Skip to main content
SpringerLink
Log in

Influence of drying temperatures on the quality of pasta formulated with different egg products

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

The effect of egg products and drying temperatures on dried egg pasta quality has been considered. Two diagrams of temperature and three egg products were used to develop dried egg pasta. Analyses of furosine and color indexes have been carried out on pasta samples to evaluate the impact of ingredients and drying temperatures on pasta quality. The results confirmed that high drying temperatures caused higher nutritional losses compared with low drying temperatures; in fact, these samples showed a furosine content from 3.3 to 4.7 times higher than the other ones. In addition, the cholesterol oxidation increased 1.6–2 times when high temperature was applied. The only exception has been noticed on pasta formulated with eggs from hens bred with organic method; in fact, the higher tocopherols amounts in these egg products compared with egg products from conventional breeding limited the cholesterol oxidation.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

Abbreviations

19-HC:

5-Cholesten-3β,19-diol

7-KC:

5-Cholesten-3β-ol-7-one

7-β-HC:

5-Cholesten-3β,7β-diol

7-α-HC:

5-Cholesten-3β,7α-diol

COPs:

Cholesterol oxidation products

GC–FID:

Capillary gas chromatography–flame ionization detector

GC–MS:

Capillary gas chromatography–mass spectrometer detector

HSD:

Honest significant difference

HT:

High temperature

LOD:

Limit of detection

LT:

Low temperature

MR:

Maillard reaction

PCE:

Pasteurized eggs from conventional breeding

PCI:

Pasta color index

PCIm:

Modified pasta color index

POE:

Eggs obtained from hens bred with organic methods

PV:

Peroxide value

RCE:

Fresh eggs obtained from hens bred with conventional method

RH:

Relative humidity

ROE:

Fresh eggs obtained from hens bred with organic method

SPCE:

Spray-dried pasteurized eggs obtained from conventional breeding

α-CE:

5-Cholestan-5α,6α-epoxy-3β-ol

β-CE:

5-Cholestan-5β,6β-epoxy-3β-ol

References

  1. Cavazza A, Corradini C, Rinaldi M, Salvadeo P, Borromei C, Massini R (2013) Evaluation of pasta thermal treatment by determination of carbohydrates, furosine, and color indices. Food Bioprocess Technol 6:2721–2731

    Article  CAS  Google Scholar 

  2. Giannetti V, Boccacci Mariani M, Mannino P (2013) Furosine as a pasta quality marker: evaluation by an innovative and fast chromatographic approach. J Food Sci 78:C994–C999

    Article  CAS  Google Scholar 

  3. Marconi E, Carcea M, Schiavone M, Cubadda R (2002) Spelt (Triticum spelta L.) pasta quality: combined effect of flour properties and drying conditions. Cereal Chem 79:634–639

    Article  CAS  Google Scholar 

  4. Otaegui-Arrazola A, Menéndez-Carreño M, Ansorena D, Astiasarán I (2010) Oxysterols: a world to explore. Food Chem Toxicol 48:3289–3303

    Article  CAS  Google Scholar 

  5. Khatib S, Vaya J (2014) Oxysterols and symptomatic versus asymptomatic human atherosclerotic plaque. Biochem Biophys Res Commun 446:709–713

    Article  CAS  Google Scholar 

  6. Adiguzel Z, Arda N, Kacar O, Serhatli M, Gezer Tas S, Tarik Baykal A, Baysal K, Acilan C (2014) Evaluation of apoptotic molecular pathways for smooth muscle cells isolated from thoracic aortic aneurysms in response to oxidized sterols. Mol Biol Rep 41:7875–7884

    Article  CAS  Google Scholar 

  7. Corsinovi L, Biasi F, Poli G, Leonarduzzi G, Isaia G (2011) Dietary lipids and their oxidized products in Alzheimer’s disease. Mol Nutr Food Res 55:S161–S172

    Article  CAS  Google Scholar 

  8. Chalubinski M, Wojdan K, Gorzelak P, Borowiec M, Broncel M (2014) The effect of oxidized cholesterol on barrier functions and IL-10 mRNA expression in human intestinal epithelium co-cultured with dendritic cells in the transwell system. Food Chem Toxicol 69:289–293

    Article  CAS  Google Scholar 

  9. Zardetto S, Barbanti D, Dalla Rosa M (2014) Formation of cholesterol oxidation products (COPs) and loss of cholesterol in fresh egg pasta as a function of thermal treatment processing. Food Res Int 62:177–182

    Article  CAS  Google Scholar 

  10. Boselli E, Caboni MF, Frega N, Lercker G (2004) Cholesterol oxidation in pasta produced with eggs of different origin. Eur Food Res Technol 218:410–414

    Article  CAS  Google Scholar 

  11. Verardo V, Pasini F, Iafelice G, Messia MC, Marconi E, Caboni MF (2010) Influence of storage conditions on cholesterol oxidation in dried egg pasta. J Agric Food Chem 58:3586–3590

    Article  CAS  Google Scholar 

  12. Friedman M (1996) Food browning and its prevention—an overview. J Agric Food Chem 44:631–653

    Article  CAS  Google Scholar 

  13. Erbersdobler HF, Dehn B, Nangpal A, Reuter H (1987) Determination of furosine in heated milk as a measure of heat intensity during processing. J Dairy Res 54:147–152

    Article  CAS  Google Scholar 

  14. Hidalgo A, Rossi M, Pompei C (1995) Furosine as a freshness parameter of shell eggs. J Agric Food Chem 43:1673–1677

    Article  CAS  Google Scholar 

  15. Caboni MF, Boselli E, Messia MC, Velazco V, Fratianni A, Panfili G, Marconi E (2005) Effect of processing and storage on the chemical quality markers of spray-dried whole egg. Food Chem 92:293–303

    Article  CAS  Google Scholar 

  16. Ugarčić-Hardi Ž, Jukić M, Komlenić DK, Sabo M, Hardi J (2007) Quality parameters of noodles made with various supplements. Czech J Food Sci 25:151–157

    Google Scholar 

  17. Zunin P, Evangelisti F, Calcagno C, Tiscornia E (1996) Cholesterol oxidation in dried egg pasta: detecting 7-ketocholesterol content. Cereal Chem 73:691–694

    CAS  Google Scholar 

  18. Boselli E, Velazco V, Caboni MF, Lercker G (2001) Pressurized liquid extraction of lipids for the determination ofoxysterols in egg containing food. J Chromatogr A 917:239–244

    Article  CAS  Google Scholar 

  19. Shantha NC, Decker EA (1994) Rapid, sensitive, iron-based spectophotometric methods for determination of peroxide values of food lipids. J AOAC Int 77:421–424

    CAS  Google Scholar 

  20. Sander BD, Addis PB, Park SW, Smith DE (1989) Quantification of cholesterol oxidation products in a variety of foods. J Food Prot 52:109–114

    Article  Google Scholar 

  21. Rose-Sallin C, Hugget AC, Bosset JO, Tabacchi R, Fay LB (1995) Quantification of cholesterol oxidation products in milk powders using [2H7] cholesterol to monitor cholesterol autoxidation artefacts. J Agric Food Chem 43:935–941

    Article  CAS  Google Scholar 

  22. Sweeley CC, Bentley R, Makita M, Wells WW (1963) Gas–liquid chromatography of trimethylsilyl derivatives of sugars and related substances. J Am Oil Chem Soc 85:2497–2507

    Article  CAS  Google Scholar 

  23. Gómez-Caravaca AM, Verardo V, Caboni MF (2010) Chromatographic techniques for the determination of alkyl-phenols, tocopherols and other minor polar compounds in raw and roasted cold pressed cashew nut oils. J Chromatogr A 1217:7411–7417

    Article  Google Scholar 

  24. Ugarčić-Hardi Ž, Perić L, Strelec I, Koceva D (1999) Comparison of colorimetric and spectrophotometric methods for colour determination in pasta. Eur Food Res Technol 208:383–387

    Google Scholar 

  25. Resmini P, Pellegrino L, Battelli G (1990) Accurate quantification of furosine in milk and dairy products by a direct HPLC method. Ital J Food Sci 3:173–183

    Google Scholar 

  26. Mariotti F, Tomé D, Mirand PP (2008) Converting nitrogen into protein—beyond 6.25 and Jones’ factors. Crit Rev Food Sci Nutr 48:177–184

    Article  CAS  Google Scholar 

  27. Guardiola F, Codony R, Rafecas M, Grau A, Jordan A, Boatella J (1997) Oxysterol formation in spray-dried egg processed and stored under various conditions: prevention and relationship with other quality parameters. J Agric Food Chem 45:2229–2243

    Article  CAS  Google Scholar 

  28. Acquistucci R (2000) Influence of Maillard reaction on protein modification and colour development in pasta. Comparison of different drying conditions. Lebensm Wiss Technol 33:48–52

    Article  CAS  Google Scholar 

  29. Garcia-Baños JL, Corzo N, Sanz ML, Olano A (2004) Maltulose and furosine as indicators of quality of pasta products. Food Chem 88:35–38

    Article  Google Scholar 

  30. De Noni I, Pagani MA (2010) Cooking properties and heat damage of dried pasta as influenced by raw material characteristics and processing conditions. Crit Rev Food Sci Nutr 50:465–472

    Article  Google Scholar 

  31. Rodriguez-Estrada MT, Garcia-Llatas G, Lagarda MJ (2014) 7-Ketocholesterol as marker of cholesterol oxidation in model and food systems: when and how. Biochem Biophys Res Commun 446:792–797

    Article  CAS  Google Scholar 

  32. Cardenia V, Olivero G, Rodriguez-Estrada MT (2015) Thermal oxidation of cholesterol: preliminary evaluation of 2-methyl-6-heptanone and 3-methylbutanal as volatile oxidation markers. Steroids 99:161–171

    Article  CAS  Google Scholar 

  33. Hur SJ, Park GB, Joo ST (2007) Formation of cholesterol oxidation products (COPs) in animal products. Food Control 18:939–947

    Article  CAS  Google Scholar 

  34. Lercker G, Rodriguez-Estrada MT (2002) Cholesterol Oxidation Mechanisms. In: Guardiola F, Dutta PC, Codony R, Savage GP (eds) Cholesterol and phytosterol oxidation products: analysis, occurrence, and biological effects (chapter 1). AOCS Press, Champaign

    Google Scholar 

  35. Galobart J, Guardiola F, Barroeta AC, López-Ferrer S, Baucells MD (2002) Influence of dietary supplementation with α-tocopheryl acetate and canthaxanthin on cholesterol oxidation in ω3 and ω6 fatty acid-enriched spray-dried eggs. J Food Sci 67:2460–2466

    Article  CAS  Google Scholar 

  36. Ren Y, Perez TI, Zuidhof MJ, Renema RA, Wu J (2013) Oxidative stability of omega-3 polyunsaturated fatty acids enriched eggs. J Agric Food Chem 61:11595–11602

    Article  CAS  Google Scholar 

Download references

Acknowledgments

The author Vito Verardo thanks the Spanish Ministry of Economy and Competitiveness (MINECO) for “Juan de la Cierva” postdoctoral contract.

Author information

Authors and Affiliations

  1. Department of Chemistry and Physics (Analytical Chemistry Area) and Research Centre for Agricultural and Food Biotechnology (BITAL), Agrifood Campus of International Excellence, ceiA3, University of Almería, Carretera de Sacramento s/n, 04120, Almería, Spain

    Vito Verardo

  2. Inter-Departmental Centre for Agri-Food Industrial Research (CIRI Agroalimentare), University of Bologna, Piazza Goidanich 60, 47521, Cesena, FC, Italy

    Ylenia Riciputi & Maria Fiorenza Caboni

  3. Dipartimento Agricoltura, Ambiente e Alimenti (DiAAA), Università degli Studi del Molise, Via De Sanctis s/n, 86100, Campobasso, CB, Italy

    Maria Cristina Messia & Emanuele Marconi

  4. Università Campus Bio-Medico di Roma, Via Álvaro del Portillo 21, 00128, Rome, Italy

    Emanuele Marconi

  5. Department of Agro-Food Sciences and Technologies, Alma Mater Studiorum – University of Bologna, Piazza Goidanich 60, 47521, Cesena, FC, Italy

    Maria Fiorenza Caboni

Authors
  1. Vito Verardo
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Ylenia Riciputi
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Maria Cristina Messia
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Emanuele Marconi
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Maria Fiorenza Caboni
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Vito Verardo.

Ethics declarations

Conflict of interest

The authors declare that they have no conflicts of interest.

Compliance with ethics requirements

This article does not contain any studies with human or animal subjects.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Verardo, V., Riciputi, Y., Messia, M.C. et al. Influence of drying temperatures on the quality of pasta formulated with different egg products. Eur Food Res Technol 243, 817–825 (2017). https://doi.org/10.1007/s00217-016-2795-9

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-016-2795-9

Keywords

Search

Navigation