St. Cyril’s College develops hydrogel coating extending fruit and vegetable shelf life, addressing limitations of traditional preservation methods.

In an advance that could prevent that kind of device failure, MIT engineers have found a simple and general way to eliminate fibrosis by coating devices with a hydrogel adhesive. This adhesive ...

To solve this problem, researchers designed a hydrogel coating using calcium alginate and chitosan, which is loaded with an anti-inflammatory drug called dexamethasone sodium phosphate.

A team of researchers from Adoor St Cyril’s College has developed a hydrogel-based coating that keeps vegetables and fruits fresh for up to 30 days, depending on the kind of produce ...