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Journal of Current Science and Technology

ISSN 2630-0656 (Online)

Application of tamarind kernel polysaccharide-soybean oil emulsion coating to preserve the internal quality and extend shelf-life of fresh eggs

  • Panitee Suwanamornlert, Culinary for Health Programme, College of Integrative Medicine, Dhurakij Pundit University, Bangkok, Thailand, E-mail: panitee.tip@dpu.ac.th


A tamarind kernel polysaccharide (TKP)-soybean oil (SO) emulsion coating was developed to study the effects of the coating on internal quality and shelf-life of fresh eggs.  The efficiency of polysaccharide-based coating on fresh egg quality during 35 d storage at 25 °C was evaluated in terms of Haugh unit, weight loss, albumen pH, yolk pH and yolk index.  Non-coated eggs served as the control. TKP-SO emulsions and SO-coated eggs maintained A grade up to 21 d of storage, while non-coated and TKP-coated eggs degraded from AA to B grade after 7 and 14 d, respectively.  Weight loss of eggs coated with TKP-SO emulsion was significantly (p ≤ 0.05) lower than that of non-coated eggs and eggs coated with TKP.  The highest weight loss was obtained for the non-coated eggs with 5.67% after 35 d storage, while the value increased from the initial day of storage by 5.13, 2.29, 2.38 and 0.54% for TKP, TKP-SO10, TKP-SO30 and SO, respectively.  SO coating exhibited high moisture barrier efficiency but application required a long drying period.  The pH in albumen of non-coated eggs and eggs coated with TKP increased from 8.93 and 8.82 to 9.42 and 9.14, respectively, after 35 d of storage.  Higher yolk index was observed in the TKP-SO emulsions coated egg compared to TKP-coated eggs and non-coated eggs throughout the storage period.  This study indicated that the biopolymer coatings from TKP-SO emulsion at ratios of 10:90 and 30:70 had high potential to preserve the internal quality of coated-eggs during 35 d of storage at 25 °C compared to TKP and control treatment.  The TKP-SO emulsion coatings are promising a commercial biodegradable coating for extending the shelf life of fresh eggs.

Keywords: biopolymer, emulsion coating, fresh eggs, shelf-life, soybean oil, tamarind kernel polysaccharide

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DOI: 10.14456/jcst.2020.10


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