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

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

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dc.contributor.author Marco Molés, Raquel es_ES
dc.contributor.author Rojas-Grau, Maria A. es_ES
dc.contributor.author Hernando Hernando, Mª Isabel es_ES
dc.contributor.author Pérez Munuera, Isabel Mª es_ES
dc.contributor.author Soliva-Fortuny, Robert es_ES
dc.contributor.author Martin-Belloso, Olga es_ES
dc.date.accessioned 2020-04-17T12:50:26Z
dc.date.available 2020-04-17T12:50:26Z
dc.date.issued 2011 es_ES
dc.identifier.issn 0022-1147 es_ES
dc.identifier.uri http://hdl.handle.net/10251/140914
dc.description.abstract [EN] Liquid whole egg (LWE) is currently pasteurized through the application of heat; however, this treatment entails deleterious effects against some of the functional and technological properties of the product. In this study, the effect of high-intensity pulsed electric fields (HIPEF) processing (field strength: 19, 32, and 37 kV/cm) was compared to the traditional heat pasteurization (66 degrees C for 4.5 min). Different physical and structural characteristics of LWE, subjected or not to homogenization, were evaluated and compared, having the untreated LWE as a reference. Thermal treatment caused an increase in the viscosity of LWE, especially in nonhomogenized samples. HIPEF treatments did not modify the original color of LWE, whereas thermally treated samples developed an opaque appearance. LWE treated at 19 and 32 kV/cm exhibited a similar foaming capacity as fresh untreated egg, whereas thermal processing and PEF treatments of 37 kV/cm caused a substantial decrease in the foaming capacity of untreated liquid egg. Regarding the microstructure, the lipoprotein matrix appeared to be less affected by the HIPEF than by heat treatment if compared to the control. In addition, heat pasteurization had a significant impact on both the water-soluble protein content of the LWE samples (19.5% to 23.6% decrease) and the mechanical properties of the egg gels (up to 21.3% and 14.5% increase in hardness and cohesiveness, respectively). On the other hand, these parameters were not substantially affected in the HIPEF-treated samples. Heat-induced gels obtained from HIPEF-treated samples did not exhibit remarkable differences in the water-holding capacity (WHC) with respect to heat-pasteurized samples. Practical Application The impact of high-intensity pulsed electric fields (HIPEF) processing on technological properties of liquid-whole egg was investigated and compared to that of thermal processing. Heat treatments cause a severe impact on the foaming capacity, the water-soluble protein content, and the rheological properties of liquid egg samples, whereas HIPEF treatments better preserved the food matrix structure. Microscopic observations support these results, thus suggesting that HIPEF-processing has potential application for the preservation of liquid egg through nonthermal means. es_ES
dc.description.sponsorship This research was supported by the European Commission (project FP6-FOOD-023140). The authors are indebted to SIK, the Swedish Inst. for Food and Biotechnology (Goteborg, Sweden) for supplying the PEF-treated samples analyzed in this study and to the Ministerio de Educacion y Ciencia (Spain) for the grant awarded to author R. Marco-Moles. es_ES
dc.language Inglés es_ES
dc.publisher Blackwell Publishing es_ES
dc.relation.ispartof Journal of Food Science es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject High-intensity pulsed electric fields es_ES
dc.subject Liquid whole egg es_ES
dc.subject Microstructure es_ES
dc.subject Physical properties es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.subject.classification QUIMICA ANALITICA es_ES
dc.title Physical and structural changes in liquid whole egg treated with high-intensity pulsed electric fields es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1111/j.1750-3841.2010.02016.x es_ES
dc.relation.projectID info:eu-repo/grantAgreement/EC/FP6/023140/EU/
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Marco Molés, R.; Rojas-Grau, MA.; Hernando Hernando, MI.; Pérez Munuera, IM.; Soliva-Fortuny, R.; Martin-Belloso, O. (2011). Physical and structural changes in liquid whole egg treated with high-intensity pulsed electric fields. Journal of Food Science. 76(2):257-264. https://doi.org/10.1111/j.1750-3841.2010.02016.x es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1111/j.1750-3841.2010.02016.x es_ES
dc.description.upvformatpinicio 257 es_ES
dc.description.upvformatpfin 264 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 76 es_ES
dc.description.issue 2 es_ES
dc.relation.pasarela S\206922 es_ES
dc.contributor.funder Ministerio de Educación y Ciencia es_ES
dc.contributor.funder European Commission es_ES
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