FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (11): 213-219.doi: 10.7506/spkx1002-6630-20180315-188

• Packaging & Storage • Previous Articles     Next Articles

Preparation and Application of Composite Antibacterial Pullulan Coating in the Preservation of Eggs

ZHANG Yuanchao, GUO Shengnan, ZHANG Bingqian, MA Meihu, CAI Zhaoxia, HUANG Xi, FU Xing*   

  1. National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
  • Online:2019-06-15 Published:2019-06-28

Abstract: To extend the shelf life of eggs, an edible composite coating with antibacterial activity was made from pullulan with added glycerin, gum arabic, lysozyme and chitinase by ultrasonic treatment. The effects of film-forming agent composition and concentration, drying time, drying temperature and ultrasonic time on film performance were evaluated in terms of water vapor transmission coefficient and peroxide value. The results showed the film formed from a 3:1:2 mixture of pullulan, glycerol and gum arabic at a concentration of 3.0–3.3 g/100 mL with a 1:3 mixture of lysozyme and chitinase added at 0.75 g/100 mL subjected to ultrasonic treatment for 15 min at 150 W and drying at 60 ℃ for 90 min exhibited the best performance. The coating could effectively inhibit the growth of Escherichia coli, Staphylococcus aureus, Salmonella sp., Mucor sp. and Aspergillus sp.. After 28 d of storage at 25 ℃, the mass loss rate of eggs treated with the coating was 6.16%, the egg yolk index was 0.31, the Haugh unit decreased to 67.18 and the pH of egg white increased from 7.61 to 8.47; the quality of eggs in the experimental group remained at Level A. In summary, the composite pullulan coating can effectively inhibit the growth of spoilage bacteria and fungi and therefore have a good preservative effect.

Key words: pullulan, coating, preservation, lysozyme, chitinase, egg

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