Development of a spent cinnamon bark‐incorporated egg box and analysis of its effectiveness on internal quality characteristics of chicken eggs

In the present study, two types of egg boxes were manufactured using spent cinnamon bark (SCB) and cardboard pulp mixture (CPM) as 40%:60% and 50%:50%, respectively, and 100% CPM was considered as the control. Eggs (190) of Shaver Brown strain (56 weeks old) were packed in three types of boxes and stored for 3 weeks at room temperature (31 ± 0.55°C). The drop, lid, and lock tests were practiced and they had not difference (p > .05). The eggs stored in the control had the lowest (p < .05) weight loss (WL) (2.88%). In the case of Haugh Unit (HU) and Yolk Index (YI), eggs in three boxes could be stored up to the second week, and values were changed from 32.25–40.81 to 0.25–0.26, respectively, at that week of storage period. Sensory data revealed that eggs from 40% SCB-incorporated and control boxes had similar (p < .05) overall acceptability. Thus, SCB powder can be effectively used to replace 60% CPM in the production of egg boxes. Practical applications SCB has become an environmental issue in cinnamon distillation areas since it takes a long time to decompose. The replacement of CPM by SCB has not influenced changes in internal quality parameters (HU, YI, albumen, and yolk pH) of eggs stored in any boxes at high temperatures (31°C). Based on current results, a novel egg box can be produced by replacing 60% CPM without affecting the physical strength and usability of the egg boxes while utilizing an agricultural by-product which can be problematic to the environment.