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...

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Published in:Antioxidants
Main Authors: Uchechukwu Edna Obianwuna, Vivian U. Oleforuh-Okoleh, Jing Wang, Hai-Jun Zhang, Guang-Hai Qi, Kai Qiu, Shu-Geng Wu
Format: Text
Language:English
Published: Multidisciplinary Digital Publishing Institute 2022
Subjects:
egg
Online Access:https://doi.org/10.3390/antiox11040630
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spelling ftmdpi:oai:mdpi.com:/2076-3921/11/4/630/ 2023-08-20T04:05:53+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 agris 2022-03-25 application/pdf https://doi.org/10.3390/antiox11040630 EN eng Multidisciplinary Digital Publishing Institute https://dx.doi.org/10.3390/antiox11040630 https://creativecommons.org/licenses/by/4.0/ Antioxidants; Volume 11; Issue 4; Pages: 630 egg albumen quality storage time and temperature plants natural antioxidants Text 2022 ftmdpi https://doi.org/10.3390/antiox11040630 2023-08-01T04:34:12Z 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 ... Text Carbonic acid MDPI Open Access Publishing Antioxidants 11 4 630
institution Open Polar
collection MDPI Open Access Publishing
op_collection_id ftmdpi
language English
topic egg
albumen quality
storage time and temperature
plants
natural antioxidants
spellingShingle egg
albumen quality
storage time and temperature
plants
natural antioxidants
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
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 Text
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 Multidisciplinary Digital Publishing Institute
publishDate 2022
url https://doi.org/10.3390/antiox11040630
op_coverage agris
genre Carbonic acid
genre_facet Carbonic acid
op_source Antioxidants; Volume 11; Issue 4; Pages: 630
op_relation https://dx.doi.org/10.3390/antiox11040630
op_rights https://creativecommons.org/licenses/by/4.0/
op_doi https://doi.org/10.3390/antiox11040630
container_title Antioxidants
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