Authors:
P.G.d.S. PiresDepartment of Animal Science, Universidade Federal do Rio Grande do Sul, Bento Gonçalves 7712, Porto Alegre, Brazil

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https://orcid.org/0000-0002-0848-4850
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C. BavarescoZootechnician, Non-ruminants Nutrition, Animal Science, Brazil

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G.d.S. OliveiraFaculty of Agronomy and Veterinary Medicine, University of Brasília, Brasília, Federal District, Brazil

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C. McManusFaculty of Agronomy and Veterinary Medicine, University of Brasília, Brasília, Federal District, Brazil

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V. Machado dos SantosLaboratory of Poultry Science, Federal Institute of Brasília, Brasília, Federal District, Brazil

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I. AndrettaDepartment of Animal Science, Universidade Federal do Rio Grande do Sul, Bento Gonçalves 7712, Porto Alegre, Brazil

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Abstract

This study aimed to compare and evaluate the effects of different protein coatings on maintaining the quality of eggs stored for six weeks at 20 °C. 308 brown table eggs from ISA Brown hens were used for four treatments: uncoated eggs, coated with rice protein concentrate – RPC, soy protein concentrate – SPC, and whey protein concentrate – WPC. Eggs started with Haugh Units (HU) of 82.01 and reduced in proportions of 28.75% (control), 12.82% (RPC), 12.90% (SPC), and 10.54% (WPC) on the last day of storage. Coated eggs showed smaller reductions (P < 0.0001) in this response. Protein coatings can effectively maintain the quality of eggs stored for six weeks at 20 °C. However, the WPC coating maintained the highest egg rate and the best yolk index for eggs stored for six weeks at 20 °C.

  • Akarca, G., Istek, Ö., and Tomar, O. (2021). The effect of resin coating on the quality characteristics of chicken eggs during storage. Journal of Food Science, 86(4): 12431257. https://doi.org/10.1111/1750-3841.15686.

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  • Akter, Y., Kasim, A., Omar, H., and Sazili, A.Q. (2014). Effect of storage time and temperature on the quality characteristics of chicken eggs. Journal of Food, Agriculture and Environment, 12(3–4): 8792.

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  • Almeida, D.S.D., Schneider, A.F., Yuri, F.M., Machado, B.D., and Gewehr, C.E. (2016). Egg shell treatment methods effect on commercial eggs quality. Ciência Rural, 46: 336341.

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  • Antunes, A.J. (2003). Funcionalidade de proteínas do soro de leite bovino. Editora Manole Ltda, p. 135.

  • Biladeau, A.M. and Keener, K.M. (2009). The effects of edible coatings on chicken egg quality under refrigerated storage. Poultry Science, 88(6): 12661274. https://doi.org/10.3382/ps.2008-00295.

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  • Caner, C. and Yüceer, M. (2015). Efficacy of various protein-based coating on enhancing the shelf life of fresh eggs during storage. Poultry Science, 94(7): 16651677. https://doi.org/10.3382/ps/pev102.

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  • Derelioglu, E. and Turgay, O. (2022). Effect of chitosan coatings on quality and shelf-life of chicken and quail eggs. African Journal of Food Science, 16(3): 6370. https://doi.org/10.5897/AJFS2021.2158.

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  • Funk, E. (1948). The relation of the yolk index determined in natural position to the yolk index as determined after separating the yolk from the albumen. Poultry Science, 27(3): 367.

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  • Haugh, R.R. (1937). A new method for determining the quality of an egg. US Egg Poultry, 39: 2749.

  • Khattak, A., Sharma, M., and Sanghi, D. (2016). Extension of shelf life of raw eggs using whey protein based eggshell coating. International Journal of Food and Nutritional Sciences, 5(3): 80.

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  • Lacroix, M. and Vu, K.D. (2014). Edible coating and film materials: proteins. In: Han, J.H. (Ed.), Innovations in food packaging. Elsevier, pp. 277304.

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  • Lopes, L.C., da Silva, A.O., and Luvielmo, M.M. (2022). Evaluation of the quality and mechanical resistance of eggs with the application of biodegradable coatings. Revista Engenharia na Agricultura – REVENG, 30: 7584. https://doi.org/10.13083/reveng.v30i1.13214.

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  • Martínez, Y., Soliz, N.D., Bejarano, M.A., Paz, P., and Valdivie, M. (2021). Effect of storage duration and temperature on daily changes in external and internal egg quality of eggs from Dekalb White® laying hens. European Poultry Science, 85. https://doi.org/10.1399/eps.2021.329.

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  • Obanu, Z.A. and 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(12): 13111317. https://doi.org/10.1002/jsfa.2740351207.

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  • Oliveira, G.S., dos Santos, V.M., Rodrigues, J.C., and Santana, Â.P. (2020). Conservation of the internal quality of eggs using a biodegradable coating. Poultry Science, 99(12): 72077213. https://doi.org/10.1016/j.psj.2020.09.057.

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  • Oliveira, G.D.S, McManus, C., Pires, P.G. D.S., and dos Santos, V.M. (2022). Combination of cassava starch biopolymer and essential oils for coating table eggs. Frontiers in Sustainable Food Systems, 6: 957229. https://doi.org/10.3389/fsufs.2022.957229.

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  • Pires, P.G.S., Bavaresco, C., Wirth, M.L., and Moraes, P.O. (2022): Egg coatings: trends and future opportunities for new coatings development. World's Poultry Science Journal, 78(3): 751763. https://doi.org/10.1080/00439339.2022.2075298.

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  • Pires, P.G.S., Machado, G.S., Franceschi, C.H., Kindlein, L., and Andretta, I. (2019a). Rice protein coating in extending the shelf-life of conventional eggs. Poultry Science, 98(4): 19181924. https://doi.org/10.3382/ps/pey501.

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  • Pires, P.G.S., Pires, P.D.S., Cardinal, K.M., Leuven, A.F.R., Kindlein, L., and Andretta, I. (2019b). Effects of rice protein coatings combined or not with propolis on shelf life of eggs. Poultry Science, 98(9): 41964203. https://doi.org/10.3382/ps/pez155.

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  • Sariyel, V., Aygun, A., Coklar, H., Narinc, D., and Akbulut, M. (2022). Effects of prestorage application of gum arabic coating on the quality of table eggs during storage. Kafkas Universitesi Veteriner Fakultesi Dergisi, 28: 363370. https://doi.org/10.9775/kvfd.2022.27077.

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  • Xu, L., Zhang, H., Lv, X., Chi, Y., Wu, Y., and 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): 19211934. https://doi.org/10.1080/10942912.2016.1224896.

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  • Yamak, U.S., Sarica, M., Erensoy, K., and Ayhan, V. (2021). The effects of storage conditions on quality changes of table eggs. Journal of Consumer Protection and Food Safety, 16: 7181. https://doi.org/10.1007/s00003-020-01299-6.

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  • Yüceer, M. and 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): 153162. https://doi.org/10.1002/jsfa.6322.

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Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • J. Beczner (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • F. Békés (FBFD PTY LTD, Sydney, NSW Australia)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • M. Dobozi King (Texas A&M University, Texas, USA)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • K. Héberger (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • P. Ng (Michigan State University,  Michigan, USA)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • L. Perez (University of Cordoba, Cordoba, Spain)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • S. Tömösközi (Budapest University of Technology and Economics, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

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2021  
Web of Science  
Total Cites
WoS
856
Journal Impact Factor 1,000
Rank by Impact Factor Food Science & Technology 130/143
Nutrition & Dietetics 81/90
Impact Factor
without
Journal Self Cites
0,941
5 Year
Impact Factor
1,039
Journal Citation Indicator 0,19
Rank by Journal Citation Indicator Food Science & Technology 143/164
Nutrition & Dietetics 92/109
Scimago  
Scimago
H-index
30
Scimago
Journal Rank
0,235
Scimago Quartile Score

Food Science (Q3)

Scopus  
Scopus
Cite Score
1,4
Scopus
CIte Score Rank
Food Sciences 222/338 (Q3)
Scopus
SNIP
0,387

 

2020
 
Total Cites
768
WoS
Journal
Impact Factor
0,650
Rank by
Nutrition & Dietetics 79/89 (Q4)
Impact Factor
Food Science & Technology 130/144 (Q4)
Impact Factor
0,575
without
Journal Self Cites
5 Year
0,899
Impact Factor
Journal
0,17
Citation Indicator
 
Rank by Journal
Nutrition & Dietetics 88/103 (Q4)
Citation Indicator
Food Science & Technology 142/160 (Q4)
Citable
59
Items
Total
58
Articles
Total
1
Reviews
Scimago
28
H-index
Scimago
0,237
Journal Rank
Scimago
Food Science Q3
Quartile Score
 
Scopus
248/238=1,0
Scite Score
 
Scopus
Food Science 216/310 (Q3)
Scite Score Rank
 
Scopus
0,349
SNIP
 
Days from
100
submission
 
to acceptance
 
Days from
143
acceptance
 
to publication
 
Acceptance
16%
Rate
2019  
Total Cites
WoS
522
Impact Factor 0,458
Impact Factor
without
Journal Self Cites
0,433
5 Year
Impact Factor
0,503
Immediacy
Index
0,100
Citable
Items
60
Total
Articles
59
Total
Reviews
1
Cited
Half-Life
7,8
Citing
Half-Life
9,8
Eigenfactor
Score
0,00034
Article Influence
Score
0,077
% Articles
in
Citable Items
98,33
Normalized
Eigenfactor
0,04267
Average
IF
Percentile
7,429
Scimago
H-index
27
Scimago
Journal Rank
0,212
Scopus
Scite Score
220/247=0,9
Scopus
Scite Score Rank
Food Science 215/299 (Q3)
Scopus
SNIP
0,275
Acceptance
Rate
15%

 

Acta Alimentaria
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Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia    
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

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