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- 2021-11-25 (2)
- 2020-03-31 (1)
Quality and microbiological protection of table eggs by ultrasonic application of acidic electrolyzed water and chitosan
Calidad y protección microbiológica de huevos de mesa por aplicación ultrasónica de agua electrolizada ácida y quitosano
DOI:
https://doi.org/10.15446/acag.v69n2.77436Palabras clave:
Antimicrobial, Biopolymer, Fogging, Sanitizer (en)Nebulización, Desinfectante, Antimicrobiano, Biopolímero (es)
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Ultrasonic nebulization was used as a novel method of chitosan (CH) and acidic electrolyzed water (AEW) application on table eggs; effects on preservation, quality and antimicrobial properties were investigated. The effect of the application of CH and AEW alone or in combination on eggs quality was evaluated in terms of weight loss, shell thickness, yolk colour, Haugh units and shell strength. Additionally, the application of CH and AEW as an antimicrobial agent was investigated in order to evaluate their efficacy against Salmonella enteritidis and Escherichia coli (ATCC 25922). A negative effect was observed by the sole application of AEW on eggshell thickness and strength. Conversely, the combination of AEW and CH improve eggshell strength, as well as avoid water losses. The use of CH alone stable Yolk colour values and Haugh units compared to control eggs during the storage time. The combination of AEW and CH reduced the antimicrobial activity. However, the sole application of CH or EAW was effective depending on the type of inoculation and the strain evaluated.
La nebulización ultrasónica es un método novedoso para aplicar quitosano (CH) y agua electrolizada ácida (AEW) a huevos de mesa con el fin preservar la calidad y las propiedades antimicrobianas. En este trabajo se evalúo el efecto de la aplicación de CH y AEW) solos o en combinación, sobre la calidad de huevos considerando la pérdida de peso, el grosor y resistencia de la cascara, el color de yema, y las unidades Haugh, y sus propiedades cuando se utilizan como agentes antimicrobianos, especialmente contra Salmonella enteritidis y Escherichia coli (ATCC 25922). Los resultados mostraron un efecto negativo por la aplicación única de AEW sobre el grosor y la resistencia de la cascara; en contraste, la combinación de AEW y CH mejoró la resistencia y evitó la pérdida de agua. La aplicación de solo CH estabilizó el color de yema y las unidades Haugh, en comparación con los huevos control durante el tiempo de almacenamiento. La aplicación combinada de AEW y CH redujo la actividad antimicrobiana. No obstante, cuando se aplicó solo uno de ellos, su efectividad estuvo en función del tipo de inoculación y de la bacteria evaluada.
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1. Gina Parra A, Claudia Clavijo, Alejandro Castillo, Rodrigo Ortega-Toro. (2024). Polymeric Coatings with Electrolyzed Acidic Water: A Novel Approach to Extending Egg Shelf Life and Quality. Polymers, 17(1), p.84. https://doi.org/10.3390/polym17010084.
2. Georgina S. Cortés-Ramírez, J. I. Velasco, Miguel Ángel Plascencia, Ángel E. Absalón, Diana V. Cortés-Espinosa. (2024). Development of Edible Coatings Based on Different Biopolymers to Enhance the Internal Shelf-Life Quality of Table Eggs. Coatings, 14(12), p.1525. https://doi.org/10.3390/coatings14121525.
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