Abstract
This study investigates the effectiveness of rice protein coatings enriched with essential oils in preserving the internal quality of fresh eggs stored at room temperature (20°C) over a period of six weeks. Key indicators of egg quality, including weight loss, Haugh unit (HU), albumen pH, and yolk index (YI), were measured in both uncoated eggs (serving as the control) and eggs coated with rice protein concentrate at an 8% concentration, with or without the addition of essential oils (1%): tea tree (Melaleuca alternifolia), copaíba (Copaifera langsdorffii), or thymo (Thymus vulgaris).
Results indicated that coated eggs exhibited significantly higher HU and YI values (P < 0.001). A statistical analysis revealed that weight loss increased (P < 0.001) during extended storage. Uncoated eggs experienced the highest weight loss (5.43%), while coatings of rice protein alone (4.23%) or those enriched with tea tree (4.10%), copaíba (3.90%), and thymo (4.08%) effectively minimized weight loss (P < 0.001). The application of coatings maintained the internal quality of the eggs for up to three weeks longer compared to uncoated eggs, specifically in terms of HU, YI, and pH. After six weeks of storage, uncoated eggs demonstrated the poorest (P < 0.001) quality metrics, with HU at 58.46, albumen pH at 9.48, and YI at 0.33.
In summary, the utilization of rice protein concentrate coatings enriched with various essential oils positively influences the internal quality of eggs during storage and presents a promising method for extending the shelf life of commercial eggs.
Keywords:
copaíba; phytochemicals; storage; tea tree; thymo.
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To Summarize:
This research demonstrates that rice protein coatings enriched with essential oils can significantly enhance the internal quality and prolong the shelf life of eggs stored at room temperature, making it a viable strategy for improving egg preservation in the commercial sector.