The role of polyols as plasticisers to extend egg life

SUMMARYIn eggs, the albumen and yolk undergo physicochemical changes during storage, which will decrease egg quality. Several factors can contribute to the loss of egg quality (such as temperature, humidity, duration of storage, thin eggshell, age of the flock). Coatings are a tool that can help mai...

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Bibliographic Details
Published in:World's poultry science journal 2024-07, Vol.80 (3), p.937-946
Main Authors: Gabriela da Silva Pires, Paula, Dirceu Pazdiora, Raul, Leuven, Aline Fernanda, da Silva Oliveira, Gabriel, McManus, Concepta, dos Santos, Vinícius Machado
Format: Article
Language:English
Subjects:
Albumen
Coatings
Egg shells
Eggs
Lipids
Plasticizers
Polyols
Polysaccharides
Saccharides
Shelf life
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Summary:SUMMARYIn eggs, the albumen and yolk undergo physicochemical changes during storage, which will decrease egg quality. Several factors can contribute to the loss of egg quality (such as temperature, humidity, duration of storage, thin eggshell, age of the flock). Coatings are a tool that can help maintain egg quality during long storage periods. The standard composition of egg coatings includes polysaccharides, lipids, proteins and polyols that can be used as plasticising substances and incorporated to induce flexibility in films. Glycerol is the most commonly used plasticiser in egg coatings due to its abundance and relatively low cost. However, other substances have demonstrated better results when added to coatings to extend the shelf life of eggs. Few studies have investigated the relationship between polyol plasticisers and the different bases for preparing coatings. Furthermore, little discussion exists about which levels should be incorporated into the egg-coating solution. The real impact of using polyols in egg coatings still has some gaps. This review gives an overview of the current use of polyols and trends in developing new egg coatings.
ISSN:0043-9339
1743-4777
DOI:10.1080/00439339.2024.2342470