Impact of whey protein isolate/sodium montmorillonite/sodium metabisulfite coating on the shelf life of fresh eggs during storage

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorSoares, Rodrigo de Araújo-
Autor(es): dc.creatorBorges, Soraia Vilela-
Autor(es): dc.creatorDias, Marali Vilela-
Autor(es): dc.creatorPiccoli, Roberta Hilsdorf-
Autor(es): dc.creatorFassani, Edison José-
Autor(es): dc.creatorSilva, Elisabeth Mary Cunha da-
Data de aceite: dc.date.accessioned2026-02-09T11:40:49Z-
Data de disponibilização: dc.date.available2026-02-09T11:40:49Z-
Data de envio: dc.date.issued2021-08-31-
Data de envio: dc.date.issued2021-08-31-
Data de envio: dc.date.issued2021-03-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/48001-
Fonte completa do material: dc.identifierhttps://doi.org/10.1016/j.lwt.2020.110611-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1145045-
Descrição: dc.descriptionThe effect of protein-based coating made with whey protein isolate (WPI), sodium montmorillonite nanoparticles (MMT-Na), and sodium metabisulfite (SMB) on the internal quality (weight loss, Haugh unit, yolk index, albumen pH, yolk pH, foam stability, and overrun) of eggs was evaluated for 8 weeks of storage at 25 ± 3 °C and 70 ± 5% RH. The coating was applied by immersion of eggs, followed by drying at room temperature. Uncoated eggs were used as a control. The coated eggs maintained grade A for up to 5 weeks, while the grade of the control eggs lasted about a week. Significant lower weight loss was observed for the coated eggs after 8 weeks of storage when compared to the control, with values of 11.65% and 14.50%, respectively. The protein-based coating improved foam stability (>75%) when compared to the control (43.45%) due to the small changes in pH of the albumen, after 5 weeks of storage. The control eggs lasted only 5 weeks under the storage conditions of this study, thus the internal quality was not determined after this period, while the coated eggs maintained integrity for up to 8 weeks.-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceLWT-
Palavras-chave: dc.subjectBiopolymers-
Palavras-chave: dc.subjectEgg quality-
Palavras-chave: dc.subjectEggs - Storage-
Palavras-chave: dc.subjectFoam properties-
Palavras-chave: dc.subjectBiopolímeros-
Palavras-chave: dc.subjectQualidade dos ovos-
Palavras-chave: dc.subjectOvos - Armazenamento-
Palavras-chave: dc.subjectPropriedades da espuma-
Título: dc.titleImpact of whey protein isolate/sodium montmorillonite/sodium metabisulfite coating on the shelf life of fresh eggs during storage-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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