Evaluation of physicochemical properties on meringue prepared from phospholipase A2 enzyme-hydrolyzed liquid egg albumen

Yüceer, Muhammed

doi:10.1007/s00217-020-03538-4

Cited by 10 publications

(8 citation statements)

References 33 publications

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“…The gap was set to 1 mm in all rheological analysis. The viscosity was measured over a range from 0.01 to 100 s −1 of shear rate for 60 s at 25°C (Yüceer, 2020a). The best rheological model was selected using TA Instruments Trios Software and verified by statistical analysis and the rheological parameters were calculated using the fitted model of the Herschel‐Bulkley equation (Yüceer, 2020b).…”

Section: Methodsmentioning

confidence: 99%

Chitosan coatings and chitosan nanocomposite to enhance the storage stability of fresh eggs during storage

Caner

Coşkun

Yüceer

2022

Food Processing Preservation

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Eggs are a common, inexpensive, wholesome, high-quality nutritious density food that complete proteins for human health. Due to its valuable functional properties such as gelling, coagulation, and emulsifying, eggs are also extensively used in the food sector (Yüceer & Caner, 2022). The production volume was over 82.17 million metric tons in 2019 worldwide (Anonymous, 2020). However, about 7-8% of the total egg production was discarded because of eggshell breakage (complete breakage or microcrack) due to the loss during collection, cleaning, packing, transportation, and handling causing economic losses (Liu et al., 2017). Research on improving the quality of the eggshell result in minimizing the breakage is a vital topic. Fresh eggs are perishable and can also be deteriorated during storage (Caner &

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Section: Methodsmentioning

confidence: 99%

Chitosan coatings and chitosan nanocomposite to enhance the storage stability of fresh eggs during storage

Caner

Coşkun

Yüceer

2022

Food Processing Preservation

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“…However, faster than other products (Aviara, 2020). Water activity is one of the significant parameters associated with the shelf life via effects on storage stability, microbial growth, and rheological behavior of dehydrated food products (Syamaladevi et al, 2016;Yuceer, 2020). Yuceer (2020) has shown that prolonged storage of meringue elevated its water activity dramatically, mainly attributed to its high hygroscopic nature.…”

Section: Color Characteristics and Physical Dimensionsmentioning

confidence: 99%

“…Water activity is one of the significant parameters associated with the shelf life via effects on storage stability, microbial growth, and rheological behavior of dehydrated food products (Syamaladevi et al, 2016;Yuceer, 2020). Yuceer (2020) has shown that prolonged storage of meringue elevated its water activity dramatically, mainly attributed to its high hygroscopic nature. The water activity of the control samples increased gradually over time, whereas the samples stored in M-LDPE and PET packages remained stable (Figure 2B).…”

Section: Color Characteristics and Physical Dimensionsmentioning

confidence: 99%

Quality changes and shelf life of salted duck egg white meringues stored in alternative packages at two temperatures

Noonim

Venkatachalam

2021

qas

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Salted duck egg white meringues stored in alternative packages (paper control, metalized low-density polyethylene (M-LDPE), and polyethylene terephthalate (PET)) and at two alternative storage temperatures (30°C and 40°C) were tested for changes in quality over a period of 120 days. Every 15 days, the meringues were tested for physicochemical and microbial qualities. Package type, storage temperature, and storage time all influenced the overall meringue quality. This study revealed that meringues kept at 40°C experienced more loss of quality than those kept at 30°C. During storage, meringue’s lightness and yellowness diminished while redness increased, and the sample volume shrunk. The control samples were significantly more affected than the other cases. The sample’s weight, moisture, aw, and pH were highest in the control samples when stored at 40°C. Textural profiles such as hardness, chewiness, cohesiveness, fracturability, gumminess, and springiness decreased in all cases with stor-age time, whereas adhesiveness and resilience increased. The M-LDPE and PET packages maintained the sample texture. The radical scavenging abilities of the samples did not significantly differ by the alternatives tested, but a gradual increase was noted during prolonged storage. The control samples had significant levels of pathogenic bacteria (Escherichia coli and Salmonella) and spoilage microorganisms (yeast and mold), reducing the shelf life to 90 days. In contrast, M-LDPE and PET packages maintained the sample qualities throughout the testing period of 120 days. It was found that M-LDPE and PET packages prolonged the shelf life of meringues when stored at 30°C, more so than at 40°C.

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“…Considering the limitations of conventional bioprinting methods for achieving the cell‐laden porous construct, we focused on the scientific principle of a meringue, i.e., a firm and sustainable foam structure containing nanofibrillated egg white albumin created via whipping 15 . In the culinary field, food scientists have been investigating the principle of foaming 15–19 . Whipping method involves stirring using a whipper to develop a foam structure by mixing and simultaneously embedding air into a liquid 20,21 .…”

Section: Introductionmentioning

confidence: 99%

“…Consequently, air bubbles can be entrapped in the structure. Therefore, meringue has been referred to as a “culinary scaffold” by food scientists owing to its firm aerated texture 15–19,27–33 …”

Section: Introductionmentioning

confidence: 99%

Bioprinted hASC‐laden collagen/HA constructs with meringue‐like macro/micropores

Koo

Kim

2022

Bioengineering & Transla Med

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Extrusion-based bioprinting is one of the most effective methods for fabricating cellladen mesh structures. However, insufficient cellular activities within the printed cylindrical cell-matrix blocks, inducing low cell-to-cell interactions due to the disturbance of the matrix hydrogel, remain to be addressed. Hence, various sacrificial materials or void-forming methods have been used; however, most of them cannot solve the problem completely or require complicated fabricating procedures. Herein, we suggest a bioprinted cell-laden collagen/hydroxyapatite (HA) construct comprising meringue-like porous cell-laden structures to enhance osteogenic activity. A porous bioink is generated using a culinary process, i.e., the whipping method, and the whipping conditions, such as the material concentration, time, and speed, are selected appropriately. The constructs fabricated using the meringue-like bioink with MG63 cells and human adipose stem cells exhibit outstanding metabolic and osteogenic activities owing to the synergistic effects of the efficient cell-to-cell interactions and HA stimulation released from the porous structure. The in vitro cellular responses indicate that the meringue-like collagen bioink for achieving an extremely porous cell-laden construct can be a highly promising cell-laden material for various tissue regeneration applications.

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Evaluation of physicochemical properties on meringue prepared from phospholipase A2 enzyme-hydrolyzed liquid egg albumen

Cited by 10 publications

References 33 publications

Chitosan coatings and chitosan nanocomposite to enhance the storage stability of fresh eggs during storage

Chitosan coatings and chitosan nanocomposite to enhance the storage stability of fresh eggs during storage

Quality changes and shelf life of salted duck egg white meringues stored in alternative packages at two temperatures

Bioprinted hASC‐laden collagen/HA constructs with meringue‐like macro/micropores

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