Sustainable preservation of shell eggs using ultrasound and electrolyzed water: individual and synergistic effects
Orhan Atakan1,2, Cengiz Caner1, Muhammed Yüceer3
1Department of Food Engineering, Canakkale Onsekiz Mart University, Canakkale, Türkiye.
Background:
Maintaining the internal quality and functional properties of shell eggs during storage remains a critical challenge for the egg industry. Non-thermal technologies such as ultrasound (US) and electrolyzed water (EW) have attracted attention due to their potential to enhance microbial safety and quality preservation. This study investigated the individual and combined effects of US and EW treatments on the internal quality, functional characteristics, and storage stability of shell eggs over a 5-week period.
Results:
The results demonstrated that all treatments significantly improved quality retention compared to the control (P < 0.05). The combined EW + US treatment was the most effective, resulting in the lowest weight loss (6.98%) and the highest internal quality parameters (Haugh unit: 48.82; yolk index: 0.22) at the end of storage. In addition, EW + US significantly retarded the increase in albumen and yolk pH, indicating improved freshness preservation. US treatment markedly enhanced egg white functional properties, particularly foaming capacity (control: 475; EW: 770; US: 793; EW + US: 788) and foam stability (control: 7; EW: 18.3; US: 21; EW + US: 13). Furthermore, all treatments improved vitelline membrane strength, while a slight decrease in eggshell breaking strength was observed in US-treated groups, likely due to cavitation-induced mechanical effects.
Conclusion:
The combined application of US and EW exhibited a synergistic effect in preserving egg quality and enhancing functional properties during storage. These findings demonstrate a clear synergistic interaction between EW and US treatments, resulting in enhanced preservation efficacy and functional performance, thereby representing a promising non-thermal strategy for extending shelf life and improving the technological functionality of shell eggs in industrial applications. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
