Incorporation of green-synthetized ZnONPs in chitosan coating on the internal quality of chicken eggs

Abstract

Chicken eggs as one of nutritious food have limiting shelf life. Incorporating ZnONP derived from green synthesis methods using plant extract in composite coating with chitosan might help extending the chicken eggs shelf life. The research involved the synthesis of ZnO nanoparticles via ethanolic Menta piperita extract, incorporation in chitosan then followed by coating application on chicken eggs. The coated eggs were stored for 6 weeks. The coating treatments include chitosan 1%; chitosan + ZnONP 0.05%; chitosan + ZnONP 0.1% and control. Parameter observed involved weight loss; Haugh Unit, egg yolk index, pH, air sac diameter and microbial test. The results indicated that The ZnONP derived from ethanolic Menta piperita extract, which contained 96.69 ± 0.06 mg EAG/g phenol, yielded relatively homogenous nanoparticles ranging from 50.38 to 99.87 nm. The integration of ZnO nanoparticles into the chitosan matrix as a coating material can reduce egg spoilage, thereby extending their shelf life. Egg coated over six weeks storage showed that the chitosan-based coating reduced the weight loss, enhanced the Haugh units value, and egg yolk index and maintain pH compared to control. Incorporation of ZnONP in chitosan did not enhance coating performance significantly compared to chitosan itshelf.