Effects of storage time and temperature on lipid oxidation of egg powders enriched with natural antioxidants

- Egg powder was enriched successfully with tocopherol, catechin, lycopene or buthylated hydroxyanisole.
- Lycopene and buthylated hydroxyanisole increased the apparent total phenolic compounds in enriched egg powders.
- Catechin was most effective in reducing oxidation during the storage time.
- Potential interaction between proteins and polyphenols was observed.

The lipid fraction of egg powder may be affected by storage conditions due to the development of oxidative rancidity caused by polyunsaturated fatty acids. This study evaluated egg powders enriched with antioxidants [tocopherol, catechin, lycopene, and butylated hydroxyanisole (BHA)] for conjugated dienes (during a 90-day period) and for malonaldehydes (during a 210-day period) at 25 ± 2 and 4 ± 1 °C. The presence of lycopene and BHA increases the total phenolic compounds in the enriched egg powders, and BHA exhibits the most antioxidant activity, as quantified by an ABTS assay. Egg powders enriched with antioxidants do not show any reduction in conjugate diene production compared to controls, and no effect of storage temperature is observed; however, in the production of malonaldehyde, greater stability is observed at 4 °C, and catechin is more effective in reducing oxidation during storage. The results show that natural antioxidants can be used in egg powder instead of synthetic compounds to reduce malonaldehyde production during storage.