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<p>This study evaluated the effects of key formulation variables on the physicochemical properties, cooking performance, and microbial safety of a plant-based liquid egg. The growth behavior of <i>Salmonella</i> Enteritidis was assessed in a formulated plant-based egg product (FPBE) and compared with commercial liquid whole egg (CLWE) and commercial plant-based egg (CPBE). The effects of legume protein source (soybean, fava bean, pea, and mung bean), potato starch (2–5%, w/w), and turmeric (0–0.25%, w/w) were investigated. Mung bean protein improved lightness and yellowness, while increasing starch enhanced cooking yield. Turmeric at 0.15% provided desirable color without affecting pH, water activity, or yield. The optimized FPBE (mung bean protein, 4% starch, 0.15% turmeric) exhibited reduced growth rates of <i>S</i>. Enteritidis at 10–25&#xa0;°C and no growth at 5&#xa0;°C compared with commercial products. These results indicate that the developed formulation offers desirable functionality and improved microbial stability.</p>

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Effects of plant-based ingredients on physicochemical quality and microbial safety of plant-based liquid egg alternatives

  • 期刊论文

  • 发表日期：

    2026年4月28日

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  • Se Eun Park,
  • Soo Jin Kong,
  • Ki Sun Yoon

摘要

This study evaluated the effects of key formulation variables on the physicochemical properties, cooking performance, and microbial safety of a plant-based liquid egg. The growth behavior of Salmonella Enteritidis was assessed in a formulated plant-based egg product (FPBE) and compared with commercial liquid whole egg (CLWE) and commercial plant-based egg (CPBE). The effects of legume protein source (soybean, fava bean, pea, and mung bean), potato starch (2–5%, w/w), and turmeric (0–0.25%, w/w) were investigated. Mung bean protein improved lightness and yellowness, while increasing starch enhanced cooking yield. Turmeric at 0.15% provided desirable color without affecting pH, water activity, or yield. The optimized FPBE (mung bean protein, 4% starch, 0.15% turmeric) exhibited reduced growth rates of S. Enteritidis at 10–25 °C and no growth at 5 °C compared with commercial products. These results indicate that the developed formulation offers desirable functionality and improved microbial stability.