Effect of slightly acidic hypochlorous water incorporation on the physical, mechanical, and antibacterial properties of chitosan film for chicken egg preservation

Abstract

Eggs, a rich source of protein, vitamins, and minerals, rapidly decline in nutritional quality post-laying due to physicochemical changes, exacerbated by poor storage. Chitosan, a biodegradable antibacterial polysaccharide, has the ability to enhance the preservation of egg when it combined with Slightly acidic hypochlorous water (SAHW). This study investigates the potential of chitosan-SAHW composite films for preserving egg quality by systematically evaluating the films’ properties across different SAHW concentrations. Results showed increased film density and decreased moisture content with SAHW addition. Optimal mechanical properties were observed at 20 mg/L SAHW, while 40 mg/L SAHW films were most effective against microbes. Eggs coated with these films, especially at 20 mg/L and 30 mg/L SAHW, maintained quality significantly better over 49 days, reducing weight loss, preserving the Haugh unit, and stabilizing pH. These findings suggest chitosan-SAHW films effectively extend egg shelf life, warranting further research for broader applications.

Keywords

• Slightly acidic hypochlorous water
• chitosan
• edible biofilm
• chicken egg preservation
• antibacterial