ArticleFood science & nutrition2026
Comparative Study of Microwave and Ultrasound-Assisted Extraction of Phosvitin From Egg Yolk.
Article in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This study investigated the efficacy of microwave and ultrasound technologies in extracting phosvitin from egg yolk. Extractions were conducted for 4 and 8 min using ultrasound powers of 200, 300, and 400 W, and microwave powers of 180, 360, and 600 W. The %yield, %phosphorus, and %nitrogen of the extracted phosvitin were measured. FT-IR and SDS-PAGE analyses were performed to characterize the phosvitin. The superior samples from each extraction method were further evaluated for antioxidant properties, emulsifying activity index (EAI), and emulsion stability index (ESI). Samples treated with microwave power of 180 W for 4 min (MT4P180, 4.68%) and ultrasound power of 200 W for 4 min (UT4P200, 3.77%) had the highest %yield compared to other treatments with a significant difference (
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