Key Findings
The TiO2@SiO2/chitosan coating significantly improves the preservation of eggs stored at 25 ± 1 °C for 49 days. Eggs treated with the water-based formulation (H2O-CS/TiO2@SiO2) experienced a weight loss of approximately 8.2%, whereas untreated control eggs lost approximately 10.8%. Furthermore, the coating reduced microbial contamination; at day 49, the H2O-CS/TiO2@SiO2 group recorded a total viable count of 157.6 ± 17.3 CFU per egg on the shell and 241.1 ± 25.6 CFU per egg in the yolk.
Technical Details
The coating utilizes TiO2@SiO2 particles as inorganic structural modifiers to create a rough surface texture, achieving superhydrophobicity without fluorine-containing additives. Water-repellent performance was validated on coated glass using static water contact angles:
- Pure chitosan coating: 82.2°
- Ethanol-based formulation (EtOH-CS/TiO2@SiO2): 163.8°
- Water-based formulation (H2O-CS/TiO2@SiO2): 171.5°
Regarding internal quality, coated eggs maintained a Haugh unit of approximately 50.8 at day 49 and showed delayed changes in yolk index and albumen pH. Analysis of the edible portion showed a total Ti content of 0.94 ± 0.07 mg/kg for coated eggs, compared to 0.83 ± 0.08 mg/kg in the control group.
Background & Context
Eggs typically lose moisture, quality, and microbial safety rapidly when stored at room temperature. This research, published as an open-access article in Discover Food by Feng, Wang, Liang, and Chen (2026), sought to develop a sustainable, fluorine-free alternative to traditional coatings to slow this decline.
Significance & Outlook
The study concludes that the water-based TiO2@SiO2/chitosan coating effectively maintains internal egg quality and reduces microbial risks during a 49-day room-temperature storage period. While the findings are limited to the specific conditions and duration tested, the results demonstrate a viable path for improving food security and reducing refrigeration dependency for egg storage.
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