Effect of different concentrations of gellan gum with/without 0.50% basil essential oil on the physicochemical properties of gellan gum-rice bran oil coating emulsions and their application in egg preservation

This work investigated the effects of different concentrations (0.10 %, 0.15 % or 0.20 %, w/v) of gellan gum (GG) with/without 0.50 % (v/v) basil essential oil (BEO) on physicochemical properties of gellan gum-rice bran oil (GG-RBO) emulsions. The results showed that GG-RBO emulsions with 0.15 % or 0.20 % GG were more stable than GG-RBO emulsion with 0.10 % GG (as evidenced by higher apparent viscosity and absolute zeta potential, but smaller average particle size and lower turbidity), thus displaying better coating performances (as evidenced by bigger contact angle but lower moisture content). The presence of BEO further improved their stability and coating performances. Coating with GG-BRO or GG-RBO-BEO emulsion with 0.15 % GG significantly delayed the increase in weight loss, and the decrease in haugh unit, yolk index and albumen pH of eggs during 42 days storage; moreover, GG-RBO-BEO emulsion caused lower total aerobic plate count. Therefore, GG-RBO, especially GG-RBO-BEO emulsion has potential in egg preservation.