Development of an innovative green coating to reduce egg losses

Pires, Paula Gabriela da Silva; Bavaresco, Caroline; Pires, Patrícia Daniela da Silva; Cardinal, Kátia Maria; Leuven, Aline Fernanda Rodrigues; Andretta, Inés

doi:10.1016/j.clet.2021.100065

Cited by 12 publications

(1 citation statement)

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“…Many formulations with different properties have been tested: an edible CS/CMC/fatty acid blend used as an egg-coating material has been reported [31]. Rice protein and Brazilian green propolis were used to prepare an additional egg-coating material that delayed the loss of egg quality by preventing moisture loss [47]. A chitosan/beeswax/essential oil blend prevented bacterial growth and extended the shelf-life of eggs [48].…”

Section: Introductionmentioning

confidence: 99%

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: Introductionmentioning

confidence: 99%