Pasteurizing grapefruit juice often leaves it tasting bitter. Food scientists at Cornell University, however, have developed an “active” container to battle this consumer turnoff. The bitterness in grapefruit juice is caused by culprits that include the acid naringin. By coating the inside of the carton with a cellulose-acetate film harboring an enzyme that breaks down the acid, the food scientists have made the juice taste sweeter. The Cornell group, led by Joseph Hotchkiss, says such cartons show the feasibility of “active packaging” that doesn’t just passively protect its contents but actually improves the quality of the food it holds.
A Roomba recorded a woman on the toilet. How did screenshots end up on Facebook?
Robot vacuum companies say your images are safe, but a sprawling global supply chain for data from our devices creates risk.
A startup says it’s begun releasing particles into the atmosphere, in an effort to tweak the climate
Make Sunsets is already attempting to earn revenue for geoengineering, a move likely to provoke widespread criticism.
10 Breakthrough Technologies 2023
These exclusive satellite images show that Saudi Arabia’s sci-fi megacity is well underway
Weirdly, any recent work on The Line doesn’t show up on Google Maps. But we got the images anyway.
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