PT Journal
AU de Souza, PM
   Muller, A
   Beniaich, A
   Mayer-Miebach, E
   Oehlke, K
   Stahl, M
   Greiner, R
   Fernandez, A
TI Functional properties and nutritional composition of liquid egg products treated in a coiled tube UV-C reactor
SO Innovative Food Science & Emerging Technologies
JI Innov. Food Sci. Emerg. Technol.
PY 2015
BP 156
EP 164
VL 32
DI 10.1016/j.ifset.2015.09.004
LA English
DE Ultraviolet; Liquid egg; Vitamins; Functional properties; Foaming; UV-C; Dean vortex
AB Pasteurization of eggs has adverse effects on nutrient composition and functionality of egg proteins. UV processing is an alternative technology with potentially fewer adverse effects as it is less intrusive. Egg white, whole egg and egg yolk vitamins (A, B-2, B-5, C and E), minerals (P, Cl, K, Na, Ca, Mg, Fe and Zn) and main secondary metabolites (lutein and zeaxanthin) were examined after exposure to UV in a coiled tube UV-C reactor at doses known to achieve microbiologically stable egg fractions. The studied nutrients were fairly stable to a treatment with UVC light with the exception of retinal, vitamin C and carotenoids, which showed loses up to 80%, 66% and 61%, respectively. Moreover, the functional properties of ultraviolet-treated eggs were investigated. Results showed a positive impact on the foam ability and foam stability, and an increase on the emulsifying activity index above 20% versus pasteurized samples. Processing with UV can maintain most of the egg nutritive properties, and retain or even improve the technological properties of foaming and emulsification in eggs. Industrial relevance:: This novel UV-C system can be applied successfully to the Food Industry. UV-C does not impair nutritional damage to egg-treated products, and even improve egg functional properties.
ER