Abstract
Eggs are sources of protein, fats and micronutrients that play an important role in basic nutrition. However, eggs are traditionally associated with adverse factors in human health, mainly due to their cholesterol content. Nowadays, however, it is known that the response of cholesterol in human serum levels to dietary cholesterol consumption depends on several factors, such as ethnicity, genetic makeup, hormonal factors and the nutritional status of the consumer. Additionally, in recent decades, there has been an increasing demand for functional foods, which is expected to continue to increase in the future, owing to their capacity to decrease the risks of some diseases and socio-demographic factors such as the increase in life expectancy. This work offers a brief overview of the advantages and disadvantages of egg consumption and the potential market of functional eggs, and it explores the possibilities of the development of functional eggs by technological methods.
Highlights
Nowadays, foods are not intended to only satisfy hunger and to provide necessary nutrients for humans, and to prevent nutrition-related diseases and improve physical and mental wellbeing of consumers [1]
Eggs represent a very important food source, especially for some populations such as the elderly, pregnant women, children, convalescents and people who are sports training. The volume of both fresh eggs and eggs used by food companies in their formulations increases constantly
The presence of functional eggs in the market and knowledge of such products by the consumers are lower than other groups of foods
Summary
Foods are not intended to only satisfy hunger and to provide necessary nutrients for humans, and to prevent nutrition-related diseases and improve physical and mental wellbeing of consumers [1]. This suggests that there is great potential for foods that are consumed regularly when they are converted to functional foods by changing the composition to include certain ingredients that are beneficial to health Another way to obtain functional foods is to modify the quantity of certain components in the food to make it more suitable to the recommendations of nutrition experts [7]. Eggs are a controversial food for nutritional experts and health agencies, because of the saturated fat content (about 3 g/100 g) and cholesterol content (about 200–300 mg/100 g) [12] Owing to these two characteristics, during the past 40 years, the public had been warned against frequent egg consumption due to the high cholesterol content in eggs and the potential association with CVD. The possible development of functional pasteurized liquid eggs by technological methods and their advantages in the food industry and from the point of view of nutritionists are discussed
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