ArticleJournal of food science and technology2015
Application of chitosan for improvement of quality and shelf life of table eggs under tropical room conditions.
Article in Journal of food science and technology, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
9 citing papers in PubMed, 59 citations in OpenAlex.
- Enhancing the Shelf Life and Microbial Safety of Refrigerated Eggs Using Edible Coatings of Aloe Vera Gel Combined With Fennel and Lime Peel Essential Oils.Food science & nutrition · 2026Article
- Review
- Development of nutrient-rich complementary foods using locally sourced ingredients for low-income households in Eastern Ethiopia.Frontiers in nutrition · 2025Article
- Egg shelf life can be extended using varied proportions of polyvinyl alcohol/chitosan composite coatings.Food science & nutrition · 2023Article
- Effect of rosemary (Heliyon · 2023Article
- Effects of Linseed Meal and Carotenoids from Different Sources on Egg Characteristics, Yolk Fatty Acid and Carotenoid Profile and Lipid Peroxidation.Foods (Basel, Switzerland) · 2021Article
- Preservation of duck eggs through glycerol monolaurate nanoemulsion coating.Current research in food science · 2021Article
- Conservation of the internal quality of eggs using a biodegradable coating.Poultry science · 2020Article
- Distilled pyroligneous liquor obtained from Eucalyptus grandis and chitosan: physicochemical properties of the solution and films.Environmental science and pollution research international · 2019Article
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The current investigation was conducted to study the effectiveness of chitosan coating in preserving the internal quality of table eggs stored under tropical room conditions of 32 ± 1 °C and 60-70 % r. h. Internal, physical and microbiological quality of eggs coated with chitosan was evaluated during 5-week storage at different temperature (22 ± 1 and 32 ± 1 °C). Chitin was extracted from shrimp processing raw byproducts and deacetylated to high quality chitosan. The prepared chitosan was analyzed for its characteristic properties. The chitosan with a viscosity of 2206 mPa.S was used to prepare the coating solution. The weight loss, Haugh unit, and yolk index values suggested that coating of eggs with shrimp α-chitosan increased the shelf life of eggs by almost 4-week at 22 ± 1 °C and 3-week at 32 ± 1 °C compared with controls (non chitosan coated and acetic acid coated) eggs. Three-time repeated coating was more effective in preserving the internal quality and preventing weight loss than with single-time coating of chitosan on egg. Therefore, three-time coating of eggs with 2206 mPa.S chitosan offer a protective barrier for preserving the internal quality of eggs stored at tropical room conditions and concomitantly prevent contamination with microorganisms.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.