Combination of cassava starch biopolymer and essential oils for coating table eggs

Abstract

This work aimed to evaluate the eggshell microbiota and the internal egg quality after coatings with cassava starch biopolymer enriched with different essential oils during 35 days of storage at 20°C. A total of 369 brown table eggs were used and distributed in the following treatments: uncoated eggs, coated with cassava starch + Ginger essential oil (CS+GIN), cassava starch + Lemongrass essential oil (CS+LEM), and cassava starch + Tahiti lemon essential oil (CS+TAH). The count of total aerobic mesophilic bacteria on coated eggshells at 0 and 35 days of storage were similar to each other (mean 0.70 ± 0.37 and 0.91 ± 0.22 log10 CFU/mL) and significantly lower compared to uncoated eggs (2.21 ± 0.17 and 3.17 ± 0.22 log10 CFU/mL), in that order. On the 35th day, coated eggs showed similar Haugh unit (HU) values between them (mean 70.61 ± 5.35; classified as A - high quality) and significantly higher than uncoated eggs (51.60 ± 4.28; classified as B - average quality). Cassava starch coatings added with essential oils preserved the internal quality of the eggs during storage for 5 weeks at 20°C, reducing the eggshell microbiota and effectively keeping it at low levels during storage.

Sanitizing Hatching Eggs with Essential Oils: Avian and Microbiological Safety

“…This evidence may support observed or suggested findings that chicken embryos from eggs sanitized with essential oils or their compounds have a reduced microbial load [59,60]. Essential oils also contribute to the self-sanitization of eggshell surfaces when used as a bioactive element in coatings applied by spraying or immersion and permanently formed on the surface of eggs [54,67,68]. This was associated with a microbial reduction of eggshells and egg contents [56,67].…”

“…Essential oils also contribute to the self-sanitization of eggshell surfaces when used as a bioactive element in coatings applied by spraying or immersion and permanently formed on the surface of eggs [ 54 , 67 , 68 ]. This was associated with a microbial reduction of eggshells and egg contents [ 56 , 67 ].…”

“…This was associated with a microbial reduction of eggshells and egg contents [ 56 , 67 ]. Its antimicrobial effect seems to remain active for longer periods [ 5 , 54 , 59 , 67 ], protecting the eggs from microbial recontamination, without the need for additional applications. Frequently reapplication of a sanitizer to control egg contamination is not ideal for two reasons: the cost and because sanitizing during incubation can have undesirable effects on the embryos and reduce hatchability as reported in hatching eggs sprayed with albumin at different incubation periods [ 69 ].…”

Antimicrobial Coating Based on Tahiti Lemon Essential Oil and Green Banana Flour to Preserve the Internal Quality of Quail Eggs

“…Essential oils also make up a repertoire of bioavailable plant substances with antimicrobial, hydrophobic, and safe characteristics that have multiple laboratory and industrial applications. The delivery of essential oils in the formulation of coatings for eggs proposes some behaviors that are able to delay the deterioration of eggs, including the ability to control gaseous and water exchanges via the shell and improve the microbiological profile of the egg [ 18 , 19 , 20 , 21 ]. Tahiti lemon essential oil ( Citrus aurantifolia ; Rutaceae family) is an aggregate of volatile and non-volatile substances extracted mainly by cold pressing, which, when applied in cassava starch-based coating, preserved the internal quality and reduced total aerobic mesophilic bacteria in chicken eggshells [ 20 ].…”

“…The delivery of essential oils in the formulation of coatings for eggs proposes some behaviors that are able to delay the deterioration of eggs, including the ability to control gaseous and water exchanges via the shell and improve the microbiological profile of the egg [ 18 , 19 , 20 , 21 ]. Tahiti lemon essential oil ( Citrus aurantifolia ; Rutaceae family) is an aggregate of volatile and non-volatile substances extracted mainly by cold pressing, which, when applied in cassava starch-based coating, preserved the internal quality and reduced total aerobic mesophilic bacteria in chicken eggshells [ 20 ]. Thus, the aim of this study was to evaluate the microbiological and internal quality of quail eggs stored for 21 days at room temperature (29.53 ± 1.36 °C) after being coated with an antimicrobial coating based on GBF and Tahiti lemon essential oil.…”