Physical and structural changes in liquid whole egg treated with high-intensity pulsed electric fields

Area of Science:

• Food Science
• Food Processing Technology
• Nonthermal Processing

Background:

• Traditional heat pasteurization of liquid whole egg (LWE) negatively impacts its functional and technological properties.
• Alternative preservation methods are needed to maintain LWE quality.

Purpose of the Study:

• To compare the effects of high-intensity pulsed electric fields (HIPEF) processing with traditional heat pasteurization on LWE.
• To evaluate the impact of HIPEF on LWE's physical, structural, and functional characteristics.

Main Methods:

• Liquid whole egg (LWE) was treated using heat pasteurization (66 °C for 4.5 min) or HIPEF (19, 32, and 37 kV/cm).
• Physical properties (viscosity, color), functional properties (foaming capacity), microstructure, water-soluble protein content, and mechanical properties of egg gels were evaluated.
• Homogenization was also considered as a variable.

Main Results:

• Heat treatment increased LWE viscosity and altered color, while HIPEF did not significantly change these properties.
• HIPEF treatments (19 and 32 kV/cm) maintained foaming capacity, unlike heat treatment or higher HIPEF intensity (37 kV/cm).
• Heat pasteurization decreased water-soluble protein content and increased egg gel hardness and cohesiveness, whereas HIPEF had minimal impact.

Conclusions:

• HIPEF processing is a promising nonthermal method for preserving liquid whole egg (LWE) quality.
• Compared to heat treatment, HIPEF better preserves the food matrix structure, foaming capacity, and protein content of LWE.
• HIPEF offers a viable alternative to thermal processing for maintaining the functional properties of LWE.