Abstract
An egg-coating material was developed to extend the shelf-life and freshness of eggs by blending cassava starch (CS) with gelling agents and waxes. The effects of the properties of this egg coating on egg quality were investigated. Hydroxypropyl methylcellulose (HPMC), carboxymethyl cellulose (CMC), beeswax, and paraffin wax were used. CS blended with low-molecular-weight paraffin (Paraffin(L)) and CMC coating material displayed a tensile strength of 4 MPa, 34% elongation at break, 0.0039 g day−1 m−2 water vapor permeability, and a water contact angle of 89° at 3 min. Eggs coated with CS/CMC/Paraffin(L) solutions had a Haugh unit value of 72 (AA grade) and exhibited a weight loss of 2.4% in 4 weeks. CMC improved the compatibility of CS and Paraffin(L). This improvement and the hydrophobicity of Paraffin(L) provided suitable mechanical and water-resistance properties to the coating material that helped to maintain the quality of the coated AA-grade eggs with low weight loss for 4 weeks.
Highlights
Mw of 1.34 × 108 g/mol was obtained from Tong Chan Registered Ordinary Partnership (Bangkok, Thailand)
Glycerol (99%) and beeswax were purchased from Union Science
carboxymethyl cellulose (CMC) improved the compatibility between cassava starch (CS) and Paraf‐
Summary
Eggs are one of the best natural sources of high-quality proteins, vitamins, antioxidants, carotenoids, and phospholipids [1]. Chicken eggs are most widely consumed by humans because they are a reasonable source of high-quality protein and contain diverse nutrients [2]. Aging of an egg begins once the egg is laid, characterized by changes in functional properties. The effect of an egg-coating material on the eggshell depends on temperature and storage time [3]. The coating biomaterials used in the egg-production industry may be lipid-, protein-, or polysaccharide-based. Biomaterials with properties amenable to egg-coating include starch [4–6], carboxymethyl cellulose (CMC) [7–9], carboxymethyl chitosan [10], carboxymethyl bacterial cellulose [11], sericin [12,13], keratin [14], fibroin [15], and pectin [16–19]
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