It is not news that fresh food is key to good nutrition and health. The challenge with fresh food is its shelf life. Food gets spoilt due to several factors including microbial growth, or high temperature. Preventing food from getting spoilt by using refrigeration or coating with wax can not only be expensive but also comprises the taste. Researchers from Rice University, Georgia Institute of Technology, University of Houston and Rensselaer Polytechnic Institute developed an egg-sourced albumin coating reinforced with nanocrystalline cellulose that they made from waste materials. The shelf life of banana, avocado, papaya, and strawberry, was extended by a week when they were coated by this reformed and innovative and safe waste material. The fruits had reduced browning and internal ripening. Nothing is a waste if you can think innovatively. [Read More]
