Application of egg white hydrolysate (EWH) to improve frothing functionality of pasteurized liquid egg in large quantity production

Huang, Ping‐Hsiu; Hazeena, Sulfath Hakkim; Qiu, Yu; Ciou, Jhih-Ying; Hsieh, Chang‐Wei; Shih, Ming‐Kuei; Chen, Min-Hung; Hou, Chih‐Yao

doi:10.1016/j.heliyon.2022.e12697

Cited by 7 publications

(4 citation statements)

References 33 publications

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“…The increased FA and foam volume of the proteins after the HIU treatment may be related to the surface hydrophobicity of the proteins (Yang et al., 2018). Another reason may be that the small thermally damaged molecules (free amino acids and peptides) filled the bridges of the impaired proteins, which improved stability (Huang et al., 2023). Hence, appropriate surfactants may be considered for future processing with HIU egg yolk to enhance the FS and FA.…”

Section: Resultsmentioning

confidence: 99%

“…Foam properties depend on the ability of the protein to rapidly change conformation and form a viscoelastic film through intermolecular interactions at the air-water interface (Huang et al, 2023;Yang et al, 2018). HIU treatments commonly affect the secondary and tertiary structures and functional properties of protein suspensions, such as gelling, FA, and FS (Nascimento et al, 2023).…”

Section: Fs and Fa Of Emulsions With Hiu-treated Diluted Liquid Egg Yolkmentioning

confidence: 99%

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The effects of high‐intensity ultrasonic treatment on emulsification, rheological properties, and flow behavior of liquid egg yolk

Yoshimasa,

Akihiro,

et al. 2024

Food Frontiers

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High‐intensity ultrasonic (HIU) treatment has been used to improve and modify the functional properties of food. HIU potentially inactivates microorganisms in food and modifies the physicochemical properties via the cavitation effect. This study evaluated the combination of different HIU power intensities, temperatures, and times for their effects on diluted liquid egg yolks’ physicochemical properties and rheological and flow behavior. The results showed that Salmonella enteritidis and Escherichia coli in the diluted liquid egg yolks were significantly destroyed as HIU power was increased, and complete destroyed conditions were achieved at 210 W, 60°C for 6 or 9 min. Moreover, the emulsifying activity index of the diluted liquid egg yolks increased significantly at 45 and 60°C under the 75 W HIU treatment, whereas the maximum emulsifying stability index was obtained at 30°C, 210 W for 9 min. Yolk viscosity was positively correlated with HIU power intensity and temperature; the same trend was observed for flow behavior and shear stress. The fluid dynamics of the storage modulus (G′) for the 150 and 210 W HIU treatments increased significantly following the increase in temperature to 45 and 60°C, and G′ > loss modulus (G″). However, free hydrogen sulfide group content also increased significantly after the HIU treatment. Thus, this study revealed that the HIU treatment effectively destroyed the bacteria population in the diluted liquid egg yolk while maintaining or improving the emulsification properties. Moreover, the diluted liquid egg yolk flow parameters apply to egg yolk product manufacturing processes.

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Section: Resultsmentioning

confidence: 99%

Section: Fs and Fa Of Emulsions With Hiu-treated Diluted Liquid Egg Yolkmentioning

confidence: 99%

The effects of high‐intensity ultrasonic treatment on emulsification, rheological properties, and flow behavior of liquid egg yolk

Yoshimasa,

Akihiro,

et al. 2024

Food Frontiers

View full text Add to dashboard Cite

show abstract

“…For instance, López-Martínez et al (2021) proposed that a novel ice-cream was obtained using EWPPs, which can be used as a healthy alternative to commercial dairy ice-cream [ 156 ]. EWPPs also increase the foaming and stability of sterilized liquid eggs and enhance their utilization in the bakery food industry [ 157 ]. Beyond that, HEPs with antioxidant activity also have development potential as substitutes for synthesizing antioxidants and multifunctional raw materials for producing healthcare products, including functional foods, cosmetics, and drugs.…”

Section: Potential Applications Of Peptidesmentioning

confidence: 99%

Preparation, Biological Activities, and Potential Applications of Hen Egg-Derived Peptides: A Review

Song,

Chen,

Liu

et al. 2024

Foods

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Food-derived peptides have been extensively studied for their benefits in humans. Hen eggs, characterized by high protein and digestibility, are an excellent source of food-derived bioactive peptides. This review summarizes the preparation methods, purification, and identification of hen egg-derived peptides (HEPs). The preparation methods mainly include enzymatic hydrolysis, microbial fermentation, and chemical synthesis. Genetic engineering is an emerging trend of HEP preparation. Then, we summarize the biological activities of HEPs, such as antioxidant activities, enzyme inhibitory activity, and antibacterial activity, of which the enzyme inhibitory activity is comprehensively summarized for the first time. The structure–activity relationship and underlying mechanism of the HEPs are further elucidated. Finally, the applications, future challenges, and opportunities of HEPs were mainly discussed in the food and non-food sectors. We focus on the potential applications of HEPs in intestinal health and assembly delivery and provide a reference for the further utilization and commercial development of HEPs.

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“…Sensory evaluation was performed with modification according to the descriptions of Huang et al [23]. The sample was obtained by mixing umami-rich seasoning powder (run 14) and a certain proportion of commercially available seaweed chips, kombu powder, and other flavoring ingredients before comparison with the sensory evaluation of commercially available homogeneous products.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Circular Economy and Sustainable Recovery of Taiwanese Tilapia (Oreochromis mossambicus) Byproduct—The Large-Scale Production of Umami-Rich Seasoning Material Application

Lin¹,

Huang

Ciou

et al. 2023

Foods

Self Cite

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In this study, umami-rich seasoning powder was produced from the offcuts of Taiwanese tilapia (Oreochromis mossambicus) by cooking concentration and spray drying of granules while yielding an abundance of glutamic acid (0.23 mg/100 g), glycine (0.10 mg/100 g), aspartic acid (0.11 mg/100 g), lysine (0.10 mg/100 g), and 11 other aminic acids. It exhibited water content (3.81%), water activity (0.3), powder yields (68.83%), and a good water solubility index (99.89%), while the particle microstructure was a spherical powder. Additionally, it received the highest overall preference score (7.53) in the consumer-type sensory evaluation compared to commercially available seasonings. This study proves that offcuts may be part of the human diet after proper processing and can be widely used to flavor savory food. The producers involved could increase their economic returns while meeting the environmental challenges. The practical contribution could create incremental value for products to critical stakeholders at each point in the tilapia supply chain with an operational guide for transitioning from inefficient to innovative circular practices.

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Application of egg white hydrolysate (EWH) to improve frothing functionality of pasteurized liquid egg in large quantity production

Cited by 7 publications

References 33 publications

The effects of high‐intensity ultrasonic treatment on emulsification, rheological properties, and flow behavior of liquid egg yolk

The effects of high‐intensity ultrasonic treatment on emulsification, rheological properties, and flow behavior of liquid egg yolk

Preparation, Biological Activities, and Potential Applications of Hen Egg-Derived Peptides: A Review

Circular Economy and Sustainable Recovery of Taiwanese Tilapia (Oreochromis mossambicus) Byproduct—The Large-Scale Production of Umami-Rich Seasoning Material Application

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