Preserving Fresh Eggs via Egg-Derived Bionanocomposite Coating

Egg waste is a major contributor to global food waste, accounting for 15% of discarded food in the United States. Typically, eggs have a shorter shelf life at room temperature and are preserved in refrigeration from production to consumption. However, maintaining constant refrigeration is energy-intensive and expensive. Here, a bionanocomposite coating has been developed that incorporates each element of eggs - egg white, yolk, and eggshell - to increase the shelf life of fresh eggs without requiring further refrigeration. The quality of eggs has been successfully preserved for up to three weeks at room temperature. The coated eggs maintain the highest grade (AA) and exhibit improved Haugh Unit (HU), Yolk Index (YI), and pH compared to uncoated eggs. The coating reduces weight loss by approximate to 37% with an increase in HU (approximate to 12.5%) and YI (approximate to 13.9%). Morphological analysis reveals strong adhesion of the coating to the eggshell surface, showcasing promising barrier properties. The coating demonstrates an optimal combination of oxygen permeability (approximate to 12.2 cm3 mu m m-2 d-1 kPa-1) and water vapor transmission (approximate to 31.5 g mm m-2 per day) with excellent antimicrobial properties. Overall, this approach of repurposing eggs into a high-performance coating shows a promising viable alternative to refrigeration and a solution to combat egg waste. This article introduces a bio-nanocomposite coating that incorporates each element of eggs - egg white protein, yolk, and eggshell - to increase the shelf life of fresh eggs without requiring further refrigeration. The coating successfully preserves the quality of eggs for up to three weeks at room temperature. image