An Egg-based coating

The new alternative to artificial wax coating

Authors

  • Ritu Rani Bhakat Guru Nanak Dev University, Amritsar

Abstract

Every year 3% of the total egg produced is discarded by the manufacturers, but now these eggs can be made use of very creatively. This is a very inexpensive alternative which helps using the waste eggs which would otherwise end up polluting the environment. The researchers have found a new alternative to the artificial wax coatings applied on the fresh fruits and vegetables to save them from being deteriorated even before reaching the consumers or being processed. This coating provides answers to the various problems related to the health hazardous artificial coatings and chemical additives used to provide freshness to the produce. It is completely safe and does not have any side effects. Researchers are now working on developing the same kind of coating with the use of plant based proteins.

References

Rice University "Egg-based coating preserves fresh produce: Protein coating extends shelf life of perishable fruits and vegetables." ScienceDaily 4 June 2020. https://www.sciencedaily.com/releases/2020/06/200604120548.htm

Melita Fernandes "Fruit Waxing" 28 February 2018 https://www.google.com/amp/s/www.medindia.net/amp/dietandnutrition/fruit-waxing.htm

M. Shahbandeh "Egg production worldwide 1990-2018" 20 February 2020 https://www.statista.com/statistics/263972/egg-production-worldwide-since-1990/

Published

2020-09-02

How to Cite

[1]
R. R. Bhakat, “An Egg-based coating: The new alternative to artificial wax coating ”, FASJ, vol. 1, no. 3, Sep. 2020.