Obtaining of Chickpea Protein Isolate and its Application as Coating Enriched with Essential Oils from Satureja Hortensis and Satureja Mutica in Egg at Room Temperature

Abstract

SummaryEggs are one of the most nutritious products on a daily basis. The objective of present research is to investigate the impact of coatings on improving storage time and internal quality of eggs. Coating treatments included control (C), coated with chickpea protein isolate (CPI), coated with PI containing Satureja hortensis (CPISH), coated with PI containing Satureja mutica (CPISM). Internal quality was assessed by air cell depth, shell strength, weight loss, haugh unit, yolk and albumen pH, yolk index, microbial evaluation and scanning electron microscope. The weight loss increased during storage and its highest value was 6.12%. Edible coatings (CPI, CPISH, CPISM) preserved internal quality according to the haugh unit, yolk index and pH over 4 weeks (20 °C) compared with C. Haugh unit (5.04), yolk index (0.31), albumen (9.51) and yolk pH (7.04) were detected in C after 7 weeks. CPISH and CPISM protected shell is observed by scanning electron microscope and these coatings affected the internal quality and were appropriate alternatives to extend storage.