Incorporating ε-Polylysine Hydrochloride, Tea Polyphenols, Nisin, and Ascorbic Acid into Edible Coating Solutions: Effect on Quality and Shelf Life of Marinated Eggs

Abstract

This study aimed to develop and characterize the chitosan-edible coating solution (CS-NH-TC) incorporated with ε-polylysine hydrochloride, tea polyphenols, Nisin, and ascorbic acid, then investigate their effect on physicochemical, antibacterial, and sensory properties of marinated eggs stored at 4 °C for 24 days, marinated eggs without coating were set as control. The CS-NH-TC edible coating solution exhibited the lowest particle size (582.6 ± 16.6 nm) and polydispersity index (0.49) and highest zeta potential (30.96) among the coatings. The FT-IR spectra showed that TP, VC, Nisin, and ε-PLH were successfully encapsulated in the CS edible coating solution. The moisture content and water holding capacity of the marinated eggs coated with CS-NH-TC remained stable up to 20 days. Marinated eggs coated with CS-NH-TC edible coating solution exhibited lower total viable counts of microorganisms, and more stable color and pH values compared to the control during the entire storage time. Furthermore, the texture and sensory evaluation results demonstrated that marinated eggs coated with CS-NH-TC edible coating solution had low degradation rate and improved overall acceptability scores. This study con rmed that CS-NH-TC edible coating solution is a promising coating for improving the quality and shelf life of marinated egg products and may have a broad application prospect in the preservation of other food products.

Replacing animal proteins with plant proteins: Is this a way to improve quality and functional properties of hybrid cheeses and cheese analogs?

“…Color is an important factor in plant protein hybrid cheeses and cheese analogs as it directly affects the preferences of consumers (Zhang et al., 2021). The color of plant protein hybrid cheeses or cheese analogs is determined using a chroma meter and expressed as L * (lightness), a * (redness), and b * (yellowness) (Liu et al., 2022; Zhao et al., 2021).…”

Development of low‐fat Mozzarella cheeses enriched with soy or pea protein hydrolysates: Composition, texture and functional properties during ageing

“…The observed changes in colour and browning during ageing are shown in Figure 2 and Figure 3, whereas L * corresponds to whiteness or darkness, cheese with a higher L * value represents a whiter batch, a * corresponds to redness (+) or greenness (−), and b * corresponds to blueness (−) or yellowness (+) (Liu et al . 2022).…”

Effect of pre-acidification and whey proteins on low-fat Mozzarella cheese during storage: physicochemical, textural, and functional properties

“…Moisture was determined by a moisture analyzer (HB43-S, Mettler Toledo, Switzerland), protein by Kjeldahl method, and fat by Babcock method as described by Dai, Jiang, Corke and Shah [16] and Liu, et al [17]. The cheese yield was calculated as the weight of total cheese to the weight of total materials, multiplied by 100.…”

“…The hardness and stickiness of Mozzarella cheeses were determined using a TA.XT Plus model texture analyzer (Stable Micro Systems, Godalming, Surrey, UK) following the method of Liu, et al [20] and Zhang, et al [21] with modi cations. The Mozzarella cheeses were cut into cubes (30 mm × 30 mm × 20 mm) and placed on the stage of the texture analyzer.…”