Yolk Phospholipids Research Articles

Sphingomyelin-enriched milk phospholipids offer superior benefits in improving the physicochemical properties, microstructure, and surface characteristics of infant formula

Phospholipids from different sources have varying chemical compositions, but how they contribute to different properties of infant formula is unclear. In this study, four types of phospholipids, milk phospholipids (MPLs), soybean phospholipids (SBPLs), sunflower phospholipids (SFPLs), and egg yolk phospholipids (EYPLs), were added to infant formula to investigate their physicochemical properties, microstructure, and surface characteristics. MPLs uniquely offer high sphingomyelin and saturated fatty acid levels. The MPL-based emulsion had the smallest particle size (334.50 nm), lowest stability constant (0.30), and highest viscosity among all groups tested. Furthermore, the abundance of sphingomyelin in MPLs allowed for a denser interfacial film and the complete phospholipid-coated structure of lipid droplets in infant formula emulsion. This consequently improved the microstructure and fat encapsulation of the powder, leading to significantly lower surface fat content in the MPL group. Therefore, the proper selection of phospholipids is crucial for modulating the stability and surface characteristics of infant formula.

Insight into the effects of large yellow croaker roe (Larimichthys Crocea) phospholipids on the conformational and functional properties of pork myofibrillar protein

The large yellow croaker roe phospholipids (LYPLs), rich in polyunsaturated fatty acids, is a potential phospholipid additive for meat products. In this work, the effects of LYPLs on the structural and functional properties of myofibrillar protein (MP) were determined, and compared with egg yolk phospholipids (EYPLs) and soybean phospholipids (SBPLs). The results revealed that LYPLs, similar to SBPLs and EYPLs, induced a transformation in the secondary structure of MP from α-helix to β-sheets and random coils, while also inhibited the formation of carbonyl and disulfide bonds within MP. All three phospholipids induced MP tertiary structure unfolding, with the greatest degree of unfolding observed in MP containing LYPLs. The MP with LYPLs had the highest surface hydrophobicity, emulsification properties and gel strength. In addition, MP with LYPLs added also demonstrated superior rheological properties and water-holding capacity compared with SBPLs and EYPLs. In conclusion, adding LYPLs endowed MP with improved functional properties.

Use of egg yolk phospholipids to improve the thermal-oxidative stability of fatty acids, capsaicinoids and carotenoids in chili oil

Phospholipids can act as antioxidants in food. In this study, egg yolk phospholipids (EPL) and sunflower oil were utilized in making chili oil, and proton nuclear magnetic resonance spectroscopy was employed to quantify the concentrations of fatty acyl groups, carotenoids, capsaicinoids in chili oil according to their specific signals in the spectra. The results showed that the changes in the concentrations of fatty acyl groups in the control samples were greater than those in the EPL-treated samples at the same frying temperature, while the contents of carotenoids and capsaicinoids were significantly lower than those of the EPL-treated samples when fried at 150 °C (p < 0.05). Two-way ANOVA indicated that frying temperature and EPL treatment, as well as their interaction had significant impacts on the thermal-oxidative stability of chili oil (p < 0.05). The results suggest that EPL may act as antioxidants during frying, and EPL can improve the thermal-oxidative stability of chili oil.

Effects of phospholipids from embryonated egg yolk on lipopolysaccharide-induced acute lung injury by regulating the serum metabolism

Acute lung injury is a severe and intricate condition characterized by the disruptions in the alveolar barrier, pulmonary edema, enhanced inflammation, and alveolar apoptosis. Existing therapeutic approaches often exhibit limited efficacy and undesirable side effects. Egg yolk phospholipids have shown some potential as nutritional supplements due to their anti-apoptotic and anti-inflammatory properties under various conditions. This study aimed to explore whether phospholipid supplementation, particularly those rich in phosphatidylcholine, could alleviate lipopolysaccharide-induced lung injury in mice. Mice received daily oral administrations of phospholipid extracts (800 mg/kg) from different sources (embryonated egg yolk on day 18 and unfertilized fresh egg yolk) for 7 days or a single dose of dexamethasone (positive control). Subsequently, lipopolysaccharide (10 mg/kg) was intraperitoneally injected, and the mice were euthanized after 6 h. Various samples were collected for histological examination, assessment of inflammation and oxidative stress, serum metabolome analysis, and identification of gut flora. Results demonstrated that pretreatment with phospholipids effectively mitigated damages to the alveolar-capillary barrier and reduced lung edema by suppressing the release of oxidative and inflammatory cytokines, with embryonated egg extracts exhibiting superior efficacy. Additionally, the protective mechanism of phospholipids seemed associated with the metabolic distribution and absorption, helping to maintain the right lipid metabolism and restore protein synthesis, thus mitigating the impact of lung injury. In conclusion, supplementation with phosphatidylcholine-enriched phospholipids may serve as an innovative nutritional strategy to alleviate the adverse effects of bacterial infection on alveolar function.

The effect of lutein on the oxidation of egg yolk phospholipids in a liposome model

Egg yolk phospholipids (PLs) extracted by organic solvent are prone to oxidation, while they are quite stable in egg yolk. This study was to verify the decisive role of lutein (naturally present in egg yolk) on the oxidative stability of PLs by constructing liposome. The liposome samples were heated at 100 °C for 10 min, and then the oxidation products of the liposome samples were analyzed by 1H NMR and GC–MS. The results showed that the concentrations of most of the oxidation products in the PLs-liposomes sample were significantly higher than those in the PLs&lutein-liposomes sample. Therefore, lutein could protect egg yolk PLs from oxidation, thus inhibiting the formation of lipid-derived volatile compounds. As those lipid-derived volatile compounds are the key fatty note odorants, this study has confirmed that the removal of lutein is the determining factor in using egg yolk PLs as an ideal precursor of fatty note odorants.

Kinetics of Egg-Yolk Protein Hydrolysis and Properties of Hydrolysates.

Lecithin-free egg yolk (LFEY) is a byproduct of the extraction of egg-yolk phospholipids, which contain approximately 46% egg yolk proteins (EYPs) and 48% lipids. The enzymatic proteolysis is the alternative to increase the commercial value of LFEY. The kinetics of proteolysis in full-fat and defatted LFEY with Alcalase 2.4 L was analyzed in terms of the Weibull and Michaelis-Menten models. A product inhibition effect was also studied in the full-fat and defatted substrate hydrolysis. The molecular weight profile of hydrolysates was analyzed by gel filtration chromatography. Results pointed out that the defatting process did not importantly affect the maximum degree of hydrolysis (DHmax) in the reaction but rather the time at which DHmax is attained. The maximum rate of hydrolysis (Vmax) and the Michaelis-Menten constant KM were higher in the hydrolysis of the defatted LFEY. The defatting process might have induced conformational changes in the EYP molecules, and this affected their interaction with the enzyme. Consequently, the enzymatic reaction mechanism of hydrolysis and the molecular weight profile of peptides were influenced by defatting. A product inhibition effect was observed when adding 1% hydrolysates containing peptides lower than 3 kDa at the beginning of the reaction with both substrates.

Monitoring of the oxidation process of egg yolk phospholipids at frying temperature by nuclear magnetic resonance

Egg yolk phospholipids (EPLs) are sensitive to oxidation and can produce large quantities of volatile compounds. This study monitored the oxidation process of EPLs at frying temperature. The changes in the classes of EPLs, molar percentages of their fatty acyl groups and the concentrations of oxidation compounds under frying temperature were monitored by 31P nuclear magnetic resonance (NMR) and 1H NMR. Meanwhile, egg yolk triglycerides (ETGs) were used as controls. EPLs were mainly composed by phosphatidylcholine (76.74% ± 1.48%), phosphatidylethanolamine (17.97% ± 1.40%) and phosphatidylserine (1.26% ± 0.55%). EPLs, especially phosphatidylethanolamine, were degraded significantly during heating. The molar percentages of unsaturated acyl groups in EPLs were decreased, while the percentages of saturated plus modified acyl groups were increased during heating. EPLs produced large quantities of hydroperoxides and secondary oxidation compounds quickly. The results proved that EPLs were more sensitively to oxidation than ETGs during frying process, and EPLs could generate abundant of secondary oxidation compounds, especially 2,4-alkadienals, which demonstrated that EPLs are an ideal precursor of lipid-derived odorants.

Effect of oxidation and in vitro intestinal hydrolysis on phospholipid toxicity towards HT29 cell line serving as a model of human intestinal epithelium

Oxidation of food-derived phospholipids (PLs) can influence nutrient digestion and induce oxidative stress in gastrointestinal epithelium. In this study, hen egg yolk PL fraction was used to evaluate the effect of lipoxygenase (LOX)-induced PL oxidation on the rate of PL hydrolysis catalyzed by pancreatic phospholipase A2 (PLA2) in the presence of bile salts (BSs). Then, PL/BS solutions containing native or oxidized PLs were used in in vitro intestinal digestion to assess the effect of PL oxidation and hydrolysis on the toxicity towards HT29 cell line. Based on the obtained results, we suggest that hexanal and (E)-2-nonenal, formed by the decomposition of PL hydroperoxides, inhibited PLA2 activity. The cell exposure to simulated intestinal fluid (SIF) containing BSs decreased HT29 cell viability and significantly damaged cellular DNA. However, the genotoxic effect was reversed in the presence of all tested PL samples, while the protective effect against the BS-induced cytotoxicity was observed for native non-hydrolyzed PLs, but was not clearly visible for other samples. This can result from an overlap of other toxic effects such as lipotoxicity or disturbance of cellular redox homeostasis. Taking into account the data obtained, it was proposed that the PLA2 activity decline in the presence of PL oxidation products may be a kind of protective mechanism against rapid release of oxidized FAs characterized by high cytotoxic effect towards intestinal epithelium cells.

Impact of interactions between whey protein isolate and different phospholipids on the properties of krill oil emulsions: A consideration for functional lipids efficient delivery

The interactions between different phospholipids (yolk phospholipid, soybean phospholipid, and perilla seed phospholipid) and whey protein isolate (WPI) were studied. Physical characteristics and bioaccessibility of different emulsions were compared. According to the results of multiple spectroscopy, isothermal titration calorimetry (ITC), and molecular docking, hydrophobic interactions played an important role in the interaction of phospholipid and WPI, enhanced as more unsaturation. Dynamic light scattering showed that combination of phospholipids and proteins could decrease particle sizes (from 232.33 ± 4.79 nm to 188.59 ± 2.61 nm) and improve emulsion stability significantly (from −34.26 ± 1.31 mV to −49.13 ± 1.91 mV), presenting dose-dependency. Microstructure results indicated that phospholipids would contribute to dispersity and homogeneity of emulsions. Furthermore, the phospholipid-WPI emulsion can be an efficient tool for functional lipid delivery and improving the functional lipid ratios in the zebrafish model. Compared to WPI emulsions, the phospholipid-WPI emulsion group exhibited higher ratios of functional lipids in zebrafish fatty acid compositions (up to 29.41% ± 0.87%). In vitro digestion supported that perilla seed phospholipid-WPI emulsions would contribute to a higher bioaccessibility of EPA (from 36.59% ± 0.88%–53.08% ± 0.96%), DHA (from 36.42% ± 1.03%–54.10% ± 1.07%) and astaxanthin (from 31.54% ± 2.52%–53.31% ± 4.05%). Overall, our research can be useful to an efficient delivery system for functional lipids with phospholipid-protein structures.

Trichilia catigua and Turnera diffusa phyto-phospholipid nanostructures: Physicochemical characterization and bioactivity in cellular models of induced neuroinflammation and neurotoxicity

Flavonoid-based therapies supported by nanotechnology are considered valuable strategies to prevent or delay age-related and chronic neurodegenerative disorders. Egg yolk phospholipids were combined with flavonoid-rich extracts obtained from Trichilia catigua A.Juss. (rich in flavan-3-ols and phenylpropanoid derivatives) or Turnera diffusa Willd. ex Schult (dominated by luteolin derivatives) to prepare nanophytosomes. The nanophytosomes showed that size and surface charge of the lipid-based vesicles are dependent of their phenolic composition. In vitro assays with SH-SY5Y cells showed that both formulations protect cells from glutamate-induced toxicity, but not from 6-hydroxydopamine/ascorbic acid. T. diffusa nanophytosomes promote a decrease of nitric oxide produced by BV-2 cells stimulated with interferon-γ. Nanophytosomes dialysed against a mannitol solution, and then lyophilised, allow to obtain freeze-dried products that after re-hydration preserve the essential physicochemical features of the original formulations, and exhibit improved colloidal stability. These results indicate that these flavonoid/phospholipid-based nanophytosomes have suitable features to be considered as tool in the development of therapeutic and food applications.

Use of egg yolk phospholipids as well as alanine and glucose to generate the key odorants of fried battered and breaded fish nuggets

Deep-fat fried battered and breaded foods are worldwide popular foods. In this study, egg yolk phospholipids, as well as alanine and glucose were used to generate the key odorants of fried coatings. The volatile compounds of fried coatings were extracted and analyzed by HS-SPME-GC-MS, and aroma profiles were analyzed via quantitative descriptive analysis. The results showed that the characteristic deep-fat frying odorants derived from Maillard reaction and lipids, such as methional, 2-methylbutanal and 3-methylbutanal, 2-ethyl-3,5-dimethylpyrazine, 2,4-decadienals, etc. were the highest amounts in the phospholipids & alanine and glucose treated sample, whereas the lowest in the control sample. Meanwhile, the aroma attributes had the same tendency as those of the odorants. The results proved that egg yolk phospholipids combined with alanine and glucose could be used to generate the key odorants of fried battered and breaded foods and enrich the volatile profile with a variety of Maillard reaction odorants. This treatment has a great potential use in catering industry.

The bioactive of four dietary sources phospholipids on heavy metal-induced skeletal muscle injury in zebrafish: A comparison of phospholipid profiles

Phospholipids have been recognized as significant functional lipids related to nutrition, while they were complex and multiple, and their sources were various. Bioactive functions of phospholipids in skeletal muscle were given serious attention; however, studies on dietary phospholipid profiles with functions on skeletal muscle were rarely reported. Here, we analyzed phospholipid profiles of four kinds of dietary phospholipids (including yolk phospholipid, soybean phospholipid, perilla seed phospholipid and krill oil phospholipid) and compared their composition differences using UPLC-Q-TOF-MS. Lipidomics emphasized significant differences in compositions. Krill oil phospholipid rich in ω-3 long-chain polyunsaturated fatty acids (ω-3 LCPUFAs) showed the most excellent effect in skeletal muscle protection. Compared with triglyceride-type lipid (fish oil), phospholipids had higher bioavailability. Besides, as for a higher degree of unsaturation of phospholipid, they did not always perform better effects, which might be related to being more susceptible to suffering from oxidative stress. Overall, four representative phospholipids were analyzed and compared for their bioactive function in skeletal muscle, providing a reference for better understanding relationships between structures and functional applications of phospholipids.

A novel, rapid and cost-effective method for separating drug-loaded liposomes prepared from egg yolk phospholipids

Liposomal drug formulations often utilize passive drug-loading methods to encapsulate drugs into the liposome. These formulations require an additional processing step to remove the unencapsulated drug, using techniques like ultracentrifugation, ultrafiltration, column chromatography, dialysis, etc. However, these methods suffer from downsides like high costs, high time consumption, low scalability, etc. In this study, we have employed solvents of varying dielectric constants to carry out this separation. Using phospholipids isolated from chicken eggs, we synthesized doxorubicin hydrochloride loaded liposomes. Utilizing solvents such as acetone and ethanol along with low-speed centrifugation, we were able to efficiently recover up to 94% of the drug-loaded liposomes, which was much higher than that achieved with conventional techniques like ultracentrifugation (11%) and ultrafiltration (89%). The morphology and size of acetone-treated liposomes, monitored using TEM and DLS analysis, were found to be intact and only slightly altered. The bilayer morphology was determined to be unaltered by solvents through XRD analysis. The absence of residual solvents was confirmed through 1H NMR analysis. In vitro release study using doxorubicin confirmed that the release profile was similar irrespective of the separation technique. Thus, we have established a novel approach for cheaply and quickly separating egg phospholipid-based liposomes from unencapsulated drugs.

An Alternative Treatment Method for Poisoning in Veterinary Medicine: Intravenous Lipid Emulsion (ILE)

Animal poison control centers receive numerous complaints about possible consumption of substances that can cause deadly toxicities in the home. In recent years, over-the-counter medications such as ibuprofen, acetaminophen, and herbal supplements are the most common toxic substances consumed by pets. Removal of the toxin and supportive treatment is recommended in case of exposure to a toxin that does not have a known antidote. There have been many studies in both human and veterinary medicine that supporting the use of intravenous lipid emulsions in the treatment of intoxications. Intravenous lipid emulsion (ILE) is an oil-in-water emulsion that consists of egg yolk phospholipids, water, glycerin and various oils such as soybean, fish, coconut and olive oil. It is defined as a microemulsion with a long history of use as a parenteral nutrition formulation in both adult and pediatric patients. Also used as a drug carrier in addition to parenteral nutrition. In recent years, it has been used as an effective antidote for the treatment of intoxications caused by compounds with high oil solubility in both human and veterinary medicine. The first efficacy of the use of intravenous lipid emulsions in treatments was demonstrated in the systemic toxicity of local anesthetics and nowadays it comes to the fore in the poisoning of various drugs and compounds. However, it can also be used as an antidote in various intoxication cases caused by different chemicals that do not have any known antidote. Although clinically positive responses are received, more research is needed to more clearly understand the effect of intravenous lipid emulsion.

INRA96 Supplemented With Phospholipids Liposomes, A Promising Approach for Stallion Sperm Chilling

Among biotechnologies of reproduction in the equine species, artificial insemination remains the most used technology especially for cooled transported sperm. Although the use of INRA96 extender has demonstrated its efficiency for long-term sperm storage at 4°C or 15°C, some stallions (“bad coolers”) are excluded from such technology.Some years ago, we demonstrated that liposomes produced from egg yolk (EY) phospholipids could be an alternative to egg yolk plasma in stallion freezing extenders. To develop a new extender for sperm chilling, we evaluated the protective effect of liposomes produced from EY phospholipids on stallion sperm storage at 4°C.The sperm of stallions from two studs was diluted in INRA96 extender (as control) or an experimental extender (EE) composed of INRA96 supplemented with liposomes of EY phospholipids. After 24H (D1), 72H (D3), and 6 days (D6) or 7 days (D7), motility parameters were evaluated using Computer Assisted Semen Analyzer.Our results demonstrated that total and progressive motility decreased significantly after dilution and storage in INRA96 between D1 and D3 (P < .05) while no significant decrease was observed between D1 and D3 with EE. Regarding VAP parameter, no significant difference was observed between extenders except at D7 in stud 2.Moreover, total and progressive motility were maintained at a significantly higher level (D3, D6, D7) when sperm was stored in EE compared to INRA96.These promising results demonstrate that the supplementation of INRA96 extender with egg-yolk phospholipids liposomes allows a higher protection to stallion sperm cells.

Egg Yolk Phospholipids Modulate Microbial Imbalance in the Intestinal Tract of Rats on a High‐Fructose Diet

AbstractHigh‐fructose diet (HFD), a cause of excessive obesity and destruction of the structure of the intestinal ecosystem, has become a common eating habit. This study aims to explore the effect and mechanism of egg yolk phospholipids (EPLs) on improving obesity, intestinal short‐chain fatty acids (SCFAs), and intestinal bacterial structure in rats induced by HFD. Results indicate that EPLs exhibit better effects on anti‐obesity than those of soy phospholipids (SPLs). EPLs increase the reduction of SCFAs caused by HFD, increased acetic acid, propionic acid, isobutyric acid, and total SCFAs, which effectively regulate the environment of intestinal microbial metabolism. Moreover, EPLs decrease Firmicutes/Bacteroides ratio (F/B) and the relative abundance of Streptomyces, Arthrobacter, and Desulfovibrio, and increase the relative abundance of Mucilaginibacter and Cellulomonas. These results suggest that EPLs have a potential modulating effect on intestinal disorders caused by HFD.Practical Applications: The results of this study illustrate that phospholipids are a promising supplement to alleviate the intestinal flora disorder caused by a high‐fructose diet, and its protective effect is mainly to regulate the composition of intestinal short‐chain fatty acids.

Insight into the emulsifying properties of DHA-enriched phospholipids from large yellow croaker (Larimichthys Crocea) roe

Large yellow croaker roe phospholipid (LYCRPLs) is a kind of multi-functional marine phospholipids. Advanced insights into its emulsifying properties and stability require a deeper exploring. In this study, the chemical composition of LYCRPLs, egg yolk phospholipids (EYPLs) and soybean phospholipids (SPLs) were determined, and their emulsifying properties were investigated systematically. Results suggested that the contents of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in LYCRPLs were the highest (39.35 ± 1.05%) and LYCRPLs had a different phospholipid composition compared with EYPLs and SPLs, but FTIR analysis shows there was no significant difference in the composition of the main functional groups among LYCRPLs, EYPLs and SPLs. Meanwhile, the initial astaxanthin nanoemulsions showed small particle size (0.23–0.27 μm) and had the lowest surface tension (34.29 ± 0.33 mN/m). Furthermore, LYCRPLs was the best one when they prevented nanoemulsions aggregation and phase separation. Findings indicate that LYCRPLs might be used as a reasonable emulsifier in the future.

In-Vitro antioxidant, anti-lipid peroxidative activities and In-Silico study of Terminalia chebula bioactive compounds

ObjectiveTo evaluate the antioxidant activities and to identify the bioactive compounds in hot water extracts of Terminalia chebula fruit.MethodsThe antioxidant activities were determined by DPPH assay, lipid peroxidation assay, iron chelation and total antioxidant assay. The phenolic composition was determined by HPLC-DAD. Human Rab8b Protein was used for the validation of compounds as anti-inflammation. String analysis for protein synergism was used.ResultsThe analysis of Terminalia chebula Retzius (Combretaceae) phenolics showed anti-inflammatory effect. The specific phenolic compositions were determined by high performance liquid chromatography (HPLC) and resulted in the identification of rutin, catechin, caffeic acid, gallicacid, ellagic acid, epicatechin, and quercetin as antioxidant compounds. Human Rab8b protein is selected for protein docking and all compounds except rutin showed good results. ADMET properties were checked by using AdmetSar and all seven compounds showed validation for AMET properties. The synergisms of compounds were analyzed by STRING analysis and our ligands shows strong binding with human Rab8b proteins. The aqueous extract was capable of inhibiting the lipid peroxidation in egg yolk phospholipid homogenate. The extract scavenged the 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) (IC50,71.5 ± 2.1 μg/ml). The extract displayed the high metal chelation activities and reducing abilities on the phosphomolybdenum assay.ConclusionsIt is concluded that extracts of T. chebula have good antioxidant and anti-inflammation activities and are rich in phenolics.

Lipidomic characterization of omega-3 polyunsaturated fatty acids in phosphatidylcholine and phosphatidylethanolamine species of egg yolk lipid derived from hens fed flaxseed oil and marine algal biomass

Membrane phospholipids, including phosphatidylcholine (PC) and phosphatidylethanolamine (PE), consist of distinct fatty acids occupying the sn-1 and sn-2 positions, reflecting the highly regulated nature of lipid biosynthesis. However, little is known about the influence of dietary lipids on the positional nature of fatty acids in tissues, including the enrichment of omega-3 polyunsaturated fatty acid (PUFA) in chicken egg yolk phospholipids. This study was undertaken to characterize the PC and PE species in egg lipids derived from Lohmann hens (n=10/treatment) randomly allocated to either a control (no supplementation), a flaxseed oil (FO) or a marine algal oil (MA) diet. Each of the FO or MA diets supplied three levels of total omega-3 PUFA (0.20, 0.40 and 0.60% of diet) that were provided for 6 weeks. A combination of multiplexed mass spectrometry (MS) experiments are used to determine total, isobaric, and position molecules for PC and PE in egg yolk. The distribution of phospholipids in the yolk was predominantly PC over PE (~72 vs. 23%, respectively) across treatments. The longer chain PUFA existed in the sn-2 position in the PC and PE. Although docosahexaenoic acid (22:6) formed isomers with fatty acids 16:0, 18:0 and 18:1; it was preferentially enriched in the egg in combination with 16:0 with both the FO and MA-fed groups in both lipid pools. All 22:6-containing isomers were enriched by ~2-fold more (P < 0.0001) with MA than FO, however, all isomers exhibited a plateau with the FO-fed group. In addition, the MS analyses of PCs revealed several isobaric species containing eicosapentaenoic acid (EPA, 20:5), however, in the PE, EPA formed only one isomer (i.e. in combination with 16:0). These results may assist to elucidate potential aspects regulating the limited enrichment of omega-3 PUFA, particularly EPA and docosahexaenoic acid (22:6) in chicken eggs.

Use of egg yolk phospholipids to boost the generation of the key odorants as well as maintain a lower level of acrylamide for vacuum fried French fries

Vacuum fried French fries contain low acrylamide content, but have less amount of odorants. Potato chips were soaked in egg yolk phospholipids aqueous solution (1.0%) prior to frying. HS-SPME-GC-MS were used to extract and analyze the volatiles of French fries, and aroma profiles were analysis via quantitative descriptive analysis. The results showed that there were the highest amounts of characteristic odorants in the phospholipids-treated & conventional deep-fat fried sample, whereas the lowest in the vacuum fried sample; and no significant differences in the contents of most of the characteristic odorants between the conventional deep-fat fried sample and the phospholipids-treated & vacuum fried sample. Meanwhile, the aroma attributes had the same tendency as that of the odorants. The acrylamide level in the phospholipids-treated & vacuum fried French fries was less than 10% of that in the conventional deep-fat fried ones (0.0025 × 106 vs 0.0337 × 106). The results proved that vacuum fried French fries could share similar aroma attributes with conventional deep-fat fried ones as well as maintain a lower level of acrylamide by the phospholipids treatment. Phospholipids treatment combined with vacuum frying has a great potential use in catering industry.