A combined approach using slightly acidic electrolyzed water spraying and chitosan and pectin coating on the quality of the egg cuticle, prevention of bacterial invasion, and extension of shelf life of eggs during storage

Yuan, Xingyun; Li, Yanjiao; Mo, Qingnan; Zhang, Beibei; Shu, Dengqun; Sun, Lina; Yang, Haitao; Xie, Xinyan; Liu, Yao; Zang, Yitian

doi:10.1016/j.foodchem.2022.133129

Cited by 15 publications

(10 citation statements)

References 36 publications

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“…They identified that pectin and chitosan-based coating films of shelled eggs help to construct a better barrier against the negative effect of damaged cuticle subsequent to chicken egg sanitation. In addition, their studies also proved that a combination of sanitation and polysaccharide-based coating films helped reduced the invasion of Salmonella Enteritidis through the chicken egg shell (Yuan et al, 2022). However, with regards to the current study, further investigation related to egg shell stability and quality is required to fully assess the impact of the pectin-based phytochemical coatings.…”

Section: Discussionmentioning

confidence: 85%

“…Therefore, naturally derived, environmentally friendly coating agents incorporated with antimicrobials represent a viable and sustainable approach for egg disinfection during storage and transport. Moreover, such naturally derived agents outweigh the negative impacts that chemical disinfectants may have on the egg shell cuticle as well as their potential health hazards (Dunnick and Melnick, 1993;Yuan et al, 2022). This study investigated the efficacy of pectin-based coating incorporating caprylic acid (CAY), caproic acid (CAO), cuminaldehyde (CUM), and linalool (LIN), either individually or in combination for reducing S. Heidelberg on refrigerated shell eggs.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Efficacy of pectin-based caproic acid, caprylic acid, linalool, and cuminaldehyde coatings in reducing Salmonella Heidelberg on chicken eggs

Pellissery

Vinayamohan

Xue

et al. 2022

Front. Sustain. Food Syst.

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Among the animal derived food products, contamination of poultry eggs, and egg shell surface is one of the major causes for foodborne salmonellosis in the United States. As a means of reducing the pathogen transfer to the internal egg contents, polysaccharide-based coatings containing antimicrobial phytochemicals could potentially serve as a biocontrol strategy for shelled egg products. The current study investigated the efficacy of four GRAS (Generally Recognized as Safe)-status plant-derived compounds, namely, caproic acid (CAO), caprylic acid (CAY), linalool (LIN) and cuminaldehyde (CUM), as pectin-based coating treatments, individually or in combination, for reducing Salmonella Heidelberg (SH) on shell eggs. A three-strain mixture of SH (~8.0 log CFU in 50 μL inoculum) was spot-inoculated on surface sterilized white-shelled eggs. Eggs were evenly coated with either pectin-based treatments of CAO (1%), CAY (1%), LIN (1%) and CUM (1%), individually, or a combination of 4 phytochemicals (COMB- each phytochemical at 0.5% v/v level of inclusion). The treated eggs were stored at 4°C and SH counts were enumerated on days 0, 1, 3, 5, 7, 14, and 21 of storage. The study was replicated thrice, 3 eggs/treatment/day time point, and the data were analyzed using two-way ANOVA with significance tested at p < 0.05. On day 0, pectin-coated control eggs had ~7.6 log CFU of SH/egg. At the end of refrigerated storage (day 21), pectin-based coating of CAO and CAY at 1% level reduced SH by 2.0–2.5 log CFU/egg (P < 0.05) when compared to controls. In addition, the CUM and LIN based coatings produced 3.0 log and 3.9 log reduction, respectively, in SH counts on eggs by day 21 of storage. Among the treatments with phytochemical combinations, COMB1 [pectin (2%) + Caprylic acid, caproic acid and cuminaldehyde (each at 0.5% level)] was found to be most effective, reducing SH counts to 2.5–3.3 log CFU/egg from day 0 through day 14, and by the end of storage period (day 21), a 3.5 log CFU reduction/egg (p < 0.05) compared to untreated controls. Morphological studies of treated eggs using atomic force microscopy (AFM) have shown that the roughness of eggs can be influenced by a combination of various compounds. Results indicate the potential efficacy of the aforesaid phytochemicals in reducing SH on shell eggs; however, further studies investigating their industrial feasibility and effects on sensory attributes of eggs are warranted.

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Section: Discussionmentioning

confidence: 85%

Section: Discussionmentioning

confidence: 99%

Efficacy of pectin-based caproic acid, caprylic acid, linalool, and cuminaldehyde coatings in reducing Salmonella Heidelberg on chicken eggs

Pellissery

Vinayamohan

Xue

et al. 2022

Front. Sustain. Food Syst.

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“…When the pH value ranged from 5.5–6.5, the main form of effective chlorine in the biocide was HClO. At the same concentration, the sterilization effect of hypochlorous acid on bacteria was dozens of times of that of the hypochlorite ion (ClO - ) [ 39 , 40 ]. Under alkaline conditions, the main existing effective chlorine form in the sodium hypochlorite disinfectant was ClO - , and that in the acidic electrolytic water with pH of 2.0–2.5, was dissolved chlorine Cl 2 .…”

Section: Resultsmentioning

confidence: 99%

“…Moreover, hydroxyl free radicals can locate mitochondria and cause mitochondrial dysfunction [ 45 ]. They are more detrimental to bacteria, and lead to cell destruction and death [ 39 , 40 ]. Compared to AEW, SAEW was recognized as a highly effective biocide in the food industry because of its lower ACC concentration and lower chlorine residue (Cl 2 ) after sterilization [ 46 ].…”

Section: Resultsmentioning

confidence: 99%

Bactericidal Effect and Associated Properties of Non-Electrolytic Hypochlorite Water on Foodborne Pathogenic Bacteria

Gao

Liu

et al. 2022

Foods

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This study investigated the broad-spectrum bactericidal activity of non-electrolytic hypochlorite water (NEHW) and detected its hydroxyl radical content compared with that of slightly acidic electrolytic water (SAEW). Based on the results of UV scanning and storage stability, higher hypochlorite content and stronger oxidation were found to be responsible for the stronger bactericidal effect of NEHW. NEHW can achieve 99% bacterial disinfection effect by treating with 10 mg/L available chlorine concentration for more than 5 minutes. At the same time, the storage stability of NEHW was higher than that of SAEW. After 20 days of storage under sealed and dark conditions, the pH value only increased by 7.9%, and the effective chlorine concentration remained nearly 80%. The results showed that NEHW had higher germicidal efficacy and storage stability than SAEW.

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“…Hen egg serves as an important food in daily life and is one of the major raw protein materials in the food processing industry all over the world (Xu et al, 2018a(Xu et al, , 2018b. Water, CO 2 and bacteria are exchanged with the environment through the eggshell pores, which make negative effects on egg quality conservation, thus causing egg quality deterioration and posing a risk for transmission of foodborne diseases to consumers (Sun et al, 2021;Yamak et al, 2021;Yuan et al, 2022). Attracted by huge economic benefits and food waste reduction, many tools such as dry cleaning, water washing, cold storage, nonthermal processing, packaging and coating have been studied for shell egg preservation (Xu et al, 2018a(Xu et al, , 2018bEddin et al, 2019;Yamak et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Effect of rapeseed oil and β‐cyclodextrin coatings on the quality of eggs in shell

Dai¹,

Chen²,

Qin³

et al. 2023

Int J of Food Sci Tech

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SummaryThe objective of this research was to investigate and compare the effect of rapeseed oil, 0.5% β‐cyclodextrin (β‐CD) and rapeseed oil/0.5% β‐cyclodextrin coating on egg quality attributes during storage for 28 days at 25 °C. Egg quality attributes such as weight loss (WL), air cell depth and diameter, Haugh unit (HU), albumen pH, yolk index and colour, eggshell strength and morphology were monitored. Similar initial quality attributes of control, rapeseed oil, 0.5% β‐CD and rapeseed oil/0.5% β‐cyclodextrin‐coated eggs were obtained at day 0. Control (uncoated) and β‐CD‐coated eggs had the worst WL, air cell diameter, air cell depth, albumen pH and a* values after storage for 28 days at 25 °C, while the rapeseed oil/0.5% β‐cyclodextrin‐coated eggs had lower values of air cell diameter (18.20 mm), air cell depth (7.20 mm) and albumin pH (9.12), higher eggshell breaking strength (51.21 N) and a*(25.33). At day 7 and 21, the best quality attributes were obtained by rapeseed oil/0.5% β‐cyclodextrin‐coated eggs, being respectively: WL, yolk index and L*. Less obvious micro‐cracks on the eggshell surface were detected especially in rapeseed oil/0.5% β‐cyclodextrin‐coated eggs, which maintained slightly improved egg quality attributes during storage.

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A combined approach using slightly acidic electrolyzed water spraying and chitosan and pectin coating on the quality of the egg cuticle, prevention of bacterial invasion, and extension of shelf life of eggs during storage

Cited by 15 publications

References 36 publications

Efficacy of pectin-based caproic acid, caprylic acid, linalool, and cuminaldehyde coatings in reducing Salmonella Heidelberg on chicken eggs

Efficacy of pectin-based caproic acid, caprylic acid, linalool, and cuminaldehyde coatings in reducing Salmonella Heidelberg on chicken eggs

Bactericidal Effect and Associated Properties of Non-Electrolytic Hypochlorite Water on Foodborne Pathogenic Bacteria

Effect of rapeseed oil and β‐cyclodextrin coatings on the quality of eggs in shell

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