Rice lab’s egg-based coating extends shelf life of perishable produce

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.
Read about the project here: news.rice.edu/2020/06/04/egg-b...

[@jujipotle]

here from that rice email

[@srinivasaddanki1921]

Great to see such deep research of using sustainable and environmental methods to solve our everyday mundane problems. Excellent work. Well done Owls !!!

[@andnowwhat2987]

This is actually super cool!

[@jimmytollett7465]

I wonder about the taste that comes with using the solution as a method of preservation, but seems very interesting nonetheless

[@anthonydelgado4298]

What would be your dip coating formulation?

[@mohanso]

Interesting..

[@TillerInstinct]

I’ve never understood why they wash the coating off the eggs here in the US, but don’t in Europe.

[@pranithakothuru7937]

What about people who have egg allergies ?

[@traiia4147]

hm, interesting! Clearly, it's not *magic*, but it seems to work a treat!