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This work was supported by the Ministerio de Ciencia e Innovacion of Spain (projects PID2022-142850OR-I00 and PID2019-108080RR100, and pre-doctoral grant PRE2020-094379 to Victor Baquero-Aznar) . It has also been supported by the Department of Industry and Innovation (Government of Aragon) through the research group Grant T07-23R. We would like to thank Jan Zijderveld from Bouwhuis Enthoven B. V. (Netherlands) for providing the different EWP commercial grades. Proteomic analyses were performed in the Proteomics Platform of Servicios Cientifico Tecnicos del CIBA (IACS-Universidad de Zaragoza) , ProteoRed ISCIII member. Authors acknowledge the use of instrumentation as well as the technical advice provided by the National Facility ELECMI ICTS, node "Laboratorio de Microscopias Avanzadas (LMA)" at "Universidad de Zaragoza", particularly for the X-ray diffraction (XRD) and scanning electron microscopy (SEM) analyses.

Analysis of institutional authors

Baquero-Aznar, VictorAuthorGonzalez-Buesa, JaimeCorresponding Author

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May 14, 2025
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Role of egg white protein gelling capacity on the processability and properties of compression-moulded films

Publicated to:Future Foods. 11 100616- - 2025-04-04 11(), DOI: 10.1016/j.fufo.2025.100616

Authors: Baquero-Aznar, Victor; Salvador, Maria L; Fernandez-Cuello, Angel; Claveria, Isabel; Gonzalez-Buesa, Jaime

Affiliations

CITA Univ Zaragoza, Dept Ciencia Vegetal, Ctr Invest & Tecnol Agroalimentaria Argon CITA, Inst Agroalimentario Aragon IA2, Av Montanana 930, Zaragoza 50059, Spain - Author
Univ Zaragoza, Dept Mech Engn, Zaragoza 50018, Spain - Author
Univ Zaragoza, Univ Zaragoza CITA, Grp Invest Alimentos Origen Vegetal, Inst Agroalimentario Aragon IA2, Miguel Servet 177, Zaragoza 50013, Spain - Author

Abstract

This study aimed to assess the impact of the gelling capacity of powdered egg white protein (EWP) on the processability and properties of compressed-moulded films. Three commercial grades of EWP with varying gelling capacities and three protein-to-plasticiser ratios were selected for film preparation. The EWP structure was characterised by FTIR and XRD, and the relative abundance of proteins was estimated using LC-ESI-MS/MS. The rheological properties of the film-forming solutions (FFS), along with the mechanical, barrier, and optical properties of resulting films, were also evaluated. The EWP samples exhibited differences in secondary structure, soluble protein content, and protein profile, which were reflected in the viscosity, consistency, and elastic modulus of the FFS, all of which increased with gelling capacity. The processability and stability of the FFS were found to depend on the appropriate combination of gel strength and protein-to-plasticiser ratio. In addition to the protein-to-plasticiser ratio, the beta-turn abundance in the secondary structure of the EWP film was the parameter most strongly correlated with Young's modulus (p < 0.01). However, the barrier properties of the films were significantly influenced solely by the protein-to-plasticiser ratio (p < 0.01), with higher plasticiser content resulting in increased oxygen and water vapour permeability.

Keywords

Barrier propertieClara de huevoCompression mouldingEdible filmEgg white proteinEnvasado de alimentosExtrusionFilm comestibleFood packagingGlicerolGlycerolHeat-treatmentInfrared-spectroscopyMoldeo por inyecciónMolecular structurePermeabilitPropiedades antimicrobianasProteínas

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal Future Foods due to its progression and the good impact it has achieved in recent years, according to the agency WoS (JCR), it has become a reference in its field. In the year of publication of the work, 2025, it was in position 11/181, thus managing to position itself as a Q1 (Primer Cuartil), in the category Food Science & Technology. Notably, the journal is positioned above the 90th percentile.

Impact and social visibility

From the perspective of influence or social adoption, and based on metrics associated with mentions and interactions provided by agencies specializing in calculating the so-called "Alternative or Social Metrics," we can highlight as of 2025-07-21:

  • The use of this contribution in bookmarks, code forks, additions to favorite lists for recurrent reading, as well as general views, indicates that someone is using the publication as a basis for their current work. This may be a notable indicator of future more formal and academic citations. This claim is supported by the result of the "Capture" indicator, which yields a total of: 2 (PlumX).

It is essential to present evidence supporting full alignment with institutional principles and guidelines on Open Science and the Conservation and Dissemination of Intellectual Heritage. A clear example of this is:

  • The work has been submitted to a journal whose editorial policy allows open Open Access publication.
  • Assignment of a Handle/URN as an identifier within the deposit in the Institutional Repository: http://hdl.handle.net/10532/7576

Leadership analysis of institutional authors

There is a significant leadership presence as some of the institution’s authors appear as the first or last signer, detailed as follows: First Author (Baquero Aznar, Victor) and Last Author (González Buesa, Jaime).

the author responsible for correspondence tasks has been González Buesa, Jaime.