Enhancing Egg Shelf Life and Safety: A Comparative Study of Chitosan and Arabic Gum Coatings under Ambient and Refrigerated Storage

Ghanayem, Hanan; Elbanna, Amal; Maher, Mohammed Ahmed; Elsaid, Gamilat A.; Elkhawaga, Eman Elsayed; Nassar, Arwa; Mohammed, Fadel Abdel-fattah; Abd-Elhafeez, Maha, S.

doi:10.21608/ejvs.2025.398387.2928

Enhancing Egg Shelf Life and Safety: A Comparative Study of Chitosan and Arabic Gum Coatings under Ambient and Refrigerated Storage

Document Type : Original Article

Authors

¹ Food Hygiene Department, Animal Health Research Institute, Tanta Branch, ARC, Egypt

² researcher in animal health institue

³ References Laboratory for Veterinary Quality Control on Poultry Production, Animal Health Research Institute, ARC, Doki-Giza, Egypt.

⁴ Department of food Hygiene , Animal Health Research Institute (AHRI) Mansoura Branch , Agriculture Research Center (ARC), Egypt

⁵ Animal Health Research Institute, department of Food Hygiene, Mansoura Branch

⁶ AHRI, ARC, Egypt

⁷ Food hygiene Department, Animal Health Research Institute (AHRI) Sohag Branch , Agriculture Research Center (ARC), Egypt.

⁸ Chemistry, Toxicology and Feed Deficiency Department, Animal Health Research Institute (AHRI), Agriculture Research Center (ARC), Giza 12619, Egypt.

10.21608/ejvs.2025.398387.2928

Abstract

Fresh hen eggs are highly nutritious but can spoil quickly due to the porous and fragile nature of their shells. This study evaluated the impact of edible coatings and storage temperature on the quality and microbial stability of table eggs over five weeks. Eggs were coated with chitosan or Arabic gum, dried, and stored either at room temperature, RT (25 ± 1 °C), or under refrigeration (4 ± 1 °C). Weekly assessments included microbiological counts, weight loss, yolk index, Haugh unit, and biogenic amines. Results indicated that uncoated eggs stored at room temperature exhibited the highest microbial loads, weight loss, and spoilage indicators. Chitosan coatings significantly inhibited bacterial growth and biogenic amine formation more effectively than Arabic gum. Refrigerated, chitosan-coated eggs displayed superior preservation, with the lowest total and thermoduric bacterial counts (3.79 and 2.69 log₁₀ cfu/g, respectively), minimal weight loss (1.40 ± 0.4%), and retained yolk and albumen quality. Biogenic amines, including tyramine, putrescine, and cadaverine, were lowest in this group, supporting the effectiveness of combined chitosan coating and cold storage in maintaining egg freshness and safety.

Keywords