Naslov
The Use of Novel Technologies in Egg Processing

Autori
Agregán, Rubén ; Munekata, Paulo E. S. ; Putnik, Predrag ; Pateiro, Mirian ; Bursać Kovačević, Danijela ; Zavadlav, Sandra ; Lorenzo, José M.

Izvornik
Food Reviews International (8755-9129) (2021), 39; 1-21

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

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

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

Napomena
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.

POVEZANOST RADA