Application of technologies to improve functional characteristics of the egg white powder: A review
DOI:
https://doi.org/10.33448/rsd-v10i7.16787Keywords:
Egg white powder; Dry thermal treatment.Abstract
Dehydrated egg white is a product widely used in several applications, mainly in confectionery and bakery, however, when going through industrial processes it ends up losing some of its characteristics and functionalities. For that not to happen, research has been carried out looking for methods of dry thermal treatment that improve its characteristics and may also offer even greater microbiological safety. Thus, the objective of this work was to carry out a bibliographic review of the most recent research in this area, using Pubmed, Scientific Electronic Library Online (Scielo), and the CAPES periodical portal as databases and having as descriptors "clara de ovo desidratada" and "egg white powder". The research returned with a grand total of 4684 articles, of which 12 (from the CAPES platform) were related to the application of dry heat treatment. The results showed that the application of these technologies has been successful, however, only on a laboratory scale, and the economic viability for industrial application has not yet been evaluated.
References
Amaral, G. F., Guimarães, D., Nascimento, J. C. & Custodio, S. (2016). Avicultura de postura: estrutura da cadeia produtiva, panorama do setor no Brasil e no mundo e o apoio do BNDES. BNDES Setorial, 43, 167-207.
Boreddy, S. R., Thippareddi, H., Froning, G. & Subbiah, J. (2016a). Novel Radiofrequency-Assisted Thermal Processing Improves the Gelling Propertiesof Standard Egg White Powder. Journal of Food Engineering, 168, 60-67.
Boreddy, S. R. & Subbiah, J. (2016b). Temperature and moisture dependent dielectric properties of egg white powder. Journal of Food Science, 81, 665-671.
Chang, C., Xu, Y., Shi, M., Su, Y., Li, X., Li, J. & Yang, Y. (2020). Effect of dry-heat and guar gum on properties of egg white powder: Analysis of forming capacity and baking performance. Food Hydrocolloids, 99, 1-6.
Faezian, A., Yeganehzad, S. & Tighchi, H. A. (2019). A simplified model to describe drainage of egg white powder foam containing additives. Chemical Engineering Science, 195, 631-641.
Galvão, M. C. B., & Ricarte, I. L. M. (2019). Systematic literature review: concept, production and publication. Logeion: Filosofia da Informação, 6, 57–73.
Huanga,T., Tu, Z., Wanga, H., Shangguan, X., Zhang, L., Niua, P. & Sha, X. (2017). Promotion of foam properties of egg white protein by subcritical water pre-treatment and fish scales gelatin. Colloids and Surfaces A: Physicochem. Eng. Aspects, 512, 171-177.
Kar, A., Wei, X., Majumder, K., Eskridge, K., Handa, A. & Subbiah, J. (2020). Effect of traditional and radiofrequency assisted thermal processing on the gel firmness of egg white powder. LWT Food Science and Technology, 133, 1-6.
Katekhong, W., Bhandari, B.; JIttanit, W., Charoenrein, S. (2018). Effect of carbonation of fresh egg white prior to spray drying on physical and functional properties of powder. Drying Technology, 36, 1224-1235.
Lechevalier, V., Guerin-Dubiard, C., Ant, M., Beaumal, V., Briand, E. D., Gillard, A., Le Gouar, Y., Musikaphun, N., Pasco, M., Dupont, D. & Nau, F. (2017). Effect of dry heat treatment of egg white powder on its functional, nutritional and allergenic properties. Journal of Food Engeneering, 195, 40-51.
Li, P., Sun, Z., Ma, M., Jin, Y. & Sheng, L. (2018). Effect of microwave-assisted phosphorylation modification on the structural and foaming properties of egg white powder. LWT Food Science and Technology, 97, 151-156.
Li, P., Jin, Y. & Sheng, L. (2020). Impact of microwave assisted phosphorylation on the physicochemistry and rehydration behaviour of egg white powder. Food Hydrocolloids, 100, 1-6.
Li, P., Sheng, L. & Jin, Y. (2019). Using microwave-assisted phosphorylation to improve foaming and solubility of egg white by response surface methodology. Poultry Science, 98, 7110-7117.
Ma, Y., Zhaob, Y. & Chi, Y. (2019). Changes in the gel characteristics of two hen egg white powders modified by dry heating and the Maillard reaction during long-term storage. LWT Food Science and Technology, 109, 123-129.
Ma, Y., Shan, A., Wang, R., Zhao, Y. & Chi, Y. (2020). Characterization of egg white powder gel structure and its relationship with gel properties influenced by pretreatment with dry heat. Food Hydrocolloids, 110, 1-9.
Mesko, M. F., Toralles, I. G., Junior, G. S. C., Rondan, F. S., Costa, V. C., Hartwig, C. A. & Scaglioni, P. T. (2020). Ion chromatography coupled to mass spectrometry as a powerful technique for halogens and sulfur determination in egg powder and its fractions. Wiley Rapid Communications in Mass Spectrometry, 34, 1-9.
Pratama, A., Putranto, W. S., Suradi, K., Adawiyah, R., Risanawati. & Ninda, C. (2019). The effect of Kluyveromyces lactis starter concentration and fermentation time to the physicochemical and functional properties of egg white powder. Jurnal Ilmu dan Teknologi Hasil Ternak, 14, 117-125.
Stefanović, A. B., Jovanović, J. R., Dojčinović, M. B., Lević, S. M., Nedović, V. A., Bugarski, B. M. & Knežević-Jugović, Z. D. (2017). Effect of the Controlled High-Intensity Ultrasound on Improving Functionality and Structural Changes of Egg White Proteins. Food Bioprocess Techol, 10, 1224-1239.
Wang, J., Zhao, Y., Niu, S., Wang, X. & Chen, F. (2018). Effect of oxidation induced by hydroxyl radical-mediated model on molecular structural and physical character of egg white powder. International Journal of Food Science and Techology, 53, 2281-2289.
Wang, X., Gu, L., Su, W., Li, J., Yang, Y. & Chang, C. (2020). Microwave technology as a new strategy to induce structural transition and foaming properties improvement of egg white powder. Food Hydrocolloids, 101, 1-6.
Wattinee, K.& Sanguansri, C. (2018). Influence of spray drying temperatures and storage conditions on physical and functional properties of dried egg white. Drying Technology, 36, 169-177.
Wei, X., Lau, S. K., Reddy, B. S. & Subbiah, J. (2020). A microbial challenge study for validating continuous radio-frequency assisted thermal processing pasteurization of egg white powder. Food Microbiology, 85, 1-7.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2021 Jéssica Mayuri Oma; Suelen Siqueira dos Santos; Grasiele Scaramal Madrona
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
