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

Rachtanapun, Pornchai; Homsaard, Nattagarn; Kodsangma, Araya; Leksawasdi, Noppol; Phimolsiripol, Yuthana; Phongthai, Suphat; Khemacheewakul, Julaluk; Seesuriyachan, Phisit; Chaiyaso, Thanongsak; Chotinan, Suwit; Jantrawut, Pensak; Ruksiriwanich, Warintorn; Wangtueai, Sutee; Sommano, Sarana Rose; Tongdeesoontorn, Wirongrong; Jantanasakulwong, Kittisak

doi:10.3390/polym13213787

Cited by 10 publications

(3 citation statements)

References 59 publications

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“…The CH/PVA blended coating delayed egg weight loss by sealing eggshell pores with the highly water-resistant coating material, which decreased the evaporation rate of the internal content of the eggs. The prevention of egg weight loss using highly water-resistant coating materials has also been previously reported byRachtanapun et al (2021). In concurrence with our findings, results in research ofBahrami et al (2003) and El-Hefian et al (2011) indicated that blended films have higher tensile strength than pure CH and PVA films.…”

supporting

confidence: 93%

Egg shelf life can be extended using varied proportions of polyvinyl alcohol/chitosan composite coatings

shurmasti

Kermani

Sarvarian

et al. 2023

Food Science & Nutrition

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Using biopolymers in the form of edible coating as egg eco‐friendly packaging is a progressive approach. The blending of biopolymers is one of the procedures for overcoming mechanical weakness and benefiting from their maximum synergistic effect. Aiming to determine the relative ratios of chitosan (CH 4 w/v%) and polyvinyl alcohol (PVA 5 w/v%) in the composition of blended coatings, an experiment was conducted with six treatments (r = 3) including different ratios of CH/PVA (0:0; control, 100:0, 75:25, 50:50, 25:75, and 0:100) wt% in a period of 4 weeks of egg storage at ambient temperature, emphasizing eggshell barrier properties. Based on the eggshell analysis result, SEM images and FTIR spectra demonstrated that the components were firmly integrated into the blended coatings as well as had more intertwined than their pure ones, which was also reflected in the evaluation results of their internal quality parameters. In addition, the results showed that by enhancing the ratio of polyvinyl alcohol from 25 to 75 wt%, the blended coating barrier efficiency was relatively improved (p < .05). Meanwhile, the lowest percentage of weight loss (0.57 ± 0.08%), pH value of albumin (8.30 ± 0.04), the highest values of Haugh unit (61.00 ± 0.07), yolk index (0.37 ± 0.02) were observed in eggs coated with CH/PVA 25:75 wt%. But there was no difference in 50 or 70 wt% PVA significantly. Therefore, the CH/PVA blended coatings containing around 50–75 wt% PVA, as egg biodegradable packaging, can be used to extend the shelf life for 2–3 weeks at ambient temperature.

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supporting

confidence: 93%

Egg shelf life can be extended using varied proportions of polyvinyl alcohol/chitosan composite coatings

shurmasti

Kermani

Sarvarian

et al. 2023

Food Science & Nutrition

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“…A study conducted by Eyng et al [21], which also used carnauba wax as a coating for chicken eggs at different concentrations (12% and 15%) and temperatures (10ºC and 25ºC), demonstrated that during the storage period of the study, the weight loss in eggs coated with wax, at both concentrations and temperatures, was lower compared to the uncoated group. This indicates that regardless of temperature and concentration, the waxy coating on eggshells can preserve the internal quality of the eggs.…”

Section: Effects Of Coating and Storing Eggs With Carnauba Wax On Var...mentioning

confidence: 96%

Carnauba Wax Applied to the Shell Surface of Chicken Eggs Improved the Shelf Life and Internal Quality of the Eggs

MO,

ELM,

et al. 2023

AustinJNutriFoodSci

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The egg is a nutrient-rich food, essential for human health, containing proteins, vitamins, and minerals. However, it is perishable and begins to lose internal quality shortly after being laid. The quality of eggs deteriorates due to the loss of water and carbon dioxide, which is more pronounced at higher temperatures. Therefore, the aim of this study was to investigate the effect of coating eggs with a semi-solid product formulated with carnauba wax on the preservation and internal quality of eggs during a 28-day storage period at room temperature. 144 white eggs from 50-week-old hens were used, divided into three groups: eggs coated with carnauba wax, eggs coated with mineral oil (positive control), and a control group without coating (negative control). The results were subjected to analysis of variance (ANOVA), followed by the comparison of means through the Tukey test at a significance level of 5% (p<0.05), using the statistical program SISVAR. Eggs coated with carnauba wax showed less weight loss throughout the storage period, lower pH in both the yolk and albumen, higher yolk index and higher Haugh Unit compared to uncoated eggs and eggs coated with mineral oil. This suggests a significant improvement in the quality of coated eggs. Therefore, the use of carnauba wax coating can be an effective solution for extending the shelf life and preserving the quality of eggs, especially in regions where refrigerated storage cannot be guaranteed.

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“…This lack of degradation affects organisms living on land and in the sea. Biodegradable polymers, such as polybutylene succinate (PBS) [ 1 ], polylactic acid (PLA) [ 2 ], polysaccharides [ 3 ], carboxymethyl cellulose [ 4 , 5 , 6 ], carboxymethyl bacterial cellulose [ 7 ], CTS [ 8 ], carboxymethyl chitosan [ 9 ], starch [ 10 , 11 , 12 ], thermoplastic starch (TPS) [ 13 , 14 , 15 ], keratin [ 16 ], and pectin [ 17 , 18 ], have been widely studied. PLA is a biodegradable aliphatic polyester.…”

Section: Introductionmentioning

confidence: 99%

Modified Poly(Lactic Acid) Epoxy Resin Using Chitosan for Reactive Blending with Epoxidized Natural Rubber: Analysis of Annealing Time

et al. 2022

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Poly(lactic acid) was melt-blended with epoxy resin without hardener and chitosan (CTS) to prepare modified PLA (PLAEC). Epoxy resin 5% and CTS 1–20% (wt/wt) were incorporated into PLA during melt mixing. PLAEC was melt-blended with an epoxidized natural rubber (ENR) 80/20 wt. The PLAEC CTS 1% blended with ENR (PLAEC1/ENR) showed a high tensile strength (30 MPa) and elongation at break (7%). The annealing process at 80 °C for 0–15 min maintained a tensile strength of approximately 30 MPa. SEM images of the PLAE/ENR blend showed phase inversion from co-continuous to ENR particle dispersion in the PLA matrix with the addition of CTS, whereas the annealing time reduced the hole sizes of the extracted ENR phase due to the shrinkage of PLA by crystallization. Thermal properties were observed by DSC and a Vicat softening test. The annealing process increased the crystallinity and Vicat softening temperature of the PLAEC1/ENR blend. Reactions of ‒COOH/epoxy groups and epoxy/‒NH2 groups occurred during PLAE and PLAEC preparation, respectively. FTIR confirmed the reaction between the ‒NH2 groups of CTS in PLAEC and the epoxy groups of ENR. This reaction increased the mechanical properties, while the annealing process improved the morphology and thermal properties of the blend.

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

Cited by 10 publications

References 59 publications

Egg shelf life can be extended using varied proportions of polyvinyl alcohol/chitosan composite coatings

Egg shelf life can be extended using varied proportions of polyvinyl alcohol/chitosan composite coatings

Carnauba Wax Applied to the Shell Surface of Chicken Eggs Improved the Shelf Life and Internal Quality of the Eggs

Modified Poly(Lactic Acid) Epoxy Resin Using Chitosan for Reactive Blending with Epoxidized Natural Rubber: Analysis of Annealing Time

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