Development of a chitosan-propolis extract edible coating formulation based on physico-chemical attributes of hens’ eggs: Optimization and characteristics edible coating of egg using chitosan and propolis

Abstract

Effectiveness of two main components of edible coating namely, amounts of chitosan (0–3%W/V) and propolis (0–70%W/V) has been evaluated on physico-chemical attributes of the coated egg, at 14 days of storage (27 °C). Results revealed that coated eggs with chitosan and propolis with amounts of 1.72%W/V and 31.11%W/V, had HU, weight loss, shell strength, egg white pH, egg yolk pH, foaming capacity and oil separation values of 89.18, 1.12 (g), 17.23 (N), 7.29, 5.49, 70.34 (mL) and 30.43 (mL), respectively. However, the mentioned responses for the control eggs, after 14 days of storage were 78.81, 1.79 (g), 13.59 (N), 8.12, 5.52, 70 (mL) and 35 (mL), respectively. Results revealed that optimized edible coating formulation, had high bactericidal activity against Salmonella enteritidis, and there were no detected S. enteritidis on the eggshell and content of the coated samples, after 2 weeks of storage.