The presence of microorganisms is often the reason why food spoils over time. This technology by a Polish scientist is a bioactive atmosphere modifier that aims to extend the freshness and shelf-life of packaged food by inhibiting the growth of mould, yeast and bacteria. The technology is more effective than existing methods as it is able to produce a larger volume of atmosphere-modifying gases.
The bioactive atmosphere modifier is a compound that consists of yeast, medium for yeasts, lactic acid bacteria, sugar and bacterial growth activator that causes oxygen consumption and formation of carbon dioxide and ethanol. The use of lactic acid enhances the inhibiting effects of carbon dioxide on the growth of pathogenic microorganisms. Compared with other compounds that utilise only yeast and sugar, the modifier with lactic acid bacteria produces a greater volume of atmosphere-modifying gases.
The active substance is contained in a sachet that is part of the food package. The sachet can also be used separately and placed in a box or bag containing food. In either case, the air circulating inside the packaging will come in contact with the bioactive modifier inside the sachet to cause microbial oxygen consumption and ethanol production. This, in turn, inhibits the growth of moulds, yeast or other pathogenic microorganisms, and extends the freshness of the packaged food.
Tests have shown that bakery goods packed in their bioactive modifier packaging and extend shelf-life by 2-3 times.
The bioactive modifier of atmosphere is suitable for packaged food. The shape and size of the packaging can be adjusted to suit the parameters of a product and can be used in the following ways:
This bioactive compound offers the following benefits:
The scientist is looking to collaborate with commercial partners to customise the bioactive modifier and to commercialise.