Physicochemical and functional properties of liquid whole egg treated by the application of Pulsed Electric Fields followed by heat in the presence of triethyl citrate

This paper evaluates the physicochemical and functional properties of liquid whole egg (LWE) processed by alternative treatments based on the application of Pulsed Electric Fields (25 kV/cm, 75 kJ/kg) followed by heat (52 °C/3.5 min, 55 °C/2 min or 60 °C/1 min) in the presence of 2% triethyl citrate (LWE-TC-PEF-HT), and by current heat pasteurization treatments of 60 °C/3.5 min or 64 °C/2.5 min (LWE-HT). LWE-TC-PEF-HT showed a more similar color to the raw LWE (R-LWE), and a foaming and emulsifying capacity 48% and 26% higher than LWE-HT, respectively. Designed treatments even improved by 17 and 9% foaming and emulsifying capacities of R-LWE, respectively, and kept similar texture gelling properties. Considering that the designed processes are lethally equivalent to heat pasteurization treatments but keep better LWE functional properties, the successive application of PEF and heat in the presence of triethyl citrate could be very promising alternatives to the recommended heat pasteurization treatments.

► PEF followed by heat with triethyl citrate: a new LWE pasteurization process. ► Better functional properties than the traditional heat treated LWE. ► 48 % and 26 % higher foaming and emulsifying capacity than thermal treated LWE. ► Higher foaming and emulsifying capacity than the non-treated product.