Review of Food Coating Materials and Performance for Egg Preservation

Pitt Supaphol's review document, uploaded to figshare in April 2026, systematically evaluates diverse coating materials for extending egg shelf life. The 82.3 KB DOCX file analyzes proteins, polysaccharides, lipids, nanocomposites, and bioactive compounds, detailing their mechanisms and preservation efficacy under various storage conditions.

Use Cases

• Compare the efficacy of protein-based vs. oil/wax coatings for moisture retention based on reported weight loss percentages.
• Identify optimal coating materials for specific storage conditions (refrigerated vs. ambient) based on the comparative analysis.
• Evaluate the antimicrobial potential of polysaccharide coatings or essential oil additives based on described log reductions in bacterial counts.
• Guide the development of advanced nanocomposite formulations based on the review of enhanced barrier and antimicrobial properties.

Strengths

• Provides specific performance metrics, such as weight loss ranges (1.1–10.5% for proteins, 0.03–2.4% for oils/waxes) and shelf-life extensions (2–15 weeks).
• Covers a wide range of coating material types, including proteins, polysaccharides, lipids, resins, nanocomposites, and bioactive compounds.
• Explicitly links the research to United Nations Sustainable Development Goals 2 and 12.

Limitations

• The dataset is a 82.3 KB review document, not a primary data collection, limiting direct analysis.
• Row count and column-level documentation are absent; the content structure must be inferred from the text.
• Description metadata is limited; actual data quality and structure require manual inspection after download.

Provenance

Source

figshare, author Pitt Supaphol

Collection Method

Systematic literature review and synthesis.

Time Range

Review covers studies up to its publication date.

Freshness

Last updated 2026-04-30 07:26:37; freshness should be verified.

Geography

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