ArticleCurrent research in food science2023
Quantitative lipidomics analysis of changes in egg yolk lipids during spray-drying and subsequent accelerated storage.
Article in Current research in food science, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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2 citing papers in PubMed, 17 citations in OpenAlex.
- Developing an Environmentally Friendly Sequential Separation and Purification Process of Six Functional Components From Egg Yolk.Journal of food science · 2026Article
- Critical overview of mass spectrometry-based lipidomics approach for evaluating lipid oxidation in foods.Food science and biotechnology · 2025Review
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6 authors at 1 institution in 1 country.
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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.
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