Quantitative lipidomics analysis of changes in egg yolk lipids during spray-drying and subsequent accelerated storage

Wei Luo; Xialei Liu; Beibei Wang; Di Wu; Jinqiu Wang; Fang Geng

doi:10.1016/j.crfs.2023.100503

Quantitative lipidomics analysis of changes in egg yolk lipids during spray-drying and subsequent accelerated storage

Curr Res Food Sci. 2023 Apr 11:6:100503. doi: 10.1016/j.crfs.2023.100503. eCollection 2023.

Authors

Wei Luo¹, Xialei Liu¹, Beibei Wang¹, Di Wu¹, Jinqiu Wang¹, Fang Geng¹

Affiliation

¹ Institute of Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China.

Abstract

Egg yolks are rich in lipids that are easily altered during processing and storage. In this study, a liquid chromatography-tandem mass spectrometry strategy was used for quantitative lipidomics analysis of egg yolk after spray-drying processing and accelerated storage. Spray-drying treatment caused lipid oxidation (especially the oxidation of free fatty acids), potential hydrolysis of phospholipids, and alteration of the form of certain polyunsaturated fatty acids (docosahexaenoic acid, eicosapentaenoic acid, linolenic acid, and eicosatetraenoic acid) in egg yolk. These lipid alterations caused by the spray-drying process were further aggravated by the accelerated storage process. In detail, following storage, the abundance of free fatty acids, phosphatidic acid and phosphatidylethanolamine decreased further; and the abundance of polyunsaturated fatty acids in the form of triglycerides increased significantly. These results provide new insight into the mechanism underlying egg yolk property changes during spray-drying and storage, and offer valuable reference data for egg yolk powder promotion and application in food processing.

Keywords: Egg yolk; Lipid oxidation; Phospholipids; Spray-drying; Storage.