Manothermosonication - A potential alternative to thermal pasteurisation of liquid whole egg: Comparison of physico-chemical attributes

Enrique Beitia; Grigorios Mavros; Xiaoai Guo; Dana Middendorf; Andreas Juadjur; Volker Heinz; Vasilis Valdramidis; Kemal Aganovic

doi:10.1016/j.foodchem.2024.141102

Manothermosonication - A potential alternative to thermal pasteurisation of liquid whole egg: Comparison of physico-chemical attributes

Food Chem. 2025 Jan 15;463(Pt 1):141102. doi: 10.1016/j.foodchem.2024.141102. Epub 2024 Sep 2.

Authors

Enrique Beitia¹, Grigorios Mavros², Xiaoai Guo³, Dana Middendorf⁴, Andreas Juadjur⁵, Volker Heinz⁶, Vasilis Valdramidis⁷, Kemal Aganovic⁸

Affiliations

¹ German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Str. 7, 49610 Quakenbrück, Germany; Department of Chemistry, National and Kapodistrian University of Athens, 15771 Athens, Greece. Electronic address: [email protected].
² Department of Chemistry, National and Kapodistrian University of Athens, 15771 Athens, Greece. Electronic address: [email protected].
³ German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Str. 7, 49610 Quakenbrück, Germany. Electronic address: [email protected].
⁴ German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Str. 7, 49610 Quakenbrück, Germany. Electronic address: [email protected].
⁵ German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Str. 7, 49610 Quakenbrück, Germany. Electronic address: [email protected].
⁶ German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Str. 7, 49610 Quakenbrück, Germany. Electronic address: [email protected].
⁷ Department of Chemistry, National and Kapodistrian University of Athens, 15771 Athens, Greece. Electronic address: [email protected].
⁸ German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Str. 7, 49610 Quakenbrück, Germany; Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173 Hannover, Germany. Electronic address: [email protected].

PMID: 39278147
DOI: 10.1016/j.foodchem.2024.141102

Abstract

Liquid egg products are typically exposed to a defined thermal load to achieve the required safety level, under which their functional properties can be adversely affected. In this study, manothermosonication (MTS) (132 μm, 300 kPa) was investigated as alternative preservation for liquid whole egg (LWE) compared to thermal pasteurisation (60 °C, 3.5 min), assessing results against untreated (fresh) LWE in terms of selected physico-chemical properties. Results showed that MTS resulted in improved LWE foaming properties, increasing foam capacity by a 3.2-fold factor compared to thermal treatment. Emulsion stability was also enhanced after MTS, exhibiting smaller droplet size, and a higher elasticity of gels was obtained. Regarding the protein properties, favourable protein changes (protein unfolding) were identified for MTS through direct (asymmetric flow field flow fractionation) and indirect (surface hydrophobicity and sulfhydryl group content) measurements. In addition, an increase in protein solubility of 11.4 % was observed in MTS compared to thermal treatment.

Keywords: Food quality; Functional properties; Liquid whole egg; Manothermosonication; Protein unfolding.

Publication types

Comparative Study

MeSH terms

Animals
Chickens*
Eggs* / analysis
Food Handling
Food Preservation / methods
Hot Temperature*
Hydrophobic and Hydrophilic Interactions*
Pasteurization*
Solubility