Optimizing nitrite content in powders from plasma-activated egg whites for meat preservation using response surface methodology

The study optimized the production of powders from two types of egg whites to be used as a nitrite source for meat curing, establishing a maximum utilization limit of 2%. The necessary quantity of nitrite was established through response surface methodology to guarantee its efficacy as a preservative agent and adherence to regulatory standards. High R 2 values (0.9946 for hen, 0.9962 for ostrich) validated critical factors: plasma treatment time and distance, with minimal impact from drying temperature. Under specific experimental conditions (155.93 min, 16.84 cm, 41.10 °C), obtained nitrite concentration of 4000 mg kg⁻ 1 was confirmed through experiments. Stability tests showed that nitrite levels remained stable over four weeks under different conditions including vacuum and air-sealed packaging, as well as different temperatures (−18 °C, 4 °C, and 26 °C). Future research should investigate long-term stability, the formation of additional compounds, and the functional properties of powders to confirm their potential for food applications. • Optimized plasma treatment for nitrite production in egg white powders. • Plasma treatment time and distance had significant influences on nitrite content. • Achieved target nitrite levels of 4000 mg kg −1 in hen and ostrich egg white powders. • Validated stability of nitrite content in egg powders over four weeks. • Plasma-activated egg white powders as potential nitrite sources in meat products.