Sofralık Yumurtaların Kaplanmasında Protein, Lipit ve Polisakkarit Biyomoleküller

Altan, Ö. (2015). Yumurta – Oluşumu, kalitesi ve biyoaktif komponentleri (1. bsk). Ege Üniversitesi, İzmir, Türkiye.

Anonymous. (2024, Nisan 18). Statista, Global egg production. https://www.statista.com/statistics/263972/egg-production-worldwide-since-1990/

Avramescu, S. M., Butean, C., Popa, C. V., Ortan, A., Moraru, I., & Temocico, G. (2020). Edible and functionalized films/coatings– Performances and perspectives. Coatings, 10, 687, https://doi.org/10.3390/coatings10070687

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, 2378–2383, https://doi.org/10.1111/j.1365-2621.2003.tb05776.x

Biladeau, A. M., & Keener, K. M. (2009). The effects of edible coatings on chicken egg quality under refrigerated storage. Poultry Science, 88, 1266–1274, https://doi.org/10.3382/ps.2008-00295

Caner, C. (2005). Whey protein isolate coating and concentration effects on egg shelf life. Journal of the Science of Food and Agriculture, 85, 2143–2148, https://doi.org/10.1002/jsfa.2225

Caner, C., & Cansız, Ö. (2007). Effectiveness of chitosan-based coating in improving shelf-life of eggs. Journal of the Science of Food and Agriculture, 87, 227–232, https://doi.org/10.1002/jsfa.2698

Caner, C., & Cansız, Ö. (2008). Chitosan coating minimises eggshell breakage and improves egg quality. Journal of the Science of Food and Agriculture, 88, 56–61, https://doi.org/10.1002/jsfa.2962

Caner, C., & Yüceer, M. (2015). Efficacy of various protein-based coating on enhancing the shelf life of fresh eggs during storage. Poultry Science, 94, 1665–1677, https://doi.org/10.3382/ps/pev102

Da S. Oliveira, G., Dos Santos, V. M., Rodrigues, J. C., & Santana, A. P. (2020). Conservation of the internal quality of eggs using a biodegradable coating. Poultry Science, 99(12), 7207–7213, https://doi.org/10.1016/j.psj.2020.09.057

Davalos-Saucedo, C. A., Rossi-Marquez, G., Regalado-Gonzalez, C., Alonzo-Macias, M., & Di Pierro, P. (2018). Application of transglutaminase crosslinked whey protein-pectin coating improves egg quality and minimizes the breakage and porosity of eggshells. Coatings, 8(12), 438, https://doi.org/10.3390/coatings8120438

de Almeida, D. S., Schneider, A. F., Yuri, F. M., Machado, B. D., & Gewehr, C. E. (2016). Egg shell treatment methods effect on commercial eggs quality. Ciencia Rural, Santa Maria, 46(2), 336–341, http://dx.doi.org/10.1590/0103-8478cr20140904

De Leo, R., Quartieri, A., Haghighi, H., Gigliano, S., Bedin, E., & Pulvirenti, A. (2018). Application of pectin-alginate and pectin-alginate-lauroyl arginate ethyl coatings to eliminate Salmonella enteritidis cross contamination in egg shells. Journal of Food Safety, 38(6), e12567, https://doi.org/10.1111/jfs.12567

Eddin, A. S. (2017). Impact of sweet potato starch-based coating on quality and shelf-life of shell eggs during storage time. (Publication No. 10638797) [Master of Science, North Carolina A&T State University]. ProQuest Dissertations & Theses Global.

Eddin, A. S., & Tahergorabi, R. (2019). Efficacy of sweet potato starch-based coating to improve quality and safety of hen eggs during storage. Coatings, 9(3), 205, https://doi.org/10.3390/coatings9030205

Eddin, A. S., Ibrahim, S. A., & Tahergorabi, R. (2019). Egg quality and safety with an overview of edible coating application for egg preservation. Food Chemistry, 296, 29–39, https://doi.org/10.1016/j.foodchem.2019.05.182

EFSA & ECDC. (2019, Nisan 10). European food safety authority and the European centre for disease prevention and control. The European Union one health 2018 zoonoses report. https://www.efsa.europa.eu/en/efsajournal/pub/5926

EFSA. (2014). Scientific opinion on the public health risks of table eggs due to deterioration and development of pathogens. EFSA Journal, 12(7), 3782, https://doi.org/10.2903/j.efsa.2014.3782

Ezazi, A., Javadi, A., Jafarizadeh-Malmiri, H., & Mirzaei, H. (2021). Development of a chitosan-propolis extract edible coating formulation based on physico-chemical attributes of hens’ eggs: Optimization and characteristics edible coating of egg using chitosan and propolis. Food Bioscience, 40, 100894, https://doi.org/10.1016/j.fbio.2021.100894

FAO. (2021, Nisan 10). Food loss and waste database. https://www.fao.org/platform-food-loss-waste/flw-data/en/

FAO. (2024, Nisan 10). Gateway to poultry production and products. https://www.fao.org/poultry-production-products/production/en/

FDA. (2022, Nisan 10). Egg safety: What you need to know. https://www.fda.gov/media/82227/download.

Garcia, M. A., Martino, M. N., & Zaritzky, N. E. (1998). Plasticized starch-based coatings to improve strawberry (Fragaria×ananassa) quality and stability. Journal of Agricultural and Food Chemistry, 46, 3758–3767, https://doi.org/10.1021/jf980014c

Hassan, B., Chatha, S. A. S., Hussain, A. I., Zia, K. M., & Akhtar, N. (2018). Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review. International Journal of Biological Macromolecules, 109, 1095−1107, https://doi.org/10.1016/j.ijbiomac.2017.11.097

Heath, J. L., & Owens, S. L. (1978). Effects of oiling variables on storage of shell eggs at elevated temperatures. Poultry Science, 57, 930−936, https://doi.org/10.3382/ps.0570930

Hernandez-Izquierdo, V. M., & Krochta, J. (2008). Thermoplastic processing of proteins for film formation-A review. Journal of Food Science, 73, R30–R39, https://doi.org/10.1111/j.1750-3841.2007.00636.x

Hu, Z., & Ganzle, M. G. (2019). Challenges and opportunities related to the use of chitosan as a food preservative. Journal of Applied Microbiology, 126, 1318–1331, https://doi.org/10.1111/jam.14131

Iversen, L. J. L., Rovina, K., Vonnie, J. M., Matanjun, P., Erna, K. H., Aqilah, N. M. N., Felicia, W. X. L., & Funk, A. A. (2022). The emergence of edible and food-application coatings for food packaging: A review. Molecules, 27, 5604, https://doi.org/10.3390/molecules27175604

Jirangrat, W., Torrico, D. D., No, J., No, H.K., & Prinyawiwatkul, W. (2010). Effects of mineral oil coating on internal quality of chicken eggs under refrigerated storage. International Journal of Food Science and Technology, 45, 490–495, https://doi.org/10.1111/j.1365-2621.2009.02150.x

Kaewprachu, P., Osako, K., Benjakul, S., Tongdeesoontorn, W., & Rawdkuen, S. (2016). Biodegradable protein-based films and their properties: A comparative study. Packaging Technology and Science, 29, 77–90, https://doi.org/10.1002/pts.2183

Kim, S. H., Youn, D. K., No, H. K., Choi, S. W., & Prinyawiwatkul, W. (2009). Effects of chitosan coating and storage position on quality and shelf life of eggs. International Journal of Food Science and Technology, 44, 1351–1359, https://doi.org/10.1111/j.1365-2621.2009.01964.x

Kumari, M., Mahajan, H., Joshi, R., & Gupta, M. (2017). Development and structural characterization of edible films for improving fruit quality. Food Packaging and Shelf Life, 12, 42–50, https://doi.org/10.1016/j.fpsl.2017.02.003

Luciano, C. G., Chacon, W. D. C., & Valencia, G. A. (2022). Starch-based coatings for food preservation: A review. Starch, 74, 2100279, https://doi.org/10.1002/star.202100279

Meyer, R., & Spencer, J. V. (1973). The effect of various coatings on shell strength and egg quality. Poultry Science, 52(6), 703–711.

Morsy, M. K., Sharoba, A. M., Khalaf, H. H., El-Tanahy, H. H., & Cutter, C. N. (2015). Efficacy of antimicrobial pullulan-based coating to improve internal quality and shelf-life of chicken eggs during storage. Journal of Food Science, 80, M1066–M1074, https://doi.org/10.1111/1750-3841.12855

No, H. K., Meyers, S. P., Prinyawiwatkul, W., & Xu, Z. (2007). Applications of chitosan for improvement of quality and shelf life of foods: A review. Journal of Food Science, 72(5), R87–R100, https://doi.org/10.1111/j.1750-3841.2007.00383.x

No, H. K., Park, N. Y., Lee, S. H., & Meyers, S. P. (2002). Antibacterial activity of chitosans and chitosan oligomers with different molecular weights. International Journal of Food Microbiology, 74, 65–72, https://doi.org/10.1111/j.1365-2621.2002.tb10314.x

Obanu, Z. A., & Mpieri, A. A. (1984). Efficiency of dietary vegetable oils in preserving the quality of shell eggs under ambient tropical conditions. Journal of the Science of Food and Agriculture, 35, 1311–1317, https://doi.org/10.1002/jsfa.2740351207

OECD/FAO. (2022, Nisan 10). “OECD-FAO Agricultural Outlook”, OECD Agriculture statistics (database). http://dx.doi.org/10.1787/agr-outl-data-en

Pellissery, A. J., Vinayamohan, P. G., Xue, J., Wang, X., Viju, L. S., Joseph, D., Luo, Y., Donoghue, A. M., & Venkitanarayanan, K. (2022). Efficacy of pectin-based caproic acid, caprylic acid, linalool, and cuminaldehyde coatings in reducing Salmonella Heidelberg on chicken eggs. Frontiers in Sustainable Food Systems, 6, 874219, https://doi.org/10.3389/fsufs.2022.874219

Pires, P. G. S., Pires, P. D. S., Cardinal, K. M., & Bavaresco, C. (2020b). The use of coatings in eggs: A systematic review. Trends in Food Science & Technology, 106, 312–321, https://doi.org/10.1016/j.tifs.2020.10.019

Pires, P. G., Bavaresco, C., Leuven, A. F. R., Gomes, B. C. K., de Souza, A. K., Prato, B. S., Kindlein, L., & Andretta, I. (2020a). Plasticizer types affect quality and shelf life of eggs coated with rice protein. Journal of Food Science and Technology, 57, 971–979, https://doi.org/10.1007/s13197-019-04130-9

Pires, P. G., Machado, G., Franceschi, C., Kindlein, L., & Andretta, I. (2019). Rice protein coating in extending the shelf-life of conventional eggs. Poultry Science, 98, 1918–1924, https://doi.org/10.3382/ps/pey501

Pissinati, A., Oba, A., Yamashita, F., da Silva, C. A., Pinheiro, J. W., & Roman, J. M. M. (2014). Internal quality of eggs subjected to different types of coating and stored for 35 days at 25 °C. Semina: Ciencias Agrarias, 35(1), 531–540, https://doi.org/10.5433/1679-0359.2014v35n1p531

Rhim, J. W., Weller, C. L., & Gennadios, A. (2004). Effects of soy protein coating on shell strength and quality of shell eggs. Food Science and Biotechnology, 13, 455–459.

Rutherford, P. P., & Murray, M. W. (1963). The effect of selected polymers upon the albumen quality of eggs after storage for short periods. Poultry Science, 42(2), 499–505, https://doi.org/10.3382/ps.0420499

Ryu, K. N., No, H. K., & Prinyawiwatkul, W. (2011). Internal quality and shelf life of eggs coated with oils from different sources. Journal of Food Science, 76(5), S325–9, https://doi.org/10.1111/j.1750-3841.2011.02177.x

Sabrani, M., & Payne, C. G. (1978). Effect of oiling on internal quality of eggs stored at 28 and 12 °C. British Poultry Science, 19(5), 567–571, https://doi.org/10.1080/00071667808416515

Salman, K. Q., Mohammed, M. R., & Al-Shadeedi, S. M. J. (2023). Effect of some natural coating of table egg on shelf life during refrigerator storage. Journal of Genetic and Environmental Resources Conservation, 11(2), 103–113.

Soares, R. A., Borges, S. V., Dias, M. D., Piccoli, R. H., Fassani, E.J., & Silva, E. M. C. (2021). Impact of whey protein isolate/sodium montmorillonite/sodium metabisülfite coating on the shelf life of fresh eggs during storage. Food Science and Technology, 139, 110611, https://doi.org/10.1016/j.lwt.2020.110611

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, 207–213, https://doi.org/10.1016/j.jfoodeng.2009.12.027

Thetsrimuang, C., Khammuang, S., Chiablaem, K., Srisomsap, C., & Sarnthima, R. (2011). Antioxidant properties and cytotoxicity of crude polysaccharides from Lentinus polychrous Lev. Journal of Food Chemistry, 128, 634–639, https://doi.org/10.1016/j.foodchem.2011.03.077

Waimaleongora-Ek, P., Garcia, K., No, H. K., Prinyawiwatkul, W., & Ingram, D. (2009). Selected quality and shelf-life of eggs coated with mineral oil with different viscosities. Journal of Food Science, 74, 423–429, https://doi.org/10.1111/j.1750-3841.2009.01341.x

Wardy, W., Torrico, D. D., No, H. K., Prinyawiwatkul, W., & Saalia, F. K. (2010). Edible coating affects physico-functional properties and shelf life of chicken eggs during refrigerated and room temperature storage. International Journal of Food Science and Technology, 45, 2659–2668, https://doi.org/10.1111/j.1365-2621.2010.02447.x

WHO. (2022, Nisan 10). Food safety. https://www.who.int/news-room/fact-sheets/detail/food-safety

Wong, Y. C., Herald, T. J., & Hachmeister, K. A. (1996). Evaluation of mechanical and barrier properties of protein coatings on shell eggs. Poultry Science, 75, 417–422, https://doi.org/10.3382/ps.0750417

Xie, L., Hettiarachchy, N. S., Ju, Z. Y., Meullenet, J., Wang, H., Slavik, M. F., & Janes, M. E. (2002). Edible film coating to minimize eggshell breakage and reduce post-wash bacterial contamination measured by dye penetration in eggs. Food Science, 67(1), 280–284, https://doi.org/10.1111/j.1365-2621.2002.tb11398.x

Xu, D., Wang, J., Ren, D., & Wu, X. (2018). Effects of chitosan coating structure and changes during storage on their egg preservation performance. Coatings, 8(9), 317, https://doi.org/10.3390/coatings8090317

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, https://doi.org/10.1080/10942912.2016.1224896

Xu, Y., Wu, Y., Sun, P., Zhang, F., Linhardt, R. J., & Zhang, A. (2019). Chemically modified polysaccharides: Synthesis, characterization, structure activity relationships of action. International Journal of Biological Macromolecules, 132, 970–977, https://doi.org/10.1016/j.ijbiomac.2019.03.213