Comparative Reduction of Egg Yolk Cholesterol Using Anionic Chelating Agents

Area of Science:

• Food Science
• Biochemistry
• Material Science

Background:

• Egg yolk is a valuable emulsifier in food but contains high cholesterol, linked to cardiovascular disease.
• Reducing egg yolk cholesterol is crucial for developing healthier food products.
• Existing cholesterol reduction methods may impact yolk functionality.

Purpose of the Study:

• To investigate three methods for reducing cholesterol in egg yolk.
• To evaluate the impact of cholesterol reduction on yolk microstructure, particle size, zeta potential, and emulsifying capacity.
• To assess the potential of cholesterol-reduced egg yolk for functional food applications.

Main Methods:

• Physical separation of yolk granules (NaG).
• Treatment with anionic chelating biopolymers: Arabic gum (AG) and mesquite gum (MG).
• Solvent extraction (SA) and characterization of treated egg yolks (cholesterol content, microstructure, particle size, zeta potential, emulsifying capacity).

Main Results:

• Mesquite gum (MG1%) removed 97.24% of cholesterol; Arabic gum (AG1%) removed 93.26%.
• The isoelectric point of egg yolk was identified at pH 4.6.
• MG1% and AG1% exhibited emulsifying capacities of 62.95% and 63.57%, respectively.

Conclusions:

• Anionic biopolymers, particularly mesquite gum and Arabic gum, are highly effective in reducing egg yolk cholesterol.
• The emulsifying capacity of egg yolk is maintained after cholesterol reduction with these gums.
• Cholesterol-reduced egg yolk complexes show potential for use in functional foods.