APPLICATION OF ADDING ALBUMIN POWDER FROM WHITE CHICKEN EGG TO ACCELERATE WOUND HEALING IN DOMESTIC CATS

Impact of microwave assisted phosphorylation on the physicochemistry and rehydration behaviour of egg white powder

BackgroundProtein deficiency is a major problem in critically ill patients. Egg white powder recently became a standard additive for protein supplementation in our unit. However, clinical data are not available to support egg white powder supplementation compared to standard protein casein supplementation. This study aimed to determine the change of serum prealbumin (PAB) levels of egg white powder compared to casein additive in standard enteral feeding in critically ill patients with respiratory failure.MethodsA prospective double-blind, randomized, non-inferiority study was conducted in patients with acute respiratory failure in the medical intensive care unit and respiratory care unit. These patients randomly received 1500 kcal/day of enteral nutrition support with 40 g/day of protein additives by either egg white protein powder or casein protein for 7 days. The serum PAB and C-reactive protein (CRP) levels were measured on days 1, 3, 5, and 7. Repeated-measures ANOVA determined the group effects displayed by serum PAB and CRP levels. p values <0.05 were considered statistically significant.ResultsThirty-four patients were in two groups: 17 in the casein protein group and 17 in the egg white powder group. The clinical characteristics, baseline nutritional status, and biochemistries were not significantly different between the groups. No statistically significant differences were seen in the serum PAB and serum CRP levels between the two groups. The average mean ± SEM difference of serum PAB level between the groups was 2.3 ± 2.5 mg% (p = 0.58).ConclusionsThe levels of PAB between the egg white protein additive and casein protein additive were not significantly different and less than the non-inferior margin.Trial registrationThai Clinical Trials Registry TCTR20160126002

Application of egg white and plasma powders as muscle food binding agents

Celiac syndrome occurs as a result of the deterioration of the natural structure of the intestine due to the consumption of foods containing gluten. Since semolina dessert contains gluten protein, it cannot be consumed by celiac patients. The production of alternative gluten-free products shows that these products are of great importance for this patient group. In this study, gluten-free semolina dessert formulations using rice flour (RF) and buckwheat flour (BWF) and chestnut flour (CF) were optimized using Response Surface Methodology (RSM). Potato Starch (PS) was added to the samples containing BWF and CF. It was determined that the addition of PS increased the processibility of the flour of the semolina dessert prepared with chestnut flour and the consumability of the semolina dessert prepared with buckwheat flour. It was determined that the use of different grades of flour, potato starch/corn semolina mixture, egg white and yolk powder and drinking water increased the volume, symmetry index, chewiness and texture values of the sample (p&amp;lt;0.05). When all components are taken into account, in BWF formulation (62.5/37.5) % flour/corn semolina mixture, 75.85% drinking water 14.73 egg white and yolk powder (same amount) and (50/50) flour/corn semolina mixture in RF formulation, % 81.46, drinking water 14.91% yolk and egg white powder (same amount), in CF formulation (50/50) flour/corn semolina mixture, 60.30% water when drinking, 14.95% egg white and yolk It was possible to produce gluten-free semolina, which is the closest dessert to the control sample semolina dessert by using powdered semolina. As a result of the sensory scores of the prepared revanis (with different formulations), the control sample, rice, chestnut and buckwheat semolina dessert got the highest score, respectively.

Effect of Dry Heating on the Microbiological Quality, Functional Properties, and Natural Bacteriostatic Ability of Egg White after Reconstitution

A study on modeling and optimization of foam mat drying of ripe mango was carried out, three levels of whipping durations (5 min, 10 min and 15 min, three levels of Egg white albumen powder concentrations as foaming agent (6% (w/w), 12%(w/w) and 18% (w/w)), three levels of Xanthan gum concentration as foam stabilizing agent (0.02%, 0.04% and 0.06%)and three levels of air drying temperature (50°C, 60°C and 70 °C) as input parameters were used. Design Expert 6.06 version was used to design the experiment in order to get all possible combinations of durations and concentrations. After washing and deseeding all samples of fresh mango, the pulp was foamed using egg white powder and liquid as foaming agent, the was stabilized by using xantham gum at different concentrations. The foamed products were all dried at 50°C, 60°C and 70 °C respectively in an instrumented cabinet dryer. The following output parameters were modeled and optimized with Design Expert 6.0.6 version: drying rate, vitamin C, beta carotene, crude protein, crude fibre, fat content, ash content, moisture content, carbohydrate and total soluble sugar. Ten (10) model equations, one for each of the output parameters were developed, and checked for adequacy and validity. All developed model equations were found to present functional relationships between input and output parameters. Hence, all developed model equations can be used as reliable tools for estimating, predicting and conducting analysis of the process. Best optimized results were selected base on the one that is most desirable. One of the ways of explaining optimization is that, it is the process of getting the values of input parameters that will either maximize or minimize the output parameters, drying rate (maximized), vitamin C (maximized), beta carotene (maximized), crude protein (maximized), crude fibre (maximized), fat (maximized), ash content (maximized), moisture content (minimized), carbohydrate (maximized), total soluble sugar (maximized) and moisture ratio (minimized).

This study investigated some physicochemical and engineering properties of dried egg powder concerning to its bulk handling with the view to promote its usage. The egg was deshelled to have whole egg, egg white and yolk; oven-dried in convective air at 60 °C (± 1 °C), milled and screened with a sieve size with a mesh size of 500 µm. The physicochemical and engineering properties analyses were carried out using standard procedures. The moisture contents ranged from 2.64 to 2.69%, loose and packed bulk densities ranged between 0.45 g/ml and 0.66g/ml (loose), 0.57 g/ml and 0.71g/ml, (packed). The least gelation concentration (LGC) of egg white and whole egg powder occurred at 10%, and, 12% respectively with egg yolk having poor LGC. The density ratio of egg white, whole egg and egg yolk powder were 92%, 76% and 77%, respectively. Egg white, whole egg and egg yolk powder samples had 7.80, 23.43 and 22.12% porosity, respectively The foaming stability of egg white, whole egg and egg yolk powder are 25.05, 28.41 and 26.01, respectively Similarly, the Carr index and Hausner ratio of dried egg white, whole egg and egg yolk powder are 24.48, 7.29 and 22.80; 1.18, 1.35 and 1.32, respectively indicating the egg powder samples were free-flowing. The emulsifying activity index of egg white, whole egg and dried egg powder are 3.84, 1.78 and 5.96, respectively while emulsifying stability index of the same samples are 503.30, 57.83 and 37.87, respectively. The colour intensity determined for egg white, whole egg and egg yolk powder was 61.75, 41,15 and 52.45, respectively Also, the thermal properties of the samples measured using differential scanning calorimeter ranged between 79.3 ⁰C - 92.8 ⁰C, 106.4 ⁰C - 121.2 ⁰C, 106.2 ⁰C - 122.8 ⁰C, 56.75 J/g - 278.6 J/g, 21.4 ⁰C - 94.743.5 ⁰C, 10.95 J/(gK) - 20.28 J/(gK), 0.50 w/m⁰C - 0.70 5 w/m⁰C, and 0.090 m2/s - 0.094 m2/s for onset temperature, peak temperature, end temperature, enthalpy, temperature range, specific heat capacity, thermal conductivity and thermal diffusivity respectively. The study therefore, provides engineering data about process design, control and bulk handling to extend the usage of dried egg powder samples in food process industries.

The objective of this study was to produce microencapsulated omega(ω)-3 fatty acids (PUFAs) fortified egg white (EW) powders and to characterize their nutritional and physical properties. Stable emulsions (E-SO-EW) containing 3.43 (g/100 g) salmon oil (SO), 56.21 (g/100 g) EW, and 40.36 (g/100 g) water and a control (E-EW) containing EW and water were prepared. E-SO-EW and E-EW were separately spray dried at 130, 140, and 150 °C inlet air temperatures. This resulted in 3 microencapsulated SO fortified EW powders (SO-EW), and 3 dried EW powders (DEW). The powders were analyzed for microencapsulation efficiency (ME), color, fatty acids methyl esters, protein, fat, moisture, ash, amino acids, minerals, microstructure, and particle size. The EPA and DHA content of SO and the ME of the powders were not affected by the inlet air temperature. The crude protein content of SO-EW powders was approximately 24 (g/100 g) lower than dried EW powders. Leucine was the most abundant essential amino acid found in all the powders. Most of the powders' median particle size ranged from 15 to 30 μm. The study demonstrated that microencapsulated ω-3 salmon oil with high quality EW protein can be produced by spray drying.

Egg white powder fermented with Lactobacillus bulgaricus bacteria using pan drying method to improve the quality of egg white powder. Fermentation is carried out to reduce the Maillard reaction in egg white powder. This research aims to determine the best percentage of Lactobacillus bulgaricus bacteria used in egg white powder based on physicochemical quality. The materials used was fresh eggs with weight 60 ± 2 g and starter of Lactobacillus bulgaricus bacteria. The treatments were without addition Lactobacillus bulgaricus bacteria (T0), 2% (T1), 4% (T2), and 6% (T3) Lactobacillus bulgaricus bacteria on egg white powder production. Fermentation time was carried out for 6 hours and continued with drying method using pan drying at 60°C for 7 hours. The result showed that addition of Lactobacillus bulgaricus bacteria gave highly significant effect (P&lt;0.01) on pH value, foaming capacity, L*a*b* color, moisture content, protein content of egg white powder. pH value, and moisture content were decreased as the percentage of Lactobacillus bulgaricus increased. Foaming capacity, L*a*b* color and protein content were increase as the percentage of Lactobacillus bulgaricus increase. It could be concluded that addition of Lactobacillus bulgaricus bacteria 6% in egg white powder gave the best egg white powder.

Changes in the gel characteristics of two hen egg white powders modified by dry heating and the Maillard reaction during long-term storage

The effects of phosphorylation pre-treatments at 1.5, 2.5, and 3.5% levels, as well as microwave application at 200, 400, and 700 watts levels for 2 min, on the functional parameters of egg white powder obtained by the freeze dryer procedure were investigated. P1.5-M200 had the highest oil-holding capacity, emulsion stability, and emulsion activity, while P2.5-M200 had the highest foam capacity. The P2.5-M400 had the largest particle size, and P3.5-M200 had the highest degree of phosphorylation and protein solubility. On the other hand, P3.5-M200 had the highest solution viscosity by 1% (w/v), water-holding capacity, and foam stability, in the treatments that used phosphorylation and microwave treatment simultaneously. FTIR spectroscopy of the unfolding structure of egg white protein revealed changes in the protein’s secondary structure, such as the development of β-sheets and β-turns, as well as the binding of negatively charged phosphate groups on the serine, threonine, and tyrosine side chains. The phosphorylation and microwave treatments reduced the particle size of the egg white protein powder while increasing the surface area of the protein molecules, according to SEM analyses.

Influence of selected gums on the foaming properties of egg white powders: Kinetics of foam formation and baking performance

<abstract><title><italic>Abstract.</italic></title> Traditionally, egg white powder (EWP) is stored in a hot room maintained at 58°C to 60°C for 10 to 14 days for pasteurization and to improve functional properties. This long and energy-intensive process limits plant production capacity. In this study, radio frequency (RF) assisted thermal processing was evaluated for pasteurization of EWP with the objective of reducing the storage period in a hot room, thereby reducing the energy requirement, while minimizing loss of functional properties. Spray-dried EWP (pH ~9.5) was RF heated to 60°C, 70°C, 80°C, or 90°C and maintained at the same temperature for different storage periods ranging from 1 h at 90°C to 3 days at 60°C in a hot air oven. The quality and functional properties of the RF-treated EWP, including color, foaming capacity (overrun), foam stability, solubility, gel firmness, and gel elasticity, were evaluated. RF pretreatment of EWP at 90°C followed by holding in a hot air oven for 8 to 24 h provided optimal functional properties. RF-assisted thermal treatment at all levels did not significantly reduce the color lightness (L* values), solubility (Haenni value), and moisture content when compared to traditionally processed EWP. However, RF-pretreated EWP had a significantly lower foaming capacity (overrun) when compared to traditionally processed EWP. It was found that RF pretreatment at 90°C and holding in a hot air oven for 8 h or longer resulted in similar foam stability, water holding capacity, gel firmness, and gel elasticity. Therefore, we recommend RF heating of EWP to 90°C followed by holding in a hot air oven for 8 h or longer to produce similar or better functional properties compared to traditionally processed EWP. This treatment process is estimated to achieve ≥7-log reduction of Salmonella spp. Thus, RF-assisted thermal treatment can be used to reduce the pasteurization duration from the current 10 to 14 days to less than 24 h. We demonstrated the feasibility of designing a high-temperature short-time (HTST) pasteurization process for EWP using RF-assisted thermal processing.

In India, the main source of buffalo meat is old buffaloes, and such spent animal meat is tough, and fetches low demand. Generally, spent animal meat is tough, and has poor binding capacity, thus unable to be consumed fresh, which necessitates different binding technologies for efficient transformation of old and spent buffalo meat into nutrient rich, value-added, restructured meat products. The present work was conducted to develop the restructured buffalo meat slices (RBMS) using egg white powder (EWP) as an innovative novel binder within the meat batter at different levels i.e. 0, 1, 2, and 3% (C, T1, T2, and T3, respectively). The developed RBMS were subjected to evaluation on efficacy of different concentrations of egg white powder on different quality characteristics during restructuring process. RBMS prepared with 3% EWP (T3) showed significantly (p &lt; 0.01) higher cooking yield, batter stability, and water holding capacity than other treatments. RBMS prepared with 3% EWP (T3) had significantly (p &lt; 0.01) lower diameter shrinkage in the product, and improved the moisture and protein contents in both raw batter and cooked product. The addition of EWP significantly (p &lt; 0.01) decreased the hardness, and increased the cohesiveness values in RBMS. Significantly (p &lt; 0.01) better instrumental colour scores and superior sensory scores were recorded in RBMS added with EWP. Scanning electron microscopy photographs of RBMS batter showed that the proteins appeared to be well formed strands in EWP-treated samples, and the solid gel network was also found strongly binding the meat gels. A well-built matrix with more thick strands was observed and further increased with increasing EWP content in RBMS added with EWP batter gels. In the case of transmission electron microscopy photographs, RBMS added with 3% EWP showed that egg proteins were evenly distributed, filling both the intracellular and some of the intercellular spaces between cells; and the egg proteins formed a continuous network, interwoven with water and muscle proteins. Based on the obtained results, the addition of EWP provided improved physico-chemical characteristics such as better proximate composition, textural quality, and instrumental colour scores; and superior sensorial scores than control samples. Therefore, the addition of 3% EWP to restructured meat batter can be recommended as a novel binder for the development of different value added and restructured meat products using buffalo meat.

Influence of water activity and dry-heating time on egg white powders quality