Improved Sensitivity of Allergen Detection by Immunoaffinity LC-MS/MS Using Ovalbumin as a Case Study

Food allergies are caused by severe hypersensitivity to specific food allergens such as the egg protein ovalbumin. It is therefore important to test food products for the presence of allergens to protect allergic people from accidental ingestion. For egg detection, ELISA is the only reasonable commercially available test format, although the recognition of target allergens can be affected by food processing, which may lead to false negative results. Current mass spectrometry-based detection methods may overcome this issue, but these approaches are often less sensitive. Here we combined the advantages of antibody-based and MS-based methods by developing an immunoaffinity LC-MS/MS technique to detect the common egg allergen Gal d 2. We investigated the principal functionality of this method with incurred cookie material containing whole egg powder. We found that the new method matched easily the sensitivity of egg specific ELISA tests. Further western blot experiments indicated that this strategy may be unaffected by food processing, providing an important alternative strategy for the detection and quantification of allergens in food.

Quality evaluation of differently processed whole egg powder yield, nutritional value and microbial load

Egg is a nutrient dense food, however the cylical egg glut characterized by egg spoilage, quality deterioration and wastage imparts negatively on poultry farmers. Powdered dried egg provides a convenient alternative to this problem. The focus of this study was to compare and evaluate differently processed whole eggs into powder egg. An experiment was conducted to evaluate the potential of whole egg powders made from different processing methods. The yield, proximate composition, microbiological load from differently processed (Spray dried- commercial, Freeze dried and Dehydrated) whole egg powders were compared. The treatments in this experiment were the Spray Dried, Freeze Dried and Dehydrator Dried Whole Egg Powders represented as SDWEP, FDWEP and DDWEP, respectively. Thirty-five eggs each were used to produce the FDWEP and DDWEP while the SDWEP was obtained from United State of America. The Experimental design was a completely randomized design. Powder percentage yield of 1000g raw eggs (26.7%) and crude protein (52.78%) was highest (P<0.05) from SDWEP. Salmonella spp observed in raw eggs was destroyed by heat from the processing methods in the whole egg powders. The microbial load was within the 2cfu/g acceptable limits. This study concludes that whole egg powders produced by spray, freeze or dehydrator methods are generally accepted and serve as good alternatives to fresh eggs in addition to their use in the confectionary industry not compromising the final product quality. L'œuf est un aliment riche en nutriments, mais la surabondance d'œufs cyclique caractérisée par la détérioration des œufs, la détérioration de la qualité et le gaspillage affecte négativement les éleveurs de volaille. L'œuf séché en poudre offre une alternative pratique à ce problème. L'objectif de cette étude était de comparer et d'évaluer des œufs entiers transformés différemment en œufs en poudre. Une expérience a été menée pour évaluer le potentiel des poudres d'œufs entiers fabriquées à partir de différentes méthodes de traitement. Le rendement, la composition approximative, la charge microbiologique de poudres d'œufs entiers traitées différemment (séchées par pulvérisation-commerciales, lyophilisées et déshydratées) ont été comparées. Les traitements dans cette expérience étaient les poudres d'œufs entiers séchés par pulvérisation, lyophilisés et séchés au dés hydrateur représentés respectivement par SDWEP, FDWEP et DDWEP. Trente-cinq œufs chacun ont été utilisés pour produire le FDWEP et le DDWEP tandis que le SDWEP a été obtenu des États-Unis d'Amérique. Le plan expérimental était un plan complètement randomisé. Le pourcentage de rendement en poudre de 1000 g d'œufs crus (26,7 %) et de protéines brutes (52,78%) était le plus élevé (P< 0,05) du SDWEP. Salmonella spp observée dans les œufs crus a été détruite par la chaleur des méthodes de traitement dans les poudres d'œufs entiers. La charge microbienne était dans les limites acceptables de 2 cfu/g. Cette étude conclut que les poudres d'œufs entiers produites par pulvérisation, congélation ou déshydratation sont généralement acceptées et constituent de bonnes alternatives aux œufs frais en plus de leur utilisation dans l'industrie de la confiserie sans compromettre la qualité du produit final.

QUALIMETRY OF INNOVATIVE PRODUCTS WITH THE ADDITION OF THE SHRIMP PALAEMON ADSPERSUS

Crustaceans of the Azov–Black Sea basin, in particular, the shrimp Palaemon adspersus, are a type of raw material easily available in the domestic market, because the large volumes of its industrial production in the Azov–Black Sea basin make it inexpensive and abundant. That is why we have suggested innovative products with the addition of Palaemon adspersus meat: dumplings (pelmeni) and fish fingers. We selected the following main recipe components of these dumplings: Palaemon adspersus meat, Azov–Black Sea goby meat, unleavened dough, and those for fish fingers: Palaemon adspersus meat, Azov–Black Sea goby meat, egg powder. To enhance the taste and aroma, Svanetian salt was added to the minced meat in the model compositions of the products developed. To substantiate the rational content of the recipe components in the model compositions of products with Palaemon adspersus meat added, the method of qualimetric analysis of the sensory parameters was used. According to the results of qualimetric evaluation, it has been found that for dumplings, the best ratio of Palaemon adspersus meat, Azov–Black Sea goby meat, and unleavened dough is 1:2.7:3, and for fish fingers, the most practical ratio of Palaemon adspersus meat, Azov–Black Sea goby meat, and egg powder is 2.5:6.5:1. The obtained results of qualimetric analysis of the model compositions have been confirmed by mathematical calculations using multiple linear regression with initial determination of criterial factors of influence. According to the mathematical calculations performed, the highest value of the parameter (y1 = 0.93) has been obtained for the model composition of dumplings with Palaemon adspersus meat added with the ratio of the recipe components 1:2.7:3. For fish fingers, the highest value of the parameter (y4 = 0.8) has been determined for the model composition where the ratio of the recipe components was 2.5:6.5:1. These calculations confirm the objectivity, efficiency, and practicality of the chosen method of qualimetric analysis of the model compositions under study

Stability evaluation of quail egg powder obtained by freeze-drying

This study aimed to produce quail egg powder by freeze-drying and to evaluate its stability in different types of flexible packages (low-density polyethylene, polypropylene and pigmented polypropylene) in high relative humidity (approximately 81%) at 25 °C during 59 days. The packages were evaluated for water vapor permeability and freeze-dried egg was characterized as to bulk density and hygroscopicity (initial time), and moisture, water activity, pH and color (until the end of storage). GAB, BET and Peleg sorption isotherm models were adjusted to the experimental data to predict monolayer moisture content in the powdered eggs. The freeze-dried quail eggs presented a little oscillation in color coordinates, reduction in pH, and increase in moisture content and water activity during storage for all packages used. No evaluated packaging was sufficiently effective as a moisture barrier. GAB and BET models fitted better to the experimental data for the freeze-dried quail egg, and the estimated monolayer moisture values were 0.0333 and 0.0227 g H2O/g solids, respectively. The powdered quail egg has industrial potential, however, it is susceptible to significant changes throughout storage when exposed to high relative humidity and conditioned in the tested packages. Commercially, as this product can be sold in regions with different temperatures and relative humidity, it is essential to consider the use of preservatives or anti-wetting agents.

Oxysterols in stored powders as potential health hazards

Cholesterol oxidation products (COPs) have greater biological activity than cholesterol itself. Oxysterols reduce the nutritional value of foods and exhibit a wide range of biological activity, including pro-oxidant, carcinogenic, and cytotoxic properties. The most commonly detected oxysterols in foods are 7α-HC, 7β-HC, a product of their dehydrogenation 7-KC and α-CE, β-CE. The main dietary sources of oxysterols are eggs and egg-derived products, thermally processed milk and milk-based products, fried meat. This study aimed to measure the amount of cholesterol oxidation products in milk powder, egg powder and milk–egg powder during 24 months of storage. The changes in the selected oxysterols (determined by gas chromatography) were recorded. In milk powder, after the production process, the amount of cholesterol was 0.2 g 100 g−1 fat and in egg powder it was 3.4 g 100 g−1. After 6 months of storage, the dominant oxysterol in milk and egg powder was 7α-HC and in milk–egg powder it was 7-KC. After the storage period, oxysterols in powdered milk reached 1.81% of total cholesterol. The most stable cholesterol was in the milk–egg mixture and its oxidation was the slowest. This study showed the presence of COPs in milk powder, egg powder and milk–egg powder and the effect of storage on cholesterol oxidation.

Analysis of several techno-functional and sensory attributes upon egg allergen ingredient substitution by blood plasma powder in sponge cake

Animal blood is a by-product, which can be utilized in a value-adding way instead of being wasted. Allergen substitution is an obvious possibility because many properties of blood plasma are similar to egg white. Techno-functional and sensory attributes (water activity, moisture content, colour and texture related properties) were measured by instrumental methods. The allergenic egg powder can be substituted by non-allergenic blood plasma powder in sponge cakes, but the change in the ingredient has an effect on hardness and tolerating compressive stress until the breaking. In the case of water activity and moisture content, sponge cakes with blood plasma were as desirable as sponge cakes with egg.

UTILIZATION OF CHICKEN EGG POWDER AS AN ADDITIONAL MATERIAL TO PRODUCE PAVING BLOCK

<p><strong><em>Abstract: </em></strong><em>Research has been carried out on the analysis of the physical properties of paving blocks from egg shell powder. This study aims to determine the physical properties of water absorption, density and porosity in the resulting paving blocks. The samples used were eggshell powder, cement, and sand with a ratio of 0%:40%:60%, 5%:35%:60%, 10%:30%:60%, 15%:25%:60%, 20%:20%:60%. The FAS used was 0,56 and the drying time for the paving blocks was 28 days. The results of the analysis of the physical properties of paving blocks produced at 0% variation have a water absorption value = 8,08%, density = 2,29 g/cm³ and porosity = 13,31%, at 5% variation has a water absorption value = 8,10%, density = 2,18 g/cm³ and porosity = 13,94%, the 10% variation has a water absorption value = 8,63%, density = 2,17 g/cm³and porosity = 14,41% , the 15% variation has a water absorption value = 8,83%, density = 2,16 g/cm³ and porosity = 14,94%, the 20% variation has a water absorption value = 9,10%, density = 2 ,14 g/cm³ and porosity = 16,82%.</em></p><p><em> </em></p><p><strong><em>Keywords:</em></strong><em> Paving Block, Eggshell Powder, Physical Properties.</em></p>

Development of food industry metrological assurance complex

The paper considers the contribution of experts from the Laboratory of Metrology of Moisture Measurement and Reference Materials to the improvement of the food industry metrological assurance system. The information on the results of the development of forty types of reference materials (RM) for the composition of various nutrition, food staples and nutritional supplement in the period 2008-2020 is generalized. The development of each new RM type included preparation of the material, research for its stability and homogeneity, and determination of certified value with the appliance of State primary (GET 173) and secondary (GVET 176-1) standards, as well as primary reference measurement procedures and conducting the interlaboratory experiment for checking the applicability of the RM. The creation in 2008 of GET 173 was accompanied by the development of RMs for the composition of grains and dry milk product. The approval in 2010 of GVET 176-1 allowed to add in the RM the certified value for the mass fraction of nitrogen (protein). As a result of successful participation in comparisons, UNIIM got 6 items of calibration and measurement capabilities on measurements of mass fraction of nitrogen in glycine, milk powder, grain, egg powder, cereal and feed-stuff in the BIPM database. 35 types of RM for the composition of dairy and meat products, egg powder, infant food, oil and starch products together with the development of primary reference measurement procedures for measurement of fat, crude fat, ash and carbohydrates mass fraction were created between 2016 and 2019. Moreover, the RM for the composition of nutritional supplement (glycine, melamine, cystine) and dairy products for metrological assurance of IR-analysers as well as RM for the composition of reconstituted milk were developed for the control of measurement results by the enzyme-linked immunosorbent assay (ELISA). Developed RM were systemized on fields of the appliance of Technical regulations of Customs Union and the sectors of the international food triangle model. These RMs allow providing the measurement uniformity of the identification indicators and the nutritional value of food products and food staples.