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Egg-based coating extends shelf life of perishables

Egg-based coating extends shelf life of perishables

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Houston – Eggs that would otherwise be wasted can be used as the base of an inexpensive coating to protect fruits and vegetables, according to Rice University researchers. The Brown School of Engineering lab of materials scientist Pulickel Ajayan and colleagues have developed a micron-thick coating that solves problems both for the produce and its consumers, as well as for the environment. When the coating was applied to produce by spraying or dipping, it showed a remarkable ability to resist rotting for an extended period comparable to standard coatings like wax but without some of the inherent problems. The work by Rice undergraduate students Seohui (Sylvia) Jung and Yufei (Nancy) Cui is detailed in Advanced Materials. The coating relies on eggs that never reach the market. As the United States produces more than 7 billion eggs a year and manufacturers reject 3% of them, the researchers estimate more than 200 million eggs end up in landfills. Even before the impact of the new…
Source: Egg-based coating extends shelf life of perishables

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