Skip to main content

Advertisement

SpringerLink
Log in

Chicken Eggs Substitute Using Vegetable Origin − A Review

  • REVIEW
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

The food industry has been focusing on alternatives to replace chicken eggs in vegetable-based culinary formulations to reach the groups of people who do not consume eggs, either due to health concerns (allergies, cholesterol, avian flu) or ethical, social, environmental, and political reasons (for example, veganism). In addition, the rheological properties of the formulations need to maintain the quality or replicate the rheological properties of eggs. The aim of this review is to highlight and compile recent research regarding the development of potential chicken egg substitutes. In brief, a total of 151 publications were retrieved from different bibliographic databases, of which 25 articles were retained for analysis after applying the exclusion criteria: articles published between 2017 and 2022, original articles, and vegetable origin of the egg replacers. The selected papers were classified into six groups, taking into consideration the origins of the studied vegetables: legumes, cereals and seeds, vegetable mixes, hydrocolloids, commercial products, and other vegetable sources. This systematic review provides information regarding the main vegetable sources utilized as chicken egg substitutes, describes the results obtained from the incorporation of these plants in different culinary preparations as well as the results obtained from sensory properties analysis, and shows the efficacy of various types of vegetables for the benefit of human nutrition.

Graphical Abstract

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

Data Availability

All data generated or analyzed during this study are included in this published article.

References

  • Agrahar-Murugkar, D., Zaidi, A., Kotwaliwale, N., & Gupta, C. (2016). Effect of egg-replacer and composite flour on physical properties, color, texture and rheology, nutritional and sensory profile of cakes: Quality of multigrain eggless cake. Journal of Food Quality, 39(5), 425–435. https://doi.org/10.1111/jfq.12224

    Article  CAS  Google Scholar 

  • Ali, R., Saeed, S. M. G., Ali, S. A., Sayed, S. A., Ahmed, R., & Mobin, L. (2018). Effect of black gram flour as egg replacer on microstructure of biscuit dough and its impact on edible qualities. Journal of Food Measurement and Characterization, 12(3), 1641–1647. https://doi.org/10.1007/s11694-018-9779-3

    Article  Google Scholar 

  • Alsalman, F. B., Tulbek, M., Nickerson, M., & Ramaswamy, H. S. (2020). Evaluation of factors affecting aquafaba rheological and thermal properties. LWT - Food Science and Technology, 132, 109831. https://doi.org/10.1016/j.lwt.2020.109831

  • Amagliani, L., Ben Sassi, E., Buczkowski, J., & Schmitt, C. (2020). Influence of protein source on the morphology, physicochemical and flow properties of protein-based emulsion particles to be used as texture modulators. Food Hydrocolloids, 101, 105581. https://doi.org/10.1016/j.foodhyd.2019.105581

  • Aphibanthammakit, C., Nigen, M., Gaucel, S., Sanchez, C., & Chalier, P. (2018). Surface properties of Acacia senegal vs Acacia seyal films and impact on specific functionalities. Food Hydrocolloids, 82, 519–533. https://doi.org/10.1016/j.foodhyd.2018.04.032

    Article  CAS  Google Scholar 

  • Aslan, M., & Ertaş, N. (2020). Possibility of using ‘chickpea aquafaba’ as egg replacer in traditional cake formulation. Harran Tarım ve Gıda Bilimleri Dergisi, 24(1), 1–8. https://doi.org/10.29050/harranziraat.569397

  • Bedin, E., Torricelli, C., Gigliano, S., De Leo, R., & Pulvirenti, A. (2018). Vegan foods: Mimic meat products in the Italian market. International Journal of Gastronomy and Food Science, 13, 1–9. https://doi.org/10.1016/j.ijgfs.2018.04.003

    Article  Google Scholar 

  • Bird, L. G., Pilkington, C. L., Saputra, A., & Serventi, L. (2017). Products of chickpea processing as texture improvers in gluten-free bread. Food Science and Technology International, 23(8), 690–698. https://doi.org/10.1177/1082013217717802

    Article  PubMed  Google Scholar 

  • Buhl, T. F., Christensen, C. H., & Hammershøj, M. (2019). Aquafaba as an egg white substitute in food foams and emulsions: Protein composition and functional behavior. Food Hydrocolloids, 96, 354–364. https://doi.org/10.1016/j.foodhyd.2019.05.041

    Article  CAS  Google Scholar 

  • Capitani, M. I., Corzo-Rios, L. J., Chel-Guerrero, L. A., Betancur-Ancona, D. A., Nolasco, S. M., & Tomás, M. C. (2015). Rheological properties of aqueous dispersions of chia (Salvia hispanica L.) mucilage. Journal of Food Engineering, 149, 70–77. https://doi.org/10.1016/j.jfoodeng.2014.09.043

    Article  Google Scholar 

  • Capitani, M. I., Matus-Basto, A., Ruiz-Ruiz, J. C., Santiago-García, J. L., Betancur-Ancona, D. A., Nolasco, S. M., Tomás, M. C., & Segura-Campos, M. R. (2016). Characterization of biodegradable films based on Salvia hispanica L. protein and mucilage. Food and Bioprocess Technology, 9(8), 1276–1286. https://doi.org/10.1007/s11947-016-1717-y

  • Chan, Y.-J., Lu, W.-C., Lin, H.-Y., Wu, Z.-R., Liou, C.-W., & Li, P.-H. (2020). Effect of rice protein hydrolysates as an egg replacement on the physicochemical properties of flaky egg rolls. Foods, 9(2), 245. https://doi.org/10.3390/foods9020245

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Chavan, V., Gadhe, K., & Kale, R. (2017). Studies on extraction and utilization of chia seed gel in cupcake as an emulsifier. Trends in Biosciences, 10(20), Print: ISSN 0974–8431, 3986–3989.

  • Chen, S., Zhang, N., & Tang, C.-H. (2016). Influence of nanocomplexation with curcumin on emulsifying properties and emulsion oxidative stability of soy protein isolate at pH 3.0 and 7.0. Food Hydrocolloids, 61, 102–112. https://doi.org/10.1016/j.foodhyd.2016.04.048

    Article  CAS  Google Scholar 

  • Chiang, J. H., Ong, D. S. M., Ng, F. S. K., Hua, X. Y., Tay, W. L. W., & Henry, C. J. (2021). Application of chia (Salvia hispanica) mucilage as an ingredient replacer in foods. Trends in Food Science & Technology, 115, 105–116. https://doi.org/10.1016/j.tifs.2021.06.039

    Article  CAS  Google Scholar 

  • Chivero, P., Gohtani, S., Yoshii, H., & Nakamura, A. (2016). Assessment of soy soluble polysaccharide, gum Arabic and OSA-Starch as emulsifiers for mayonnaise-like emulsions. LWT - Food Science and Technology, 69, 59–66. https://doi.org/10.1016/j.lwt.2015.12.064

    Article  CAS  Google Scholar 

  • Coelho, M. S., & de las Mercedes Salas-Mellado, M. (2018). How extraction method affects the physicochemical and functional properties of chia proteins. LWT - Food Science and Technology, 96, 26–33. https://doi.org/10.1016/j.lwt.2018.05.010

  • Cuomo, F., Iacovino, S., Messia, M. C., Sacco, P., & Lopez, F. (2020). Protective action of lemongrass essential oil on mucilage from chia (Salvia hispanica) seeds. Food Hydrocolloids, 105, 105860.

  • Damian, J. J., Huo, S., & Serventi, L. (2018). Phytochemical content and emulsifying ability of pulses cooking water. European Food Research and Technology, 244(9), 1647–1655. https://doi.org/10.1007/s00217-018-3077-5

    Article  CAS  Google Scholar 

  • Dehghani Soltani, M., Meftahizadeh, H., Barani, M., Rahdar, A., Hosseinikhah, S. M., Hatami, M., & Ghorbanpour, M. (2021). Guar (Cyamopsis tetragonoloba L.) plant gum: From biological applications to advanced nanomedicine. International Journal of Biological Macromolecules, 193, 1972–1985. https://doi.org/10.1016/j.ijbiomac.2021.11.028

    Article  CAS  PubMed  Google Scholar 

  • Del Bo’, C., Riso, P., Gardana, C., Brusamolino, A., Battezzati, A., & Ciappellano, S. (2019). Effect of two different sublingual dosages of vitamin B12 on cobalamin nutritional status in vegans and vegetarians with a marginal deficiency: A randomized controlled trial. Clinical Nutrition, 38(2), 575–583. https://doi.org/10.1016/j.clnu.2018.02.008

    Article  CAS  PubMed  Google Scholar 

  • Deng, Q., Yang, J., Duan, Y., Geng, F., Cheng, C., Wang, L., Ye, J., Zhang, H., & Peng, D. (2022, EarlyAccess). Ultrasonic-assisted pH shift-induced interfacial remodeling for enhancing the emulsifying and foaming properties of perilla protein isolate. Ultrasonics Sonochemistry, 89, 106108. https://doi.org/10.1016/j.ultsonch.2022.106108

  • DePalma, K., Smith, B., & McDonald, A. G. (2019). Effect of processing conditions, biochemical properties, and microstructure on tofu production from yellow field peas (Pisum sativum). Journal of Food Science, 84(12), 3463–3472. https://doi.org/10.1111/1750-3841.14940

    Article  CAS  PubMed  Google Scholar 

  • Dong, Y., Wei, Z., & Xue, C. (2021). Recent advances in carrageenan-based delivery systems for bioactive ingredients: A review. Trends in Food Science & Technology, 112, 348–361. https://doi.org/10.1016/j.tifs.2021.04.012

    Article  CAS  Google Scholar 

  • Eckert, E., Wismer, W., Waduthanthri, K., Babii, O., Yang, J., & Chen, L. (2018). Application of barley- and lentil-protein concentrates in the production of protein-enriched doughnuts. Journal of the American Oil Chemists’ Society, 95(8), 1027–1040. https://doi.org/10.1002/aocs.12103

    Article  CAS  Google Scholar 

  • Expert Market Research. (2021). Perspectiva do mercado global de substituto do ovo vegano. Expert Market Research. Wyoming, WY: Sheridan. Retrieved March 10, 2021, from https://www.expertmarketresearch.com/reports/vegan-egg-substitute-market#:~:text=Global%20Vegan%20Egg%20Substitute%20Market%20Outlook,USD%201.48%20billion%20by%202026

  • Gallo, L. R. dos R., Assunção Botelho, R. B., Ginani, V. C., de Lacerda de Oliveira, L., Riquette, R. F. R., & Leandro, E. dos S. (2020). Chia (Salvia hispanica L.) Gel as egg replacer in chocolate cakes: Applicability and microbial and sensory qualities after storage. Journal of Culinary Science & Technology, 18(1), 29–39. https://doi.org/10.1080/15428052.2018.1502111

  • Grizio, M., & Specht, L. (2018). Plant-based egg alternatives: Optimizing for functional properties and applications. The Good Food Institute, 22. Retrieved May 12, 2020, from https://gfi.org/images/uploads/2018/06/Plantbasedeggalternatives.pdf

  • Hammershøj, M. (2019). New egg products and new trends for the egg product industry. Abstract from International Egg Commission Global Leadership Conference, Copenhagen, 22–26 September, 2019, Copenhagen, Denmark.

  • Hedayati, S., & Mazaheri Tehrani, M. (2018). Effect of total replacement of egg by soymilk and lecithin on physical properties of batter and cake. Food Science & Nutrition, 6(4), 1154–1161. https://doi.org/10.1002/fsn3.656

    Article  CAS  Google Scholar 

  • Hu, Y., Shim, Y. Y., & Reaney, M. J. T. (2020). Flaxseed Gum Solution Functional Properties. Foods, 9(5), 681. https://doi.org/10.3390/foods9050681

    Article  CAS  PubMed  Google Scholar 

  • Janssen, M., Busch, C., Rödiger, M., & Hamm, U. (2016). Motives of consumers following a vegan diet and their attitudes towards animal agriculture. Appetite, 105, 643–651. https://doi.org/10.1016/j.appet.2016.06.039

    Article  PubMed  Google Scholar 

  • Jarpa-Parra, M., Bamdad, F., Tian, Z., Zeng, H., Temelli, F., & Chen, L. (2015). Impact of pH on molecular structure and surface properties of lentil legumin-like protein and its application as foam stabilizer. Colloids and Surfaces B, Biointerfaces, 132, 45–53. https://doi.org/10.1016/j.colsurfb.2015.04.065

    Article  CAS  PubMed  Google Scholar 

  • Jarpa-Parra, M., Bamdad, F., Wang, Y., Tian, Z., Temelli, F., Han, J., & Chen, L. (2014). Optimization of lentil protein extraction and the influence of process pH on protein structure and functionality. LWT - Food Science and Technology, 57(2), 461–469. https://doi.org/10.1016/j.lwt.2014.02.035

    Article  CAS  Google Scholar 

  • Jarpa-Parra, M., Wong, L., Wismer, W., Temelli, F., Han, J., Huang, W., Eckhart, E., Tian, Z., Shi, K., Sun, T., & Chen, L. (2017). Quality characteristics of angel food cake and muffin using lentil protein as egg/milk replacer. International Journal of Food Science & Technology, 52(7), 1604–1613. https://doi.org/10.1111/ijfs.13433

    Article  CAS  Google Scholar 

  • Jiang, J., Zhu, B., Liu, Y., & Xiong, Y. L. (2014). Interfacial structural role of pH-shifting processed pea protein in the oxidative stability of oil/water emulsions. Journal of Agricultural and Food Chemistry, 62(7), 1683–1691. https://doi.org/10.1021/jf405190h

    Article  CAS  PubMed  Google Scholar 

  • Jiang, S., Ding, J., Andrade, J., Rababah, T. M., Almajwal, A., Abulmeaty, M. M., & Feng, H. (2017). Modifying the physicochemical properties of pea protein by pH-shifting and ultrasound combined treatments. Ultrasonics Sonochemistry, 38, 835–842. https://doi.org/10.1016/j.ultsonch.2017.03.046

    Article  CAS  PubMed  Google Scholar 

  • Jiang, Y., Reddy, C. K., Huang, K., Chen, L., & Xu, B. (2019). Hydrocolloidal properties of flaxseed gum/konjac glucomannan compound gel. International Journal of Biological Macromolecules, 133, 1156–1163. https://doi.org/10.1016/j.ijbiomac.2019.04.187

    Article  CAS  PubMed  Google Scholar 

  • Karaca M., & Ince A. G. (2018). Primer Pairs for Rice (Oryza sativa L.). Bisulfite sequencing studies. Journal Plant Science and Phytopathology, 2, 091–098. https://doi.org/10.29328/journal.jpsp.1001024

  • Kornet, R., Yang J., Venema P., Linden, E. V. D., & Sagis, L. M. C. (2022, EarlyAccess). Optimizing pea protein fractionation to yield protein fractions with a high foaming and emulsifying capacity. Food Hydrocolloids, 126, 107456. https://doi.org/10.1016/j.foodhyd.2021.107456

  • Kuravadi, N. A., Verma, S., Pareek, S., Gahlot, P., Kumari, S., Tanwar, U. K., Bhatele, P., Choudhary, M., Gill, K. S., Pruthi, V., Tripathi, S. K., Dhugga, K. S., & Randhawa, G. S. (2013). Chapter 3 - Guar: An industrial crop from marginal farms. In G. S. Bhullar & N. K. Bhullar (Eds.), Agricultural Sustainability (pp. 47–60). Academic Press. https://doi.org/10.1016/B978-0-12-404560-6.00003-4

  • Lafarga, T., Villaró, S., Bobo, G., & Aguiló-Aguayo, I. (2019). Optimisation of the pH and boiling conditions needed to obtain improved foaming and emulsifying properties of chickpea aquafaba using a response surface methodology. International Journal of Gastronomy and Food Science, 18, 100177. https://doi.org/10.1016/j.ijgfs.2019.100177

  • Lesnierowski, G., & Stangierski, J. (2018). What’s new in chicken egg research and technology for human health promotion? - A review. Trends in Food Science & Technology, 71, 46–51. https://doi.org/10.1016/j.tifs.2017.10.022

    Article  CAS  Google Scholar 

  • Li, X., Chen, L., Hua, Y., Chen, Y., Kong, X., & Zhang, C. (2020). Effect of preheating-induced denaturation during protein production on the structure and gelling properties of soybean proteins. Food Hydrocolloids, 105, 105846. https://doi.org/10.1016/j.foodhyd.2020.105846

  • Lima, J. R., Garruti, D. D. S., Pinto, G. A. S., Magalhães, H. C. R., & Machado, T. F. (2017). Vegetal burgers of cashew fiber and texturized soy protein. Revista Brasileira de Fruticultura, 39(3). https://doi.org/10.1590/0100-29452017376

  • Lin, M., Tay, S. H., Yang, H., Yang, B., & Li, H. (2017). Development of eggless cakes suitable for lacto-vegetarians using isolated pea proteins. Food Hydrocolloids, 69, 440–449. https://doi.org/10.1016/j.foodhyd.2017.03.014

    Article  CAS  Google Scholar 

  • Linares-García, L., Repo-Carrasco-Valencia, R., Glorio Paulet, P., & Schoenlechner, R. (2019). Development of gluten-free and egg-free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine flour, vegetable proteins and the oxidizing enzyme POx. European Food Research and Technology, 245(10), 2147–2156. https://doi.org/10.1007/s00217-019-03320-1

    Article  CAS  Google Scholar 

  • Liu, H.-H., Chien, J.-T., & Kuo, M.-I. (2013). Ultra high pressure homogenized soy flour for tofu making. Food Hydrocolloids, 32(2), 278–285. https://doi.org/10.1016/j.foodhyd.2013.01.005

    Article  CAS  Google Scholar 

  • Luo, K., Liu, S., Miao, S., Adhikari, B., Wang, X., & Chen, J. (2019). Effects of transglutaminase pre-crosslinking on salt-induced gelation of soy protein isolate emulsion. Journal of Food Engineering, 263, 280–287. https://doi.org/10.1016/j.jfoodeng.2019.07.008

    Article  CAS  Google Scholar 

  • Mahalaxmi, S., Himashree, P., Malini, B., & Sunil, C. K. (2022, Early Access). Effect of microwave treatment on the structural and functional properties of proteins in lentil flour. Food Chemistry Advances, 1, 100147. https://doi.org/10.1016/j.focha.2022.100147

  • McClements, D. J., Newman, E., & McClements, I. F. (2019). Plant-based milks: A review of the science underpinning their design, fabrication, and performance. Comprehensive Reviews in Food Science and Food Safety, 18(6), 2047–2067. https://doi.org/10.1111/1541-4337.12505

    Article  CAS  PubMed  Google Scholar 

  • McClements, D. J., & Grossmann, L. (2021). The science of plant-based foods: Constructing next-generation meat, fish, milk, and egg analogs. Comprehensive Reviews in Food Science and Food Safety, 20(4), 4049–4100. https://doi.org/10.1111/1541-4337.12771

    Article  PubMed  Google Scholar 

  • Meurer, M. C., de Souza, D., & Ferreira Marczak, L. D. (2020). Effects of ultrasound on technological properties of chickpea cooking water (aquafaba). Journal of Food Engineering, 265, 109688. https://doi.org/10.1016/j.jfoodeng.2019.109688

  • Mozafarpour, R., Koocheki, A., Milani, E., & Varidi, M. (2019). Extruded soy protein as a novel emulsifier: Structure, interfacial activity and emulsifying property. Food Hydrocolloids, 93, 361–373. https://doi.org/10.1016/j.foodhyd.2019.02.036

    Article  CAS  Google Scholar 

  • Muhialdin, B. J., Mohammed, N. K., Cheok, H. J., Farouk, A. E. A., & Meor Hussin, A. S. (2021). Reducing microbial contamination risk and improving physical properties of plant-based mayonnaise produced using chickpea aquafaba. International Food Research Journal, 28(3).

  • Mustafa, R., He, Y., Shim, Y. Y., & Reaney, M. J. T. (2018). Aquafaba, wastewater from chickpea canning, functions as an egg replacer in sponge cake. International Journal of Food Science & Technology, 53(10), 2247–2255. https://doi.org/10.1111/ijfs.13813

    Article  CAS  Google Scholar 

  • Mustafa, R., & Reaney, M. J. T. (2020). Aquafaba, from food waste to a value-added product. Food Wastes and By-products (pp. 93–126). John Wiley & Sons, Ltd. https://doi.org/10.1002/9781119534167.ch4

  • Nguyen, T. M. N., Nguyen, T. P., Tran, G. B., & Le, P. T. Q. (2020). Effect of processing methods on foam properties and application of lima bean (Phaseolus lunatus L.) aquafaba in eggless cupcakes. Journal of Food Processing and Preservation, 44(11). https://doi.org/10.1111/jfpp.14886

  • O′Flynn, T. D., Hogan, S. A., Daly, D. F. M., O′Mahony, J. A., & McCarthy, N. A. (2021). Rheological and solubility properties of soy protein isolate. Molecules, 26(10), 3015. https://doi.org/10.3390/molecules26103015

    Article  CAS  PubMed  Google Scholar 

  • Pawlak, R. (2021). Vitamin B12 status is a risk factor for bone fractures among vegans. Medical Hypotheses, 153, 110625. https://doi.org/10.1016/j.mehy.2021.110625

  • Phongthai, S., D’Amico, S., Schoenlechner, R., & Rawdkuen, S. (2016). Comparative study of rice bran protein concentrate and egg albumin on gluten-free bread properties. Journal of Cereal Science, 72, 38–45. https://doi.org/10.1016/j.jcs.2016.09.015

    Article  CAS  Google Scholar 

  • Pietrysiak, E., Smith, D. M., Smith, B. M., & Ganjyal, G. M. (2018). Enhanced functionality of pea-rice protein isolate blends through direct steam injection processing. Food Chemistry, 243, 338–344. https://doi.org/10.1016/j.foodchem.2017.09.132

    Article  CAS  PubMed  Google Scholar 

  • Poore, J., & Nemecek, T. (2018). Reducing food’s environmental impacts through producers and consumers. Science, 360(6392), 987–992. https://doi.org/10.1126/science.aaq0216

    Article  CAS  PubMed  Google Scholar 

  • Precedence Research. (2022). Vegan food market (by product: dairy alternative, meat substitute, others; by distribution channel: offline channels, online channels) - global industry analysis, size, share, growth, trends, regional outlook, and forecast 2022 – 2030. Precedence Research. Canada, May 2022. Retrieved October 06, 2022, from https://www.precedenceresearch.com/vegan-food-market

  • Qamar, S., Bhandari, B., & Prakash, S. (2019). Effect of different homogenisation methods and UHT processing on the stability of pea protein emulsion. Food Research International, 116, 1374–1385.

    Article  CAS  PubMed  Google Scholar 

  • Rahmati, N. F., & Mazaheri Tehrani, M. (2015). Replacement of egg in cake: Effect of soy milk on quality and sensory characteristics: Soy milk as an egg substitute in cake. Journal of Food Processing and Preservation, 39(6), 574–582. https://doi.org/10.1111/jfpp.12263

    Article  CAS  Google Scholar 

  • Raikos, V., Hayes, H., & Ni, H. (2020). Aquafaba from commercially canned chickpeas as potential egg replacer for the development of vegan mayonnaise: Recipe optimisation and storage stability. International Journal of Food Science & Technology, 55(5), 1935–1942. https://doi.org/10.1111/ijfs.14427

    Article  CAS  Google Scholar 

  • Réhault-Godbert, S., Guyot, N., & Nys, Y. (2019). The golden egg: Nutritional value, bioactivities, and emerging benefits for human health. Nutrients, 11(3), 684. https://doi.org/10.3390/nu11030684

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Rempel, C., Geng, X., & Zhang, Y. (2019). Industrial scale preparation of pea flour fractions with enhanced nutritive composition by dry fractionation. Food Chemistry, 276, 119–128. https://doi.org/10.1016/j.foodchem.2018.10.003

    Article  CAS  PubMed  Google Scholar 

  • Rogers, A., Hahn, L., Pham, V., & Were, L. (2018). Greening in sunflower butter cookies as a function of egg replacers and baking temperature. Journal of Food Science and Technology, 55(4), 1478–1488. https://doi.org/10.1007/s13197-018-3064-7

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Romano, A., Gallo, V., Ferranti, P., & Masi, P. (2021). Lentil flour: Nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry. Current Opinion in Food Science, 40, 157–167. https://doi.org/10.1016/j.cofs.2021.04.003

    Article  Google Scholar 

  • Rondoni, A., Millan, E., & Asioli, D. (2021a). Consumers’ preferences for intrinsic and extrinsic product attributes of plant-based eggs: An exploratory study in the United Kingdom and Italy. British Food Journal, ahead-of-print (ahead-of-print). https://doi.org/10.1108/BFJ-11-2020-1054

  • Rondoni, A., Millan, E., & Asioli, D. (2021b). Plant-based eggs: Views of industry practitioners and experts. Journal of International Food & Agribusiness Marketing, 0(0), 1–24. https://doi.org/10.1080/08974438.2021b.1915222

  • Saldanha do Carmo, C., Silventoinen, P., Nordgård, C. T., Poudroux, C., Dessev, T., Zobel, H., Holtekjølen, A. K., Draget, K. I., Holopainen-Mantila, U., Knutsen, S. H., & Sahlstrøm, S. (2020). Is dehulling of peas and faba beans necessary prior to dry fractionation for the production of protein- and starch-rich fractions? Impact on physical properties, chemical composition and techno-functional properties. Journal of Food Engineering, 278, 109937. https://doi.org/10.1016/j.jfoodeng.2020.109937

  • Sanusi, A. Z., Oyedele, H. A., & Jibir, M. (2019). Evaluation of tofu replacement levels for egg yolk in mayonnaise production. FUDMA Journal of Agriculture and Agricultural Technology, 3(2), 23–28.

    Google Scholar 

  • Shah, N. N., & K.V., U., & Singhal, R. S. (2019). Hydrophobically modified pea proteins: Synthesis, characterization and evaluation as emulsifiers in eggless cake. Journal of Food Engineering, 255, 15–23. https://doi.org/10.1016/j.jfoodeng.2019.03.005

    Article  CAS  Google Scholar 

  • Shim, Y. Y., Mustafa, R., Shen, J., Ratanapariyanuch, K., & Reaney, M. J. T. (2018). Composition and properties of aquafaba: Water recovered from commercially canned chickpeas. Journal of Visualized Experiments: JoVE, 132. https://doi.org/10.3791/56305

  • Singh, B., Singh, A. K., Raju, P. N., & Rani, R. (2017). Nutritional value and physical properties of eggless muffin. International Journal of Science, Environment and Technology, 6(2), 1309 – 1314. https://www.ijset.net/journal/1683.pdf

  • Springmann, M., Clark, M., Mason-D’Croz, D., Wiebe, K., Bodirsky, B. L., Lassaletta, L., de Vries, W., Vermeulen, S. J., Herrero, M., Carlson, K. M., Jonell, M., Troell, M., DeClerck, F., Gordon, L. J., Zurayk, R., Scarborough, P., Rayner, M., Loken, B., Fanzo, J., & Willett, W. (2018). Options for keeping the food system within environmental limits. Nature, 562(7728), 519–525. https://doi.org/10.1038/s41586-018-0594-0

  • Stantiall, S. E., Dale, K. J., Calizo, F. S., & Serventi, L. (2018). Application of pulses cooking water as functional ingredients: The foaming and gelling abilities. European Food Research and Technology, 244(1), 97–104. https://doi.org/10.1007/s00217-017-2943-x

    Article  CAS  Google Scholar 

  • Sunwoo, H. H., & Gujral, N. (2015). Chemical composition of eggs and egg products. In P. C. K. Cheung & B. M. Mehta (Eds.), Handbook of Food Chemistry (pp. 331–363). Springer. https://doi.org/10.1007/978-3-642-36605-5_28

  • Supawong, S., Park, J. W., & Thawornchinsombut, S. (2019). Effect of rice bran hydrolysates on physicochemical and antioxidative characteristics of fried fish cakes during repeated freeze-thaw cycles. Food Bioscience, 32, 100471. https://doi.org/10.1016/j.fbio.2019.100471

  • Thomas, A. & Deshmukh, R. (2019). Vegan food market by product type (dairy alternative, meat substitute and others) and distribution channel (offline and online): Global opportunity analysis and industry forecast, 2019–2026. Allied market research, Canada Tollfree, Nov 2019. Vegan Food Market Outlook – 2026. Retrieved April 24 2021, from https://www.alliedmarketresearch.com/vegan-food-market

  • Trayter, S. R. (2017). Effects of egg and egg replacers on consumer acceptability of chocolate cake. Honors Research Projects, 516. http://ideaexchange.uakron.edu/honors_research_projects/516

  • Uhlman, J., & Schumacher, J. (2014). Sensory and objective evaluation of pumpkin bars using ground flaxseed or sweet potato baby food as egg replacers. International Journal of Advanced Nutritional and Health Science, 2(1), 89–97.

    Article  Google Scholar 

  • Urbizo-Reyes, U., San Martin-González, M. F., Garcia-Bravo, J., Vigil, A. L. M., & Liceaga, A. M. (2019). Physicochemical characteristics of chia seed (Salvia hispanica) protein hydrolysates produced using ultrasonication followed by microwave-assisted hydrolysis. Food Hydrocolloids, 97. https://www.cabdirect.org/cabdirect/abstract/20193402448

  • Valdivia-López, M. Á., & Tecante, A. (2015). Chapter two - chia (Salvia hispanica): A review of native Mexican seed and its nutritional and functional properties. In J. Henry (Ed.), Advances in Food and Nutrition Research (Vol. 75, pp. 53–75). Academic Press. https://doi.org/10.1016/bs.afnr.2015.06.002

  • Vélez-Erazo, E. M., Bosqui, K., Rabelo, R. S., Kurozawa, L. E., & Hubinger, M. D. (2020). High internal phase emulsions (HIPE) using pea protein and different polysaccharides as stabilizers. Food Hydrocolloids, 105, 105775. https://doi.org/10.1016/j.foodhyd.2020.105775

  • Vilar, L. K., Rolins Neto, P. R., Abdo, M. A., Cheik, M. F. A., & Segundo, G. R. S. (2020). Baked egg tolerance: Is it possible to predict? Jornal De Pediatria (versão Em Português), 96(6), 725–731. https://doi.org/10.1016/j.jpedp.2019.08.003

  • Wang, F., Zhang, Y., Xu, L., & Ma, H. (2020). An efficient ultrasound-assisted extraction method of pea protein and its effect on protein functional properties and biological activities. LWT - Food Science and Technology, 127, 109348. https://doi.org/10.1016/j.lwt.2020.109348

  • Wang, T., Xu, P., Chen, Z., & Wang, R. (2018). Mechanism of structural interplay between rice proteins and soy protein isolates to design novel protein hydrocolloids. Food Hydrocolloids, 84, 361–367. https://doi.org/10.1016/j.foodhyd.2018.06.024

    Article  CAS  Google Scholar 

  • Willett, W., Rockström, J., Loken, B., Springmann, M., Lang, T., Vermeulen, S., Garnett, T., Tilman, D., DeClerck, F., Wood, A., Jonell, M., Clark, M., Gordon, L. J., Fanzo, J., Hawkes, C., Zurayk, R., Rivera, J. A., Vries, W. D., Sibanda, L. M., & Murray, C. J. L. (2019). Food in the Anthropocene: The EAT–Lancet Commission on healthy diets from sustainable food systems. The Lancet, 393(10170), 447–492. https://doi.org/10.1016/S0140-6736(18)31788-4

  • Xiang, H., Sun-waterhouse, D., Cui, C., Wang, W., & Dong, K. (2018). Modification of soy protein isolate by glutaminase for nanocomplexation with curcumin. Food Chemistry, 268, 504–512. https://doi.org/10.1016/j.foodchem.2018.06.059

    Article  CAS  PubMed  Google Scholar 

  • Xiong, T., Ye, X., Su, Y., Chen, X., Sun, H., Li, B., & Chen, Y. (2018). Identification and quantification of proteins at adsorption layer of emulsion stabilized by pea protein isolates. Colloids and Surfaces B: Biointerfaces, 171, 1–9. https://doi.org/10.1016/j.colsurfb.2018.05.068

    Article  CAS  PubMed  Google Scholar 

  • Yazici, G. N., & Ozer, M. S. (2021). A review of egg replacement in cake production: Effects on batter and cake properties. Trends in Food Science & Technology, 111, 346–359. https://doi.org/10.1016/j.tifs.2021.02.071

    Article  CAS  Google Scholar 

  • Zha, F., Dong, S., Rao, J., & Chen, B. (2019). The structural modification of pea protein concentrate with gum Arabic by controlled Maillard reaction enhances its functional properties and flavor attributes. Food Hydrocolloids, 92, 30–40. https://doi.org/10.1016/j.foodhyd.2019.01.046

    Article  CAS  Google Scholar 

Download references

Funding

This study was financed in part by the Coordination for the Improvement of Higher Education Personnel—Brazil (CAPES), Finance Code 001, National Council for Scientific and Technological Development (CNPq), Naturovos and University of Taquari Valley—UNIVATES.

Author information

Authors and Affiliations

  1. Programa de Pós-Graduação em Biotecnologia, Universidade do Vale do Taquari - UNIVATES, Avenida Avelino Tallini, 171, Lajeado, RS, CEP 95914-014, Brazil

    Aline Viana, Eduardo Miranda Ethur, Elisete Maria de Freitas & Lucélia Hoehne

Authors
  1. Aline Viana
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Eduardo Miranda Ethur
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Elisete Maria de Freitas
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Lucélia Hoehne
    View author publications

    You can also search for this author in PubMed Google Scholar

Contributions

Aline Viana: writing the paper. Eduardo Miranda Ethur: writing the Tables and Figures. Elisete Maria de Freitas: help in the revision. Lucélia Hoehne: general coordination.

Corresponding author

Correspondence to Lucélia Hoehne.

Ethics declarations

Conflict of Interest

The authors declare no conflict of interest.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Viana, A., Ethur, E.M., de Freitas, E.M. et al. Chicken Eggs Substitute Using Vegetable Origin − A Review. Food Bioprocess Technol 16, 1652–1667 (2023). https://doi.org/10.1007/s11947-023-02999-1

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-023-02999-1

Keywords

Search

Navigation