Advances in Biology & Earth Sciences

This study aimed to evaluate the efficacy of a combination of pectin and silver nanoparticles (AgNPs) synthesized using orange peel essential oil at concentrations of 25, 50 and 75 ppm in preserving chicken eggs during storage. Egg quality was assessed through shell parameters (weight loss, shape index, shell thickness and shell ratio) and yolk parameters (yolk index, yolk ratio and yolk color). The results showed that AgNPs treatment improved egg quality compared to the untreated control, as evidenced by higher Haugh unit (HU) values and egg white height. Unlike most previous studies that only applied nanosilver coatings, this work emphasizes the use of orange peel essential oil as both a green reducing agent and a source of bioactive compounds to optimize AgNPs concentration for effective egg preservation. These findings highlight the potential of AgNPs as a green nanotechnology for food preservation. Their application in egg preservation may help extend shelf life, reduce postharvest losses and maintain consumer-acceptable quality without relying solely on conventional preservation techniques. Further studies are needed to assess the feasibility, cost-effectiveness and safety aspects on a large scale to support future commercialization.