Carotenoids, tocols and retinols evolution during egg pasta - making processes

► Tocols, carotenoids and retinols are bioactive compounds of health benefits present in egg pastas. ► The kneading step of egg pasta making causes degradation of tocols and carotenoids. ► The other steps do not induce significant changes. ► Cis retinols increase together with the decrease of all trans retinol during the production process. ► The 13-cis/trans ratio, namely degree of isomerisation, increases in final pastas.