Evaluation of chitosan treatment for lowering yolk cholesterol in chicken eggs

Eggs are widely consumed as a nutritious food source, providing proteins, vitamins and minerals, yet their high yolk cholesterol content has raised concerns for human health. The present study explored the use of chitosan, a natural bioactive polymer, to reduce yolk cholesterol in chicken eggs while ensuring product acceptability. Fresh eggs were immersed in chitosan solutions at concentrations of 0.5 and 1 for different durations of 1, 2 and 3 hours to allow uniform coating across the shell surface. Sensory assessment was carried out to determine the most suitable formulation, and the treatment with 0.5 chitosan for 1 hour (T1) achieved the highest acceptability score, comparable to untreated eggs. This treatment was then subjected to cholesterol estimation using a colorimetric assay with a UV VIS spectrophotometer. The analysis revealed a significant reduction (p