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dc.creatorSoares, Rodrigo de Araújo-
dc.creatorBorges, Soraia Vilela-
dc.creatorDias, Marali Vilela-
dc.creatorPiccoli, Roberta Hilsdorf-
dc.creatorFassani, Edison José-
dc.creatorSilva, Elisabeth Mary Cunha da-
dc.identifier.citationSOARES, R. de A. et al. Impact of whey protein isolate/sodium montmorillonite/sodium metabisulfite coating on the shelf life of fresh eggs during storage. LWT, [S. l.], v. 139, 110611, Mar. 2021. DOI: 10.1016/j.lwt.2020.110611.pt_BR
dc.description.abstractThe effect of protein-based coating made with whey protein isolate (WPI), sodium montmorillonite nanoparticles (MMT-Na), and sodium metabisulfite (SMB) on the internal quality (weight loss, Haugh unit, yolk index, albumen pH, yolk pH, foam stability, and overrun) of eggs was evaluated for 8 weeks of storage at 25 ± 3 °C and 70 ± 5% RH. The coating was applied by immersion of eggs, followed by drying at room temperature. Uncoated eggs were used as a control. The coated eggs maintained grade A for up to 5 weeks, while the grade of the control eggs lasted about a week. Significant lower weight loss was observed for the coated eggs after 8 weeks of storage when compared to the control, with values of 11.65% and 14.50%, respectively. The protein-based coating improved foam stability (>75%) when compared to the control (43.45%) due to the small changes in pH of the albumen, after 5 weeks of storage. The control eggs lasted only 5 weeks under the storage conditions of this study, thus the internal quality was not determined after this period, while the coated eggs maintained integrity for up to 8 weeks.pt_BR
dc.subjectEgg qualitypt_BR
dc.subjectEggs - Storagept_BR
dc.subjectFoam propertiespt_BR
dc.subjectQualidade dos ovospt_BR
dc.subjectOvos - Armazenamentopt_BR
dc.subjectPropriedades da espumapt_BR
dc.titleImpact of whey protein isolate/sodium montmorillonite/sodium metabisulfite coating on the shelf life of fresh eggs during storagept_BR
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