The use of edible coatings to improve the safety and extend the shelf life of eggs

Publication date: 14-11-2025
Extent: 20 pages

Contributions by: Paula Gabriela da Silva Pires, IFC, Brazil

Chapter synopsis:

Eggs are consumed worldwide due to their nutritional profile and because they are the most affordable animal protein. Eggs are perishable and begin to lose quality immediately after the moment of laying. Storage conditions are particularly important, and the time and temperature of the storage location must be considered. Important changes have occurred in the poultry industry through the years, and several investigations were carried out to guarantee the egg quality. The use of edible coatings is a tool used to extend the shelf life of food and the results indicate positive effects of using coatings in maintaining egg quality and safety. Lipids, proteins, and polysaccharides are often used to develop egg coatings. However, it is possible to develop more complex coatings through more elaborate combinations of substances with different properties. This chapter highlights common coatings used in eggs, trends, challenges, and opportunities for the development of new coatings.

DOI: 10.19103/AS.2024.0150.09