Packaging Science and Art

Packaging Science and Art

Studying the Effect of Coating Eggs Using a Composite of Colophony and Coconut Oil on their Shelf Life

Document Type : Original Article

Authors
Mina Asiyabi Aghdam 1
Rahmatollah Pourata 2
Iman Shahabi-Ghahfarrokhi 3
1 PhD Student, Department of Chemistry, Faculty of Science, University of Zanjan, Zanjan, Iran
2 Assistant Professor, Department of Chemistry, Faculty of Science, University of Zanjan, Zanjan, Iran.
3 Associate Professor, Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan, Iran.
10.47176/packaging.2026.1258
Abstract
Due to their low cost and high nutritional value, eggs are considered a staple in the human diet. Despite the natural protective role of the eggshell, its microscopic pores allow for the gradual escape of carbon dioxide and water vapor, leading to weight loss and a rapid decline in internal egg quality. This study aimed to investigate the effect of a composite coating—comprising rosin and coconut oil—as an antimicrobial and biodegradable barrier on preserving the physical, chemical, and microbiological quality of eggs during four weeks of storage at ambient temperature. Experiments were designed based on the Taguchi L16 method, incorporating three factors: rosin concentration (1%, 2%, 4%, and 6%), coconut oil concentration (0%, 1%, 2%, and 4%), and storage duration (1, 2, 3, and 4 weeks). Eighty fresh eggs were coated using alcoholic solutions prepared according to the L16 design, with five replicates per treatment; additionally, five uncoated eggs served as a control group evaluated on day zero. Weight loss percentage, Haugh units, and yolk index were used to assess egg quality. Analysis of variance (ANOVA) at a 95% confidence level was employed to examine the impact of the various factors on these quality indices. The results indicated that coconut oil concentration, storage duration, and rosin concentration—in that order—had the greatest influence on egg weight loss. The optimal combination for minimizing weight loss was determined to be a solution containing 2% rosin and 4% coconut oil. Furthermore, the results indicated that storage time had the greatest impact on the samples, with the optimal outcome achieved using a solution containing 4% rosin and 4% coconut oil. Coconut oil was the sole factor that significantly influenced the yolk index, with the best results observed at a 4% concentration. Following coating optimization, ten eggs (five control and five coated) were evaluated for the coating's effect on surface microbial load; microbial assessments revealed that the optimized rosin-coconut oil coating significantly reduced shell microbial load and effectively inhibited aerobic bacteria, even after 20 days. Overall, the study's findings demonstrate that the use of a combined rosin and coconut oil coating offers a safe, cost-effective strategy for extending egg shelf life at ambient temperatures, eliminating the need for a cold chain. This capability supports the potential application of the treated product within egg supply and export chains.
Keywords
Colophony
Coconut Oil
Coating
Egg Quality
Subjects

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Packaging Science and Art
Volume 17, Issue 65 - Serial Number 65
Serial number 65, Spring 2026
Winter 2026
Pages 17-29

  • Receive Date 17 January 2026
  • Revise Date 28 June 2026
  • Accept Date 06 July 2026
  • Publish Date 22 May 2026