Development of a beverage enriched with egg proteins with biological properties

High protein beverages are gaining in popularity among consumers who want to increase their dietary protein intake. In order to meet the needs of the aging population, athletes and growing children, dietary approaches aimed at promoting and stabilizing health can be achieved by maintaining muscle mass and strength. New evidence suggests that current dietary recommendations for protein intake may be insufficient to achieve this goal and that individuals might benefit by increasing their intake and frequency of consumption of high-quality protein by the diet supplemented with high-quality protein. Currently, the products are mainly based in soy protein-based supplements. Although soy protein has a balanced nutritional profile compared to other plant sources, the amount
of essential amino acids is limiting and does not satisfy the requirement of human body needs. Soy is devoid of vitamins (B12 and D), has low protein efficiency and low digestibility that reduce its biological value.
Therefore, an alternative beverage is urgently required which can provide a balanced diet and energy to older people to prevent malnutrition. For this, egg-milk based protein beverage is a better substitute. Egg is loaded with excellent nutritional protein, high digestibility, higher biological value and comprises of all essential amino acids, vitamins D, vitamin B12 as well as minerals necessary for human nutrition compared to soy protein. Egg has a long shelf life and the flavor of egg is pleasant compared to soy protein. The egg contains various proteins such as lysozyme, ovalbumin, ovotransferrin, phosvidin which have antimicrobial, anti-inflammatory, anti-hypertensive and antioxidant activities. Also, milk protein constitutes casein, whey, and lactalbumin which are good sources of essential amino acids, vitamins minerals, and high nutritional value. Milk protein possesses antihypertensive, anti-inflammatory, antioxidant properties and strengthening the immune system.
Therefore, the objectives of the present research are:
1) Develop high protein functional beverage supplemented with whole egg, whey, casein, skim milk, vegetable oils, and water;
2) Develop stable microemulsion and entrapment method to increase the stability, dispersion, and to prevent phase separation over time;
3) Formulate high protein and functional beverage containing natural sweetener (maple syrup) and fruit extract with high antioxidant properties and to develop different flavors;
4) Evaluate the antioxidant and antimicrobial properties;
5) Build the final formulation and the nutritional sheet based on the nutritional requirement ;
6) Determine the shelf life and the sensorial properties of the final product.