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<p>The present study aimed to investigate the effect of slightly acidic electrolyzed water (SAEW), nanoemulsion of mint essential oil (NMEO) (25&#xa0;mg/ml), and zedo and tragacanth gums (ZTG) (1%) coatings, separately and in combination, on extending the shelf-life of eggs during 56-days storage at 25&#xa0;°C. For this purpose, egg samples were treated and coated with these different treatments and physicochemical properties, including pH and viscosity of albumen, haugh unit (HU), yolk index, albumen and yolk solids, and morphological structure of eggshells via SEM analysis, evaluated at time intervals of 1, 28, and 56 days at 25&#xa0;°C. The results showed that the lowest amounts of pH, yolk and albumen solids, and the highest albumen viscosity, yolk index, and HU were observed in egg samples treated with SAEW + NMEO + ZTG (<i>p</i> ≤ 0.05). In contrast, the highest pH and total soluble solids and the lowest albumen viscosity, HU, and yolk index belonged to the control sample (<i>p</i> ≤ 0.05). The lowest weight loss was observed in the SAEW + NMEO + ZTG treatment, followed by the SAEW + ZTG and NMEO + ZTG treatments. However, over time, the albumen pH and weight loss increased, and HU, albumen viscosity, yolk index, and yolk and albumen solids decreased significantly in all the samples (<i>p</i> ≤ 0.05). In addition, the SEM analysis results revealed that the highest thickness and the least porosity and cracks of eggshells belonged to the combined treatment of SAEW + NMEO + ZTG. This treatment extended egg shelf-life beyond the typical non-refrigerated shelf-life (up to 28 days under ambient temperature), offering a promising option for regions with limited access to refrigeration.</p>

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Effect of slightly acidic electrolyzed water, nanoemulsion of mint essential oil, zedo and tragacanth gums on physicochemical properties of eggs during storage at 25 °C

  • 期刊论文

  • 发表日期：

    2025年7月17日

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  • Masoud Ramezanipour-Laskokalayeh,
  • Maryam Ataee,
  • Mohammadreza Khani,
  • Seyed Amirali Anvar,
  • Reza Haji-Seyed-Mohammad-Shirazi

摘要

The present study aimed to investigate the effect of slightly acidic electrolyzed water (SAEW), nanoemulsion of mint essential oil (NMEO) (25 mg/ml), and zedo and tragacanth gums (ZTG) (1%) coatings, separately and in combination, on extending the shelf-life of eggs during 56-days storage at 25 °C. For this purpose, egg samples were treated and coated with these different treatments and physicochemical properties, including pH and viscosity of albumen, haugh unit (HU), yolk index, albumen and yolk solids, and morphological structure of eggshells via SEM analysis, evaluated at time intervals of 1, 28, and 56 days at 25 °C. The results showed that the lowest amounts of pH, yolk and albumen solids, and the highest albumen viscosity, yolk index, and HU were observed in egg samples treated with SAEW + NMEO + ZTG (p ≤ 0.05). In contrast, the highest pH and total soluble solids and the lowest albumen viscosity, HU, and yolk index belonged to the control sample (p ≤ 0.05). The lowest weight loss was observed in the SAEW + NMEO + ZTG treatment, followed by the SAEW + ZTG and NMEO + ZTG treatments. However, over time, the albumen pH and weight loss increased, and HU, albumen viscosity, yolk index, and yolk and albumen solids decreased significantly in all the samples (p ≤ 0.05). In addition, the SEM analysis results revealed that the highest thickness and the least porosity and cracks of eggshells belonged to the combined treatment of SAEW + NMEO + ZTG. This treatment extended egg shelf-life beyond the typical non-refrigerated shelf-life (up to 28 days under ambient temperature), offering a promising option for regions with limited access to refrigeration.