Evaluation of the quality and mechanical resistance of eggs with the application of biodegradable coatings

Detalhes bibliográficos
Autor(a) principal: Lopes, Larissa Chivanski
Data de Publicação: 2022
Outros Autores: Silva, Alexandra Oliveira da, Luvielmo, Márcia de Mello
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Engenharia na Agricultura
Texto Completo: https://periodicos.ufv.br/reveng/article/view/13214
Resumo: The chicken egg is one of the most complete and balanced foods for human nutrition, representing an important source of animal protein of the highest quality. The application of coatings can extend the shelf life of these foods, minimizing the migration of moisture, gases (CO2 and O2), solutes and volatile aromatic compounds, and can even function as a vehicle for food additives. The objective of the present work was to test the effect of whey protein concentrate (WPC) based coatings with and without the addition of a lipid source (palm oil) on the quality and mechanical resistance of chicken eggs. The result of this study showed that the coating that offered the least loss of egg quality during storage was the WPC+oil coating. The presence of a lipid combined with a protein constituted a barrier to moisture and CO2; consequently, this coating presented lower values for weight loss and pH, as well as higher values for Haugh unit and shell strength, characterizing better quality eggs.
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spelling Evaluation of the quality and mechanical resistance of eggs with the application of biodegradable coatingsEvaluation of the quality and mechanical resistance of eggs with the application of biodegradable coatingsrecobrimento de alimentosvida de prateleirasoro de leiteóleo de palmaThe chicken egg is one of the most complete and balanced foods for human nutrition, representing an important source of animal protein of the highest quality. The application of coatings can extend the shelf life of these foods, minimizing the migration of moisture, gases (CO2 and O2), solutes and volatile aromatic compounds, and can even function as a vehicle for food additives. The objective of the present work was to test the effect of whey protein concentrate (WPC) based coatings with and without the addition of a lipid source (palm oil) on the quality and mechanical resistance of chicken eggs. The result of this study showed that the coating that offered the least loss of egg quality during storage was the WPC+oil coating. The presence of a lipid combined with a protein constituted a barrier to moisture and CO2; consequently, this coating presented lower values for weight loss and pH, as well as higher values for Haugh unit and shell strength, characterizing better quality eggs.The chicken egg is one of the most complete and balanced foods for human nutrition, representing an important source of animal protein of the highest quality. The application of coatings can extend the shelf life of these foods, minimizing the migration of moisture, gases (CO2 and O2), solutes and volatile aromatic compounds, and can even function as a vehicle for food additives. The objective of the present work was to test the effect of whey protein concentrate (WPC) based coatings with and without the addition of a lipid source (palm oil) on the quality and mechanical resistance of chicken eggs. The result of this study showed that the coating that offered the least loss of egg quality during storage was the WPC+oil coating. The presence of a lipid combined with a protein constituted a barrier to moisture and CO2; consequently, this coating presented lower values for weight loss and pH, as well as higher values for Haugh unit and shell strength, characterizing better quality eggs.Universidade Federal de Viçosa - UFV2022-05-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.ufv.br/reveng/article/view/1321410.13083/reveng.v30i1.13214Engineering in Agriculture; Vol. 30 No. Contínua (2022); 75-84Revista Engenharia na Agricultura - REVENG; v. 30 n. Contínua (2022); 75-842175-68131414-3984reponame:Engenharia na Agriculturainstname:Universidade Federal de Viçosa (UFV)instacron:UFVenghttps://periodicos.ufv.br/reveng/article/view/13214/7312Copyright (c) 2022 Revista Engenharia na Agricultura - REVENGhttps://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessLopes, Larissa ChivanskiSilva, Alexandra Oliveira daLuvielmo, Márcia de Mello2023-01-23T14:06:10Zoai:ojs.periodicos.ufv.br:article/13214Revistahttps://periodicos.ufv.br/revengPUBhttps://periodicos.ufv.br/reveng/oairevistaengenharianagricultura@gmail.com||andrerosa@ufv.br||tramitacao.reveng@gmail.com|| reveng@ufv.br2175-68131414-3984opendoar:2023-01-23T14:06:10Engenharia na Agricultura - Universidade Federal de Viçosa (UFV)false
dc.title.none.fl_str_mv Evaluation of the quality and mechanical resistance of eggs with the application of biodegradable coatings
Evaluation of the quality and mechanical resistance of eggs with the application of biodegradable coatings
title Evaluation of the quality and mechanical resistance of eggs with the application of biodegradable coatings
spellingShingle Evaluation of the quality and mechanical resistance of eggs with the application of biodegradable coatings
Lopes, Larissa Chivanski
recobrimento de alimentos
vida de prateleira
soro de leite
óleo de palma
title_short Evaluation of the quality and mechanical resistance of eggs with the application of biodegradable coatings
title_full Evaluation of the quality and mechanical resistance of eggs with the application of biodegradable coatings
title_fullStr Evaluation of the quality and mechanical resistance of eggs with the application of biodegradable coatings
title_full_unstemmed Evaluation of the quality and mechanical resistance of eggs with the application of biodegradable coatings
title_sort Evaluation of the quality and mechanical resistance of eggs with the application of biodegradable coatings
author Lopes, Larissa Chivanski
author_facet Lopes, Larissa Chivanski
Silva, Alexandra Oliveira da
Luvielmo, Márcia de Mello
author_role author
author2 Silva, Alexandra Oliveira da
Luvielmo, Márcia de Mello
author2_role author
author
dc.contributor.author.fl_str_mv Lopes, Larissa Chivanski
Silva, Alexandra Oliveira da
Luvielmo, Márcia de Mello
dc.subject.por.fl_str_mv recobrimento de alimentos
vida de prateleira
soro de leite
óleo de palma
topic recobrimento de alimentos
vida de prateleira
soro de leite
óleo de palma
description The chicken egg is one of the most complete and balanced foods for human nutrition, representing an important source of animal protein of the highest quality. The application of coatings can extend the shelf life of these foods, minimizing the migration of moisture, gases (CO2 and O2), solutes and volatile aromatic compounds, and can even function as a vehicle for food additives. The objective of the present work was to test the effect of whey protein concentrate (WPC) based coatings with and without the addition of a lipid source (palm oil) on the quality and mechanical resistance of chicken eggs. The result of this study showed that the coating that offered the least loss of egg quality during storage was the WPC+oil coating. The presence of a lipid combined with a protein constituted a barrier to moisture and CO2; consequently, this coating presented lower values for weight loss and pH, as well as higher values for Haugh unit and shell strength, characterizing better quality eggs.
publishDate 2022
dc.date.none.fl_str_mv 2022-05-10
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.ufv.br/reveng/article/view/13214
10.13083/reveng.v30i1.13214
url https://periodicos.ufv.br/reveng/article/view/13214
identifier_str_mv 10.13083/reveng.v30i1.13214
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://periodicos.ufv.br/reveng/article/view/13214/7312
dc.rights.driver.fl_str_mv Copyright (c) 2022 Revista Engenharia na Agricultura - REVENG
https://creativecommons.org/licenses/by-nc/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2022 Revista Engenharia na Agricultura - REVENG
https://creativecommons.org/licenses/by-nc/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal de Viçosa - UFV
publisher.none.fl_str_mv Universidade Federal de Viçosa - UFV
dc.source.none.fl_str_mv Engineering in Agriculture; Vol. 30 No. Contínua (2022); 75-84
Revista Engenharia na Agricultura - REVENG; v. 30 n. Contínua (2022); 75-84
2175-6813
1414-3984
reponame:Engenharia na Agricultura
instname:Universidade Federal de Viçosa (UFV)
instacron:UFV
instname_str Universidade Federal de Viçosa (UFV)
instacron_str UFV
institution UFV
reponame_str Engenharia na Agricultura
collection Engenharia na Agricultura
repository.name.fl_str_mv Engenharia na Agricultura - Universidade Federal de Viçosa (UFV)
repository.mail.fl_str_mv revistaengenharianagricultura@gmail.com||andrerosa@ufv.br||tramitacao.reveng@gmail.com|| reveng@ufv.br
_version_ 1800211147329110016

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