Preservation of Egg Quality Using Pectin Derived from Moringa, Spinach, and Baobab Leaves

ABSTRACTThis study investigates the efficacy of natural pectin coatings derived from Moringa, Spinach, and Baobab leaves in preserving the quality of eggs over a 35-day storage period. Using Analysis of Variance (ANOVA) and Duncan’s Multiple Range Test at a 5% significance level (p < 0.05), the coatings were assessed for their impact on both physical (eggshell thickness, weight loss, Haugh unit, yolk index) and nutritional (fat, protein, iron content, albumen pH) parameters. Spinach-coated eggs consistently maintained superior eggshell thickness (up to 0.66±0.05 mm on Day 0) and the lowest weight loss (1.91±0.03% on Day 7), indicating enhanced moisture retention and shell preservation (Favier et al., 2020; Nys et al., 2004). Moringa-coated eggs demonstrated the highest fat retention (20.11±0.01%) and more stable albumen pH, likely due to the antioxidant and film-forming properties of moringa pectin (Oladipo & Ganiyu, 2020). Haugh unit and yolk index declined in all treatments but remained significantly higher (p < 0.05) in coated eggs, especially with baobab and moringa treatments (Samli et al., 2005; Silversides & Budgell, 2004). Coated eggs also retained more protein and iron than controls, with spinach and moringa outperforming baobab and uncoated eggs in nutrient preservation (Adeyeye et al., 2018; Ferreira et al., 2008). Overall, pectin coatings from spinach and moringa proved to be effective, biodegradable solutions for extending egg shelf life while maintaining quality.