U.S. patent application number 14/194688 was filed with the patent office on 2014-10-16 for preservation of liquid foods.
The applicant listed for this patent is James Economy, Zeba Parkar, Abdul Samad. Invention is credited to James Economy, Zeba Parkar, Abdul Samad.
Application Number | 20140308329 14/194688 |
Document ID | / |
Family ID | 46064571 |
Filed Date | 2014-10-16 |
United States Patent
Application |
20140308329 |
Kind Code |
A1 |
Parkar; Zeba ; et
al. |
October 16, 2014 |
PRESERVATION OF LIQUID FOODS
Abstract
Anti-spoilage inserts and methods are provided for inhibiting
the spoilage of liquid foods.
Inventors: |
Parkar; Zeba; (Saint Paul,
MN) ; Economy; James; (Urbana, IL) ; Samad;
Abdul; (Thane, IN) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Parkar; Zeba
Economy; James
Samad; Abdul |
Saint Paul
Urbana
Thane |
MN
IL
IN |
US
US
US |
|
|
Family ID: |
46064571 |
Appl. No.: |
14/194688 |
Filed: |
March 1, 2014 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
13298292 |
Nov 17, 2011 |
8709461 |
|
|
14194688 |
|
|
|
|
61458155 |
Nov 18, 2010 |
|
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|
Current U.S.
Class: |
424/412 ;
424/409; 424/414; 424/618 |
Current CPC
Class: |
A01N 59/16 20130101;
A01N 25/08 20130101; B82Y 30/00 20130101; A01N 59/16 20130101; A23C
3/085 20130101; A01N 25/10 20130101; A01N 25/08 20130101; A01N
25/34 20130101 |
Class at
Publication: |
424/412 ;
424/409; 424/618; 424/414 |
International
Class: |
A01N 25/08 20060101
A01N025/08; A01N 59/16 20060101 A01N059/16 |
Claims
1. An anti-spoilage insert, wherein the anti-spoilage insert
inhibits spoilage of a substantially liquid food, the anti-spoilage
insert comprising: a substrate; and silver, wherein silver is
deposited on the substrate.
2. The anti-spoilage insert of claim 1, wherein the weight of
silver is at least 0.05% by weight of the substrate; and the
substrate weight of the substrate is at least 1 mg per mL of the
volume of the substantially liquid food.
3. The anti-spoilage insert of claim 1, wherein the substrate
comprises fiberglass, plastic, paper, wood, wood-pulp, cellulose,
silica, alumina, gelatin, agar, clay, carbon or any combination
thereof.
4. The anti-spoilage insert of claim 1, wherein deposited silver
comprises nanoparticles.
5. The anti-spoilage insert of claim 1, wherein the substantially
liquid food comprises milk, dairy products or colostrum.
6. The anti-spoilage insert of claim 1, further comprising an
attachment element for attaching the anti-spoilage insert to the
container.
7. The anti-spoilage insert of claim 1, wherein the substrate is in
the form of a packaging material.
Description
CROSS-REFERENCE TO RELATED APPLICATIONS
[0001] This application is a divisional of U.S. patent application
Ser. No. 13/298,292, filed Nov. 17, 2011, now allowed, which claims
the benefit of the filing date of the U.S. provisional patent
application Ser. No. 61/458,155, filed on Nov. 18, 2010, the
disclosure which is herein incorporated by reference.
FIELD
[0002] Apparatus and methods for the preservation of substantially
liquid foods are provided herein. More specifically, anti-spoilage
inserts and methods for inhibiting the spoilage of milk are
provided.
BACKGROUND
[0003] Milk is rich in nutrients, and hence is prone to rapid
spoilage, including microbial spoilage. Milk spoilage is associated
with an increase in bacterial populations, microbial activity, or
enzymatic activity. Spoilage can occur when enzymes produced by
micro-organisms degrade nutrients in milk such as carbohydrates,
proteins, and fats, producing undesirable end products. Further,
because of the degradation of constituents, such milk becomes more
susceptible to microbial contamination.
[0004] Microbial or enzymatic activity can lead to the production
of lactic acid. The increase in acidity can cause precipitation and
coagulation of proteins such as casein, causing curd formation.
Once curd formation is initiated, the entire amount of milk can
curdle within 24 hours. In a similar manner, spoilage in other
liquids foods or substantially liquid food, for instance, fruit
juices or soy milk, occurs due to microbial and enzymatic
activity.
[0005] In developing countries, millions of small-scale farmers
depend on only one or two dairy animals to supplement their
livelihood. These farmers typically can collect only small amounts
of milk from the animals they own. They rely on co-operative
collection centers to purchase the milk on a daily basis. The
farmers often travel significant distances to transport milk from
their source to co-operative collection centers, where the milk is
refrigerated. Multiple trips may be needed every day. Further, in
many countries, the rate of spoilage of milk is higher due to the
tropical climate, which tends to encourage microbial activity
because of higher ambient temperatures. Most of the subsistence
farmers in such countries cannot afford refrigeration. This results
a significant decrease in milk production due to spoilage.
[0006] The typical amount of time required to transport the milk
from the farmer to the collection center can range from 2 to 12
hours or even more. Milk that is not refrigerated can begin to
spoil because of microbial or enzymatic activity, leading to
undesirable changes such as curdling. Once curdling begins, a large
volume of milk is spoiled and cannot be recovered.
[0007] Developing countries in particular produce more than 300
million tons of milk per year. However, due to the inefficient
process, approximately 10% of the milk production is lost due to
milk spoilage in countries that face electricity shortages in rural
areas. This translates to several million dollars worth of milk
that spoils due to less than optimal conditions.
[0008] Even when refrigeration is available as a method for
preservation, milk often has a limited shelf life. Techniques like
pasteurization and ultra-high-temperature (UHT) processing can
extend the life of milk. However, pasteurized milk still needs to
be refrigerated to prolong its keeping quality. UHT processed milk
does not need refrigeration only till the integrity of the package
is maintained. Once the package or container of UHT milk is opened,
it needs to be refrigerated.
[0009] Thus, the shelf-life of processed milk often depends on
refrigeration facilities available. In case of any disruption such
as equipment failure or power failure that prevents refrigeration,
milk spoilage is hastened.
[0010] Though chemical additives can be used to preserve beverages
like fruit juices, no additives can be used to preserve milk
because of government regulations and consumer preferences.
[0011] Calves are often fed milk that is kept at ambient
temperatures in feeding pans. Due to risk of spoilage of milk, the
feeding pans are required to be replenished 2-3 times in a day
which becomes cost prohibitive. Even during this time there is
rapid growth of pathogenic bacteria in stored milk which can be
harmful to calves. If the shelf-life of milk/milk replacers in calf
feeding pans can be increased and the growth of bacteria can be
inhibited, it would improve calf management practices.
[0012] Hence a need exists for a low-cost technology for the
preservation of milk that does not rely on refrigeration or
additives. It is additionally desirable that alternative technology
developed to preserve milk or extend its shelf life does not
require alterations to current storage, transport, or processing
equipment.
BRIEF SUMMARY
[0013] One embodiment provides an anti-spoilage insert and a method
for the inhibition of microbial spoilage of a substantially liquid
food. In an embodiment, silver is deposited on a substrate by
immersing the substrate in a silver nitrate solution for a
predetermined period of time. In another embodiment, the substrate
is made of glass fabric. In yet another embodiment, the silver is
deposited on the substrate in the form of nanoparticles. In an
embodiment, an anti-spoilage insert that inhibits microbial
activity in substantially liquid foods includes silver deposited on
a substrate. In an embodiment, a silver-deposited substrate is
immersed in a substantially liquid food to inhibit microbial
activity in the substantially liquid food.
BRIEF DESCRIPTION OF THE DRAWINGS
[0014] FIG. 1 illustrates a flow chart of an embodiment of a method
utilized for producing an anti-spoilage insert that inhibits the
spoilage of substantially liquid foods according to the present
invention.
[0015] FIG. 2 illustrates a flow chart of an embodiment of a method
for the inhibition of spoilage of a substantially liquid food using
an anti-spoilage insert according to the present invention.
DETAILED DESCRIPTION OF THE INVENTION
[0016] Silver is known to have antimicrobial activity against a
wide spectrum of microorganism. It has the ability to kill or
inhibit gram-positive and gram-negative bacteria, viruses, fungi
and yeasts. Silver has been used in soap, wound dressings,
textiles, and various biomedical devices as an anti-bacterial
device. Silver may suppress the growth of microorganisms or their
activity. The efficiency and effectiveness of silver is enhanced
when silver is used in the form of nanoparticles. Nanoparticles, as
the term is used herein, include particles that are substantially
smaller than 500 nm in size, preferably, smaller than 250 nm and
most preferably, smaller than 100 nm.
[0017] The effectiveness of silver can depend on the substrate on
which silver is deposited. Substrate, as the term is used herein,
includes materials such as fiberglass, clay, or carbon or any
material that is capable of having particles deposited on them, or
any combination of such materials.
[0018] The term substantially liquid food as used herein, is a
liquid food, including but not limited to, milk or any other food
that is substantially liquid, such as colostrum or dairy products.
The term milk refers to liquid food that is produced by mammals,
such as goats, sheep, camel, cows, buffalos, and humans or any
other mammals.
[0019] In an embodiment, the substrate of the anti-spoilage insert
may comprise materials on which metals can be deposited, such as,
but not limited to, wood, wood-pulp, cellulose, non-woven
polyethylene, non-woven polypropylene, silica, alumina, gelatin,
fabric, agar, fiberglass, clay, carbon, or any combination
thereof.
[0020] In an embodiment, the substrate of the anti-spoilage insert
comprises a substrate on which silver is deposited.
[0021] In an embodiment, the anti-spoilage insert may additionally,
or optionally, comprise substrate in the form of microscopic or
macroscopic granules of various shapes and sizes, or a solid body
of various shapes and sizes, or pulverized particles, or any
combinations thereof.
[0022] In an embodiment, the anti-spoilage insert may additionally,
or optionally, be mounted on or at the end of a wire, a shaft, a
stick, a thread or any material as convenient or preferable.
[0023] In an embodiment, the anti-spoilage insert may comprise
substrate contained in pouches or bags or enclosures made of paper,
cloth, or plastic, which may allow the substantially liquid food to
diffuse into the pouches or bags or enclosures and come partially
or wholly in contact with the substrate.
[0024] In an embodiment, the anti-spoilage insert may additionally
or optionally comprise an attachment element directly or indirectly
connected to the anti-spoilage insert.
[0025] In an embodiment, the attachment element may include but is
not limited to a hook, a clasp, a bent structure, a connecting
structure, a fastener, or any combination thereof.
[0026] In an embodiment, the granular or pulverized anti-spoilage
material may be coated on paper, cloth, or plastic and pasted on
the inner wall of pouches or bags or enclosures which may allow the
substantially liquid food to partially or wholly be in contact with
the anti-spoilage film.
[0027] While various embodiments are described in the drawings and
description, the present disclosure is only an exemplification and
is not intended to limit the invention to the specific embodiments
illustrated.
[0028] FIG. 1 illustrates a flow chart of a method for producing an
anti-spoilage insert that inhibits spoilage in substantially liquid
foods. In an embodiment, the method 100 for producing an
anti-spoilage insert deposits a predetermined amount of silver in
the form of nanoparticles on the substrate.
[0029] In step 110, the substrate is obtained. In one embodiment,
the substrate is fiberglass, for example, fiberglass derived from
continuous chopped nonwoven fiberglass with a polyvinyl alcohol
binder.
[0030] In step 120, the substrate is immersed in a precursor
solution. The precursor solution contains a predetermined amount of
silver salts and deposits silver particles onto the substrate, thus
creating an anti-spoilage insert.
[0031] In an embodiment, the silver salt in the precursor solution
is silver nitrate. The concentration of the precursor solution may
be controlled depending on the desired extent of silver deposition
on the substrate. The silver content on the substrate varies based
on the immersion time of the substrate in the precursor solution.
In one embodiment, the precursor solution in which the substrate is
immersed contains silver nitrate, AgNO.sub.3. Therefore, silver is
deposited on the substrate. In another embodiment, the precursor
solution comprises 0.001 to 1.0 M silver nitrate. In another
embodiment, the concentration of silver salt in the precursor
solution is chosen in order to produce an anti-spoilage insert
wherein the weight of the silver per g of the substrate is more
than 0.01 mg. In yet another embodiment, the concentration of
silver salt in the precursor solution is chosen in order to produce
an anti-spoilage insert wherein the weight of silver per g of the
substrate is more than 0.1 mg.
[0032] In an embodiment, the concentration of silver salt in the
precursor solution is chosen in order to produce an anti-spoilage
insert wherein the weight of the silver per g of the substrate is
more than 1 mg. In another embodiment, the concentration of silver
salt in the precursor solution is chosen in order to produce an
anti-spoilage insert wherein the weight of silver per g of the
substrate is more than 10 mg.
[0033] In step 130, the substrate is immersed, in the precursor
solution, preferably accompanied by agitation. In one embodiment,
this form of agitation occurs at 150 RPM for one hour in a
commercial shaker.
[0034] In step 140, the substrate is removed and washed with
deionized water.
[0035] In step 150, the substrate is dried. In an alternative
embodiment, step 150 includes drying the substrate by leaving the
substrate overnight in a laboratory hood.
[0036] In step 160, after the substrate is fully dried, it is
heated. In an alternative embodiment, the heat treatment subjects
the substrate to 120.degree. C. for 1 hour.
[0037] In step 170, the substrate is heated again. In an
alternative embodiment, the second heat treatment subjects the
substrate to 300.degree. C. for 0.5 hour.
[0038] In another embodiment of the invention, the heat treatment
in step 160 and in step 170 is carried in the presence of an inert
gas. In an embodiment of the invention, the inert gas is
nitrogen.
[0039] In an embodiment, the inert gas may also include but is not
limited to Helium (He), Neon (Ne), Argon (Ar), Krypton (Kr), Xenon
(Xe), or any other inert gas or any combination thereof.
[0040] In an embodiment of the invention, the anti-spoilage insert
formed by the method 100 is a glass fabric that is deposited with
silver nanoparticles. In another embodiment of the invention, the
substrate is fiberglass that has been produced, for example, from
chopped nonwoven fiberglass with a polyvinyl alcohol binder. In yet
another embodiment, the silver particles are nanoparticles.
[0041] In an embodiment, the anti-spoilage insert formed by the
method 100 comprises a glass fabric that is deposited with silver
nanoparticles. In another embodiment, the substrate is fiberglass
that has been produced, for example, from chopped nonwoven
fiberglass with a polyvinyl alcohol binder. In yet another
embodiment, silver is in the form of nanoparticles.
[0042] In one or more embodiments of the present invention, the
shape of the substrate may be altered in order to achieve enhanced
surface area. For example, the shape of the substrate may be
rectangular, allowing for more contact area with a substantially
liquid food. In contrast, the substrate may be in the shape of a
square, or any other geometrical shape. The substrate may take on
the form of a three-dimensional shape if it is wound, 190 for
example, into a cylinder or box.
[0043] In an alternative embodiment, the substrate is flexible. A
flexible substrate allows for easier adherence to a container. It
also allows for movement of the substrate when the container
containing the substantially liquid food is shaken, stirred, or
shifted.
[0044] Alternatively, the substrate may be rigid, therefore not
allowing any motion to disturb the shape of the substrate.
[0045] In one or more embodiments, the anti-spoilage insert may
contain an attaching element that allows it to attach to a
container. Attaching the substrate to the interior surface of the
container ensures that the anti-spoilage insert is in contact with
the substantially liquid food at all times. In an embodiment, the
anti-spoilage insert is attached to the container such that it is
fully immersed in the substantially liquid food.
[0046] An anti-spoilage insert according to one or more embodiments
contains substrate through which the liquid is able to pass, thus
coming into contact with silver not only on the surface of the
substrate medium but also in between the fibers. Allowing fluid to
pass through the substrate allows for increased interaction between
the silver and the substantially liquid food. This increased
interaction provides more opportunity for contact between the
silver and every part of the fluid.
[0047] In alternative embodiments, the substrate may be closely
packed together thus inhibiting the flow of substantially liquid
food through the substrate. Eliminating the flow of substantially
liquid food decreases the chance of nanoparticles or other forms of
silver on the substrate from detaching due to movement of the
substantially liquid food.
[0048] In alternative embodiments of the invention, the substrate
may be closely packed together thus inhibiting the flow of beverage
through the substrate. Eliminating the flow of beverage decreases
the chance of particles on the substrate from detaching due to
movement of the beverage, thus reducing the possibility of the
leaching of particles into the milk.
[0049] An alternative embodiment includes an anti-spoilage insert
that is reusable following being rinsed by another liquid, such as
water. For example, when a user has reached a location in which the
liquid in the container is capable of being refrigerated and no
longer needs to use the anti-spoilage insert, the user may remove
the anti-spoilage insert, rinse it with deionized water, and reuse
the anti-spoilage insert in another container or the same container
for another batch of substantially liquid food.
[0050] In alternative embodiments, the container may be composed of
many different materials, including but not limited to metal,
alloy, plastic, thermoplastic, thermosetting polymer, bakelite,
bioplastics, wood, mud, terracotta, clay, enamel, porcelain,
pottery, glass, ceramic, or any combination thereof. The container
may contain a slot for attaching the anti-spoilage inserts prior to
or after pouring substantially liquid food into the container.
[0051] In an embodiment, the container contains a mechanism or
device for circulation of the substantially liquid food within
interior improve contact with the silver deposited on the
substrate. In another embodiment, the container may contain a
mechanism or device that moves the anti-spoilage insert within the
interior allowing for the substantially liquid food to be
circulated in addition to moving the anti-spoilage insert through
the liquid. In an alternate embodiment, the container may be
manually shaken or moved to agitate the substantially liquid food.
In another embodiment, the container may contain a mechanism that
allows manual movement of the anti-spoilage insert within the
substantially liquid food.
[0052] In an alternative embodiment, the beverage in the container
is milk.
[0053] In an embodiment, the anti-spoilage insert comprises a
fiberglass substrate with silver deposited on it. Silver may be
deposited in the form of nanoparticles that may be greater than 10
nm and less than 500 nm. In an alternate embodiment, the fiberglass
that the substrate is composed of may be derived from continuous
chopped nonwoven fiberglass with polyvinyl alcohol binder.
[0054] In various embodiments, the anti-spoilage insert is
reusable. A reusable anti-spoilage insert is an anti-spoilage
insert that may be used in multiple different containers, in
multiple substantially liquid foods. The anti-spoilage insert may
be reused following a thermal process treatment or a rinse with
deionized water.
[0055] FIG. 2 illustrates a flow chart of a method 200 for
inhibiting spoilage in a substantially liquid food using an
anti-spoilage insert according to an embodiment.
[0056] At step 210, a container for holding a predetermined amount
of substantially liquid food is obtained. In alternative
embodiments, the container may be composed of, but not limited to,
metal, glass, or ceramic. In an embodiment, the container is a milk
canister used to transport or store milk.
[0057] In step 220, the substantially liquid food to be preserved
poured into the container. The volume of substantially liquid food
is measured before or after pouring into the container. In an
alternative embodiment, the substantially liquid food may be
pre-poured into the container when the container is obtained. In
such circumstances, step 220 may be skipped.
[0058] At step 230, the amount of anti-spoilage insert is
determined based on the volume of substantially liquid food in the
container. In an embodiment, the anti-spoilage insert contains a
weight of silver on the substrate that exceeds 0.05% on 1 mg of
substrate per mL of the volume of substantially liquid food. In
additional embodiments, the anti-spoilage insert contains a weight
of silver on the substrate that exceeds 0.05% on 2 mg or 4 mg of
substrate per mL of the volume of substantially liquid food.
[0059] At step 235, the anti-spoilage insert is substantially
immersed in the substantially liquid food in the container. In an
alternative embodiment, the container may have the anti-spoilage
insert attached to the interior of the container or built into the
container itself Therefore, the immersion of the anti-spoilage
insert into the substantially liquid food may occur as the
substantially liquid food is poured into the container.
[0060] In step 240, the anti-spoilage insert is immersed in the
substantially liquid food for a predetermined period of time. The
silver on the substrate begins to interact with the substantially
liquid food and release silver ions into the substantially liquid
food. In an embodiment, the silver is in the form of silver
nanoparticles, and the anti-spoilage insert is immersed in a dairy
substantially liquid food such as milk. The silver ions inhibit
microbial activity and inhibit spoilage of the dairy substantially
liquid food. In an embodiment, the silver ions inhibit bacteria
that are responsible for producing lactic acid. By eliminating or
reducing the production of lactic acid, the process of curdling
that leads to spoilage is significantly slowed down or
inhibited.
[0061] In an embodiment, the anti-spoilage insert is immersed as
long as spoilage is to be inhibited. In another embodiment, the
anti-spoilage insert is immersed for a predetermined period of time
in which a predetermined concentration of silver ions is attainted
in the milk, after which the anti-spoilage insert is removed from
the substantially liquid food. In another alternative embodiment,
the interaction between the anti-spoilage insert and the
substantially liquid food is enhanced by agitating the
substantially liquid food within the container. Agitation may occur
in several different ways, including a mechanical mixing device
attached to the container, shaking the container, stirring the
substantially liquid food within the container, or moving the
anti-spoilage insert through the substantially liquid food.
[0062] At step 250, the anti-spoilage insert is removed from the
substantially liquid food after a predetermined period of time has
elapsed. In an embodiment, the anti-spoilage insert is removed from
the substantially liquid food when refrigeration of the
substantially liquid food is possible or the substantially liquid
food is consumed. In another embodiment, the substantially liquid
food is removed or poured out from the container leaving the
anti-spoilage insert in the container for future use. In various
embodiments, the predetermined period of time may last for a
specified number of minutes, a specified number of hours, or
specified number of days.
EXAMPLES
Example 1
Preparation of Anti-Spoilage Insert
[0063] The fiberglass substrates for the FG/Ag system were derived
from continuous chopped nonwoven fiberglass with a polyvinyl
alcohol (PVA) binder (E-glass, 6.5 .mu.m 300 diameter, porosity 562
cfm ft-2 @ 0.5'' H2O, tensile strength [ASTMD-2101] 3450 MPa,
Craneglas.RTM. 230, Crane Nonwovens, Dalton, Mass.). Lab grade
deionized water was used for making solutions. Fiberglass was
immersed in a 0.05 M AgNO3 solution and agitated at 150 RPM for 1
hour in a Tekmar VXR shaker (Janke & Kunkel, Staufen, Germany).
The fiberglass was then removed and washed with deionized water,
hang dried in the hood overnight and heat treated at 120.degree. C.
for 1 hour and at 300.degree. C. for 30 minutes to obtain an
anti-spoilage insert in the form of a silver-loaded glass
fabric.
Example 2
Analysis of Silver Particles
[0064] The morphology of the silver-loaded glass fabric was
characterized using a Hitachi S-4800 High Resolution Scanning
Electron Microscope (SEM). A layer of Au--Pd was sputtered on the
sample to avoid charging before SEM analysis. SEM analysis revealed
the deposition of silver particles ranging from 5-100 nm on the
glass fiber. Increase in the weight of the fiberglass was used to
calculate the silver content. This was confirmed by measuring the
Ag content by digesting samples in hot hydrofluoric acid (HF)
solution followed by elemental analysis with an inductively coupled
plasma mass spectrophotometer (ICP/MS) (Perkin Elmer/Sciex
Elan-DRC, Waltham, Mass.). The leaching of silver into milk was
characterized by measuring the silver content before and after the
experiment. The silver particles were 0.05% by weight of the glass
fiber as measured by ICP/MS.
Example 3
Observation of Anti-Spoilage Activity in Model Culture
[0065] Luria-Bertani (LB) medium containing (per liter) 10 g of
tryptone, 5 g of yeast extract and 10 g of NaCl was used.
Escherichia Coli strain AB1157 in LB medium was used as a model
system for studying the effect of silver-loaded glass fabric on
bacteria in milk. Cultures were grown with vigorous shaking at
37.degree. C. To ensure that cells were growing exponentially
during the experiment, the cultures were grown from OD600 of 0.005
to OD600 of 0.1 aerobically when shaking The cultures were diluted
to around 1E6 cfu/ml (OD600 of about 0.005) in 80 ml LB solution.
0.1 mg/ml of silver-loaded glass fabric was dipped in 40 ml of
these spiked LB solution. Samples were taken out at 0.5, 1, 2, 4,
8, 12, 16, 20, 24 hours and diluted in LB medium and plated to
obtain viable bacterial counts. Control was used a comparison
throughout the experiment. Growth inhibition of bacteria was
observed in presence of silver-loaded glass fabric. There was 10
orders of magnitude growth of E. Coli compared to just 2 orders of
magnitude in the presence of silver-loaded glass fabric. OD.sub.600
also showed drastic growth of control over 24 hours.
Example 4
Observation of Anti-Spoilage Activity in Milk
[0066] Fresh unpasteurized milk (somatic cell count .about.200000)
was obtained from the dairy farm at the University of Illinois for
studying the effect of silver-loaded glass fabric. About 20 ml of
milk was stirred at 100 rpm at 37.degree. C. for 72 hours with 4
mg/ml of silver-loaded glass fabric and the time required for
curdling and the pH were recorded after 72 hours. Milk did not show
any curdling even after 72 hours at 37.degree. C. whereas the
control curdled after 30 hours. pH of milk at kept at 37.degree. C.
for 72 hours was 5.47 comparable to refrigerated milk for the same
duration of time (pH=5.59).
Example 5
Alternative Method for Preparation of Anti-Spoilage Inserts
[0067] 1% stock solution of sodium citrate was made by dissolving 1
gm of sodium citrate in 100 ml of deionized water. 20 ml of 1%
solution of the 1% sodium citrate solution made earlier is taken
and is dissolve in 80 ml deionized water. The non-woven PET sheets
are dipped in this solution for 10 minutes. In the meantime, a
bottle containing silver 0.05M nitrate solution is heated at
100.degree. C. for 30 minutes. The tea bags are dipped one by one
in the hot silver nitrate solution and left dipped inside the
bottle for 5 minutes. The sheets are then removed from the bottle
and hung to dry them in the oven at 70.degree. C. for 30 minutes.
Using around 5-20 cm.sup.2 of these sheets made from tea bags in
pasteurized or raw goat milk can keep the milk fresh for
approximately 3 days at room temperature.
Example 6
Another Alternative Method for Preparation of Anti-Spoilage
Inserts
[0068] 1% stock solution of sodium citrate was made by dissolving 1
gm of sodium citrate in 100 ml of deionized water. In the meantime,
a bottle containing 0.05M silver nitrate solution is placed in the
oven for 30 minutes, pre-set at 100.degree. C. After 30 minutes,
the bottle is removed from the oven and non-woven PET sheets are
dipped one by one in the hot silver nitrate solution. To this, 2 ml
of 1% sodium citrate solution is added drop-wise in silver nitrate.
The non-woven PET sheets are then removed and hung to dry in the
oven at 70.degree. C. for 30 minutes.
Example 7
Method for Preparing Anti-Spoilage Insert Using Cellulosic
Substrate
[0069] 1% stock solution of sodium citrate was made by dissolve 1
gm of sodium citrate in 100 ml of deionized water. 20 ml of 1%
solution made above is dissolved in 80 ml of deionized water. The
filter paper strips (cellulose fabric) are dipped in this solution
for 10 minutes. In the meantime, a bottle containing 0.05M silver
nitrate solution is preheated to 90.degree. C. for 30 minutes.
After 30 minutes, the bottle is removed from the oven. The filter
paper strips (cellulose fabric) are dipped one by one in the hot
silver nitrate solution. It is left to sit in the bottle for 5
minutes. The filter paper strips (cellulose fabric) are air dried
or dried in the oven at 60.degree. C. for 1 hour.
Example 8
Anti-Spoilage Insert Preventing Milk Spoilage
[0070] 15 cm.sup.2 of the anti-spoilage insert made from glass
fabric was inserted in 200 ml of pasteurized milk which was kept at
40.degree. C. An additional known volume of pasteurized milk was
observed as a control sample. The anti-spoilage insert was not
immersed in the control sample. The initial pH of the milk was
6.664. After 24 hours, the control had partly curdled (ph<5.7),
while the sample with anti-spoilage insert had a pH of 6.662. After
a period of 48 hours, the control had completely curdled and the
sample with anti-spoilage insert had a pH of 6.559. Thus the milk
without the anti-spoilage insert was curdled, while the milk with
anti-spoilage insert exhibited only a minor change in the pH.
[0071] Where a range of values is provided, it is understood that
each intervening value, to the tenth of the unit of the lower limit
unless the context clearly dictates otherwise, between the upper
and lower limit of that range and any other stated or intervening
value in that stated range is encompassed within the invention. The
upper and lower limits of these smaller ranges may independently be
included in the smaller ranges is also encompassed within the
invention, subject to any specifically excluded limit in the stated
range. Where the stated range includes one or both of the limits,
ranges excluding either both of those included limits are also
included in the invention.
[0072] The terminology used herein is for the purpose of describing
particular embodiments only and is not intended to be limiting. As
used herein, the singular forms "a", "an" and "the" are intended to
include the plural forms as well, unless the context clearly
indicates otherwise. It will be further understood that the terms
"comprises" or "comprising," when used in this specification,
specify the presence of stated features, integers, steps,
operations, elements, or components, but do not preclude or rule
out the presence or addition of one or more other features,
integers, steps, operations, elements, components, or groups
thereof.
[0073] The process steps, method steps, protocols, or the like may
be described in a sequential order, such processes, methods, and
protocol, may be configured to work in alternate orders. In other
words, any sequence or order of steps that may be described does
not necessarily indicate a requirement that the steps be performed
in that order. The steps of processes described herein may be
performed in any order practical. Further, some steps may be
performed simultaneously, in parallel, or concurrently.
[0074] While particular elements, embodiments, and applications of
the present invention have been shown and described, it is
understood that the invention is not limited thereto because
modifications may be made by those skilled in the art, particularly
in light of the foregoing teaching. It is therefore contemplated by
the appended claims to cover such modifications and incorporate
those features that come within the spirit and scope of the
invention.
* * * * *