Egg coatings: trends and future opportunities for new coatings development
Paula Gabriela da Silva Pires, Caroline Bavaresco, Meire Luiza Wirth, Priscila de Oliveira Moraes
Abstract
SUMMARYEggs are consumed globally due to their nutritional profile and their low economic value. Eggs are perishable products and decline in quality over storage time. With the increased consumption of eggs and a large number of residues from the agroindustry, there is an opportunity to use these bioproducts to form coatings that increase the shelf life of eggs. In this review, important elements were discussed with the objective to indicate gaps and opportunities for the development of coatings that should be researched by both academia and the poultry industry. The review points to common coatings used on eggs, trends, challenges, and future opportunities with special emphasis on new materials from agroindustrial residues. For practical application on eggs, microbiological and sensory analyses are necessary to assess the coating acceptability and safety. Finally, this review discusses trends and materials that can be used in the development of new egg coatings.