Development of a chitosan-propolis extract edible coating formulation based on physico-chemical attributes of hens’ eggs: Optimization and characteristics edible coating of egg using chitosan and propolis

Ezazi, Asma; Javadi, Afshin; Jafarizadeh‐Malmiri, Hoda; Mirzaei, Hamid

doi:10.1016/j.fbio.2021.100894

Cited by 30 publications

(19 citation statements)

References 19 publications

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“…The combination of CS blended with CMC and Paraffin(L) prevented egg weight loss by filling eggshell pores with the highly water-resistant coating material, which lowered the evaporation rate of the water inside the eggs. The prevention of egg weight loss using highly water-resistant coating materials has also been previously reported [25,31,57].…”

Section: Weight Lossmentioning

confidence: 64%

Effect of Egg-Coating Material Properties by Blending Cassava Starch with Methyl Celluloses and Waxes on Egg Quality

et al. 2021

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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.

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Section: Weight Lossmentioning

confidence: 64%

Effect of Egg-Coating Material Properties by Blending Cassava Starch with Methyl Celluloses and Waxes on Egg Quality

et al. 2021

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“…They can act as a barrier against microbial contamination, decrease the rate of oxidation, prevent or decrease the rate of moisture loss and other types of physical deterioration [ 1 , 2 , 3 ]. Barrier properties of edible coatings in the sense of physical coating integrity and cracks occurrence are often studied by means of scanning electron microscopy [ 4 , 5 , 6 ]. As they are in the closest contact with the food, their significant advantage is their ability to protect the food product in a non-toxic way.…”

Section: Introductionmentioning

confidence: 99%

“…To improve the natural properties of these polymers, additional functional ingredients or processing technologies, including nanotechnology among others, have been proposed [ 18 ]. In polysaccharide-based edible packaging materials, chitosan is one of numerous edible polymer options frequently used in the manufacturing of edible coatings [ 5 , 6 , 7 , 9 , 11 ]. Chitosan is the deacetylated form of chitin—the second most abundant polysaccharide in nature after cellulose [ 19 ].…”

Section: Introductionmentioning

confidence: 99%

Plant Byproducts as Part of Edible Coatings: A Case Study with Parsley, Grape and Blueberry Pomace

et al. 2021

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Studies dealing with the development of edible/biodegradable packaging have been gaining popularity since these commodities are marked as being ecofriendly, especially when byproducts are incorporated. Consequently, this study aimed at the development of chitosan-based coatings with plant byproducts. Their sensory properties, colour attributes, occurrence of cracks in microstructure and biodegradability were analysed. Coatings containing grape and blueberry pomace had statistically significantly (p < 0.05) higher levels of colour intensity. Coating samples were characterised by lower aroma intensity (3.46–4.77), relatively smooth surface (2.40–5.86), and low stickiness (2.11–3.14). In the overall hedonic evaluation, the samples containing parsley pomace in all concentrations and a sample containing 5% grape pomace achieved a statistically significantly (p < 0.05) better evaluation (5.76–5.93). The lowest values of the parameter ΔE2000 were recorded for the sample containing 5% parsley pomace (3.5); the highest was for the sample with 20% blueberry pomace (39.3). An analysis of the coating surface microstructure showed the presence of surface cracks at an 80 K magnification but the protective function of the edible coating was not disrupted by the added plant pomace. The produced samples can be considered to have a high biodegradability rate. The results of our experimentally produced coatings indicate their possible application on a commercial scale.

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“…Gabriela da Silva Pires et al (2021) tested the rice protein concentrate, green propolis, and also combination of that in fresh eggs coating and verified that weight loss gradually increased during F I G U R E 3 Effect of chitosan and montmorillonite combinations on the rheological behavior of egg albumen at week 4 the storage, and control had the highest weight loss (5.41%) after 6 weeks of storage and coatings of rice protein (4.25%) or green propolis (4.08%), and rice protein and green protein (4.14%) solutions effectively reduced the weight loss. (Ezazi et al, 2021) reported that the minimum value of weight loss (0.73) for the coated eggs with chitosan and propolis coating was achieved at a moderate amount of propolis (35% w/v) and chitosan (1.5% w/v).…”

Section: The Weight Lossmentioning

confidence: 99%

Chitosan coatings and chitosan nanocomposite to enhance the storage stability of fresh eggs during storage

Caner

Coşkun

Yüceer

2022

Food Processing Preservation

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Eggs are a common, inexpensive, wholesome, high-quality nutritious density food that complete proteins for human health. Due to its valuable functional properties such as gelling, coagulation, and emulsifying, eggs are also extensively used in the food sector (Yüceer & Caner, 2022). The production volume was over 82.17 million metric tons in 2019 worldwide (Anonymous, 2020). However, about 7-8% of the total egg production was discarded because of eggshell breakage (complete breakage or microcrack) due to the loss during collection, cleaning, packing, transportation, and handling causing economic losses (Liu et al., 2017). Research on improving the quality of the eggshell result in minimizing the breakage is a vital topic. Fresh eggs are perishable and can also be deteriorated during storage (Caner &

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Development of a chitosan-propolis extract edible coating formulation based on physico-chemical attributes of hens’ eggs: Optimization and characteristics edible coating of egg using chitosan and propolis

Cited by 30 publications

References 19 publications

Effect of Egg-Coating Material Properties by Blending Cassava Starch with Methyl Celluloses and Waxes on Egg Quality

Effect of Egg-Coating Material Properties by Blending Cassava Starch with Methyl Celluloses and Waxes on Egg Quality

Plant Byproducts as Part of Edible Coatings: A Case Study with Parsley, Grape and Blueberry Pomace

Chitosan coatings and chitosan nanocomposite to enhance the storage stability of fresh eggs during storage

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