Louisiana State University researchers have developed a new method to significantly extend the shelf life of raw eggs using a water-soluble chitosan coating derived from crustacean shells. This innovative process offers improved food safety and storage capabilities.
Researchers at Louisiana State University claim they have developed a method to extend the shelf life of raw eggs, improving both storage and food safety. Their patented process uses a water-soluble chitosan derived from crustacean shells to create a protective barrier against moisture loss and bacterial contamination. Eggs that have this protective coating can remain safe and edible for up to seven weeks at room temperature, LSU food scientist Yupeng Gao told Fox News Digital.
Gao, based in Baton Rouge, worked on the project alongside fellow LSU Agricultural Center food scientists. Chitosan is already used as a food preservative of fruits and vegetables, and in certain medicines. Current processes require chitosan to be dissolved in an acidic liquid for eight to 10 hours before it is ready to be applied as a coating on food, researchers said. That leaves a strong, pungent smell when you're coating food. LSU's new water-based dissolving process takes 15 minutes. 'So that really helps to save time and save energy when you transport those eggs from farm to the table,' she said. Also, because acidic liquids aren't involved, there is no odor. The result of the process is a better barrier, conserving the quality of raw eggs longer and helping them retain a 'B' grade — which the U.S. Department of Agriculture categorizes as edible — for up to seven weeks at room temperature, compared with two to four weeks for eggs without the coating. 'We can slow the water loss and also stop the bacteria from getting inside the eggs,' Gao said
Eggs Chitosan Food Preservation Shelf Life LSU
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