Nutritional composition of novel nutraceutical egg products developed with omega-3-rich oils

Abstract

The ω-3 fatty acids (ω-3 FAs)-fortified eggs are typically developed through alteration of hen feed. The present study aimed at creating ω-3 FAs-fortified egg products via processing. Novel, nutritionally-enhanced egg products were developed by substituting cholesterol-containing yolk with ω-3 FAs-rich flaxseed, menhaden, algae, or krill oil. Experimental egg products (egg whites, ω-3 oils, and annatto), whole egg, and liquid egg product (Egg Beaters™) were microwave-cooked, analyzed, and compared. Protein, fat, and moisture contents of experimental egg products matched ( P > 0.05) whole egg. Cholesterol was the highest ( P < 0.05) in whole egg (1.35 g/100 g, dry weight basis); while it ranged 0.01–0.24 g/100 g (dry weight basis) in experimental egg products. On a per egg basis, one whole egg contained 216 mg; while experimental egg products ranged 1–38 mg. The total ω-3 FAs content was the lowest ( P < 0.05) in whole egg (5.9% of total FAs) and the highest ( P < 0.05) in experimental egg products developed with krill oil (46.5%), followed by flax (43.1%), algae (DHASCO-42.5% and DHAS-39.5%), and menhaden oil (27.6%). The essential amino acid (EAA) content of experimental egg products was similar ( P > 0.05) to whole egg except methionine, phenylalanine, and valine were generally greater in experimental egg products. Experimental egg products also had similar ( P > 0.05) content of non-EAA to whole egg except alanine and glutamic acid were higher ( P < 0.05); while arginine and cysteine were generally lower and higher in experimental egg products, respectively. However, total EAA, total non-EAA, and the ratio of total EAA to total AA were similar ( P > 0.05) between experimental egg products and whole egg. Whole egg contained more ( P < 0.05) Ca, P, and Fe, but less Mg than experimental egg products.