Application of technologies to improve functional characteristics of the egg white powder: A review

Detalhes bibliográficos
Autor(a) principal: Oma, Jéssica Mayuri
Data de Publicação: 2021
Outros Autores: Santos, Suelen Siqueira dos, Madrona, Grasiele Scaramal
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/16787
Resumo: Dehydrated egg white is a product widely used in several applications, mainly in confectionery and bakery, however, when going through industrial processes it ends up losing some of its characteristics and functionalities. For that not to happen, research has been carried out looking for methods of dry thermal treatment that improve its characteristics and may also offer even greater microbiological safety. Thus, the objective of this work was to carry out a bibliographic review of the most recent research in this area, using Pubmed, Scientific Electronic Library Online (Scielo), and the CAPES periodical portal as databases and having as descriptors "clara de ovo desidratada" and "egg white powder". The research returned with a grand total of 4684 articles, of which 12 (from the CAPES platform) were related to the application of dry heat treatment. The results showed that the application of these technologies has been successful, however, only on a laboratory scale, and the economic viability for industrial application has not yet been evaluated.
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spelling Application of technologies to improve functional characteristics of the egg white powder: A reviewAplicación de tecnologías para mejorar las características funcionales de la clara de huevo deshidratada: Una revisiónAplicação de tecnologias para melhoramento das características funcionais da clara de ovo desidratada: Uma revisãoClara de huevo en polvoTratamiento con calor seco.Clara de ovo desidratadaTratamento térmico a seco.Egg white powderDry thermal treatment.Dehydrated egg white is a product widely used in several applications, mainly in confectionery and bakery, however, when going through industrial processes it ends up losing some of its characteristics and functionalities. For that not to happen, research has been carried out looking for methods of dry thermal treatment that improve its characteristics and may also offer even greater microbiological safety. Thus, the objective of this work was to carry out a bibliographic review of the most recent research in this area, using Pubmed, Scientific Electronic Library Online (Scielo), and the CAPES periodical portal as databases and having as descriptors "clara de ovo desidratada" and "egg white powder". The research returned with a grand total of 4684 articles, of which 12 (from the CAPES platform) were related to the application of dry heat treatment. The results showed that the application of these technologies has been successful, however, only on a laboratory scale, and the economic viability for industrial application has not yet been evaluated.La clara de huevo deshidratada es un producto muy utilizado en varias aplicaciones, principalmente en repostería y panadería, sin embargo, al pasar por procesos industriales acaba perdiendo algunas de sus características y funcionalidades. Para evitar que esto suceda, se han realizado investigaciones en busca de métodos de tratamiento con calor seco que puedan mejorar sus características y ofrecer una seguridad microbiológica aún mayor. Así, el objetivo de este trabajo fue realizar una revisión bibliográfica de las investigaciones más recientes en esta área, utilizando las bases de datos Pubmed, Scientific Electronic Library Online (Scielo) y el portal de revistas CAPES, con los descriptores "clara de ovo desidratada" y "egg white powder". La búsqueda arrojó un total de 4684 artículos, 12 de los cuales (de la plataforma CAPES) estaban relacionados con la aplicación de tratamiento de calor seco. Los resultados mostraron que la aplicación de estas tecnologías ha tenido éxito, sin embargo, solo a escala de laboratorio, y aún no se ha evaluado la viabilidad económica para la aplicación industrial.A clara de ovo desidratada é um produto bastante utilizado em diversas aplicações, principalmente na confeitaria e panificação, entretanto, ao passar por processos industriais acaba perdendo algumas de suas características e funcionalidades. Para que isso não aconteça, pesquisas vêm sendo realizadas em busca de métodos de tratamento térmico a seco que possam melhorar suas características, e oferecer ainda maior segurança microbiológica. Assim, o objetivo desse trabalho foi realizar uma revisão bibliográfica das pesquisas mais recentes nesse âmbito, utilizando as bases de dados Pubmed, Scientific Electronic Library Online (Scielo) e o portal de periódicos da CAPES, tendo como descritores “clara de ovo desidratada” e “egg white powder”. A pesquisa retornou com um total geral de 4684 artigos sendo que deles, 12 (da plataforma CAPES) eram referentes à aplicação de tratamento térmico a seco. Os resultados mostraram que a aplicação dessas tecnologias tem obtido êxito, porém, apenas em escala laboratorial, não sendo ainda avaliada a viabilidade econômica para aplicação industrial.Research, Society and Development2021-06-26info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1678710.33448/rsd-v10i7.16787Research, Society and Development; Vol. 10 No. 7; e39410716787Research, Society and Development; Vol. 10 Núm. 7; e39410716787Research, Society and Development; v. 10 n. 7; e394107167872525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/16787/14935Copyright (c) 2021 Jéssica Mayuri Oma; Suelen Siqueira dos Santos; Grasiele Scaramal Madronahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessOma, Jéssica MayuriSantos, Suelen Siqueira dosMadrona, Grasiele Scaramal 2021-07-18T21:07:03Zoai:ojs.pkp.sfu.ca:article/16787Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:37:14.927814Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Application of technologies to improve functional characteristics of the egg white powder: A review
Aplicación de tecnologías para mejorar las características funcionales de la clara de huevo deshidratada: Una revisión
Aplicação de tecnologias para melhoramento das características funcionais da clara de ovo desidratada: Uma revisão
title Application of technologies to improve functional characteristics of the egg white powder: A review
spellingShingle Application of technologies to improve functional characteristics of the egg white powder: A review
Oma, Jéssica Mayuri
Clara de huevo en polvo
Tratamiento con calor seco.
Clara de ovo desidratada
Tratamento térmico a seco.
Egg white powder
Dry thermal treatment.
title_short Application of technologies to improve functional characteristics of the egg white powder: A review
title_full Application of technologies to improve functional characteristics of the egg white powder: A review
title_fullStr Application of technologies to improve functional characteristics of the egg white powder: A review
title_full_unstemmed Application of technologies to improve functional characteristics of the egg white powder: A review
title_sort Application of technologies to improve functional characteristics of the egg white powder: A review
author Oma, Jéssica Mayuri
author_facet Oma, Jéssica Mayuri
Santos, Suelen Siqueira dos
Madrona, Grasiele Scaramal
author_role author
author2 Santos, Suelen Siqueira dos
Madrona, Grasiele Scaramal
author2_role author
author
dc.contributor.author.fl_str_mv Oma, Jéssica Mayuri
Santos, Suelen Siqueira dos
Madrona, Grasiele Scaramal
dc.subject.por.fl_str_mv Clara de huevo en polvo
Tratamiento con calor seco.
Clara de ovo desidratada
Tratamento térmico a seco.
Egg white powder
Dry thermal treatment.
topic Clara de huevo en polvo
Tratamiento con calor seco.
Clara de ovo desidratada
Tratamento térmico a seco.
Egg white powder
Dry thermal treatment.
description Dehydrated egg white is a product widely used in several applications, mainly in confectionery and bakery, however, when going through industrial processes it ends up losing some of its characteristics and functionalities. For that not to happen, research has been carried out looking for methods of dry thermal treatment that improve its characteristics and may also offer even greater microbiological safety. Thus, the objective of this work was to carry out a bibliographic review of the most recent research in this area, using Pubmed, Scientific Electronic Library Online (Scielo), and the CAPES periodical portal as databases and having as descriptors "clara de ovo desidratada" and "egg white powder". The research returned with a grand total of 4684 articles, of which 12 (from the CAPES platform) were related to the application of dry heat treatment. The results showed that the application of these technologies has been successful, however, only on a laboratory scale, and the economic viability for industrial application has not yet been evaluated.
publishDate 2021
dc.date.none.fl_str_mv 2021-06-26
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/16787
10.33448/rsd-v10i7.16787
url https://rsdjournal.org/index.php/rsd/article/view/16787
identifier_str_mv 10.33448/rsd-v10i7.16787
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/16787/14935
dc.rights.driver.fl_str_mv Copyright (c) 2021 Jéssica Mayuri Oma; Suelen Siqueira dos Santos; Grasiele Scaramal Madrona
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2021 Jéssica Mayuri Oma; Suelen Siqueira dos Santos; Grasiele Scaramal Madrona
https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 7; e39410716787
Research, Society and Development; Vol. 10 Núm. 7; e39410716787
Research, Society and Development; v. 10 n. 7; e39410716787
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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