Microwave-assisted extraction enhances Aquafaba functionality: A high value-added egg white replacer in vegan meringue production
This study aimed to compare microwave-assisted extraction (MAE) with conventional extraction methods regarding the physicochemical, techno-functional, molecular, and thermal properties of chickpea aquafaba. The potential of microwave-extracted aquafaba (MAEA) as an egg white replacer in vegan mering...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000227 |
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| author | Zahra Kargar Abdollah Hematian Sourki |
| author_facet | Zahra Kargar Abdollah Hematian Sourki |
| author_sort | Zahra Kargar |
| collection | DOAJ |
| description | This study aimed to compare microwave-assisted extraction (MAE) with conventional extraction methods regarding the physicochemical, techno-functional, molecular, and thermal properties of chickpea aquafaba. The potential of microwave-extracted aquafaba (MAEA) as an egg white replacer in vegan meringue production was also evaluated. The results indicated that while MAE reduced extraction yield and foam stability, it enhanced protein content, density, dry matter, and foaming ability compared to conventionally extracted aquafaba (CEA). X-ray diffraction revealed a reduction in protein crystal size, and FT-IR analysis confirmed the absence of harmful compounds in MAEA. Thermogravimetric analysis (TGA) identified key thermal degradation points. Substituting egg whites with aquafaba affected batter properties and meringue characteristics, but sensory evaluation showed no significant differences. Meringue with 50 % aquafaba substitution had the highest quality score, suggesting that this replacement offers economic and environmental benefits while meeting consumer preferences. |
| format | Article |
| id | doaj-art-62bc850665d34ba38058ab91b8b1b097 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-62bc850665d34ba38058ab91b8b1b0972025-02-12T05:32:24ZengElsevierFood Chemistry: X2590-15752025-01-0125102176Microwave-assisted extraction enhances Aquafaba functionality: A high value-added egg white replacer in vegan meringue productionZahra Kargar0Abdollah Hematian Sourki1Department of Food Science and Technology, Faculty of Agriculture, Jahrom University, PO Box: 74135-111, Jahrom, IranCorresponding author at: Department of Food Science and Technology, Faculty of Agriculture, Jahrom University, PO Box: 74135-111, Jahrom, Iran.; Department of Food Science and Technology, Faculty of Agriculture, Jahrom University, PO Box: 74135-111, Jahrom, IranThis study aimed to compare microwave-assisted extraction (MAE) with conventional extraction methods regarding the physicochemical, techno-functional, molecular, and thermal properties of chickpea aquafaba. The potential of microwave-extracted aquafaba (MAEA) as an egg white replacer in vegan meringue production was also evaluated. The results indicated that while MAE reduced extraction yield and foam stability, it enhanced protein content, density, dry matter, and foaming ability compared to conventionally extracted aquafaba (CEA). X-ray diffraction revealed a reduction in protein crystal size, and FT-IR analysis confirmed the absence of harmful compounds in MAEA. Thermogravimetric analysis (TGA) identified key thermal degradation points. Substituting egg whites with aquafaba affected batter properties and meringue characteristics, but sensory evaluation showed no significant differences. Meringue with 50 % aquafaba substitution had the highest quality score, suggesting that this replacement offers economic and environmental benefits while meeting consumer preferences.http://www.sciencedirect.com/science/article/pii/S2590157525000227AquafabaMeringueMicrowave-assisted extractionThermogravimetric analysisTurbidityX-ray diffraction |
| spellingShingle | Zahra Kargar Abdollah Hematian Sourki Microwave-assisted extraction enhances Aquafaba functionality: A high value-added egg white replacer in vegan meringue production Food Chemistry: X Aquafaba Meringue Microwave-assisted extraction Thermogravimetric analysis Turbidity X-ray diffraction |
| title | Microwave-assisted extraction enhances Aquafaba functionality: A high value-added egg white replacer in vegan meringue production |
| title_full | Microwave-assisted extraction enhances Aquafaba functionality: A high value-added egg white replacer in vegan meringue production |
| title_fullStr | Microwave-assisted extraction enhances Aquafaba functionality: A high value-added egg white replacer in vegan meringue production |
| title_full_unstemmed | Microwave-assisted extraction enhances Aquafaba functionality: A high value-added egg white replacer in vegan meringue production |
| title_short | Microwave-assisted extraction enhances Aquafaba functionality: A high value-added egg white replacer in vegan meringue production |
| title_sort | microwave assisted extraction enhances aquafaba functionality a high value added egg white replacer in vegan meringue production |
| topic | Aquafaba Meringue Microwave-assisted extraction Thermogravimetric analysis Turbidity X-ray diffraction |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525000227 |
| work_keys_str_mv | AT zahrakargar microwaveassistedextractionenhancesaquafabafunctionalityahighvalueaddedeggwhitereplacerinveganmeringueproduction AT abdollahhematiansourki microwaveassistedextractionenhancesaquafabafunctionalityahighvalueaddedeggwhitereplacerinveganmeringueproduction |