Application of Biodegradable Wrappers Polysaccharide-Based in Egg Packaging: A Review

Eggs are an inexpensive food with various nutrients and high biological value. The decline in egg quality starts immediately after laying and progresses rapidly depending on the storage conditions. To aim of preventing the penetration of microorganisms and gas and mass exchanges, various approaches were studied based on inactivating microorganisms and coating the pores on the eggshell, in order to maintain the quality and extension of the egg shelf life. As an alternative to the traditional packaging of eggs and other food products, using biodegradable wrappers based on agricultural and food industries waste was associated with successful results. Polysaccharide packaging materials are low-cost and available, but they are not considered suitable wrappers against the penetration of water vapor, so this problem can be solved by applying physical and chemical modification methods and creating composite and active wrappers. Using food wrappers in the form of biodegradable packaging, in addition to preventing food wastage and longer protecting food, is an effective approach to overcoming the problems of waste disposal. At the same time, proper design and appearance, economic justification, using devices and practical methods in preparation, and appropriate, compatible, efficient and competitive formulation should also be considered.