But the new wave of wraps and containers is about more than freshness. A team of scientists led by Dr. Joseph Hotchkiss, director of the School of Packaging at Michigan State University, has been trying to use intelligent boxing to improve the taste of grapefruit juice. They?ve ?impregnated? the polymers on the inside of grapefruit juice cartons with enzymes that unravel bitter citrus compounds. Basically, these enzymes saw sugar molecules off of the compounds, allowing them to float freely (and sweetly) in the liquid. But the enzymes themselves remain embedded in the carton?s inner lining, so they can?t end up in the newly sugary juice. Hotchkiss notes, however, that not all gee-whiz agents on films and wrappers are so easily contained. The ?holy grail? of his research, he explains, is antimicrobial packaging: a material that attacks microorganisms on fresh produce. Finding such a substance?one that kills organisms, causes no harm to the food, proves cost-effective, and poses low legal and health risks?has so far stumped not just his team, but the whole packaging vanguard.
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