ORIGINAL ARTICLE
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Application of barnûf (Pluchea dioscoridis) leaves extract as a natural antioxidant and antimicrobial agent for eggs quality and safety improvement during storage
Essam Mohamed Elsebaie,
Rowida Younis Essa,
Corresponding Author
Essam Mohamed Elsebaie
Faculty of Agriculture, Food Technology Department, Kafrelsheikh University, Kafr el-Sheikh, Egypt
Correspondence
Essam Mohamed Elsebaie, Faculty of Agriculture, Food Technology Department, Kafrelsheikh University, Kafr el-Sheikh, Egypt.
Email: [email protected]
Search for more papers by this authorRowida Younis Essa
Faculty of Agriculture, Food Technology Department, Kafrelsheikh University, Kafr el-Sheikh, Egypt
Search for more papers by this authorEssam Mohamed Elsebaie,
Rowida Younis Essa,
Corresponding Author
Essam Mohamed Elsebaie
Faculty of Agriculture, Food Technology Department, Kafrelsheikh University, Kafr el-Sheikh, Egypt
Correspondence
Essam Mohamed Elsebaie, Faculty of Agriculture, Food Technology Department, Kafrelsheikh University, Kafr el-Sheikh, Egypt.
Email: [email protected]
Search for more papers by this authorRowida Younis Essa
Faculty of Agriculture, Food Technology Department, Kafrelsheikh University, Kafr el-Sheikh, Egypt
Search for more papers by this author[Correction added on November 26, 2021, after first online publication: The value 30 ± 2°C in figure 2, figure 3, Table 6 and Table 7 has been updated to 25 ± 2°C. ]
Abstract
In this research, the antimicrobial activity of barnûf leaves extract (BLE) was tested against a variety of microbial species, and used for improving the quality and stability of eggs throughout storage. BLE was effective as an antimicrobial agent against Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Salmonella typhimurium and Candida albicans. Captured micrographs of P. aeruginosa, S. aureus and C. albicans cells treated with BLE demonstrated significant modifications in cell morphology; after 24 hr of treatment cells were completely lysed and disrupted. The results shows that eggs coated with CMC-6% BLE coating (T5) had significantly higher albumen weight, Haugh Unit, Yolk Index, total phenolic content, total flavonoids content and lower Weight loss, TBARS and total microbial count than those for the other species (p < .05). It is suggested that CMC-BLE coating may be applied before storage to ensure good quality egg protection especially in tropics and most developed nations around the world.
Practical applications
Fresh eggs are very nutritious, but they can quickly deteriorate due to the lack of carbon dioxide and moisture by pores in the eggshell surface. As a result, using surface coatings and innovative treatment methods to extend shelf life while preserving interior and functional attributes is very successful. The recent research contains ground-breaking information on extending the shelf life of eggs by coating them with CMC incorporated with barnûf leaves extract as an edible coating. This work would aid the egg industry in maintaining the quality of their products as well as extending the shelf life of eggs.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
Open Research
DATA AVAILABILITY STATEMENT
Data available on request due to privacy/ethical restrictions.
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