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Validation of Folate-Enriched Eggs as a Functional Food for Improving Folate Intake in Consumers

Functional foods enriched with folate may be beneficial as a means of optimizing folate status in consumers. We recently developed novel eggs enriched with folate through folic acid supplementation of the hen’s feed, but their potential to influence consumer folate status is unknown because the natu...

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Autores principales: Altic, Leslie, McNulty, Helene, Hoey, Leane, McAnena, Liadhan, Pentieva, Kristina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5188432/
https://www.ncbi.nlm.nih.gov/pubmed/27916895
http://dx.doi.org/10.3390/nu8120777
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author Altic, Leslie
McNulty, Helene
Hoey, Leane
McAnena, Liadhan
Pentieva, Kristina
author_facet Altic, Leslie
McNulty, Helene
Hoey, Leane
McAnena, Liadhan
Pentieva, Kristina
author_sort Altic, Leslie
collection PubMed
description Functional foods enriched with folate may be beneficial as a means of optimizing folate status in consumers. We recently developed novel eggs enriched with folate through folic acid supplementation of the hen’s feed, but their potential to influence consumer folate status is unknown because the natural folate forms incorporated into the eggs may not necessarily be retained during storage and cooking. This study aimed to determine the stability of natural folates in folate-enriched eggs under typical conditions of storage and cooking. Total folate was determined by microbiological assay following tri-enzyme treatment in folate-enriched eggs and un-enriched (barn and free-range) on the day they were laid, after storage (up to 27 days) and after using four typical cooking methods (boiling, poaching, frying, scrambling) for different durations. On the day of laying, the folate content of enriched eggs was found to be significantly higher than that of un-enriched barn or free-range eggs (mean ± SD; 123.2 ± 12.4 vs. 41.2 ± 2.8 vs. 65.6 ± 18.5 µg/100 g; p < 0.001). Storage at refrigerator and room temperature for periods up to the Best Before date resulted in no significant losses to the folate content of folate-enriched eggs. Furthermore, folate in enriched eggs remained stable when cooked by four typical methods for periods up to the maximum cooking time (e.g., 135 ± 22.5, 133.9 ± 23.0 and 132.5 ± 35.1; p = 0.73, for raw, scrambled for 50 s and scrambled for 2 min, respectively). Thus, natural folates in folate-enriched eggs remain highly stable with little or no losses following storage and cooking. These findings are important because they demonstrate the feasibility of introducing folate-enriched eggs into the diet of consumers as functional foods with enriched folate content. Further studies will confirm their effectiveness in optimizing the biomarker folate status of consumers.
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spelling pubmed-51884322017-01-03 Validation of Folate-Enriched Eggs as a Functional Food for Improving Folate Intake in Consumers Altic, Leslie McNulty, Helene Hoey, Leane McAnena, Liadhan Pentieva, Kristina Nutrients Article Functional foods enriched with folate may be beneficial as a means of optimizing folate status in consumers. We recently developed novel eggs enriched with folate through folic acid supplementation of the hen’s feed, but their potential to influence consumer folate status is unknown because the natural folate forms incorporated into the eggs may not necessarily be retained during storage and cooking. This study aimed to determine the stability of natural folates in folate-enriched eggs under typical conditions of storage and cooking. Total folate was determined by microbiological assay following tri-enzyme treatment in folate-enriched eggs and un-enriched (barn and free-range) on the day they were laid, after storage (up to 27 days) and after using four typical cooking methods (boiling, poaching, frying, scrambling) for different durations. On the day of laying, the folate content of enriched eggs was found to be significantly higher than that of un-enriched barn or free-range eggs (mean ± SD; 123.2 ± 12.4 vs. 41.2 ± 2.8 vs. 65.6 ± 18.5 µg/100 g; p < 0.001). Storage at refrigerator and room temperature for periods up to the Best Before date resulted in no significant losses to the folate content of folate-enriched eggs. Furthermore, folate in enriched eggs remained stable when cooked by four typical methods for periods up to the maximum cooking time (e.g., 135 ± 22.5, 133.9 ± 23.0 and 132.5 ± 35.1; p = 0.73, for raw, scrambled for 50 s and scrambled for 2 min, respectively). Thus, natural folates in folate-enriched eggs remain highly stable with little or no losses following storage and cooking. These findings are important because they demonstrate the feasibility of introducing folate-enriched eggs into the diet of consumers as functional foods with enriched folate content. Further studies will confirm their effectiveness in optimizing the biomarker folate status of consumers. MDPI 2016-11-30 /pmc/articles/PMC5188432/ /pubmed/27916895 http://dx.doi.org/10.3390/nu8120777 Text en © 2016 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC-BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Altic, Leslie
McNulty, Helene
Hoey, Leane
McAnena, Liadhan
Pentieva, Kristina
Validation of Folate-Enriched Eggs as a Functional Food for Improving Folate Intake in Consumers
title Validation of Folate-Enriched Eggs as a Functional Food for Improving Folate Intake in Consumers
title_full Validation of Folate-Enriched Eggs as a Functional Food for Improving Folate Intake in Consumers
title_fullStr Validation of Folate-Enriched Eggs as a Functional Food for Improving Folate Intake in Consumers
title_full_unstemmed Validation of Folate-Enriched Eggs as a Functional Food for Improving Folate Intake in Consumers
title_short Validation of Folate-Enriched Eggs as a Functional Food for Improving Folate Intake in Consumers
title_sort validation of folate-enriched eggs as a functional food for improving folate intake in consumers
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5188432/
https://www.ncbi.nlm.nih.gov/pubmed/27916895
http://dx.doi.org/10.3390/nu8120777
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