Effects of Propolis Extract Coating on Shelf Life and Quality Parameters of Eggs Obtained from Free-Range Hens

Abstract

The study was carried out to demonstrate the effects of the use of water-extracted propolis (PE) as a coating material on shelf life, storage temperature, time, and egg quality parameters obtained from free-range laying hens. The idea of coating an egg with a product to preserve its freshness for a longer time has been the subject of research by researchers. For this purpose, there are studies using samples of propolis extracted using different alcohols. In this study, the effects of coating eggs obtained from free-range reared chickens with water extracted PE and keeping them in different storage conditions on the internal and external quality parameters of the eggs were investigated. For this purpose, 80 eggs were collected from 64-week-old Lohmann brown layers. Egg samples were divided into groups of 8 treatments [2 storage times (10 and 20 days) × 2 storage temperatures (4°C and 22°C) × propolis coating on the shell (coated / uncoated)] and arranged to contain 10 eggs per treatment. In the study, it was seen that PE caused positive effects on the shelf life and internal quality characteristics of eggs stored at room and refrigerator temperature, as it covers the pores on the shell. As a result of coating with propolis extract, specific gravity and egg yolk index values increased (P <0.05). In addition, the number of mesophilic bacteria has decreased. Due to these positive effects, propolis can be considered as a natural alternative product that can be used for eggshell coating. It was determined at the end of the research that coating with the water-derived extract of propolis , a by-product of beekeeping activities, might have positive effects on long-term storage.

Keywords

• Coating
• Propolis extract
• Free range
• Egg storage
• Egg quality

Serbest Gezen Tavuklardan Elde Edilen Yumurtaların Propolis Ekstraktı ile Kaplanmasının Raf Ömrü ve Kalite Parametrelerine Etkileri

Abstract

Bu çalışma, suda ekstrakte edilen propolisin (PE) kaplama materyali olarak kullanımının raf ömrü, depolama sıcaklığı, süresi ve serbest dolaşan yumurtacı tavuklardan elde edilen yumurta kalitesi parametreleri üzerindeki etkilerini ortaya koymak amacıyla yapılmıştır. Yumurtanın tazeliğini daha uzun süre koruyabilmek için bir ürünle kaplama düşüncesi, uzun zamandır araştırmacıların inceleme konusu olmuştur. Bu amaçla uygulanabilecek kaplama malzemelerinden birisi olan propolisin, farklı alkoller kullanılarak ekstrakte edilmiş örneklerinin kullanıldığı çalışmalar bulunmaktadır. Bu çalışmada serbest dolaşan tavuklardan elde edilen yumurtaların, suda ekstraksiyon yöntemi ile elde edilmiş PE ile kaplanması ve farklı depolama koşullarında bekletilmesinin, yumurta iç ve dış kalite parametreleri üzerine olan etkileri araştırılmıştır. Bu amaçla 64 haftalık Lohmann kahverengi yumurtacı tavuklardan 80 adet yumurta toplanmıştır. Yumurta örnekleri, 8 muamele [2 saklama süresi (10 ve 20 gün) × 2 saklama sıcaklığı (4°C ve 22°C)× kabuk üzerinde propolis kaplama (kaplamalı/kaplamasız)] grubuna ayrılmış ve her bir muamelede 10 yumurta olacak şekilde düzenlenmiştir. Araştırma sonunda PE’nin, kabuğun üzerindeki porları kaplaması sebebiyle, oda ve buzdolabı sıcaklığında depolanan yumurtaların raf ömrü ve iç kalite özellikleri üzerinde olumlu etkilere sebep olduğu görülmüştür. Propolis ekstraktı ile kaplama sonucunda özgül ağırlık, yumurta sarısı indeksi değerleri artış göstermiştir (P<0.05). Ayrıca mezofilik bakteri sayısı azalmıştır. Bu olumlu etkileri nedeniyle propolis, yumurta kabuğunun kaplanmasında kullanılabilecek doğal bir alternatif bir ürün olarak değerlendirilebilir. Arıcılık faaliyetlerinin bir yan ürünü olan propolisin suda elde edilen ekstraktı ile kaplamanın uzun süreli depolama üzerinde olumlu etkileri olabileceği araştırma sonunda belirlenmiştir.

Keywords

• Yumurta kalitesi
• Kaplama
• Serbest tavukçuluk
• Propolis ekstraktı
• Yumurta depolama

References

1. Abdel-Kareem, A.A.A., El-Sheikh, T.M. (2017). Impact of supplementing diets with propolis on productive performance, egg quality traits and some haematological variables of laying hens. Journal of Animal Physiology and Animal Nutrition 101 (3): 441-448.
2. Agma Okur, A., Samli, H.E. (2013). Effects of storage time and temperature on egg quality parameters and electrical conductivities of eggs. Journal of Tekirdag Agricultural Faculty 10 (2): 78-82.
3. Akpinar, G.C., Canogullari, S., Baylan, M., Alasahan, S., Aygun, A. (2015). The use of propolis extract for the storage of quail eggs. Journal of Applied Poultry Research 24 (4): 427-435.
4. Benjakul, S., Kaewmanee, T. (2017). Chapter 39 - Sodium Chloride Preservation in Duck Eggs. In Patricia Y. Hester (Eds.), Egg Innovations and Strategies for Improvements (pp. 415-426). Academic Press, ISBN 9780128008799.
5. Bhale, S., No, H.K., Prinyawiwatkul, W., Farr, A.J., Nadarajah, K., Meyers, S.P. (2003). Chitosan coating improves shelf life of eggs. Journal of Food Science 68 (7): 2378-2383.
6. Caner, C., Yuceer, M. (2015). Efficacy of various protein-based coating on enhancing the shelf life of fresh eggs during storage. Poultry Science 94 (7): 1665-1677.
7. Copur, G., Camci, O., Sahinler, N., Gul, A. (2008). The effect of propolis egg shell coatings on interior egg quality. Archiv fur Geflugelkunde 72 (1): 35-40.
8. De Carvalho, J.X., Suárez, R.O., Mendes, F.Q., de Barros Fernandes, R.V., da Cunha, M.C., de Carvalho, A.M.X. (2013). Increased shelf life of eggs through the use of propolis. Semina: Ciências Agrárias 34 (5): 2287-2296.

9. Didar, Z. (2019). Effects of coatings with pectin and cinnamomum verum hydrosol ıncluded pectin on physical characteristics and shelf life of chicken eggs stored at 30°C. Nutrition and Food Sciences Research 6 (4): 39-45.
10. Dominguez-Gasca, N., Muñoz, A., Rodríguez-Navarro, A.B. (2017). Quality assessment of chicken eggshell cuticle by ınfrared spectroscopy and staining techniques: A comparative study. British Poultry Science 58 (5): 517-522.
11. Figueiredo, T.C., Assis, D.C.S., Menezes, L.D.M., Oliveira, D.D., Lima, A.L., Souza, M.R. (2014). Effects of packaging, mineral oil coating, and storage time on biogenic amine levels and internal quality of eggs. Poultry Science 93 (12): 1-8.
12. Harrigan, W.F. (1998). Laboratory Methods in Food Microbiology. 3rd ed., eBook, Academic Press, ISBN: 9780080573175, London.
13. Hincke, M.T., Nys, Y., Gautron, J., Mann, K., Rodríguez-Navarro, A.B., Mckee, M.D. (2012). The eggshell: Structure, composition and mineralization. Frontiers in Bioscience 17: 1266-1280.
14. Holt, P.S., Davies, R.H., Dewulf, J., Gast, R.K., Huwe, J.K., Jones, D.R., Waltman, D., Willian, K.R. (2011). The impact of different housing systems on egg safety and quality. Poultry Science 90 (1): 251-262.
15. Homsaard, N., Kodsangma, A., Jantrawut, P., Rachtanapun, P., Leksawasdi, N., Phimolsiripol, Y., Seesuriyachan, P., Chaiyaso, T., Sommano, S.R., Rohindra, D., Jantanasakulwong, K. (2020). Efficacy of cassava starch blending with gelling agents and palm oil coating in ımproving egg shelf life. International Journal of Food Science and Technology doi:10.1111/ijfs.14675.
16. Kalia, P., Kumar, N.R., Harjai, K. (2017). Efficacy of different extracts of propolis against Salmonella enterica serovar Typimurium: In vitro and in vivo study. Journal of Applied and Natural Science 9 (1): 144-149.
17. Ketta, M., Tumová, E. (2016). Eggshell structure, measurements, and quality-affecting factors in laying hens: A review. Czech Journal of Animal Science 61 (7): 299-309.
18. Kim, S.H., No, H.K., Prinyawiwatkul, W. (2007). Effect of molecular weight, type of chitosan, and chitosan solution pH on the shelf‐life and quality of coated eggs. Journal of Food Science 72 (1): 44-48.
19. Lara, L.J., Rostagno, M.H. (2013). Impact of heat stress on poultry production. Animals 3 (2): 356-369.
20. Liu, Y.C., Chen, T.H., Wu, Y.C., Lee, Y.C., Tana, F.J. (2016). Effects of egg washing and storage temperature on the quality of eggshell cuticle and eggs. Food Chemistry 211: 687-693.
21. Mahmoud, U.T., Cheng, H.W., Applegate, T.J. (2016). Functions of propolis as a natural feed additive in poultry. World’s Poultry Science Journal 72 (1): 37-48.
22. Mudannayaka, A.I., Wimangika Rajapaksha, D.S., Heshan Taraka Kodithuwakku, K.A. (2016). Effect of beeswax, gelatin and aloe vera gel coatings on physical properties and shelf life of chicken eggs stored at room temperature. J World Poult Res 6 (1): 6-13.
23. Nongtaodum, S., Jangchud, A., Jangchud, K., Dhamvithee, P., No, H.K., Prinyawiwatkul, W. (2013). Oil coating affects internal quality and sensory acceptance of selected attributes of raw eggs during storage. Journal of Food Science 78 (2): 329-335.
24. Parisi, M.A., Northcutt, J.K., Smith, D.P., Steinberg, E.L., Dawson, P.L. (2015). Microbiological contamination of shell eggs produced in conventional and free-range housing systems. Food Control 47: 161-165.
25. Passos, F.R., Mendes, F.Q., Da Cunha, M.C., De Carvalho, A.M.X. (2016). Propolis extract coated in “Pera” orange fruits: An alternative to cold storage. African Journal Agricultural Research 11 (23): 2043-2049.
26. Pires, P.G.S., Machado, G.S., Franceschi, C.H., Kindlein, L., Andretta, I. (2019a). Rice protein coating in extending the shelf-life of conventional eggs. Poultry Science 98 (4): 1918-1924.
27. Pires, P.G.S., Pires, P.D.S., Cardinal, K.M., Leuven, A.F.R., Kindlein, L., Andretta, I. (2019b). Effects of rice protein coatings combined or not with propolis on shelf life of eggs. Poultry Science 98 (9): 4196-4203.
28. Rodríguez-Navarro, A.B., Domínguez-Gasca, N., Muñoz, A., Ortega-Huertas, M. (2013). Change in the chicken eggshell cuticle with hen age and egg freshness. Poultry Science 92 (11): 3026-3035.
29. Saeed, F., Javaid, A., Ahmed, N., Nadeem, M.T., Arshad, M.S., Imran, A. (2017). Influence of edible coating techniques on quality characteristics of eggs. Journal of Food Processing and Preservation 41 (2): e12815.
30. Samli, H.E., Agma, A., Senkoylu, N. (2005). Effects of storage time and temperature on egg quality in old laying hens. Journal of Applied Poultry Research 14 (3): 548-553.
31. Selma, M.V., Ibáñez, A.M., Allende, A., Cantwell, M., Suslow, T. (2008). Effect of gaseous ozone and hot water on microbial and sensory quality of cantaloupe and potential transference of Escherichia coli O157:H7 during cutting. Food Microbiology 25 (1): 162-168.
32. Shreif, E. Y., & El-Saadany, A. S. (2016). The Effect of supplementing diet with propolis on Bandarah laying hens’ performance. Egyptian Poultry Science Journal 36 (2): 481-499.
33. Statistica (1999). Statistica for the Windows Operating System. Tulsa, OK.
34. Suppakul, P., Jutakorn, K., Bangchokedee, Y. (2010). Efficacy of cellulose-based coating on enhancing the shelf life of fresh eggs. Journal of Food Engineering 98 (2): 207-213.
35. Suryani, Y., Kinasih, I., Julita, U., Cahyanto, T., Putra, R.E., Ramdhani, M.A., Purwati, F.E., Parwati, K. (2017). Effect of propolis coating on the quality of eggs: Microbial contamination and Haugh unit. Research Journal of Pharmaceutical Biological and Chemical Sciences 8 (2): 1776-1784.
36. Şamlı, H.E., Şenköylü, N., Akyürek, H., Agma, A. (2005). Doğal pigmentlerin yaşlı tavuklarda yumurta sarısına etkileri. Journal of Tekirdag Agricultural Faculty 2 (3): 281-286.
37. Şenköylü, N. (2001). Modern Tavuk Üretimi. Anadolu Matbaası. Tekirdağ. ISBN: 975-93691-2-5.
38. Torrico, D.D., Wardy, W., Carabante, K.M., Pujols, K.D., Xu, Z., No, H.K., Prinyawiwatkul, W. (2014). Quality of eggs coated with oil-chitosan emulsion: Combined effects of emulsifier types, ınitial albumen quality, and storage. LWT - Food Science and Technology 57 (1): 35-41.
39. Tosi, E.A., Ré, E., Ortega, M.E., Cazzoli, A.F. (2007). Food preservative based on propolis: Bacteriostatic activity of propolis polyphenols and flavonoids upon Escherichia coli. Food Chemistry 104 (3): 1025-1029.
40. Upadhyaya, I., Yin, H.B., Surendran Nair, M., Chen, C.H., Lang, R., Darre, M.J., Venkitanarayanan, K. (2016). Inactivation of Salmonella enteritidis on shell eggs by coating with phytochemicals. Poultry Science 95 (9): 2106-2111.
41. Van Den Brand, H., Parmentier, H.K., Kemp, B. (2004). Effects of housing system (outdoor vs cages) and age of laying hens on egg characteristics. British Poultry Science 45 (6): 745-752.
42. Vandyousefi, S., Bhargava, K. (2017). Formulation and application of cinnamon oil-chitosan emulsion coating to increase the internal quality and shelf-life of shelled eggs. Journal of Food Processing and Preservation 41 (2): e12859.
43. Venkatachalam, K., Lekjing, S., Noonim, P. (2019). Influences of different coating materials on the quality changes of hardboiled salted duck eggs under ambient storage. Brazilian Archives of Biology and Technology 62: e19180471.
44. Xu, L., Zhang, H., Lv, X., Chi, Y., Wu, Y., Shao, H. (2017). Internal quality of coated eggs with soy protein isolate and montmorillonite: Effects of storage conditions. International Journal of Food Properties 20 (8): 1921-1934.
45. Yuceer, M., Caner, C. (2014). Antimicrobial lysozyme-chitosan coatings affect functional properties and shelf life of chicken eggs during storage. Journal of the Science of Food and Agriculture 94 (1): 153-162.