Investigation into extending shelf life of chicken eggs using UV-C irradiated starch-oleic acid coating solutions

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Jahangir Esfahani H.; SHAHABI GHAHFARROKHI I.; POURATA R.

Title

Investigation into extending shelf life of chicken eggs using UV-C irradiated starch-oleic acid coating solutions

Author(s)

Jahangir Esfahani H. | SHAHABI GHAHFARROKHI I. | POURATA R. | Issue Writer Certificate

Keywords

Chicken Egg

Coating

Starch

Oleic acid

Ultraviolet ray

Abstract

Introduction: Chicken Egg is one of the most important foods because of its high protein and fat-soluble vitamins. The freshness of Chicken Egg is dependent on its carbon dioxide content and moisture which usually emit into the surrounding atmosphere through shell-pores during storage. Correspondingly, this would affect the quality of Chicken Egg. Numerous studies have established techniques to prevent the CO2 emission using biopolymer Coating thus extending the shelf life of Chicken Egg. Starch is commonly utilized for this purpose. Starch is a bio-based, accessible and cost-effective. On the one hand, hydroxyl groups in the Starch chain create hydrogen bonds between Starch and water. On the other hand, free space between the Starch chains facilitates movement of water molecules through this space. However, high permeability of Starch to water vapor is an obstacle to achieving this aim. Nevertheless, virgin Starch can be decreased water vapor permeability by increasing water transition distance. Barrierity of Starch based Coating can be enhanced by adding hydrophobic materials i. e. lipids to Coating formula. Oleic acid (OA), mainly present in animal and vegetable fats and oils, can reduce water vapor transition rate of the hydrophilic biobased materials. This fatty acid is liquid at room temperature, hence, miscible with biobased material without the need of further heating treatment. On the one hand, mixing Starch with fatty acids can reduce its hydrophilicity and permeability to water vapor. On the other hand, UV irradiation can be applied as an inexpensive, easy to operate and environmental-friendly (green) technology, to modify the biopolymers. It is of note that other ionizing beams such as Gamma can improve packaging properties of biopolymers yet, due to its nuclear waste is rarely used (Goudarzi et al, 2018). UV radiation induces the production of free radicals in aquatic solutions. The free radicals attack to Starch chains. As a result, the injured chains possess a tremendous potential to produce cross-links. Accordingly, it seems that the exposure of the aqueous film solution to UV ray can be used as a green process to modify the packaging properties of biopolymers. The extension of the shelf life of Chicken Egg by the Coating during the storage is the main purpose of this study. Material and methods: Aqueous dispersion of Starch (5% (w/w)) was prepared and heated until its gelatinization (85 ° C for 90 min). Glycerol as plasticizer (40% of dry base (w/w)) was added and agitated for 15 min. Oleic acid (1% of dry base (w/w)) was mixed with Tween 80 as emulsifier (10% of OA (w/w)). The solution was thoroughly mixed and heated (50 ° C for 10 min). Subsequently, 10 ml of distilled water was gradually added to the solution and homogenized by ultrasonic homogenizer (Dr. Hielscher, Teltow, Germany) for 7 min. The OA based emulsion was gradually added to Starch solution and mixed for 10 min. Furthermore, the solution was homogenized by ultrasonic homogenizer for 7 min and mounted under three UV-C lamps (8w, Phillips, Holland) at a distance of 5 cm. The solutions were stirred during this time with a magnetic stirrer. The virgin and UV irradiated Coating solutions for 30, 60, and 90 min, hereafter call, SO 0, SO 30, SO 60 and SO 90, respectively. The Coating solutions were applied on fresh, unwashed, feces-free, white-shell Chicken Eggs (with weight range of 60 to 65 g ( were obtained from poultry farm of University of Zanjan. Then the coated Chicken Eggs were dried by cabinet dryer at 37 ° C for 20 min. After that uncoated and coated Chicken Eggs were incubated at 25 ° C for 7 weeks. Percentage of weight loss, pH, Haugh index, Yolk index and overall egg quality were investigated during storage time. Results and discussion: Weight loss of eggs during storage is mainly caused by evaporation of water from the albumen through the porous shells. The weight loss increased during 7 weeks of storage. The greatest water loss (11. 83%) was observed in control group (uncoated eggs). Coating the eggshell led to minimum weight loss. Starch-Oleic acid solution limit the moisture exchange into eggshell. This phenomenon was intensified by UV-C irradiation for 90 min. According to our results, Haugh index (HU) and Yolk index (YI) decreased in all treatments yet the reduction was highest in the control group. Starch-Oleic acid, and modified StarchOleic acid for 90 min by UV-C showed the highest HU and YI. This is influenced by CO2 and moisture exchange into eggshell. The pH of albumen is an important factor in the quality of Chicken Egg. Moisture and carbon dioxide of the white evaporate through the pores and replaced by air. Decreasing the CO2 content would lead to higher pH. The properties of the albumen were affected by this phenomenon. The pH of albumen was increased in control, while remained almost constant in the coated eggs. The albumen of the coated eggs by Starch-Oleic acid and modified Starch-Oleic acid for 90 min by UV-C had the least pH. Conclusion: According to our results, Starch-Oleic acid and modified Starch-Oleic acid for 90 min by UV-C could be the best eggshell Coating material for extending the shelf life of Chicken Eggs. The shelf life of coated eggs was double the uncoated ones. It seems, the combination of Coating by Starch-Oleic acid and curing by UV-C can be applied as a new approach to simultaneous sanitation and extending the shelf life of the Chicken Egg. However, UV-C irradiation for 90 min was optimum condition to modifying the eggshell Coating. But the long process of this method limit its industrial application. Therefore, accelerating the modification process is highly necessary to extend this process in egg packaging.

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APA: Copy

Jahangir Esfahani, H., SHAHABI GHAHFARROKHI, I., & POURATA, R.. (2021). Investigation into extending shelf life of chicken eggs using UV-C irradiated starch-oleic acid coating solutions. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 31(1 ), 67-82. SID. https://sid.ir/paper/960533/en

Vancouver: Copy

Jahangir Esfahani H., SHAHABI GHAHFARROKHI I., POURATA R.. Investigation into extending shelf life of chicken eggs using UV-C irradiated starch-oleic acid coating solutions. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2021;31(1 ):67-82. Available from: https://sid.ir/paper/960533/en

IEEE: Copy

H. Jahangir Esfahani, I. SHAHABI GHAHFARROKHI, and R. POURATA, “Investigation into extending shelf life of chicken eggs using UV-C irradiated starch-oleic acid coating solutions,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 31, no. 1 , pp. 67–82, 2021, [Online]. Available: https://sid.ir/paper/960533/en

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Scientific Information Database

ISSN: 2588-4824

Journal Paper

Investigation into extending shelf life of chicken eggs using UV-C irradiated starch-oleic acid coating solutions