Effects of Whey Protein, <em>Aloe vera</em>, and Carnauba Wax Biofilms on the Internal Quality of Eggs from 86-Week-Old Hens

Egg quality loss during storage is a major concern in the poultry industry, particularly for eggs from older hens, which are more susceptible to shell thinning, albumen liquefaction, and yolk weakening. This study aimed to evaluate the effectiveness of biofilms based on whey protein, Aloe vera, and carnauba wax in preserving the internal quality of eggs from 86-week-old laying hens stored at room temperature for 21 days. Eggs were obtained from a commercial flock and immersed in biofilm solutions; uncoated eggs served as controls. A completely randomized design with four treatments (three biofilms and one control) and four storage periods (0, 7, 14, and 21 days) was applied, with 15 replicates per treatment. Internal quality parameters, including Haugh units, yolk index, albumen pH, and yolk color (CIELab system), were measured throughout the storage period. Biofilms containing whey protein and Aloe vera were most effective at maintaining albumen viscosity and reducing pH increases, with whey protein consistently outperforming other coatings across all storage times. Carnauba wax provided intermediate protection, reducing moisture and CO₂ loss but preserving albumen structure less effectively. Yolk color remained relatively stable in the whey and Aloe vera treatments, while control and carnauba wax eggs exhibited increasing yellowing over time, suggesting oxidative changes. These findings indicate that edible protein and polysaccharide coatings can effectively mitigate quality deterioration in eggs from mature hens, offering a sustainable, residue-free approach to extending shelf life. The application of such biofilms can benefit both table eggs and industrial processing, reducing storage losses and improving product quality in older flocks.