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Dried egg products have broad application prospects due to their safety and portability. During processing, storage, and transportation, issues such as darkening color, loss of flavor, and reduced nutritional content can occur. These problems are mainly caused by lipid and protein oxidation, which influenced by processing technology, storage conditions, and water activity. This paper summarizes quality control strategies, including optimized microbial control achieved through irradiation and radio frequency-assisted thermal processing. Improving the storage stability of dried egg products using subcritical fluid extraction and supercritical carbon dioxide extraction for defatting, combined with modification methods (Maillard reaction modification and microencapsulation). The study explores drying methods to reduce oxidative deterioration and functional decline.Future research should focus on integrating mild processing, natural antioxidants, intelligent packaging, and synergistic non-thermal sterilization technologies. This review based on fundamental research on dried egg products, aims to synergistically enhance the quality, safety, and economic value of dried egg products, while also providing insights for other powdered foods.
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Zang et al. (2026) studied this question.
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