics analysis of changes in egg yolk lipids during spray-drying and subsequent accelerated storage |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10133658/ https://www.ncbi.nlm.nih.gov/pubmed/37122483 http://dx.doi.org/10.1016/j.crfs.2023.100503 |
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