Carnauba wax coating preserves the internal quality of commercial eggs during storage
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...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Universidade Estadual de Londrina
2021-03-01
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| Series: | Semina: Ciências Agrárias |
| Subjects: | |
| Online Access: | https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/40315 |
| _version_ | 1797944324374134784 |
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| author | Cinthia Eyng Kelly Cristina Nunes Paula Toshimi Matumoto-Pintro Ana Carolina Pelaes Vital Rodrigo Garófallo Garcia Lorena Mari Sanches Nilton Rohloff Junior Karine Isabela Tenório |
| author_facet | Cinthia Eyng Kelly Cristina Nunes Paula Toshimi Matumoto-Pintro Ana Carolina Pelaes Vital Rodrigo Garófallo Garcia Lorena Mari Sanches Nilton Rohloff Junior Karine Isabela Tenório |
| author_sort | Cinthia Eyng |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-10T20:36:49Z |
| format | Article |
| id | doaj.art-18a90ef533244f579a9cbe4b1393e6a2 |
| institution | Directory Open Access Journal |
| issn | 1676-546X 1679-0359 |
| language | English |
| last_indexed | 2024-04-10T20:36:49Z |
| publishDate | 2021-03-01 |
| publisher | Universidade Estadual de Londrina |
| record_format | Article |
| series | Semina: Ciências Agrárias |
| spelling | doaj.art-18a90ef533244f579a9cbe4b1393e6a22023-01-24T20:29:52ZengUniversidade Estadual de LondrinaSemina: Ciências Agrárias1676-546X1679-03592021-03-0142310.5433/1679-0359.2021v42n3p1229Carnauba wax coating preserves the internal quality of commercial eggs during storageCinthia Eyng0Kelly Cristina Nunes1Paula Toshimi Matumoto-Pintro2Ana Carolina Pelaes Vital3Rodrigo Garófallo Garcia4Lorena Mari Sanches5Nilton Rohloff Junior6Karine Isabela Tenório7State University of West ParanáState University of West ParanáState University of MaringáState University of MaringáFederal University of Grande DouradosFederal University of Grande DouradosState University of West ParanáState University of West ParanáThe 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.https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/40315Edible coatingHaugh unitTBARSWax. |
| spellingShingle | Cinthia Eyng Kelly Cristina Nunes Paula Toshimi Matumoto-Pintro Ana Carolina Pelaes Vital Rodrigo Garófallo Garcia Lorena Mari Sanches Nilton Rohloff Junior Karine Isabela Tenório Carnauba wax coating preserves the internal quality of commercial eggs during storage Semina: Ciências Agrárias Edible coating Haugh unit TBARS Wax. |
| title | Carnauba wax coating preserves the internal quality of commercial eggs during storage |
| title_full | Carnauba wax coating preserves the internal quality of commercial eggs during storage |
| title_fullStr | Carnauba wax coating preserves the internal quality of commercial eggs during storage |
| title_full_unstemmed | Carnauba wax coating preserves the internal quality of commercial eggs during storage |
| title_short | Carnauba wax coating preserves the internal quality of commercial eggs during storage |
| title_sort | carnauba wax coating preserves the internal quality of commercial eggs during storage |
| topic | Edible coating Haugh unit TBARS Wax. |
| url | https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/40315 |
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