Carnauba wax coating preserves the internal quality of commercial eggs during storage
DOI:
https://doi.org/10.5433/1679-0359.2021v42n3p1229Keywords:
Edible coating, Haugh unit, TBARS, Wax.Abstract
The objective of this study was to evaluate the internal quality and lipid oxidation of eggs coated with a carnauba wax-based product at different concentrations and stored for up to 28 days under two temperatures. For analysis of internal quality, the eggs were assigned to a completely randomized 3 x 4 factorial design (uncoated eggs (control); eggs coated with carnauba wax at 12% concentration (Aruá®); eggs coated with carnauba wax at 15% concentration (Aruá®); four storage periods - 7, 14, 21, and 28 days). Fifteen eggs from each treatment were evaluated in each storage period, with each egg representing one replicate, i.e., 300 eggs per storage temperature (10 and 25°C). Egg weight loss, yolk percent (%), albumen percent (%), Haugh unit, yolk index, and specific gravity were calculated. Lipid oxidation of the egg yolk was measured by thiobarbituric acid reactive substances (TBARS), using 10 eggs at time 0 (fresh) and 30 eggs in each storage period (7, 14, 21, and 28 days), in triplicate, under only one storage temperature (25°C). A total of five pools, consisting of two eggs each, were used for each treatment. Each pool was considered a replicate, and each treatment consisted of five replicates. The weight loss of the eggs stored at 10°C and 25°C during the storage period was, on average, 46.1% and 37.3% lower for the eggs coated with carnauba wax than in uncoated eggs, respectively. Overall, coated eggs, regardless the concentration of the wax (12 or 15%) had higher Haugh units, specific gravity, and yolk index than uncoated eggs, in both temperatures (10 and 25°C). Uncoated and coated eggs showed similar lipid oxidation values regardless of the storage period. On the other hand, eggs coated with solutions containing 15% wax showed less oxidation than eggs coated with 12% wax. The coating of commercial eggs with carnauba wax, both at concentrations of 12 and 15%, was effective in maintaining their internal quality during storage at both storage temperatures (10 and 25°C). Eggs stored at 25°C had lower quality traits during storage compared with eggs kept under refrigeration. Coating eggs with wax did not minimize the oxidative processes in the egg yolk.References
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Almeida, D. S. de, Schneider, A. F., Yuri, F. M., Machado, B. D., & Gewehr, C. E. (2015). Egg shell treatment methods effect on commercial eggs quality. Ciência Rural, 46(2), 336-341. doi: 10.1590/0103 -8478cr20140904
Andrade, L. B. da S., Julião, M. S. da S., Cruz, R. C. V., Rodrigues, T. H. S., Fontenelle, R. O. dos S., & Silva, A. L. C. da. (2018). Antioxidant and antifungal activity of carnauba wax powder extracts. Industrial Crops and Products, 125, 220-227. doi: 10.1016/j.indcrop.2018.09.004
Bhattacharjee, D., & Dhua, R. S. (2018). Enhancing postharvest storage life of pointed gourd (Trichosanthes dioica Roxb.) fruits with edible coatings. Journal of Pharmacognosy and Phytochemistry, 7(5), 607-611.
Bonilla, J., Atarés, L., Vargas, M., & Chiralt, A. (2012). Edible films and coatings to prevent the detrimental effect of oxygen on food quality: possibilities and limitations. Journal of Food Engineering, 110(2), 208-213. doi: 10.1016/j.jfoodeng.2011.05.034
Brake, J., Walsh, T. J., Benton, C. E., Petitte, J. N., Meijerhof, R., & Peñalva, G. (1997). Egg Handling and Storage. Poultry Science, 76(1), 144-151. doi: 10.1093/ps/76.1.144
Brant, A. W., & Shrader, H. L. (1958). Equipment and methods for measur ing egg quality. Washington, DC: Department of Agriculture.
MAPA. (1990). Portaria no 1, de 21 de fevereiro de 1990. Normas gerais de inspeção de ovos e derivados. Ministério da Agricultura, Pecuária e Abastecimento.
Caner, C., & Cansiz, O. (2008). Chitosan coating minimises eggshell breakage and improves egg quality. Journal of Science of Food and Agriculture, 88(1), 56-61. doi: 10.1002/jsfa.2962
Caner, C., & Yüceer, M. (2015). Efficacy of various protein-based coating on enhancing the shelf life of fresh eggs during storage. Poultry Science, 94(7), 1665-1677. doi: 10.3382/ps/pev102
Chiumarelli, M., & Hubinger, M. D. (2014). Evaluation of edible films and coatings formulated with cassava starch, glycerol, carnauba wax and stearic acid. Food Hydrocolloids, 38(2014), 20-27. doi: 10.1016/j. foodhyd.2013.11.013
Chung, S. H., & Lee, K. W. (2014). Effect of hen age, storage duration and temperature on egg quality in laying hens. International Journal of Poultry Science, 13(11), 634-636. doi: 10.3923/ijps.2014.634.636
Dou, H. (2004). Effect of coating application on chilling injury of grapefruit cultivars. HortScience, 39(3), 558-561. doi: 10.21273/HORTSCI.39.3.558
Falguera, V., Quintero, J. P., Jiménez, A., Muñoz, J. A., & Ibarz, A. (2011). Edible films and coatings: Structures, active functions and trends in their use. Trends in Food Science & Technology, 22(6), 292-303. doi: 10.1016/j.tifs.2011.02.004
Feddern, V., Prá, M. C. de, Mores, R., Nicoloso, R. da S., Coldebella, A., & Abreu, P. G. de. (2017). Egg quality assessment at different storage conditions, seasons and laying hen strains. Ciência e Agrotecnologia, 41(3), 322-333. doi: 10.1590/1413-70542017413002317
Figueiredo, T. C., Assis, D. C. S., Menezes, L. D. M., Oliveira, D. D., Lima, A. L., Souza, M. R.,... Cançado, S. V. (2014). Effects of packaging, mineral oil coating, and storage time on biogenic amine levels and internal quality of eggs. Poultry Science, 93(12), 3171-3178. doi: 10.3382/ps.2014-04268
Freitas, C. A. S. de, Sousa, P. H. M. de, Soares, D. J., Silva, J. Y. G. da, Benjamin, S. R., & Guedes, M. I. F. (2019). Carnauba wax uses in food - A review. Food Chemistry, 291(2019), 38-48. doi: 10.1016/j. foodchem.2019.03.133
Gole, V. C., Chousalkar, K. K., Roberts, J. R., Sexton, M., May, D., Tan, J., & Kiermeier, A. (2014). Effect of egg washing and correlation between eggshell characteristics and egg penetration by various Salmonella typhimurium strains. PLoS One, 9(3), e90987. doi: 10.1371/journal.pone.0090987
Hidalgo, A., Lucisano, M., Comelli, E. M., & Pompei, C. (1996). Evolution of chemical and physical yolk characteristics during the storage of shell eggs. Journal of Agricultural and Food Chemistry, 44(6), 1447-1452. doi: 10.1021/jf950591q
Hutchison, M. L., Gittins, J., Walker, A., Sparks, N., Humphrey, T. J., Burton, C., & Moore, A. (2004). An assessment of the microbiological risks involved with egg washing under commercial conditions. Journal of Food Protection, 67(1), 4-11. doi: 10.4315/0362-028X-67.1.4
Liu, Y. C., Chen, T. H., Wu, Y. C., Lee, Y. C., & Tan, F. J. (2016). Effects of egg washing and storage temperature on the quality of eggshell cuticle and eggs. Food Chemistry, 211(2016), 687-693. doi: 10. 1016/j.foodchem.2016.05.056
Menezes, P. C. de, Lima, E. R. de, Medeiros, J. P. de, Oliveira, W. N. K. de, & Evêncio, J., Neto. (2012). Egg quality of laying hens in different conditions of storage, ages and housing densities. Revista Brasileira de Zootecnia, 41(9), 2064-2069. doi: 10.1590/S1516-35982012000900014
Molavi, H., Behfar, S., Ali Shariati, M., Kaviani, M., & Atarod, S. (2015). A review on biodegradable starch based film. Journal of Microbiology, Biotechnology and Food Sciences, 4(5), 456-461. doi: 10.15414/ jmbfs.2015.4.5.456-461
Rose-Martel, M., Du, J., & Hincke, M. T. (2012). Proteomic analysis provides new insight into the chicken eggshell cuticle. Journal of Proteomics, 75(9), 2697-2706. doi: 10.1016/j.jprot.2012.03.019
Samli, H. E., Agma, A., & Senkoylu, N. (2005). Effects of storage time and temperature on egg quality in old laying hens. Journal of Applied Poultry Research, 14(3), 548-553. doi: 10.1093/japr/14.3.548
Sharaf Eddin, A., Ibrahim, S. A., & Tahergorabi, R. (2019). Egg quality and safety with an overview of edible coating application for egg preservation. Food Chemistry, 296(2019), 29-39. doi: 10.1016/j. foodchem.2019.05.182
Sheng, L., Huang, M., Wang, J., Xu, Q., Hammad, H. H. M., & Ma, M. (2018). A study of storage impact on ovalbumin structure of chicken egg. Journal of Food Engineering, 219(2018), 1-7. doi: 10.1016/j. jfoodeng.2017.08.028
Singh, S., Singh, B., & Alam, T. (2019). Evaluation of shelf-life, antioxidant activity and nutritional quality attributes in carnauba wax coated eggplant genotypes. Journal of Food Science and Technology, 56(11), 4826-4833. doi: 10.1007/s13197-019-03944-x
SAS Institute Inc. 2017. SAS User`s Guide: Statistics. Version 9.3 Edition. Cary, NC, SAS Inst. Inc.
Sun, C., Liu, J., Yang, N., & Xu, G. (2019). Egg quality and egg albumen property of domestic chicken, duck, goose, turkey, quail, and pigeon. Poultry Science, 98(10), 4516-4521. doi: 10.3382/ps/pez259
Vyncke, W. (1970). Direct determination of the thiobarbituric acid value in trichoracetic acid extracts of fish as a measure of oxidative rancidity. Fette Seifen Anstrichmittel, 72(12), 1084-1087. doi: 10.1002/lipi. 19700721218
Wang, H., & Slavik, M. F. (1998). Bacterial penetration into eggs washed with various chemicals and stored at different temperatures and times. Journal of Food Protection, 61(3), 276-279. doi: 10.4315/0362-028 x-61.3.276
Wardy, W., Torrico, D. D., No, H. K., Prinyawiwatkul, W., & Saalia, F. K. (2010). Edible coating affects physico-functional properties and shelf life of chicken eggs during refrigerated and room temperature storage. International Journal of Food Science + Technology, 45(12), 2659-2668. doi: 10.1111/j.1365-2621.2010.02447.x
Wellman-Labadie, O., Picman, J., & Hincke, M. T. (2008). Antimicrobial activity of the Anseriform outer eggshell and cuticle. Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology, 149(4), 640-649. doi: 10.1016/j.cbpb.2008.01.001
Wilson, P. B. (2017). Recent advances in avian egg science: a review. Poultry Science, 96(10), 3747-3754. doi: 10.3382/ps/pex187
Yang, H., Li, X., & Lu, G. (2018). Effect of carnauba wax-based coating containing glycerol monolaurate on decay and quality of sweet potato roots during storage. Journal of Food Protection, 81(10), 1643-1650. doi: 10.4315/0362-028X.JFP-18-017
Yuceer, M., & Caner, C. (2014). Antimicrobial lysozyme-chitosan coatings affect functional properties and shelf life of chicken eggs during storage. Journal of the Science and Food Agriculture, 94(1), 153-162. doi: 10.1002/jsfa.6322
Xu, D., Wang, J., Ren, D., & Wu, X. (2018). Effects of chitosan coating structure and changes during storage on their egg preservation performance. Coatings, 8(9), 317. doi: 10.3390/coatings8090317
Xu, L., Zhang, H., Lv, X., Chi, Y., Wu, Y., & Shao, H. (2017). Internal quality of coated eggs with soy protein isolate and montmorillonite: effects of storage conditions. International Journal of Food Properties, 20(8), 1921-1934. doi: 10.1080/10942912.2016.1224896
Zhang, Y., Simpson, B. K., & Dumont, M. J. (2018). Effect of beeswax and carnauba wax addition on properties of gelatin films: a comparative study. Food Bioscience, 26(2018), 88-95. doi: 10.1016/j.fbio. 2018.09.011
Almeida, D. S. de, Schneider, A. F., Yuri, F. M., Machado, B. D., & Gewehr, C. E. (2015). Egg shell treatment methods effect on commercial eggs quality. Ciência Rural, 46(2), 336-341. doi: 10.1590/0103 -8478cr20140904
Andrade, L. B. da S., Julião, M. S. da S., Cruz, R. C. V., Rodrigues, T. H. S., Fontenelle, R. O. dos S., & Silva, A. L. C. da. (2018). Antioxidant and antifungal activity of carnauba wax powder extracts. Industrial Crops and Products, 125, 220-227. doi: 10.1016/j.indcrop.2018.09.004
Bhattacharjee, D., & Dhua, R. S. (2018). Enhancing postharvest storage life of pointed gourd (Trichosanthes dioica Roxb.) fruits with edible coatings. Journal of Pharmacognosy and Phytochemistry, 7(5), 607-611.
Bonilla, J., Atarés, L., Vargas, M., & Chiralt, A. (2012). Edible films and coatings to prevent the detrimental effect of oxygen on food quality: possibilities and limitations. Journal of Food Engineering, 110(2), 208-213. doi: 10.1016/j.jfoodeng.2011.05.034
Brake, J., Walsh, T. J., Benton, C. E., Petitte, J. N., Meijerhof, R., & Peñalva, G. (1997). Egg Handling and Storage. Poultry Science, 76(1), 144-151. doi: 10.1093/ps/76.1.144
Brant, A. W., & Shrader, H. L. (1958). Equipment and methods for measur ing egg quality. Washington, DC: Department of Agriculture.
MAPA. (1990). Portaria no 1, de 21 de fevereiro de 1990. Normas gerais de inspeção de ovos e derivados. Ministério da Agricultura, Pecuária e Abastecimento.
Caner, C., & Cansiz, O. (2008). Chitosan coating minimises eggshell breakage and improves egg quality. Journal of Science of Food and Agriculture, 88(1), 56-61. doi: 10.1002/jsfa.2962
Caner, C., & Yüceer, M. (2015). Efficacy of various protein-based coating on enhancing the shelf life of fresh eggs during storage. Poultry Science, 94(7), 1665-1677. doi: 10.3382/ps/pev102
Chiumarelli, M., & Hubinger, M. D. (2014). Evaluation of edible films and coatings formulated with cassava starch, glycerol, carnauba wax and stearic acid. Food Hydrocolloids, 38(2014), 20-27. doi: 10.1016/j. foodhyd.2013.11.013
Chung, S. H., & Lee, K. W. (2014). Effect of hen age, storage duration and temperature on egg quality in laying hens. International Journal of Poultry Science, 13(11), 634-636. doi: 10.3923/ijps.2014.634.636
Dou, H. (2004). Effect of coating application on chilling injury of grapefruit cultivars. HortScience, 39(3), 558-561. doi: 10.21273/HORTSCI.39.3.558
Falguera, V., Quintero, J. P., Jiménez, A., Muñoz, J. A., & Ibarz, A. (2011). Edible films and coatings: Structures, active functions and trends in their use. Trends in Food Science & Technology, 22(6), 292-303. doi: 10.1016/j.tifs.2011.02.004
Feddern, V., Prá, M. C. de, Mores, R., Nicoloso, R. da S., Coldebella, A., & Abreu, P. G. de. (2017). Egg quality assessment at different storage conditions, seasons and laying hen strains. Ciência e Agrotecnologia, 41(3), 322-333. doi: 10.1590/1413-70542017413002317
Figueiredo, T. C., Assis, D. C. S., Menezes, L. D. M., Oliveira, D. D., Lima, A. L., Souza, M. R.,... Cançado, S. V. (2014). Effects of packaging, mineral oil coating, and storage time on biogenic amine levels and internal quality of eggs. Poultry Science, 93(12), 3171-3178. doi: 10.3382/ps.2014-04268
Freitas, C. A. S. de, Sousa, P. H. M. de, Soares, D. J., Silva, J. Y. G. da, Benjamin, S. R., & Guedes, M. I. F. (2019). Carnauba wax uses in food - A review. Food Chemistry, 291(2019), 38-48. doi: 10.1016/j. foodchem.2019.03.133
Gole, V. C., Chousalkar, K. K., Roberts, J. R., Sexton, M., May, D., Tan, J., & Kiermeier, A. (2014). Effect of egg washing and correlation between eggshell characteristics and egg penetration by various Salmonella typhimurium strains. PLoS One, 9(3), e90987. doi: 10.1371/journal.pone.0090987
Hidalgo, A., Lucisano, M., Comelli, E. M., & Pompei, C. (1996). Evolution of chemical and physical yolk characteristics during the storage of shell eggs. Journal of Agricultural and Food Chemistry, 44(6), 1447-1452. doi: 10.1021/jf950591q
Hutchison, M. L., Gittins, J., Walker, A., Sparks, N., Humphrey, T. J., Burton, C., & Moore, A. (2004). An assessment of the microbiological risks involved with egg washing under commercial conditions. Journal of Food Protection, 67(1), 4-11. doi: 10.4315/0362-028X-67.1.4
Liu, Y. C., Chen, T. H., Wu, Y. C., Lee, Y. C., & Tan, F. J. (2016). Effects of egg washing and storage temperature on the quality of eggshell cuticle and eggs. Food Chemistry, 211(2016), 687-693. doi: 10. 1016/j.foodchem.2016.05.056
Menezes, P. C. de, Lima, E. R. de, Medeiros, J. P. de, Oliveira, W. N. K. de, & Evêncio, J., Neto. (2012). Egg quality of laying hens in different conditions of storage, ages and housing densities. Revista Brasileira de Zootecnia, 41(9), 2064-2069. doi: 10.1590/S1516-35982012000900014
Molavi, H., Behfar, S., Ali Shariati, M., Kaviani, M., & Atarod, S. (2015). A review on biodegradable starch based film. Journal of Microbiology, Biotechnology and Food Sciences, 4(5), 456-461. doi: 10.15414/ jmbfs.2015.4.5.456-461
Rose-Martel, M., Du, J., & Hincke, M. T. (2012). Proteomic analysis provides new insight into the chicken eggshell cuticle. Journal of Proteomics, 75(9), 2697-2706. doi: 10.1016/j.jprot.2012.03.019
Samli, H. E., Agma, A., & Senkoylu, N. (2005). Effects of storage time and temperature on egg quality in old laying hens. Journal of Applied Poultry Research, 14(3), 548-553. doi: 10.1093/japr/14.3.548
Sharaf Eddin, A., Ibrahim, S. A., & Tahergorabi, R. (2019). Egg quality and safety with an overview of edible coating application for egg preservation. Food Chemistry, 296(2019), 29-39. doi: 10.1016/j. foodchem.2019.05.182
Sheng, L., Huang, M., Wang, J., Xu, Q., Hammad, H. H. M., & Ma, M. (2018). A study of storage impact on ovalbumin structure of chicken egg. Journal of Food Engineering, 219(2018), 1-7. doi: 10.1016/j. jfoodeng.2017.08.028
Singh, S., Singh, B., & Alam, T. (2019). Evaluation of shelf-life, antioxidant activity and nutritional quality attributes in carnauba wax coated eggplant genotypes. Journal of Food Science and Technology, 56(11), 4826-4833. doi: 10.1007/s13197-019-03944-x
SAS Institute Inc. 2017. SAS User`s Guide: Statistics. Version 9.3 Edition. Cary, NC, SAS Inst. Inc.
Sun, C., Liu, J., Yang, N., & Xu, G. (2019). Egg quality and egg albumen property of domestic chicken, duck, goose, turkey, quail, and pigeon. Poultry Science, 98(10), 4516-4521. doi: 10.3382/ps/pez259
Vyncke, W. (1970). Direct determination of the thiobarbituric acid value in trichoracetic acid extracts of fish as a measure of oxidative rancidity. Fette Seifen Anstrichmittel, 72(12), 1084-1087. doi: 10.1002/lipi. 19700721218
Wang, H., & Slavik, M. F. (1998). Bacterial penetration into eggs washed with various chemicals and stored at different temperatures and times. Journal of Food Protection, 61(3), 276-279. doi: 10.4315/0362-028 x-61.3.276
Wardy, W., Torrico, D. D., No, H. K., Prinyawiwatkul, W., & Saalia, F. K. (2010). Edible coating affects physico-functional properties and shelf life of chicken eggs during refrigerated and room temperature storage. International Journal of Food Science + Technology, 45(12), 2659-2668. doi: 10.1111/j.1365-2621.2010.02447.x
Wellman-Labadie, O., Picman, J., & Hincke, M. T. (2008). Antimicrobial activity of the Anseriform outer eggshell and cuticle. Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology, 149(4), 640-649. doi: 10.1016/j.cbpb.2008.01.001
Wilson, P. B. (2017). Recent advances in avian egg science: a review. Poultry Science, 96(10), 3747-3754. doi: 10.3382/ps/pex187
Yang, H., Li, X., & Lu, G. (2018). Effect of carnauba wax-based coating containing glycerol monolaurate on decay and quality of sweet potato roots during storage. Journal of Food Protection, 81(10), 1643-1650. doi: 10.4315/0362-028X.JFP-18-017
Yuceer, M., & Caner, C. (2014). Antimicrobial lysozyme-chitosan coatings affect functional properties and shelf life of chicken eggs during storage. Journal of the Science and Food Agriculture, 94(1), 153-162. doi: 10.1002/jsfa.6322
Xu, D., Wang, J., Ren, D., & Wu, X. (2018). Effects of chitosan coating structure and changes during storage on their egg preservation performance. Coatings, 8(9), 317. doi: 10.3390/coatings8090317
Xu, L., Zhang, H., Lv, X., Chi, Y., Wu, Y., & Shao, H. (2017). Internal quality of coated eggs with soy protein isolate and montmorillonite: effects of storage conditions. International Journal of Food Properties, 20(8), 1921-1934. doi: 10.1080/10942912.2016.1224896
Zhang, Y., Simpson, B. K., & Dumont, M. J. (2018). Effect of beeswax and carnauba wax addition on properties of gelatin films: a comparative study. Food Bioscience, 26(2018), 88-95. doi: 10.1016/j.fbio. 2018.09.011
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2021-03-19
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Eyng, C., Nunes, K. C., Matumoto-Pintro, P. T., Vital, A. C. P., Garcia, R. G., Sanches, L. M., … Tenório, K. I. (2021). Carnauba wax coating preserves the internal quality of commercial eggs during storage. Semina: Ciências Agrárias, 42(3), 1229–1244. https://doi.org/10.5433/1679-0359.2021v42n3p1229
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