Vol. 9, Special Issue 2 (2024)

Author(s): MU Tanpure, SH Mane, DK Kamble, VE Narwade and RG Nimase

Abstract: Eggs are a cornerstone of human nutrition, valued for their rich nutrient profile and versatility in cooking. However, maintaining the freshness and shelf life of eggs is essential to ensure their quality and safety throughout the food supply chain. This comprehensive review explores the scientific perspectives and methodologies employed to maximize the shelf life and utility of eggs. It provides an in-depth analysis of the multifaceted factors influencing egg quality, including storage conditions, packaging techniques, and emerging preservation technologies. Furthermore, it delves into the intricate interplay of biochemical and microbiological processes that impact egg freshness and safety over time. The review also examines innovative approaches and cutting-edge advancements aimed at prolonging the shelf life of eggs while preserving their nutritional content, flavour, and texture. By elucidating these scientific principles, this review equips producers, retailers, and consumers with valuable insights to enhance egg quality and safety practices. Moreover, it underscores the importance of continued research and collaboration to address evolving challenges and opportunities in the egg industry.