Electrolyzed acidic water (EAW) contains hypochlorous acid as its active compound, which is a potent antimicrobial. It was encapsulated in polymeric coatings and applied to the surface of eggs. The antimicrobial activity and the ability to extend the shelf life of eggs at ambient temperature for 45 days were evaluated, by physical, microbiological, and sensory analyses. The analysis also included the evaluation of mechanical, thermal, and crystallinity properties and the interaction between the coating components and the eggshell. The results showed that eggs from young, middle-aged, and adult hens, encapsulated and coated with EAW, hydroxypropyl methylcellulose, polyvinyl alcohol, and chitosan, gained resistance and a glossy appearance. The thickness of the coating was 2.9 µm for young and adult hens' eggs and 2.60 µm for those of old hens, as observed by SEM. Shelf life was extended to 45 days under refrigeration and more than 30 days at ambient temperature. Coated eggs were acceptable for 85% of the panelists compared to 57% acceptance of non-coated eggs. The encapsulation and coating with EAW as an antimicrobial agent improved the surface protection of commercial eggs, reduced albumen liquefaction, and maintained quality by acting as a barrier against air, thereby preserving sensory characteristics.
