Better food preservation

Materials Science Fresh fruits and vegetables are a key part of a healthy diet but there can be considerable waste caused by spoilage after harvest. Shelf life can be extended by preventing microbial growth, dehydration, or storage at higher temperatures, but adding a wax coating, creating a reduced oxygen environment, or using refrigeration can be expensive and/or time consuming and may alter the taste of the food. Jung et al. developed an egg-sourced albumin coating reinforced with nanocrystalline cellulose that can be made from waste materials. When coated onto banana, avocado, papaya, and strawberry, shelf life was extended by a week, with reduced external browning and internal ripening. The coatings are safe to ingest but are also easily removed through washing. Adv. Mater. 10.1002/adma.201908291 (2020).