Amazonian fruit-based egg coatings: A preliminary evaluation of egg internal qualityABSTRACT
This preliminary study evaluated the potential of coatings formulated with Amazonian fruit residues (açaí or camucamu), combined with different plasticizers (glycerol, sorbitol, or propylene glycol at 2% w/v), to preserve internal egg quality during 21 days of storage at ambient temperature (24 ºC). Egg quality was assessed based on weight loss, Haugh unit (HU), and albumen pH in uncoated eggs (control) and eggs coated with formulations containing different concentrations of fruit residues. Weight loss remained low, and no significant differences were observed among treatments. HU values also did not differ significantly; however, some camu-camu–based coatings showed numerically higher values, suggesting a possible tendency toward improved preservation of internal egg quality under the conditions of this study. Albumen pH remained within the expected range throughout storage. Overall, the results provide preliminary evidence that coatings based on Amazonian fruit residues may contribute to the preservation of egg internal quality during storage. In addition to their technological potential, these formulations represent a sustainable alternative for the valorization of agro-industrial by-products from the Amazon region.
Keywords
açaí; camu-camu; egg preservation; glycerol; propylene glycol
RESUMO
Este estudo preliminar avaliou o potencial de revestimentos formulados com resíduos de frutas amazônicas (açaí ou camu-camu), combinados com diferentes plastificantes (glicerol, sorbitol ou propilenoglicol a 2% m/v), para preservar a qualidade interna dos ovos durante 21 dias de armazenamento em temperatura ambiente (24 °C). A qualidade dos ovos foi avaliada com base na perda de peso, unidade Haugh (HU) e pH do albúmen em ovos sem revestimento (controle) e ovos revestidos com formulações contendo diferentes concentrações dos resíduos de frutas. A perda de peso permaneceu baixa e não foram observadas diferenças significativas entre os tratamentos. Os valores de HU também não diferiram significativamente; no entanto, alguns revestimentos à base de camu-camu apresentaram valores numericamente mais elevados, sugerindo uma possível tendência de melhor preservação da qualidade interna dos ovos nas condições deste estudo. O pH do albúmen permaneceu dentro da faixa esperada ao longo do armazenamento. De modo geral, os resultados fornecem evidências preliminares de que revestimentos à base de resíduos de frutas amazônicas podem contribuir para a preservação da qualidade interna de ovos durante o armazenamento. Além do potencial tecnológico, essas formulações representam uma alternativa sustentável para a valorização de subprodutos agroindustriais da região amazônica.
Palavras-chave
açaí; camu-camu; preservação de ovos; glicerol; propilenoglicol
1. Introduction
Eggs are part of the daily diet of a significant portion of the global population. However, from the moment of oviposition, eggs undergo progressive physical and biochemical changes that gradually compromise their internal quality during storage. This phenomenon occurs primarily in the absence of proper preservation measures. Thus, there is a growing interest in the development of sustainable technologies to preserve egg quality and, consequently, their shelf life. For example, edible coatings are regarded as a preventive technological approach to preserving internal egg quality, particularly at ambient temperature, by limiting moisture and gas exchange through the eggshell (Oliveira et al., 2022). These coatings may be based on lipids, polysaccharides, proteins, or their combinations (Pires et al., 2020; Pires et al., 2022).
Açaí (Euterpe oleracea) and camu-camu (Myrciaria dubia) are native Amazonian fruits of high socioeconomic and environmental relevance, as they support local value chains linked to family farming and extractivism and offer strong potential for value addition through the sustainable use of their by-products, strengthening bioeconomy and circular economy strategies. The production of açaí in Brazil reaches approximately 1.5−1.7 million tons per year, with 80-85% of the fruit mass corresponding to residues (seeds and fibers) after pulp extraction, suggesting that more than 1 million tons of açaí residues are generated annually in the Amazon region (Polidori et al., 2024). Although no consolidated estimates of production or residues for camu-camu are available in official statistical databases, technical and scientific reports indicate that camu-camu processing also generates considerable volumes of solid residues, which are frequently underutilized and, together with açaí, represent an opportunity for the development of valueadded materials, such as coating films or biocomposites (Santos et al., 2022).
Recent studies have demonstrated the potential of residues from Amazonian fruit in the formulation of biodegradable films and coatings. Açaí-derived compounds, such as powders and microcapsules, have been incorporated into chitosan and starch-based films, improving their mechanical performance and barrier properties (Teixeira-Costa et al., 2023; Maciel et al., 2025). Similarly, camu-camu residues incorporated into films with gelatin and glycerol have shown that it is possible to obtain continuous, handleable films with suitable physicochemical characteristics, including water vapor barrier and structural integrity, suggesting their feasibility for use in the coatings development (Naves et al., 2024). However, the direct application of coatings formulated with residues from Amazonian fruits, such as açaí and camu-camu, remains scarce. Utilizing these agro-industrial by-products not only contributes to the development of sustainable, valueadded materials but also aligns with principles of circular economy and waste reduction, highlighting the need for novel and environmentally friendly formulations to enhance coating effectiveness. To the best of our knowledge, the direct application of açaí and camu-camu residues as coatings for eggshells has not yet been reported.
The objective of this study was to conduct a preliminary evaluation of eggshell coatings formulated with Amazonian fruit residues (açaí or camu-camu) and different plasticizers (glycerol, sorbitol, and propylene glycol), and to determine their effects on egg weight loss, Haugh unit, and albumen pH after 21 days of storage at controlled ambient temperature.
2. Material and methods
2.1. Eggs and experimental design
A total of 152 non-fertile, freshly laid eggs (1 day old) from Isa Brown laying hens were obtained from the rearing system of Universidade Federal de Santa Catarina (UFSC), Brazil. All eggs were produced by hens of the same age and maintained under similar environmental, handling, and feeding conditions. The remaining quality parameters also complied with the criteria established by Brazilian legislation (Brasil, 1997) for yolk and albumen.
The experiment followed a completely randomized design with 19 treatments: one uncoated control and 18 coated treatments. Coated treatments consisted of two commercially available Amazon fruit residues in powdered form, açaí (Herbaltec, São Paulo, Brazil) or camu-camu (Santosflora, São Paulo, Brazil), tested at three concentrations (1, 3, and 5% w/v) and combined with three plasticizers (glycerol, propylene glycol, or sorbitol) added at 2% (w/v). Treatments and coating formulations are presented in Table 1.
2.2. Preparation of coating solutions
The 1, 3, and 5% concentrations of açaí or camu-camu residues were chosen as a low-to-moderate initial range for this exploratory study to evaluate film-forming feasibility, solution stability, shell adhesion, and potential effects on internal egg quality, while minimizing undesirable technological changes. For each formulation, the plasticizer (glycerol, propylene glycol, or sorbitol) was added at 2% (w/v). This concentration was selected because it is commonly used in edible film and coating formulations, improving film flexibility and integrity by reducing brittleness and crack formation (Pires et al., 2022). In addition, this moderate level was intended to balance the plasticizing effect without excessively compromising barrier properties, such as water vapor and gas permeability. The solutions were stirred on a magnetic stirrer for 5 min and then heated in a water bath at 90°C for 30 min.
2.3. Egg washing, coating application, and storage conditions
All eggs were washed with water at 42 °C, and chlorine (50 ppm) was used as a sanitizer, in accordance with Brazilian regulations (Brasil, 1990). Eggs were individually immersed in the coating solutions at 24 °C for 1 min, ensuring that the coating visibly covered the entire shell surface. After immersion, eggs were air-dried for 5 min. Coated and uncoated eggs were stored at a controlled ambient temperature (24 °C) for up to 21 days in plastic egg trays.
2.4. Egg quality evaluation
After 21 days of storage, eight eggs per treatment were used for quality assessment. The following variables were measured: weight loss, Haugh unit, and albumen pH.
Eggs were individually weighed using a digital precision scale, and their weight loss (%) during storage was calculated relative to the individual egg weight at the beginning of the trial, as follows:
Albumen height was measured using a digital caliper at 10 mm from the yolk, and the Haugh unit was calculated according to Haugh (1937):
where h is the albumen height (mm), and w is egg weight (g).
Finally, after separation of the yolk and albumen, the thick and thin albumen were homogenized for 20 s. Albumen pH was then measured using a digital pH meter (Kasvi, model k39-2014B), previously calibrated with standard buffer solutions (pH 7.0 and 10.0).
2.5. Statistical analysis
Statistical analyses were performed using Minitab 18. Data were analyzed using analysis of variance (ANOVA), with each egg as an experimental unit. When significant effects were detected (P < 0.05), means were compared using Tukey’s multiple comparison test.
3. Results and discussion
Since the plasticizer concentration was fixed at 2% (w/v), the main differences among treatments were due to the type of fruit residue used, the residue concentration, and plasticizer–matrix interactions. Therefore, the results are presented separately for açaí- and camu-camu-based coatings.
Egg weight loss is an indicator of deterioration during storage, as it occurs continuously from laying due to the eggshell’s porosity, which allows the diffusion of water, CO₂, and other gases (Pires et al., 2020). Volatile compounds, such as ammonia and hydrogen sulfide, can also be released during the chemical degradation of the egg. In this study, egg weight loss during storage ranged from 2.33 to 2.91% in eggs coated with açaí and from 2.48 to 3.00% in eggs coated with camu-camu. Despite these variations, no statistically significant differences were observed among treatments (P > 0.05) (Table 2). However, a trend of greater weight retention was noted in eggs coated with camu-camu at higher concentrations, suggesting that the effect of the coating may be more pronounced with higher fruit residue content.
From a commercial perspective, weight losses between 2% and 3% are considered acceptable (FAO, 2003). Studies have shown that weight loss varies according to storage conditions. Lesmayati et al. (2025) reported 8.58% after six weeks, while Thajai et al. (2025) observed 5.24% in eggs stored for four weeks at 30 °C. The lack of significant differences in egg weight loss among treatments may be associated with the intrinsic permeability of the eggshell and the relatively low solid content of the coating formulations. Although edible coatings are expected to act as moisture barriers, their effectiveness strongly depends on the microstructure, homogeneity, and interaction of the film with the substrate.
In this study, the presence of hydrophilic plasticizers, such as glycerol and propylene glycol, may have increased water affinity within the coating matrix, potentially facilitating water vapor diffusion. Some treatments exhibited numerically higher weight loss than the control, which could be related to structural discontinuities in the coating, uneven coating distribution, or increased moisture sorption due to the hydrophilic nature of the biopolymer matrix. Therefore, the absence of statistical differences does not necessarily indicate a lack of coating functionality; rather, it suggests that, under the tested conditions, the barrier effect was limited.
In the present study, Haugh unit values ranged from 49.27 to 57.57 for eggs coated with açaí and from 46.60 to 64.11 for eggs coated with camu-camu (Table 2), but no treatment showed significant differences (P > 0.05). Notably, CP_5 exhibited the highest Haugh unit (64.11), suggesting that this formulation may improve maintenance of albumen structure. However, other treatments presented lower Haugh unit values, highlighting that coating composition, concentration, and structural integrity strongly influence preservation efficiency.
Haugh unit is the main metric used worldwide to assess albumen quality and is calculated from the height of the thick albumen relative to the egg’s weight. As eggs age, the Haugh unit tends to decrease, reflecting the liquefaction of the albumen caused by biochemical and physical changes, such as the breakdown of ovomucin proteins, which releases water and increases albumen fluidity. This trend is supported by previous studies. Lesmayati et al. (2025) observed a decrease from 66.81 to 30.69 in eggs stored for six weeks. Atakan et al. (2025) reported a reclassification of egg grade from AA to B after two weeks at 24 °C, while Thajai et al. (2025) observed the same AA to B reclassification after four weeks at 30 °C.
Eggs coated with açaí showed pH values ranging from 9.00 to 9.60, while eggs coated with camu-camu ranged from 9.10 to 9.59 (Table 2). Unlike the previous variables, analysis of albumen pH in eggs treated with different camu-camu-based coatings revealed statistically significant differences among groups according to ANOVA (P < 0.05), indicating that the type of coating may influence pH. However, Tukey’s multiple comparison test did not reveal significant differences between individual treatment pairs. Thus, any observed numerical variation among treatments should be interpreted cautiously within the preliminary scope of the present study. Despite the absence of significant pairwise differences, some coatings demonstrated potential to slow albumen alkalinization, including CG_3 (pH = 9.11) among the camu-camu formulations and AS_5 (pH = 9.00), which showed the lowest albumen pH overall, suggesting improved gas barrier properties. Conversely, other formulations, such as CS_3, showed higher albumen pH values, indicating that coating composition and structural integrity strongly influence preservation efficiency. This trend suggests a potential effect of the coatings that merits further investigation.
In fresh eggs, immediately after laying, albumen pH typically ranges from 7.5 to 8.5, gradually increasing during storage and potentially reaching 9.4 to 10.0. Favacho et al. (2025) reported an increase from 7.98 on the day of laying to 9.33 after 21 days. This increase results from the progressive release of CO₂ through the eggshell pores, which disrupts the bicarbonate buffer system and promotes the dissociation of carbonic acid, thereby increasing the albumen’s alkalinity. Elevated pH contributes to the degradation of structural proteins, such as ovomucin and lysozyme, leading to the liquefaction of thick albumen. Furthermore, higher alkalinity can negatively affect sensory properties, including flavor and overall acceptability.
The present findings, aligned with recent reviews, suggest that the effectiveness of egg coatings depends on both the base material and additional components such as plasticizers. Trends in coatings research highlight the potential of novel and sustainable materials, including agro-industrial residues, to improve barrier properties and extend shelf life, although formulation optimization remains critical (Pires et al., 2022).
Fibrous materials, such as the residues of açaí and camu-camu, can contribute significantly to the viscosity and structural properties of coating solutions. Fresh camu-camu pulp contains approximately 1.69 g of fiber per 100 g, while the lyophilized form can reach ~19.23 g/100 g depending on the sample (Moats et al., 2023). The industrial processing of açaí pulp generates large amounts of residues, mainly seeds and fibers, which can account for up to 80% of the fruit weight. Açaí seeds are rich in dietary fiber, with values around 86% (Melo et al., 2021). These differences may influence the formation and uniformity of the coating film, as high fiber content tends to increase viscosity and affect the coalescence of the polymer matrix.
The content and type of fiber present in fruit residues directly affect both the formation and the functional efficiency of the coatings. Insoluble fibers can enhance film strength, while soluble fibers improve water retention and confer greater flexibility. However, excessively high fiber content may increase the viscosity of the coating solution, hinder uniform application, and promote microfissure formation, which compromises the barrier against moisture and gas loss.
The inclusion of plasticizers, such as glycerol, sorbitol, or propylene glycol, is essential to balance the rigidity introduced by the fiber and to ensure that the film remains flexible and adherent (Pires et al., 2022). When properly combined, fibrous residues can also serve as carriers for bioactive compounds present in the fruit, enhancing the protective effect on the egg. Therefore, the efficiency of the coating depends not only on the type of base but also on the interaction between fiber, plasticizer, and application method, highlighting the importance of optimizing these factors to produce homogeneous and functional films.
Additionally, the natural acidity of the residues used as coating bases should be considered, as camu-camu pulp typically exhibits a pH of 2.31-2.93 (Mattietto et al. 2019), whereas açaí pulp generally presents a slightly higher pH of around 4.7 (Silva et al., 2025). This intrinsic acidity may influence interactions between fibrous components and plasticizers in the coating solution, affecting the coalescence of the film matrix, its homogeneity, and chemical stability during storage. Formulation strategies must account for both fiber content and pH to develop effective, stable, and uniform coatings.
Plasticizers such as glycerol, sorbitol, and propylene glycol have demonstrated effectiveness in maintaining internal egg quality, with sorbitol being particularly efficient in preserving albumen pH (Pires et al., 2022). While glycerol is the most used plasticizer due to its availability and low cost, polyols like sorbitol may offer superior performance in maintaining internal egg quality and chemical stability (Pires et al., 2022). Appropriate selection and concentration of plasticizers can mitigate the effects of prolonged storage by slowing albumen alkalinization and the degradation of structural proteins, such as ovomucin and lysozyme. Optimizing the type and concentration of plasticizer for each coating base is therefore very important to maximize protective barriers while minimizing potential sensory impacts on the final product.
Future studies should explore different fractions of fruit residues, such as fruit powder, freeze-dried pulp, or peels, to balance film strength and flexibility while avoiding high viscosity. Additionally, the incorporation of starch or other polysaccharides into the formulation may improve film-forming properties, enhancing mechanical strength, flexibility, and barrier performance. Combining fruit residues with natural polymers could also facilitate uniform film formation, reduce microfissures, and allow better integration of bioactive compounds, potentially increasing the functional efficiency of the coatings. Adjustments to the coating solution pH, either through buffering or combining fruits with higher pH, could be tested to improve matrix coalescence and plasticizer efficiency. The investigation of new plasticizers or combinations, such as mixtures of glycerol, sorbitol, and propylene glycol, may optimize film flexibility and barrier properties without compromising the sensory characteristics of the egg. Furthermore, detailed studies of film microstructure using techniques like scanning electron microscopy can help identify vulnerable regions and correlate physical properties with functional performance. Antibacterial activity tests should also be conducted to evaluate the coatings’ effectiveness against pathogenic bacteria commonly found in eggs. One limitation of the present study is the absence of a positive control treatment using an already established coating material. Because this work was designed as a preliminary proof-of-concept evaluation, the experimental comparison was restricted to coated and uncoated eggs to determine whether the developed formulation exhibited a detectable preservation effect. Future studies should include comparative benchmark treatments to further position the performance of the proposed coating relative to existing preservation strategies. Finally, testing coatings under commercial storage and transportation conditions, considering temperature, humidity, and handling variations, is important to validate coating effectiveness in real-world scenarios.
The present study should be interpreted as a preliminary investigation, and the findings must therefore be considered within the exploratory scope of the experimental design. Although the results are promising, further studies with expanded replication will be necessary to confirm the observed trends and strengthen the robustness of the findings.
4. Conclusion
This preliminary study suggests that edible coatings formulated with Amazonian fruit residues (açaí or camu-camu), combined with different plasticizers, showed potential for preserving internal egg quality during 21 days of storage at ambient temperature. Although no statistically significant differences were observed among treatments for weight loss and Haugh unit, some camu-camu-based coatings showed numerically higher HU values, indicating a possible tendency toward improved preservation of internal egg quality under the conditions of this study. Albumen pH values remained within the expected range throughout storage. Overall, the results provide preliminary evidence that coatings based on Amazonian fruit residues may represent a sustainable alternative for egg preservation, while also contributing to the valorization of agro-industrial by-products. However, further studies with expanded replication, additional physicochemical and microbiological analyses, and broader comparative validation are necessary to confirm and extend these findings.
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Declaration of Generative AI and AI-assisted Technologies in the Writing Process
During the preparation of this work, the author(s) used ChatGPT (OpenAI) to verify the English language and improve grammatical accuracy. After using this tool, the author(s) reviewed and edited the content as needed and take full responsibility for the content of the publication.
Data Availability
Data will be made available on request.
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Edited by
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Editor:
Marion Pereira da Costa
