ADVANCED PACKAGING
MIRON violet glass
The appreciation people have for the special protective qualities of violet glass can be traced back to the heyday of ancient Egyptian civilization. Even then, valuable essences and healing natural products were kept in gold and violet glass containers.
Even with the alchemists during the middle ages there are signs that people of that time were aware of the special quality the shimmering violet glass had. The advancing industrialization and the emergence of new packaging materials meant that violet glass faded into obscurity during the last hundred years.
What is biophotonics
The term biophotonics is made up of two Greek words: “bios” - meaning life, and “phos” '- light.
Biophotonics addresses medical and human science questions in the form of light based technologies. Both microscopic and spectroscopic methods belong to this, as well as the use of lasers to explain biological processes on a cellular level.
The main point of biophotonic research is the application of the characteristics of light on food production, pharmacy, bio-technology and medicine. With the help of light, images of microscopically small processes within living cells can be observed quickly and undisturbed.
Storage test with chives
STORAGE TEST
Sprayed-, white-, green- and brown glass are permeable in the visible light spectrum and don’t offer enough protection against decomposition caused by light. As an experiment, several herbs and spices were stored for 3 months in several types of glass (white, brown, violet), and were either exposed to the sun for several hours a day or kept inside.
After 2 months, the visible quality change was recorded with photographs, and the difference in smell determined in a blind test with volunteers. The illustration shows clearly that the chive samples that were exposed to the sun have bleached in brown and white glass. As photographed in this illustration, the sample stored in MIRON violet glass shows no color change. The smell of the chives stored in MIRON violet glass was also clearly stronger and fresher.
(Dr. Niggli und Dr. Max Bracher)
Storage test with tomatoes
In order to more easily prove the quality protection given to food stored in MIRON violet glass, a microbiological experiment was carried out with cherry tomatoes. During this test, a cherry tomato was stored for 7 months in a white glass and in a MIRON violet glass, and then kept at room temperature where sunlight could reach it. The result was photographed after 7 months. The microbiological changes of the tomato stored in white glass can be clearly seen. The tomato stored in MIRON violet glass however shows no loss of color and no signs of drying out.
