08 Jun 2020 --- 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 in Houston, Texas, US. Researchers found when the micron-thick 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. The innovation that tackles food waste for both eggs and produce is a promising step to creating more bioprotective films on fruits and vegetables that reduce superfluous plastic or otherwise inedible packaging.
