Volume: 57 Issue: 1
Year: 2026, Page: 175-178, Doi: https://doi.org/10.51966/jvas.2026.57.1.175-178
Received: Dec. 8, 2025 Accepted: Feb. 16, 2026 Published: March 31, 2026
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 < 0.05) in yolk cholesterol content of treated eggs compared with the control group. The findings indicate that chitosan treatment can effectively lower cholesterol in eggs through a simple surface-application process, offering a natural strategy to produce healthier egg products without compromising consumer preference.
Keywords: Eggs, chitosan, cholesterol, reduction
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© 2026 Aswathy et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0
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Aswathy, T.R., Vasudevan, V.N., Sasi, S., Uma, R., Saju, S.S., Hridhya, V.C. & Akhila, V.V. (2025). Evaluation of chitosan treatment for lowering yolk cholesterol in chicken eggs. Journal of Veterinary and Animal Sciences 57 (1), 175-178 https://doi.org/10.51966/jvas.2026.57.1.175-178