Effect of carboxymethyl cellulose-based nanocomposite coating on internal quality and eggshell morphology during storage at ambient temperature

In order to investigate the effect of biodegradable nanocomposite edible coatings carboxymethylcellulose-based on the internal quality and morphology of the table eggshell surface an experimental with 120 eggs in a completely randomized design with 4 treatments and 3 replicates were performed. Treatments included uncoated eggs (control), eggs containing carboxymethylcellulose coating, eggs containing carboxymethylcellulose-oleic acid coating and eggs containing carboxymethylcellulose-oleic acid-nanoclay nanocomposite coating. Coating was done by immersion method and the eggs were stored at ambient temperature (25±1oc) for 5 weeks. Internal quality parameters were evaluated at the end of weeks 1, 3 and 5 and eggshell surface morphology at the beginning and end of the experimental period. The results showed that eggs containing nanocomposite coating at the end of storage period have the lowest percentage of weight loss and the lowest numerical value of thiobarbituric acid index (P <0.05) and the highest numerical value of albumen pH, the highest numerical values of yolk index and haugh units (P <0.05). In addition, the surface of the eggshell containing nanocomposite coating was more integrated and less porous and fractured than the control group. Therefore, the nanocomposite coating of carboxymethylcellulose-oleic acid-nanoclay can be used as a biocompatible packaging for storage eggs at ambient temperature for 5 weeks without adversely affecting the internal quality and eggshell.