Preserving Fresh Eggs via Egg‐Derived Bionanocomposite Coating

• DOI: 10.1002/adfm.202310091
• Publication Date: 2024-04-12T14:44:36Z
• Authors: Aasha Zinke; Neethu Pottackal; Farhan Zahin; Mohammed Intishar...; Faravi Ahmed; Yue Ji; Zaheeruddin Mohammed; Matthew D. Meyer; Corwin Miller; Matthew R. Bennett; Vijaya Rangari; J. Carson Meredith; Pulickel M. Ajayan; Muhammad M. Rahman
• Keywords: Yolk; Haugh unit

Abstract Egg waste is a major contributor to global food waste, accounting for 15% of discarded in the United States. Typically, eggs have shorter shelf life at room temperature and are preserved refrigeration from production consumption. However, maintaining constant energy‐intensive expensive. Here, bionanocomposite coating has been developed that incorporates each element – egg white, yolk, eggshell increase fresh without requiring further refrigeration. The quality successfully up three weeks temperature. coated maintain highest grade (AA) exhibit improved Haugh Unit (HU), Yolk Index (YI), pH compared uncoated eggs. reduces weight loss by ≈37% with an HU (≈12.5%) YI (≈13.9%). Morphological analysis reveals strong adhesion surface, showcasing promising barrier properties. demonstrates optimal combination oxygen permeability (≈12.2 cm 3 µm m −2 d −1 kPa ) water vapor transmission (≈31.5 g mm per day) excellent antimicrobial Overall, this approach repurposing into high‐performance shows viable alternative solution combat waste.