Evaluation of Gel Coating Performance in Extending the Shelf Life of Egg: The Role of Surface Area and Initial Weight.

This work investigated the impact of chicken egg size, including surface area and initial weight, on the effectiveness of cassava starch-based gel coating during storage at room temperature. The quality of a total of 540 fresh eggs in four different sizes (S, M, L and XL) was evaluated over a 4-week storage period at 25 ± 1 °C (60-65% RH). In this research, images from a scanning electron microscope revealed that the coatings maintained their integrity across all egg sizes, effectively covering pores and cracks throughout storage. The application of gel coating reduced weight loss and preserved the Haugh unit and yolk index, extending freshness by 1-2 weeks compared with uncoated eggs at 25 °C. The results indicated that the performance of the coating varied with egg size. Statistical analysis revealed that the surface area and initial weight of the egg significantly impacted the effectiveness of the coating in preserving quality (p < 0.001). Eggs with larger surface areas exhibited a reduced protective effect of the coating, resulting in higher weight loss and lower retention of Haugh unit and yolk index compared with the coated eggs with smaller surface areas. The coating application was more effective in preserving the Haugh unit of eggs with higher initial weights. Overall, the surface area and the initial weight of the egg should be considered as key factors to ensure optimal coating performance.

Effect of Two-Step Sous Vide Cooking and Storage on Microbiological and Oxidative Stability of Chicken Breast.

A two-step sous vide method, which included a low temperature initial stage, was shown to improve texture parameters, increase the solubility of proteins, and decrease the cook loss in chicken breasts. The current work was designed to determine the effect of two-step sous vide and subsequent storage on the microbiological and oxidative stability of chicken breasts. Inoculated chicken breasts were vacuum packaged and cooked at two temperatures, 50 °C and 60 °C, combined in different ratios of the same total cooking time (120 min), and then stored for 21 days at 4 °C, 10 °C, and -20 °C, and compared with the one-step temperature treatment (60 °C for 120 min). One-step sous vide treatment resulted in the total inactivation of Enterococcus faecalis NCAIM B. 01312. Meanwhile, the two-step sous vide treatments resulted in a higher than 3 log reduction in Enterococcus faecalis NCAIM B. 01312, reaching the target pasteurization performance criterion of sous vide for poultry meat. Lipid oxidation and the odor of all chicken breasts remained acceptable for 21 days of storage at 4 °C and -20 °C. Conversely, all chicken breasts had higher lipid oxidation rates and odor after 21 days of storage at 10 °C. Two-step-sous-vide-treated chicken breasts were found to be microbiologically stable regarding Enterococcus faecalis NCAIM B. 01312 and total mesophilic aerobic counts during 21 days of storage at 4 °C and -20 °C, in contrast with those stored at 10 °C. It can be concluded that two-step-sous-vide-cooked chicken breasts had acceptable oxidative and microbiological stability during chilled and frozen storage, similar to one-step sous vide ones. These outcomes highlight that two-step heat treatment can be used as an alternative cooking method to improve the quality properties without compromising the storage life of chicken breasts.

Microencapsulation and Application of Probiotic Bacteria Lactiplantibacillus plantarum 299v Strain.

Microencapsulation is an up-and-coming technology for maintaining the viability of probiotics. However, the effect of core-to-wall ratios and ratios of polysaccharides on the protection of the Lactiplantibacillus plantarum 299v strain has not been deeply discussed. Lyophilization of the Lp. plantarum 299v strain was conducted, and different core-to-wall ratios and ratios of maltodextrin (MD) and resistant starch (RS) were applied. Results demonstrated that the content of MD and RS had an influence on the yield and bulk density in both core-to-wall ratios (1:1 and 1:1.5). In addition, samples coated with a core-to-wall ratio of 1:1.5 had significantly higher viability than those coated with a core-to-wall ratio of 1:1. Moreover, samples coated with core-to-wall ratios of 1:1 and MD:RS 1:1, as well as core-to-wall ratios of 1:1.5 and MD:RS 3:1, had the highest cell number after simulated gastric fluid and simulated intestinal fluid testing, respectively. Furthermore, the optimal formulation for the application of microencapsulated Lp. plantarum 299v in apple juice (serving as a functional beverage) is listed as follows: core-to-wall ratios of 1:1 and MD:RS 1:1, with the fortification method, and stored at 4 °C. After 11 weeks of storage, the cell count was 8.28 log (CFU/mL). This study provided a strategy for Lp. plantarum 299v to achieve high viability in long-term storage and provides an application in functional apple beverages.

Comparison of techno-functional and sensory properties of sponge cakes made with egg powder and different quality of powdered blood products for substituting egg allergen and developing functional food.

Animal blood is a valuable resource, which is usually not utilized in a value-added way by the industry like other animal by-products, even though it has plenty of benefits in terms of sustainability and human health, particularly against iron deficiency anemia. Animal blood is perfectly suitable for providing special functions, which are necessary for functional foods, and improving techno-functional properties based on the previous reports published in the literature. In this paper, egg powder was substituted by powdered animal blood products (whole blood powder, blood plasma powder, and hemoglobin powder) in sponge cake. Techno-functional and sensory properties (texture by texture profile analysis and three-point breaking test, water activity, dry matter content, and color) were instrumentally measured and then a sensory evaluation was carried out by unskilled panelists. Quality characteristics (texture, color, and dry matter content) were daily measured on the day of baking and then every 24 h for 3 additional days because freshly baked cakes are usually consumed within 3 days. Based on the results, powdered blood products are suitable for substituting the egg powder in sponge cakes and developing functional foods. Blood powders can increase the hardness, chewiness, and breaking force of cakes, giving them the ability to be stuffed with more fillings and molded into special shapes without compromising on the sensory characteristics. They can also increase the intensity of the cocoa flavor, which results in a richer, darker color without deceiving the consumers.

Investigation of the effects of bovine collagen peptides and mixed berries on rheological properties and biological activity of egg white-based beverage via central composite design.

Modern consumer expectations have become highly diversified: they want more opportunities to meet diverse family needs (diversity of family members in age, gender, physical activity, etc. ,) and individual health goals with a huge variety of sensorial preferences. Our research is aimed to develop a protein-dense, highly bioactive, lactose- and whey protein-free beverage applying a central composite rotational design (CCRD) with 2 factors. For this purpose, an egg white-based beverage was flavored with mixed berries (factor A) and enriched with bovine collagen peptides (factor B). After suitable sample preparation, the rheological properties were investigated by an Anton Paar MCR 92 rheometer (with CC 27 system, and flow behavior was analyzed with a Herschel-Bulkley (H-B) model). The antioxidant capacity of samples was investigated by Ferric Reducing Antioxidant Power (FRAP) method, the total anthocyanin content was estimated based on a spectrophotometric method, and the total phenolic content was determined by the Folin Ciocalteu method. Our results are figured on response surfaces demonstrating that both factors and their interactions show a positive correlation with the examined parameters. Based on the CCRD, all investigated parameters are significantly influenced by at least one aspect and can be adequately estimated for further product development.