Physicochemical analysis of liquid ovoproducts treated with Neutral Electrolyzed Water. Use of electrolyzed water in liquid ovoproducts.

Physicochemical analysis of liquid ovoproducts treated with Neutral Electrolyzed Water. 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Use of electrolyzed water in liquid ovoproducts. Susana Reyes-Ramos, Juan Ramírez-Orejel, Eduardo Guzmán-Olea, and 1 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-4132899/v1 This work is licensed under a CC BY 4.0 License Status: Under Review Version 1 posted 10 You are reading this latest preprint version Abstract Egg is a highly consumed food worldwide because it is nutrimental characteristics; sometimes, it is used as liquid egg products (whole egg, egg whites and yolks). Although heat treatment is sufficient to eradicate possible pathogens in food, Escherichia coli O157:H7 is a microorganism that could survive up to 70°C, so it is considered possible that this bacterium resists a pasteurization process. The present work aimed to use neutral electrolyzed water (NEW) as an antimicrobial agent in liquid egg products contaminated with Escherichia coli O157:H7. The percentage of bacterial reduction using NEW 2.5 ppm were 24.75%, 48.17% 65.08%. for whole egg, egg white and in yolks using NEW 5 ppm the percentages of reduction obtained were 39.65% in whole egg, 53.70% for white and 89.15% in yolks. Physicochemical and functional study of egg products was carried where data showed that NEW did not affect parameters such as pH, acidity, color, emulsion, and foaming capacities; however, in the case of whole egg and yolks, the oxidation of lipids increased. Biological sciences/Microbiology/Antimicrobials Biological sciences/Microbiology/Applied microbiology Biological sciences/Microbiology/Pathogens Neutral electrolyzed water liquid egg products foodborne pathogens disinfection. Figures Figure 1 Figure 2 Figure 3 Figure 4 Figure 5 Figure 6 Figure 7 Figure 8 Figure 9 Figure 10 Figure 11 Figure 12 Figure 13 Figure 14 Figure 15 Figure 16 Figure 17 Figure 18 Introduction The egg is an important food with a high amount of protein and low production cost. Food industry produces products that use eggs (whole egg, yolk, or whites) as raw materials, because they have important physicochemical and functional properties 1,2 . Ovoproducts offer advantages such as easy handling and dosage, greater microbiological safety, saving time and labor, easy storage among others 3 . To optimize and facilitate production processes, liquid egg products have been used trying to preserve their safety; this is performed using pasteurization processes however, they can be contaminated with bacteria either by mishandling processing parameters, contaminated equipment or even cross-contamination with the operating personnel 4 . Egg yolk is appreciated for its technological properties such as coloring, emulsifying, coagulating and binding capacity, and antioxidant properties. During storage, the yolk may be susceptible to the loss of fatty acids through oxidation 5 . Egg white is mainly a solution of globular proteins (11%) and water (88.5%). Fresh albumen has a pH of 7.6 – 7.9 which during storage can be affected due to the diffusion of CO2 through the shell 6 . Ovoalbumin, albumin, ovomucoid and lysozyme are the constituent proteins of greatest interest because they are responsible for foaming capacity, coagulant, binder, preservative, anti-crystallizing and clarifying properties 7 Food safety is vital and its loose allows eggs to be contaminated and therefore foodborne illnesses to occur. Due to protein content of the egg, pasteurization temperatures have some limitations because it is important to maintain the functional properties of the egg 2,8 . Escherichia coli O157:H7 has the greatest incidence in food contamination, it can suffer thermal destruction in the range of 65 - 70°C for approximately 6 min, however, it can survive a pasteurization process of liquid egg products or gravy 9 . Liquid egg products are widely used in food industry; However, its useful life is not long. Due to the need to maintain free of Escherichia coli O157:H7 and preserve the functional properties of egg products such as emulsification capacity, foaming and gelatinization capacity, which are affected by heating in pasteurization 4 because the egg white and the egg yolk begin to coagulate at 62 o C and 65 o C respectively 6 . Some research groups have explored other techniques such as UV irradiation 10 , and Pulsed Electric Field 4 , which have been shown to be effective in reducing pathogen in eggs, although these techniques have disadvantages in terms of cost and the possibility of generating free radicals. Lipid oxidation occurs when alkyl radicals are formed by removing a hydrogen from unsaturated fatty acids. This is initiated by the presence of oxygen, generated by the exposure of food to UV rays 11 . A novel alternative for decontamination of liquid ovoproducts is the use of Neutral Electrolyzed Water (NEW), since in recent years electrolyzed water (EW) has been tested and used successfully in various fields such as agriculture, medical equipment, sanitization of areas as well as food. E lectrolyzed water is a mixture of water with low concentration NaCl solution exposed to electrolysis and can be produced with weak and strong acidic pH, both have antimicrobial effects; but strong acids are more effective, however it is corrosive to some materials. There are also solutions with alkaline pH (>9) but they are rarely used because their bactericidal effect is low. Neutral electrolyzed water has a high oxide-reduction potential (ORP) (800 mV-900 mV) and has greater stability, allowing a longer storage time, about one year 12 . The Organic Materials Review Institute (OMRI) has listed the use of EW in crops, livestock, and surfaces 13 , this mean that it is not harmful to humans, and it is considered as environmentally friendly 14 , easy to produce and with low cost 15 . Due to the possible presence of E. coli O157:H7 in liquid egg products, the goal of the present research was to evaluate the use of the NEW as a bactericide and preservative solution, since it has previously been tested in some foods with high protein content 16,17 . The functionality of liquid egg (emulsification capacity, foaming and gelatinization) was evaluated after treatment with NEW. Results Physicochemical properties of NEW Obtained neutral electrolyzed water physicochemical properties included pH 6.83±0.48, ORP (mV) 858±7.34 and chlorine content (ppm) of 58.85±2.48. It has been reported that neutral pH range is 6.4 to 7.5 18 . The oxide-reduction potential value is consistent with the same study. The total chlorine concentration was similar to previous reports 12,19 considering the evaluated solution as a neutral electrolyzed water (EW). Egg quality Haugh units decreases with older hens and factors like temperature and storage time negatively affect egg quality 20 . Obtained results for pH, percentage of total solids and Haugh Units are reported in Table 2. Results showed that pH value was at the upper limit of the range specified by the Mexican Norm NMX-FF-127-SCFI-2016 21 , and the percentage of content solids was high. As for Haugh Units and weight, values corresponded to egg quality Category II (Mexico) 21 or B quality (USDA) 1 . Liquid egg Alpha amylase test The alpha amylase test was performed to evaluate the efficiency of pasteurization process. Obtained results were compared to untreated egg where the enzyme was still present in the egg. Pasteurized liquid egg showed absence of α-amylase in the egg product (due to heat inactivation). Every liquid egg batch was confirmed by alpha amylase test before further use. In vitro microbiology analysis Evaluation of NEW at different temperatures This test was carried out to know if temperature affects the bactericidal effect of NEW, because production of liquid egg products includes thermal process and, high temperature could generate some change in the solution that is evaluated in this study. The temperatures of 60°C and 80°C were selected because the pasteurization temperature of liquid whole egg is in this range and results were compared with those obtained at room temperature. According to Figure 1a, it was determined that for the three evaluated temperatures, the final count of microorganisms was below 1x10 3 CFU/mL when the inoculum was 1x10 8 CFU/mL demonstrating that NEW was able to decrease up to five exponents of Escherichia coli O157: H7 at rt, 60°C and 80°C reaching a 99.999% of bacterial reduction count, therefore, it was found that temperature was not a factor that influences the bactericidal effect of NEW. Bactericidal evaluation at different concentrations Antibacterial activity of NEW was evaluated against Escherichia coli O157: H7 at different NEW´s concentrations, since the solution when subsequently evaluated in liquid egg products will suffer a dilution effect. Results (Figure 1b) exhibited that bactericidal effect depended on hypochlorous acid concentration. When 10 ppm and 25 ppm concentrations were used, bacterial survival numbers reached values of 6.29 CFU/mL and 3.55 CFU/mL respectively. We detected a proportional correlation (r=-0.812) between bacterial reduction and NEW concentration, meaning that the higher NEW concentration, the greater the percentage of bacterial reduction. When 25 and 10 ppm were used, there was no significant difference between both concentrations. In situ microbiology analysis Bactericidal evaluation at different concentrations Bactericidal NEW effect was evaluated in different liquid ovoproducts due to inner composition could affect bactericidal solution properties. At the same time, it is important to detect a concentration that kept bactericidal effect without affecting the minimum concentration of total solids in whole egg (24.4%), egg whites (12.13%) and yolk (51.30%) 22–24 . NEW was evaluated in contaminated liquid whole egg. Significant differences were detected in all evaluated concentrations (Figure 2a) when compared with SS treatment. However, there was no significant difference between 1, 2.5 and 5 ppm. When 25 ppm and 10 ppm were used, they were significant different from the rest of used concentrations. The percentage of bacterial reduction were 27.53%, 24.75%, 39.65%, 59.09% and 64.65% for 1ppm, 2.5ppm, 5 ppm, 10 ppm and 25 ppm respectively. When NEW was used in contaminated whole egg, the percentages of reduction were lower than in vitro study; this effect caused by the presence of organic material was reported previously 25 , where food proteins have sulfhydryl groups in their structure, and hypochlorous acid reacts on them at the same time as on those of the bacterial membrane. For egg whites, the bacterial reduction percentage were 53.70% (2.5 X 10 4 CFU/mL) and 48.17% (2.8 X 10 4 CFU/mL) for 5 ppm and 2.5 ppm respectively (Figure 2b) and for contaminated egg yolks that were treated with NEW at 2.5 ppm and 5 ppm showed a bacterial decrease of 65.08% (1.03 X 10 5 CFU/mL) and 89.15% (3.0 X 10 4 CFU/mL) respectively. When contaminated yolks were treated (Figure 2c), it showed a significant difference when NEW was used at 5 ppm and the 2.5 ppm showed no statistical difference. Regarding percentage reduction, it was observed that for whole egg and liquid whites showed lower bactericidal effect than when it was evaluated in liquid yolks. This effect could be attributed to the fact that yolk composition does not present a high protein content that could interfere with NEW bactericidal effect. pH in different liquid egg products NEW treatment was added using different concentrations to liquid whole egg (LWE) and pH value was monitored (Figure 3). The pH of LWE with NEW at 1 ppm and 2.5 ppm were significantly different from the rest of the treatments, however this difference was small because the pH difference is around 0.04. Likewise, the solution when interacting with the organic matter of the product does not release species with an acidic or basic character that contribute the pH change. These characteristics were considered and pH value of treated LWE was monitored for three weeks, and no significant difference was detected when comparing 2.5 ppm and 5 ppm of NEW concentration with untreated egg (Figure 4a). It was interesting because egg composition presents changes in storage such as protein decarboxylation causing an increase in pH, however NEW had no retarding effect on that change. For liquid whites (Figure 4b), it was observed that only at day 0 there was a difference with respect to control without treatment, however, for the following days this difference disappeared. In general, an increase in pH was observed, which was due to the breakage of peptide bonds. Treated liquid yolks showed a pattern where pH decreased significant at day 14 and then it raised at day 21, showing no interference by treatments with this pattern. However, day 14 pH decrease was small (~0.1) (Figure 4c). Color Luminosity Treated WLE with different concentration of evaluated solutions showed significant difference with respect to the sample that did not receive treatment (Figure 5). Differences were attributed to dilution effect, that was carried out in each sample; however, the group treated with SS at the same dilution, did not showed significant difference with respect to the control, except when SS was used at 2.5 ppm. It is known that NEW is an oxidizing substance, acts on lipid pigments like carotenoids, and lutein and zeaxanthin are the main pigments in eggs. When the evaluation was measured over time (Figure 6a), a trend was detected to decrease L* parameter over the weeks. The luminosity changed immediately after the addition of NEW; nevertheless, this could occur due to the dilution effect. Subsequently, it was observed that treated samples with NEW did not present significant differences with respect to the controls, this indicates that the solution did not subsequently affect the luminosity of the whole egg and that the decrease in this parameter is not attributed to any treatment. Luminosity was decreasing in treated and non-treated egg whites over time (Figure 6b). This effect was attributed to the high protein content and proteolytic activity by endogenous enzymes causing a decrease in viscosity and greater passage of light 26 . These factors caused ferric sulfide formation which causes dark coloration causing a decrease in luminosity. This effect was not altered using NEW or SS. When egg yolks were treated Figure 6c, all treatments generated an increase in luminosity, this increase was not detected in yolks without treatments. This increase was attributed as a yolk dilution effect. Parameter a* The parameter a* is the one that indicates the change of coloration from red (+) to green (-), in Figure 7, the control samples treated with SS as well as the samples treated with NEW at different concentrations showed significant difference with respect to the sample without treatment, in both samples an almost constant decrease in red coloration is observed. It is observed that the samples treated with NEW were those that presented less red coloration. This could be caused by oxidizing properties reaction with egg pigments, such as lutein and zeaxatin that have yellow-orange colorations, affecting its structure and with it, the ability to impact color. When the study was evaluated over time (Figure 8a), treated whole egg presented lower values of red coloration with respect to the sample without treatment. We observed that NaCl 5 ppm solution does not caused this behavior, so the decrease in coloration is attributed to oxidation properties of NEW acting with egg pigments, causing less intense tones. For egg whites (Figure 8b), the beginning of the monitoring it was observed that the samples presented a value of 0 on the color scale. This could be caused because egg whites are composed by proteins and water and there is no molecule that could provide coloration; however, it was observed that the samples treated with NEW and NaCl 5 ppm showed a more negative trend than the other samples. Treatment with NEW and SS caused the yolks to have less red coloration (Figure 8c) because yolk was diluted, however at day 7 after treatment, significant differences were observed with respect to the control without treatment. Parameter b* Whole egg was treated with different concentrations of NEW and b * parameter was measured. This indicates yellowish (+) and blueish (-) colorations. NEW treatment caused decrease in yellow coloration (Figure 9) and the higher the concentration of NEW, the less yellowing. This effect is due by the presence of oxidizing species which interact with the carotenoids present in the egg. It is known that one of the factors that influences the decomposition of these is oxygen, generating structural changes (trans to cis) 5 which causes greater absorbance in the visible spectrum and therefore a slight shift in the observed color. When whole egg was evaluated over time (Figure 10a) results showed that NEW treatment caused significance difference after 14 days of storage. The tendency of this for parameter was to decrease with respect to the storage time indicating loss of yellow coloration. Egg pigments or carotenoids, like xanthophylls, lutein, and zeaxanthin 27 are susceptible to degradation by storage and oxygen exposure. This promotes autoxidation of unsaturated molecules such as carotenoids. However, NEW did not significantly affect the pigment structure. When liquid egg whites were treated and analyzed over time (Figure 10b), yellow coloration was not affected by the addition of NEW since there were no significant difference. This same behavior was observed for control samples with SS. For treated liquid yolks (Figure 10c), NEW treatment did not modify the yellow-blue coloration and changes in the samples since a significant difference was only found at the beginning of the study, however, this could be due to the oxidation of carotenoids. Delta E Whole egg (Figure 11) was treated with NEW and total change color, defined as ΔE, was calculated. Electrolyzed water was evaluated at different concentrations, and it caused a difference in color change with respect to the sample that did not receive treatment, this result was attributed to the oxidant property of the solution which generated changes in the composition of the molecules. NEW treatment was evaluated using two concentrations and whole liquid egg color evaluations were taken over time (Figure 12a). Both concentrations showed a similar pattern to NaCl treated group, showing a slight decrease in red color because of oxidation of pigments. Treated samples with NEW showed less color change than NaCl solution and this could be affected by the contribution of a* parameter, indicating a slight decrease in red color by effect of pigment oxidation. For liquid white eggs (Figure 12b), treated groups presented the lowest color impact; this effect was due to the fact that there are not pigments in its composition and the small values changes were due to storage, likewise it was observed that NEW did not influence the color variation. Finally, when yolks were treated (Figure 12c), the greater change in color was reached at day 0, however this differential was diminished over time. Luminosity was the main parameter affected by treatments, which could be affected by dilution process and a* was affected by possible oxidation of carotenoids. However, NEW group showed the less color change between all evaluated groups. Emulsion capacity The addition of NEW in liquid whole egg at 1 ppm, 2.5 ppm, 5 ppm and 10 ppm does not significantly affect the formation of the emulsion, however at a concentration of 25 ppm NEW, egg´s functional property was diminished, This behavior was mainly attributed to the fact that protein and phospholipids concentrations were in smaller quantity (by dilution effect) so it was not possible to emulsify a high amount of oil as in the other evaluated concentrations. It was also observed that emulsion capacity was low when SS was used at 5, 10 and 25 ppm (Figure 13). As it was mentioned above, egg emulsion capacity ws given by the presence of phospholipids and lipoproteins to emulsify oil. Monitoring emulsion over time showed that on day zero no significant difference was found between the samples treated with NEW with respect to the sample without treatment or with NaCl (Figure 14a), however for day 7 of monitoring a loss of property was observed in all samples. After, at day 14, there was an increase in emulsion capacity and again no difference was found with respect to control treatments however, emulsion capacity was statistical lower than at day 0. On day 21, the trend of the 14th was maintained. It can be observed that the samples treated with NEW and NaCl with 5 ppm presented a slight decrease however, differences were not significantly different between treatments at day 21 and this difference could be attributed to the loss of protein by storage. For egg yolks (Figure 14b), there was a tendency to decrease the emulsion capacity. At day 0 of monitoring, emulsion capacity was decreased when NaCl at 5 ppm was used, no differences were found in NEW with respect to control treatment. However, at day seven after treatment, a statistical decrease in this capacity was detected and the lowest value by the group without treatment. Decreased emulsion capacity was kept for the rest of the monitoring time. Foaming capacity Foaming capacity is an important factor that is used in food processing. Proteins such as ovomucin and globulins are responsible for stabilizing and forming protein interaction that is capable of air retaining due to their amphipathicity. LWE was treated with NEW using different concentrations which did not show significant difference. Same pattern was detected when NaCl was used. This capacity was attributed to the fact that the addition of liquid is favorable for foam generation. However, the resulting foam tends not to be stable when NaCl was used (Figure 15). When treatments were analyzed over time in LWE, the foaming capacity was not affected, except for day 14 where NEW (5 ppm) increased enhanced foaming when it was compared to the group without treatment (Figure 16a). Treated liquid whites kept foam capacity after seven days of storage (Figure16b). NEW (5 ppm) and NaCl (2.5 ppm) showed the highest value. This performance was decrease at day 14 and it was kept until the last check point. Acid content Acid content was evaluated for the three egg products however, oleic and carbonic acid content was measured in whole egg and only oleic acid was measured in yolks since this acid has the greatest proportion. Oleic acid is an unsaturated fatty acid, and it was expected that after contact with NEW, it would be affected by oxidation reaction that would affect its concentration over time. For egg whites, carbonic acid was detected, and values were reported as percentage. For LWE it was detected a decrease in acid concentration over time (Figure 17a) however, no significant decrease was detected. The only significant difference was between NEW treatment and NaCl 5 ppm at day 7 of storage where the NaCl showed the lowest acid content, and it was similar to no treatment value at day 21 of storage. When liquid egg white was evaluated (Figure 17b), it was detected a decrease in acid content over time. Values were stable after seven and 14 days of storage and finally, all values dropped after 21 of storage. For the no treated group, values were stable at day zero and seven of storage and then dropped significantly. If we corelate pH results with the percentage of acidity, it was observed that both trends were inversely proportional because, as mentioned previously, during storage, proteins that compose egg albumen are susceptible to loss peptide bonds and increased pH due to exposure of amino ends. That explains that samples treated with NEW and NaCl did not present differences with respect to the control without treatment, so that the acidity variations were not attributed to evaluated solutions and they helped to keep acid content after 14 days of storage. Finally, for egg yolks (Figure 17c) acid content was slightly decreasing over time and there were no variations between treatments. Possibly there were losses of oleic acid however this could be caused by storage. Lipid oxidation (TBARS ) Whole egg was treated with two different NEW concentrations (Figure 18a) where MDA did not exceed 0.5 mg MDA/kg of sample at day 0, coinciding with previous studies where MDA values were 0.32 to 0.42 mg/kg of sample 28 . NEW is an oxidizing solution and it caused significant difference at day 21 when it was used at the highest concentration. These differences could be due to the loss of malonaldehyde which was able to react with free amino acids such as lysine, histidine, arginine tyrosine and methionine, causing loss of egg nutritional value 29 . The yolk is the main part that concentrate different types of egg lipids. The obtained data at day 0 showed that MDA value was low, Bernal et al (2003) 30 reported that MDA concentration in fresh yolk was ~0.18 mg / kg coinciding with our results. Over time oxidizing activity caused that MDA tended to increase and the highest value was detected when NEW 5 ppm was used (Figure 18b). Discussion Liquid egg products are used for the elaboration of different types of food, however, they can be contaminated during storage and food processing. Thermal process can affect egg proteins like albumin, which is responsible of functional properties like foam, jellification, cohesivity as well as affect yolk properties like emulsion. As a non-thermal process, the use of neutral electrolyzed water could be used because it retains its bactericidal activity at different temperatures and in presence of lipids (yolk) or proteins (whole egg and liquid white eggs). It is important to quantify the number of total solids content to identify up to how much liquid egg products can be diluted. In this study liquid egg products were contaminated with 1 X 10 4 CFU/ml of E. coli which we consider it as a high amount of bacterial contamination, and the bacterial reduction is proportional to the amount of added electrolyzed water; the bactericidal effect depends on the amount of protein, that is the reason why NEW is more effective in yolks than in egg whites. NEW did not affect pH, color, foam, and emulsion capacities when it was used at 2.5 ppm and 5 ppm, and it affected the acid content in liquid whole egg over time but not in other products. NEW oxidized lipids, especially in liquid yolks. The use of NEW in contaminated ovoproducts could reduce the microbiological load and it does not affect physicochemical and functional parameters, however, it promotes lipid oxidation in liquid whole egg and yolks. More studies are required to evaluate its use and applications in liquid egg products. Methods Reagents Neutral electrolyzed water (NEW) was provided by Esteripharma México S.A. de C.V. The physicochemical properties of NEW were evaluated using a waterproof portable electrode (Hanna Instruments HI98121 Combo pH & ORP). Free chlorine was determined following the protocol described by the Mexican norm NMX-AA-100-1987 31 as well as the iodometric method 32 . Egg acquisition and quality measurements Eggs were obtained from the animal facility at the School of Veterinary Medicine and Zootechnics from hens with three weeks of laying. Eggs (150) were inspected for amount of feces and cracks. Those with cracks or dirt were discarded. Weight A sample (18) of selected eggs were used for quality evaluation. The weight of whole egg with and without shell was determined. Haugh units Haugh units (HU) were calculated following the Mexican Norm NMX-FF-079-SCFI-2004. Briefly, each egg was cracked on a flat surface, and five readouts were taken from the dense albumen using a Haugh micrometer (Baxlo). pH The pH of liquid whole egg, yolk and egg white was determined using pH-meter following the methodology described in NMX-F-317-NORMEX-2013. Readouts were taken in triplicate. Preparation of liquid egg Liquid egg preparation was based on industrial methodologies 6,33 . The methodology is described for each type of egg product. Liquid whole egg To prepare 1 L of liquid egg, 25 eggs were taken, then they were shelled and homogenized for one hour in a sterile 1L bottle with magnetic stirring. Subsequently, to eliminate remains of shell and chalazas, a gravity filtration was carried out using a brass sieve with pore size of 1 mm (Fisherbrand, Cat. No. 11537542, USA). The flow-through was placed in another sterile jar with a thermocouple thermometer probe (Cole-Parmer, Cat. No. 08439-64), keeping a closed system. The bottle was placed in a hot water bath until the thermal center reach 60°C for 3.5 min. After, the bottle was incubated in an ice bath to cause a thermal shock until reach 4°C. Liquid whole egg was stored in refrigeration conditions until further use. Liquid egg yolk To obtain 1 L of liquid yolk, approximately 70 eggs were taken, and albumen was removed. After, the liquid whole egg protocol was followed, and the pasteurization condition was performed at 61°C for 3.5 min. Liquid egg White To obtain 1 L of liquid egg whites,60 whole eggs were used, and yolks were removed. Then, the liquid whole egg protocol was performed using the following pasteurization conditions 57°C for 3.5 min. Alfa amylase test. To confirm that liquid egg products were sterilized properly, the alpha amylase test was performed. The methodology described in NOM-159-SSA1-2016 34 was followed. Microbiology analysis Bacterial strain and quantification Escherichia coli O157:H7 (ATCC 43888) was grown in 20 mL of Tryptic Soy Broth (TSB) (MCD LAB, Cat. No. 7381, Tlanepantla, Edo Mex, Mexico) at 37°C for 16 h with shaking. For quantification of bacterial concentration, one milliliter of the bacterial culture was serial diluted with sterile saline solution (0.9% NaCl), dilutions were plated in petri dishes with Tryptic Soy Agar (TSA) and incubated overnight at 37°C. Viable count was determined according to 35 . Inoculum bacterial number quantification was performed in triplicate. Temperature effect on NEW Thermal treatment was applied to eggs and subproducts to eliminate bacterial contamination. To evaluate the effect of temperature on NEW´s bactericidal activity, a thermal evaluation was conducted at three different temperatures following the methodology described in the Mexican Norm NMX-BB-041 36 . An E. coli O157:H7 inoculum was grown overnight in TSB at 37 o C, and1 mL of bacterial culture was taken and mixed with 9 mL of NEW at 24°C, 60°C and 80°C. Reactions were performed for 30 seconds. Subsequently, 1 mL was taken, and the bactericidal effect of the NEW was inactivated with 9 mL of sterile peptone water. After, ten-fold dilutions were performed and 100 uL from each dilution was plated in petri dishes with TSA agar, these were incubated overnight at 37°C. Total viable count was determined, and SS results were used as non-treatment control. Bacterial percentage reduction was calculated. Evaluations were conducted in triplicate. In vitro evaluation of different concentrations of NEW Bacterial inoculum (1 mL) was added to 9 mL of NEW at 25 ppm, 10 ppm, 5 ppm, 2.5 ppm or 1 ppm. NEW (50 ppm) was used as a positive control and sterile SS was used as a negative control. NEW-bacteria interaction was allowed for three 3 minutes, after serial dilutions were carried out and total viable cell was determined. Microbiology evaluation in whole liquid egg and liquid egg products A mixture of liquid whole egg-NEW was prepared in 10 mL where different NEW concentrations were evaluated (25 ppm, 10 ppm, 5 ppm, 2.5 ppm and 1ppm). Each sample was mixed with an inoculum of 1x10 4 CFU/mL of Escherichia coli O157:H7. The contact time was 3 minutes and the total viable count was calculated to obtain the bacterial survival numbers. Experiments were conducted in triplicate. Physicochemical and functional study in liquid egg at different NEW concentrations Liquid whole eggs without NEW treatment were used as a comparative control. SS was chosen because NEW preparation requires water and a diluted solution of NaCl. Liquid ovoproduct physicochemical evaluation included pH analysis and colorimetry. In the functional evaluation, tests of emulsion and foaming capacity were analyzed. Liquid egg colorimetry For the color study, the representation of the CIE L*a*b* color space was used. The determination was made by placing liquid egg samples on a watch glass and with a portable colorimeter (Konika Minolta CM-600d); redouts were taken from 5 random different spots. Luminosity ( L *), green – red ( a *) and blue – yellow ( b *) parameters were used in Equation 3 to calculate ΔE, which is the total color difference. Where: ΔL= Lightness difference between sample and standard Δa= Redness or greenness difference between sample and standard Δb= Blueness-yellowness difference between sample and standard Emulsion capacity Emulsion capacity analysis was performed for whole eggs and liquid yolks. Briefly, 0.5 mL of each sample was taken, and 0.5 mL of distilled water was added. Mixture was beaten with an electric mixer while edible vegetable oil was incorporated using a burette. Oil addition was quantified once phase inversion occurred. Finally, the volume of emulsified oil was used in equation 1 to determine emulsion capacity 37 . Liquid egg foaming capacity Foaming capacity was evaluated for whole egg and liquid whites based on the methodology described in 38 with some modifications. Briefly, 5 mL of each solution were measured, and 5 mL of distilled water were added, the mixture was beaten for 3 minutes with an electric mixer, after the foam volume was measured. The foaming capacity was determined according to equation 2. Physicochemical and functional analysis in liquid egg products over time Egg products were mixed with NEW (5 ppm and 2.5 ppm) or NaCl solution (50 ppm), preparations are described in Table 1. Samples were kept in sterile plastic bags under refrigeration conditions. Evaluations were performed every week for a month. Experiments were performed in quadruplicate. Physicochemical properties include pH measuring which was performed as it was described previously. Total acidity by titration Acid content was determined by volumetric titration following the methodology described by the AOAC Method 942.15 39 . Results were expressed as percentage of oleic acid for yolk, carbonic acid for egg whites carbonic and oleic + carbonic acids content for whole egg. Thiobarbituric acid reactive substances quantification (TBARS) TBARS protocol was performed only on whole egg and yolks. Methodology was based on Bernal et.al 30 with some modifications. Briefly, to egg product (100 μL) was added TBA (1 mL) and 2 mL of 20% acetic acid and, incubated at 90°C for 1 h. After, a thermal shock was performed in ice water, then 5 mL of n-butanol was added and stirred vigorously for 15 s. Samples were centrifuged for 10 min at 4000 rpm finally, the supernatant was read with UV-Vis spectrophotometer (Perkin Elmer Lambda 2S). The concentration of MDA in the sample was obtained using a standard MDA curve. Statistic analysis Obtained results were analyzed by two-factor analysis of variance (ANOVA) and Tukey mean difference test, using Graphpad Prism 6 software with a confidence level of 95%. Declarations Conflict of interest statement The authors declare that they have no conflict of interest. Data availability The datasets used and/or analyzed during the present work are available from the corresponding author on request. Author contributions Susana Reyes and José Cano: Writing—original draft; José Cano and Juan C Ramírez: conceptualization; Susana Reyes and Juan C Ramírez: methodology; José Cano: Writing—review and editing. Susana Reyes, Eduardo Guzmán and José Cano: Data curation. José Cano: Supervision. References USDA. Egg Products and Food Safety. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/eggs/egg-products-and-food-safety (2015). Anton, M. Egg yolk: Structures, functionalities and processes. Journal of the Science of Food and Agriculture vol. 93 2871–2880 Preprint at https://doi.org/10.1002/jsfa.6247 (2013). Tratado de Nutrición Tomo II Composición y Calidad Nutritiva de Los Alimentos . (Panamericana, 2017). Amiali, M., Ngadi, M. O., Smith, J. P. & Raghavan, V. G. S. Inactivation of Escherichia coli O157:H7 and Salmonella in liquid egg white using pulsed electric field. J Food Sci 71 , (2006). Fennema´s Food Chemistry . (CRC Press, Boca Raton, 2017). Belitz, H.-Dieter., Grosch, W. & Schieberle, P. Food Chemistry . Food Chemistry (Springer Berlin Heidelberg, 2009). doi:10.1007/978-3-540-69934-7. Handbook of Food Powders . (Woodhead Publishing Limited, Oxford, 2013). Emerging Foodborne Pathogens Hazards, Risk Analysis and Control . (Woodhead Publishing Limited, Cambridge, 2009). Stanley, D. Proper Heat Treatment Kills Deadly E. Coli Bacteria in Food. https://www.ars.usda.gov/news-events/news/research-news/1998/proper-heat-treatment-kills-deadly-e-coli-bacteria-in-food/#:~:text=tougher%20to%20kill.-,E.,to%20kill%20foodborne%20pathogenic%20bacteria. (1998). Gharbi, N. & Labbafi, M. Effect of processing on aggregation mechanism of egg white proteins. Food Chemistry vol. 252 126–133 Preprint at https://doi.org/10.1016/j.foodchem.2018.01.088 (2018). Lai, W. F. Design of polymeric films for antioxidant active food packaging. Int J Mol Sci 23 , (2022). Landa-Solis, C. et al. Microcyn TM : A novel super-oxidized water with neutral pH and disinfectant activity. Journal of Hospital Infection 61 , 291–299 (2005). OMRI. OMRI Generic Materials List OMRI Standards Manual for Nop Review . https://www.omri.org/sites/default/files/app_materials/22StanMan-amended-June-2023.pdf (2022). Al-Holy, M. A. & Rasco, B. A. The bactericidal activity of acidic electrolyzed oxidizing water against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on raw fish, chicken and beef surfaces. Food Control 54 , 317–321 (2015). Tanaka, N. et al. The use of electrolyzed solutions for the cleaning and disinfecting of dialyzers. Artif Organs 24 , 921–928 (2000). Ding, T., Rahman, S. M. E., Purev, U. & Oh, D. H. Modelling of Escherichia coli O157:H7 growth at various storage temperatures on beef treated with electrolyzed oxidizing water. J Food Eng 97 , 497–503 (2010). Ozer, N. P. & Demirci, A. Electrolyzed oxidizing water treatment for decontamination of raw salmon inoculated with Escherichia coli O157:H7 and Listeria monocytogenes Scott A and response surface modeling. J Food Eng 72 , 234–241 (2006). Ramírez Orejel, J. C. & Cano Buendía, J. A. Applications of Electrolyzed Water as a Sanitizer in the Food and Animal-by Products Industry. Processes 8 , 534 (2020). Deng, L. Z. et al. Emerging chemical and physical disinfection technologies of fruits and vegetables: a comprehensive review. Crit Rev Food Sci Nutr 60 , 2481–2508 (2020). Carrazzoni De Menezes, P. et al. Egg quality of laying hens in different conditions of storage, ages and housing densities. Revista Brasileira de Zootecnia 41 , 2064–2069 (2012). Secretaria de Economía. NMX-FF-127-SCFI-2016 Productos Avícolas - Huevo Fresco de Gallina - Especificaciones y Métodos de Prueba (Cancela a La NMX-FF-079-2004) Poultry Products - Fresh Hen Egg - Specifications and Test Methods . Secretaría de Economía. Norma Mexicana NMX-FF-127-SCFI-2016 Productos Avícolas-Huevo Fresco de Gallina-Especificaciones y Métodos de Prueba Poultry Products-Fresh Hen Egg-Specifications and Metods . (2016). USDA. United States Standards, Grades, and Weight Classes for Shell Eggs AMS 56 . www.ams.usda.gov/poultry. (2000). Belitz, H. D., Grosch, W. & Schieberle, P. Food Chemistry . Food Chemistry (Springer Berlin Heidelberg, 2009). doi:10.1007/978-3-540-69934-7. Oomori, T., Oka, T., Inuta, T. & Arata, Y. The efficiency of disinfection of acidic electrolyzed water in the presence of organic materials. Analytical Sciences 16 , 365–369 (2000). Lupano, C. E. Modificaciones de Componentes de Los Alimentos: Cambios Químicos y Bioquímicos Por Procesamiento y Almacenamiento . (Editorial de la Universidad de la Plata, Buenos Aires, 2013). Abdel-Aal, E.-S. M., Akhtar, H., Chambers, J. R. & Zaheer, K. Lutein and Zeaxanthin Carotenoids in Eggs. in Egg innovations and strategies for improvements (ed. Hester, P. Y.) 199–206 (Academic Press, 2017). Nimalaratne, C., Schieber, A. & Wu, J. Effects of storage and cooking on the antioxidant capacity of laying hen eggs. Food Chem 194 , 111–116 (2016). Badui Dergal, S. Química de Los Alimentos . (Pearson Education, 2006). Bernal Gómez, M. E., de Mendonça-Junior, C. X. & Mancini-Filho, J. Estabilidad oxidativa de huevos enriquecidos con ácidos grasos poliinsaturados omega 3, frente a antioxidantes naturales. Revista Brasileira de Ciências Farmacêuticas Brazilian Journal of Pharmaceutical Sciences 39 , 425–432 (2003). Secretaría de Economía. NMX-AA-100-1987, Calidad Del Agua-Determinación de Cloro Total-Método Iodométrico . (1992). APHA/AWWA/WEF. Iodometric Method I. in Standard methods for the examination of water and wastewater. (ed. A.E.Greenberg) 36–37 (American Public Health Association, Baltimore, MD., 2012). INOVO. Guia_ovoproductos Inovo . (https://www.inovo.es/wp-content/uploads/2016/12/guia_ovoproductos1.pdf, Spain, 2011). COFEPRIS. NOM 159-SSA1-2016 . (Diario Oficial de la Federación, 2018). Secretaría de Salud. NOM-092-SSA1-1994. Método Para La Cuenta de Bacterias Aerobias En Placa. Diario Oficial de la Federación (Mexico, 1995). Industrial, S. de C. y F. NMX-BB-040-SCFI-1999. Métodos Generales De Análisis - Determinación de La Actividad Antimicrobiana En Productos Germicidas . Secretaría de Comercio y Fomento Industrial 1–13 (1999). Fennema, O. R. Food Chemistry . (Marcel Dekker, 1996). Ahmedna, M., Prinyawiwatkul, W. & Rao, R. M. Solubilized wheat protein isolate: Functional properties and potential food applications. J Agric Food Chem 47 , 1340–1345 (1999). Official Methods of Analysis of AOAC INTERNATIONAL . (Oxford University PressNew York, 2023). doi:10.1093/9780197610145.001.0001. Additional Declarations No competing interests reported. Cite Share Download PDF Status: Under Review Version 1 posted Editorial decision: Revision requested 09 Jun, 2024 Reviews received at journal 31 May, 2024 Reviews received at journal 27 May, 2024 Reviewers agreed at journal 19 May, 2024 Reviewers agreed at journal 15 May, 2024 Reviewers invited by journal 15 May, 2024 Editor assigned by journal 13 May, 2024 Editor invited by journal 12 May, 2024 Submission checks completed at journal 12 May, 2024 First submitted to journal 19 Mar, 2024 You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-4132899","acceptedTermsAndConditions":true,"allowDirectSubmit":false,"archivedVersions":[],"articleType":"Article","associatedPublications":[],"authors":[{"id":304867916,"identity":"4c2b838a-d885-41d0-a94e-6abdadc297fd","order_by":0,"name":"Susana Reyes-Ramos","email":"","orcid":"","institution":"National Autonomous University of Mexico","correspondingAuthor":false,"prefix":"","firstName":"Susana","middleName":"","lastName":"Reyes-Ramos","suffix":""},{"id":304867917,"identity":"fb5f537f-1861-4fd0-994a-65d212ea8641","order_by":1,"name":"Juan Ramírez-Orejel","email":"","orcid":"","institution":"National Autonomous University of 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(b).\u003c/p\u003e","description":"","filename":"1.jpg","url":"https://assets-eu.researchsquare.com/files/rs-4132899/v1/513a6313c3ce0e34089ca80a.jpg"},{"id":57036814,"identity":"25e7fede-5447-4c87-bb05-afc874be1d45","added_by":"auto","created_at":"2024-05-23 18:41:05","extension":"jpg","order_by":2,"title":"Figure 2","display":"","copyAsset":false,"role":"figure","size":105286,"visible":true,"origin":"","legend":"\u003cp\u003eAnalysis of bactericidal effect of neutral electrolyzed solution in liquid whole egg \u003cem\u003ep\u003c/em\u003e ˂0.0001 (a) egg white \u003cem\u003ep\u003c/em\u003e˂ 0.05 (b) and yolk \u003cem\u003ep\u003c/em\u003e ˂ 0.05 (c).\u003c/p\u003e","description":"","filename":"2.jpg","url":"https://assets-eu.researchsquare.com/files/rs-4132899/v1/e5ec18910d8960b73f1c3a18.jpg"},{"id":57036817,"identity":"95667f5d-b7c3-4921-8e77-38d63e690be3","added_by":"auto","created_at":"2024-05-23 18:41:05","extension":"jpg","order_by":3,"title":"Figure 3","display":"","copyAsset":false,"role":"figure","size":148319,"visible":true,"origin":"","legend":"\u003cp\u003epH analysis of liquid whole egg treated with different concentrations of NEW \u003cem\u003ep\u003c/em\u003e ˂ 0.0001.\u003c/p\u003e","description":"","filename":"3.jpg","url":"https://assets-eu.researchsquare.com/files/rs-4132899/v1/493796e157d1466a2d202eb0.jpg"},{"id":57036820,"identity":"59e9776c-1a16-420b-b9a0-df927b0aaf1a","added_by":"auto","created_at":"2024-05-23 18:41:06","extension":"jpg","order_by":4,"title":"Figure 4","display":"","copyAsset":false,"role":"figure","size":158149,"visible":true,"origin":"","legend":"\u003cp\u003epH over storage time in liquid whole egg \u003cem\u003ep\u003c/em\u003e ˂ 0.05 (a), egg white \u003cem\u003ep\u003c/em\u003e ˂0.0001 (b) and yolk \u003cem\u003ep\u003c/em\u003e ˂0.0001 (c).\u003c/p\u003e","description":"","filename":"4.jpg","url":"https://assets-eu.researchsquare.com/files/rs-4132899/v1/49be4cb0860a26f4ed801533.jpg"},{"id":57036816,"identity":"1c362eb4-e25a-4bd8-b0ff-0bda2e991856","added_by":"auto","created_at":"2024-05-23 18:41:05","extension":"jpg","order_by":5,"title":"Figure 5","display":"","copyAsset":false,"role":"figure","size":157703,"visible":true,"origin":"","legend":"\u003cp\u003eLuminosity on treated liquid whole egg with different concentrations of NEW (\u003cem\u003ep\u003c/em\u003e ˂ 0.05).\u003c/p\u003e","description":"","filename":"5.jpg","url":"https://assets-eu.researchsquare.com/files/rs-4132899/v1/45ecec88872ff6a344fd6115.jpg"},{"id":57037415,"identity":"b2e2e776-45d5-4a58-947e-175483b15be0","added_by":"auto","created_at":"2024-05-23 18:49:05","extension":"jpg","order_by":6,"title":"Figure 6","display":"","copyAsset":false,"role":"figure","size":159045,"visible":true,"origin":"","legend":"\u003cp\u003eLuminosity after storage period on treated liquid whole\u003cem\u003e p\u003c/em\u003e ˂ 0.05 (a), egg white \u003cem\u003ep\u003c/em\u003e ˂ 0.05 (b) and egg yolk\u003cem\u003ep\u003c/em\u003e ˂ 0.0001 (c).\u003c/p\u003e","description":"","filename":"6.jpg","url":"https://assets-eu.researchsquare.com/files/rs-4132899/v1/5286eb3380467477d65e742b.jpg"},{"id":57037416,"identity":"1453204c-4bdd-4084-b284-0dcc06bb5a71","added_by":"auto","created_at":"2024-05-23 18:49:06","extension":"jpg","order_by":7,"title":"Figure 7","display":"","copyAsset":false,"role":"figure","size":158534,"visible":true,"origin":"","legend":"\u003cp\u003e\u003cem\u003ea*\u003c/em\u003eparameter (red (+) to green (-)) color in liquid whole egg treated with NEW at different concentrations\u003cem\u003e p\u003c/em\u003e ˂ 0.0001.\u003c/p\u003e","description":"","filename":"7.jpg","url":"https://assets-eu.researchsquare.com/files/rs-4132899/v1/6b60e6b83b8e3e9bdc4d0192.jpg"},{"id":57036824,"identity":"d7388f9c-7958-4096-981a-6951d36d7f66","added_by":"auto","created_at":"2024-05-23 18:41:06","extension":"jpg","order_by":8,"title":"Figure 8","display":"","copyAsset":false,"role":"figure","size":156098,"visible":true,"origin":"","legend":"\u003cp\u003e\u003cem\u003ea*\u003c/em\u003eparameter (red (+) to green (-)) color after storage of treated liquid whole egg \u003cem\u003ep\u003c/em\u003e ˂ 0.05 (a), egg white \u003cem\u003ep\u003c/em\u003e ˂ 0.05 (b) and egg yolk\u003cem\u003e p\u003c/em\u003e ˂ 0.05 (c).\u003c/p\u003e","description":"","filename":"8.jpg","url":"https://assets-eu.researchsquare.com/files/rs-4132899/v1/9e5a08b18c8e808f67d18fee.jpg"},{"id":57036827,"identity":"6894029b-336a-4c83-9bdd-6756abe0cc09","added_by":"auto","created_at":"2024-05-23 18:41:06","extension":"jpg","order_by":9,"title":"Figure 9","display":"","copyAsset":false,"role":"figure","size":154066,"visible":true,"origin":"","legend":"\u003cp\u003e\u003cem\u003eb*\u003c/em\u003e parameter (yellowish (+) to blueish (-)) color of liquid whole egg treated with NEW at different concentrations\u003cem\u003e p\u003c/em\u003e ˂ 0.05.\u003c/p\u003e","description":"","filename":"9.jpg","url":"https://assets-eu.researchsquare.com/files/rs-4132899/v1/f2a809ba2cca8e8604dd7c9c.jpg"},{"id":57036823,"identity":"d42110ca-4093-46c8-a439-6d1e9ec8cae3","added_by":"auto","created_at":"2024-05-23 18:41:06","extension":"jpg","order_by":10,"title":"Figure 10","display":"","copyAsset":false,"role":"figure","size":154242,"visible":true,"origin":"","legend":"\u003cp\u003e\u003cem\u003eb*\u003c/em\u003e parameter (yellowish (+) to blueish (-)) of liquid whole egg \u003cem\u003ep\u003c/em\u003e ˂ 0.05 (a), egg white \u003cem\u003ep\u003c/em\u003e ˂ 0.05 (b) and egg yolk\u003cem\u003e p\u003c/em\u003e ˂ 0.05 (c) after been treated with NEW and storage at refrigeration conditions.\u003c/p\u003e","description":"","filename":"10.jpg","url":"https://assets-eu.researchsquare.com/files/rs-4132899/v1/b319a10cae327557be04b91d.jpg"},{"id":57037417,"identity":"e19b8270-ce69-4338-b0f6-81544574940e","added_by":"auto","created_at":"2024-05-23 18:49:06","extension":"jpg","order_by":11,"title":"Figure 11","display":"","copyAsset":false,"role":"figure","size":141293,"visible":true,"origin":"","legend":"\u003cp\u003eImpact on the total color difference (ΔE) of different NEW concentrations on liquid whole egg.\u003c/p\u003e","description":"","filename":"11.jpg","url":"https://assets-eu.researchsquare.com/files/rs-4132899/v1/cc9ab44cea1bada051425ccc.jpg"},{"id":57036830,"identity":"2709d019-ac0b-4a33-8d7a-d33245945aa2","added_by":"auto","created_at":"2024-05-23 18:41:06","extension":"jpg","order_by":12,"title":"Figure 12","display":"","copyAsset":false,"role":"figure","size":151802,"visible":true,"origin":"","legend":"\u003cp\u003eImpact on the total color difference (ΔE) of NEW on liquid whole egg (a), egg white (b) and egg yolk (c).\u003c/p\u003e","description":"","filename":"12.jpg","url":"https://assets-eu.researchsquare.com/files/rs-4132899/v1/ddb4f20206d074c211b3e1b1.jpg"},{"id":57036818,"identity":"68285948-5626-4a21-803b-446c583c551b","added_by":"auto","created_at":"2024-05-23 18:41:05","extension":"jpg","order_by":13,"title":"Figure 13","display":"","copyAsset":false,"role":"figure","size":166285,"visible":true,"origin":"","legend":"\u003cp\u003eEmulsion capacity of liquid whole egg treated with different concentrations of NEW \u003cem\u003ep\u003c/em\u003e ˂ 0.05.\u003c/p\u003e","description":"","filename":"13.jpg","url":"https://assets-eu.researchsquare.com/files/rs-4132899/v1/180f06e8c17c758f2dedc8bd.jpg"},{"id":57037419,"identity":"040d4843-557b-41b5-abde-970345639c59","added_by":"auto","created_at":"2024-05-23 18:49:06","extension":"jpg","order_by":14,"title":"Figure 14","display":"","copyAsset":false,"role":"figure","size":114915,"visible":true,"origin":"","legend":"\u003cp\u003eEmulsion capacity of liquid whole egg (a) and egg yolk (b) after treated with NEW and storage at refrigeration conditions \u003cem\u003ep\u003c/em\u003e˂ 0.05.\u003c/p\u003e","description":"","filename":"14.jpg","url":"https://assets-eu.researchsquare.com/files/rs-4132899/v1/a64418dc24d504f2280f4a6f.jpg"},{"id":57037418,"identity":"ca66da97-1410-45b1-9a63-c5eeec28c825","added_by":"auto","created_at":"2024-05-23 18:49:06","extension":"jpg","order_by":15,"title":"Figure 15","display":"","copyAsset":false,"role":"figure","size":173562,"visible":true,"origin":"","legend":"\u003cp\u003eFoam capacity of liquid whole egg treated with different concentrations of NEW \u003cem\u003ep\u003c/em\u003e ˂ 0.05.\u003c/p\u003e","description":"","filename":"15.jpg","url":"https://assets-eu.researchsquare.com/files/rs-4132899/v1/b3747eee996c87bda54fb601.jpg"},{"id":57036826,"identity":"3de360a9-901d-40dc-b65d-4c5a2f45e002","added_by":"auto","created_at":"2024-05-23 18:41:06","extension":"jpg","order_by":16,"title":"Figure 16","display":"","copyAsset":false,"role":"figure","size":126124,"visible":true,"origin":"","legend":"\u003cp\u003eFoam capacity of liquid whole egg \u003cem\u003ep\u003c/em\u003e ˂ 0.05 (a) and liquid egg white (b) after treatments and storage time \u003cem\u003ep\u003c/em\u003e˂ 0.05.\u003c/p\u003e","description":"","filename":"16.jpg","url":"https://assets-eu.researchsquare.com/files/rs-4132899/v1/69d65971f215eb5bfdd83d51.jpg"},{"id":57036828,"identity":"7883a773-6241-471e-9b57-9d55287e54eb","added_by":"auto","created_at":"2024-05-23 18:41:06","extension":"jpg","order_by":17,"title":"Figure 17","display":"","copyAsset":false,"role":"figure","size":176773,"visible":true,"origin":"","legend":"\u003cp\u003eAcid content after treatment and storage at refrigeration conditions of liquid whole egg \u003cem\u003ep\u003c/em\u003e ˂ 0.05 (a), egg white (b) and egg yolk (c) \u003cem\u003ep\u003c/em\u003e ˂ 0.05.\u003c/p\u003e","description":"","filename":"17.jpg","url":"https://assets-eu.researchsquare.com/files/rs-4132899/v1/8ffb9f893f95215aed407861.jpg"},{"id":57036822,"identity":"5717bc71-fd37-43c7-8911-aa75f4303545","added_by":"auto","created_at":"2024-05-23 18:41:06","extension":"jpg","order_by":18,"title":"Figure 18","display":"","copyAsset":false,"role":"figure","size":126002,"visible":true,"origin":"","legend":"\u003cp\u003eTBARS in ovoproducts after treatment and storage at refrigeration conditions in liquid whole egg \u003cem\u003ep\u003c/em\u003e ˂ 0.05 (a) and egg yolk (b) \u003cem\u003ep\u003c/em\u003e ˂ 0.05.\u003c/p\u003e","description":"","filename":"18.jpg","url":"https://assets-eu.researchsquare.com/files/rs-4132899/v1/ed2adb2a77f3957efca28720.jpg"},{"id":57037420,"identity":"fb89c20b-65bd-4307-909d-21909746ae94","added_by":"auto","created_at":"2024-05-23 18:49:12","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":3364751,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-4132899/v1/4cd94834-fd1a-4d61-ae53-19314e83b788.pdf"}],"financialInterests":"No competing interests reported.","formattedTitle":"Physicochemical analysis of liquid ovoproducts treated with Neutral Electrolyzed Water. Use of electrolyzed water in liquid ovoproducts.","fulltext":[{"header":"Introduction","content":"\u003cp\u003eThe egg is an important food with a high amount of protein and low production cost. Food industry produces products that use eggs (whole egg, yolk, or whites) as raw materials, because they have important physicochemical and functional properties \u003csup\u003e1,2\u003c/sup\u003e.\u003c/p\u003e\n\u003cp\u003eOvoproducts\u0026nbsp;offer advantages such as easy handling and dosage, greater microbiological safety, saving time and labor, easy storage among others \u003csup\u003e\u003cspan lang=\"EN-US\"\u003e3\u003c/span\u003e\u003c/sup\u003e.\u0026nbsp;To\u0026nbsp;optimize and facilitate production processes, liquid egg products have been used trying to preserve their safety; this is performed using pasteurization processes however, they can be contaminated with bacteria either by mishandling processing parameters, contaminated equipment or even cross-contamination with the operating personnel \u003csup\u003e4\u003c/sup\u003e.\u003c/p\u003e\n\u003cp\u003eEgg\u0026nbsp;yolk is appreciated for its technological properties such as coloring, emulsifying, coagulating and binding capacity, and antioxidant properties. During storage, the yolk may be susceptible to the loss of fatty acids through oxidation \u003csup\u003e\u003cspan lang=\"EN-US\"\u003e5\u003c/span\u003e\u003c/sup\u003e.\u0026nbsp;Egg white is mainly a solution of globular proteins (11%) and water (88.5%). Fresh albumen has a pH of 7.6 \u0026ndash; 7.9 which during storage can be affected due to the diffusion of CO2 through the shell \u003csup\u003e6\u003c/sup\u003e. Ovoalbumin, albumin, ovomucoid and lysozyme are the constituent proteins of greatest interest because they are responsible for foaming capacity, coagulant, binder, preservative, anti-crystallizing and clarifying properties \u003csup\u003e7\u003c/sup\u003e\u003c/p\u003e\n\u003cp\u003eFood\u0026nbsp;safety is\u0026nbsp;vital and its loose allows eggs to be contaminated and therefore foodborne illnesses to occur. Due to protein content of the egg, pasteurization temperatures have some limitations because it is important to maintain the functional properties of the egg \u003csup\u003e\u003cspan lang=\"EN-US\"\u003e2,8\u003c/span\u003e\u003c/sup\u003e. \u0026nbsp;\u003cem\u003eEscherichia\u003c/em\u003e\u003cem\u003e\u0026nbsp;coli\u003c/em\u003e O157:H7 has the greatest incidence in food contamination, it can suffer thermal destruction in the range of 65 - 70\u0026deg;C for approximately 6 min, however, it can survive a pasteurization process of liquid egg products\u0026nbsp;or gravy \u003csup\u003e9\u003c/sup\u003e. \u0026nbsp;\u0026nbsp;Liquid egg products are widely used in food industry; However, its useful life is not long. Due\u0026nbsp;to the need to maintain free of \u003cem\u003eEscherichia\u003c/em\u003e\u003cem\u003e\u0026nbsp;coli\u003c/em\u003e O157:H7 and preserve the functional properties of egg products such as emulsification capacity, foaming and gelatinization capacity, which are affected by heating in pasteurization \u003csup\u003e4\u003c/sup\u003e because the egg white and the egg yolk begin to coagulate at 62\u003csup\u003eo\u003c/sup\u003eC and 65\u003csup\u003eo\u003c/sup\u003eC respectively \u003csup\u003e6\u003c/sup\u003e. Some research groups have explored other techniques such as UV irradiation \u003csup\u003e\u003cspan lang=\"EN-US\"\u003e10\u003c/span\u003e\u003c/sup\u003e, and Pulsed Electric Field \u003csup\u003e4\u003c/sup\u003e, which have been shown to be effective in reducing pathogen in eggs, although these techniques have disadvantages in terms of cost and the possibility of generating free radicals. Lipid oxidation occurs when alkyl radicals are formed by removing a hydrogen from unsaturated fatty acids. This is initiated by the presence of oxygen, generated by the exposure of food to UV rays \u003csup\u003e11\u003c/sup\u003e.\u003c/p\u003e\n\u003cp\u003eA\u0026nbsp;novel alternative for decontamination of liquid ovoproducts is the use of Neutral Electrolyzed Water (NEW), since in recent years electrolyzed water (EW) has been tested and used successfully in various fields such as agriculture, medical equipment, sanitization of areas as well as food. E\u003cstrong\u003electrolyzed water is a\u003c/strong\u003e mixture of water with low concentration NaCl solution exposed to electrolysis and can be produced with weak and strong acidic pH, both have antimicrobial effects; but strong acids are more effective, however it is corrosive to some materials. There are also solutions with alkaline pH (\u0026gt;9) but they are rarely used because their bactericidal effect is low. Neutral electrolyzed water has a high oxide-reduction potential (ORP) (800 mV-900 mV) and has greater stability, allowing a longer storage time, about one year \u003csup\u003e12\u003c/sup\u003e. The Organic Materials Review Institute (OMRI) has listed the use of EW in crops, livestock, and surfaces\u003csup\u003e13\u003c/sup\u003e, this mean that it is not harmful to humans, and it is considered as environmentally friendly \u003csup\u003e\u003cspan lang=\"EN-US\"\u003e14\u003c/span\u003e\u003c/sup\u003e, easy to produce and with low cost \u003csup\u003e15\u003c/sup\u003e.\u0026nbsp;Due to\u0026nbsp;the possible presence of \u003cem\u003eE. coli\u003c/em\u003e O157:H7 in liquid egg products, the goal of the present research was to evaluate the use of the NEW as a bactericide and preservative solution, since it has previously been tested in some foods with high protein content \u003csup\u003e\u003cspan lang=\"EN-US\"\u003e16,17\u003c/span\u003e\u003c/sup\u003e. The functionality of liquid egg (emulsification capacity, foaming and gelatinization) was evaluated after treatment with NEW.\u003c/p\u003e"},{"header":"Results","content":"\u003ch2\u003ePhysicochemical properties of NEW\u003c/h2\u003e\n\u003cp\u003eObtained neutral electrolyzed water physicochemical properties included pH 6.83\u0026plusmn;0.48, ORP (mV) 858\u0026plusmn;7.34 and chlorine content (ppm) of 58.85\u0026plusmn;2.48. It has been reported that neutral pH range is 6.4 to 7.5 \u003csup\u003e18\u003c/sup\u003e. The oxide-reduction potential value is consistent with the same study.\u0026nbsp;The total chlorine concentration was similar to previous reports \u003csup\u003e12,19\u003c/sup\u003e considering the evaluated solution as a neutral electrolyzed water (EW).\u0026nbsp;\u003c/p\u003e\n\u003ch2\u003eEgg quality\u003c/h2\u003e\n\u003cp\u003eHaugh units decreases with older hens and factors like temperature and storage time negatively affect egg quality \u003csup\u003e20\u003c/sup\u003e. Obtained results for pH, percentage of total solids and Haugh Units are reported in Table 2.\u003c/p\u003e\n\u003cp\u003e\u0026nbsp;Results showed that pH value was at the upper limit of the range specified by the Mexican Norm NMX-FF-127-SCFI-2016 \u003csup\u003e21\u003c/sup\u003e, and the percentage of content solids was high. As for Haugh Units and weight, values corresponded to egg quality Category II (Mexico) \u003csup\u003e21\u003c/sup\u003e or B quality (USDA) \u003csup\u003e1\u003c/sup\u003e.\u003c/p\u003e\n\u003ch2\u003eLiquid egg\u003c/h2\u003e\n\u003ch3\u003e\u003cstrong\u003eAlpha amylase test\u0026nbsp;\u003c/strong\u003e\u003c/h3\u003e\n\u003cp\u003eThe alpha amylase test was performed to evaluate the efficiency of pasteurization process. Obtained results were compared to untreated egg where the enzyme was still present in the egg. Pasteurized liquid egg showed absence of \u0026alpha;-amylase in the egg product (due to heat inactivation). Every liquid egg batch was confirmed by alpha amylase test before further use.\u003c/p\u003e\n\u003ch2\u003eIn vitro microbiology\u0026nbsp;analysis\u003c/h2\u003e\n\u003ch3\u003e\u003cstrong\u003eEvaluation of NEW at different temperatures\u003c/strong\u003e\u003c/h3\u003e\n\u003cp\u003eThis test was carried out to know if temperature affects the bactericidal effect of NEW, because production of liquid egg products includes thermal process and, high temperature could generate some change in the solution that is evaluated in this study. The temperatures of 60\u0026deg;C and 80\u0026deg;C were selected because the pasteurization temperature of liquid whole egg is in this range and results were compared with those obtained at room temperature. According to Figure 1a, it was determined that for the three evaluated temperatures, the final count of microorganisms was below 1x10\u003csup\u003e3\u003c/sup\u003e CFU/mL when the inoculum was 1x10\u003csup\u003e8\u003c/sup\u003e CFU/mL demonstrating that NEW was able to decrease up to five exponents of \u003cem\u003eEscherichia coli\u003c/em\u003e O157: H7 at rt, 60\u0026deg;C and 80\u0026deg;C reaching a 99.999% of bacterial reduction count, therefore, it was found that temperature was not a factor that influences the bactericidal effect of NEW.\u0026nbsp;\u003c/p\u003e\n\u003ch4\u003e\u003cstrong\u003eBactericidal evaluation at different concentrations\u003c/strong\u003e\u003c/h4\u003e\n\u003cp\u003eAntibacterial activity of NEW was evaluated against \u003cem\u003eEscherichia coli\u003c/em\u003e O157: H7 at different NEW\u0026acute;s concentrations, since the solution when subsequently evaluated in liquid egg products will suffer a dilution effect. Results (Figure 1b) exhibited that bactericidal effect depended on hypochlorous acid concentration. When 10 ppm and 25 ppm concentrations were used, bacterial survival numbers reached values of 6.29 CFU/mL and 3.55 CFU/mL respectively. We detected a proportional correlation (r=-0.812) between bacterial reduction and NEW concentration, meaning that the higher NEW concentration, the greater the percentage of bacterial reduction. When 25 and 10 ppm were used, there was no significant difference between both concentrations.\u0026nbsp;\u003c/p\u003e\n\u003ch2\u003e\u003cem\u003eIn situ\u003c/em\u003e microbiology analysis\u003c/h2\u003e\n\u003ch4\u003e\u003cstrong\u003eBactericidal evaluation at different concentrations\u003c/strong\u003e\u003c/h4\u003e\n\u003cp\u003eBactericidal NEW effect was evaluated in different liquid ovoproducts due to inner composition could affect bactericidal solution properties. At the same time, it is important to detect a concentration that kept bactericidal effect without affecting the minimum concentration of total solids in whole egg (24.4%), egg whites (12.13%) and yolk (51.30%) \u003csup\u003e22\u0026ndash;24\u003c/sup\u003e.\u003c/p\u003e\n\u003cp\u003eNEW was evaluated in contaminated liquid whole egg. Significant differences were detected in all evaluated concentrations (Figure 2a) when compared with SS treatment. However, there was no significant difference between 1, 2.5 and 5 ppm. When 25 ppm and 10 ppm were used, they were significant different from the rest of used concentrations. The percentage of bacterial reduction were 27.53%, 24.75%, 39.65%, 59.09% and 64.65% for 1ppm, 2.5ppm, 5 ppm, 10 ppm and 25 ppm respectively.\u003c/p\u003e\n\u003cp\u003eWhen NEW was used in contaminated whole egg, the percentages of reduction were lower than in vitro study; this effect caused by the presence of organic material was reported previously \u003csup\u003e25\u003c/sup\u003e, where food proteins have sulfhydryl groups in their structure, and hypochlorous acid reacts on them at the same time as on those of the bacterial membrane.\u003c/p\u003e\n\u003cp\u003eFor egg whites, the bacterial reduction percentage were 53.70% (2.5 X 10\u003csup\u003e4\u0026nbsp;\u003c/sup\u003eCFU/mL) and 48.17% (2.8 X 10\u003csup\u003e4\u0026nbsp;\u003c/sup\u003eCFU/mL) for 5 ppm and 2.5 ppm respectively (Figure 2b) and for contaminated egg yolks that were treated with NEW at 2.5 ppm and 5 ppm showed a bacterial decrease of 65.08% (1.03 X 10\u003csup\u003e5\u0026nbsp;\u003c/sup\u003eCFU/mL) and 89.15% (3.0 X 10\u003csup\u003e4\u003c/sup\u003e CFU/mL) respectively. When contaminated yolks were treated (Figure 2c), it showed a significant difference when NEW was used at 5 ppm and the 2.5 ppm showed no statistical difference.\u003c/p\u003e\n\u003cp\u003eRegarding percentage reduction, it was observed that for whole egg and liquid whites showed lower bactericidal effect than when it was evaluated in liquid yolks. This effect could be attributed to the fact that yolk composition does not present a high protein content that could interfere with NEW bactericidal effect.\u0026nbsp;\u003c/p\u003e\n\u003ch3\u003e\u003cstrong\u003epH in different liquid egg products\u003c/strong\u003e\u003c/h3\u003e\n\u003cp\u003eNEW treatment was added using different concentrations to liquid whole egg (LWE) and pH value was monitored (Figure 3). The pH of LWE with NEW at 1 ppm and 2.5 ppm were significantly different from the rest of the treatments, however this difference was small because the pH difference is around 0.04. Likewise, the solution when interacting with the organic matter of the product does not release species with an acidic or basic character that contribute the pH change.\u003c/p\u003e\n\u003cp\u003eThese characteristics were considered and pH value of treated LWE was monitored for three weeks, and no significant difference was detected when comparing 2.5 ppm and 5 ppm of NEW concentration with untreated egg (Figure 4a). It was interesting because egg composition presents changes in storage such as protein decarboxylation causing an increase in pH, however NEW had no retarding effect on that change.\u003c/p\u003e\n\u003cp\u003eFor liquid whites (Figure 4b), it was observed that only at day 0 there was a difference with respect to control without treatment, however, for the following days this difference disappeared. In general, an increase in pH was observed, which was due to the breakage of peptide bonds.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eTreated liquid yolks showed a pattern where pH decreased significant at day 14 and then it raised at day 21, showing no interference by treatments with this pattern. However, day 14 pH decrease was small (~0.1) (Figure 4c).\u003c/p\u003e\n\u003ch4\u003e\u003cstrong\u003eColor\u003c/strong\u003e\u003c/h4\u003e\n\u003ch4\u003e\u003cstrong\u003eLuminosity\u003c/strong\u003e\u003c/h4\u003e\n\u003cp\u003eTreated WLE with different concentration of evaluated solutions showed significant difference with respect to the sample that did not receive treatment (Figure 5). Differences were attributed to dilution effect, that was carried out in each sample; however, the group treated with SS at the same dilution, did not showed significant difference with respect to the control, except when SS was used at 2.5 ppm. It is known that NEW is an oxidizing substance, acts on lipid pigments like carotenoids, and lutein and zeaxanthin are the main pigments in eggs.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eWhen the evaluation was measured over time (Figure 6a), a trend was detected to decrease \u003cem\u003eL*\u003c/em\u003e parameter over the weeks. The luminosity changed immediately after the addition of NEW; nevertheless, this could occur due to the dilution effect. Subsequently, it was observed that treated samples with NEW did not present significant differences with respect to the controls, this indicates that the solution did not subsequently affect the luminosity of the whole egg and that the decrease in this parameter is not attributed to any treatment.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eLuminosity was decreasing in treated and non-treated egg whites over time (Figure 6b). This effect was attributed to the high protein content and proteolytic activity by endogenous enzymes causing a decrease in viscosity and greater passage of light \u003csup\u003e26\u003c/sup\u003e. These factors caused ferric sulfide formation which causes dark coloration causing a decrease in luminosity. This effect was not altered using NEW or SS.\u003c/p\u003e\n\u003cp\u003eWhen egg yolks were treated Figure 6c, all treatments generated an increase in luminosity, this increase was not detected in yolks without treatments. This increase was attributed as a yolk dilution effect.\u0026nbsp;\u003c/p\u003e\n\u003ch4\u003e\u003cstrong\u003eParameter\u0026nbsp;\u003c/strong\u003e\u003cstrong\u003ea*\u003c/strong\u003e\u003c/h4\u003e\n\u003cp\u003eThe parameter \u003cem\u003ea*\u003c/em\u003e is the one that indicates the change of coloration from red (+) to green (-), in Figure 7, the control samples treated with SS as well as the samples treated with NEW at different concentrations showed significant difference with respect to the sample without treatment, in both samples an almost constant decrease in red coloration is observed. It is observed that the samples treated with NEW were those that presented less red coloration. This could be caused by oxidizing properties reaction with egg pigments, such as lutein and zeaxatin that have yellow-orange colorations, affecting its structure and with it, the ability to impact color.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eWhen the study was evaluated over time (Figure 8a), treated whole egg presented lower values of red coloration with respect to the sample without treatment. We observed that NaCl 5 ppm solution does not caused this behavior, so the decrease in coloration is attributed to oxidation properties of NEW acting with egg pigments, causing less intense tones.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eFor egg whites (Figure 8b), the beginning of the monitoring it was observed that the samples presented a value of 0 on the color scale. This could be caused because egg whites are composed by proteins and water and there is no molecule that could provide coloration; however, it was observed that the samples treated with NEW and NaCl 5 ppm showed a more negative trend than the other samples.\u003c/p\u003e\n\u003cp\u003eTreatment with NEW and SS caused the yolks to have less red coloration (Figure 8c) because yolk was diluted, however at day 7 after treatment, significant differences were observed with respect to the control without treatment.\u0026nbsp;\u003c/p\u003e\n\u003ch4\u003e\u003cstrong\u003eParameter\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;b*\u003c/strong\u003e\u003c/h4\u003e\n\u003cp\u003eWhole egg was treated with different concentrations of NEW and \u003cem\u003eb\u003c/em\u003e* parameter was measured. This indicates yellowish (+) and blueish (-) colorations. NEW treatment caused decrease in yellow coloration (Figure 9) and the higher the concentration of NEW, the less yellowing. This effect is due by the presence of oxidizing species which interact with the carotenoids present in the egg. It is known that one of the factors that influences the decomposition of these is oxygen, generating structural changes (trans to cis) \u003csup\u003e5\u003c/sup\u003e which causes greater absorbance in the visible spectrum and therefore a slight shift in the observed color.\u003c/p\u003e\n\u003cp\u003eWhen whole egg was evaluated over time (Figure 10a) results showed that NEW treatment caused significance difference after 14 days of storage. The tendency of this for parameter was to decrease with respect to the storage time indicating loss of yellow coloration. Egg pigments or carotenoids, like xanthophylls, lutein, and zeaxanthin \u003csup\u003e27\u003c/sup\u003e are susceptible to degradation by storage and oxygen exposure. This promotes autoxidation of unsaturated molecules such as carotenoids. However, NEW did not significantly affect the pigment structure.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eWhen liquid egg whites were treated and analyzed over time (Figure 10b), yellow coloration was not affected by the addition of NEW since there were no significant difference. This same behavior was observed for control samples with SS.\u003c/p\u003e\n\u003cp\u003eFor treated liquid yolks (Figure 10c), NEW treatment did not modify the yellow-blue coloration and changes in the samples since a significant difference was only found at the beginning of the study, however, this could be due to the oxidation of carotenoids.\u0026nbsp;\u003c/p\u003e\n\u003ch4\u003e\u003cstrong\u003eDelta E\u003c/strong\u003e\u003c/h4\u003e\n\u003cp\u003e\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003eWhole egg (Figure 11) was treated with NEW and total change color, defined as \u0026Delta;E, was calculated. Electrolyzed water was evaluated at different concentrations, and it caused a difference in color change with respect to the sample that did not receive treatment, this result was attributed to the oxidant property of the solution which generated changes in the composition of the molecules.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eNEW treatment was evaluated using two concentrations and whole liquid egg color evaluations were taken over time (Figure 12a). Both concentrations showed a similar pattern to NaCl treated group, showing a slight decrease in red color because of oxidation of pigments. Treated samples with NEW showed less color change than NaCl solution and this could be affected by the contribution of \u003cem\u003ea*\u003c/em\u003e parameter, indicating a slight decrease in red color by effect of pigment oxidation.\u003c/p\u003e\n\u003cp\u003eFor liquid white eggs (Figure 12b), treated groups presented the lowest color impact; this effect was due to the fact that there are not pigments in its composition and the small values changes were due to storage, likewise it was observed that NEW did not influence the color variation.\u003c/p\u003e\n\u003cp\u003eFinally, when yolks were treated (Figure 12c), the greater change in color was reached at day 0, however this differential was diminished over time. Luminosity was the main parameter affected by treatments, which could be affected by dilution process and \u003cem\u003ea*\u003c/em\u003e was affected by possible oxidation of carotenoids. However, NEW group showed the less color change between all evaluated groups.\u003c/p\u003e\n\u003ch3\u003e\u003cstrong\u003eEmulsion\u0026nbsp;\u003c/strong\u003e\u003cstrong\u003ecapacity\u003c/strong\u003e\u003c/h3\u003e\n\u003cp\u003eThe addition of NEW in liquid whole egg at 1 ppm, 2.5 ppm, 5 ppm and 10 ppm does not significantly affect the formation of the emulsion, however at a concentration of 25 ppm NEW, egg\u0026acute;s functional property was diminished, This behavior was mainly attributed to the fact that protein and phospholipids concentrations were in smaller quantity (by dilution effect) so it was not possible to emulsify a high amount of oil as in the other evaluated concentrations. It was also observed that emulsion capacity was low when SS was used at 5, 10 and 25 ppm (Figure 13).\u003c/p\u003e\n\u003cp\u003eAs it was mentioned above, egg emulsion capacity ws given by the presence of phospholipids and lipoproteins to emulsify oil. Monitoring emulsion over time showed that on day zero no significant difference was found between the samples treated with NEW with respect to the sample without treatment or with NaCl (Figure 14a), however for day 7 of monitoring a loss of property was observed in all samples. After, at day 14, there was an increase in emulsion capacity and again no difference was found with respect to control treatments however, emulsion capacity was statistical lower than at day 0.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eOn day 21, the trend of the 14th was maintained. It can be observed that the samples treated with NEW and NaCl with 5 ppm presented a slight decrease however, differences were not significantly different between treatments at day 21 and this difference could be attributed to the loss of protein by storage.\u003c/p\u003e\n\u003cp\u003eFor egg yolks (Figure 14b), there was a tendency to decrease the emulsion capacity. At day 0 of monitoring, emulsion capacity was decreased when NaCl at 5 ppm was used, no differences were found in NEW with respect to control treatment. However, at day seven after treatment, a statistical decrease in this capacity was detected and the lowest value by the group without treatment. Decreased emulsion capacity was kept for the rest of the monitoring time.\u003c/p\u003e\n\u003ch3\u003e\u003cstrong\u003eFoaming capacity\u003c/strong\u003e\u003c/h3\u003e\n\u003cp\u003eFoaming capacity is an important factor that is used in food processing. Proteins such as ovomucin and globulins are responsible for stabilizing and forming protein interaction that is capable of air retaining due to their amphipathicity. LWE was treated with NEW using different concentrations which did not show significant difference. Same pattern was detected when NaCl was used. This capacity was attributed to the fact that the addition of liquid is favorable for foam generation. However, the resulting foam tends not to be stable when NaCl was used (Figure 15).\u003c/p\u003e\n\u003cp\u003eWhen treatments were analyzed over time in LWE, the foaming capacity was not affected, except for day 14 where NEW (5 ppm) increased enhanced foaming when it was compared to the group without treatment (Figure 16a).\u003c/p\u003e\n\u003cp\u003eTreated liquid whites kept foam capacity after seven days of storage (Figure16b). NEW (5 ppm) and NaCl (2.5 ppm) showed the highest value. This performance was decrease at day 14 and it was kept until the last check point.\u003c/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAcid content\u003c/strong\u003e\u003c/h3\u003e\n\u003cp\u003eAcid content was evaluated for the three egg products however, oleic and carbonic acid content was measured in whole egg and only oleic acid was measured in yolks since this acid has the greatest proportion. Oleic acid is an unsaturated fatty acid, and it was expected that after contact with NEW, it would be affected by oxidation reaction that would affect its concentration over time. For egg whites, carbonic acid was detected, and values were reported as percentage.\u003c/p\u003e\n\u003cp\u003eFor LWE it was detected a decrease in acid concentration over time (Figure 17a) however, no significant decrease was detected. The only significant difference was between NEW treatment and NaCl 5 ppm at day 7 of storage where the NaCl showed the lowest acid content, and it was similar to no treatment value at day 21 of storage.\u003c/p\u003e\n\u003cp\u003eWhen liquid egg white was evaluated (Figure 17b), it was detected a decrease in acid content over time. Values were stable after seven and 14 days of storage and finally, all values dropped after 21 of storage. For the no treated group, values were stable at day zero and seven of storage and then dropped significantly. If we corelate pH results with the percentage of acidity, it was observed that both trends were inversely proportional because, as mentioned previously, during storage, proteins that compose egg albumen are susceptible to loss peptide bonds and increased pH due to exposure of amino ends. That explains that samples treated with NEW and NaCl did not present differences with respect to the control without treatment, so that the acidity variations were not attributed to evaluated solutions and they helped to keep acid content after 14 days of storage.\u003c/p\u003e\n\u003cp\u003eFinally, for egg yolks (Figure 17c) acid content was slightly decreasing over time and there were no variations between treatments. Possibly there were losses of oleic acid however this could be caused by storage.\u003c/p\u003e\n\u003ch3\u003e\u003cstrong\u003eLipid oxidation (TBARS\u003c/strong\u003e)\u003c/h3\u003e\n\u003cp\u003eWhole egg was treated with two different NEW concentrations (Figure 18a) where MDA did not exceed 0.5 mg MDA/kg of sample at day 0, coinciding with previous studies where MDA values were 0.32 to 0.42 mg/kg of sample \u003csup\u003e28\u003c/sup\u003e.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eNEW is an oxidizing solution and it caused significant difference at day 21 when it was used at the highest concentration. These differences could be due to the loss of malonaldehyde which was able to react with free amino acids such as lysine, histidine, arginine tyrosine and methionine, causing loss of egg nutritional value \u003csup\u003e29\u003c/sup\u003e.\u003c/p\u003e\n\u003cp\u003eThe yolk is the main part that concentrate different types of egg lipids. The obtained data at day 0 showed that MDA value was low, Bernal et al (2003)\u003csup\u003e30\u003c/sup\u003e reported that MDA concentration in fresh yolk was ~0.18 mg / kg coinciding with our results. Over time oxidizing activity caused that MDA tended to increase and the highest value was detected when NEW 5 ppm was used (Figure 18b).\u003c/p\u003e"},{"header":"Discussion","content":"\u003cp\u003eLiquid egg products are used for the elaboration of different types of food, however, they can be contaminated during storage and food processing. Thermal process can affect egg proteins like albumin, which is responsible of functional properties like foam, jellification, cohesivity as well as affect yolk properties like emulsion. As a non-thermal process, the use of neutral electrolyzed water could be used because it retains its bactericidal activity at different temperatures and in presence of lipids (yolk) or proteins (whole egg and liquid white eggs).\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eIt is important to quantify the number of total solids content to identify up to how much liquid egg products can be diluted. In this study liquid egg products were contaminated with 1 X 10\u003csup\u003e4\u003c/sup\u003e CFU/ml of \u003cem\u003eE. coli\u003c/em\u003e which we consider it as a high amount of bacterial contamination, and the bacterial reduction is proportional to the amount of added electrolyzed water; the bactericidal effect depends on the amount of protein, that is the reason why NEW is more effective in yolks than in egg whites.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eNEW did not affect pH, color, foam, and emulsion capacities when it was used at 2.5 ppm and 5 ppm, and it affected the acid content in liquid whole egg over time but not in other products. NEW oxidized lipids, especially in liquid yolks. \u0026nbsp;\u003c/p\u003e\n\u003cp\u003eThe use of NEW in contaminated ovoproducts could reduce the microbiological load and it does not affect physicochemical and functional parameters, however, it promotes lipid oxidation in liquid whole egg and yolks. More studies are required to evaluate its use and applications in liquid egg products.\u003c/p\u003e"},{"header":"Methods","content":"\u003cp\u003e\u003cstrong\u003eReagents\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eNeutral electrolyzed water (NEW) was provided by Esteripharma M\u0026eacute;xico S.A. de C.V. The physicochemical properties of NEW were evaluated using a waterproof portable electrode (Hanna Instruments HI98121 Combo pH \u0026amp; ORP).\u0026nbsp;Free chlorine was determined following the protocol described by the Mexican norm NMX-AA-100-1987 \u003csup\u003e31\u003c/sup\u003e as well as the iodometric method \u003csup\u003e32\u003c/sup\u003e.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eEgg acquisition and quality measurements\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eEggs were obtained from the animal facility at the School of Veterinary Medicine and Zootechnics from hens with three weeks of laying. Eggs (150) were inspected for amount of feces and cracks. Those with cracks or dirt were discarded.\u003c/p\u003e\n\u003ch3\u003e\u003cstrong\u003eWeight\u003c/strong\u003e\u003c/h3\u003e\n\u003cp\u003eA sample (18) of selected eggs were used for quality evaluation. The weight of whole egg with and without shell was determined.\u0026nbsp;\u003c/p\u003e\n\u003ch3\u003e\u003cstrong\u003eHaugh units\u003c/strong\u003e\u003c/h3\u003e\n\u003cp\u003eHaugh units (HU) were calculated following the Mexican Norm NMX-FF-079-SCFI-2004. Briefly, each egg was cracked on a flat surface, and five readouts were taken from the dense albumen using a Haugh micrometer (Baxlo).\u0026nbsp;\u003c/p\u003e\n\u003ch3\u003e\u003cstrong\u003epH\u003c/strong\u003e\u003c/h3\u003e\n\u003cp\u003eThe pH of liquid whole egg, yolk and egg white was determined using pH-meter following the methodology described in NMX-F-317-NORMEX-2013.\u0026nbsp;Readouts were taken in triplicate.\u003c/p\u003e\n\u003ch2\u003ePreparation of liquid egg\u003c/h2\u003e\n\u003cp\u003eLiquid egg preparation was based on industrial methodologies \u003csup\u003e6,33\u003c/sup\u003e. The methodology is described for each type of egg product.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eLiquid whole egg\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eTo prepare 1 L of liquid egg, 25 eggs were taken, then they were shelled and homogenized for one hour in a sterile 1L bottle with magnetic stirring. Subsequently, to eliminate remains of shell and chalazas, a gravity filtration was carried out using a brass sieve with pore size of 1 mm (Fisherbrand, Cat. No. 11537542, USA). The flow-through was placed in another sterile jar with a thermocouple thermometer probe (Cole-Parmer, Cat. No. 08439-64), keeping a closed system. The bottle was placed in a hot water bath until the thermal center reach 60\u0026deg;C for 3.5 min. After, the bottle was incubated in an ice bath to cause a thermal shock until reach 4\u0026deg;C. Liquid whole egg was stored in refrigeration conditions until further use.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eLiquid egg yolk\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eTo obtain 1 L of liquid yolk, approximately 70 eggs were taken, and albumen was removed. After, the liquid whole egg protocol was followed, and the pasteurization condition was performed at 61\u0026deg;C for 3.5 min.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eLiquid egg White\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eTo obtain 1 L of liquid egg whites,60 whole eggs were used, and yolks were removed. Then, the liquid whole egg protocol was performed using the following pasteurization conditions 57\u0026deg;C for 3.5\u0026nbsp;min.\u003c/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAlfa amylase\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;test.\u003c/strong\u003e\u003c/h3\u003e\n\u003cp\u003eTo confirm that liquid egg products were sterilized properly, the alpha amylase test was performed. The methodology described in NOM-159-SSA1-2016 \u003csup\u003e34\u003c/sup\u003e\u0026nbsp; was followed.\u0026nbsp;\u003c/p\u003e\n\u003ch2\u003eMicrobiology\u0026nbsp;analysis\u003c/h2\u003e\n\u003ch3\u003e\u003cstrong\u003eBacterial strain and quantification\u003c/strong\u003e\u003c/h3\u003e\n\u003cp\u003e\u003cem\u003eEscherichia coli\u003c/em\u003e O157:H7 (ATCC 43888) was grown in 20 mL of Tryptic Soy Broth (TSB) (MCD LAB, Cat. No. 7381, Tlanepantla, Edo Mex, Mexico) at 37\u0026deg;C for 16 h with shaking. For quantification of bacterial concentration, one milliliter of the bacterial culture was serial diluted with sterile saline solution (0.9% NaCl), dilutions were plated in petri dishes with Tryptic Soy Agar (TSA) and incubated overnight at 37\u0026deg;C. Viable count was determined according to \u003csup\u003e35\u003c/sup\u003e. Inoculum bacterial number quantification was performed in triplicate.\u0026nbsp;\u003c/p\u003e\n\u003ch3\u003e\u003cstrong\u003eTemperature effect on NEW\u003c/strong\u003e\u003c/h3\u003e\n\u003cp\u003eThermal treatment was applied to eggs and subproducts to eliminate bacterial contamination. To evaluate the effect of temperature on NEW\u0026acute;s bactericidal activity, a thermal evaluation was conducted at three different temperatures following the methodology described in the Mexican Norm NMX-BB-041 \u003csup\u003e36\u003c/sup\u003e\u003cem\u003e.\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003eAn \u003cem\u003eE. coli\u003c/em\u003e O157:H7 inoculum was grown overnight in TSB at 37\u003csup\u003eo\u003c/sup\u003eC, and1 mL of bacterial culture was taken and mixed with 9 mL of NEW at 24\u0026deg;C, 60\u0026deg;C and 80\u0026deg;C. Reactions were performed for 30 seconds. Subsequently, 1 mL was taken, and the bactericidal effect of the NEW was inactivated with 9 mL of sterile peptone water. After, ten-fold dilutions were performed and 100 uL from each dilution was plated in petri dishes with TSA agar, these were incubated overnight at 37\u0026deg;C.\u003c/p\u003e\n\u003cp\u003eTotal viable count was determined, and SS results were used as non-treatment control. Bacterial percentage reduction was calculated. Evaluations were conducted in triplicate.\u003c/p\u003e\n\u003ch4\u003e\u003cstrong\u003eIn vitro\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;evaluation of different concentrations of NEW\u003c/strong\u003e\u003c/h4\u003e\n\u003cp\u003eBacterial inoculum (1 mL) was added to 9 mL of NEW at 25 ppm, 10 ppm, 5 ppm, 2.5 ppm or 1 ppm. NEW (50 ppm) was used as a positive control and sterile SS was used as a negative control. NEW-bacteria interaction was allowed for three 3 minutes, after serial dilutions were carried out and total viable cell was determined.\u003c/p\u003e\n\u003ch3\u003e\u003cstrong\u003eMicrobiology evaluation in whole liquid egg\u0026nbsp;\u003c/strong\u003e\u003cstrong\u003eand liquid egg products\u003c/strong\u003e\u003c/h3\u003e\n\u003cp\u003eA mixture of liquid whole egg-NEW was prepared in 10 mL where different NEW concentrations were evaluated (25 ppm, 10 ppm, 5 ppm, 2.5 ppm and 1ppm). Each sample was mixed with an inoculum of 1x10\u003csup\u003e4\u003c/sup\u003e CFU/mL of \u003cem\u003eEscherichia coli\u003c/em\u003e O157:H7. The contact time was 3 minutes and the total viable count was calculated to obtain the bacterial survival numbers. Experiments were conducted in triplicate.\u003c/p\u003e\n\u003ch2\u003ePhysicochemical and functional study in liquid egg at different\u0026nbsp;NEW\u0026nbsp;concentrations\u003c/h2\u003e\n\u003cp\u003eLiquid whole eggs without NEW treatment were used as a comparative control. SS was chosen because NEW preparation requires water and a diluted solution of NaCl. Liquid ovoproduct physicochemical evaluation included pH analysis and colorimetry. In the functional evaluation, tests of emulsion and foaming capacity were analyzed.\u003c/p\u003e\n\u003ch3\u003e\u003cstrong\u003eLiquid egg colorimetry\u003c/strong\u003e\u003c/h3\u003e\n\u003cp\u003eFor the color study, the representation of the CIE\u003cem\u003eL*a*b*\u003c/em\u003e color space was used. The determination was made by placing liquid egg samples on a watch glass and with a portable colorimeter (Konika Minolta CM-600d); redouts were taken from 5 random different spots. Luminosity (\u003cem\u003eL\u003c/em\u003e*), green \u0026ndash; red (\u003cem\u003ea\u003c/em\u003e*) and blue \u0026ndash; yellow (\u003cem\u003eb\u003c/em\u003e*) parameters were used in Equation 3 to calculate \u0026Delta;E, which is the total color difference.\u003c/p\u003e\n\u003cp\u003e\u003cimg 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\" style=\"width: 542px; height: 35.6962px;\" width=\"542\" height=\"35.6962\"\u003e\u003c/p\u003e\n\u003cp\u003eWhere:\u003c/p\u003e\n\u003cp\u003e\u0026Delta;L= Lightness difference between sample and standard\u003c/p\u003e\n\u003cp\u003e\u0026Delta;a= Redness or greenness difference between sample and standard\u003c/p\u003e\n\u003cp\u003e\u0026Delta;b= Blueness-yellowness difference between sample and standard\u003c/p\u003e\n\u003ch3\u003e\u003cstrong\u003eEmulsion capacity\u003c/strong\u003e\u003c/h3\u003e\n\u003cp\u003eEmulsion capacity analysis was performed for whole eggs and liquid yolks. Briefly, 0.5 mL of each sample was taken, and 0.5 mL of distilled water was added. Mixture was beaten with an electric mixer while edible vegetable oil was incorporated using a burette. Oil addition was quantified once phase inversion occurred. Finally, the volume of emulsified oil was used in equation 1 to determine emulsion capacity \u003csup\u003e37\u003c/sup\u003e.\u003c/p\u003e\n\u003cp\u003e\u003cimg 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\" style=\"width: 567px; height: 50.2984px;\" width=\"567\" height=\"50.2984\"\u003e\u003c/p\u003e\n\u003ch3\u003e\u003cstrong\u003eLiquid egg foaming capacity\u003c/strong\u003e\u003c/h3\u003e\n\u003cp\u003eFoaming capacity was evaluated for whole egg and liquid whites based on the methodology described in \u003csup\u003e38\u003c/sup\u003e with some modifications. Briefly, 5 mL of each solution were measured, and 5 mL of distilled water were added, the mixture was beaten for 3 minutes with an electric mixer, after the foam volume was measured. The foaming capacity was determined according to equation 2.\u003c/p\u003e\n\u003cp\u003e\u003cimg 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\" style=\"width: 571px; height: 41.8642px;\" width=\"571\" height=\"41.8642\"\u003e\u003cbr\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003ePhysicochemical and functional analysis in liquid egg products over time\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eEgg products were mixed with NEW (5 ppm and 2.5 ppm) or NaCl solution (50 ppm), preparations are described in Table 1. Samples were kept in sterile plastic bags under refrigeration conditions. Evaluations were performed every week for a month. Experiments were performed in quadruplicate. Physicochemical properties include pH measuring which was performed as it was described previously.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTotal acidity by titration\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eAcid content was determined by volumetric titration following the methodology described by the AOAC Method 942.15 \u003csup\u003e39\u003c/sup\u003e. Results were expressed as percentage of oleic acid for yolk, carbonic acid for egg whites carbonic and oleic \u0026nbsp;+ carbonic acids content for whole egg.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eThiobarbituric acid reactive substances quantification (TBARS)\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eTBARS protocol was performed only on whole egg and yolks. Methodology was based on Bernal et.al \u0026nbsp; \u003csup\u003e30\u0026nbsp;\u003c/sup\u003ewith some modifications. Briefly, to egg product (100\u0026nbsp;\u0026mu;L) was added TBA (1 mL) and 2 mL of 20% acetic acid and, incubated at 90\u0026deg;C for 1 h. After, a thermal shock was performed in ice water, then 5 mL of n-butanol was added and stirred vigorously for 15 s. Samples were centrifuged for 10 min at 4000 rpm finally, the supernatant was read with UV-Vis spectrophotometer (Perkin Elmer Lambda 2S). The concentration of MDA in the sample was obtained using a standard MDA curve.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eStatistic analysis\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eObtained results were analyzed by two-factor analysis of variance (ANOVA) and Tukey mean difference test, using Graphpad Prism 6 software with a confidence level of 95%.\u003c/p\u003e"},{"header":"Declarations","content":"\u003cp\u003e\u003cstrong\u003eConflict of interest statement\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe authors declare that they have no conflict of interest.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eData availability\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe datasets used and/or analyzed during the present work are available from the corresponding author on request.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eAuthor contributions\u003c/strong\u003e\u003cbr\u003e\u0026nbsp;Susana Reyes and Jos\u0026eacute; Cano: Writing\u0026mdash;original draft; Jos\u0026eacute; Cano and Juan C Ram\u0026iacute;rez: conceptualization; Susana Reyes and Juan C Ram\u0026iacute;rez: methodology; Jos\u0026eacute; Cano: Writing\u0026mdash;review and editing. Susana Reyes, Eduardo Guzm\u0026aacute;n and Jos\u0026eacute; Cano: Data curation. Jos\u0026eacute; Cano: Supervision.\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\n\u003cli\u003eUSDA. Egg Products and Food Safety. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/eggs/egg-products-and-food-safety (2015).\u003c/li\u003e\n\u003cli\u003eAnton, M. Egg yolk: Structures, functionalities and processes. \u003cem\u003eJournal of the Science of Food and Agriculture\u003c/em\u003e vol. 93 2871\u0026ndash;2880 Preprint at https://doi.org/10.1002/jsfa.6247 (2013).\u003c/li\u003e\n\u003cli\u003e\u003cem\u003eTratado de Nutrici\u0026oacute;n Tomo II Composici\u0026oacute;n y Calidad Nutritiva de Los Alimentos\u003c/em\u003e. (Panamericana, 2017).\u003c/li\u003e\n\u003cli\u003eAmiali, M., Ngadi, M. O., Smith, J. P. \u0026amp; Raghavan, V. G. S. 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(Marcel Dekker, 1996).\u003c/li\u003e\n\u003cli\u003eAhmedna, M., Prinyawiwatkul, W. \u0026amp; Rao, R. M. Solubilized wheat protein isolate: Functional properties and potential food applications. \u003cem\u003eJ Agric Food Chem\u003c/em\u003e \u003cstrong\u003e47\u003c/strong\u003e, 1340\u0026ndash;1345 (1999).\u003c/li\u003e\n\u003cli\u003e\u003cem\u003eOfficial Methods of Analysis of AOAC INTERNATIONAL\u003c/em\u003e. (Oxford University PressNew York, 2023). doi:10.1093/9780197610145.001.0001.\u003c/li\u003e\n\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":false,"highlight":"","institution":"","isAcceptedByJournal":true,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"scientific-reports","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"scirep","sideBox":"Learn more about [Scientific Reports](http://www.nature.com/srep/)","snPcode":"","submissionUrl":"","title":"Scientific Reports","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"stoa","reportingPortfolio":"Scientific Reports","inReviewEnabled":true,"inReviewRevisionsEnabled":true},"keywords":"Neutral electrolyzed water, liquid egg products, foodborne pathogens, disinfection.","lastPublishedDoi":"10.21203/rs.3.rs-4132899/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-4132899/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eEgg is a highly consumed food worldwide because it is nutrimental characteristics; sometimes, it is used as liquid egg products (whole egg, egg whites and yolks). Although heat treatment is sufficient to eradicate possible pathogens in food, \u003cem\u003eEscherichia coli\u003c/em\u003e O157:H7 is a microorganism that could survive up to 70°C, so it is considered possible that this bacterium resists a pasteurization process.\u003c/p\u003e\n\u003cp\u003eThe present work aimed to use neutral electrolyzed water (NEW) as an antimicrobial agent in liquid egg products contaminated with \u003cem\u003eEscherichia coli\u003c/em\u003e O157:H7. The percentage of bacterial reduction using NEW 2.5 ppm were 24.75%, 48.17% 65.08%. for whole egg, egg white and in yolks using NEW 5 ppm the percentages of reduction obtained were 39.65% in whole egg, 53.70% for white and 89.15% in yolks.\u003c/p\u003e\n\u003cp\u003ePhysicochemical and functional study of egg products was carried where data showed that NEW did not affect parameters such as pH, acidity, color, emulsion, and foaming capacities; however, in the case of whole egg and yolks, the oxidation of lipids increased.\u003c/p\u003e","manuscriptTitle":"Physicochemical analysis of liquid ovoproducts treated with Neutral Electrolyzed Water. 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