Rheological, foaming, and emulsifying properties of liquid whole egg fortified with green tea extract and treated with high pressure

Tem Thi Dang; Tone Mari Rode; Dagbjørn Skipnes; Morten Sivertsvik; Estefanía Noriega Fernández

doi:10.1016/j.foodchem.2025.144442

Rheological, foaming, and emulsifying properties of liquid whole egg fortified with green tea extract and treated with high pressure

Food Chem. 2025 Apr 21:485:144442. doi: 10.1016/j.foodchem.2025.144442. Online ahead of print.

Authors

Tem Thi Dang¹, Tone Mari Rode², Dagbjørn Skipnes², Morten Sivertsvik³, Estefanía Noriega Fernández²

Affiliations

¹ NOFIMA Norwegian Institute of Food, Fisheries and Aquaculture Research, Richard Johnsens Gate 4, NO-4021 Stavanger, Norway. Electronic address: temdang@food.au.dk.
² NOFIMA Norwegian Institute of Food, Fisheries and Aquaculture Research, Richard Johnsens Gate 4, NO-4021 Stavanger, Norway.
³ NOFIMA Norwegian Institute of Food, Fisheries and Aquaculture Research, Richard Johnsens Gate 4, NO-4021 Stavanger, Norway. Electronic address: Morten.Sivertsvik@nofima.no.

PMID: 40300420
DOI: 10.1016/j.foodchem.2025.144442

Abstract

Liquid whole egg (LWE) is increasingly popular for its convenience in food preparation. While pasteurization ensures safety, it often impairs LWE's functional properties. High pressure processing (HP) is a non-thermal preservation method that maintains product quality and nutrition. Green tea extracts (GTE) are rich in polyphenols, offering antioxidant and antimicrobial benefits, and can enhance LWE's properties. This study examines the effects of combining GTE and HP on LWE's rheological, foaming, and emulsifying properties using response surface methodology to optimize HP conditions. HP with GTE improved foaming ability and stability by 21 % and 23 %, and emulsifying ability and stability by 41 % and 26 %, respectively, compared to raw LWE. Conventional pasteurization (60 °C, 3.5 min) reduced these properties by 2 %, 10 %, 5 %, and 0.1 %, respectively. GTE fortification maintained or improved these properties under both treatments. All LWE samples exhibited pseudoplastic flow behavior, with HP reducing yield stress and flow behavior index, increasing consistency.

Keywords: Emulsifying properties; Foaming properties; Green tea extract; High pressure; Liquid whole egg; Rheology.