Innovative Food Science & Emerging Technologies最新文献

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Combination of controlled enzymatic hydrolysis and ultrafiltration as the technique for bioactive peptide production intended for the food industry

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-02-27 DOI: 10.1016/j.ifset.2025.103979

Tanja Krunic , Marica Rakin

Hypertension is the main risk factor for cardiovascular disease and one of the most common diseases worldwide. Long-term use of antihypertension drugs causes potentially adverse effects. The ACE-inhibitory peptides from natural sources are a safer therapeutic alternative without side effects. This work investigates obtaining bioactive peptides from whey proteins by combining controlled enzymatic hydrolysis and ultrafiltration. Hydrolysis of whey protein with three enzymes showed a significant increase in antioxidant and ACE-inhibitory capacity compared to the non-hydrolyzed sample. The hydrolysate obtained by proteinase k, trypsin, and thermolysin shows 60, 33, and 24 times higher ACE-inhibitory activity than the non-hydrolyzed sample. Hydrolysis with trypsin increases the amount of peptides with molecular weight lower than 3 kDa from 0.2 to 31, thermolysin to 52 and proteinase k to 62 %. Since large differences in the bioactivities of the peptide fractions of the hydrolysate were shown, ultrafiltration as a step after hydrolysis proved to be a good option for increasing the overall bioactivity of the sample after hydrolysis. Thermolysin showed the highest need for single-stage ultrafiltration after hydrolysis, while proteinase k showed no need for ultrafiltration. Hydrolysis of whey proteins by proteinase k creates the largest amount of peptides with a molecular weight below 3 kDa, and the highest antioxidant and ACE-inhibitory activity which can be used as pharmaceuticals or additives to functional food specially created for people with hypertension. The confectionery filling enriched with bioactive peptides didn't change the sensory properties but significantly increased antioxidant and ACE-inhibitory activity and stayed stable during storage.

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引用次数: 0

Assessing the effect of cold plasma pretreatment on the quality characteristics of bioactive compound extraction from high-pressure processing treated green coffee beans

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-02-27 DOI: 10.1016/j.ifset.2025.103978

Kamalapreetha Baskaran , Mahendran Radhakrishnan

This study presents a novel approach for enhancing the extraction efficiency of bioactive compounds from green coffee beans (Coffea arabica) by combining cold plasma pretreatment with high-pressure processing (HPP). Traditional extraction methods often result in the degradation of bioactives and raise environmental concerns. Cold plasma, a non-thermal technology, modifies plant cell walls to increase permeability, facilitating the release of valuable compounds. When integrated with HPP, which uses hydrostatic pressure to further enhance extraction, the combination proves highly effective. Optical Emission Spectroscopy (OES) was used to characterize plasma-generated reactive species interacting with the coffee bean surfaces, improving extraction yield. Significant improvements were observed in total phenolic content (TPC), radical scavenging activity, chlorogenic acid (CGA), and caffeine levels. Notably, the highest extraction yield (16.682 mg/mL) was achieved with 300 MPa HPP for 30 min without cold plasma. Cold plasma pretreatment increased TPC to 18.661 mg/mL (5 min of cold plasma and 300 MPa HPP for 10 min), and radical scavenging activity reached up to 96.845 %. This combined treatment also led to enhanced CGA content

(10.294 mg/mL). The Gas Chromatography-Mass Spectrometry (GC–MS) analysis revealed significant changes in the composition and concentration of secondary metabolites, such as caffeine and phenolic derivatives. Gas Chromatography-Mass Spectrometry (GC–MS) analysis revealed significant changes in the composition and concentration of secondary metabolites, such as caffeine and phenolic derivatives. This study demonstrates the novel and promising potential of cold plasma-assisted HPP for producing high-quality, bioactive-rich extracts from green coffee beans, with considerable advantages over conventional extraction methods in terms of bioactive preservation and extraction efficiency. The approach holds significant potential for applications in the food, beverage, and nutraceutical industries.

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引用次数: 0

Characterization of ultrasonicated and ozonated oat 1, 4-β-D-glucan

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-02-26 DOI: 10.1016/j.ifset.2025.103977

Prabhjot Kaur , Kamaljit Kaur , Jaspreet Kaur , Preetinder Kaur , Rahul Kapoor , Shaik Jakeer Basha , Nitin Mehta

Oat 1, 4-β-D-glucan is renowned for its physiological benefits and industrially relevant properties. However, its high molecular weight and viscosity limit its industrial applications. To enhance its functional and structural properties, oat 1, 4-β-D-glucan was modified using ultrasonication (US) and ozonation (OZ), and its functional, structural, thermal, and rheological properties were characterized. The yield and recovery of 1, 4-β-D-glucan were 4.74 % and 81.6 %, respectively. Molecular weight decreased from 1450 × 10³ Da (native) to 52 × 10³ Da (OZ-II). Hydrodynamic particle size reduced from 2510.8 nm (native) to 156.3 nm (OZ-II), with a polydispersity index and zeta potential of −10.8 mV indicating enhanced uniformity and stability. FE-SEM showed structural disruption in US-treated samples and porosity in OZ-treated samples. DSC analysis indicated increased thermal stability in OZ-II, with the highest onset temperature (29.71 °C) and lowest enthalpy change (107.52 J/g). The frequency sweep and shear test showed that all samples exhibited shear-thinning property and lowest viscosity values were observed for OZ-II. FTIR spectra confirmed structural modifications, with increased peaks at 1720 cm⁻¹ (CO stretching) in OZ-treated samples, indicating oxidation. Additionally, X-ray diffraction analysis revealed a reduction in crystallinity index from 32.2 % (native) to 29.4 % (OZ-II), attributed to disruption of the crystalline regions by ozone treatment. These findings demonstrate that US and OZ modifications significantly enhance the functionality and processing suitability of 1, 4-β-D-glucan, providing valuable insights for its industrial application.

{"title":"Characterization of ultrasonicated and ozonated oat 1, 4-β-D-glucan","authors":"Prabhjot Kaur , Kamaljit Kaur , Jaspreet Kaur , Preetinder Kaur , Rahul Kapoor , Shaik Jakeer Basha , Nitin Mehta","doi":"10.1016/j.ifset.2025.103977","DOIUrl":"10.1016/j.ifset.2025.103977","url":null,"abstract":"<div><div>Oat 1, 4-β-D-glucan is renowned for its physiological benefits and industrially relevant properties. However, its high molecular weight and viscosity limit its industrial applications. To enhance its functional and structural properties, oat 1, 4-β-D-glucan was modified using ultrasonication (US) and ozonation (OZ), and its functional, structural, thermal, and rheological properties were characterized. The yield and recovery of 1, 4-β-D-glucan were 4.74 % and 81.6 %, respectively. Molecular weight decreased from 1450 × 10<sup>3</sup> Da (native) to 52 × 10<sup>3</sup> Da (OZ-II). Hydrodynamic particle size reduced from 2510.8 nm (native) to 156.3 nm (OZ-II), with a polydispersity index and zeta potential of −10.8 mV indicating enhanced uniformity and stability. FE-SEM showed structural disruption in US-treated samples and porosity in OZ-treated samples. DSC analysis indicated increased thermal stability in OZ-II, with the highest onset temperature (29.71 °C) and lowest enthalpy change (107.52 J/g). The frequency sweep and shear test showed that all samples exhibited shear-thinning property and lowest viscosity values were observed for OZ-II. FTIR spectra confirmed structural modifications, with increased peaks at 1720 cm<sup>−1</sup> (C<img>O stretching) in OZ-treated samples, indicating oxidation. Additionally, X-ray diffraction analysis revealed a reduction in crystallinity index from 32.2 % (native) to 29.4 % (OZ-II), attributed to disruption of the crystalline regions by ozone treatment. These findings demonstrate that US and OZ modifications significantly enhance the functionality and processing suitability of 1, 4-β-D-glucan, providing valuable insights for its industrial application.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 103977"},"PeriodicalIF":6.3,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143520263","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Editorial: Sustainable food technologies

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-02-24 DOI: 10.1016/j.ifset.2025.103974

Heidy M.W. den Besten , Vasilis P. Valdramidis

引用次数: 0

Innovative deep eutectic solvent approach vs. conventional alkaline for kenaf seed protein extraction: A comprehensive comparison of structural, thermal, nutritional and techno-functional properties

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-02-21 DOI: 10.1016/j.ifset.2025.103972

Brisha Arulrajah , Mohammed S. Qoms , Wan Zunairah Wan Ibadullah , Nazamid Saari

This study was the first to compare the effects of innovative deep eutectic solvent-based green extractant (ChCl:U and ChCl:Gly) and conventional alkaline solubilisation-acid precipitation (CA) approaches on kenaf seed protein extractability, structural, thermal, nutritional and techno-functional properties. Both CA and ChCl:U methods showed better protein extractability than ChCl:Gly. DES-based extraction induced lesser structural changes in kenaf seed protein compared to CA method. All proteins displayed high digestibility, but DES extraction produced more balanced amino acid ratios. Both CA and ChCl:U methods exhibited superior functional performance at all the tested pH compared to ChCl:Gly. Notably, CA demonstrated superior emulsification properties, whereas ChCl:U exhibited the highest foaming properties. The emulsification and foaming activities with all extraction methods were the highest in alkaline conditions, while better stabilities were observed in acidic conditions. Overall, the DES protein extraction method using ChCl:U can be employed as green alternative for extracting kenaf seed protein.

{"title":"Innovative deep eutectic solvent approach vs. conventional alkaline for kenaf seed protein extraction: A comprehensive comparison of structural, thermal, nutritional and techno-functional properties","authors":"Brisha Arulrajah , Mohammed S. Qoms , Wan Zunairah Wan Ibadullah , Nazamid Saari","doi":"10.1016/j.ifset.2025.103972","DOIUrl":"10.1016/j.ifset.2025.103972","url":null,"abstract":"<div><div>This study was the first to compare the effects of innovative deep eutectic solvent-based green extractant (ChCl:U and ChCl:Gly) and conventional alkaline solubilisation-acid precipitation (CA) approaches on kenaf seed protein extractability, structural, thermal, nutritional and techno-functional properties. Both CA and ChCl:U methods showed better protein extractability than ChCl:Gly. DES-based extraction induced lesser structural changes in kenaf seed protein compared to CA method. All proteins displayed high digestibility, but DES extraction produced more balanced amino acid ratios. Both CA and ChCl:U methods exhibited superior functional performance at all the tested pH compared to ChCl:Gly. Notably, CA demonstrated superior emulsification properties, whereas ChCl:U exhibited the highest foaming properties. The emulsification and foaming activities with all extraction methods were the highest in alkaline conditions, while better stabilities were observed in acidic conditions. Overall, the DES protein extraction method using ChCl:U can be employed as green alternative for extracting kenaf seed protein.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 103972"},"PeriodicalIF":6.3,"publicationDate":"2025-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143488230","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

IFSET-the first 100 volumes

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-02-18 DOI: 10.1016/j.ifset.2025.103971

Dietrich Knorr

引用次数: 0

Enhancing Xinong black spike whole flour dough and Mantous through CP non-thermal treatment: Quality improvements and consumer preference

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-02-15 DOI: 10.1016/j.ifset.2025.103957

Teng Zhang , Junbo Liu , Jialiang He , Ming Xu , Wenqing Shi , Hao Jiang

This study investigates the application of cold plasma (CP) technology as a non-thermal method to enhance the processing quality of Xinong Black Spike-Whole Flour (XBS-WF) dough and Mantou. XBS-WF, valued for its rich color and high nutritional content, poses challenges in dough handling and Mantou production due to its unique characteristics. In this study, samples were treated under CP conditions at 40 V and 0.9 A for 2, 4 and 6 min, with untreated samples serving as a control, and it was found that the CP treatment improved key quality parameters of the dough, including starch granule morphology, viscosity, pasting behavior, water absorption, and stability. These changes contributed to improvements in dough color, aroma, and overall handling properties. However, prolonged CP exposure led to undesirable effects, such as starch granule aggregation and changes in dough microstructure, which increased hardness and elasticity but reduced adhesion and chewiness. CP-treated XBS-WF dough showed enhanced sensory attributes, particularly in taste, flavor, and texture. For the Mantou, CP treatment resulted in improved color, texture, fluffiness, elasticity, and overall mouthfeel, aligning well with consumer preferences. Low-field nuclear magnetic resonance analysis revealed a redistribution of water within the dough, likely due to the reinforcement of the gluten network, which contributed to improved moisture retention and Mantou quality. Sensory evaluations further confirmed the superiority of CP-treated Mantous in terms of appearance, porosity, structure, and resilience, leading to higher consumer acceptance. These results suggest CP as a promising method to enhance XBS-WF processing quality with potential for industrial use.

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引用次数: 0

Effects of electrode configuration and orientation on electromagnetic field distribution and temperature evolution in radio frequency systems

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-02-15 DOI: 10.1016/j.ifset.2025.103970

Ozan Altin , Azin Farmanfarmaee , Huseyin Topcam , Fanbin Kong , Fahrettin Gogus , Francesco Marra , Ferruh Erdogdu

Electrode (potential applied electrode and ground electrodes) configuration and their orientations affect the electromagnetic field distribution within the radio frequency (RF) systems and temperature evolution inside the processed samples. Parallel flat plate and staggered through field or rod electrode systems are common electrode designs. Therefore, the objective of this study was to compare the effect of electrode configuration and orientation on electromagnetic field distribution in various RF systems and resulting temperature evolution.

For this purpose, a mathematical model was first developed and validated with the experimental data obtained from three different RF systems (two staggered through field electrode configuration systems and a parallel plate electrode configuration system). Potential values of 2300 to 14,000 V through the charged electrode were obtained at the electrode gaps of 6 to 14 cm depending upon the electrode types (rod and parallel plate) and their configurations where the potential applied electrode was placed at top or bottom of the cavity. Temperature uniformity improved with increased electrode gap, and the parallel plate electrode design provided the higher heating rates at lower electrode gaps. The heating rate was lower at higher electrode gaps while contradicted results were obtained in the staggered through field electrode designs with respect to the electrode gap. The electromagnetic field distribution also differed significantly in these systems. The results of this study are considered to have the potential to be applied in industrial scale RF processing studies specially with more than one RF cavity systems.

{"title":"Effects of electrode configuration and orientation on electromagnetic field distribution and temperature evolution in radio frequency systems","authors":"Ozan Altin , Azin Farmanfarmaee , Huseyin Topcam , Fanbin Kong , Fahrettin Gogus , Francesco Marra , Ferruh Erdogdu","doi":"10.1016/j.ifset.2025.103970","DOIUrl":"10.1016/j.ifset.2025.103970","url":null,"abstract":"<div><div>Electrode (potential applied electrode and ground electrodes) configuration and their orientations affect the electromagnetic field distribution within the radio frequency (RF) systems and temperature evolution inside the processed samples. Parallel flat plate and staggered through field or rod electrode systems are common electrode designs. Therefore, the objective of this study was to compare the effect of electrode configuration and orientation on electromagnetic field distribution in various RF systems and resulting temperature evolution.</div><div>For this purpose, a mathematical model was first developed and validated with the experimental data obtained from three different RF systems (two staggered through field electrode configuration systems and a parallel plate electrode configuration system). Potential values of 2300 to 14,000 V through the charged electrode were obtained at the electrode gaps of 6 to 14 cm depending upon the electrode types (rod and parallel plate) and their configurations where the potential applied electrode was placed at top or bottom of the cavity. Temperature uniformity improved with increased electrode gap, and the parallel plate electrode design provided the higher heating rates at lower electrode gaps. The heating rate was lower at higher electrode gaps while contradicted results were obtained in the staggered through field electrode designs with respect to the electrode gap. The electromagnetic field distribution also differed significantly in these systems. The results of this study are considered to have the potential to be applied in industrial scale RF processing studies specially with more than one RF cavity systems.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 103970"},"PeriodicalIF":6.3,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143453322","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A plant-based cheese alternative (PCA) developed by oleogelation with apricot kernel oil and incorporation of the kernel press cake: An alternative approach to produce PCA containing lower saturated fatty acid

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-02-15 DOI: 10.1016/j.ifset.2025.103968

Şerife Fidan , Ali Tekin , Didem Şahingil , İhsan Karabulut , Ali Adnan Hayaloğlu

Increasing interest in plant-based foods has spurred research into new sources and ways to enhance the nutritional value of plant-based cheese alternatives (PCA). This study investigated the use of a commonly discarded by-product (cold press cake) from apricot kernel oil extraction as a protein source. An oleogel with apricot kernel oil was prepared by blending candelilla wax (CDW, 75 %) and carnauba wax (CRW, 25 %) to provide an alternative to coconut oil (CO), which is commonly used in PCAs due to its high saturated fat content. Two different PCA formulations were developed using this oleogel (Og) and CO, and their composition, texture, rheology, biochemical, physicochemical, and sensory properties were evaluated after the first, 30th, and 60th day. Both PCAs had similar pH, protein, fat, and moisture contents; however, the use of Og significantly decreased the saturated fat content in the PCAs from 94.58 % to 6.57 % and significantly changed the fatty acid composition. Both PCAs were promising in mimicking the melting behavior of animal-based cheese, with about a 36 % expansion of diameter. In addition, the results of the rheological analysis showed that both PCAs became more viscous with increasing temperature. Forty-two volatile compounds were identified in the PCAs, including those commonly detected in animal-based cheeses. Peptide profiles, amino acid content and protein patterns consistently showed no difference in proteolytic activity between the samples. In addition, SEM and FT-IR results showed no differences between the PCAs, and SEM examination revealed similar deformation during storage. It was concluded that apricot kernel oil oleogel and cake can be effectively used as fat and protein sources, respectively, for the production of PCAs. In addition, the use of apricot kernel oil oleogel resulted in PCAs with high unsaturated and low saturated fatty acid content.

{"title":"A plant-based cheese alternative (PCA) developed by oleogelation with apricot kernel oil and incorporation of the kernel press cake: An alternative approach to produce PCA containing lower saturated fatty acid","authors":"Şerife Fidan , Ali Tekin , Didem Şahingil , İhsan Karabulut , Ali Adnan Hayaloğlu","doi":"10.1016/j.ifset.2025.103968","DOIUrl":"10.1016/j.ifset.2025.103968","url":null,"abstract":"<div><div>Increasing interest in plant-based foods has spurred research into new sources and ways to enhance the nutritional value of plant-based cheese alternatives (PCA). This study investigated the use of a commonly discarded by-product (cold press cake) from apricot kernel oil extraction as a protein source. An oleogel with apricot kernel oil was prepared by blending candelilla wax (CDW, 75 %) and carnauba wax (CRW, 25 %) to provide an alternative to coconut oil (CO), which is commonly used in PCAs due to its high saturated fat content. Two different PCA formulations were developed using this oleogel (Og) and CO, and their composition, texture, rheology, biochemical, physicochemical, and sensory properties were evaluated after the first, 30th, and 60th day. Both PCAs had similar pH, protein, fat, and moisture contents; however, the use of Og significantly decreased the saturated fat content in the PCAs from 94.58 % to 6.57 % and significantly changed the fatty acid composition. Both PCAs were promising in mimicking the melting behavior of animal-based cheese, with about a 36 % expansion of diameter. In addition, the results of the rheological analysis showed that both PCAs became more viscous with increasing temperature. Forty-two volatile compounds were identified in the PCAs, including those commonly detected in animal-based cheeses. Peptide profiles, amino acid content and protein patterns consistently showed no difference in proteolytic activity between the samples. In addition, SEM and FT-IR results showed no differences between the PCAs, and SEM examination revealed similar deformation during storage. It was concluded that apricot kernel oil oleogel and cake can be effectively used as fat and protein sources, respectively, for the production of PCAs. In addition, the use of apricot kernel oil oleogel resulted in PCAs with high unsaturated and low saturated fatty acid content.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 103968"},"PeriodicalIF":6.3,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143550598","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The efficiency of Thermosonication, Ultrasonication and pasteurization on the storage stability of fresh eggs

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies

Pub Date : 2025-02-15 DOI: 10.1016/j.ifset.2025.103969

Cengiz Caner , Pınar Gedikoglu Arslan , Muhammed Yüceer

The effectiveness of ultrasonication (90 W 3.5 min.), thermosonication (52 °C, 90 W 3.5 min.), and pasteurization (57.5 °C, 25 min.) processes on the quality attributes (HU as Haugh unit, YI as yolk index, dry matter, pH, foam stability and relative foam capacity) and shell strength of fresh eggs were evaluated during storage period. The significant differences in HU values between the untreated group and the treated eggs began to be observed from the day-10. The significant differences were found in the HU both in the untreated group (47.95) and in the eggs treated with ultrasonication (55.56), thermosonication (63.64), and pasteurization (73.28), with the highest HU value found in the pasteurized eggs at day-30. It was observed that thermosonication treatments maintained higher YI values compared to the untreated group, with significant differences between the values. The pH of the albumen and yolk at all groups increased in the highest value with control (albumen 9.44 - yolk 6.44), ultrasonication (albumen 9.35 - yolk 6.34), thermosonication (albumen 9.37 - yolk 6.41), and pasteurization (albumen 9,40 - yolk 6.35). The albumen dry matter values tended to increase in all groups during the storage, with the lowest dry matter results observed in the ultrasonicated samples. The relative foam capacity (RWC) value of the eggs treated with ultrasonication (796) was higher than those of the control (626), thermosonication (735), and pasteurization (680) groups. It was highlighted that thermal treatment led to a decrease in the RWC values at day-30. The lowest shell strength values were observed in the thermosonication samples due to both the cavitation mechanism and heat. This study demonstrated that thermosonication process is efficacious in maintaining the quality attributes of the fresh shell eggs. It was found that the combination of ultrasound with heat particularly improved quality characteristics such as HU and YI. Thermosonication applications could be an important and effective alternative for enhancing the internal-quality attributes and increasing the storage stability of eggs.

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