Next Article in Journal / Special Issue
Effect of an Edible Coating Based on Chitosan and Oxidized Starch on Shelf Life of Carica papaya L., and Its Physicochemical and Antimicrobial Properties
Previous Article in Journal
Retraction: Gao, W., et al. Exploration of Growth Window for Phase-Pure Cubic Boron Nitride Films Prepared in a Pure N2 Plasma. Coatings 2018, 8, 82, doi:10.3390/coatings8020082
Previous Article in Special Issue
Alginate and Chitosan as a Functional Barrier for Paper-Based Packaging Materials
Article Menu
Issue 9 (September) cover image

Export Article

Open AccessArticle

Effects of Chitosan Coating Structure and Changes during Storage on Their Egg Preservation Performance

College of Food Science, Food Storage and Logistics Research Center, Southwest University, Chongqing 400700, China
Author to whom correspondence should be addressed.
Coatings 2018, 8(9), 317;
Received: 8 August 2018 / Revised: 28 August 2018 / Accepted: 3 September 2018 / Published: 7 September 2018
(This article belongs to the Special Issue Recent Progress in Food and Beverage Packaging Coatings)
PDF [2071 KB, uploaded 7 September 2018]


To explore the influences of chitosan coating structure and structure changes during storage on egg preservation, eggs coated by chitosan solution for single time (CS1), two times (CS2), and three times (CS3) were prepared separately and stored with untreated eggs (CK1), eggs washed by water (CK2) and eggs treated by acetic acid solution (CK3) at 25 °C, 80% RH. The weight loss, Haugh unit, yolk index, albumen pH, eggshell morphologies and infrared (FTIR—Fourier Transform Infrared) spectra of all the samples were monitored. CS2 and CS3 presented the lowest weight loss, highest Haugh unit and yolk index, stabilized pH, and the highest thickness of chitosan coating layers (>2 μm) among all the groups, which extended egg shelf life for 20 days longer compared to CK1 and CK2. CS1 with very thin chitosan coating showed similar egg qualities with CK3, which are second only to CS2 and CS3. Furthermore, destructions were found on chitosan coatings during storage as revealed by the eggshell morphologies and FTIR spectra, which caused the quality deterioration of eggs. The results demonstrated that eggs with the thickest coating showed the best qualities during storage, while destructions on coating layers led to the quality drop of eggs. View Full-Text
Keywords: chitosan; coating; structural changes; egg preservation; shelf life chitosan; coating; structural changes; egg preservation; shelf life

Graphical abstract

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

Share & Cite This Article

MDPI and ACS Style

Xu, D.; Wang, J.; Ren, D.; Wu, X. Effects of Chitosan Coating Structure and Changes during Storage on Their Egg Preservation Performance. Coatings 2018, 8, 317.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics



[Return to top]
Coatings EISSN 2079-6412 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top