Influence of water activity and dry-heating time on egg white powders quality

Pérez-Reyes, Marco E.; Tang, Juming; Barbosa‐Cánovas, Gustavo V.; Zhu, Mei‐Jun

doi:10.1016/j.lwt.2020.110717

Cited by 8 publications

(5 citation statements)

References 43 publications

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“…As expected, Table 1 shows that EWP had the lowest TCC value (2.75 g/100 g) among the powders, similar to the results of Pérez-Reyes, Tang, Barbosa-Cánovas, and Zhu [ 27 ]. In contrast, YSP exhibited the highest TCC value (52.37 g/100 g), followed by the CHP (46.91 g/100 g), indicating a statistically significant difference between the legumes ( p < 0.05).…”

Section: Resultssupporting

confidence: 85%

“…In contrast to the FC results, the FS values declined consistently as the foam was created. Foam with YSP was the most stable at all times (from 10 to 120 min) because YSP and CHP, isolated from legumes, had higher carbohydrate contents than EWP [ 27 ]. Moreover, TCC can stabilize foams by modifying the viscosity of the aqueous continuous phase, increasing the film thickness, and limiting the movement of bubbles [ 55 ].…”

Section: Resultsmentioning

confidence: 99%

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Evaluation of the Physicochemical and Functional Properties of Aquasoya (Glycine max Merr.) Powder for Vegan Muffin Preparation

Kim

Shin

2022

Foods

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Recent concerns on health and sustainability have prompted the use of legumes as a source of plant-based proteins, resulting in the application of their cooking water as a substitute for egg whites. In this study, the cooking water of yellow soybeans was powdered, and, subsequently, the nutritional and functional characteristics of powders from yellow soybeans (YSP), chickpeas (CHP), and egg whites (EWP) were compared. The main components of these powders (total polyphenol, total carbohydrate, and protein), along with their hydration properties (hygroscopicity, water solubility index, and water/oil holding capacities), and emulsifying and foaming properties, were identified. The muffins prepared with YSP, CHP, and EWP were analyzed to determine their basic characteristics, such as volume, baking loss, and sensory attributes. The results of the powder analyses indicated that YSP was significantly superior to CHP and EWP, particularly in terms of holding capacities, and emulsion and foam stabilities. The sensory evaluation results showed that there was no statistically significant difference in overall acceptance among the muffin samples. Therefore, YSP can be used as an alternative to CHP or EWP, and applied as a novel ingredient in various vegan products.

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Section: Resultssupporting

confidence: 85%

Section: Resultsmentioning

confidence: 99%

Evaluation of the Physicochemical and Functional Properties of Aquasoya (Glycine max Merr.) Powder for Vegan Muffin Preparation

Kim

Shin

2022

Foods

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“…The moisture content of fresh pear fruit was 92.61%, and the moisture contents of the FD, VMD‐FD, and FD‐VMD samples were 4.93%, 4.17%, and 3.57%, respectively. The a w of the fresh samples was 0.997, and the a w of the dried pear fruit crisp was lower than 0.25, which was lower than the conditions for the growth and reproduction of spoilage microorganisms (Pérez‐Reyes et al., 2021; Steinbrunner et al., 2019). The drying times for different drying methods are shown in Table 1.…”

Section: Resultsmentioning

confidence: 87%

“…Drying is mainly done through physical treatment, which removes water from the interior of the raw material and inhibits the growth and reproduction of microorganisms by reducing the water activity ( a w ), thus prolonging the storage time of the product (Ciurzyńska et al., 2022). Usually, there is no growth of bacterial pathogens at a w below 0.6; foods with such low a w are usually considered safe (Pérez‐Reyes et al., 2021). As consumers pay more attention to health and convenience, there is a great demand for natural and healthy snack products rich in fiber and vitamins (Peng et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

Effects of vacuum microwave combined with freeze‐drying on the physicochemical properties, phenolic compounds, and antioxidant capacity of pear fruit slices

Zhang

Zheng

Yan

et al. 2023

Journal of Food Science

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The effects of freeze-drying (FD), vacuum microwave drying after freeze-drying (FD-VMD), and freeze-drying after vacuum microwave drying (VMD-FD) on the physicochemical properties, phenolic compounds, and antioxidant capacity of pear fruit slices were investigated. The results showed that FD samples had the highest crispness value (116.30 N⋅sec) and the lowest volume shrinkage ratio value (5.48%). Compared to FD, the VMD-FD and FD-VMD methods could save drying time without affecting the color of dried samples. FD-VMD samples had the lowest rehydration capacity and maintained a homogeneous porous structure, while the VMD-FD samples had obvious collapse. Compared to VMD-FD samples, FD-VMD samples had higher contents of ascorbic acid (20.91 mg/100 g), total phenolic (7.62 mg/g), total anthocyanin (0.21 mg/g), and gallic acid (1.21 µg/g). Moreover, FD-VMD samples showed the highest antioxidant capacity as evaluated by the 2,2-diphenyl-1-(2,4,6-trinitrophenyl) hydrazyl scavenging activity, 2,2ʹ-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) scavenging capacity, and H 2 O 2 content. Compared with FD and VMD-FD, FD-VMD was most effective in maintaining better quality and shortening drying time of pear fruit slices. These findings suggested that FD-VMD might be a promising drying technique in the fruits and vegetable processing industries.

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“…The excessive thermal treatment for inactivating microorganisms contained in the powder compromises its intrinsic organoleptic and physical properties [ 7 ]. Therefore, the optimal condition for the thermal treatment process should be determined to prevent quality deterioration in the powder products [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

Development of Vacuum-Steam Combination Heating System for Pasteurization of Sprout Barley Powder

Hwang

Joe

et al. 2022

Foods

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The processing of sprout vegetables in powder form has been known to extend the shelf-life by retaining nutritional values; however, sprout powder products were exposed to a variety of contaminants, such as microbial contaminants, during processing and storage. Therefore, the proper treatment for removing the contaminants in the powder was required without compromising their quality properties. This study was conducted (1) to determine a suitable pasteurization method for sprout barley powder, and (2) to investigate the effect of vacuum-steam heating combination treatment on the quality change and the lethality of microorganisms in sprout barley powder. The heating pattern of sprout barley powder was elucidated with a vacuum-thermal combination system consisting of a vacuum chamber, overhead stirrer, far-infrared heater, and PID (Proportional-Integral-Differential) controller. In addition, the mixing patterns of sprout barley powder, depending on the types of stirring blades, were evaluated by discrete element modeling using EDEM™ software. The vacuum-steam combination heating system was fabricated using the investigated pre-design factors. The quality change in sprout barely powder was evaluated by measuring the microbial inactivation, CIE values (L*, a*, b*, ΔE), and water activity (aw). During the pasteurization process, steam could be directly injected into the chamber at regular intervals for two hours to transfer moisture and heat to the powder. By combining steam and vacuum conditions, the population of E. coli O157:H7 in the powder was reduced by 4.33 log CFU/g, eliminating all E. coli O157:H7 in the powder. In addition, the water activity (aw) of the powder was significantly decreased in a vacuum pressure environment without the quality deterioration.

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Influence of water activity and dry-heating time on egg white powders quality

Cited by 8 publications

References 43 publications

Evaluation of the Physicochemical and Functional Properties of Aquasoya (Glycine max Merr.) Powder for Vegan Muffin Preparation

Evaluation of the Physicochemical and Functional Properties of Aquasoya (Glycine max Merr.) Powder for Vegan Muffin Preparation

Effects of vacuum microwave combined with freeze‐drying on the physicochemical properties, phenolic compounds, and antioxidant capacity of pear fruit slices

Development of Vacuum-Steam Combination Heating System for Pasteurization of Sprout Barley Powder

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