REVESTIMENTO COM GLICERINA E CINNAMOMUM VERUM SOBRE QUALIDADE INTERNA DE OVOS DE CODORNA DURANTE O ARMAZENAMENTO

Abstract

The objective of this study was to evaluate the effects of cinnamon extract (Cinnamomum verum), used alone or associated with a glycerin coating, on the quality of fresh and stored quail eggs. A total of 260 quail eggs were subjected to five treatments: control (uncoated eggs), sanitization with a 50 ppm chlorine solution, application of pure glycerin, application of glycerin associated with 1% cinnamon extract, and application of 1% cinnamon extract alone. The eggs were stored for up to 35 days at 20.0 ± 0.6 °C and 45.0 ± 2.1% relative humidity. Weekly evaluations included percentage composition (shell, albumen, and yolk), weight loss, external quality parameters (specific gravity and shell thickness), and internal quality parameters (Haugh units, yolk index, yolk color, and albumen and yolk pH). The results indicated that increasing storage time led to a reduction in albumen percentage, a relative increase in yolk percentage, elevated pH values, and changes in yolk coloration. The treatment combining glycerin with cinnamon extract delayed the loss of internal quality, maintaining higher Haugh unit values, yolk index, and color intensity, due to the antioxidant and antimicrobial properties of the extract and the humectant characteristics of glycerin. Additionally, glycerin contributed to reduced water loss, preserving shell integrity and albumen quality. Eggs treated with chlorine showed accelerated shell degradation, whereas the control group exhibited the lowest internal quality preservation rates. It can be concluded that the glycerin coating associated with cinnamon extract is an effective strategy for extending the physical and chemical quality of quail eggs during storage and may be applied as a natural and safe alternative for egg preservation.