Natural coating of the eggs has a lot of advantages

Eggs can be used as a Basis for a cost-effective coating for the protection of fruit and vegetables. Coated food resist Rot for a longer period of time, compared with standard coatings, such as wax, but without some of the associated disadvantages.

In a current research project, under the leadership of Rice University in collaboration with the Brown School of Engineering, it was found that a natural coating of eggs protects food from Rotting. The results of the investigation were published in the English scientific journal “Advanced Materials”.

Coating of the eggs has several benefits

The research work was developed in a laboratory, a micro-meter thickness of the coating, which can hold products such as fruits and vegetables fresh longer than comparable coatings. In addition, such a coating of eggs would have significant benefits for our environment.

Food shortages could be reduced

As the egg-coating, by Spraying or by Dipping, it showed the remarkable ability, the Rot of the coated food product over a longer period of time to resist. The coating is based on eggs that would never get on the market. The restriction of food waste would contribute to the promotion of a sustainable life. In this way, food could be without genetic modification, non-edible Coatings or chemical additives made more durable.

What are the advantages of the coating had?

The multi-functional coating is not only edible, it also slows down the dehydration, provides anti-microbial protection and is largely impermeable to both water vapor, in order to delay the dehydration, as well as for gases, in order to prevent early maturation. The coating is natural and easily washable with water, report the researchers. If someone is sensitive to the coating or an Egg Allergy, you can remove the coating easily.

What the coating is exactly?

Egg white and egg yolk make up almost 70 percent of the Coating. The largest part of the remainder consists of so-called nano-scale, cellulose obtained from wood. It serves as a water barrier and preserves the products in front of the Shrink. In addition, a small amount of Curcumin is due to its anti-microbial effect and a splash of Glycerin, which is supposed to increase the elasticity.

Fruits remain on Test for much longer fresh

Laboratory tests on coated strawberries, Avocados, bananas, and other fruits showed that the fruits retained their Freshness much longer than uncoated products. Compression tests also showed that coated fruits were significantly firmer than uncoated. This is the ability of the coating to keep water in the products and to slow down the ripening process showed.

Coating as resistant as plastic film

An analysis of the coating showed also that it is extremely flexible and cracks can resist. Tests of the tensile properties of a coating produced film showed that they are just as resistant as other products, including plastic films for the packaging of products. In further Tests, the coating has also proved to be non-toxic and also, a thicker coating was easily washable.

Research on the vegan Version is already in progress

The researchers continue to work on the refinement of the composition of the coating, and consider using other starting materials. “We decided to go for egg proteins, because many eggs are wasted, but that doesn’t mean that we can also use other,” explains the study researchers, Muhammad Rahman of the Rice University, in a press release. The Team is now testing new proteins which could be extracted from plants instead of animal products to be similarly effective coatings. (as)

Authors and source of information

This Text meets the requirements of the medical literature, medical guidelines, as well as current studies and was examined by doctors and Medical scientists.