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Volume 11
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10.3390/pr11061612
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Article

Preserving the Internal Quality of Quail Eggs Using a Corn Starch-Based Coating Combined with Basil Essential Oil

by
Maria Viviane de Araújo
1,†,
Gabriel da Silva Oliveira
2,†,
Concepta McManus
2,
Igor Rafael Ribeiro Vale
1,
Cristiane Batista Salgado
3,
Paula Gabriela da Silva Pires
4,
Tatiana Amabile de Campos
5,
Laura Fernandes Gonçalves
5,
Ana Paula Cardoso Almeida
5,
Gustavo dos Santos Martins
6,
Ivana Correa Ramos Leal
6 and
Vinícius Machado dos Santos
1,*
1
Laboratory of Poultry Science, Federal Institute of Brasília—Campus Planaltina, Brasília 73380-900, Brazil
2
Faculty of Agronomy and Veterinary Medicine, University of Brasília, Brasília 70910-900, Brazil
3
Laboratory of Geosciences and Human Sciences, Federal Institute of Brasília—Campus Brasília, Brasília 70830-450, Brazil
4
Advanced Poultry Gut Science, Florianópolis, Brazil
5
Laboratory of Molecular Analysis of Pathogens, Department of Cell Biology, Institute of Biological Sciences, University of Brasília, Brasília 70910-900, Brazil
6
Laboratory of Natural Products and Biological Assays, Pharmacy Faculty, Health Sciences Center, Federal University of Rio de Janeiro, Rio de Janeiro 21941-902, Brazil
*
Author to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Processes 2023, 11(6), 1612; https://doi.org/10.3390/pr11061612
Submission received: 3 May 2023 / Revised: 19 May 2023 / Accepted: 23 May 2023 / Published: 25 May 2023
(This article belongs to the Special Issue Food Processing and Food Analysis: Principles, Techniques, and Applications)
Versions Notes

Abstract

The objective of the study is to evaluate a new proposal for a coating based on corn starch (CS) enriched with basil essential oil (BEO) to overcome the rapid deterioration of quail eggs under nonrefrigerated conditions. One hundred and seventy-one quail eggs were divided into treatments of uncoated eggs (control), eggs coated with CS, and eggs coated with CS/BEO, and analyzed over four weeks at room temperature. The CS/BEO coating reduced the growth of total aerobic mesophilic bacteria, Enterobacteriaceae, molds, and yeasts on the surface of eggshells to <2 log10 CFU/mL compared to the control treatment at week four storage. The average Haugh unit (HU) of the four weeks of storage of the CS/BEO treatment was notably higher compared to the control. There was no significant difference between the sensory parameter scores of coated eggs and control treatment. Based on the findings, the CS/BEO coating can be used to mitigate the contamination of quail eggs and preserve their internal quality when stored in an environment without temperature and humidity control.
Keywords: consumer acceptability; food safety; microbiological quality consumer acceptability; food safety; microbiological quality

Share and Cite

MDPI and ACS Style

de Araújo, M.V.; Oliveira, G.d.S.; McManus, C.; Vale, I.R.R.; Salgado, C.B.; Pires, P.G.d.S.; de Campos, T.A.; Gonçalves, L.F.; Almeida, A.P.C.; Martins, G.d.S.; et al. Preserving the Internal Quality of Quail Eggs Using a Corn Starch-Based Coating Combined with Basil Essential Oil. Processes 2023, 11, 1612. https://doi.org/10.3390/pr11061612

AMA Style

de Araújo MV, Oliveira GdS, McManus C, Vale IRR, Salgado CB, Pires PGdS, de Campos TA, Gonçalves LF, Almeida APC, Martins GdS, et al. Preserving the Internal Quality of Quail Eggs Using a Corn Starch-Based Coating Combined with Basil Essential Oil. Processes. 2023; 11(6):1612. https://doi.org/10.3390/pr11061612

Chicago/Turabian Style

de Araújo, Maria Viviane, Gabriel da Silva Oliveira, Concepta McManus, Igor Rafael Ribeiro Vale, Cristiane Batista Salgado, Paula Gabriela da Silva Pires, Tatiana Amabile de Campos, Laura Fernandes Gonçalves, Ana Paula Cardoso Almeida, Gustavo dos Santos Martins, and et al. 2023. "Preserving the Internal Quality of Quail Eggs Using a Corn Starch-Based Coating Combined with Basil Essential Oil" Processes 11, no. 6: 1612. https://doi.org/10.3390/pr11061612

APA Style

de Araújo, M. V., Oliveira, G. d. S., McManus, C., Vale, I. R. R., Salgado, C. B., Pires, P. G. d. S., de Campos, T. A., Gonçalves, L. F., Almeida, A. P. C., Martins, G. d. S., Leal, I. C. R., & dos Santos, V. M. (2023). Preserving the Internal Quality of Quail Eggs Using a Corn Starch-Based Coating Combined with Basil Essential Oil. Processes, 11(6), 1612. https://doi.org/10.3390/pr11061612

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