Efficacy of Chitosan-Cloisites-Nanocomposite as Sustainable Coatings on Storage Stability of Fresh Eggs

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dc.authoridATAKAN, Orhan/0000-0002-8155-5053
dc.authoridYuceer, Muhammed/0000-0001-6709-1347
dc.authoridCANER, Cengiz/0000-0002-8293-7301
dc.contributor.authorAtakan, Orhan
dc.contributor.authorCaner, Cengiz
dc.contributor.authorYuceer, Muhammed
dc.date.accessioned2025-05-29T02:57:40Z
dc.date.available2025-05-29T02:57:40Z
dc.date.issued2025
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractFresh eggs can quickly lose their high quality if the necessary care is not taken during storage. Biocoating the fresh eggs may be a valuable option. The current study focused on developing sustainable chitosan biocoatings by adding different Cloisite clays (Cloisite 15A, 20A, and 30B) into chitosan biocoatings to seek enhancement effects on the fresh eggshell storability. The variables measured were weight loss (WL), Haugh unit (HU), yolk index, pH measurements, soluble solids, relative whipping capacity and foam stability, color analysis, lipid oxidation, viscosity, and eggshell breaking strength. The coatings increased the eggshell's storability by sealing its pores, which decreased breakage and minimized mass transfer. As a result, the lower WL occurred in the Cloisite-coated groups. The WL, which was 6.63% in the control group, was 3.63% in the group coated with chitosan-Cloisite15A combination at week 4. The HU of samples with chitosan-Cloisite15A and chitosan-Cloisite20A (60.14) had the highest HU, significantly. Chitosan-Cloisite 30B (58.78), pure chitosan (53.85), while the control (45.60) was the lowest HU. The TBARS values were measured as follows: control 1.01; chitosan 0.61, chitosan-Cloisite15A 0.39, chitosan-Cloisite20A 0.42, and chitosan-Cloisite30B 0.47 mg of malondialdehyde/kg. Cloisite15A were found to be the most effective for improving storage stability and Cloisite30 B for enhancing breaking strength. Biocoatings with Cloisite (15A, 20B, and 30B) could enhance qualities for at least 2 weeks longer.
dc.identifier.doi10.1111/jfpe.70014
dc.identifier.issn0145-8876
dc.identifier.issn1745-4530
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85215626078
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1111/jfpe.70014
dc.identifier.urihttps://hdl.handle.net/20.500.12428/30134
dc.identifier.volume48
dc.identifier.wosWOS:001398962400001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Process Engineering
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250529
dc.subjectegg characteristics
dc.subjectegg preservation
dc.subjectegg quality attributes
dc.subjectshelf life
dc.subjectstorage time
dc.subjectsustainability
dc.titleEfficacy of Chitosan-Cloisites-Nanocomposite as Sustainable Coatings on Storage Stability of Fresh Eggs
dc.typeArticle

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