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Coatings 2019, 9(3), 205; https://doi.org/10.3390/coatings9030205

Efficacy of Sweet Potato Starch-Based Coating to Improve Quality and Safety of Hen Eggs during Storage

Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USA
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Received: 26 February 2019 / Revised: 12 March 2019 / Accepted: 18 March 2019 / Published: 22 March 2019
(This article belongs to the Special Issue Films and Coatings for Food and Health Applications)
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Abstract

Egg deterioration occurs during storage time, which leads to quality loss. Thus, different preservations methods have been used to extend the shelf-life and maintain the safety of eggs. Edible coating materials based on biopolymers, such as starches and other renewable sources, have been used for different food products and been identified as an effective method of food preservation. In this study, eggs were coated with edible coatings prepared from sweet potato starch (SPS) and varying levels of thyme essential oil (TEO), including 0 (control), 2%, 4%, and 6%. The quality and safety of the coated and uncoated eggs during five weeks of storage at 25 °C were studied. The application of 4% TEO in SPS-based coatings maintained the quality and safety of eggs two weeks longer than non-coated eggs. This study showed that the SPS-TEO coating could be useful in extending the shelf life of eggs during storage time, by delaying changes in egg quality. View Full-Text
Keywords: sweet potato starch; egg; quality; edible coating; thyme essential oil sweet potato starch; egg; quality; edible coating; thyme essential oil
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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).
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Sharaf Eddin, A.; Tahergorabi, R. Efficacy of Sweet Potato Starch-Based Coating to Improve Quality and Safety of Hen Eggs during Storage. Coatings 2019, 9, 205.

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