Coatings and novel processing techniques on the functionality of table eggs

What is it about?

This study aims to evaluate the impact of various applications (Ozone, sonication, and shellac and also chitosan‐lysozyme) on stored table eggs for 6‐weeks at ambient temperature. In this study, the functional properties and color characteristics have been monitored. Functional characterization as assayed by foaming capacity (FC) values of eggs (albumin & whole) significantly decreased from 1175 ‐ 741 (initial) at 0 weeks to 241.6 ‐ 200.3 (control), 758.3 ‐ 466.2 (shellac), 560 ‐ 333.3 (chitosan‐lysozyme), 466.6 ‐ 275 (sonication), 458.3 ‐ 291.6 (ozone) at the end of storage respectively. Eggshell surface L* values were 93.77±0.61 (control), 92.84±0.61 (shellac), 94.17±0.51 (chitosan‐lysozyme), 94.62±0.52 (sonication), and 93.99±0.52 (ozone) immediately after the treatments but no major significant changes were observed during storage. The lightness (L*) of egg yolk decreased significantly (p<0.05) during storage from 54.95±1.90 to 52.51±2.04 that indicates degradation of carotenoids in the yolk and development of brownish lipid amine‐aldehydes with protein discolouration. Chitosan‐lysozyme, sonication, and ozone treatments significantly enhanced the surface color of the eggs. However, the shellac coating maintained the highest functionality (FC) by sealing porous among all other treatments during the storage.

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