Carnauba Wax Applied to the Shell Surface of Chicken Eggs Improved the Shelf Life and Internal Quality of the Eggs

Abstract

The egg is a nutrient-rich food, essential for human health, containing proteins, vitamins, and minerals. However, it is perishable and begins to lose internal quality shortly after being laid. The quality of eggs deteriorates due to the loss of water and carbon dioxide, which is more pronounced at higher temperatures. Therefore, the aim of this study was to investigate the effect of coating eggs with a semi-solid product formulated with carnauba wax on the preservation and internal quality of eggs during a 28-day storage period at room temperature. 144 white eggs from 50-week-old hens were used, divided into three groups: eggs coated with carnauba wax, eggs coated with mineral oil (positive control), and a control group without coating (negative control). The results were subjected to analysis of variance (ANOVA), followed by the comparison of means through the Tukey test at a significance level of 5% (p<0.05), using the statistical program SISVAR. Eggs coated with carnauba wax showed less weight loss throughout the storage period, lower pH in both the yolk and albumen, higher yolk index and higher Haugh Unit compared to uncoated eggs and eggs coated with mineral oil. This suggests a significant improvement in the quality of coated eggs. Therefore, the use of carnauba wax coating can be an effective solution for extending the shelf life and preserving the quality of eggs, especially in regions where refrigerated storage cannot be guaranteed.