Physical Characteristics of Egg Yolk Granules and Effect on Their Functionality
Eggs are among the most nutritious foods in the world, a versatile ingredient in many food applications due to their functional attributes such as foaming, emulsifying, and coloring agents. Many studies have been reported on egg yolk fractionation and characterization in the last decade because of i...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-06-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/13/2531 |
| _version_ | 1797591694898626560 |
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| author | Beatrice Mofoluwaso Oladimeji Ronald Gebhardt |
| author_facet | Beatrice Mofoluwaso Oladimeji Ronald Gebhardt |
| author_sort | Beatrice Mofoluwaso Oladimeji |
| collection | DOAJ |
| description | Eggs are among the most nutritious foods in the world, a versatile ingredient in many food applications due to their functional attributes such as foaming, emulsifying, and coloring agents. Many studies have been reported on egg yolk fractionation and characterization in the last decade because of its nutritional and health benefits, especially egg yolk granules. This has led to the development of new food products and packaging materials. However, the influence of their physical characteristics during processing significantly impacts the functionality of yolk granules. In this overview, the egg yolk, the granule fraction’s separation, fractionation, components, and molecular protein structure are first presented. Secondly, recent studies on egg yolk granules published over the past decade are discussed. Furthermore, the application of the granules in different industries and current specific scientific challenges are discussed. Finally, it simplifies the changes in the physical characteristics of the granules during different treatment methods and the impact on the functionalities of the resulting products in the food (emulsifiers, edible films), pharmaceutical, and health (encapsulation systems and biosensors) sectors. |
| first_indexed | 2024-03-11T01:40:53Z |
| format | Article |
| id | doaj.art-4335f33a98c444de9ce7ac1f94af8e86 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T01:40:53Z |
| publishDate | 2023-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-4335f33a98c444de9ce7ac1f94af8e862023-11-18T16:33:52ZengMDPI AGFoods2304-81582023-06-011213253110.3390/foods12132531Physical Characteristics of Egg Yolk Granules and Effect on Their FunctionalityBeatrice Mofoluwaso Oladimeji0Ronald Gebhardt1Chair of Soft Matter Process Engineering (AVT.SMP), RWTH Aachen University, 52074 Aachen, GermanyChair of Soft Matter Process Engineering (AVT.SMP), RWTH Aachen University, 52074 Aachen, GermanyEggs are among the most nutritious foods in the world, a versatile ingredient in many food applications due to their functional attributes such as foaming, emulsifying, and coloring agents. Many studies have been reported on egg yolk fractionation and characterization in the last decade because of its nutritional and health benefits, especially egg yolk granules. This has led to the development of new food products and packaging materials. However, the influence of their physical characteristics during processing significantly impacts the functionality of yolk granules. In this overview, the egg yolk, the granule fraction’s separation, fractionation, components, and molecular protein structure are first presented. Secondly, recent studies on egg yolk granules published over the past decade are discussed. Furthermore, the application of the granules in different industries and current specific scientific challenges are discussed. Finally, it simplifies the changes in the physical characteristics of the granules during different treatment methods and the impact on the functionalities of the resulting products in the food (emulsifiers, edible films), pharmaceutical, and health (encapsulation systems and biosensors) sectors.https://www.mdpi.com/2304-8158/12/13/2531egg yolk granulesmacro-molecular protein structurephysical characteristicsfunctionalityapplications |
| spellingShingle | Beatrice Mofoluwaso Oladimeji Ronald Gebhardt Physical Characteristics of Egg Yolk Granules and Effect on Their Functionality Foods egg yolk granules macro-molecular protein structure physical characteristics functionality applications |
| title | Physical Characteristics of Egg Yolk Granules and Effect on Their Functionality |
| title_full | Physical Characteristics of Egg Yolk Granules and Effect on Their Functionality |
| title_fullStr | Physical Characteristics of Egg Yolk Granules and Effect on Their Functionality |
| title_full_unstemmed | Physical Characteristics of Egg Yolk Granules and Effect on Their Functionality |
| title_short | Physical Characteristics of Egg Yolk Granules and Effect on Their Functionality |
| title_sort | physical characteristics of egg yolk granules and effect on their functionality |
| topic | egg yolk granules macro-molecular protein structure physical characteristics functionality applications |
| url | https://www.mdpi.com/2304-8158/12/13/2531 |
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