Exploring paraffin's impact on coating properties and the shelf-life of eggs coated with a cassava starch, sodium alginate, and paraffin wax mixture

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2024-12-16 DOI:10.1016/j.jfoodeng.2024.112446

Nanthicha Thajai , Pornchai Rachtanapun , Winita Punyodom , Patnarin Worajittiphon , Korawan Sringarm , Suphat Phongthai , Sarinthip Thanakkasaranee , Thidarat Kanthiya , Nuttapol Tanadchangsaeng , Woong-Ryeol Yu , Kittisak Jantanasakulwong

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引用次数: 0

Abstract

Egg-coating materials were prepared by blending cassava starch and glycerol (SG), with sodium alginate (Alg) (6:2:1 w/v%, respectively) and liquid paraffin wax at various concentrations of paraffin (0–2 w/v%). The effects of the properties of this coating in maintaining egg quality when stored for 4 w at 30 ± 2 °C and 50 ± 2% relative humidity were evaluated. Tensile properties, water resistance, chemical structure, and morphology of these egg-coating films were investigated. The SG/Alg egg coatings with 0.5, 1, and 2 w/v% paraffin exhibited excellent Haugh unit values (HU) (61.4, 62.6, and 62.9, respectively) in grade A after 4 w. With increasing amounts of paraffin, the weight loss percentage, yolk, and albumen pH decreased. The egg-coating materials increased the strength of the eggshell; further, adding paraffin improved the water contact angles, water vapor transmission rate and water vapor permeability of these materials. SG/Alg/Paraffin with 0.05% paraffin exhibited increased elongation at break; however, adding paraffin at 0.1–2% deteriorated the tensile properties owing to the incompatibility of the films. HU reduction during storage related to changing of freshness, quality, and shelf life of eggs. SG/Alg/Paraffin with 2% paraffin extended the egg shelf-life when stored at 30 °C for 4 w, maintained the freshness of eggs at level A, reduced weight loss, enhanced the eggshell strength, and improved the water permeability of the eggs.

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.