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Author: search.filters.author.Klompanya, AmponSubject: search.filters.subject.Ambient storage

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    Item type:Publication,
    Enhancing the shelf-life of washed eggs using a gelatin-based coating enriched with pomegranate peel extract under tropical storage conditions
    (2026-06-01)
    Thiangtae, Siwimol
    ;
    Srikijkasemwat, Kanokrat
    ;
    Kaewhom, Paitoon
    ;
    Kongrith, Chunya
    ;
    Polyorach, Sineenart
    Egg washing effectively improves food safety but accelerates quality deterioration by removing the natural cuticle, especially during ambient storage. This study investigated the efficacy of a gelatin-based edible coating incorporated with pomegranate peel extract (PPE) in preserving the internal quality of washed chicken eggs stored at room temperature (25–30°C). Eggs were assigned to four treatments: uncoated control (UC), gelatin-only (GEL), and gelatin containing 1.0% (GEL-PPE1.0) or 1.5% PPE (GEL-PPE1.5), and evaluated over 28 days. The results showed that GEL-PPE1.5 significantly outperformed other groups in preserving internal quality (P ' 0.05). By Day 28, the GEL-PPE1.5 group maintained a Haugh unit (HU) of 55.59 ± 9.42, whereas the UC group dropped to 33.73 ± 17.29 (P ' 0.001). Similarly, the yolk index (YI) of the GEL-PPE1.5 group was 0.21 ± 0.02, compared to 0.11 ± 0.03 in UC eggs. The PPE coatings also moderate pH shifts; the albumen pH of the GEL-PPE1.5 group remained at 9.16 ± 0.20, significantly lower than the 9.61 ± 0.14 in the UC group (P ' 0.05). No microbial growth was detected in any treatment (' 10 CFU/g). The preservation efficacy arises from synergistic mechanisms: the gelatin matrix acts as a physical barrier to gas exchange, while the ellagic acid-rich PPE enhances biochemical stability by mitigating oxidative degradation. These findings demonstrate that PPE-fortified gelatin coatings provide a practical and bioactive strategy for maintaining egg freshness, offering a clear magnitude of protection for washed eggs in supply chains where refrigeration is limited.