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Nolasco E, Baraka E, Yang J, Ciftci ON, Majumder K. In-vitro bio-accessibility and antioxidant activity of commercial standard and enriched whole egg compounds influenced by production and domestic cooking practices. Food Chem 2024; 430:136948. [PMID: 37542967 DOI: 10.1016/j.foodchem.2023.136948] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2023] [Revised: 07/12/2023] [Accepted: 07/17/2023] [Indexed: 08/07/2023]
Abstract
Commercial whole eggs can be enriched to deliver health-beneficial compounds such as lutein and polyunsaturated fatty acids (PUFA). The combined effect of domestic cooking and gastrointestinal (GI) digestion on enriched egg bio-accessibility and biological activity must be fully elucidated. Thus, this study determines how the combined factors modulate whole egg bio-accessibility and antioxidant activity. Eggs from local supermarkets were cooked and subjected to in vitro GI digestion. The eggs and hydrolysates were characterized for their degree of hydrolysis (DH), carotenoid, PUFA, peptide content, and antioxidant activity. The cooking and digestion influence the DH and carotenoids, whereas PUFA and peptide contents remain unaffected. There was no difference in the antioxidant capacity between the different types of eggs. This study introduces a holistic approach to understanding how production and domestic cooking conditions modulate the bio-accessibility and bioactivity of eggs, which could be used to maximize the health benefits of eggs to consumers.
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Affiliation(s)
- Emerson Nolasco
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, United States
| | - Eugene Baraka
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, United States
| | - Junsi Yang
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, United States
| | - Ozan N Ciftci
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, United States; Department of Biological Systems Engineering, University of Nebraska-Lincoln, Lincoln, NE 68583-0726, United States
| | - Kaustav Majumder
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, United States.
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Clark A, Kuznesof S, Waller A, Davies S, Wilson S, Ritchie A, Duesterloh A, Harbord L, Hill TR. The Influence of Storage and Cooking on the Vitamin D Content of 25-Hydroxyvitamin D 3-Enriched Eggs. Foods 2023; 12:2522. [PMID: 37444260 DOI: 10.3390/foods12132522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 06/15/2023] [Accepted: 06/19/2023] [Indexed: 07/15/2023] Open
Abstract
Food fortification is an effective approach to improve vitamin D (VD) concentrations in foods. Eggs are a useful food vehicle for enrichment with VD via its hydroxylated metabolite, 25-hydroxyvitamin D (25-D3), in hen feed. This study determined the impact of time of lay, storage conditions (ambient and refrigeration) and common cooking methods (boiling, frying, scrambling, poaching and microwaving) on the vitamin D metabolite concentration of eggs enriched with 25-D3. Processed samples were freeze-dried and analysed for D3 and 25-D3 using an HPLC-MS(/MS) method. The results indicated that storage and cooking practices influence VD metabolites, with 25-D3 showing true retention of 72-111% and concentrations of 0.67-0.96 µg/100 g of whole egg. Vitamin D3 showed true retention of 50-152% and concentrations of 0.11-0.61 µg/100 g of whole egg. Depending on the storage and method of cooking applied, the calculated total VD activity of enriched eggs ranged from 3.45 to 5.43 µg/100 g of whole egg and was 22-132% higher in comparison to standardised VD content for non-enriched British eggs. The study suggests that 25-D3 is a stable metabolite in eggs following storage and cooking, and that 25-D3-enriched eggs may serve as a potent dietary source of VD.
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Affiliation(s)
- Adam Clark
- Human Nutrition and Exercise Research Centre, Population Health Sciences Institute, Faculty of Medical Sciences, Newcastle University, Newcastle upon Tyne NE2 4HH, UK
| | - Sharron Kuznesof
- Applied Social Sciences, School of Natural and Environmental Sciences, Newcastle University, Newcastle upon Tyne NE1 7RU, UK
| | - Anthony Waller
- DSM Nutritional Products Ltd., Heanor, Derbyshire DE75 7SG, UK
| | - Sarah Davies
- DSM Nutritional Products Ltd., Heanor, Derbyshire DE75 7SG, UK
| | - Simon Wilson
- Noble Foods Ltd., North Scarle, Lincolnshire LN6 9HA, UK
| | - Avril Ritchie
- Noble Foods Ltd., North Scarle, Lincolnshire LN6 9HA, UK
| | | | - Lance Harbord
- RLC & RM Harbord & Son, Bryants Court Farm, Ross-on-Wye, Herefordshire HR9 6JA, UK
| | - Thomas Robert Hill
- Human Nutrition and Exercise Research Centre, Population Health Sciences Institute, Faculty of Medical Sciences, Newcastle University, Newcastle upon Tyne NE2 4HH, UK
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Novack C, Boiago MM, Zampar A, Barreta M, Oliveira R, Roscamp E, Dilkin JD, Petrolli TG, Araujo DN, Tavernari FC, Lopes MT, Silva ASDA. Industrial egg residue as a calcium source in broiler feed: digestibility and growth performance. AN ACAD BRAS CIENC 2023; 95:e20201688. [PMID: 37341266 DOI: 10.1590/0001-3765202320201688] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2020] [Accepted: 12/20/2020] [Indexed: 06/22/2023] Open
Abstract
Industrial egg residue (IER) possesses substantial concentrations of calcium and crude protein. The objective of this study was to measure the digestibility and performance of broilers when IER was added to the feed. Four treatments were tested, which caused increasing replacement of calcitic limestone by IER (0, 35, 70 and 100%) during a 42-day production cycle. First, total bird excreta were collected from broilers with and without IER, and we determined dry matter digestibility, apparent metabolizable energy (AME), calcium, and nitrogen retention. The IER presented 7.5% of crude protein, 31% of calcium, 209 kcal/kg of AME and the digestibility coefficients for dry matter, crude protein, and calcium were calculated at 83.95%, 86.20%, and 67%, respectively. After the digestibility test, the effects of IER on performance, carcass and meat yield were evaluated. No significant differences between the treatments were found in terms of performance (weight gain, feed conversion, consumption, and mortality), and no differences were found in terms of carcass or meat yield. A linear decrease in the percentage of abdominal fat was observed with increasing inclusion of IER in feed. These findings suggest that IER can totally replace limestone (calcium carbonate) in broiler diets.
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Affiliation(s)
- Claudio Novack
- Universidade do Estado de Santa Catarina, Departmento de Zootecnia, Rua Beloni Trombeta Zanini, 680E,89815-630 Chapecó, SC, Brazil
| | - Marcel M Boiago
- Universidade do Estado de Santa Catarina, Departmento de Zootecnia, Rua Beloni Trombeta Zanini, 680E,89815-630 Chapecó, SC, Brazil
| | - Aline Zampar
- Universidade do Estado de Santa Catarina, Departmento de Zootecnia, Rua Beloni Trombeta Zanini, 680E,89815-630 Chapecó, SC, Brazil
| | - Mauricio Barreta
- Universidade do Estado de Santa Catarina, Departmento de Zootecnia, Rua Beloni Trombeta Zanini, 680E,89815-630 Chapecó, SC, Brazil
| | - Rosilene Oliveira
- Universidade do Estado de Santa Catarina, Departmento de Zootecnia, Rua Beloni Trombeta Zanini, 680E,89815-630 Chapecó, SC, Brazil
| | - Eduardo Roscamp
- Universidade do Estado de Santa Catarina, Departmento de Zootecnia, Rua Beloni Trombeta Zanini, 680E,89815-630 Chapecó, SC, Brazil
| | - Jéssica D Dilkin
- Universidade do Estado de Santa Catarina, Departmento de Zootecnia, Rua Beloni Trombeta Zanini, 680E,89815-630 Chapecó, SC, Brazil
| | - Tiago G Petrolli
- Universidade do Estado de Santa Catarina, Departmento de Zootecnia, Rua Beloni Trombeta Zanini, 680E,89815-630 Chapecó, SC, Brazil
| | - Denise N Araujo
- Universidade do Estado de Santa Catarina, Departmento de Zootecnia, Rua Beloni Trombeta Zanini, 680E,89815-630 Chapecó, SC, Brazil
| | - Fernando C Tavernari
- Empresa Brasileira de Pesquisa Agropecuária - EMBRAPA Suínos e Aves, BR 153, Km 110, 89700-000 Concórdia, SC, Brazil
| | - Marcos T Lopes
- Cooperativa Central Aurora Alimentos, Rua João Martins, 219 D, São Cristóvão, 89803-901 Chapecó, SC, Brazil
| | - Aleksandro S DA Silva
- Universidade do Estado de Santa Catarina, Departmento de Zootecnia, Rua Beloni Trombeta Zanini, 680E,89815-630 Chapecó, SC, Brazil
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Valentim JK, Garcia RG, Burbarelli MFDC, Komiyama CM, Serpa FC, Caldara FR, Mendes JP, Pietramale RTR, Barbosa DK, Albino LFT. Fontes lipídicas vegetais na alimentação de codornas japonesas em fase de recria e sua repercussão na fase inicial de produção. CIÊNCIA ANIMAL BRASILEIRA 2023. [DOI: 10.1590/1809-6891v24e-73851p] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
Abstract
Resumo A pesquisa foi conduzida com objetivo de avaliar o efeito residual de diferentes fontes lipídicas na dieta de codornas japonesas (Coturnix japonica) na fase de recria sob o desempenho e a qualidade de ovos na fase inicial de postura. Na primeira etapa foram utilizadas 400 codornas japonesas com idade de 21 dias, as aves foram distribuídas em tratamentos seguindo um delineamento inteiramente casualizado com dez repetições, de oito aves, em cinco tratamentos: ração basal (RB) com 2,5% de óleo de soja, RB com 2,5 % de óleo de milho, RB com 2,5% de óleo algodão, RB com 2,5% de óleo de girassol e RB com 2,5% de óleo de canola. Aos 42 dias mantendo o delineamento inicial, todas aves receberam ração basal com óleo de soja, para que fosse avaliado o efeito residual da fase anterior sobre o desempenho e a qualidade dos ovos na fase inicial de postura (43 - 84 dias). As diferentes fontes lipídicas não afetaram o desempenho das aves na fase inicial de produção. Para a qualidade dos ovos, os parâmetros de altura, diâmetro e índice de gema, gravidade e UH foram melhores no tratamento com utilização de óleo de girassol. Houve efeito residual da utilização de fontes lipídicas de origem vegetal na dieta em fase de recria de codornas japonesas sobre as características da qualidade dos ovos. As fontes lipídicas oriundas das sementes de soja, milho, algodão, canola e girassol podem ser utilizadas como ingredientes energéticos na dieta de recria de codornas poedeiras por nâo serem prejudiciais ao desempenho inicial das aves. A longevidade na produção dos ovos das aves alimentadas com diferentes fontes lipídicas na fase de recria foi semelhante.
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Valentim JK, Garcia RG, Burbarelli MFDC, Komiyama CM, Serpa FC, Caldara FR, Mendes JP, Pietramale RTR, Barbosa DK, Albino LFT. Vegetable lipid sources in the diet of japanese quails in the rearing phase and effects on the initial phase of production. CIÊNCIA ANIMAL BRASILEIRA 2023. [DOI: 10.1590/1809-6891v24e-73851e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023] Open
Abstract
Abstract This study aims to evaluate the residual effect of different lipid sources in the diet of Japanese quails (Coturnix japonica) in the rearing phase on the performance and egg quality in the initial phase of egg-laying. In the first stage, 400 Japanese quails aged 21 days were used, being distributed in a completely randomized experimental design, with five treatments and ten replicates of eight birds/replicate Treatments consisted of basal ration (BR) with 2.5% soybean oil; BR with 2.5% corn oil; BR with 2.5% cottonseed oil; BR with 2.5% sunflower oil; and BR with 2.5% canola oil. At 42 days, maintaining the initial design, all quails received a basal ration with soybean oil, in order to evaluate the residual effect of the previous phase on the performance and egg quality in the initial phase of egg-laying (43 - 84 days). The different lipid sources did not affect the performance of quails in the initial phase of production. For egg quality, yolk height, yolk diameter, yolk index, gravity, and Haugh unit (HU) showed better results in the treatment using sunflower oil. There was a residual effect of the use of lipid sources of vegetable origin in the rearing phase diet of Japanese quails on egg quality traits. Lipid sources from soybean, corn, cottonseed, canola, and sunflower seeds can be used as energy sources in the rearing diet of egg-laying quails for not being harmful to their initial performance. The longevity in egg production of quails fed with different lipid sources in the rearing phase was similar.
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Shi X, Li X, Li X, He Z, Chen X, Song J, Zeng L, Liang Q, Li J, Xu G, Zheng J. Antibacterial Properties of TMA against Escherichia coli and Effect of Temperature and Storage Duration on TMA Content, Lysozyme Activity and Content in Eggs. Foods 2022; 11:foods11040527. [PMID: 35206004 PMCID: PMC8870930 DOI: 10.3390/foods11040527] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Revised: 01/30/2022] [Accepted: 02/07/2022] [Indexed: 02/04/2023] Open
Abstract
Studies on trimethylamine (TMA) in egg yolk have focused on how it impacts the flavor of eggs, but there has been little focus on its other functions. We designed an in vitro antibacterial test of TMA according to TMA concentrations that covered the TMA contents typically found in egg yolk. The change in TMA content in yolk was analyzed at different storage temperatures and for different storage durations. The known antibacterial components of eggs, including the cuticle quality of the eggshell and the lysozyme activity and content in egg white, were also assessed. The total bacterial count (TBC) of different parts of eggs were detected. The results showed that the inhibitory effect of TMA on Escherichia coli (E. coli) growth increased with increasing TMA concentration, and the yolk TMA content significantly increased with storage duration (p < 0.05). The cuticle quality and lysozyme content and activity significantly decreased with storage time and increasing temperature, accompanied by a significant increase in the TBC on the eggshell surface and in the egg white (p < 0.05). This work reveals a new role for trace TMA in yolks because it reduces the risk of bacterial colonization, especially when the antibacterial function of eggs is gradually weakened during storage.
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Affiliation(s)
- Xuefeng Shi
- College of Animal Science and Technology, China Agricultural University, Beijing 100193, China; (X.S.); (X.L.); (Z.H.); (J.S.); (L.Z.); (Q.L.); (J.L.); (G.X.)
| | - Xingzheng Li
- Shenzhen Agricultural Genome Research Institute, Chinese Academy of Agriculture Sciences, Shenzhen 440307, China;
| | - Xianyu Li
- College of Animal Science and Technology, China Agricultural University, Beijing 100193, China; (X.S.); (X.L.); (Z.H.); (J.S.); (L.Z.); (Q.L.); (J.L.); (G.X.)
| | - Zhaoxiang He
- College of Animal Science and Technology, China Agricultural University, Beijing 100193, China; (X.S.); (X.L.); (Z.H.); (J.S.); (L.Z.); (Q.L.); (J.L.); (G.X.)
| | - Xia Chen
- Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100094, China;
| | - Jianlou Song
- College of Animal Science and Technology, China Agricultural University, Beijing 100193, China; (X.S.); (X.L.); (Z.H.); (J.S.); (L.Z.); (Q.L.); (J.L.); (G.X.)
| | - Lingsen Zeng
- College of Animal Science and Technology, China Agricultural University, Beijing 100193, China; (X.S.); (X.L.); (Z.H.); (J.S.); (L.Z.); (Q.L.); (J.L.); (G.X.)
| | - Qianni Liang
- College of Animal Science and Technology, China Agricultural University, Beijing 100193, China; (X.S.); (X.L.); (Z.H.); (J.S.); (L.Z.); (Q.L.); (J.L.); (G.X.)
| | - Junying Li
- College of Animal Science and Technology, China Agricultural University, Beijing 100193, China; (X.S.); (X.L.); (Z.H.); (J.S.); (L.Z.); (Q.L.); (J.L.); (G.X.)
| | - Guiyun Xu
- College of Animal Science and Technology, China Agricultural University, Beijing 100193, China; (X.S.); (X.L.); (Z.H.); (J.S.); (L.Z.); (Q.L.); (J.L.); (G.X.)
| | - Jiangxia Zheng
- College of Animal Science and Technology, China Agricultural University, Beijing 100193, China; (X.S.); (X.L.); (Z.H.); (J.S.); (L.Z.); (Q.L.); (J.L.); (G.X.)
- Correspondence: ; Tel.: +86-10-6273-2741; Fax: +86-10-6273-1080
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Wójcik W, Łukasiewicz M, Puppel K. Biogenic amines: formation, action and toxicity - a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2634-2640. [PMID: 33159318 DOI: 10.1002/jsfa.10928] [Citation(s) in RCA: 78] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Revised: 10/25/2020] [Accepted: 11/06/2020] [Indexed: 06/11/2023]
Abstract
Biogenic amines (BA) are organic compounds commonly found in food, plants and animals, as well as microorganisms that are attributed with the production of BAs. They are formed as an effect of a chemical process: the decarboxylation of amino acids. Factors determining the formation of BAs include the availability of free amino acids and the presence of microorganisms that show activity with respect to carrying out the decarboxylation process. On the one hand, BAs are compounds that are crucial for maintaining cell viability, as well as the proper course of the organism's metabolic processes, such as protein synthesis, hormone synthesis and DNA replication. On the other hand, despite their positive effects on the functioning of the organism, an excessive content of BAs proves to be toxic (diarrhea, food poisoning, vomiting, sweating or tachycardia). Moreover, they can accelerate carcinogenesis. Amines are a natural component of plant and animal raw materials. As a result of the proven negative effects of amines on living organisms, the reduction of these compounds should be the subject of scientific research. The present review aims to synthesize and summarize the information currently available on BAs, as well as discuss the interpretation of the results. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Wojciech Wójcik
- Institute of Animal Science, Warsaw University of Life Sciences, Warsaw, Poland
| | - Monika Łukasiewicz
- Institute of Animal Science, Warsaw University of Life Sciences, Warsaw, Poland
| | - Kamila Puppel
- Institute of Animal Science, Warsaw University of Life Sciences, Warsaw, Poland
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Almeida e Silva T, Gorup LF, de Araújo RP, Fonseca GG, Martelli SM, de Oliveira KMP, Faraoni LH, de Arruda EGR, Gomes RAB, da Silva CHM, de Arruda EJ. Synergy of Biodegradable Polymer Coatings with Quaternary Ammonium Salts Mediating Barrier Function Against Bacterial Contamination and Dehydration of Eggs. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02545-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Feddern V, Mazzuco H, Fonseca FN, de Lima GJMM. A review on biogenic amines in food and feed: toxicological aspects, impact on health and control measures. ANIMAL PRODUCTION SCIENCE 2019. [DOI: 10.1071/an18076] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Biogenic amines (BAs) represent a considerable toxicological risk in some food and feed products. They are formed under unhygienic conditions during storage and processing; therefore, an increase in the concentrations of those metabolites is related to putrefaction. Because BAs are thermostable, they remain in food and feed that have undergone heat treatment. There are several toxicological effects, especially caused by histamine, when high concentrations of BAs are ingested by humans, depending on the food itself and also on individual susceptibility and individual health status. The present paper reviews the main BAs in meat products, their use as spoilage indicators, the risk on human health and also the contamination of by-product meals. Furthermore, we highlight the state of art regarding impact of BAs on poultry, meat and eggs.
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Nematinia E, Abdanan Mehdizadeh S. Assessment of egg freshness by prediction of Haugh unit and albumen pH using an artificial neural network. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9760-1] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Jones D, Ward G, Regmi P, Karcher D. Impact of egg handling and conditions during extended storage on egg quality. Poult Sci 2018; 97:716-723. [DOI: 10.3382/ps/pex351] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2017] [Accepted: 10/25/2017] [Indexed: 11/20/2022] Open
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Batista NR, Garcia ERM, Oliveira CAL, Arguelo NN, Souza KMR. Trace Mineral Sources and Rosemary Oil in the Diet of Brown Laying Hens: Egg Quality and Lipid Stability. ACTA ACUST UNITED AC 2017. [DOI: 10.1590/1806-9061-2016-0369] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- NR Batista
- Universidade Estadual de Mato Grosso do Sul, Brazil
| | - ERM Garcia
- Universidade Estadual de Mato Grosso do Sul, Brazil
| | | | - NN Arguelo
- Universidade Estadual de Mato Grosso do Sul, Brazil
| | - KMR Souza
- Universidade Federal de Mato Grosso do Sul, Brazil
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LANA SRV, LANA GRQ, SALVADOR EDL, LANA ÂMQ, CUNHA FSA, MARINHO AL. Qualidade de ovos de poedeiras comerciais armazenados em diferentes temperaturas e períodos de estocagem. REVISTA BRASILEIRA DE SAÚDE E PRODUÇÃO ANIMAL 2017. [DOI: 10.1590/s1519-99402017000100013] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
RESUMO Objetivou-se avaliar a qualidade dos ovos de poedeiras comerciais armazenados em diferentes temperaturas e períodos de armazenamento. Foram coletados, logo após a postura, 360 ovos de galinhas poedeiras da linhagem Dekalb White. Todos os ovos foram identificados, pesados e distribuídos aleatoriamente às bandejas, sendo 150 armazenados em temperatura ambiente (26,5 ± 0,7°C), 150 ovos acondicionados em refrigeração (7,3 ± 0,5°C) e 60 ovos separados para realizar a avaliação no primeiro dia. O delineamento utilizado foi inteiramente casualizado em esquema fatorial 2×6, sendo duas temperaturas de armazenamento e seis períodos de avaliação da estocagem (zero, seis, 12, 18, 24, e 30 dias), com 30 repetições. As variáveis analisadas foram: pesos dos ovos, pesos absolutos e relativos de albúmen, gema e casca, altura do albúmen, gravidade específica, Unidade Haugh, diâmetro de albúmen, índice de albúmen e de gema. Os valores de pesos absolutos e relativos de ovos, gema e albúmen, altura de albúmen, gravidade específica, Unidade Haugh, diâmetro e índices de albúmen e de gema foram influenciados (P<0,05) pela temperatura e período de armazenamento. Os pesos absolutos de cascas não (P>0,05) foram influenciados pelas diferentes temperaturas, entretanto, as porcentagens de casca foram influenciadas (P<0,05) linearmente pelo tempo de armazenamento dos ovos. Concluiu-se que os ovos armazenados até seis dias após a postura se mantêm em padrão de alta qualidade em temperatura ambiente (26,5°C), e quando armazenados em refrigeração (7,3°C) mantêm padrão de excelente qualidade até os 30 dias.
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de La Torre CAL, de La Torre CAL, Conte‐Junior CA, Conte‐Junior CA. Application of Chromatograpic Methods for Identification of Biogenic Amines in Foods of Animal Origin. Food Saf (Tokyo) 2016. [DOI: 10.1002/9781119160588.ch8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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15
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Assis D, Menezes L, Lima A, Klein R, Heneine L, Ornellas C, Figueiredo T, Cançado S. Avaliação da qualidade interna de ovos de consumo pela pesquisa do teor de aminas bioativas. ARQ BRAS MED VET ZOO 2016. [DOI: 10.1590/1678-4162-7962] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Com o objetivo de avaliar a qualidade dos ovos de consumo pela pesquisa dos níveis de aminas bioativas, foram coletados, pelos serviços de inspeção oficiais, 224 amostras de ovos provenientes de cinco regiões distintas do estado de Minas Gerais, durante o período de um ano. As aminas biogênicas (putrescina, cadaverina, feniletilamina, histamina e tiramina) e as poliaminas (espermidina e espermina) foram pesquisadas por cromatografia líquida de alta eficiência e detecção ultravioleta (CLAE/UV) após derivação pré-coluna com cloreto de dansila. Os resultados demonstraram que a putrescina estava presente, em baixas concentrações, em todas as amostras de gema e de albúmen. As demais aminas também foram detectadas, porém em menor frequência, e a espermina somente foi encontrada em uma amostra de albúmen. Foi concluído que os ovos de consumo produzidos no estado de Minas Gerais não são uma fonte considerável de poliaminas, importantes para o crescimento e a proliferação celular, e os baixos teores de aminas biogênicas, formadas pela descarboxilação de aminoácidos por enzimas bacterianas, não representam riscos à saúde do consumidor, o que indica que o ovo apresenta boa qualidade, tomando por base o critério de aminas bioativas.
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Affiliation(s)
| | | | - A.L. Lima
- Universidade Federal de Minas Gerais, Brasil
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Assis D, Menezes LM, Silva G, Caccioppoli J, Santos E, Heneine L, Figueiredo T, Cançado S. Aminas bioativas e qualidade da carne de frangos de corte. ARQ BRAS MED VET ZOO 2015. [DOI: 10.1590/1678-4162-7701] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
Com o objetivo de avaliar a qualidade da carne de frangos de corte mediante pesquisa dos níveis de aminas bioativas, foram coletadas, pelos serviços de inspeção oficiais, 160 amostras de carcaças provenientes de cinco regiões distintas do estado de Minas Gerais, durante o período de um ano. As poliaminas (espermidina e espermina) e as aminas biogênicas (putrescina, cadaverina, histamina, tiramina) foram pesquisadas por cromatografia líquida de alta eficiência e detecção ultravioleta (CLAE/UV). Os resultados encontrados demonstraram a presença das poliaminas, espermidina e espermina, em todas as amostras, em concentrações médias de 3,56mg/100g e 5,72mg/100g, respectivamente. Em todas as amostras foram detectadas, em concentrações muito baixas, as aminas putrescina, cadaverina, histamina e tiramina. Foi concluído que a carne de frangos de corte produzida no estado de Minas Gerais é uma fonte de poliaminas, importantes para o crescimento e a proliferação celular, e que os baixos teores de aminas biogênicas encontrados não representam riscos à saúde do consumidor, indicando que esse tipo de carne apresenta boa qualidade, tomando por base o critério de aminas bioativas.
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17
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HPLC–UV method validation for the identification and quantification of bioactive amines in commercial eggs. Talanta 2015; 142:240-5. [DOI: 10.1016/j.talanta.2015.04.056] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2015] [Revised: 04/17/2015] [Accepted: 04/18/2015] [Indexed: 11/17/2022]
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Figueiredo TC, Assis DCS, Menezes LDM, Oliveira DD, Lima AL, Souza MR, Heneine LGD, Cançado SV. Effects of packaging, mineral oil coating, and storage time on biogenic amine levels and internal quality of eggs. Poult Sci 2014; 93:3171-8. [PMID: 25306463 DOI: 10.3382/ps.2014-04268] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
This study was carried out with the aim of evaluating the effects of mineral oil application on eggshells and the use of plastic packages with lids on the physical-chemical and microbiological quality and biogenic amine contents of eggs stored under refrigeration for up to 125 d. A total of 1,920 eggs from 46-wk-old Hyline W36 laying hens were randomly distributed into 4 groups soon after classification: (i) 480 eggs were stored in pulp carton tray packages; (ii) 480 eggs were stored in plastic packages with lids; (iii) 480 eggs were stored in carton packages after the application of mineral oil; and (iv) 480 eggs were stored in plastic packages with lids after the application of mineral oil. The internal quality was measured by Haugh units, by the counts of mesophilic and psychrotrophic microorganisms, by the most probable number of total and thermal-tolerant coliforms, by the counts of molds and yeasts, by the analysis of Salmonella spp. and Staphylococcus spp., and by the levels of biogenic amines in the egg yolk and albumen. The application of mineral oil to the eggshell resulted in higher Haugh unit values throughout storage, and the use of plastic packages altered the internal quality. The application of mineral oil and the use of packaging had no effects on the microbiological and biogenic amine results. Microbiological analyses showed the absence of Salmonella spp., Staphylococcus aureus, thermal-tolerant coliforms, and fungi. However, the highest counts of mesophilic (1.1 × 10(7) cfu/g) and psychrotrophic (6.7 × 10(7) cfu/g) microorganisms were recorded. The highest values of biogenic amines detected and quantified were putrescine (2.38 mg/kg) and cadaverine (7.27 mg/kg) in the egg yolk and putrescine (1.95 mg/kg), cadaverine (2.83 mg/kg), and phenylethylamine (2.57 mg/kg) in the albumen. Despite these results, the biogenic amine levels recorded were considered low and would not be harmful to consumer health.
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Affiliation(s)
- T C Figueiredo
- Escola de Veterinária da Universidade Federal de Minas Gerais, Avenida Antônio Carlos, 6627, Belo Horizonte, 30123-970, Brazil
| | - D C S Assis
- Escola de Veterinária da Universidade Federal de Minas Gerais, Avenida Antônio Carlos, 6627, Belo Horizonte, 30123-970, Brazil
| | - L D M Menezes
- Instituto Mineiro de Agropecuária, Rodovia Américo Gianetti, 4001, Belo Horizonte, CEP: 31.630-901, Brazil
| | - D D Oliveira
- Aviário Santo Antônio, Rua Conde Pereira Carneiro, 80, Belo Horizonte, 30510-010, Brazil
| | - A L Lima
- Escola de Veterinária da Universidade Federal de Minas Gerais, Avenida Antônio Carlos, 6627, Belo Horizonte, 30123-970, Brazil
| | - M R Souza
- Escola de Veterinária da Universidade Federal de Minas Gerais, Avenida Antônio Carlos, 6627, Belo Horizonte, 30123-970, Brazil
| | - L G D Heneine
- Fundação Ezequiel Dias, Rua Conde Pereira Carneiro, 80, Belo Horizonte, 30510-010, Brazil
| | - S V Cançado
- Escola de Veterinária da Universidade Federal de Minas Gerais, Avenida Antônio Carlos, 6627, Belo Horizonte, 30123-970, Brazil
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Rêgo I, Menezes L, Figueiredo T, Oliveira D, Rocha J, Lara L, Lima A, Souza M, Cançado S. Bioactive amines and microbiological quality in pasteurized and refrigerated liquid whole egg. Poult Sci 2014; 93:1018-22. [DOI: 10.3382/ps.2013-03694] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Health effects and occurrence of dietary polyamines: a review for the period 2005-mid 2013. Food Chem 2014; 161:27-39. [PMID: 24837918 DOI: 10.1016/j.foodchem.2014.03.102] [Citation(s) in RCA: 117] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2013] [Revised: 01/31/2014] [Accepted: 03/20/2014] [Indexed: 01/15/2023]
Abstract
This review continues a previous one (Kalač & Krausová, 2005). Dietary polyamines spermidine and spermine participate in an array of physiological roles with both favourable and injurious effects on human health. Dieticians thus need plausible information on their content in various foods. The data on the polyamine contents in raw food materials increased considerably during the reviewed period, while information on their changes during processing and storage have yet been fragmentary and inconsistent. Spermidine and spermine originate mainly from raw materials. Their high contents are typical particularly for inner organs and meat of warm-blooded animals, soybean and fermented soybean products and some mushroom species. Generally, polyamine contents range widely within the individual food items.
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Figueiredo T, Viegas R, Lara L, Baião N, Souza M, Heneine L, Cançado S. Bioactive amines and internal quality of commercial eggs. Poult Sci 2013; 92:1376-84. [DOI: 10.3382/ps.2012-02735] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Figueiredo T, Cançado S, Viegas R, Rêgo I, Lara L, Souza M, Baião N. Qualidade de ovos comerciais submetidos a diferentes condições de armazenamento. ARQ BRAS MED VET ZOO 2011. [DOI: 10.1590/s0102-09352011000300024] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
Verificou-se a qualidade interna de 1440 ovos de consumo, provenientes de galinhas de linhagem comercial. O delineamento foi inteiramente ao acaso, em arranjo fatorial 2x2x15, com duas diferentes idades das galinhas (33 e 60 semanas), duas condições de armazenamento (ambiente e refrigerado) e 15 períodos de estocagem (um, dois, três, quatro, cinco, seis, sete, oito, nove, 10, 11, 12, 13, 14 e 15 dias). Os parâmetros de qualidade dos ovos avaliados foram Unidades Haugh (UH), pH do albúmen (pH), sólidos totais do albúmen (STA) e da gema (STG), e peso e porcentagem de albúmen, gema e casca. Foi observada diminuição da qualidade interna dos ovos durante o armazenamento. Os ovos produzidos por poedeiras velhas e armazenados em temperatura ambiente apresentaram os piores resultados de UH. O pH do albúmen aumentou no decorrer do armazenamento independentemente da idade da ave e da temperatura de estocagem, e os valores de STA aumentaram com o armazenamento em temperatura ambiente. Concluiu-se que a idade da ave, a temperatura e o tempo de armazenamento dos ovos exercem influência sobre os parâmetros de qualidade do ovo.
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Oliveira D, Baião N, Cançado S, Figueiredo T, Lara L, Lana A. Fontes de lipídios na dieta de poedeiras: desempenho produtivo e qualidade dos ovos. ARQ BRAS MED VET ZOO 2010. [DOI: 10.1590/s0102-09352010000300029] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
Os efeitos de fontes de lipídios na dieta de poedeiras sobre o desempenho produtivo e a qualidade do ovo foram verificados em dois experimentos. Foram utilizados quatro tratamentos, definidos de acordo com a fonte lipídica adicionada nas rações: óleo de soja, óleo de girassol, óleo de linhaça e ração controle (sem adição de óleo). Os experimentos foram realizados com poedeiras de 20 e 54 semanas de idade, respectivamente, com duração de oito semanas. Avaliaram-se os parâmetros produtivos - consumo de ração, conversão alimentar, produção e peso dos ovos - e de qualidade do ovo - porcentagens de gema, albúmen e casca, sólidos da gema, unidades Haugh, pH do albúmen, e cor da gema. Somente o peso do ovo de poedeiras jovens foi afetado pela inclusão de óleos vegetais na ração. Esses ovos apresentaram maior peso e maior porcentagem de gema que os produzidos pelas poedeiras jovens alimentadas com ração-controle. Concluiu-se que a utilização de diferentes fontes de lipídios na ração de poedeiras não altera o desempenho produtivo e a qualidade interna dos ovos, com exceção do peso do ovo de poedeiras novas, que aumenta com a utilização de óleos vegetais.
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