Preserving boiled eggs with a sterilization system employing microbial laccase and wood vinegar

A combination of a microbial laccase and wood vinegar was used to treat the shell surface of boiled eggs. The laccase enhanced the sterilization effect of phenolic compounds contained in the wood vinegar and resulted in prevention of microbial infection of the boiled eggs after storage for 21 days at 40°C and 75% relative humidity. Significant phenoxy radicals, formed by the catalytic reaction of the laccase, could be detected in the shell of the boiled eggs.