Just in time for Easter, scientists at the University of Leicester are experimenting with eggshells to see what use they can be put to once they’ve been cracked open. The scientists, funded by Food and Drink iNet, aim to turn the eggshells into bioplastics that could be used to manufacture anything from food packaging to construction materials. They also hope to extract material from eggshells that may prove valuable in the pharmaceutical industry.
Researchers in the Department of Chemistry, specialising in ‘green chemistry’ and sustainable materials, are looking at how to extract glycosaminoglycans (GAGs), proteins that used in numerous biomedical applications, from the eggshells.
They are also hoping to identify ways to use the eggshells as fillers to ‘bulk up’ different grades of plastic. The ultimate goal, they say, is to use the eggshells in packaging to protect egg products. To do this, they aim to: develop and validate the pre-treatment process of the eggshell needed to make it sterile; develop a post-treatment process to convert the eggshell into a starch-based plastic; test the mechanical properties, including the strength of the new material; and make a variety of materials to optimise the eggshell loading and particle size.
“Eggshell is classified as a waste material by the food industry but is in fact a highly sophisticated composite”, said Food and Drink iNet director Richard Worrall. “The scientists at the University of Leicester have identified a number of uses for eggshell waste and the Food and Drink iNet is very pleased to support a ‘Collaborate to Innovate’ research project to examine eggshell recycling solutions.
“This could have potential benefit on many levels, both for food manufacturers and a much wider industry.”
The project plans to involve a number of small and medium-sized egg-related companies in the East Midlands region. Leicester hard-boiled egg and mayonnaise manufacturer Just Egg uses around 1.3 million eggs every week, creating around 10 tonnes of eggshells. Currently, the firm spends approximately £30,000 a year landfilling about 480 tonnes of shells.
Managing director Pankaj Pancholi said the research could bring big benefits to the food and drink sector: “If I wasn’t spending the £30,000 a year on landfill costs I could employ another worker or two part-time workers, or invest that money in R&D and innovation.”
Professor Andy Abbott, from The University of Leicester, said: “We specialise in researching and developing innovative manufacturing solutions around recycling technology. This project is focused on researching novel methodologies for recovering and reusing a waste stream into a sustainable financially viable material supply locally.”
Visit www.foodanddrink-inet.org.uk for more information.
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