This could help reduce waste.
Eggs are a common food that many people rely on, but they don’t last long, especially at room temperature. Now, food scientists at Louisiana State University (LSU) have found a way to make eggs last longer.
Researchers at LSU, led by Witoon Prinyawiwatkul, discovered that chitosan, a natural substance from crab and shrimp shells, can help keep eggs fresh. Chitosan has antibacterial properties and can be used to coat eggs to prevent spoilage.
“A chitosan coating can offer a protective barrier against bacterial contamination and water transfer through the eggshell, thus extending the shelf life of eggs,” Prinyawiwatkul said.
Through this method, researchers claim that keeps eggs fresh for up to seven weeks at room temperature, much longer than the usual 2 to 4 weeks.
According to LSU, chitosan is already used to preserve fruits and vegetables. Current methods require dissolving chitosan in an acidic liquid, like vinegar, for 8 to 10 hours before it can be used as a food coating.
“Not only is this inefficient, but the acid also introduces an unpleasant odor and color in the food coated,” the researcher said.
The new process dissolves chitosan in water in just 15 minutes, much faster than the old method using vinegar. They also claim that the process doesn’t affect the smell and color.
The result creates a better barrier, keeping raw eggs fresh and maintaining a B grade (considered edible by the USDA) for up to seven weeks at room temperature, according to LSU.
In addition to eggs, food experts have claimed that the process isn’t limited to eggs, as they have also successfully tested the chitosan solution on chicken, catfish, and oysters.