Controlled release of Litsea cubeba oil from antimicrobial quail egg tray based on water lettuce root and banana stalk to inhibit the growth of pathologic bacteria, and its reusability

Abstract

The shelf life of a quail egg is usually less than 7 days at a temperature of 30 °C. To improve a quail egg's shelf life, an egg tray should be developed. Active egg tray packaging based on water lettuce root and banana stalk containing Litsea cubeba (LC) was developed, and the effects on the quality of the quail egg, microbial growth, and its reusability stored in the developed tray at 30 °C for 14 days were evaluated. The analysis revealed that the egg tray containing 0.06% LC possessed antibacterial qualities against Escherichia coli, Salmonella Typhimurium, and Staphylococcus aureus on the quail eggs and could extend their shelf life from between 3 and 5 days to 14 days. The mode of action of the LC vapor released from the plant egg tray over the quail egg areas was found to exhibit antibacterial activity that damaged the cell wall, roughness, and caused disruption of the bacteria cell, according to a scanning electron microscope. Tensile strength, bursting strength, and tear strength of the LC paper egg tray presented good improvements in its physical and mechanical properties and could be reused to pack the quail egg and store it for at least three times (14 days' storage per time) at room temperature. It is useful for the farmer and retailers to handle egg. The customers also are able to inspect the safe and quality eggs when buying.