Thermal and Non-Thermal Processing of Egg Products

Egg products are subjected to a variety of processing methods to ensure microbial safety, extend shelf life and tailor functional properties for industrial and consumer applications. Thermal techniques such as pasteurisation and ultrahigh-temperature (UHT) treatment employ controlled heating profiles to inactivate pathogens and enzymes but can cause protein denaturation, leading to changes in viscosity, gel strength, emulsifying capacity and foaming behaviour. In contrast, non-thermal approaches preserve the native structure of egg proteins and heat-sensitive nutrients. High pressure processing (HPP) applies pressures up to several hundred megapascals to disrupt microbial membranes and modify enzyme activity without elevated temperatures. Ultrasound treatment utilises acoustic cavitation to enhance microbial inactivation and can be coupled with mild heat to achieve synergistic effects. Other emerging technologies include cold plasma, pulsed electric fields and ultraviolet light, which target specific contamination risks while minimising quality losses. Powdered egg products produced by spray-drying or freeze-drying further diversify applications by offering long shelf life and ease of handling. Contemporary research seeks to optimise combinations of thermal and non-thermal hurdles to achieve regulatory safety targets with minimal impact on nutritional value, sensory attributes and techno-functional performance in food formulations.

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Thermal and Non-Thermal Processing of Egg Products publication trend

The graph below shows the total number of articles in thermal and non-thermal processing of egg products across all publications each year (not limited to Nature Index journals).

Technical terms

Denaturation: Irreversible alteration of protein secondary and tertiary structure, affecting solubility and functional performance.

Pasteurisation: Controlled heating process designed to reduce pathogenic microorganisms to safe levels without sterilising.

Ultrahigh-temperature (UHT) treatment: Rapid heating to temperatures above 135 °C for a few seconds, enabling commercial sterility.

High pressure processing (HPP): Application of isostatic pressure (100–600 MPa) to inactivate microbes and enzymes while minimising heat damage.

Ultrasonication: Use of high-frequency sound waves to generate cavitation, enhancing microbial inactivation and modifying protein conformation.

Emulsification: Formation and stabilization of oil-in-water droplets by surface-active proteins, critical for dressings and bakery applications.

Foaming properties: Ability of egg proteins to incorporate and stabilise air bubbles, essential for meringues, mousses and aerated bakery products.

Rheological properties: Flow and deformation behaviour of egg preparations, influencing texture, processability and end-use performance.

References

1. Effects of Ultrahigh Temperature Pasteurization on the Liquid Components and Functional Properties of Stored Liquid Whole Eggs. BioMed Research International (2020).
2. Applications of high pressure technology in food processing. International Journal of Food Studies (2021).
3. Effects of Heating Treatment on Functional and Structural Properties of Liquid Whole Egg. Foods (2023).
4. Comparative Study of the Physicochemical and Microbiological Quality of Liquid, Freeze‐Dried, Hot Air‐Dried, and Pasteurized Quail Eggs Produced in Benin. International Journal of Food Science (2022).
5. Spray-Drying Hen Eggs: Effects of the Egg Yolk to Egg White Ratio and Sucrose Addition on the Physicochemical, Functional, and Nutritional Properties of Dried Products and on Their Amino Acid Profiles. Applied Sciences (2022).
6. Effects of Sequential Combination of Moderate Pressure and Ultrasound on Subsequent Thermal Pasteurization of Liquid Whole Egg. Foods (2023).
7. The Design and Process Parameters for the Optimization of an Ultrasonic—Thermal Co-Sterilization System for Liquid Eggs. Agriculture (2024).