Chitosan coatings and chitosan nanocomposite to enhancing storage stability of fresh egg during storage

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Caner C., Coşkun B. M. , Yüceer M.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.46, no.7, pp.1-13, 2022 (SCI-Expanded)

  • Publication Type: Article / Article
  • Volume: 46 Issue: 7
  • Publication Date: 2022
  • Doi Number: 10.1111/jfpp.16642
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, Business Source Elite, Business Source Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Page Numbers: pp.1-13
  • Çanakkale Onsekiz Mart University Affiliated: Yes


Bio-based coatings can contribute to the enhance shell quality and maintain of fresh eggs quality consequently contributes to the reduction of food losses. Biopolymer chitosan with three different (1%, 4% and 8%-w/w) concentrations and also chitosan-montmorillonite (MMT-1%) nanocomposites were used in produce of coatings to maintain storability of fresh eggs (pH, Haugh Unit, Yolk Index, foaming power-RWC, shell breakage and rheology) for 4 weeks storage (24°C). The coatings sealed the pores of eggshell, so it reduced breakage, the mass transfer and increases the storability of eggshell. Haugh unit (HU) differences in significant were observed between uncoated and coated fresh eggs after 2 weeks. The HU of eggs with chitosan-MMT (58.2) and chitosan 8% (58.1) had the significantly higher HU than control (37.3) and chitosan-1% (54.5) after 4 weeks of storage. This study showed that chitosan coatings acted as protective barrier for maintaining interior quality of the fresh eggs. The RWC for the chitosan coated eggs was higher that uncoated ones at all storage periods. Eggs coated with chitosan-4, chitosan-8% and MMT had lower yolk pH values in significant than those control after 2 weeks and chitosan 1% after 2 weeks. There wasn’t any significant difference among all chitosan coated ones after four weeks of storage. The results underline that the chitosan coatings preserved the RWC of eggs is due to an efficient barrier property against the loss of CO2, avoiding changes in the pH of the egg albumen during storage.