Stability of Cholesterol and Paprika Carotenoids in Egg Powders as Influenced by Dietary and Processing Treatments

Abstract

The effects of dietary α-tocopherol and/or oleoresin paprika (OP) on cholesterol and carotenoid stability in egg powders during spray drying and subsequent storage were investigated. Cholesterol oxidation and loss of carotenoids in eggs dried with a direct gas-fired spray dryer were greater (P<0·05) than in eggs dried using an indirect (electric) heating system. Dietary supplementation of α-tocopherol acetate (200 mg kg−1 feed) significantly increased (P<0·01) the oxidative stability of cholesterol and carotenoids in eggs dried with the direct heating system. Supplementation of OP (7·5 μg g−1 egg lipids) through diet or by direct addition to liquid eggs did not affect the formation of cholesterol oxidation products (COPS) during storage. However, increased concentrations of OP in liquid eggs (15 and 30 μg g−1 lipids) suppressed the formation of COPS during processing and subsequent storage.