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

Abstract

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.

Ensuring food security and sustainability in the face of crises

“…(2023) study analyses public preferences for upcycled foods based on nutritional, environmental, and food safety characteristics, offering insights into improving the acceptability of these foods among different age groups. Effect of rapeseed oil and β‐cyclodextrin coatings on the quality of eggs in shell—Dai et al . (2023) research explores the application of rapeseed oil and β‐cyclodextrin coatings on eggs in shell to improve their quality attributes during storage, offering potential strategies to enhance egg shelf life. Turn‐key research in food processing and manufacturing for reducing the impact of climate change—Martindale et al . (2023) study addresses the challenges faced by the global food system and provides actionable insights and methodologies to guide researchers and industry stakeholders in creating a more sustainable and secure future for food production and consumption. Optimization of fish gelatin and red pitaya peel powder edible film production—Rahma et al .…”

“…Effect of rapeseed oil and β‐cyclodextrin coatings on the quality of eggs in shell—Dai et al . (2023) research explores the application of rapeseed oil and β‐cyclodextrin coatings on eggs in shell to improve their quality attributes during storage, offering potential strategies to enhance egg shelf life.…”