Yolk Powder Research Articles

Innovative foam drying technique for salted egg yolk powder production.

The powderization of salted egg yolks can circumvent the gelatinization issues that occur during frozen storage. In this study, salted egg yolk powder (SEYP) was prepared using microwave-assisted foam drying (MFD) technology. The results show that, compared to traditional microwave drying and hot-air drying, the SEYP prepared by MFD exhibits a bright color and a loose structure, and shows significant improvements in emulsifying properties, lecithin retention rate and antioxidant activity (P < 0.05). The optimal microwave power for MFD of SEYP, established through principal component analysis, is 350 W, with no requirement for a cooking treatment of the salted egg yolks. Gas chromatography-mass spectrometry identified n-butanol, hexanal, nonanal, ethyl acetate, d-limonene and isopentanal as the primary volatile compounds in SEYP, contributing to its unique flavor profile. Furthermore, the SEYP prepared using MFD at 350 W also shows a reduction of 18.88% in the content of bitter-tasting amino acids compared with microwave drying. In summary, MFD technology is a green and efficient drying method suitable for the preparation of flavor-type SEYP. © 2024 Society of Chemical Industry.

Evaluation of the Effects of Diet-Induced Obesity in Zebrafish (Danio rerio): A Comparative Study

Objectives: This study aimed to compare diet-induced obesity (DIO) models in zebrafish and investigate the complications and differences between sexes in biochemical and inflammatory parameters. Methods: Adult animals of both sexes were divided into four groups (n = 50) and fed for eight weeks: control group 1: Artemia sp. (15–30 mg/day/fish); control group 2: commercial fish food (3.5% of average weight); obesity group 1: pasteurized egg yolk powder + soybean oil (5% of average weight); obesity group 2: Artemia sp. (60–120 mg/day/fish). Dietary intake, caloric intake and efficiency, body mass index, biochemical, inflammatory, behavioral, histopathological, and stereological parameters, and inflammation-related gene expression were investigated. Results: Obesity group 1 was the most indicated to investigate changes in the anxious behavioral profile (p &lt; 0.05), triglyceride elevation [52.67 (1.2) mg/dL], adipocyte hypertrophy [67.8 (18.1) µm2; p = 0.0004], and intestinal inflammation. Obesity group 2 was interesting to investigate in terms of weight gain [167 mg; p &lt; 0.0001), changes in fasting glucose [48.33 (4.14) mg/dL; p = 0.003), and inflammatory parameters [IL-6: 4.24 (0.18) pg/mL; p = 0.0015]. Conclusions: Furthermore, both DIO models evaluated in the present study were effective in investigating hepatic steatosis. The data also highlighted that sex influences inflammatory changes and fasting blood glucose levels, which were higher in males (p &gt; 0.05). The results show new metabolic routes to be explored in relation to DIO in zebrafish.

Structural characterization and hypolipidemic activity of a natural polysaccharide from Suaeda salsa L.

Herein, the identification and analysis of a newly discovered hypolipidemic polysaccharide extracted from Suaeda salsa L., SS3-N1, is reported. The weight-average molecular weight (Mw), number-average molecular weight (Mn), and dispersity (Ð) of SS3-N1 were determined to be 45.50 kDa, 34.21 kDa, and 1.33, respectively. This polysaccharide primarily consists of galactose (50.80 %) and arabinose (30.70 %), with lower proportions of xylose, mannose, guluronic acid, rhamnose, glucuronic acid, ribose, and fucose. Methylation and NMR analyses indicated that its backbone was primarily composed of R → 3,6)-β-D-Galp-(1 → R and R → 5)-α-L-Araf-(1→ residues. The sugar units at the reducing and nonreducing ends were identified as R → 4)-β-D-Xylp-(1 → R and R → 3)-β-D-Galp-(1 → R, respectively. In addition, α-L-Araf (1 → R side branches were incorporated at the C-3 position of R → 3,6)-β-D-Galp-(1 → R. At 100 μg/mL, SS3-N1 surpassed the lipid-lowering efficacy of the positive control, atorvastatin (0.4 μM), in an egg yolk powder (EYP)-induced hyperlipidemic zebrafish model. This effect may be attributed to the modulation of cholesterol metabolism due to the upregulation of nrf2, ho-1, ampk, ppara, and cyp7a1 gene expression and the downregulation of acaca and hmgcr gene expression. Such dual gene regulation inhibits fatty acid and cholesterol synthesis, suggesting potential applications for the natural hypolipidemic polysaccharide derived from S. salsa L.

Effect of lactic acid bacteria fermentation on spray-dried egg yolk powder: Powder characteristics, structural properties and gastrointestinal digestibility

Preparation of egg yolk powder with high solubility and high gastrointestinal digestibility is important for its effective utilization in the food industry. This study discovered that fermentation of egg yolks by lactic acid bacteria (LAB) resulted in a 54.3% increase in solubility, 110.6% increase in water dispersibility, and improved the stability of the dispersion to sedimentation. Fermentation resulted in smaller average particle size, enhanced hydrolysis of proteins and fats, and a more expansive protein structure in the egg yolk powder. Laser confocal microscopy showed increased hydrolysis of protein and fat in fermented egg yolk powder during simulated digestion, highlighting enhanced digestive properties due to LAB fermentation. This study validated the feasibility of LAB fermentation technology for modifying egg yolk powder, offering valuable insights for its processing and application in the food industry.

Preparation and Study of the Physicochemical and Functional Properties of Nano/Micromicellar Structures Containing Chokeberry Fruit Pomace Extracts Using Egg White and Egg Yolk.

There is currently a growing interest in health-promoting foods. The beneficial effects of food on human health are actively promoted by health professionals and nutritionists. This growing awareness is influencing the increasing range of functional foods and the pursuit of more innovative solutions. Recent research indicates that spherical nanoparticles have the potential to be used as functional biomaterials in the food industry, particularly for encapsulating hydrophobic natural phytochemicals. Techniques and systems based on micro- and nano-encapsulation are of great importance in the food and pharmaceutical industries. It is of paramount importance that encapsulation materials are safe for use in food. The aim of this study was to obtain micelles containing extracts from chokeberry fruit pomace using egg yolk powder (EYP) for emulsification (as a source of lecithin) and egg white powder (EWP) for stabilisation. The structural properties of the micelles in the resulting powders were characterised using Fourier transform infrared spectroscopy (FTIR). Scanning electron microscopy (SEM) analysis confirmed the presence of spherical micellar structures between 500 and 1000 nm in size. The water activity and water content of the obtained powders were determined, and the thermal (DSC) and antioxidant properties were investigated. The results indicated that the powder with the micellar structures had a higher stability compared to the powder obtained by simple mixing without the use of encapsulation techniques.

The revelation of characteristic volatile compounds in egg powder and analysis of their adsorption rules based on HS-GC-IMS technology

The study constructed fingerprints and analyzed adsorption rules of volatile compounds (VOCs) in egg powder (EP) under different production processes, including egg white powder (EWP), egg yolk powder (EYP) and whole egg powder (WEP) by HS-GC-IMS. The 29 VOCs identified were primarily ketones and aldehydes. Characteristic VOCs responsible for flavor differences were clarified by difference comparison, clustering and PCA analysis. Additionally, variations in lipid and protein were the primary causes of the VOCs differences in EP through microscopy imaging, infrared and fluorescence spectroscopy. EWP's stretched structure favored fishy-smelling VOCs adsorption but limited total aldehyde binding due to strong hydrophobic interaction. EYP's higher β-sheet ratio and fewer hydrogen bond sites weakened its alcohol VOCs binding capacity. The abundance of ketone VOCs in EP was linked to their low steric hindrance. Therefore, this study elucidated the flavor differences reasons among EWP, EYP and WEP, laying foundation for EP applications in food industry.

Hydrolyzed egg yolk powder promotes bone growth and development in rats: A multidimensional mechanistic study

Given the growing worldwide focus on bone health, exploring safe and effective interventions to maintain skeletal integrity is imperative. This study involved intragastrically administering hydrolyzed egg yolk powder (HEYP) to 3-week-old Sprague‒Dawley (SD) rats over a period of six weeks. The effects of HEYP on bone growth and the underlying mechanisms were comprehensively investigated by evaluating known bone growth parameters, bone microstructural features, serum biochemical parameters, the metabolome, and the gut microbiome. HEYP administration significantly increased longitudinal bone growth while concurrently increasing the serum levels of osteogenic growth factors. Subsequent metabolomic analyses revealed significant alterations in the serum levels of metabolites associated with bone metabolism, highlighting the profound impact of HEYP on amino acid metabolism. Additionally, gut microbiome analyses revealed HEYP-induced changes in the gut microbiota (GM), identifying key bacterial genera, including Blautia, Parasutterella, Marvinbryantia and Prevotella, that were potentially beneficial for bone formation and linked to bone growth. Correlation analyses further highlighted associations between significantly altered serum metabolites, distinct bacterial genera, and bone growth-related parameters. These findings emphasized that HEYP might promote bone growth through various pathways, offering insights into the potential development and application of functional foods that promote bone health and potentially aid in osteoporosis prevention.

Effects of non-covalently bound polyphenols/vitamins on the structure and functional characteristics of egg yolk powder

The egg yolk powder (EYP) was modified in this study by incorporating the tea polyphenols (TP), rosemary extract (RE), curcumin (CC), ascorbic acid (AA), and vitamin E (VE) to create the complex of polyphenols/vitamins-EYP. The structure, flavor, and emulsification properties of the complex were investigated. The results demonstrated that the addition of these five substances enhanced the flavor of EYP. Among them, VEP (EYP modified by VE) exhibited the flavor profile closest to EYP, while TPP (EYP modified by TP) had the most different flavor compared to EYP. This was because VE could induce secondary and tertiary structural changes in EYP and exposed more functional groups for binding with volatile flavor compounds such as hexanal, 1-octen-3-ol, and benzaldehyde, thereby improving the overall flavor of EYP. However, due to its larger molecular weight (1099.62 Da), VE exhibited the limited degree of interaction with EYP, thereby enabling it to preserve the overall flavor profile of EYP. On the other hand, TP possessed most active hydroxyl groups, which easily interacted with EYP, forming new complexes that significantly altered its flavor characteristics. Among the five modified powders, VEP had the highest emulsification, but it was still lower than that of EYP. This was because the particle size of VEP (1592.75 nm) was higher than that of EYP (821.88 nm), which was not conducive to the rapid movement to the oil-water interface, resulting in the reduced emulsification.

Extraction of Lipids and Functional Properties of Defatted Egg Yolk Powder Obtained Using a One-Step Organic Solvent Lipid Extraction Process.

A one-step organic solvent lipid extraction method was used to separate lipids from spray-dried egg yolk. Organic solvents tested were chloroform:methanol (CM, 2:1, v:v), methyl-tert-butyl ether (MTBE), or hexane:isopropanol (HI, 3:2, v:v). The resulting defatted egg yolk powder had between 21 and 30% more protein and between 22 and 25% less lipid than the initial spray-dried egg yolk powder (p < 0.05). The solubility of the powder decreased from 20% to 4% (p < 0.05) when CM was used as the organic solvent, likely due to protein denaturation by the chloroform. Gels made from MBTE and HI-extracted protein concentrates had similar hardness (p > 0.05) and were both harder than gels made using the initial egg yolk powder (p < 0.05). MTBE gels were springier, more cohesive, and gummier (p < 0.05) with similar resistance to the initial egg yolk powder (p > 0.05). The results of this study showed that the functionality of the protein in the defatted egg yolk powder was best retained when MTBE was used as the lipid extraction solvent.

Potential use of soy lecithin or butylated hydroxytoluene as an alternative to powdered egg yolk for ram semen cryopreservation

The aim of this study was to assess the effect of replacing powdered egg yolk (PEY) with soybean lecithin (SL) or butylated hydroxytoluene (BHT) on ram sperm cryopreservation. Two ejaculates/male were collected via artificial vagina from 8 rams during breeding season. Ejaculates were pooled and washed twice by centrifugation. The pellet was divided into three aliquots, diluted in a Tris-based media with 5% glycerol containing PEY (15%), SL (1%) or BHT (0.6 mM) and cooled for 4 h at 5 °C before freezing. Sperm motility, plasma and acrosome membrane integrity and mitochondria activity as lipid peroxidation were assessed immediately after thawing and after 4 h of resilience incubation in a modified PBS at 38 ºC. After thawing, sperm extended in BHT showed the poorest quality compared to sperm extended in PEY and SL. Similar total and progressive motility were observed in sperm preserved in PEY and SL media. Plasma membrane integrity, however, was significantly higher in sperm extended in SL, although most of them with non-functional mitochondria. Acrosome damage was significant lower in SL sperm samples compared to PEY samples. Highest level of lipid peroxidation was found in sperm preserved in PEY. Resilience test had a negative effect (P &lt; 0.05) on plasma and acrosome membrane integrity in all samples, and on progressive motility only in sperm preserved in PEY. In conclusion, soy lecithin could be a potential alternative to PEY for ram cryopreservation, although its adverse effect on sperm mitochondria function has to be strongly considered.

Moisture sorption isotherm and thermodynamic analysis of egg powders dried by foam-mat-assisted refractance window drying.

In the designed study, the moisture sorption isotherm and thermodynamic properties of refractance-window-dried egg white powder (EWP), egg yolk powder (EYP) and whole egg powder (WEP) were determined. The adsorption isotherm of egg powders was classified as type II, giving a sigmoidal shape. Peleg showed the highest goodness of fitting for egg powder. The monolayer moisture content of egg powders varied between 0.02 and 0.09 g g-1. According to the thermodynamic analysis, an increase in moisture content led to a decrease in net isosteric heat of sorption (qst), and the highest decrease was observed in EWP. The qst of EWP was calculated as 18 637 kJ mol-1, while it decreased to 3104 kJ mol-1 at 0.2 g g-1 moisture content. Like qst, sorption entropy decreased from 52.07 to 7.14 J mol-1 K-1 with increasing water activity (aw) for EWP. Increasing temperature caused a decrease in spreading pressure and was higher in EWP samples. Increasing moisture content and temperature also decreased Gibbs free energy level. Moisture sorption isotherm (MSI) is used to predict the amount of bound water in a material at a specific relative humidity and temperature. To inhibit chemical and microbiological spoilage, the drying process must continue until the monolayer moisture content is reached. In this study, the monolayer moisture content of powdered eggs for safe storage was demonstrated by MSI. Additionally, by determining the thermodynamic functions of egg powder, valuable information was obtained related to predicting the energy requirement in drying processes. © 2024 Society of Chemical Industry.

Identification of Key Hypolipidemic Components and Exploration of the Potential Mechanism of Total Flavonoids from Rosa sterilis Based on Network Pharmacology, Molecular Docking, and Zebrafish Experiment.

Hyperlipidemia is a prevalent chronic metabolic disease that severely affects human health. Currently, commonly used clinical therapeutic drugs are prone to drug dependence and toxic side effects. Dietary intervention for treating chronic metabolic diseases has received widespread attention. Rosa sterilis is a characteristic fruit tree in China whose fruits are rich in flavonoids, which have been shown to have a therapeutic effect on hyperlipidemia; however, their exact molecular mechanism of action remains unclear. Therefore, this study aimed to investigate the therapeutic effects of R. sterilis total flavonoid extract (RS) on hyperlipidemia and its possible mechanisms. A hyperlipidemic zebrafish model was established using egg yolk powder and then treated with RS to observe changes in the integral optical density in the tail vessels. Network pharmacology and molecular docking were used to investigate the potential mechanism of action of RS for the treatment of hyperlipidemia. The results showed that RS exhibited favorable hypolipidemic effects on zebrafish in the concentration range of 3.0-30.0 μg/mL in a dose-dependent manner. Topological and molecular docking analyses identified HSP90AA1, PPARA, and MMP9 as key targets for hypolipidemic effects, which were exerted mainly through lipolytic regulation of adipocytes and lipids; pathway analysis revealed enrichment in atherosclerosis, chemical carcinogenic-receptor activation pathways in cancers, and proteoglycans in prostate cancer and other cancers. Mover, chinensinaphthol possessed higher content and better target binding ability, which suggested that chinensinaphthol might be an important component of RS with hypolipidemic active function. These findings provide a direction for further research on RS interventions for the treatment of hyperlipidemia.

Chemoenzymatic Synthesis of Tri-antennary N-Glycans Terminating in Sialyl-Lewisx Reveals the Importance of Glycan Complexity for Influenza A Virus Receptor Binding.

Sialyl-Lewisx (SLex) is involved in immune regulation, human fertilization, cancer, and bacterial and viral diseases. The influence of the complex glycan structures, which can present SLex epitopes, on binding is largely unknown. We report here a chemoenzymatic strategy for the preparation of a panel of twenty-two isomeric asymmetrical tri-antennary N-glycans presenting SLex-Lex epitopes on either the MGAT4 or MGAT5 arm that include putative high-affinity ligands for E-selectin. The N-glycans were prepared starting from a sialoglycopeptide isolated from egg yolk powder and took advantage of inherent substrate preferences of glycosyltransferases and the use of 5'-diphospho-N-trifluoracetylglucosamine (UDP-GlcNHTFA) that can be transferred by branching N-acetylglucosaminyltransferases to give, after base treatment, GlcNH2-containing glycans that temporarily disable an antenna from enzymatic modification. Glycan microarray binding studies showed that E-selectin bound equally well to linear glycans and tri-antennary N-glycans presenting SLex-Lex. On the other hand, it was found that hemagglutinins (HA) of H5 influenza A viruses (IAV) preferentially bound the tri-antennary N-glycans. Furthermore, several H5 HAs preferentially bound to N-glycan presenting SLex on the MGAT4 arm. SLex is displayed in the respiratory tract of several avian species, demonstrating the relevance of investigating the binding of, among others IAVs, to complex N-glycans presenting SLex.

Effects of maternal supplementation with DHA and/or egg yolk powder on monoamine homeostasis in the perinatal piglet brain

ABSTRACT Objectives Reports indicate that children of mothers who received docosahexaenoic acid (DHA) or egg yolk supplements during pregnancy have improved performance on cognitive tasks and brain growth; their combination has recently been demonstrated to modulate functional neuronal network connectivity in the human-relevant piglet brain. To expand upon this functional connectivity analysis, neurochemical evaluation to determine how dietary supplementation with one or both of these nutrients during the last trimester of pregnancy alters monoamine homeostasis in selected brain regions of piglets was done. Methods Beginning gestation days 60–69 through weaning, pregnant sows were fed either control diet or diets supplemented with egg yolk powder, DHA, or both. Brains were then collected, and monoamine neurotransmitters and their metabolites were quantified from various brain regions with HPLC-ECD. Results Relative to controls, egg yolk supplementation increased serotonin metabolite (5-HIAA) levels in the cerebellum, while DHA supplementation decreased serotonin (5-HT) levels in the prefrontal cortex; combined supplementation increased norepinephrine metabolite (MHPG) levels in the prefrontal cortex and cerebellum, but decreased 5-HT levels in the posterior hippocampus. Notably, all diets increased serotonin, dopamine, and their respective metabolite levels in the substantia nigra. Disscussion This suggests both overlapping and specific effects of DHA and components of egg yolk in the context of maternal supplementation during pregnancy and lactation that might facilitate optimal neurodevelopment, with the nigrostriatal pathway being particularly sensitive. Such supplementations might impact brain function and facilitate development later in life through modulating monoamine homeostasis.

Comparative analysis on the properties of egg yolk lipids extracted by different extraction methods.

Egg yolk lipids are important components in egg yolk. Compared with proteins, minerals, vitamins and pigments in egg yolk, there is a lack of systematic research on extraction methods and characteristics of yolk lipid. Therefore, in this study, the extraction of egg yolk lipids by supercritical CO2 fluid extraction (SFE), subcritical propane extraction (SPE) and ethanol solvent extraction (SE) was studied, and the differences in composition and physicochemical properties of the three yolk lipids were analyzed. The egg yolk lipids extracted by SFE had the advantages of high unsaturated fatty acid content, low saponification value, acid value, peroxide value, and high content of neutral lipids such as triglyceride and cholesterol, but the polar phospholipids were completely retained in the yolk powder. The efficiency of lipid extraction of SPE was the highest among all the three methods, but the extraction capacity to the polar phospholipid was in the middle of the three methods. The efficiency of lipid extraction of SE was low, but the extraction capacity to the polar phospholipid was the highest. Suitable extraction methods could be selected based on the specific application requirements of egg yolk lipids and low-fat egg yolk powders.

Development of a novel dual-enzyme modification method for the functionality improvement of egg yolk powder

Spray dried egg yolk powder (EYP) is a kind of food ingredient with high nutritional value. However, its low solubility and insufficient emulsifying properties restrict its applications in the food industry. In this study, a new method of dual enzymatic hydrolysis (phospholipase and protease) was proposed to improve the functional properties of EYP including emulsifying properties, solubility, rehydration time and so on. The optimal conditions were determined to be 50 U/g (phospholipase A1 (PLA1)) and 250 U/g (neutral protease). Under these optimal conditions, the solubility of HYP (hydrolyzed EYP) treated by dual enzyme (61.30%) was significantly higher than that of unhydrolyzed EYP (16.49%) or HYP treated by single PLA1 (23.97%). Meanwhile, the emulsifying stability index (ESI) of HYP (hydrolyzed EYP) treated by dual enzymes was about 16/1.4 times larger than unmodified EYP/single PLA1 modified HYP. The increasing electronegativity and decreasing surface hydrophobicity/surface tension of HYP could be responsible for the above results. Scanning electron microscopy (SEM) revealed that dual-enzyme hydrolysis could promote the formation of fine HYP with pore structure, enabling it to rehydrate more effectively. In addition, the usage of protease could improve the radical scavenging activity of dual enzyme modified HYP by releasing antioxidant peptides. This study could provide new insights to promote the techno-functionality of EYP, thus optimizing its utilization as a high-performance emulsifier in the food industry.

Effect of guar gum on the rheological properties, microstructure and 3D printing performance of egg yolk powder-potato starch composite gel

This work explored the effects of guar gum (GG) concentration (0, 0.9, 1.8, 2.7, 3.6, 4.5 g) on the rheological properties, water distribution, microstructure and 3D printing performance of egg yolk powder-potato starch (EYP-PS) composite gels. The results showed that EYP-PS inks with GG added showed higher gel modulus, apparent viscosity, and hardness compared to the “Control”. Low-field nuclear magnetic resonance (LF-NMR) results indicated that GG was able to restrict the free movement of water and promote the migration of EYP-PS to tightly bound water. The microstructure results showed that GG could induce EYP-PS to form a denser network structure, and EYP-PS inks with an appropriate amount of GG showed better springiness. Fourier transform infrared spectroscopy (FT-IR) confirmed that the addition of GG did not create new functional groups in EYP-PS, but enhanced the hydrogen bonding in the gels. Overall, GG-1.8 and GG-2.7 exhibited the best 3D printing performance and were more suitable for patients with swallowing disorders. This study contributes to the development of 3D-printed gel food containing egg yolk powder as well as exploring the effect of GG on egg yolk powder-starch composite food materials.

Optimization of gluten- free semolina dessert (revani) formulation ıncluding different flours: response surface methodology

Celiac syndrome occurs as a result of the deterioration of the natural structure of the intestine due to the consumption of foods containing gluten. Since semolina dessert contains gluten protein, it cannot be consumed by celiac patients. The production of alternative gluten-free products shows that these products are of great importance for this patient group. In this study, gluten-free semolina dessert formulations using rice flour (RF) and buckwheat flour (BWF) and chestnut flour (CF) were optimized using Response Surface Methodology (RSM). Potato Starch (PS) was added to the samples containing BWF and CF. It was determined that the addition of PS increased the processibility of the flour of the semolina dessert prepared with chestnut flour and the consumability of the semolina dessert prepared with buckwheat flour. It was determined that the use of different grades of flour, potato starch/corn semolina mixture, egg white and yolk powder and drinking water increased the volume, symmetry index, chewiness and texture values of the sample (p&amp;lt;0.05). When all components are taken into account, in BWF formulation (62.5/37.5) % flour/corn semolina mixture, 75.85% drinking water 14.73 egg white and yolk powder (same amount) and (50/50) flour/corn semolina mixture in RF formulation, % 81.46, drinking water 14.91% yolk and egg white powder (same amount), in CF formulation (50/50) flour/corn semolina mixture, 60.30% water when drinking, 14.95% egg white and yolk It was possible to produce gluten-free semolina, which is the closest dessert to the control sample semolina dessert by using powdered semolina. As a result of the sensory scores of the prepared revanis (with different formulations), the control sample, rice, chestnut and buckwheat semolina dessert got the highest score, respectively.

Development of egg yolk powder using a small-scale double drum dryer: Influence of steam pressure on physical properties

Egg yolk powder is a versatile and widely used food ingredient. Double drum dryers have been widely used in the food industry for many years, but no report was found that utilize drum dryer to produce powdered eggs. This study aimed to investigate double drum drying process conditions, especially steam pressures which consisted of three different conditions: 2.5, 3, and 3.5 bar with drum rotation of 2 revolutions per minute (rpm) to produce chicken egg yolk powder. Once egg yolk powder resulted, the products were evaluated in terms of yield, moisture content (MC), water activity (aw), bulk densities (ρB) and tapped densities (ρT), and color (L*/a*/b* coordinates). Results showed that steam pressures affected several parameters including yield, MC, aw and color properties of egg yolk powder but did not affect ρB and ρT. The egg yolk powder yielded was in range of 48–52%. MC and aw of egg yolk powder were in a range of 3.6– 5.1% and 0.38–0.43, respectively. In terms of density, the egg yolk powders had 0.40-0.43 g/cm3 and 0.46-0.48 g/cm3, for ρB and ρT, respectively. Regarding color, egg yolk powder was medium bright (59–62), less red (5–6), and yellowish (26-28). The double drum dryer is a promising technology for producing chicken egg yolk powder and prolonging its shelf life.

Alcohol Intubation and Synergistic Effect of Folic Acid and Egg Yolk Powder Solution on Alcohol Dehydrogenase [ADH] Class I Gene Expression and Single Nucleotide Polymorphism Frequency in Parent and Prenatal Alcohol Exposed Wistar Rats

Alcohol Intubation and Synergistic Effect of Folic Acid and Egg Yolk Powder Solution on Alcohol Dehydrogenase [ADH] Class I Gene Expression and Single Nucleotide Polymorphism Frequency in Parent and Prenatal Alcohol Exposed Wistar Rats