There has been a growing interest in the use of natural materials as a delivery mechanism for antimicrobials
and coatings in foods. The aim of the present study was to evaluate the effectiveness of pullulan coatings to improve
internal quality and shelf-life of fresh eggs during 10 wk of storage at 25 and 4 °C. Three treatments of eggs were evaluated
as follows; non-coated (control; C), coated with pullulan (P), and coated with pullulan containing nisin (N). The effects
of the pullulan coatings on microbiological qualities, physical properties, and freshness parameters were investigated and
compared with non-coated eggs. For non-coated eggs, as storage time increased, yolk index, albumen index, and Haugh
unit value decreased and weight loss increased. However, pullulan coatings (P or N) minimized weight loss ( |
