Vol. 9, Issue 2, Part G (2024)

Author(s): MU Tanpure, DK Kamble, DK Deokar, AT Lokhande and VD Borkar

Abstract: The excellent nutritional content of eggs and the flexibility with which they may be used in a variety of culinary applications have contributed to their central position in dietary regimens all over the globe. However, due to the fact that they are perishable, they are susceptible to quick microbial contamination and degradation, which presents a considerable issue in terms of assuring their durability and safety for consumption. The purpose of this in-depth analysis is to investigate the many scientific approaches and innovations that have been developed with the intention of extending the shelf life of eggs and increasing their usefulness without affecting the nutritional content or safety of the food itself. This article aims to provide a comprehensive overview of the operational mechanisms, efficacy, and broader implications for food security and sustainability by meticulously examining both age-old techniques and cutting-edge technologies in egg preservation. This will be accomplished by examining both ancient techniques and cutting-edge technologies. This analysis covers a wide range of techniques, from more conventional methods such as refrigeration and coating to more cutting-edge approaches such as Modified Atmosphere Packaging (MAP), edible coatings, and the application of nanotechnology. It provides insights into the potential of these techniques to revolutionise egg storage and reduce food waste. This investigation not only emphasises the significance of integrated preservation strategies, but it also emphasises the necessity of ongoing research to refine these methods. This will ensure that eggs continue to be a food source that is safe, nutritious, and easily accessible in the context of the global community.