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Packaging

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Similarly, active packaging can be useful for optimizing the shelf life of in vitro diagnostic preparations, which often include chemically and biochemically active compounds that may be subject to hydrolytic or oxidative degradation.	Bruce 2024-12-1	0147	Bruce 2024-12-1 07:59
With the intense search for new drug candidates, attention is now being directed to compounds that are subject to oxidation, in which case protection from oxygen becomes essential to maintaining efficacy.	Bruce 2024-12-1	089	Bruce 2024-12-1 07:59
The protection offered by active packaging is, in many cases, essential to achieving a satisfactory shelf life for pharmacologically active compounds, many of which can lose potency through hydrolysis and, therefore, require the use of a desiccant.	Bruce 2024-12-1	021	Bruce 2024-12-1 07:59
These include especially foods and beverages (lipid and nutrient loss, off flavor generation), but also pharmaceuticals.	Bruce 2024-12-1	075	Bruce 2024-12-1 07:59
Chemical deterioration vectors act on the widest range of packaged products.	Bruce 2024-12-1	018	Bruce 2024-12-1 07:58
Ethylene removal is therefore a highly desirable property of produce packaging.	Bruce 2024-12-1	020	Bruce 2024-12-1 07:58
This is akin to the ''one rotten apple in the barrel'' situation.	Bruce 2024-12-1	014	Bruce 2024-12-1 07:58
Furthermore, ethylene release by one or more damaged or ripe fruit can cause rapid ripening of others.	Bruce 2024-12-1	018	Bruce 2024-12-1 07:58
Transpiration of water by produce leads to condensation when temperatures fluctuate slightly.	Bruce 2024-12-1	015	Bruce 2024-12-1 07:57
Existing plastic packaging films seldom allow beneficial equilibrium modified atmospheres to be developed, so some form of active packaging is needed.	Bruce 2024-12-1	016	Bruce 2024-12-1 07:57
Ethylene synthesis that accelerates ripening and senescence can be suppressed by elevated carbon dioxide concentrations.	Bruce 2024-12-1	018	Bruce 2024-12-1 07:57
Reduction in the rate of senescence can be achieved in many cases by reduction of the respiration rate by reducing equilibrium oxygen concentrations to ~2%	Bruce 2024-12-1	014	Bruce 2024-12-1 07:57
Biological deterioration of fresh produce also occurs naturally as part of the process of senescence.	Bruce 2024-12-1	014	Bruce 2024-12-1 07:56
Where tissue fluids from fish or white and red meats is unsightly, the use of drip absorbent pads is commonplace.	Bruce 2024-12-1	015	Bruce 2024-12-1 07:56
Where liquid water is formed by condensation on the packages of fresh produce, the use of humidity buffers or condensation control films can be useful.	Bruce 2024-12-1	09	Bruce 2024-12-1 07:56
Similarly, desiccants can assist in providing the ''hurdle'' of reduced water activity, especially in foods.	Bruce 2024-12-1	011	Bruce 2024-12-1 07:56
Antimicrobial treatments such as the release of carbon dioxide, ethanol, other preservatives, or fungicides can play a role in reducing microbial growth.	Bruce 2024-12-1	015	Bruce 2024-12-1 07:55
Hence, the removal of oxygen is not necessarily a solution to all microbial growth problems.	Bruce 2024-12-1	015	Bruce 2024-12-1 07:55
This is usually enhanced by the same variables, but there is also danger from anaerobic pathogenic bacteria, such as clostridia, that grow at very low oxygen levels or in the absence of oxygen.	Bruce 2024-12-1	015	Bruce 2024-12-1 07:55
The other generically common cause of biological deterioration is microbial growth.	Bruce 2024-12-1	016	Bruce 2024-12-1 07:55

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