Durian rind pectin blended with nisin coating to preserve egg quality and reduce bacteria
In the absence of refrigerated storage, coating materials may offer effective alternatives for preserving egg shelf life. Durian rind, rich in pectin, seals eggshell pores, while nisin, a natural antimicrobial peptide, helps reduce bacteria. This study investigated the effectiveness of durian rind p...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
|
| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224001136 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1846117535640977408 |
|---|---|
| author | Nattha Jariyapamornkoon Wanvaraporn Chalerysart Asma Soxvisas Niparat Sritharet Wichai Sutthitham |
| author_facet | Nattha Jariyapamornkoon Wanvaraporn Chalerysart Asma Soxvisas Niparat Sritharet Wichai Sutthitham |
| author_sort | Nattha Jariyapamornkoon |
| collection | DOAJ |
| description | In the absence of refrigerated storage, coating materials may offer effective alternatives for preserving egg shelf life. Durian rind, rich in pectin, seals eggshell pores, while nisin, a natural antimicrobial peptide, helps reduce bacteria. This study investigated the effectiveness of durian rind pectin combined with nisin to preserve egg quality and reduce bacterial contamination. Eggs were divided by treatment: (1) uncoated or control; (2) durian rind pectin coated; and (3) coated with durian rind pectin and nisin. All eggs were kept at room temperature (25–30 °C) for five weeks and evaluated weekly for weight loss, Haugh unit (HU), yolk index (YI), egg white pH, and total bacterial count on eggshells and egg content. Results were that durian rind pectin coating, with or without nisin, significantly reduced weight loss (8.5–8.7 % in coated eggs versus 10.5 % in uncoated eggs by day 35); maintained Grade A HU until day 28 (uncoated eggs dropped to Grade B by day 14); and preserved a higher YI with a lower egg white pH compared to uncoated eggs. The total bacterial count on eggshells was lowest in eggs coated with durian rind pectin and nisin (4.06 log10 CFU/mL), compared to durian rind pectin alone (5.15 log10 CFU/mL) and uncoated eggs (5.85 log10 CFU/mL) at day 35. These findings suggest that durian rind pectin coating may extend egg shelf life up to 28 days by maintaining a Grade A HU and an egg white pH under 9.2. Adding nisin enhances antibacterial activity, reducing bacterial count on eggshells. |
| format | Article |
| id | doaj-art-0801e5b334ee483eb9ac53cafdd2dccc |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-0801e5b334ee483eb9ac53cafdd2dccc2024-12-18T08:54:28ZengElsevierApplied Food Research2772-50222024-12-0142100503Durian rind pectin blended with nisin coating to preserve egg quality and reduce bacteriaNattha Jariyapamornkoon0Wanvaraporn Chalerysart1Asma Soxvisas2Niparat Sritharet3Wichai Sutthitham4Corresponding author.; Department of Agricultural Technology, Faculty of Science and Technology, Thammasat University, Pathum Thani 12120, ThailandDepartment of Agricultural Technology, Faculty of Science and Technology, Thammasat University, Pathum Thani 12120, ThailandDepartment of Agricultural Technology, Faculty of Science and Technology, Thammasat University, Pathum Thani 12120, ThailandDepartment of Agricultural Technology, Faculty of Science and Technology, Thammasat University, Pathum Thani 12120, ThailandDepartment of Agricultural Technology, Faculty of Science and Technology, Thammasat University, Pathum Thani 12120, ThailandIn the absence of refrigerated storage, coating materials may offer effective alternatives for preserving egg shelf life. Durian rind, rich in pectin, seals eggshell pores, while nisin, a natural antimicrobial peptide, helps reduce bacteria. This study investigated the effectiveness of durian rind pectin combined with nisin to preserve egg quality and reduce bacterial contamination. Eggs were divided by treatment: (1) uncoated or control; (2) durian rind pectin coated; and (3) coated with durian rind pectin and nisin. All eggs were kept at room temperature (25–30 °C) for five weeks and evaluated weekly for weight loss, Haugh unit (HU), yolk index (YI), egg white pH, and total bacterial count on eggshells and egg content. Results were that durian rind pectin coating, with or without nisin, significantly reduced weight loss (8.5–8.7 % in coated eggs versus 10.5 % in uncoated eggs by day 35); maintained Grade A HU until day 28 (uncoated eggs dropped to Grade B by day 14); and preserved a higher YI with a lower egg white pH compared to uncoated eggs. The total bacterial count on eggshells was lowest in eggs coated with durian rind pectin and nisin (4.06 log10 CFU/mL), compared to durian rind pectin alone (5.15 log10 CFU/mL) and uncoated eggs (5.85 log10 CFU/mL) at day 35. These findings suggest that durian rind pectin coating may extend egg shelf life up to 28 days by maintaining a Grade A HU and an egg white pH under 9.2. Adding nisin enhances antibacterial activity, reducing bacterial count on eggshells.http://www.sciencedirect.com/science/article/pii/S2772502224001136Bacterial reductionCoatingDurian rind pectinEgg preservationNisin |
| spellingShingle | Nattha Jariyapamornkoon Wanvaraporn Chalerysart Asma Soxvisas Niparat Sritharet Wichai Sutthitham Durian rind pectin blended with nisin coating to preserve egg quality and reduce bacteria Applied Food Research Bacterial reduction Coating Durian rind pectin Egg preservation Nisin |
| title | Durian rind pectin blended with nisin coating to preserve egg quality and reduce bacteria |
| title_full | Durian rind pectin blended with nisin coating to preserve egg quality and reduce bacteria |
| title_fullStr | Durian rind pectin blended with nisin coating to preserve egg quality and reduce bacteria |
| title_full_unstemmed | Durian rind pectin blended with nisin coating to preserve egg quality and reduce bacteria |
| title_short | Durian rind pectin blended with nisin coating to preserve egg quality and reduce bacteria |
| title_sort | durian rind pectin blended with nisin coating to preserve egg quality and reduce bacteria |
| topic | Bacterial reduction Coating Durian rind pectin Egg preservation Nisin |
| url | http://www.sciencedirect.com/science/article/pii/S2772502224001136 |
| work_keys_str_mv | AT natthajariyapamornkoon durianrindpectinblendedwithnisincoatingtopreserveeggqualityandreducebacteria AT wanvarapornchalerysart durianrindpectinblendedwithnisincoatingtopreserveeggqualityandreducebacteria AT asmasoxvisas durianrindpectinblendedwithnisincoatingtopreserveeggqualityandreducebacteria AT niparatsritharet durianrindpectinblendedwithnisincoatingtopreserveeggqualityandreducebacteria AT wichaisutthitham durianrindpectinblendedwithnisincoatingtopreserveeggqualityandreducebacteria |