Positive Health Online

Abstract

PAINSI and COLLEAGUES, 1 Department of Dermatology and Venerology, State Hospital Klagenfurt, Klagenfurt, Austria; 2 Department of Dermatology and Venerology, Medical University of Graz, Graz, Austria; 3 Department of Process Sciences, Berlin University of Technology, Berlin, Germany; 4 Department of Dermatology, Allergology and Venerology, Charité - Universitätsmedizin Berlin, Berlin, Germany; 5 Department of Food Biotechnology and Food Process Engineering, Berlin University of Technology, Berlin, Germany; 6 Institute for Medical Informatics, Statistics and Documentation, Medical University of Graz, Graz, Austria; 7 Department of Dermatology and Venerology, State Hospital Klagenfurt, Klagenfurt, Austria, bernhard.lange-asschenfeldt@charite.de ; 8 Department of Dermatology, Allergology and Venerology, Charité - Universitätsmedizin Berlin, Berlin, Germany, bernhard.lange-asschenfeldt@charite.de studied the influence of storage and preservation techniques on egg-derived carotenoids.

Background

Antioxidants like carotenoids play a major role in the prevention of the destructive influence of free radicals in our skin. Carotenoids, as well as all other antioxidants, are substantial substances which must be supplied by nutrition.

Methodology

Resonance Raman spectroscopy (RRS) allows measurement of the carotenoid content of eggs, representing a rich carotenoid source in our nutrition. A previous study showed that eggs from organic production contain higher carotenoid levels in contrast to eggs from conventionally housed chicken. The uptake of these organically produced eggs led to an increased antioxidant concentration in the skin. In this study, the effects of different storage modalities, conservation techniques, and the effects of food processing on the carotenoid levels in eggs were investigated with RRS.

Results

Common storage modalities and preservation techniques showed only a limited influence on egg-derived carotenoid concentrations. However, a colder environment (at least for shell eggs) and high-pressure preservation had the best preservative influence on the carotenoid content. Surprisingly, food processing such as boiling increased the carotenoid concentration in eggs, whilst broiling destroyed the carotenoids almost completely.

Conclusion

In conclusion, Resonance Raman spectroscopy (RRS) is suitable for monitoring egg-derived carotenoid levels, and carotenoid levels in eggs are generally stable under common storage and preservation modalities. Boiling in contrast to broiling of eggs might be superior in terms of carotenoid preservation within food processing.

References

Clemens Painsi  1   2 , Karoline Hesterberg  3 , Jürgen Lademann  4 , Dietrich Knorr  5 , Alexa Patzelt  4 , Staffan Vandersee  4 , Martina C Meinke  4 , Heike Richter  4 , Adrienne Bob  4 , Fanny Knorr  4 , Franz Quehenberger  6 , Bernhard Lange-Asschenfeldt  7   8.

Influence of Storage and Preservation Techniques on Egg-Derived Carotenoids: A Substantial Source for Cutaneous Antioxidants. Skin Pharmacol Physiol; 32(2):65-71. 2019. doi: 10.1159/000493147. Epub Jan 4 2019 .