Egg quality and safety with an overview of edible coating application for egg preservation

Eddin, Abdulhakim Sharaf; Ibrahim, Salam A.; Tahergorabi, Reza

doi:10.1016/j.foodchem.2019.05.182

Cited by 83 publications

(46 citation statements)

References 84 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Several methods have been developed for the assessment of egg quality and a distinction can be made between destructive and non-destructive methods. Among destructive methods, the most widely used parameters for the determination of egg quality are the shell strength and thickness, the internal air cell size, the albumen/yolk ratio, the albumen viscosity, height, and pH, the yolk colour and shape, and the strength of the vitelline membrane (Karoui et al, 2006;Sharaf Eddin et al, 2019;Stadelman & Cotterill, 1995). Shell strength and thickness are significantly correlated and associated to egg viability during carriage and storage.…”

Section: Introductionmentioning

confidence: 99%

“…These quality parameters are mainly affected by hen breed, age, and nutrition. Fragile eggs not only lead to economic loss, but also increase the risk of cracking with subsequent bacterial contamination (Sharaf Eddin et al, 2019). Air cell is formed by the separation of the shell membrane (i.e., the inner and the outer) at the blunt end of an egg, because of the egg content shrinkage during cooling after laying.…”

Section: Introductionmentioning

confidence: 99%

“…Several changes occur also in the yolk, such as colour modification and shape deformation. Colour is an important acceptability factor to consumers and colour preferences are different across countries (Sharaf Eddin et al, 2019). Changes in shape of the yolk are mainly related to weakening of the vitelline membrane and they can be assessed through the Yolk Index (YI), calculated as the ratio between the yolk height and width (Stadelman & Cotterill, 1995), or by the Yolk Coefficient (YC), expressed as the ratio between the yolk weight and height (Abdanan Mehdizadeh et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Spectroscopic approaches for non-destructive shell egg quality and freshness evaluation: Opportunities and challenges

2021

View full text Add to dashboard Cite

Shell egg quality and freshness are traditionally assessed by destructive laboratorylevel methods, thus restricting the possibilities to be easily guaranteed in the industrial chain. Non-destructive techniques are therefore of paramount importance, giving accuracy, speed, and instantaneous results. Among these techniques, spectroscopy is promising because it would allow the development of on-line applications for shell egg grading, with clear benefits for both industries and consumers. However, there are still few works in the literature about this topic. Thus, this review presents recently published (years 2015-2020) applications of spectroscopy methods (i.e., VIS-NIR, NIR, Raman, microwaves, hyperspectral imaging, pulsed IR thermography) to the nondestructive assessment of shell egg quality and freshness, with the aim of boosting the research in this field giving some directions for the fulfilment of industrial needs. Indeed, spectroscopic techniques have been proven to be useful tools for the evaluation of shell egg quality and freshness. The advances in instrumentation and data analysis allow to predict shell egg quality by non-destructive, fast, and environmentally friendly approaches. However, the industrial implementation still requires robust calibration transfer to simplified hand-held systems for low-cost and easy use.

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Spectroscopic approaches for non-destructive shell egg quality and freshness evaluation: Opportunities and challenges

2021

View full text Add to dashboard Cite

show abstract

“…As a recent trend, it must be remarked that natural coating materials are increasingly attracting the interest of researchers, as shown by the wide use of Aloe vera gel [138][139][140][141] and other natural polysaccharides, such as chitosan [9, 12, 25, 39, 74, 142, 147, 152, 164-166, 168-170, 172, 174, 179, 180, 186, 190, 193, 201], or seaweed extracts [148], which exhibit an intrinsic antimicrobial activity, significantly contributing to extending the product shelf life. The tendency toward natural products is also confirmed by the wide use of natural gums [47,181], starches [20, 188,195], cellulose, and its derivatives [32,167,173,175,194], and other compounds recovered from agri-food residues [144,183,203]. Glycerol is frequently used as a plasticizer, at concentrations ranging from less than 1 to 20%.…”

Section: Applications Of Edible Coatings To Food Productsmentioning

confidence: 95%

Edible Coating and Pulsed Light to Increase the Shelf Life of Food Products

et al. 2020

View full text Add to dashboard Cite

The application of edible coatings (EC) in combination with pulsed light (PL) treatments represents an emerging approach for extending the shelf life of highly perishable but high value-added products, such as fresh-cut fruits and vegetables. The surface of these products would benefit from the protective effects of ECs and the PL decontamination capability. This review describes in detail the fundamentals of both EC and PL, focusing on the food engineering principles in the formulation and application of EC and the delivery of efficient PL treatments and the technological aspects related to the food characterization following these treatments and discussing the implementation of the two technologies, individually or in combination. The advantages of the combination of EC and PL are extensively discussed emphasizing the potential benefits that may be derived from their combination when preserving perishable foods. The downsides of combining EC and PL are also presented, with specific reference to the potential EC degradation when exposed to PL treatments and the screening effect of PL transmittance through the coating layer. Finally, the potential applications of the combined treatments to food products are highlighted, comparatively presenting the treatment conditions and the product shelf-life improvement.

show abstract

“…In the market, duck eggs mainly exist in two forms: (1) Dark duck eggs; and (2) clean duck eggs. Dark duck eggs are covered with a layer of stratum corneum membrane, which can prevent bacterial invasion ( Eddin et al, 2019 ). However, the dirt attached to the surface of dirty eggs is a breeding ground for microorganisms, which accelerates the decline of quality and shorten the storage life of dark duck eggs ( Olsen et al, 2017 ).…”

Section: Introductionmentioning

confidence: 99%

Preservation of duck eggs through glycerol monolaurate nanoemulsion coating

Wang

Zhang

Chitrakar

et al. 2021

Current Research in Food Science

View full text Add to dashboard Cite

Duck eggs have a short storage life. In this study, water-washed duck eggs and glycerol monolaurate (GML) coated duck eggs were stored at 25 °C for 70 days (away from light). The water-washed duck eggs started to lose weight from the 4th week. At the same time, Haugh unit and egg yolk index of the water-washed duck eggs started decreasing. The normal GML coating solution (NGML), the higher concentration GML diluent (HGML), and the lower concentration GML diluent (LGML) showed different preservation effects. Among them, NGML showed the strongest protection effect against spoilage of duck eggs. After 70-days storage, the weight loss rate of the NGML coated duck eggs was <6%, which was 4 times lower than that of the water-washed duck eggs; the Haugh unit and the surface morphology were also better than that of the water-washed duck eggs. Furthermore, the total colonies in NGML coated sample was >4 log CFU/g less than that was found in the water-washed samples (Control). The HGML and LGML coating agents were less effective but they might be suitable for the short storage of duck eggs due to the lower cost. Overall, this study provides a sound basis for the preparation and utilization of GML coating solution. The GML coating method is able to extend the shelf life of duck eggs by more than 6 weeks.

show abstract

Egg quality and safety with an overview of edible coating application for egg preservation

Cited by 83 publications

References 84 publications

Spectroscopic approaches for non-destructive shell egg quality and freshness evaluation: Opportunities and challenges

Spectroscopic approaches for non-destructive shell egg quality and freshness evaluation: Opportunities and challenges

Edible Coating and Pulsed Light to Increase the Shelf Life of Food Products

Preservation of duck eggs through glycerol monolaurate nanoemulsion coating

Contact Info

Product

Resources

About