Food and Fermentation Industries >

2023 , Vol. 49 >Issue 7: 205 - 211

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031177

Drying methods and storage stability of astaxanthin-enriched egg yolk powder

  • FAN Qiao ,
  • GU Luping ,
  • LI Junhua ,
  • SU Yujie ,
  • CHANG Cuihua ,
  • YANG Yanjun
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  • 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)

Received date: 2022-02-16

  Revised date: 2022-03-18

  Online published: 2023-04-28

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Abstract

Astaxanthin (AST) is a nutrient with excellent physiological function. AST-enriched eggs can be used as food raw materials to obtain this nutrient. This study aimed to evaluate the effect of drying methods on egg quality, the effect of temperatures (4 ℃ and 25 ℃), light (light and avoid light), and oxygen (non-vacuum packing and vacuum packing) of storage on egg quality and the bioavailability of AST in egg yolk powder. Results showed that yolk powder prepared by the freeze-drying method had higher water dispersibility and emulsification, and there was no significant difference between the yolk powder prepared by nitrogen-filled spray drying and ordinary spray drying (P>0.05). The retention rate of AST in yolk powder prepared by freeze-drying was the highest, followed by nitrogen spray drying and ordinary spray drying. During storage, yolk powder under 4°C, dark, and vacuum packing conditions had an optimal AST retention rate, free radical scavenging rate, and low malondialdehyde content. The bioavailability of AST-enriched egg yolk powder was 92.62%, and the retention of AST-enriched egg yolk powder was 45.92%. In conclusion, AST-enriched egg yolk powder should be prepared by nitrogen-filled spray drying and stored at low temperatures under light-proof and oxygen-free conditions.

Key words： astaxanthin; drying methods; egg yolk powder; storage stability; bioavailability

Cite this article

FAN Qiao , GU Luping , LI Junhua , SU Yujie , CHANG Cuihua , YANG Yanjun . Drying methods and storage stability of astaxanthin-enriched egg yolk powder[J]. Food and Fermentation Industries, 2023 , 49(7) : 205 -211 . DOI: 10.13995/j.cnki.11-1802/ts.031177

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