Abstract
Egg deterioration occurs during storage time, which leads to quality loss. Thus, different preservations methods have been used to extend the shelf-life and maintain the safety of eggs. Edible coating materials based on biopolymers, such as starches and other renewable sources, have been used for different food products and been identified as an effective method of food preservation. In this study, eggs were coated with edible coatings prepared from sweet potato starch (SPS) and varying levels of thyme essential oil (TEO), including 0 (control), 2%, 4%, and 6%. The quality and safety of the coated and uncoated eggs during five weeks of storage at 25 °C were studied. The application of 4% TEO in SPS-based coatings maintained the quality and safety of eggs two weeks longer than non-coated eggs. This study showed that the SPS-TEO coating could be useful in extending the shelf life of eggs during storage time, by delaying changes in egg quality.
Highlights
Eggs are globally consumed in people’s diets, and they are an excellent source of high-quality protein and other nutrients [1]
The movement of carbon dioxide and moisture through the shell during the storage of eggs may affect the quality of the eggs, including weight loss and interior quality deterioration, in addition to the microbial contamination commonly known as Salmonella enteritidis
The present study showed that the yolk index of eggs that were coated with the sweet potato starch (SPS)-based coating with incorporated thyme essential oil (TEO) was not significantly higher (p > 0.05) than eggs that were uncoated after five weeks of storage at 25 ◦ C
Summary
Eggs are globally consumed in people’s diets, and they are an excellent source of high-quality protein and other nutrients [1]. A large, raw, and fresh egg which weighs 50 g provides 74.5 kcal, and contains 6.25 g proteins and 5.01 g total fat. The grading of eggs depends on the weight and internal quality of the eggs, such as the egg white, yolk, and air cell. The movement of carbon dioxide and moisture through the shell during the storage of eggs may affect the quality of the eggs, including weight loss and interior quality deterioration, in addition to the microbial contamination commonly known as Salmonella enteritidis. The possible sources of this contamination in eggs are dust, nesting materials, and feces [3], that can penetrate into the interior of eggs or contaminate the surface of the egg shell [1]
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