Potential Implications of Natural Antioxidants of Plant Origin on Oxidative Stability of Chicken Albumen during Storage: A Review
Enhanced albumen quality is reflected in increased thick albumen height, albumen weight, and Haugh unit value, while the antimicrobial, antioxidant, foaming, gelling, viscosity, and elasticity attributes are retained. Improved albumen quality is of benefit to consumers and to the food and health ind...
Published in: | Antioxidants |
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MDPI AG
2022
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Online Access: | https://doi.org/10.3390/antiox11040630 https://doaj.org/article/ef5e1d48cd654f4f8c27f7128c8703ea |
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ftdoajarticles:oai:doaj.org/article:ef5e1d48cd654f4f8c27f7128c8703ea 2023-10-01T03:55:21+02:00 Potential Implications of Natural Antioxidants of Plant Origin on Oxidative Stability of Chicken Albumen during Storage: A Review Uchechukwu Edna Obianwuna Vivian U. Oleforuh-Okoleh Jing Wang Hai-Jun Zhang Guang-Hai Qi Kai Qiu Shu-Geng Wu 2022-03-01T00:00:00Z https://doi.org/10.3390/antiox11040630 https://doaj.org/article/ef5e1d48cd654f4f8c27f7128c8703ea EN eng MDPI AG https://www.mdpi.com/2076-3921/11/4/630 https://doaj.org/toc/2076-3921 doi:10.3390/antiox11040630 2076-3921 https://doaj.org/article/ef5e1d48cd654f4f8c27f7128c8703ea Antioxidants, Vol 11, Iss 630, p 630 (2022) egg albumen quality storage time and temperature plants natural antioxidants Therapeutics. Pharmacology RM1-950 article 2022 ftdoajarticles https://doi.org/10.3390/antiox11040630 2023-09-03T00:45:15Z Enhanced albumen quality is reflected in increased thick albumen height, albumen weight, and Haugh unit value, while the antimicrobial, antioxidant, foaming, gelling, viscosity, and elasticity attributes are retained. Improved albumen quality is of benefit to consumers and to the food and health industries. Egg quality often declines during storage because eggs are highly perishable products and are most often not consumed immediately after oviposition. This review provides insights into albumen quality in terms of changes in albumen structure during storage, the influence of storage time and temperature, and the mitigation effects of natural dietary antioxidants of plant origin. During storage, albumen undergoes various physiochemical changes: loss of moisture and gaseous products through the shell pores and breakdown of carbonic acid, which induces albumen pH increases. High albumen pH acts as a catalyst for structural changes in albumen, including degradation of the β-ovomucin subunit and O -glycosidic bonds, collapse of the ovomucin-lysozyme complex, and decline in albumen protein–protein interactions. These culminate in declined albumen quality, characterized by the loss of albumen proteins, such as ovomucin, destabilized foaming and gelling capacity, decreased antimicrobial activity, albumen liquefaction, and reduced viscosity and elasticity. These changes and rates of albumen decline are more conspicuous at ambient temperature compared to low temperatures. Thus, albumen of poor quality due to the loss of functional and biological properties cannot be harnessed as a functional food, as an ingredient in food processing industries, and for its active compounds for drug creation in the health industry. The use of refrigerators, coatings, and thermal and non-thermal treatments to preserve albumen quality during storage are limited by huge financial costs, the skilled operations required, environmental pollution, and residue and toxicity effects. Nutritional interventions, including supplementation with natural ... Article in Journal/Newspaper Carbonic acid Directory of Open Access Journals: DOAJ Articles Antioxidants 11 4 630 |
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Open Polar |
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Directory of Open Access Journals: DOAJ Articles |
op_collection_id |
ftdoajarticles |
language |
English |
topic |
egg albumen quality storage time and temperature plants natural antioxidants Therapeutics. Pharmacology RM1-950 |
spellingShingle |
egg albumen quality storage time and temperature plants natural antioxidants Therapeutics. Pharmacology RM1-950 Uchechukwu Edna Obianwuna Vivian U. Oleforuh-Okoleh Jing Wang Hai-Jun Zhang Guang-Hai Qi Kai Qiu Shu-Geng Wu Potential Implications of Natural Antioxidants of Plant Origin on Oxidative Stability of Chicken Albumen during Storage: A Review |
topic_facet |
egg albumen quality storage time and temperature plants natural antioxidants Therapeutics. Pharmacology RM1-950 |
description |
Enhanced albumen quality is reflected in increased thick albumen height, albumen weight, and Haugh unit value, while the antimicrobial, antioxidant, foaming, gelling, viscosity, and elasticity attributes are retained. Improved albumen quality is of benefit to consumers and to the food and health industries. Egg quality often declines during storage because eggs are highly perishable products and are most often not consumed immediately after oviposition. This review provides insights into albumen quality in terms of changes in albumen structure during storage, the influence of storage time and temperature, and the mitigation effects of natural dietary antioxidants of plant origin. During storage, albumen undergoes various physiochemical changes: loss of moisture and gaseous products through the shell pores and breakdown of carbonic acid, which induces albumen pH increases. High albumen pH acts as a catalyst for structural changes in albumen, including degradation of the β-ovomucin subunit and O -glycosidic bonds, collapse of the ovomucin-lysozyme complex, and decline in albumen protein–protein interactions. These culminate in declined albumen quality, characterized by the loss of albumen proteins, such as ovomucin, destabilized foaming and gelling capacity, decreased antimicrobial activity, albumen liquefaction, and reduced viscosity and elasticity. These changes and rates of albumen decline are more conspicuous at ambient temperature compared to low temperatures. Thus, albumen of poor quality due to the loss of functional and biological properties cannot be harnessed as a functional food, as an ingredient in food processing industries, and for its active compounds for drug creation in the health industry. The use of refrigerators, coatings, and thermal and non-thermal treatments to preserve albumen quality during storage are limited by huge financial costs, the skilled operations required, environmental pollution, and residue and toxicity effects. Nutritional interventions, including supplementation with natural ... |
format |
Article in Journal/Newspaper |
author |
Uchechukwu Edna Obianwuna Vivian U. Oleforuh-Okoleh Jing Wang Hai-Jun Zhang Guang-Hai Qi Kai Qiu Shu-Geng Wu |
author_facet |
Uchechukwu Edna Obianwuna Vivian U. Oleforuh-Okoleh Jing Wang Hai-Jun Zhang Guang-Hai Qi Kai Qiu Shu-Geng Wu |
author_sort |
Uchechukwu Edna Obianwuna |
title |
Potential Implications of Natural Antioxidants of Plant Origin on Oxidative Stability of Chicken Albumen during Storage: A Review |
title_short |
Potential Implications of Natural Antioxidants of Plant Origin on Oxidative Stability of Chicken Albumen during Storage: A Review |
title_full |
Potential Implications of Natural Antioxidants of Plant Origin on Oxidative Stability of Chicken Albumen during Storage: A Review |
title_fullStr |
Potential Implications of Natural Antioxidants of Plant Origin on Oxidative Stability of Chicken Albumen during Storage: A Review |
title_full_unstemmed |
Potential Implications of Natural Antioxidants of Plant Origin on Oxidative Stability of Chicken Albumen during Storage: A Review |
title_sort |
potential implications of natural antioxidants of plant origin on oxidative stability of chicken albumen during storage: a review |
publisher |
MDPI AG |
publishDate |
2022 |
url |
https://doi.org/10.3390/antiox11040630 https://doaj.org/article/ef5e1d48cd654f4f8c27f7128c8703ea |
genre |
Carbonic acid |
genre_facet |
Carbonic acid |
op_source |
Antioxidants, Vol 11, Iss 630, p 630 (2022) |
op_relation |
https://www.mdpi.com/2076-3921/11/4/630 https://doaj.org/toc/2076-3921 doi:10.3390/antiox11040630 2076-3921 https://doaj.org/article/ef5e1d48cd654f4f8c27f7128c8703ea |
op_doi |
https://doi.org/10.3390/antiox11040630 |
container_title |
Antioxidants |
container_volume |
11 |
container_issue |
4 |
container_start_page |
630 |
_version_ |
1778523762007736320 |