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Pulsed electric field processing of egg products: a review

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Abstract

Thermal processing ensures safety and enhances the shelf-life of most of the food products. It alters the structural-chemical composition, modifies heat labile components, as well as affects the functional properties of food products. This has driven the development of non-thermal food processing techniques, primarily for extending the shelf-life of different food products. These techniques are currently also being evaluated for their effects on product processing, quality and other safety parameters. Pulsed electric field (PEF) is an example of non-thermal technique which can be applied for a variety of purpose in the food processing industry. PEF can be used for antimicrobial treatment of various food products to improve the storability or food safety, for extraction and recovery of some high-value compounds from a food matrix or for stabilization of various food products through inactivation of some enzymes or catalysts. Research on the application of PEF to control spoilage or pathogenic microorganisms in different egg products is being currently focused. It has been reported that PEF effectively reduces the activity of various microorganisms in a variety of egg products. However, the PEF treatment also alters the structural and functional properties to some extent and there is a high degree of variability between different studies. In addition to integrating findings, the present review also provides several explanations for the inconsistency in findings between different studies related to PEF processing of egg products. Several specific recommendations for future research directions on PEF processing are well discussed in this review.

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Abbreviations

PEF:

Pulsed electric field

TMP:

Transmembrane potential

TMPc:

Critical transmembrane potential

DC:

Direct current

AC:

Alternate current

SS:

Stainless steel

HTST:

High-temperature short-time

LWE:

Liquid whole egg

SPC:

Soluble protein content

TC:

Triethyl citrate

EWP:

Egg white powder

EDTA:

Ethylenediaminetetraacetic acid

USDA:

United States Department of Agriculture

SM:

Skim milk

EO:

Essential oil

MW:

Molecular weight

DPPH:

2, 2 diphenyl – 1 – picrylhydrazyl

FRAP:

Ferric reducing antioxidant potential

RP:

Reducing power

-SH:

Sulphydryl

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  1. Livestock Products Technology, Central Institute of Post-Harvest Engineering and Technology, Ludhiana, Punjab, 141 004, India

    K. Yogesh

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Yogesh, K. Pulsed electric field processing of egg products: a review. J Food Sci Technol 53, 934–945 (2016). https://doi.org/10.1007/s13197-015-2061-3

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