Antimicrobial Coating Based on Tahiti Lemon Essential Oil and Green Banana Flour to Preserve the Internal Quality of Quail Eggs
<p>Daily average temperature and relative humidity during 21 days of storage.</p> "> Figure 2
<p>Effect of treatments on (<b>a</b>) Haugh unit (HU) and (<b>b</b>) yolk index (YI) during 3 weeks of storage at room temperature. <sup>A,B</sup> Means with different uppercase letters differ significantly (<span class="html-italic">p</span> < 0.05). GBF, green banana flour; GBF/TAH, green banana flour plus Tahiti lemon essential oil. Egg quality score based on HU: AA, excellent (≥72); A, high quality (71–60); B, average quality (59–31); and C, low quality (≤30) [<a href="#B36-animals-13-02123" class="html-bibr">36</a>].</p> ">
Abstract
:Simple Summary
Abstract
1. Introduction
2. Materials and Methods
2.1. Antimicrobial Profile of Lemon Tahiti Essential Oil
2.2. Coating Manufacturing
2.3. Antimicrobial Profile of the Coatings
2.4. Eggs, Coating Application, and Egg Storage Conditions
2.5. Assessment of the Internal Quality of Eggs
2.6. Microbial Count of Shell and Egg Contents
2.7. Sensory Analysis of Eggs
2.8. Statistical Analysis
3. Results and Discussion
3.1. Antimicrobial Profile of Tahiti Lemon Essential Oil and Coatings
3.2. Egg Storage Conditions
3.3. Assessment of the Internal Quality of Eggs
3.3.1. Egg Weight Loss (EWL)
3.3.2. Haugh Unit (HU)
3.3.3. Yolk Index (YI)
3.3.4. Albumen and Yolk pH
3.4. Microbial Count of Shell and Egg Contents
3.5. Sensory Analysis of Eggs
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Parameters | Evaluation |
---|---|
EWL | The initial egg weight (IEW) and the final egg weight (FEW) were measured to calculate the EWL, which is EWL = (IEW − FEW)/IEW × 100. |
HU | Albumen height (H) and egg weight (W) were measured to calculate the HU, where HU = 100 log (H + 7.57 – 1.7 W0.37) [24]. |
YI | The height (h) and diameter (d) of the yolk were measured to calculate the YI, where YI = h/d [25]. |
Albumen and yolk pH | Albumen and yolk pH were measured individually using a calibrated digital pH meter (206–pH2, Testo, Lenzkirch, Baden-Württemberg, Germany) after the previous analyses. |
Treatment | EWL (%) | HU | YI | Albumen pH | Yolk pH |
---|---|---|---|---|---|
Uncoated eggs | 7.18 ± 2.99 a | 79.65 ± 7.89 b | 0.20 ± 0.04 c | 9.05 ± 0.98 a | 6.78 ± 1.22 a |
GBF | 6.98 ± 2.55 a | 81.68 ± 6.09 b | 0.23 ± 0.05 b | 9.04 ± 1.07 a | 6.73 ± 1.18 a |
GBF/TAH | 5.87 ± 2.17 b | 84.93 ± 3.79 a | 0.31 ± 0.04 a | 8.83 ± 1.06 b | 6.53 ± 1.20 b |
p value | 0.0072 | <0.0001 | <0.0001 | 0.0004 | 0.0107 |
Treatment | Total Aerobic Mesophilic Bacteria Count (log10 CFU/mL) | ||
---|---|---|---|
Day 0 (Eggshell) | Day 21 (Eggshell) | Day 21 (Content) | |
Uncoated eggs | 1.87 ± 0.54 A,ab | 1.95 ± 0.07 A,a | 1.90 ± 0.09 a |
GBF | 1.93 ± 0.16 A,a | 1.67 ± 0.23 A,a | 1.52 ± 0.22 a |
GBF/TAH | 0.95 ± 0.57 A,b | 0.43 ± 0.23 A,b | 0.86 ± 0.16 b |
p value | <0.0001 | 0.0007 |
Sensory Characteristics | Treatment | |||
---|---|---|---|---|
Uncoated Eggs | GBF | GBF/TAH | p Value | |
Color | 7.50 ± 1.65 a | 7.10 ± 1.66 a | 7.40 ± 1.65 a | 0.8542 |
Aroma | 7.40 ± 2.10 a | 7.00 ± 2.26 a | 7.60 ± 1.51 a | 0.7948 |
Odor | 8.50 ± 0.97 a | 8.50 ± 0.53 a | 8.30 ± 1.06 a | 0.8440 |
Texture | 7.80 ± 1.55 a | 7.80 ± 0.63 a | 8.00 ± 1.15 a | 0.9081 |
Taste | 7.50 ± 1.18 a | 7.10 ± 1.52 a | 7.30 ± 1.70 a | 0.8350 |
General acceptability | 7.50 ± 2.12 a | 7.20 ± 1.40 a | 7.40 ± 1.17 a | 0.9148 |
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Oliveira, G.d.S.; McManus, C.; Salgado, C.B.; Pires, P.G.d.S.; de Figueiredo Sousa, H.A.; da Silva, E.R.; dos Santos, V.M. Antimicrobial Coating Based on Tahiti Lemon Essential Oil and Green Banana Flour to Preserve the Internal Quality of Quail Eggs. Animals 2023, 13, 2123. https://doi.org/10.3390/ani13132123
Oliveira GdS, McManus C, Salgado CB, Pires PGdS, de Figueiredo Sousa HA, da Silva ER, dos Santos VM. Antimicrobial Coating Based on Tahiti Lemon Essential Oil and Green Banana Flour to Preserve the Internal Quality of Quail Eggs. Animals. 2023; 13(13):2123. https://doi.org/10.3390/ani13132123
Chicago/Turabian StyleOliveira, Gabriel da Silva, Concepta McManus, Cristiane Batista Salgado, Paula Gabriela da Silva Pires, Heloisa Alves de Figueiredo Sousa, Edilsa Rosa da Silva, and Vinícius Machado dos Santos. 2023. "Antimicrobial Coating Based on Tahiti Lemon Essential Oil and Green Banana Flour to Preserve the Internal Quality of Quail Eggs" Animals 13, no. 13: 2123. https://doi.org/10.3390/ani13132123