Preservation of chicken egg quality using pectin derived from water hyacinth

This study investigates the potential of pectin derived from water hyacinth, an aquatic floating weed, as a coating material for chicken eggshells to preserve egg quality and extend shelf life. A total of 240 fresh chicken eggs were divided into four groups: 1) uncoated (control), 2) coated with a 2 % chitosan solution, 3) coated with a 1.5 % solution of pectin from water hyacinth, and 4) coated with a 2.5 % solution of pectin from water hyacinth. The eggs were stored at room temperature for 35 days before egg quality parameters, including weight loss, Haugh unit, yolk index, and albumen pH, were measured on a weekly basis. The results showed that eggs coated with water hyacinth pectin exhibited significantly lower weight loss and albumen pH (p < 0.05) compared to the uncoated eggs. Furthermore, the water hyacinth pectin coating effectively maintained the Haugh unit at Grade A levels for up to 28 days of storage. These findings suggest that the water hyacinth pectin coating acts as a protective barrier, limiting the transfer of water and carbon dioxide through the eggshell, thereby preserving egg quality and extending shelf life. In summary, water hyacinth pectin demonstrated promising potential as an environmentally friendly coating material, offering an alternative approach to maintaining egg quality and extending shelf life.