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Eggs and Egg Products: Production, Processing, and Safety
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Eggs and Egg Products: Production, Processing, and Safety

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".

Deadline for manuscript submissions: 15 August 2025 | Viewed by 7128

Special Issue Editor

Dr. Yujie Su

E-Mail Website
Guest Editor
School of Food Science and Technology, Jiangnan University, Wuxi, China
Interests: functional egg product processing technology; active proteins/peptides; bioactive substance transport system

Special Issue Information

Dear Colleagues,

Eggs have a long history of being consumed by humans and have long been regarded as a ‘dual-functional food ingredient’. The first aspect of this being that eggs are rich in nutrients, providing consumers with a high-quality protein and lipid source as well as a wide variety of critical minerals, vitamins, trace elements, and bioactive ingredients. The second aspect is that eggs have excellent processing characteristics, such as gelation, foaming, and emulsifying properties. They have been widely used as an important functional ingredient in the fields of food production, medicine, and cosmetics. Research on the production process, properties, and safety of eggs and egg products has always been a hot topic, covering such areas as, for example, new techniques for the processing and preservation of egg products, improvements to the nutritional or functional properties of egg products, the extraction and production of active ingredients from eggs, and exploring the relationship between the ingredients of eggs and human health. Fresh research on these fields would further expand the myriad applications of eggs and egg products.

Dr. Yujie Su
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • eggs
  • egg products
  • processing
  • nutrition
  • functional properties
  • safety

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Published Papers (5 papers)

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Research

17 pages, 3584 KiB  
Article
Comparative Analysis of Egg Yolk Phospholipid Unsaturation and Its Impact on Neural Health in Alzheimer Disease Mice
by Yuhang Sun, Yao Wu, Bing Fang, Jingyu Li, Yue Liu, Haina Gao and Ming Zhang
Foods 2025, 14(5), 792; https://doi.org/10.3390/foods14050792 - 26 Feb 2025
Viewed by 607
Abstract
The mechanism of egg yolk phosphatidylcholine (PC) in alleviating Alzheimer’s disease (AD) has not yet been clear. The fatty acid composition of PC, especially the ratio of polyunsaturated fatty acids (PUFA), may be a critical determinant of their structural and functional roles. This [...] Read more.
The mechanism of egg yolk phosphatidylcholine (PC) in alleviating Alzheimer’s disease (AD) has not yet been clear. The fatty acid composition of PC, especially the ratio of polyunsaturated fatty acids (PUFA), may be a critical determinant of their structural and functional roles. This study aimed to conduct a comparative analysis of the unsaturation levels of egg yolk PC and their impact on neurological health in a murine model of AD. The results showed that oral administration of high and low unsaturation PC (HUP, LUP) enhanced learning and memory abilities in AD mice, with the HUP intervention demonstrating superior efficacy compared to the LUP. Follow-up biochemical analysis of the brain tissue also suggested that HUP intervention effectively mitigated oxidative-stress damage and inhibited tau hyperphosphorylation in AD mice. Meanwhile, lipidomic analyses of the mouse hippocampus revealed that HUP intervention substantially increased the levels of phospholipids, such as PEt (phosphatidylethanol) and BisMePA (bis(methylthio)phenylacetic acid), which are recognized as vital components of neuronal cell membranes. Furthermore, HUP intervention markedly elevated the levels of phospholipids incorporating PUFAs in the hippocampus. These results revealed a mitigating role for unsaturated egg yolk PC in AD prevention and offer new insights into AD prevention from a lipidomic perspective. Full article
(This article belongs to the Special Issue Eggs and Egg Products: Production, Processing, and Safety)
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14 pages, 4596 KiB  
Article
Effect of Succinylation on Oxidation–Aggregation of Low-Density Lipoprotein and Formation of Off-Flavors in Heated Egg Yolks
by Liuyang Ren, Cheng Sun, Ying Lv and Lokesh Kumar
Foods 2024, 13(21), 3489; https://doi.org/10.3390/foods13213489 - 30 Oct 2024
Viewed by 1171
Abstract
This study examined the effect of succinylation on protein oxidation–aggregation and the formation of off-flavors in heated egg yolks (EYs). The sensory evaluation, content of volatile compounds, stability of low-density lipoprotein (LDL) particles, and oxidation of lipid and protein at six levels of [...] Read more.
This study examined the effect of succinylation on protein oxidation–aggregation and the formation of off-flavors in heated egg yolks (EYs). The sensory evaluation, content of volatile compounds, stability of low-density lipoprotein (LDL) particles, and oxidation of lipid and protein at six levels of succinylated EY (0.25%, 0.5%, 1%, 2%, 5%, and 10%, w/w) were determined. The results showed that the succinylated thermal EY’s concentration of volatiles and off-flavors was reduced. Oil exudation and lipid and protein oxidation decreased with the improved succinylation degree. Succinylation also reduced the LDL particle size and changed the secondary structure (decreased the β-sheets and increased the α-helices) of protein in LDL particles. Meanwhile, succinylation could effectively change the thermal oxidation–aggregation of LDL protein by introducing succinyl groups with negative charges, thus increasing the stability of LDL particles in succinylated EY during heating. These results further revealed the relationship between the oxidation–aggregation of LDL and the formation of off-flavors in heated EY. These results also help improve the flavor quality of heat-treated EY and expands the application scope of egg products. Full article
(This article belongs to the Special Issue Eggs and Egg Products: Production, Processing, and Safety)
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12 pages, 3205 KiB  
Article
Effect of Radio Frequency Energy for Intervention Processing on the Quality of Intact Eggs
by Daniela Bermudez-Aguirre, Joseph Sites, Joshua Carter, Joseph Uknalis and Brendan A. Niemira
Foods 2024, 13(21), 3457; https://doi.org/10.3390/foods13213457 - 29 Oct 2024
Viewed by 1134
Abstract
During conventional pasteurization, eggs are submerged for 60 min at 56.7 °C, a lengthy and costly process that affects egg quality. Radio frequency (RF), a means to pasteurize eggs without affecting quality, is a novel option based on fast volumetric heating; however, there [...] Read more.
During conventional pasteurization, eggs are submerged for 60 min at 56.7 °C, a lengthy and costly process that affects egg quality. Radio frequency (RF), a means to pasteurize eggs without affecting quality, is a novel option based on fast volumetric heating; however, there is scarce information about the quality of such treated food. This research consisted in a comprehensive quality study on eggs treated with RF. The RF system was operated at 40.68 MHz, 40 W and 16 W (8 min total), and 42 rpm. The quality assessment included the determination of Haugh unit, yolk index, compression strength, albumen turbidity, albumen and yolk pH, and yolk color. Additional analyses were conducted to quantify the mineral composition of the eggshell (40.68 MHz, 40 W, 42 rpm, 5.5, 8.5, and 10 min); these samples were observed by SEM. The results showed that RF did not significantly (p > 0.05) change any quality parameters. The mineral composition remained constant in processed eggs. The SEM images of RF-treated eggs showed some smooth spots; however, these areas could exist due to the high variability of the eggshells. RF is an option to process intact eggs, maintaining their fresh quality and keeping the integrity of the eggshell to ensure the food safety of the internal egg components. Full article
(This article belongs to the Special Issue Eggs and Egg Products: Production, Processing, and Safety)
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Figure 1

15 pages, 3186 KiB  
Article
Effects of Ultrasound-Assisted Soy Lecithin Addition on Rehydration Behavior and Physical Properties of Egg White Protein Powder
by Sijia Cao, Xuanting Liu, Zhiyuan Zheng, Zhaohui Yan, Ting Zhang, Jingbo Liu and Ting Yu
Foods 2024, 13(14), 2252; https://doi.org/10.3390/foods13142252 - 17 Jul 2024
Viewed by 1747
Abstract
This study investigated the effects of ultrasound-assisted soybean lecithin (SL) on the rehydration behavior and physical properties of egg white protein powder (EWPP) and its ability to enhance the efficacy of EWPP instant solubility. The results of rehydration, including wettability and dispersibility, indicated [...] Read more.
This study investigated the effects of ultrasound-assisted soybean lecithin (SL) on the rehydration behavior and physical properties of egg white protein powder (EWPP) and its ability to enhance the efficacy of EWPP instant solubility. The results of rehydration, including wettability and dispersibility, indicated that ultrasound (200 W)-assisted SL (5 g/L) addition had the shortest wetting time and dispersion time, which were 307.14 ± 7.00 s and 20.95 ± 2.27 s, respectively. In terms of powder properties, the EWPP with added SL had lower lightness, moisture content and bulk density. In addition, the increase in average particle size, net negative charge, free sulfhydryl group content and surface hydrophobicity indicated that ultrasound treatment facilitated the protein structures unfolding and promoted the formation of SL-EWP complexes. Overall, our study provided a new perspective for the food industry regarding using ultrasound technology to produce instant EWPP with higher biological activity and more complete nutritional value. Full article
(This article belongs to the Special Issue Eggs and Egg Products: Production, Processing, and Safety)
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22 pages, 324 KiB  
Article
Evaluation of the Quality of Guinea Fowl (Numida meleagris) Eggs from Free-Range Farming Depending on the Storage Period and Age of Laying Hens
by Mateusz Bucław, Michalina Adaszyńska-Skwirzyńska, Danuta Majewska, Danuta Szczerbińska and Małgorzata Dzięcioł
Foods 2024, 13(13), 2161; https://doi.org/10.3390/foods13132161 - 8 Jul 2024
Cited by 1 | Viewed by 1324
Abstract
The aim of the study was to determine the changes occurring in the eggs of helmeted guinea fowl (Numida meleagris) from free-range farming in relation to the laying season and storage time. The experimental material consisted of 360 guinea fowl eggs, [...] Read more.
The aim of the study was to determine the changes occurring in the eggs of helmeted guinea fowl (Numida meleagris) from free-range farming in relation to the laying season and storage time. The experimental material consisted of 360 guinea fowl eggs, collected in the first, second and third laying seasons and stored for 7, 14 and 21 days. After each period, physical and physicochemical characteristics of the eggs were determined, as well as the basic chemical composition and mineral content of the albumen and yolk and the yolk fatty acid profile. The age of the guinea fowls affected certain physical parameters of the eggs. The egg weight, shape index and shell thickness increased with the age of the laying hens; however, a decrease in the proportion of shell in the egg was demonstrated. Storage time had a significant effect on egg weight, weight loss during storage and air cell height. Significant differences were found in the chemical composition of guinea fowl eggs depending on the age of the laying hens. Eggs obtained from older laying hens were characterized by higher yolk fat content and lower ash content, while the albumen contained higher water content and lower ash content. During the three-year laying period, changes were observed in the mineral composition of the eggs. The fatty acid profile underwent significant changes; however, no important differences were observed in the total content of SFA, MUFA, PUFA and n-6 fatty acids. Conversely, significant differences were found for n-3 acids and the n-6/n-3 ratio. Eggs in the first and second laying seasons exhibited the most favorable composition. The slow dynamics of changes occurring in successive laying seasons and egg storage time indicated that the raw material studied was safe and could be used by consumers Full article
(This article belongs to the Special Issue Eggs and Egg Products: Production, Processing, and Safety)
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