preventing waste

Houston researchers find new eco-friendly way to preserve produce

From a lab in Rice University to a potential shelf life in stores, the innovation of food coating is just beginning. Photo courtesy of Rice University

Hunger impacts over 800 million people worldwide, leaving nearly 10 percent of the population suffering from chronic undernourishment. The distressing reality of food shortages co-exists in a world where 1.3 billion tons of food — nearly a third of what's produced — is wasted each year, according to the Food and Agriculture Organization of the United Nations. Rice University's scientific research team's latest discovery takes a crack at ending food shortages and improving sustainability with a common kitchen necessity: eggs.

The discovery of egg-based coating is promising to researchers, as it manages to both prolong produce shelf-life by double while impacting the environment.

"We are reducing the cost, and at the same time we are reducing the waste," says Muhammad M. Rahman, a research scientist at Rice University. "One in every eight people are hungry...on the other side, 33 percent of food is wasted."

It's no secret that overflowing landfills contribute to the climate crisis, piling high with food waste each year. While the United States produces more than seven billion eggs a year, manufacturers reject 3 percent of them. The Rice University researchers estimate that more than 200 million eggs end up in U.S. landfills annually.

According to the Environmental Protection Agency, half of all landfill gas is methane, a hazardous greenhouse gas that contributes to detrimental climate change. Landfills are the third-largest contributor to methane emissions in the country, riding the coattails of agriculture and the energy industry.

COVID-19 has upended supply chains across the nation, and in recent months food waste has become an even more pressing issue. The disruptions of consumer purchasing habits and the indefinite closures of theme parks and select restaurants put a burden on farmers who planned for larger harvests and restaurants unsure of how to adjust. With more Americans cooking at home, panic-buying from grocery stores is also playing a role in accumulating waste.

To understand the challenges of the food industry, it's important to acknowledge the biggest menace to the supply chain: perishability. Fruits and vegetables only last a few days once arriving in grocery stores due to culprits like dehydration, texture deterioration, respiration and microbial growth. Rice University researchers sought to create a coating that addresses each of these issues in a natural, cost-effective way.

Brown School of Engineering materials scientist, Pulickei Ajayan, and his colleagues, were looking for a protein to fight issues like food waste. Rahman, a researcher in Ajayan's lab, received his Ph.D. from Cornell University studying the structure-property relationship in green nanocomposites. He and his fellow researchers found that egg whites were a suitable protein that wouldn't alter the biological and physiological properties of fruit. The study published in Advanced Materials took one year and three months to complete.

According to Rahman, the egg-based coating is non-toxic, biodegradable and healthier than other alternatives on the market. Wax is one common method of fruit preservation that can result in adverse effects on gut cells and the body over time.

"Long-term consumption of wax is not actually good and is very bad for your health," says Dr. Rahman. After wax is consumed, gut cells fragment the preservatives in wax to ions. This process can have a negative impact on "membrane disruption, essential metabolite inhibition, energy drainage to restore homeostasis, and reductions in body-weight gain," according to the research abstract.

Preservation efforts like wax, modified atmospheric packaging and paraffin-based active coatings are not only more expensive and less healthy, but they also alter the taste and look of fruits.

"Reducing food shortages in ways that don't involve genetic modification, inedible coatings or chemical additives is important for sustainable living," Ajayan states in a press release.

The magic of preservation is all in the ingredients. Rice University's edible coating is mostly made from household items. Seventy percent of the egg coating is made from egg whites and yolk. Cellulose nanocrystals, a biopolymer from wood, are mixed with the egg to create a gas barrier and keep the produce from shriveling. To add elasticity to the brittle poly-albumen (egg), glycerol helps make the coating flexible. Finally, curcumin—an extract found in turmeric—works as an antibacterial to reduce the microbial growth and preserve the fruit's freshness.

The experiment was done by dipping strawberries, avocados, papayas and bananas in the multifunctional coating and comparing them with uncoated fruits. Observation during the decaying process showed that the coated fruits had about double the shelf-life of their non-coated counterparts.

For people with egg allergies, the coating can be removed simply by rinsing the produce in water. Rice University researchers are also beginning to test plant-based proteins for vegan consumers.

For its first iteration, Rahman finds that the coating shows "optimistic results" and "potential" for the future of food preservation.

"These are already very green materials. In the next phase, we are trying to optimize this coating and extend the samples from fruits to vegetables and eggs," says Rahman.

Researchers will also work to test a spray protein, making it easier for both commercial providers as well as consumers looking for an at-home coating option. From a lab in Rice University to a potential shelf life in stores, the innovation of food coating is just beginning.

Trending News

Building Houston

 
 

Fertitta and his family have gifted $50 million to UH's medical school. Photo courtesy

As Houston’s most high-profile billionaire and owner of the posh 5-star Post Oak Hotel and Houston Rockets, Tilman J. Fertitta has become synonymous with over-the-top opulence and big-time entertainment.

But the CEO of the massive Feritta Entertainment empire’s latest move has nothing to do with penthouses or point guards, but rather a legacy, game-changing appropriation meant to aid his home state’s health.

The longtime UH board member and former chairman and his family have just pledged $50 million to the University of Houston College of Medicine. In turn, the new medical school has been christened the Tilman J. Fertitta Family College of Medicine.

The projected school, upon completion. Rendering courtesy of University of Houston

This landmark gift aims to address the state’s critical primary care physician shortage, (especially in low-income and underserved communities), as well as attract innovation-focused scholars, UH notes.

Additionally, the grant is meant to further clinical and translational research, with an emphasis on population health, behavioral health, community engagement, and the social determinants of health, according to a press release.

Here is how the Fertitta family gift will be distributed:

  • $10 million funds five endowed chairs for faculty hires who are considered national stars in their fields with a focus on health care innovation. This portion of the gift will be matched one-to-one as part of the University’s “$100 Million Challenge” for chairs and professorships, doubling the endowed principal to $20 million.
  • $10 million establishes an endowed scholarship fund to support endowed graduate research stipends/fellowships for medical students.
  • $10 million will cover start-up costs for the Fertitta Family College of Medicine to enhance research activities including facilities, equipment, program costs and graduate research stipends/fellowships.
  • $20 million will create the Fertitta Dean’s Endowed Fund to support research-enhancing activities.

No stranger to writing big checks, Fertitta donated $20 million to UH Athletics — the largest individual donation ever — in 2016 to transform UH’s basketball arena into the now high-tech Fertitta Center.

CultureMap caught up with the CEO (who just sold his Golden Nugget gaming for $1.6 billion), best-selling author, and Billion Dollar Buyer to discuss his landmark gift.

CultureMap: Congratulations on this legacy grant, which has been a long time coming. What does this gift mean to you, now that it’s finally official?

Tilman Fertitta: This was a vision of our chancellors and, you know, I’m on my third, six-year term and not been the chairman for eight years — and we started working on this, seven, eight years ago.

To be able to be in the beginning and the nucleus, and the idea, and what we wanted, and to get the approval from Austin—to watch it come to fruition, how often does somebody get to do a naming gift at the same time they had a lot to do with the creation of the school? So, it was very special in my heart.

CM: Many know you as the CEO of a hospitality empire, author, and even TV personality. But not many know of your commitment to healthcare.


TF: I think there’s one thing in this world that we definitely should always be treated equally on, and that's that’s equal health care for all. This medical school will serve the whole community.

We’re trying to recruit students who want to be primary physicians who will take care of the community that we live in. It’s just something that was very important to me in my whole family.

CM: Academia, scholarship, and research aside, this could essentially be looked at as seed capital for a fledgling operation. Is that a fair assessment?

TF: I know where you’re going with this and yes, it’s no different than business.

I have the vision to know that being in nearly the third largest city in America and a top 100 university in the United States — as University of Houston is according to U.S. News & World Report — that I know what this is going to be in 50 years. It’s no different than looking at another business that you start and you can have the vision to see how successful it'll be in the years to come.

Being on the ground floor of the University of Houston Medical School and being a part of it from its inception, and to help the seed money that will attract other money, I know that in the years to come what a special nationwide medical school this is going to be — because it’s in one of the great cities of America.

So, to be a part of it today and still be a part of it when I’m not here 50 years from now, maybe even sooner than that [laughs], you know, it’s going to be something very special to always be attached to.

CM: Other Houston medical schools here have distinctions in pivotal research or groundbreaking procedures. Is there a specific direction you’d like UH Med to take, going forward?

TF: Honestly, you know, what I’ve been saying? There’s a significant shortage of primary care physicians, not only in the country, but in the state of Texas. We ranked number 47th in the nation.

What we need in the state of Texas, as well in Houston and everywhere, is primary care physicians to take care of your everyday people—and to see them to know if you need a specialist.

I hope that this medical school looks back and we see that they’re graduating more primary care physicians than any other university in the United States and that's our goal. We’re going to be a med school of the community.

CM: You have zero problem with issuing directives, Tilman. What’s your message to the first graduating class, the one that will initially benefit from this $50 million gold mine?

TF: Go out and take care of the people.

------

This article originally ran on CultureMap.

Trending News