engleski

The Use of Novel Technologies in Egg Processing

The impact of thermal processing on the fresh-like characteristics of foods is well-known. Eggs have unique fresh-like characteristics, functional properties, nutritional value, and sensory quality that can be modified by thermal processing. This complex scenario has led to the study and optimization of technologies that do not use high temperatures to enhance egg shelf life and preserve fresh-like characteristics. Technologies such as high hydrostatic pressure (HHP), pulsed electric fields (PEF), ultrasound (US), pulsed light (PL), cold plasma (CP) and ozonation, have been investigated for egg treatment, and findings were summarized in this paper. These novel treatments improve food safety, shelf life, and have minimal impact on the functional properties of fresh eggs and egg products. The immunoreactivity of egg allergens is reduced and the bioactivity of egg component is favored (in selected conditions) by non-thermal technologies. However, additional studies are necessary to clarify the effect of these technologies on the sensory properties of treated products, evaluate different combinations of hurdles to ensure safety, improve the knowledge about the effect in egg allergens and bioactive compounds, and also explore the processing of healthier and functional eggs and egg products.

Egg processing ; quality ; non-thermal technology ; Salmonella ; functional properties

The impact of thermal processing on the fresh-like characteristics of foods is well-known. Eggs have unique fresh-like characteristics, functional properties, nutritional value, and sensory quality that can be modified by thermal processing. This complex scenario has led to the study and optimization of technologies that do not use high temperatures to enhance egg shelf life and preserve fresh-like characteristics. Technologies such as high hydrostatic pressure (HHP), pulsed electric fields (PEF), ultrasound (US), pulsed light (PL), cold plasma (CP) and ozonation, have been investigated for egg treatment, and findings were summarized in this paper. These novel treatments improve food safety, shelf life, and have minimal impact on the functional properties of fresh eggs and egg products. The immunoreactivity of egg allergens is reduced and the bioactivity of egg component is favored (in selected conditions) by non-thermal technologies. However, additional studies are necessary to clarify the effect of these technologies on the sensory properties of treated products, evaluate different combinations of hurdles to ensure safety, improve t