Effect of anacardic acid on oxidative and color stability of spray dried egg yolk

- This paper is the first about the application of anacardic acid in a food.
- The anacardic acid is potential natural antioxidant for addition to spray dried yolk.
- The anacardic acid favoring the color of the spray dried yolks.

The effect of anacardic acid on lipid stability and coloration of spray dried yolks was evaluated. The yolks were added to antioxidants, according to the treatments: no added antioxidant, with 100 mg/kg butylated hydroxytoluene and with 50, 100, 150 and 200 mg/kg anacardic acid. The yolks was dehydrated according to the following conditions: inlet temperature of drying air (130 °C), feed flow rate of yolk (0.5 L/h) flow of hot air (3,5 m3/min) and pressurized air flow (30 L/min). After drying, yolks were stored for 180 days, and the analysis of lipid oxidation and color performed each 45 days. In regression analysis to assess anacardic acid-dose effect, there was a linear decrease in lipid oxidation in all storage periods with the increased acid dose. According to the means test, at 0, 90, 135 and 180 days, the concentrations of 150 and 200 mg/kg anacardic acid were more effective in retarding the lipid oxidation. The anacardic acid inclusion provided higher yellowness in the yolks, which decreased linearly with storage. Thus, the dose of 150 mg/kg anacardic acid had the best results among treatments studied to prevent the damage of lipid oxidation in the yolk, favoring the coloring.