Şahansoy Hakan, Caner Cengiz, Yüceer Muhammed
Food Engineering Department, Canakkale Onsekiz Mart University, 017020 Canakkale, Turkey.
Food Engineering Department, Canakkale Onsekiz Mart University, 017020 Canakkale, Turkey.
Int J Biol Macromol. 2024 Mar;261(Pt 1):129817. doi: 10.1016/j.ijbiomac.2024.129817. Epub 2024 Jan 28.
Shellac bio-coatings can enhance to improve quality and storage stability of fresh egg qualities with improved shell strength therefore minimizing the reduction the egg losses. Shellac bio-chitosan at 3 concentrations (1 %, 4 % and 8 % w/w) and shellac-1 % montmorillonite nanocomposites were applied as biocoatings to improve storage stability. Shellac-8 % (SH-8 %) coated eggs exhibited the lowest weight loss (1.28 %), significantly. The weight loss of shellac 1 % + MMT and 4 % shellac (SH-4 %) coated eggs was similar each other and had lower weight loss than 1 % shellac (SH-1 %). The Haugh Unit (HU) of eggs with SH-8 % (63.75) had the significantly the highest HU. The SH-4 % (60.24) and SH-1 %/MMT-1 % (58.04) were similar, and the control was the lowest one. The albumin pH of SH-8 % (9.15) coated exhibited a significantly lower than SH-4 % (9.21) and SH-1 %/MMT-1 % (9.24), while the control (9.39) was the highest value at end of storage. For the shellac coated group, total soluble values of albumen reached 12.87 (initial) to 16.331 (SH-1 %), 15.96 (SH-4 %), 15.60 (SH-8 %) and 16.15 (SH-%1-MMT-1 %) at the end of storage. The RWC and foam stability of SH-8 %, SH-4 % and SH-1 % MMT-1 % were similar and higher than 1 % SH and uncoated egg samples. The rheology behaviors were maintained with increasing shellac concentration through the storage. SH-8 % biocoatings were very most effective in filling and sealing the porous in the eggshell and protecting the storage stability and enhancing the strength of the eggshell. Shellac bio-coatings acted as a tiny layer for an effective protective barrier to gas permeability for enhancing the storage stability of the fresh eggs. Higher shellac concentrations (4 and 8 %) and 1 %-MMT were enhanced the storage stability and can be vital solutions for improving shell strength, so it decreases breakage rates.
紫胶生物涂层可以提高新鲜鸡蛋的品质和储存稳定性，增强蛋壳强度，从而最大限度地减少鸡蛋损失。将3种浓度（1%、4%和8% w/w）的紫胶生物壳聚糖以及紫胶-1%蒙脱石纳米复合材料用作生物涂层，以提高储存稳定性。紫胶-8%（SH-8%）涂层鸡蛋的失重率最低，为1.28%，差异显著。紫胶1%+蒙脱石和4%紫胶（SH-4%）涂层鸡蛋的失重率相近，且低于1%紫胶（SH-1%）涂层鸡蛋。紫胶-8%（63.75）涂层鸡蛋的哈夫单位（HU）显著最高。SH-4%（60.24）和SH-1%/蒙脱石-1%（58.04）相近，对照组最低。紫胶-8%（9.15）涂层鸡蛋的蛋清pH值显著低于SH-4%（9.21）和SH-1%/蒙脱石-1%（9.24），而对照组（9.39）在储存末期pH值最高。对于紫胶涂层组，储存末期蛋清的总溶解值分别为12.87（初始）至16.331（SH-1%）、15.96（SH-4%）、15.60（SH-8%）和16.15（SH-%1-蒙脱石-1%）。SH-8%、SH-4%和SH-1%蒙脱石-1%的相对含水量和泡沫稳定性相近，且高于1%紫胶涂层和未涂层鸡蛋样品。在储存过程中，随着紫胶浓度的增加，流变学行为得以保持。SH-8%生物涂层在填充和密封蛋壳孔隙、保护储存稳定性以及增强蛋壳强度方面最为有效。紫胶生物涂层起到了一个微小的有效保护屏障层的作用，可提高新鲜鸡蛋的储存稳定性，减少气体渗透性。较高的紫胶浓度（4%和8%）以及1%-蒙脱石可提高储存稳定性，是提高蛋壳强度、降低破损率的关键解决方案。
