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<p>This study investigate the effectiveness of cold plasma (CP)-modified starch coatings in preserving egg quality during seven weeks of room-temperature storage. Corn starch (5 wt%) was gelatinized, plasticized with glycerol, and treated with CP (30, 60, 90&#xa0;s) before coating eggs. Uncoated (NC), virgin starch-coated (CPS 0), and CP-modified starch-coated eggs (CPS 30, 60, 90) were assessed for weight loss (WL), pH, Haugh unit (HU), yolk index (YOI), and color. CP-modified coatings showed increased surface roughness due to plasma etching. While all coatings reduced WL compared to NC, CPS 0 performed best, whereas prolonged CP exposure (CPS 90) increased porosity and WL. Albumen pH raised over time, with NC eggs reaching the highest alkalinity (9.59 by week 5); CPS 0 delayed pH changes more effectively. HU and YOI declined, with NC eggs degrading to grade B within three weeks, while CPS 0 maintained grade AA for three weeks. Yolk color intensity increased due to moisture loss, peaking in NC eggs. Findings suggest starch coatings enhance preservation, but excessive CP treatment may weaken coating integrity, making CPS 0 the optimal treatment for shelf-life extension. Controlled CP modification is crucial for edible coating efficacy.</p> Graphical Abstract <p></p>

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Evaluating the efficacy of cold plasma-irradiated starch as an edible coating for chicken egg quality maintenance

  • 期刊论文

  • 发表日期：

    2026年2月21日

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  • Amir-Hossein Bayanloo,
  • Iman Shahabi-Ghahfarrokhi,
  • Simin Hagh-Nazari

摘要

This study investigate the effectiveness of cold plasma (CP)-modified starch coatings in preserving egg quality during seven weeks of room-temperature storage. Corn starch (5 wt%) was gelatinized, plasticized with glycerol, and treated with CP (30, 60, 90 s) before coating eggs. Uncoated (NC), virgin starch-coated (CPS 0), and CP-modified starch-coated eggs (CPS 30, 60, 90) were assessed for weight loss (WL), pH, Haugh unit (HU), yolk index (YOI), and color. CP-modified coatings showed increased surface roughness due to plasma etching. While all coatings reduced WL compared to NC, CPS 0 performed best, whereas prolonged CP exposure (CPS 90) increased porosity and WL. Albumen pH raised over time, with NC eggs reaching the highest alkalinity (9.59 by week 5); CPS 0 delayed pH changes more effectively. HU and YOI declined, with NC eggs degrading to grade B within three weeks, while CPS 0 maintained grade AA for three weeks. Yolk color intensity increased due to moisture loss, peaking in NC eggs. Findings suggest starch coatings enhance preservation, but excessive CP treatment may weaken coating integrity, making CPS 0 the optimal treatment for shelf-life extension. Controlled CP modification is crucial for edible coating efficacy.

Graphical Abstract