Durian rind pectin blended with nisin coating to preserve egg quality and reduce bacteria

Abstract

In the absence of refrigerated storage, coating materials may offer effective alternatives for preserving egg shelf life. Durian rind, rich in pectin, seals eggshell pores, while nisin, a natural antimicrobial peptide, helps reduce bacteria. This study investigated the effectiveness of durian rind pectin combined with nisin to preserve egg quality and reduce bacterial contamination. Eggs were divided by treatment: (1) uncoated or control; (2) durian rind pectin coated; and (3) coated with durian rind pectin and nisin. All eggs were kept at room temperature (25–30 °C) for five weeks and evaluated weekly for weight loss, Haugh unit (HU), yolk index (YI), egg white pH, and total bacterial count on eggshells and egg content. Results were that durian rind pectin coating, with or without nisin, significantly reduced weight loss (8.5–8.7 % in coated eggs versus 10.5 % in uncoated eggs by day 35); maintained Grade A HU until day 28 (uncoated eggs dropped to Grade B by day 14); and preserved a higher YI with a lower egg white pH compared to uncoated eggs. The total bacterial count on eggshells was lowest in eggs coated with durian rind pectin and nisin (4.06 log10 CFU/mL), compared to durian rind pectin alone (5.15 log10 CFU/mL) and uncoated eggs (5.85 log10 CFU/mL) at day 35. These findings suggest that durian rind pectin coating may extend egg shelf life up to 28 days by maintaining a Grade A HU and an egg white pH under 9.2. Adding nisin enhances antibacterial activity, reducing bacterial count on eggshells.