Shelf life and Internal Quality of Eggs Coated with Chitosan-Rice bran oil during Storage
The shelf life of consumer eggs is only 7-14 days. Chitosan coating technology is one approach for increasing the shelf life of consumer eggs. To boost the hydrophobicity of the chitosan solution, oil must be added. The study sought to investigate the extension of shelf life and internal quality of...
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| Format: | Article |
| Language: | English |
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EDP Sciences
2024-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2024/125/e3sconf_iconard2024_02008.pdf |
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| _version_ | 1850135205128437760 |
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| author | Waryat Winarti Christina bin Arif Abdullah Mariana Widayanti Siti Badrul Jamal Irpan Hadipernata Mulyana Sunarmani Suhirman Sintha Bahar Syamsu |
| author_facet | Waryat Winarti Christina bin Arif Abdullah Mariana Widayanti Siti Badrul Jamal Irpan Hadipernata Mulyana Sunarmani Suhirman Sintha Bahar Syamsu |
| author_sort | Waryat |
| collection | DOAJ |
| description | The shelf life of consumer eggs is only 7-14 days. Chitosan coating technology is one approach for increasing the shelf life of consumer eggs. To boost the hydrophobicity of the chitosan solution, oil must be added. The study sought to investigate the extension of shelf life and internal quality of fresh eggs through cleaning and coating with chitosan and rice bran oil (RBO). Treatments evaluated included controls, cleaners and non-cleaners, coating and non-coating Chitosan, and RBO. Weight loss, egg yolk index, egg white index, haugh units, and pH levels were all recorded. Observations were conducted for seven weeks. The research results showed that coating rice bran oil without sanitizer had the lowest weight loss and egg pH, which were 1.99% and 8.3, respectively. The rice bran oil coating treatment without sanitizer had the greatest egg white and HU indexes, respectively 0.04 and 62.57, while the rice bran oil coating treatment with sanitizer had the highest egg yolk index, 0.32. Without sanitizer, the chitosan and rice bran oil coating treatment outperformed the control and other treatments in terms of egg shelf-life extension. |
| format | Article |
| id | doaj-art-8a6a371dc69947538cbb45f53e72dd89 |
| institution | OA Journals |
| issn | 2267-1242 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | E3S Web of Conferences |
| spelling | doaj-art-8a6a371dc69947538cbb45f53e72dd892025-08-20T02:31:29ZengEDP SciencesE3S Web of Conferences2267-12422024-01-015950200810.1051/e3sconf/202459502008e3sconf_iconard2024_02008Shelf life and Internal Quality of Eggs Coated with Chitosan-Rice bran oil during StorageWaryat0Winarti Christina1bin Arif Abdullah2Mariana Widayanti Siti3Badrul Jamal Irpan4Hadipernata Mulyana5Sunarmani6Suhirman Sintha7Bahar Syamsu8 Research Center for Agroindustry, National Research and Innovation Agency Research Center for Agroindustry, National Research and Innovation Agency Research Center for Agroindustry, National Research and Innovation Agency Research Center for Agroindustry, National Research and Innovation Agency Research Center for Agroindustry, National Research and Innovation Agency Research Center for Agroindustry, National Research and Innovation Agency Research Center for Agroindustry, National Research and Innovation Agency Research Center for Agroindustry, National Research and Innovation Agency Research Center for Animal Husbandry, National Research and Innovation AgencyThe shelf life of consumer eggs is only 7-14 days. Chitosan coating technology is one approach for increasing the shelf life of consumer eggs. To boost the hydrophobicity of the chitosan solution, oil must be added. The study sought to investigate the extension of shelf life and internal quality of fresh eggs through cleaning and coating with chitosan and rice bran oil (RBO). Treatments evaluated included controls, cleaners and non-cleaners, coating and non-coating Chitosan, and RBO. Weight loss, egg yolk index, egg white index, haugh units, and pH levels were all recorded. Observations were conducted for seven weeks. The research results showed that coating rice bran oil without sanitizer had the lowest weight loss and egg pH, which were 1.99% and 8.3, respectively. The rice bran oil coating treatment without sanitizer had the greatest egg white and HU indexes, respectively 0.04 and 62.57, while the rice bran oil coating treatment with sanitizer had the highest egg yolk index, 0.32. Without sanitizer, the chitosan and rice bran oil coating treatment outperformed the control and other treatments in terms of egg shelf-life extension.https://www.e3s-conferences.org/articles/e3sconf/pdf/2024/125/e3sconf_iconard2024_02008.pdf |
| spellingShingle | Waryat Winarti Christina bin Arif Abdullah Mariana Widayanti Siti Badrul Jamal Irpan Hadipernata Mulyana Sunarmani Suhirman Sintha Bahar Syamsu Shelf life and Internal Quality of Eggs Coated with Chitosan-Rice bran oil during Storage E3S Web of Conferences |
| title | Shelf life and Internal Quality of Eggs Coated with Chitosan-Rice bran oil during Storage |
| title_full | Shelf life and Internal Quality of Eggs Coated with Chitosan-Rice bran oil during Storage |
| title_fullStr | Shelf life and Internal Quality of Eggs Coated with Chitosan-Rice bran oil during Storage |
| title_full_unstemmed | Shelf life and Internal Quality of Eggs Coated with Chitosan-Rice bran oil during Storage |
| title_short | Shelf life and Internal Quality of Eggs Coated with Chitosan-Rice bran oil during Storage |
| title_sort | shelf life and internal quality of eggs coated with chitosan rice bran oil during storage |
| url | https://www.e3s-conferences.org/articles/e3sconf/pdf/2024/125/e3sconf_iconard2024_02008.pdf |
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