Fresh hen (Gallus gallus domesticus) egg white was submitted to hyperbaric storage at 200 MPa at room temperature for up to 28 days. Control samples were stored at 4 °C and 0.1 MPa. Storage conditions were compared for antimicrobial capacity towards inoculated (circa 4 log CFU g−1) Staphylococcus aureus and Salmonella enterica, and changes in physical, structural and functional properties. S. enterica was completely inactivated within 3 h of hyperbaric storage. Prolonged hyperbaric storage promoted slight egg white yellowing, probably due to non-enzymatic browning or riboflavin-protein decomplexation, and induced minor changes in egg white protein structure. Partial conversion of ovalbumin into S-ovalbumin led to slightly decreased gelling capacity. Pressurized egg white proteins also resulted slightly compressed and electrically stabilized, becoming more prone to solvent interactions. Based on these effects, viscosity of egg white increased almost 4-fold and foaming capacity increased by circa 35%. Our work demonstrated for the first time that hyperbaric storage guarantees safety and hygiene of egg white without detriment to its technological functionality.
