Whole egg is a nutrient-dense matrix, yet its application in beverages is often constrained by poor colloidal stability and “eggy” off-flavor. This study elucidated dose-dependent effects of mixed lactic acid bacteria inoculation on the physicochemical properties, protein structural evolution, and flavor quality of a fermented whole-egg beverage (WEB). A 1:1 (V/V) mixture of L. delbrueckii subsp. bulgaricus and Streptococcus thermophilus (total viable count: (1.1 ± 0.1) × 10⁹ CFU/mL) was inoculated into pasteurized whole egg beverage matrix at 0%, 1%, 3%, 5% and 7% (V/V), corresponding to groups WE, FWE-1%, FWE-3%, FWE-5% and FWE-7%. Fermentation proceeded at 42 °C for 4 h, followed by 36 h ripening at 4 °C. All samples were characterized using dispersion metrics, spectroscopy, electrophoresis, in vitro digestion, gas chromatography-ion mobility spectrometry, electronic nose, electronic tongue, and sensory evaluation. Fermentation acidified WEB, to pH 4.15–4.36, decreased relative turbidity (normalized to the control), and improved dispersion uniformity (minimum polydispersity index was 0.305 at 7%). Soluble protein content increased to 10.24–12.27 mg/g (vs. 2.53 mg/g in the control), and antioxidant capacity was enhanced, with 1,1-diphenyl-2-picrylhydrazyl radical and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) cation radical scavenging rates reaching 95.84% (FWE-5% group) and 82.14% (FWE-7% group), respectively. Second-derivative ultraviolet, intrinsic fluorescence, and Fourier transform infrared spectroscopy amide I redshift indicated protein conformational remodeling, supported by sodium dodecyl sulfate-polyacrylamide gel electrophoresis showing progressive degradation of high-molecular-weight subunits. These changes improved nutritional functionality, with in vitro protein digestibility maximized at 3% inoculation. Flavor analyses revealed fermentation-driven reconfiguration of volatile and taste profiles, including aroma enrichment and reduced bitterness. Sensory results identified 3% inoculation as optimal, delivering the highest overall acceptability with balanced sourness and diminished eggy odor. This research provides a scientific basis for optimizing inoculation levels in fermented WEB and offers new perspectives for the development of functional egg-based fermented products.

This study aimed to develop an eco-friendly and efficient low-sugar marination technology for making sugarshelled marinated eggs. Low-sugar sugar-shelled marinated eggs were prepared by partially replacing sucrose with xylitol under the assistance of high intensity ultrasound (HIU) treatments at different power levels (100, 200 and 300 W). The effects of HIU treatments on the gel properties, structural changes and sensory attributes of sugar-shelled marinated eggs were systematically investigated. The results showed that HIU treatment at 100 W significantly improved the cohesiveness and water-holding capacity of proteins in low-sugar marinated eggs, and significantly increased its hydrophobicity and digestibility, while HIU treatment at 200 W increased the zeta potential and β-fold content of the yolk, disrupted the cross-linking structure of protein molecules, and facilitated the formation of loose and porous structure. Moreover, the contents of aromatic substances and nitrogen oxides in marinated eggs was increased under 200 W HIU treatment, and the flavor quality was enhanced. This study provides a theoretical basis for the innovative development of marinated egg products and the application of HIU technology in food processing.

Eggs, as a high-nutritional food, face challenges such as limited flavor diversity and high cholesterol content in their processed products. Lactic acid bacteria (LAB) fermentation has been introduced as a method to address these issues by reducing pH, producing organic acids, and facilitating enzymatic hydrolysis, thereby enhancing the flavor and nutritional quality of egg products. This review explores the effects of lactic acid fermentation on the physicochemical, flavor, and nutritional characteristics of egg products. Research indicates that LAB can effectively improve the flavor of egg products, reduce pH, and enhance protein solubility and gel characteristics. During fermentation, LAB regulate the production of flavor compounds through enzymatic systems while promoting protein breakdown to generate bioactive peptides, which confer health benefits such as immune enhancement and lipid reduction. Furthermore, extending fermentation time significantly influences the pH and flavor compounds of egg products. This review provides a theoretical foundation for the further development of fermented egg products and is of considerable importance in meeting consumer demand for healthier foods.