The effect of chia seed mucilage shell coating in combination with turmeric essential oil on egg shelf life and quality properties.

Eggs are a staple food for many people around the world due to their nutritional composition. They are, however, highly perishable quickly losing their quality in the absence of proper storage methods. Therefore, the purpose of this study is to increase the shelf life of eggs by using the coating. In this study, different concentrations of chia seed mucilage (0.3, 0.6 and 0.9%) and optimum concentration of turmeric essential oil and were used as egg coating and the quality characteristics of eggs were evaluated during 5 weeks of storage. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) revealed that 75 µg/l of turmeric essential oil was chosen as the optimal dilution to be included in the egg coating composition (treatments 5, 6 and 7). The results showed that the treatments containing optimum extract of turmeric and 0.6 and 0.7% chia seed have the best quality regarding weight loss, pH of egg white, Haugh index and color of the treatments. As a result of this coating composition, the shelf life of the egg can be successfully increased without affecting the quality characteristics of the egg. [ABSTRACT FROM AUTHOR]