title: Validation of Folate-Enriched Eggs as a Functional Food for Improving Folate Intake in Consumers.
abstract: Functional foods enriched with folate may be beneficial as a means of optimizing folate status in consumers. We recently developed novel eggs enriched with folate through folic acid supplementation of the hen's feed, but their potential to influence consumer folate status is unknown because the natural folate forms incorporated into the eggs may not necessarily be retained during storage and cooking. This study aimed to determine the stability of natural folates in folate-enriched eggs under typical conditions of storage and cooking. Total folate was determined by microbiological assay following tri-enzyme treatment in folate-enriched eggs and un-enriched (barn and free-range) on the day they were laid, after storage (up to 27 days) and after using four typical cooking methods (boiling, poaching, frying, scrambling) for different durations. On the day of laying, the folate content of enriched eggs was found to be significantly higher than that of un-enriched barn or free-range eggs (mean ± SD; 123.2 ± 12.4 vs. 41.2 ± 2.8 vs. 65.6 ± 18.5 µg/100 g;p< 0.001). Storage at refrigerator and room temperature for periods up to the Best Before date resulted in no significant losses to the folate content of folate-enriched eggs. Furthermore, folate in enriched eggs remained stable when cooked by four typical methods for periods up to the maximum cooking time (e.g., 135 ± 22.5, 133.9 ± 23.0 and 132.5 ± 35.1;p= 0.73, for raw, scrambled for 50 s and scrambled for 2 min, respectively). Thus, natural folates in folate-enriched eggs remain highly stable with little or no losses following storage and cooking. These findings are important because they demonstrate the feasibility of introducing folate-enriched eggs into the diet of consumers as functional foods with enriched folate content. Further studies will confirm their effectiveness in optimizing the biomarker folate status of consumers.
authors.affiliation: Northern Ireland Centre for Food and Health, School of Biomedical Sciences, University of Ulster, Cromore Road, Coleraine BT52 1SA, UK. leslie.altic@ntlworld.com.
authors.forename: Leslie
authors.initials: L
authors.lastname: Altic
authors.affiliation: Northern Ireland Centre for Food and Health, School of Biomedical Sciences, University of Ulster, Cromore Road, Coleraine BT52 1SA, UK. h.mcnulty@ulster.ac.uk.
authors.forename: Helene
authors.initials: H
authors.lastname: McNulty
authors.affiliation: Northern Ireland Centre for Food and Health, School of Biomedical Sciences, University of Ulster, Cromore Road, Coleraine BT52 1SA, UK. l.hoey@ulster.ac.uk.
authors.forename: Leane
authors.initials: L
authors.lastname: Hoey
authors.affiliation: Northern Ireland Centre for Food and Health, School of Biomedical Sciences, University of Ulster, Cromore Road, Coleraine BT52 1SA, UK. l.mcanena@ulster.ac.uk.
authors.forename: Liadhan
authors.initials: L
authors.lastname: McAnena
authors.affiliation: Northern Ireland Centre for Food and Health, School of Biomedical Sciences, University of Ulster, Cromore Road, Coleraine BT52 1SA, UK. k.pentieva@ulster.ac.uk.
authors.forename: Kristina
authors.initials: K
authors.lastname: Pentieva
mesh_terms: D000818:Animals; D002645:Chickens; D003296:Cooking; D019587:Dietary Supplements; D004531:Eggs / Q000032:analysis*; D005492:Folic Acid / Q000008:administration & dosage* / Q000737:chemistry; D061353:Food Storage; D005527:Food, Fortified; D055951:Functional Food; D006801:Humans; D009751:Nutritional Requirements; D013997:Time Factors; D014815:Vitamins
chemical_list: D014815:Vitamins; D005492:Folic Acid
keywords: folate stability; folate-enriched eggs; food folate analysis; functional foods; novel foods