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.
Why China is still obsessed with disinfecting everything
Most public health bodies dealing with covid have long since moved on from the idea of surface transmission. China’s didn’t—and that helps it control the narrative about the disease’s origins and danger.
Anti-aging drugs are being tested as a way to treat covid
Drugs that rejuvenate our immune systems and make us biologically younger could help protect us from the disease’s worst effects.
These materials were meant to revolutionize the solar industry. Why hasn’t it happened?
Perovskites are promising, but real-world conditions have held them back.
A quick guide to the most important AI law you’ve never heard of
The European Union is planning new legislation aimed at curbing the worst harms associated with artificial intelligence.
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