IL320694A - Carrier device, food protection accessory, food products incorporating the same and methods - Google Patents

Description

A CARRIER DEVICE, FOOD PROTECTION ARTICLE, FOOD PRODUCTS COMPRISING THE SAME AND METHODS TECHNOLOGICAL FIELD The present disclosure relates to food preservation.

BACKGROUND ART References considered to be relevant as background to the presently disclosed subject matter are listed below: International Patent Application Publication No. WO2021/0331 Acknowledgement of the above reference herein is not to be inferred as meaning that these are in any way relevant to the patentability of the presently disclosed subject matter.

BACKGROUND The food industry is constantly seeking food preservation products for extending the shelf life of the products.

WO2021/033190 describes protection inserts comprising a discrete substrate-forming material holding a nutrient composition, the nutrient composition comprising a combination of nutrients for supporting selective growth of one or more bacteriocin-producing bacterium on said substrate and being essentially free of externally added microorganisms. The protection inserts can be included in a consumer goods package comprising goods to be protected and can be held within a carrier.

GENERAL DESCRIPTION The present disclosure is based on the development of a carrier device for a preservation substrate material suitable for increasing shelf-life of consumer goods and fresh food products by stimulating growth of selected bacteria within packages containing the goods, without the use of externally added live bacteria to the consumer goods and, thereby eliminating the high costs and the complexity of handling live bacteria in industrial plants.

The preservation substrate material can be made of thermosensitive gel material that is introduced into the carrier device while in liquid (yet viscous, e.g. liquid gel) state and upon cooling, while within the carrier device, solidifies. The carrier device is designed such that no leakage of gel material takes place when within the carrier device in liquid state.

There is thus provided, according to a first aspect of the presently disclosed subject matter, a carrier device comprising a first enclosing wall and a second enclosing wall are connected to each other at least along part of each walls' perimeter, said first enclosing wall and second enclosing wall defining therebetween an enclosing space configured to receive and hold therewithin a substrate; at least one of the first and second enclosing walls is made up of at least two perforated films connected to each other, each of the at least two perforated films comprising a respective array of holes, wherein the array of holes of any first perforated film of said at least two perforated films is offset with respect to the array of holes of an adjacent second perforated film of said at least two perforated films.

According to a second aspect of the presently disclosed subject matter, there is provided a food protection article comprising a carrier device and enclosed therewithin a substrate; wherein the carrier device including a first enclosing wall and a second enclosing wall being connected to each other at least along each walls perimeter, the first enclosing wall and second enclosing wall defining therebetween an enclosing space; at least one of the first and second enclosing walls is made up of at least two perforated films connected to each other, each of the at least two perforated films comprising a respective array of holes, the array of holes of any first perforated film of said at least two perforated films is offset with respect to the array of holes of an adjacent second perforated film of said at least two perforated films; and the substrate comprises a thermosensitive gel material holding a nutrient composition suitable for supporting selective growth of one or more human-safe bacterium, preferably, bacteriocin-producing bacterium on said gel material.

According to a third aspect of the presently disclosed subject matter, there is provided a consumer goods package comprising consumer goods to be preserved and a protection article of the second aspect of the presently disclosed subject matter.

According to a fourth aspect of the presently disclosed subject matter, there is provided a method for manufacturing a carrier device configured for receiving and holding therewithin a substrate, the method comprising: preparing a first enclosing wall, comprising: obtaining at least two perforated films, each of the at least two perforated films comprising a respective array of holes; and connecting said at least two perforated films together while maintaining the array of holes of a first perforated film of said at least two perforated films offset with respect to the array of holes of a second perforated film of said at least two perforated films adjacent said first perforated film, obtaining a second enclosing wall; and connecting the first and second enclosing walls together along at least part of the walls' perimeter, to define therebetween an enclosing space configured to receive and hold therewithin the substrate. According to a fifth aspect of the presently disclosed subject matter, there is provided a method for preparing a protection article for preserving consumer goods, the method comprising providing a carrier device of the first aspect of the presently disclosed subject matter wherein at least part of the first enclosing wall and the second enclosing wall of the carrier device are spaced apart to form a passage for introduction of liquid into the enclosing space between the first enclosing wall and the second enclosing wall; introducing into said enclosing space, through said passage, thermosensitive gel material comprising nutrient composition in liquid state; allowing said thermosensitive gel material to solidify; and optionally sealing said passage. 30 Finally, according to a seventh aspect of the presently disclosed subject matter, there is provided a method for preserving consumer goods, the method comprising holding the consumer goods in vicinity with a protection article according to the second aspect of the presently disclosed subject matter.

BRIEF DESCRIPTION OF THE DRAWINGS In order to better understand the subject matter that is disclosed herein and to exemplify how it may be carried out in practice, embodiments will now be described, by way of non-limiting examples only, with reference to the accompanying drawings, in which: Figures 1A-1D are schematic illustrations of carrier device and components thereof according to some examples of the present disclosure including Figure 1A providing a schematic perspective view of two enclosing walls, each comprising two perforated films, before assembly into a carrier device according to an example of the presently disclosed subject matter; Figure 1B providing a schematic perspective view of an enclosing wall of the carrier device of Fig. 1A; Figure 1C providing a schematic perspective view of an assembled carrier device including the enclosing walls of Fig. 1A and prior to introducing a substrate forming material; and Figure 1D providing a schematic top view of an assembled carrier device with a substrate in the enclosing space.

Figure 2 is an image of a protection article according to an example of the presently disclosed subject matter, including the carrier device holding therewithin a substrate.

Figure 3 is a bar graph showing mold count results from two individual trials, identified as Str.09 and Str.11, conducted at 10°C, 75% RH.

Figures 4A-4F are representative images of mold count plates from three individual trials at two time points: at T6 demonstrating microbiome differences in treatment as compared to control and the reduction in mold colonies including trial Str at time T0 (Fig. 4A) and T6 (Fig. 4B), trial Str. 10 at times T0 (Fig. 4C) and T10 (Fig. 4D), and trial Str. 11 at time T0 (Fig. 4E) and T6 (Fig. 4F).

Figures 5A-5D are representative images of plates of swabs taken from the nutrient blend of sachet at T1 (Fig. 5A) or T6 (Fig. 5B) and gram stain images of positive Bacillus at T1 (Fig. 5C) and at T6 (Fig. 5D) Figures 6A- 6H are representative plate images of two trials, Str. 12 ( Figs. 6A- 6D ) and Str. 13 ( Figs. 6E-6H ) providing total count in control group ( Fig. 6A, Fig. 6E ), yeast and mold count in control group ( Fig. 6B, Fig. 6F ), total count in experimental group ( Fig. 6C , Fig. 6G ), and yeast and mold count in treatment group ( Fig. 6D, Fig. 6H ) Figures 7A-7D are representative images of strawberries in a pack of trial Str.after 3 days, including the control group ( Fig. 7A ) and experimental group ( Fig. 7B ) or of Str. 13, after 2 days, including the control group ( Fig. 7C ) and experimental group ( Fig. 7D ).

Figures 8A-8D are representative images of strawberries in a pack of trial Str. after storage at 10ºC and 75% RH including control group at T0 ( Fig. 8A ) and at T( Fig. 8B ) and experimental group at T0 ( Fig. 8C ) and at T7 ( Fig. 8D ).

Figures 9A-9D are representative images of strawberries in a pack of trial Str. after storage at 4ºC and 75%-90% RH including control group at T0 ( Fig. 9A ) and at T( Fig. 9B ) and experimental group at T0 ( Fig. 9C ) and at T7 ( Fig. 9D ).

Figures 10A-10D are representative images of strawberries in a pack of trial Str. after storage at 10ºC and 75% RH and half amount of nutrients, including control group at T0 ( Fig. 10A ) and at T7 ( Fig. 10B ) and experimental group at T0 ( Fig. 10C ) and at T7 ( Fig. 10D ).

Figures 11A-11D are representative images of strawberries in a pack of trial Str. after storage at 4ºC and 75% RH and half amount of nutrients, including control group at T0 ( Fig. 11A ) and at T7 ( Fig. 11B ) and experimental group at T0 ( Fig. 11C ) and at T7 ( Fig. 11D ).

Figures 12A-12B are representative images of avocado fruit in the control group (Figure 12A) and of the experimental group (Figure 12B) after 31 days.

Figures 13A-13B are representative images of avocado fruit cut in half, in the control group (Figure 13A) and of the experimental group (Figure 13B) after 31 days. 30 Figure 14 is an image of a plate of microbial population swabbed from the sachet from the avocado trial and plated on Tryptic Soy Agar (TSA).

Figures 15A-15D are images of figs in a package in the control group, at T(Figure 15A) and T8 (Figure 15B) and of the experimental group at T0 (Figure 15C) and T8 (Figure 15D).

Figure 16is a bar graph showing mold count from swabbed sample from the figs at times T0 and T3 in control group (duplicate) and experimental group (duplicate).

DETAILED DESCRIPTION According to a first aspect of the presently disclosed subject matter there is provided a carrier device comprising: a first enclosing wall and a second enclosing wall are connected to each other at least along part of each walls' perimeter, the first enclosing wall and second enclosing wall defining therebetween an enclosing space configured to receive and hold therewithin a substrate including; at least one of the first and second enclosing walls is made up of at least two perforated films connected to each other, each of the at least two perforated films comprising a respective array of holes, wherein the array of holes of any first perforated film of the at least two perforated films is offset with respect to the array of holes of an adjacent second perforated film of said at least two perforated films.

Each film of the at least two perforated films contain a plurality of holes.

In the context of the present disclosure, when referring to a hole from the plurality of holes, it is to be understood to mean a gap or opening in the film having the hole. The hole can have any define and/or amorphous shape. In some examples, the hole has a geometrical shape, e.g. circular, oval, polygonal.

The holes can have different dimensions. Yet, in some examples, the holes are defined by a maximal longest dimension. For example, if the hole is circular or oval, each of the plurality of holes is defined by a diameter of at most 6mm or between about 0.and 6 mm. Further, for example, if the hole has a polygonal shape, each of the plurality of holes is defined by the longest axis of at most about 3mm or between about 0.05mm and about 3mm. Yet, further, if the hole has an amorphous/undefined shape, each of the plurality of holes is defined by the longest dimension of the shape, being at most 6mm or between about 0.05mm and about 6mm.

In some examples, the plurality of holes have essentially the same shape.

In some examples, the plurality of holes have essentially the same dimensions.

In the context of the present disclosure when referring to an "array of holes" it is to be understood to mean a plurality of holes arranged in a pattern or arranged arbitrarily in the perforated film.

In some examples, the plurality of holes are spaces apart from each other in a pattern.

In some other examples, the plurality of holes are essentially equally spaced apart from each other.

In the context of the present disclosure, when referring to holes having "essentially" same shape, dimension and/or spaces, it is to be understood to mean that the holes in the plurality of holes may have some differences in their shape and/or dimension and/or spaces therebetween and such differences are insignificant to the functionality of the device.

For example, if the plurality of holes are essentially circular, it is possible that some are imperfect circles, and/or oval.

Further, for example, if the plurality of holes are essentially of a same dimension, it is possible to have about 10% deviation in the diameter or longest axis of the plurality holes, one with respect to the other.

Further, for example, if the plurality of holes are essentially equally spaced apart, it is possible to have about 10% deviation in the distance between the holes.

In some examples, each hole of the array of holes of the any first perforated film of the at least two perforated films is offset with respect to each hole of the array of holes of the perforated film adjacent (neighboring) the first perforated film.

In some examples, each hole of each of the array of holes comprises a corresponding hole axis extending perpendicular to the perforated film. Each hole axis of the array of holes of the first perforated film is spaced apart from each hole axis of the array of holes of the second perforated film at least when the first perforated film extends parallel to the adjacent second perforated film.

It has been found that the arrangement of the at least two perforated films in the enclosing wall with an offset between the array of holes of one perforated film and the array of holes of an adjacent perforated film prevents leakage of an essentially viscous substrate forming material (e.g. thermosensitive gel material) when the substrate forming material is in liquid state within the enclosing space between the two enclosing walls. This thus allows the introduction of thermosensitive gel material into the enclosing space in liquid state (e.g. when at a temperature at which the gel liquifies) and once within the enclosing space, allowing the gel to cool, thereby to solidify without dripping out through the holes and forming the desired substrate within the device.

Further, it has been found that the offset arrangement of the array of holes in one film with respect to the array of holes in an adjacent film still allows for free flow of microorganisms and moisture through the enclosing walls. In other words, the array of holes of the so called first perforated film and the array of holes of the so-called adjacent second perforated film are configured to allow free flow of microorganisms and moisture through at least one enclosing wall.

The at least two perforated films are not fully laminated one to its neighboring film (i.e. the welding is mainly for the purpose of fixating one film to the other, without full lamination of the films together). In other words, the attachment between the perforated films in each enclosing wall is such that the perforated films can at least partially move one with respect to the other.

In some examples, the connection between the at least two perforated films is configured to maintain the array of holes of any first perforated film offset with respect to the array of holes of the adjacent second perforated film during the movement of the at least two perforated films one with respect to the other.

In some examples, the at least two perforated films are connected to each other by any one or combination of welding (e.g. hot plate welding), gluing (e.g. using adhesive or solvent bonding), machine fastening etc.

In some examples, the first enclosing wall and the second enclosing wall are connected to each other by any one or combination of welding (e.g. hot plate welding), gluing (e.g. using adhesive or solvent bonding), machine fastening etc.

In some examples, the first enclosing wall and the second enclosing wall constitute portions of a single continuous enclosing wall. In such cases, the first enclosing wall and the second enclosing wall are formed by folding the single continuous enclosing wall, as further described hereinbelow.

The perforated films can be made of different materials.

In some examples, the perforated films are flexible (foldable) films.

In some examples, the perforated films are rigid films.

In some examples, at least part of the at least two perforated films is made of a synthetic polymer, i.e. is a polymeric film.

In the context of the present disclosure, when referring to a polymer it is to be understood to include one or more polymers selected from synthetic polymers, naturally occurring polymers and a combination of at least one synthetic polymer and at least one naturally occurring polymer.

In some examples, each film in the at least two perforated films comprises a single type of polymer.

In some examples, each film in the at least two perforated films comprises a combination of polymers. When referring to a combination of films it is to be understood to encompass a blend of polymers or two or more layers of laminated films of different polymers.

In some examples, when comprising a synthetic polymer, the synthetic polymer is selected from the group consisting of polyolefins, polyacrylonitriles, polybutadienes, polycarbonates, polyamides, ethylene vinyl alcohol copolymers (EVOH), polypropylene, polyethylene, polystyrene, polyurethanes, polylactic acid, polyhydroxyalkanoates, polyhydroxybutyrates.

In some examples, when comprising a naturally occurring polymer, the naturally occurring polymer is selected from polysaccharides. In some examples, the polysaccharide comprises, cellulose, including derivatives of cellulose. Other naturally occurring polymers can include plant protein, gelatin.

In some examples, the carrier device of the first aspect of the presently disclosed subject matter is in a form of a sachet, configured to hold in the enclosing space thereof the substrate.

The carrier device can be used to carry a protection insert that is designed to protect goods from being spoiled during storage.

Thus, in accordance with a second aspect of the presently disclosed subject matter, there is provided a goods (e.g. food) protection article comprising the presently disclosed carrier device that holds in its enclosing space a substrate, preferably including thermosensitive gel material holding a nutrient composition suitable for supporting selective growth of one or more human-safe bacterium, preferably, bacteriocin-producing bacterium on said gel material.

In some examples, the thermosensitive gel material is a hydrogel.

In some examples, the thermosensitive gel material is selected from the group consisting of alginate, methylcellulose (MC), hydroxypropylmethylcellulose (HPMC), hydroxypropylcellulose (HPC), carboxymethylcellulose (CMC), gum Arabic, chitosan, pectin, agar, guar gum, xanthan gum, gellan gum, carrageenan, gelatin, dextrin and starch.

In some examples, at least upon controlled heating, the thermosensitive gel material is provided in fluid form, such that in can be poured into the carrier device, and yet, it is not too liquid to leak out of the porous films. To this end, it is to be understood that a semi- solid gel material (e.g. as obtained after cooling) is not pourable.

In some examples, at least at room temperature, the thermosensitive gel material is maintained, in the carrier device, in solid or semi solid state.

When referring to a semi solid material it is to be understood to encompass a deformable, non-fluidic unit form, i.e. flexible, pliable, easily bent, reshapable, while when referring to a solid form it is to be understood as encompassing a rigid structure, i.e. non-flexible, that does not change in shape upon application of pressure. The physical property of the thermosensitive gel material, namely, it being semi solid or solid (or in other words, non-liquid), depends, inter alia, on the type of material used for holding the nutrients composition. In this connection, it is noted that while the thermosensitive gel material as a whole is semi solid or solid, the nutrients composition therein may be in a non-solid form, such as a gel, semi-gel, liquid, fluid (e.g. powder) form. This is achieved, for example, by holding the non-solid nutrients composition on a solid or semi solid material.

In some examples, the thermosensitive gel material is food grade, i.e. acceptable and approved for human consumption.

The nutrients in the nutrient composition are selected to selectively promote growth of at least one human safe bacterium, possibly more than one, the human safe bacterium being preferably bacteriocin producing bacterium. According to the presently disclosed subject matter, the at least one human safe bacterium (which is, according to some preferred examples, bacteriocin producing bacterium), inhibits or prevents, as aforementioned, growth of undesired microorganisms. In other words, in the presence of the selective nutrients held by the substrate, predominantly only the at least one desired bacteriocin-producing bacterium is effectively grown.

The practice of constructing nutrient compositions that are selective in supporting growth of a particular target microorganism is known from diagnostic microbiology. For example, and without being limited thereto, Bonnet et al. demonstrates the selective culturing of target microorganism [M Bonnet et al. "Bacterial culture through selective and none-selective conditions: the evaluation of culture media in clinical microbiology" New Microbe and New Infect 2020; 34: 100622]. Further, as a non-limiting example, MRS culture media is known to be selective for the growth of lactic acid bacteria. Further exemplary art includes, Nwadiuto O. Nwamaioha and Salam A. Ibrahim "A selective medium for the enumeration and differentiation of Lactobacillus delbrueckii ssp. bulgaricus" J. Dairy Sci. 101:4953–4961.

In the context of the presently disclosed subject matter, the term "selective growth" is to be understood to signify the promotion of growth exclusively of target bacteriocin-producing/human safe bacteria while inhibiting growth of other spoilage bacteria or pathogens.

Further, in the context of the present disclosure, when referring to selectively promote growth of the human-safe bacterium, e.g. the bacteriocin producing bacterium it is to be understood to predominantly allow growth of only the target bacteriocin producing bacterium, without a detectable amount or with less than 10 CFU/gr growth or even less than 5 CFU/gr of other microorganisms, such as yeast, enterococcus bacteria etc. In this context, the detectable amount of the selectively grown bacteriocin producing bacterium would be, in the presence of the presently disclosed device with the selective nutrient composition, more than 10 CFU/gr, at times, at least more than 10, as can be measured using the microbial total count test, also known as the total viable count or total plate count. This method is used to estimate the total number of viable microorganisms in a sample. There are several official and widely accepted methods for conducting microbial total count testing. One of the most commonly used metods is the pour plate method using Nutrient Agar or Standard Methods Agar as described in ISO 4833.

In the context of the presently disclosed subject matter, it is to be understand that human-safe bacterium are bacteria generally recognized as safe (GRAS) bacteria, which have a long history of use in food applications and have been proven not to cause harm.

In some examples, the human safe bacterium comprises bacteriocin producing bacterium.

In some preferred examples of the presently disclosed subject matter, the selective growth is of at least one bacteriocin producing bacterium.

In some examples of the presently disclosed subject matter the bacteriocin producing species is selected from the group consisting of lactic acid bacteria and Bacillus subtilis and Bacillus related species.

In some examples of the presently disclosed subject matter the bacteriocin producing species is lactic acid bacteria.

In some examples of the presently disclosed subject matter the bacteriocin producing species is Bacillus subtilis.

In some examples of the presently disclosed subject matter the bacteriocin producing species is Bacillus related species.

In the context of the presently disclosed subject matter, the term " Bacillus related species" or "Bacillus subtilis related species" is to be understood to encompass species that are closely related to Bacillus subtilis, i.e. a Gram-positive, rod-shaped bacterium 30 that is commonly found in soil. These related species share genetic, phenotypic, and taxonomic similarities with Bacillus subtilis. In this context, it is to be understood that Bacillus related, or, Bacillus subtilis-related species are not identical to Bacillus subtilis but often exhibit a close association in terms of evolutionary history and biological characteristics. Examples of Bacillus species related to Bacillus subtilis include but not limited thereto: Bacillus amyloliquefaciens, Bacillus licheniformis, Bacillus Pumilus, Bacillus Megaterium, Bacillus vallismortis, Bacillus mojavensis, Bacillus Sonorensis among others. These species often share many fundamental features but also possess unique traits that distinguish them as separate species. Further, in the context of the presently disclosed subject matter, when referring to Bacillus related species, it is to be understood to encompass GRAS Bacillus species. In some examples of the presently disclosed subject matter, the human safe bacterium comprises probiotic bacterium. The nutrient composition held by the carrier device comprises different types of substances, each acting as a source for a different nutrient element required for the growth to the human-safe (e.g. bacteriocin producing) bacterium.

The nutrient composition held by the carrier device comprises different types of substances, each acting as a source for a different nutrient element required for the growth to the bacteriocin producing bacterium.

In some examples, the nutrient composition comprises one or more nitrogen containing compounds, acting as a nitrogen source for the growth of the desired, human safe bacterium, e.g. bacteriocin-producing bacterium.

In some examples, the nitrogen containing compounds are any one or combination of amino acids, short peptides, polypeptides, and protein hydrolysates. These may be obtained from various sources.

In some examples, the source for the nitrogen containing compounds is an animal source, such as beef extract and/or casein hydrolysate.

In some examples, the source for the nitrogen containing compounds is a microorganism extract, such as yeast extract.

In some examples, the source for the nitrogen containing compounds is a plant extract, such as a legume extract. In this context, the legume may be any type of legume, such as, without being limited thereto, peas, chickpeas, potato, soy, beans, and others.

In some examples, the nitrogen containing compounds comprises a combination of one or more extracts and one or more hydrolysates from different sources.

In some examples, the nitrogen containing source comprises at least a protein hydrolysate, and at times preferably peptone.

In some examples, the nitrogen containing source comprises at least yeast extract.

In some examples, the nitrogen containing source comprises at least animal extract.

In some examples, the nitrogen containing source comprises at least plant extract.

In some examples, the nitrogen containing source comprises at least a protein hydrolysate and yeast extract.

In some examples, the nitrogen containing source comprises a combination of a protein hydrolysate, yeast extract and at least one of animal extract or plant extract.

In some examples, the amount of the nitrogen containing compounds/source, be it a single source or a combination of sources is between 0.1% and 20% out of the total weight of the insert, at times between 0.5% and 10%, at times between 0.5% and 5%, at times between 1% and 5%, at times between 1% and 3%, at times between 0.5% and 3%, at times between 0.1% and 3% or any other range within the range of 0.1% and 20%.

In some examples, the carbohydrates are a carbon containing compound acting as a carbon source.

In some examples, the carbon containing compound is or comprises saccharides, these include, inter alia, any one or combination of monosaccharides, e.g. glucose, fructose, galactose, xylose, arabinose; disaccharides e.g. sucrose, lactose, maltose, isomaltulose, trehalose, trealulose and trehalulose; and oligosaccharides i.e. those typically containing 3-10 monosaccharides, such as raffinose (trisaccharide) oligofructose (FOS), galacto-oligosaccharides (GOS), gluco-oligosaccharide, isomalto- oligosacccharides, maltotriose and others.

Other carbohydrates may include sugar alcohols such as mannitol and sorbitol.

In some examples, the carbohydrate/carbon containing compound comprises at least glucose or at least a combination of glucose and FOS.

In some examples, the amount of the carbohydrates, be it a single source or a combination of carbohydrates, is within the range of 0.5% and 5% out of the total weight of the insert composition, at times, between 1% and 5%, at times between 0.5% and 4%, at times between 0.5% and 2.5% and times between 1% and 4%, at times between 1% and 3%, at times between 1% and 2.5% or any other range within the range of 0.5% and 5% .

In some examples, the inorganic salts are minerals. These can include, without being limited thereto, salts of phosphate, potassium, calcium, zinc, magnesium, manganese, and iron.

In some examples, the source of such minerals/inorganic salts is yeast extract. Notably, the yeast extract can be regarded as providing several types of nutrients in the context of the present disclosure, including the minerals, the vitamins and/or the digested nucleic acids.

In some examples, the nutrient composition comprises at least manganese salts, such as manganese sulfate.

In some examples, the nutrient composition comprises at least magnesium salts, such as magnesium sulfate.

In some examples, the nutrient composition comprises at least sodium salt, such as sodium acetate.

In some examples, the nutrient composition comprises at least potassium salts such as dipotassium hydrogen phosphate.

In some examples, the nutrient composition comprises at least ammonium salts, such as tri-ammonium citrate.

In some examples, the nutrient composition comprises at least a combination of manganese salts and magnesium salts.

In some examples, the amount of the inorganic minerals/inorganic salts, be it a single inorganic component or a combination of inorganics, is within the range of 0.005% and 5% out of the total weight of the composition, at times between 0.01-2% and 0.02-1%, at times between 0.005% and 2%, at times between 0.05% and 1%, at times between 0.01% and 3% or any other range within the range of 0.005% and 5%. 30 In some examples, the nutrient composition comprises at least one surfactant/emulsifier.

In some examples, the surfactant/emulsifier is or comprises fatty acids or fatty acid esters or any other surfactant/emulsifier acceptable under the food regulations (E-numbers).

In the context of the present invention, the term "fatty acids" denotes simple fatty acids, namely, those having a carboxylic head-group and an aliphatic tail which is either saturated or unsaturated, and yet also complexed fatty acids, where the head-group is substituted with macromolecule, such as a polyoxyethylene group. Such fatty acids may be used also as surfactants and/or emulsifiers of the nutrient composition.

The aliphatic chain may include any number of carbon atoms including short chain fatty acids, having a tail of up to 5 carbon atoms, medium chain fatty acids, containing a tail of 6-12 carbons, long chain fatty acids typically including 13-21 carbon atoms in the tail, and very long chain fatty acids, containing 22 and more carbons in the aliphatic tail.

In some examples, the fatty acids component of the nutrient composition comprises one or combination of caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, oleic acid, linoleic acid, polysorbate 20 (polyoxyethylene (20) sorbitan monolaurate), polysorbate (polyoxyethylene (40) sorbitan monopalmitate), polysorbate 60 (polyoxyethylene (60) sorbitan monostearate) and polysorbate 80 (polyoxyethylene (20) sorbitan monooleate).

In some further examples, the fatty acids component comprises at least polysorbate 80.

In some examples, the amount of surfactant/emulsifier, be it a single surfactant/emulsifier or a combination of several such additives, is within the range of 0.001% and 5% out of the total weight of the composition, at times between 0.005% and 3%, at times between 0.01% and 2% and times between 0.01% and 3%, at times between 0.05% and 3%, at times between 0.05% and 2%, at times between 0.01% and 1%, at times between 0.05% and 1%, at times between 0.06% and 0.11%, or any other range within the range of 0.001% and 5%. 30 In some cases, the nutrient composition also requires the presence of one or more vitamins. The vitamins are known to be important for proper function of organisms and metabolism and are thus essential even at very low quantities.

The nutrient composition may include, without being limited thereto, any one or combination of niacin (Vitamin B13), Calcium Pantothenate (calcium salt of vitamin B5), Pyroxidine (Vitamin B6) and Vitamin B12. In some examples, the nutrient composition comprises at least calcium panthenoate.

In some examples, the vitamin component includes at least niacin.

In some examples, the vitamin comprises a combination of niacin and calcium panthenoate.

In some examples, the amount of vitamins is within a range of 0.0001 and 5%, at times between 0.0001% and 3%, at times between 0.005% and 5%, at times between 0.008% and 2%, and any other range between 0.0001% and 5%. Notably, the vitamins can be obtained from the yeast extract and yet can also be externally added, as shown in the non-limiting examples of Table 2 below.

The nutrient composition also comprises, according to some examples, a buffering agent. The purpose of the buffering agent, inter alia, is to maintain the pH of the nutrient composition within a pH range that supports the growth of the desired bacteriocin-producing bacterium. In some examples, the buffering agent comprises any one or combination of phosphoric acid, citric acid, lactic acid and glycine.

In some examples, the buffering agent comprises at least glycine.

The amount of the buffering agent will depend on the type of the agent used. In some examples, the amount is selected to provide a pH within the range of 5.5 and 7, at times, between 5.5 and 6.5, at times, between 5.6 and 6, at times between 5.7 and 6.1, at times about 5.8±2.

The protection insert may include additional ingredients.

In some examples, the amount of the preservatives added to the nutrient composition is within the range of 0.01% and 0.1% out of the total weight of the composition, at times between 0.05% and 0.1%, at times between 0.02% and 0.08% or any other range within the range of 0.01% and 0.1%. The amount may vary, depending on the preservative used.

In some examples, the nutrient composition also comprises inactivated cell extract of LAB, this may assist in supporting the growth of LAB on the insert. Examples of such inactivated cell extract may include but not limited to, extract of Lactobacillus Lactis, and extract of Lactobacillus Salivarius.

In yet some other or additional examples, the nutrient composition comprises one or more preservatives (growth inhibitors). Non-limiting examples of preservatives include potassium sorbate, sodium benzoate, sodium chloride, sodium lactate, bacteriocins, long chain polyphosphates, ammonium citrate and sodium acetate.

In one example the protection additive is potassium sorbate.

It is noted that while the insert is typically in a semi solid or solid form, as described above, the nutrient composition may be in liquid, fluid solid form, as long as it is held by the insert.

The protection insert disclosed herein can support the growth of various LAB. Examples of LAB include Lactobacillus Plantarum, Lactobacillus Lactis, Lactobacillus Brevis.

In some examples, the insert stimulates and/or supports the growth of bacteria other than LAB such as Bacillus species. These include, without being limited thereto, Bacillus Subtillis, Bacillus Pumilis, Bacillus Safensis, Bacillus Thurgiensis, Bacillus amyloliquefaciens, Bacillus Licheniformis, Bacillus Megaterium, Bacillus Coagulans, and Bacillus Brevis.

Without being bound to theory, the selective growth is achieved by providing the specific nutritional requirements (namely, the nutrient composition disclosed herein) specific for the desired bacteria along with generating conditions which inhibit the growth of other undesired microorganisms. Such conditions include, for example, any one or combination of preservatives, pH control agents, oxygen control and temperature control.

In some examples, the selective growth can be supported or achieved by any one or combination of controlling the oxygen level, e.g. by monitoring or specifically 30 designing the permeability of the package holding the goods, by controlling the storage temperature, by controlling pH using specifically selected pH adjusting agents etc.

The ratio between the different components of the insert may vary depending on the good to be preserved, the conditions of storage (temperature, humidity etc.,) and the type of bacteriocin producing microorganism, the stimulation of which is desired.

The nutrient composition can be prepared by any method known in the art. in some examples, the insert is prepared by mixing the ingredients of the nutrient composition with the substrate forming material until a homogenous mixture is formed.

Tables 1A-1B provide exemplary and non-limiting ranges for some components that are included in the insert, in accordance with some examples of the present disclosure.

Table 1A- Beef-Extract Containing Composition Ingredient Amount (w%) Protein hydrolysate (e.g. peptone/soy hydrolysate/casein hydrolysate, gelatin hydrolysate) 0.5-10% Beef extract 0.5-10% Yeast extract* 0.1-2% Saccharide (e.g. glucose) 0.5-5% Sodium Acetate 0.1-2% Surfactant/emulsifier (e.g. Polysorbate 80) 0.005-3% Dipotassium hydrogen phosphate 0.005-1% Ammonium citrate 0.005-1% Magnesium sulfate 0.001-1% Manganese sulfate 0.001-1% Substrate material (e.g. Agar) 0.1-5% Reverse osmosis (RO) Water q.s Total 100.0%  The yeast extract provides also the vitamins Table 1B- Vegan based insert composition Ingredient Amount (w%) Vegetable Peptone/Soy hydrolysate Pea Hydrolysate/Potato hydrolysate/Bean Hydrolysate 0.1-2% Yeast extract 0.1-2% Soy extract 0.1-2% Saccharide (e.g. glucose) 0.5-5% Sodium Acetate 0.1-2% Surfactant/emulsifier (e.g. Polysorbate 80) 0.005-3% Ingredient Amount (w%) Dipotassium hydrogen phosphate 0.005-1% Ammonium citrate 0.005-1% Magnesium sulfate 0.001-1% Manganese sulfate 0.001-1% Agar 0.1-5% Reverse osmosis (RO) Water q.s Total 100.0% The gel material within the carrier may be in any form or shape, e.g. cube, disk, bead, etc.

The protection article can be incorporated with various consumer goods such as food stuff. Thus, in accordance with its third aspect, there is disclosed a package comprising the goods to be preserved and the protection article of the second aspect of the presently disclosed subject matter.

In some examples, the goods to be preserved/protected comprise food.

In some examples, the food to be preserved/protected is a meat product, including marine animal meat, red meat, poultry, as well as vegan alternatives to meat.

In some examples, the food to be protected is harvested crop, e.g. fruits, vegetables, seeds and grains, as well as already pealed fruits and vegetables.

In some examples, the food to be protected are strawberries.

In some examples, the food to be protected are avocado fruits.

In some examples, the food to be protected are fig fruits.

In some examples, the food to be protected are cucumbers.

In some examples, the food to be protected are peppers.

In some examples, the food to be protected are tomatoes.

In some examples, the food to be protected are potatoes.

In some examples, the food to be protected are stone fruits. 20 In some examples, the food to be protected are grapes.

In some examples, the food to be protected are bananas.

In some examples, the food to be protected are mango.

In some examples, the food to be protected are blueberries.

In some examples, the food to be protected are raspberries.

In some examples, the food to be preserved/protected is dairy or vegan alternatives to dairy products.

In some examples, the protection article is packed with ready to cook or ready to eat food, such as pre-cooked meals, salads, etc.

In some examples, the protection article is packed with consumer goods that have a high-water activity and thus more vulnerable to microbial spoilage. Examples of such products include but are not limited to fresh produce, food products such as cheese, meat, salads, spreads, cosmetics and toiletries, home care cleaning products.

In some examples, the protection article is packed with consumer goods that otherwise would require storage within a refrigerator. In the presence of the protection article such products can be stored at room temperature. Examples of such products may include, without being limited thereto, salad spreads, meat, fish, cheese, fruit and vegetables, pre peeled and pre-cut fruits and vegetables.

In some examples, the goods include crops. The protection article can be incorporated in the soil (i.e. embedded in the soil) and stimulates plant growth promoting bacteria which further protect the plants from disease.

In some examples, the goods include home care products such as cleansing solutions which are normally preserved with chemicals.

In some examples, the goods include drugs in the form of an ointment, gel, cream, lotion or a solution, which are normally preserved with chemicals.

The carrier device can be produced by different methods. Yet in accordance with the fourth aspect of the presently disclosed subject matter there is provided a method for manufacturing the carrier device of the first aspect of the presently disclosed subject matter, the method comprising: preparing a first enclosing wall, comprising: obtaining at least two perforated films, each of the at least two perforated films comprising a respective array of holes; and partially connecting the at least two perforated films together while maintaining the array of holes of a first perforated film of the at least two perforated films offset with respect to the array of holes of a second perforated film of he at least two perforated films adjacent the first perforated film, obtaining a second enclosing wall; and connecting the first and second enclosing walls together along at least part of the walls' perimeter, to define therebetween an enclosing space configured to receive and hold therewithin any substrate forming material, such as thermosensitive gel material.

In some examples, the obtaining the second enclosing wall comprises preparing the second enclosing wall in the same manner as preparing the first enclosing wall.

In some examples, the preparing the first enclosing wall and obtaining the second enclosing wall include preparing a single continuous enclosing wall in same manner as preparing the first enclosing wall, said first enclosing wall and said second enclosing walls and folding the continuous enclosing wall to form the enclosing space between a first portion of the single continuous enclosing wall that constitutes said first enclosing wall, and a second portion of the single continuous enclosing wall that constitutes said second enclosing wall.

In some examples, the connecting of the at least two perforated films together are at segments, i.e. not continuous connection, to allow at least partial move of one film with respect to another film in the at least two perforated films of an enclosing wall, while maintaining the array of holes of the first perforated film offset with respect to the array of holes of the second perforated film.

While it may be that during movement of the films, in the protection article of the second aspect of the presently disclosed subject matter or during preparation of the protection article, some holes of different films out of the at least two perforated films, may overlap, the overlap would not be sufficient to allow leakage of the interior of the device. Thus, in other words, any overlap between holes of different films would be temporary (for sufficiently short period of time) or would involve a non-significant number of holes, to essentially maintain the gel material within the enclosing space of the device.

In some examples, the connecting of the at least two perforated films together comprises welding and/or gluing/and or machine fastening (as described hereinabove) portions of the at least two perforated films to at least one adjacent perforated film.

In some examples, the connecting the first enclosing wall and the second enclosing walls together comprises welding and/or gluing/and or machine fastening the first enclosing wall and the second enclosing wall at least along part of each walls' perimeter.

The presently disclosed subject matter also concerns a method for preparing the protection article of the second aspect of the presently disclosed subject matter. The method comprises: providing the carrier device of the first aspect of the presently disclosed subject matter, where at least part of the first enclosing wall and the second enclosing wall are spaced apart to form a passage for introduction of liquid into the enclosing space between the first enclosing wall and the second enclosing wall; introducing into said enclosing space, through said passage, substrate forming material, when being in liquid state, typically it comprising a thermosensitive gel material; allowing the substrate forming material to solidify; and optionally sealing said passage.

In some examples, the method comprises heating the substrate forming material (e.g. thermosensitive gel when already including nutrient composition) to liquify the material, so as to allow its introduction or pouring into the interior space of the device that constitutes the enclosing device.

In some examples, the method comprises cooling of the substrate forming material once within the enclosing space of the device.

In some examples, the cooling is passive cooling, i.e. allowing the device including the gel in its enclosing space to cool at the surrounding, e.g. room, temperature.

In some examples, the cooling is active cooling, e.g. by placing the device including the gel in a cooling chamber or by blowing cooled air onto the carrier holding the gel.

In some examples, the passage is sealed by welding/gluing/machine fastening the first enclosing wall and the second enclosing wall, at least along each wall's perimeter to thereby provide the protection article of the third aspect of the presently disclosed subject matter.

Notably, cooling of the substrate forming material to allow it to solidify can be performed before, during as well as/or after said sealing of the passage.

The presently disclosed subject matter also concerns a method for preserving consumer, the method comprising holding a consumer goods in vicinity with the protection article of the third aspect of the presently disclosed subject matter.

In some examples, the method requires holding the consumer goods in vicinity with said protection article comprises placing said protection article and the consumer goods within a same package.

In some examples, the substrate including the nutrient composition is as described in PCT Application No. PCT/IL2020/050916 "GOODS PROTECTION INSERT AND USES THEREOF," bearing the publication No. WO2021/033190, the content of which is incorporated in its entirety herein by reference.

It is to be understood herein that the thermosensitive gel material including the nutrient composition referred to herein is one example of a preservation insert that can be incorporated into the carrier device of the first aspect of the presently disclosed subject matter, and the presently disclosed carrier device can be used with other preservation products.

The carrier devices according to the presently disclosed subject matter allow the preservation products (or generally gels) to be filled into the carrier devices while being in the liquid form and to solidify into the gel state or solid state within the carrier devices. Additionally, the carrier devices according to the presently disclosed subject matter allow free flow of microorganisms and water vapor therethrough while simultaneously providing a physical barrier between the preservation product (whether in its liquid, gel, or solid state) and an exterior of the carrier devices.

It is to be understood herein that although the present description has been provided with respect to the carrier devices for receiving and holding preservation products in liquid state, the disclosed carrier devices can be used to receive and hold any thermosensitive gel material that require to be fed into the carrier device in its liquid state and requires the flow of microorganisms and water vapor therethrough, while the carrier device prevents flow of the thermosensitive gel material therethrough.

Reference is now made to Figs. 1A-1D schematically illustrating components of a carrier device 10 according to an example of the presently disclosed subject matter, before assembly (Figs. 1A-1B) and after assembly (Fig. 1C-1D).

For simplicity, like reference numerals to those used in Fig. 1A , are used also in Figs. 1B-1D , with Fig. 1A illustrating unassembled components of a carrier device; Fig. 1B illustrates a single enclosing wall of a carrier device; Fig. 1C illustrating partially assembled components of the carrier device, showing an opening for introducing thermosensitive gel material; Fig. 1D illustrating a carrier device holding the thermosensitive gel material after being solidified.

Specifically, as illustrated, carrier device 10 includes enclosing walls 12 and 22, isconfigured for receiving and holding therewithin a gel material ("G", illustrated in Fig. 1D).

First enclosing wall 12 includes, in the non-limiting example of Figs. 1A-1D , a first perforated film 12A and a second perforated film 12B . The first perforated film 12A and the second perforated film 12B , each comprise, respectively, array of holes 14Aand 14B .

Second enclosing wall 22 includes, in the non-limiting example of Figs. 1A-1D , a first perforated film 22A and a second perforated film 22B . First perforated film 22A and second perforated film 22B , each comprise, respectively, array of holes 24Aand 24B .

Although in the illustrated example of Figs. 1A-1C , both of the enclosing walls 12 and 22 have been shown as being made of perforated films, it is to be understood herein that either one of the enclosing walls can be made of perforated films and the other one can be made in any different manner, for example, a solid wall. 30 Also, enclosing walls 12 and 22 have been shown as being made of two perforated films 12A , 12B , 22A and 22B respectively, it is to be understood herein that either or both of enclosing walls 12 and 22 can include more than two perforated films.

In addition, both enclosing walls 12 and 22 have been shown as being made of films that are perforated along their entire dimensions, it is to be understood herein that perforation can be on only part of a film, e.g. only at its center or only at its perimeter.

While not illustrated, enclosing walls 12 and 22 can be connected to each other at least indirectly, i.e., either directly connected to each other (according to an example illustrated in Fig. 1D ) or indirectly via other walls, such as top, side, and/or bottom walls.

In some examples, any or all of such top, side, and/or bottom walls can be solid walls, and in other examples, any or all of the top and/or bottom walls can be same as enclosing walls 12 and 22 with same or different number of perforated films. In all such examples, any or all of the top and/or bottom walls can be made up of same or different materials as compared to either of enclosing walls 12 and 22 .

It is to be understood herein that manner of connecting enclosing walls 12 and 22 together also define a shape of carrier device 10 and the eventual protection article.

For instance, in some examples, carrier device 10 can be a cube or cuboid shape with enclosing walls 12 and 22 being connected together via top wall, bottom wall, and side walls, or any other geometrical shape based the number of side walls connecting enclosing walls 12 and 22 .

In some examples, carrier device 10 can be in a form of a sachet with the enclosing walls being directly connected to each other (one such example is illustrated in Fig. 1C-1D ). In some examples, carrier device 10 can be a seamless pouch bag shaped device with the first and the second enclosing walls constituting portions of a single continuous enclosing wall having same properties throughout.

Carrier device 10 can include a selectively sealable opening 30 for filling therethrough the substrate forming material into the carrier device.

For the conciseness of this description the structure and functioning of first enclosing wall 12 has been explained in detail with reference to Figs. 1A-1B , and it is to be understood that these details will apply analogously to second enclosing wall 22 in 30 the examples in which the second enclosing wall 22 is to be made of two or more perforated films.

As can be further seen in Fig. 1A and 1B , first enclosing wall 12 is made of the perforated films, including a first perforated film 12A and a second perforated film 12B . First perforated film 12A has a first array of holes 14A , and second perforated film 12B has a second array of holes 14B . First and second arrays 14A and 14B are offset one with respect to the other, i.e., each hole of array 14A is offset with respect to each hole of array 14B . In other words, no hole of array of holes 14A is in straight line with any hole of array of holes 14B , the straight line being taken perpendicular to the perforated films 12A and 12B , which are positioned parallel one to each other. In yet other words, as also specifically illustrated in Fig. 1B , each hole of each of array 14A and array 14B comprises a corresponding hole axis XA and XB , extending perpendicular to the respective perforated film 12A and perforated film 12B , and each hole axis XAcorresponding array 14A is spaced apart from each hole axis XB corresponding array 14B when first perforated film 12A extends parallel to second perforated film 12B .

For instance, none of the hole axis XA of array 14A of perforated film 12A coincide with any of the hole axis XB of array of holes 14B of perforated film 12B when first perforated film 12A extends parallel to second perforated film 12B .

In yet other words, there exist no virtual plane and/or line perpendicular to perforated films 12A and 12B (extending mutually parallel) that can include a hole corresponding to both the arrays of holes 14A and 14B , i.e., if any such virtual plane/line would include thereon hole(s) of array 14A , then it would not include thereon any hole of array 14B and vice versa.

Such arrangement of perforated films 12A and 12B and corresponding arrays of holes 14A and 14B facilitates prevention of the gel material, when in its liquid state, from dripping through enclosing wall 12 at least until the gel solidifies into its gel or solid state. Further, such arrangement allows free flow of microorganisms and water vapors through the enclosing wall 12 .

It is to be understood herein that in the examples where enclosing wall 12 (and/or 22 ) includes more than two perforated films, the above description about corresponding 30 arrays of holes being offset with respect to each other will apply to each pair of adjacent perforated films of those more than two perforated films.

Two perforated films 12A and 12B can allow the flow of microorganisms and water vapor therethrough via any of holes of array of holes 14A and 14B . For this purpose, the two perforated films 12A and 12B are not fully laminated, i.e., not laminated together throughout their respective surface areas, and are connected only at some locations, such as locations of welding stripes 18 , along their respective surface areas, as illustrated in Fig. 1B .

In some examples, such locations can be in proximity to periphery of the perforated films. The connection between the two perforated films can be achieved using a bonding process, which can include heat, pressure or usage of adhesives or combinations thereof to connect the two films at those some locations (or any designated locations).

The two perforated films 12A and 12B can move at least partially with respect to each other, while maintaining the corresponding arrays offset with respect to each other during such movement.

In some examples, the connections between any two perforated films in enclosing wall 12 can be achieved by welding, for instance welding stripes 18 in the illustrated example of Fig. 1B .

Further, in some examples, that welding can also connect the first enclosing wall 12 with second enclosing wall 22 . In other examples, enclosing walls 12 and 22 can be connected to each other independently of that welding.

The above arrangement of perforated walls and array of holes also apply, independently, to enclosing wall 22 , mutatis mutandis.

Fig. 1C also illustrates welding stripes 18 connecting enclosing wall 12 to enclosing wall 22 ; and opening 30 for introducing therethrough thermosensitive gel material in liquid form, for solidifying once within enclosing space 28 between enclosing wall 12 and enclosing wall 22 .

Fig. 1D illustrates carrier device 10 after receiving thermosensitive gel material G and holding the thermosensitive gel G in the enclosing space (not shown) formed between enclosing wall 12 and enclosing wall 22 , by the aid of welding stripes 18 Fig. 2 illustrates an image of a protection article 100 according to an example of the presently disclosed subject matter. Protection article 100 is in a form of sachet with a first enclosing wall 112 directly connected to a second enclosing wall 122through welding stripes 118 . Protection article 100 holds therewithin a preservation substrate material G , shown in its solid state.

LIST OF NON-LIMITING EMBODIMENTS 1. A carrier device comprising: a first enclosing wall and a second enclosing wall are connected to each other at least along part of each walls' perimeter, said first enclosing wall and second enclosing wall defining therebetween an enclosing space configured to receive and hold therewithin a substrate, at least one of the first and second enclosing walls is made up of at least two perforated films connected to each other, each of the at least two perforated films comprising a respective array of holes, wherein the array of holes of any first perforated film of said at least two perforated films is offset with respect to the array of holes of an adjacent second perforated film of said at least two perforated films. 2. The carrier device of Embodiment 1, wherein each hole of the array of holes of the any first perforated film is offset with respect to each hole of the array of holes of the adjacent second perforated film. 3. The carrier device of Embodiment 1, wherein each hole of each of the array of holes comprises a corresponding hole axis extending perpendicular to the perforated film, wherein each hole axis of the array of holes of the any first perforated film is spaced apart from each hole axis of the array of holes of the second perforated film at least when the any first perforated film extends parallel to the adjacent second perforated film. 4. The carrier device of any one of Embodiments 1 to 3, wherein each hole having, independently, a maximum cross section within a range of between about 0.05mm and about 6 mm.

. The carrier device of any one of Embodiments 1 to 4, wherein said offset between the array of holes of said any first perforated film and the array of holes of said adjacent second perforated film is configured to prevent leakage of thermosensitive gel 30 material when said thermosensitive gel material is in liquid state within said enclosing space. 6. The carrier device of any one of Embodiments 1 to 5, wherein said array of holes of said any first perforated film and the array of holes of the adjacent second perforated film are configured to allow free flow of microorganisms and moisture through at least one enclosing wall. 7. The carrier device of any one of Embodiments 1 to 6, wherein the at least two perforated films are configured to at least partially move with respect to each other. 8. The carrier device of Embodiment 7, wherein the connection between the at least two perforated films is configured to maintain the array of holes of the any first perforated film offset with respect to the array of holes of the adjacent second perforated film during said movement of the at least two perforated films with respect to each other. 9. The carrier device of any one of Embodiments 1 to 8, wherein the at least two perforated films are partially connected to each other by welding.

. The carrier device of any one of Embodiments 1 to 9, wherein the first enclosing wall and second enclosing wall are connected to each other by the welding. 11. The carrier device of any one of Embodiments 1 to 9, wherein the first enclosing wall and second enclosing wall constitute portions of a single continuous enclosing wall. 12. The carrier device of any one of Embodiments 1 to 11, wherein at least part of the at least two perforated films is a polymeric film. 13. The carrier device of Embodiment 12, wherein the polymeric film comprises a one or more polymers selected from synthetic polymers, naturally occurring polymers and a combination of at least one synthetic polymer and at least one naturally occurring polymer. 14. The carrier device of Embodiment 13, wherein said synthetic polymer is selected from the group consisting of polyolefins, polyacrylonitriles, polybutadienes, polycarbonates, polyamides, ethylene vinyl alcohol copolymers (EVOH), polypropylene, polyethylene, polystyrene, polyurethanes, polylactic acid polyhydroxyalkanoates, polyhydroxybutyrate. 30 . The carrier device of Embodiment 13, wherein said naturally occurring polymer is selected from polysaccharides, proteins, gelatin. 16. The carrier device of any one of Embodiments 1 to 15, being in a form of a sachet configured to hold therewithin a substrate. 17. A food protection article comprising a carrier device and enclosed therewithin a substrate; wherein the carrier device including a first enclosing wall and a second enclosing wall being connected to each other at least along each walls perimeter, the first enclosing wall and second enclosing wall defining therebetween an enclosing space; at least one of the first and second enclosing walls is made up of at least two perforated films connected to each other, each of the at least two perforated films comprising a respective array of holes, the array of holes of any first perforated film of said at least two perforated films is offset with respect to the array of holes of an adjacent second perforated film of said at least two perforated films; and the substrate comprises thermosensitive gel material holding a nutrient composition suitable for supporting selective growth of one or more human-safe bacterium, preferably, bacteriocin-producing bacterium on said gel material. 18. The food protection article of Embodiment 17, wherein said carrier device is as defined in any one of Embodiments 1 to 16. 19. The food protection article of Embodiment 17 or 18, wherein said thermosensitive gel material is a hydrogel.

. The food protection article of any one of Embodiments 17 to 19, wherein said thermosensitive gel material is selected from the group consisting of alginate, methylcellulose (MC), hydroxypropylmethylcellulose (HPMC), hydroxypropylcellulose (HPC), carboxymethylcellulose (CMC), gum Arabic, chitosan, pectin, agar, guar gum, xanthan gum, gellan gum, carrageenan, gelatin, dextrin and starch. 21. The protection article of any one of Embodiments 17 to 20, wherein said thermosensitive gel material is in solid or semi solid state. 22. The protection article of any one of Embodiments 17 to 21, wherein said nutrient composition comprises one or more of nitrogen containing compounds, carbohydrates, inorganic minerals and salts, fatty acids and vitamins. 23. The protection article of any one of Embodiments 17 to 22, wherein the nutrient composition comprises at least nitrogen containing compounds. 24. The protection article of Embodiment 23 wherein said nitrogen containing compounds comprise one or more of amino acids, peptides, polypeptides and protein hydrolysates.

. The protection article of Embodiment 23 or 24, wherein a source of said nitrogen containing compounds is any one or combination of animal extract, microorganism extract and plant extract. 26. The protection article of any one of Embodiments 23 to 25, wherein the nutrient composition comprises one or more carbohydrate. 27. The protection article of Embodiment 26, wherein said carbohydrates comprise any one of monosaccharides, disaccharides, oligosaccharides and combination of same. 28. The protection article of Embodiment 27, wherein the carbohydrates are selected from the group consisting of mannitol, arabinose, xylose, glucose, galactose, maltose, raffinose, sucrose, lactose, fructo-oligosaccharide (FOS), sorbitol and combinations of same. 29. The protection article of any one of Embodiments 23 to 28, wherein said nutrient composition comprises inorganic minerals and salts.

. The protection article of Embodiment 29, wherein said inorganic minerals and salts comprises any one or combination of salts of phosphate, potassium, calcium, zinc, magnesium, manganese and iron. 31. The protection article of any one of Embodiments 23 to 30, wherein said nutrient composition comprises fatty acids. 32. The protection article of Embodiment 31, wherein said fatty acids comprises any one or combination of caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, oleic acid, linoleic acid, 30 polyoxyethylene (20) sorbitan monolaurate, polyoxyethylene (40) sorbitan monopalmitate, polyoxyethylene (60) sorbitan monostearate, polyoxyethylene (20) sorbitan monooleate. 33. The protection article of any one of Embodiments 23 to 32, wherein said nutrient composition comprises at least one vitamin. 34. The protection article of claim 33, wherein said at least one vitamin comprises any one or combination of niacin (Vitamin B13), Calcium Pantothenate (calcium salt of vitamin B5), Pyroxidine (Vitamin B6) and Vitamin B12.

. The protection article of any one of Embodiments 23 to 34, wherein said nutrient composition comprises a buffering agent. 36. The protection article of Embodiment 35, wherein said buffering agent comprises any one or combination of phosphoric acid, citric acid, lactic acid and glycine. 37. The protection article of any one of Embodiments 23 to 36, having a pH in a range of 5.5 and 7. 38. A consumer goods package comprising consumer goods to be preserved and a protection article according to any one of Embodiments 23 to 37. 39. The consumer goods package of Embodiment 38, wherein said consumer goods comprises food item. 40. The consumer goods package of Embodiment 39, wherein said food item includes vegetables or fruits. 41. The consumer goods package of any one of Embodiments 38 to 40, having a shelf life that is extended by at least 10% as compared to the same consumer goods, when the consumer goods are packed and stored under the same conditions, without the protection article. 42. The consumer goods package of any one of Embodiments 38 to 41 comprising said protection article and a planter holding soil, the protection article being embedded within the soil. 43. A method for manufacturing a carrier device configured for receiving and holding therewithin a substrate, the method comprising: preparing a first enclosing wall, comprising: obtaining at least two perforated films, each of the at least two perforated films comprising a respective array of holes; and connecting said at least two perforated films together while maintaining the array of holes of a first perforated film of said at least two perforated films offset with respect to the array of holes of a second perforated film of said at least two perforated films adjacent said first perforated film, obtaining a second enclosing wall; and connecting the first and second enclosing walls together along at least part of the walls' perimeter, to define therebetween an enclosing space configured to receive and hold therewithin a substrate. 44. The method of Embodiment 43, wherein obtaining the second enclosing wall comprises preparing the second enclosing wall in the same manner as preparing the first enclosing wall. 45. The method according to Embodiment 43 or 44, wherein preparing the first enclosing wall and obtaining the second enclosing wall include preparing a single continuous enclosing wall in same manner as preparing the first enclosing wall, said first enclosing wall and said second enclosing walls and folding the continuous enclosing wall to form the enclosing space between a first portion of the single continuous enclosing wall that constitutes said first enclosing wall, and a second portion of the single continuous enclosing wall that constitutes said second enclosing wall. 46. The method of any one of Embodiments 43 to 45, wherein connecting the at least two perforated films together are at segments to allow at least partially move of one with respect to the other while maintaining the array of holes of the first perforated film offset with respect to the array of holes of the second perforated film. 47. The method of any one of Embodiments 43 to 46, wherein connecting the at least two perforated films together comprises welding portions of the at least two perforated films to at least one adjacent perforated film. 48. The method of any one of Embodiments 43 to 47, wherein connecting the first enclosing wall and the second enclosing walls together comprises welding the first enclosing wall and the second enclosing wall at least along part of each walls' perimeter. 49. A method for preparing a protection article for preserving consumer goods, the method comprising: providing a carrier device as defined any one of Embodiments 1 to 17, where at least part of the first enclosing wall and the second enclosing wall are spaced apart to form a passage for introduction of liquid into the enclosing space between the first enclosing wall and the second enclosing wall; introducing into said enclosing space, through said passage, thermosensitive gel material in liquid state; allowing said thermosensitive gel material to solidify; and optionally sealing said passage. 50. The method of Embodiment 49, wherein said solidification is by cooling said thermosensitive gel material. 51. The method of Embodiment 49 or 50, wherein said passage is sealed by welding the first enclosing wall and the second enclosing wall, at least along each wall's perimeter. 52. A method for preserving consumer goods, the method comprising holding consumer goods in vicinity with a protection article as defined in any one of Embodiments 17 to 36. 53. The method of Embodiment 52, wherein said holding the consumer goods in vicinity with said protection article comprises placing said protection article and the consumer goods within a same package DESCRIPTION OF NON-LIMITING EXAMPLES EXAMPLE 1 – Sachet fabrication The protection insert (referred to herein as "sachet") was made with two layers of Polylactic Acid (PLA) films. The plastic films were pre-perforated with 64 holes per inch square (10 holes per 1 cm square). The diameter of each hole was 0.05mm.

The sachet was manually prepared by laying the two plastic films on top each other in a way that the array of holes of the first perforated film was offset with respect to the array of holes of an adjacent second perforated film. The sachet was created by cutting square pieces measuring 14cm by 7cm and folding them to form a pocket. The sachet pocket was then sealed along three perimeters using a commercial sealing machine. Subsequently, the sachet was filled with 3grams of nutrient blend and promptly sealed along its remaining fourth perimeter.

The ranges of the components of the composition of nutrient blend used in the sachet is detailed in Table 2 below. In this connection, it is noted that the ranges allow flexibility in the composition of nutrients, while maintaining the functionality of the nutrient blend and in the following examples, compositions within these ranges were used.

Table 2: Beef-extract containing composition Ingredient Amount (w%) Protein hydrolysate (e.g. peptone/soy hydrolysate/casein hydrolysate, gelatin hydrolysate) 0.5-10% Beef extract 0.5-10% Yeast extract* 0.1-2% Saccharide (e.g. glucose) 0.5-5% Sodium Acetate 0.1-2% Surfactant/emulsifier (e.g. Polysorbate 80) 0.005-3% Dipotassium hydrogen phosphate 0.005-1% Ammonium citrate 0.005-1% Magnesium sulfate 0.001-1% Manganese sulfate 0.001-1% Substrate material (e.g. Agar) 0.1-5% Reverse osmosis (RO) Water q.s Ingredient Amount (w%) Total 100.0%  The yeast extract provides also vitamins The sachets were further used for fruit storage experiments described herein below.

In Example 2 to Example 4 below, fruits packed with a sachet are referred to as the "Experimental group", while those packed without a sachet are referred to as the "Control group".

EXAMPLE 2 – Shelf-life extension of strawberries Effect of sachets on pathogen colonization and damage of strawberries Materials: Strawberries – Fresh strawberries free of externally added fungicides or bactericides were transported under ambient environmental conditions and used within hours post harvest.

Methods Strawberry Packaging : Fresh strawberries, weighing between 250-500g, were packed in designated clamshells (PET trays with a lid). In the Experimental Group, a sachet was positioned on top of the strawberries within the package.. Specific placement details are provided in Table 3A below.

Control Group included strawberries harvested from the same batch as the experimental group, but devoid of a sachet. Both the experimental package and the control package were packed in an identical manner.

Storage Conditions : Strawberries were stored under various conditions (see Table 3 ): - 10°C with 75% RH (Relative Humidity) - 4°C with 75-90% RH - Temperature fluctuations: during the supply chain, the strawberries were occasionally taken out of refrigeration to room temperature.

The chosen storage conditions aimed to foster the growth of bacteria induced by a sachet while also replicating standard storage conditions along the supply chain.

Trial Duration : The trials were conducted over periods ranging from 5 to days. Detailed durations for each trial are listed in Table 3A .

Experimental Procedure : A total of 39kg of strawberries (250-500g/package) were subjected to 9 distinct trials as detailed in Table 3A . In both the control and experimental groups the strawberries were assessed at different sampling intervals for: Visual Analysis: This involved checking for color alterations and signs of decay. Qualitative evaluations were supplemented with photographic evidence.

Fruit Microbial Contamination Tests: Total microbial counts, as well as yeast and mold counts, were determined as per ISO standard 4833.

Bacterial Growth Identification: Bacteria grown on the nutrient blend was extracted from the sachet after fruit incubation was identified using Gram Stain protocol, Catalase Test and molecular identification using 16S sequencing (according to NCBI (National Center for Biotechnology Information) guidelines)), Mannitol test and Lechitanase test. It is noted that these tests are well known in the art and their protocols are readily available.

Table 3A: Conditions of Trials Trial Code Duration (days) Quantity* (gr) Conditions Str.09 6 250 10°C, 75% RH Str.11 6 250 10°C, 75% RH Str.12 6 250 10°C, 75% RH With 2 cycles of temperature fluctuations from 10°C to room temperature (RT) for 3hrs each Str.13 5 250 10°C, 75% RH, with 2 cycles of temperature fluctuations from 10°C to RT for 1hr each Trial Code Duration (days) Quantity* (gr) Conditions Str.14 6 250 10°C, 75% humidity, with 2 cycles of temperature fluctuations from 10°C to RT for 1hr each Str.15a 10 250 10°C, 75% RH Str.15b 10 250 4°C, 75-90% RH Str.16a 13 500 10°C, 75% RH Str.16b 13 500 4°C, 75-90% RH *Product quantity per package Table 3B: Results of Trials Trial Code Visual/bacterial tests Strain identification (16S sequencing)Str.09 Mold count reduction by 2.5-fold after 6 days Bacillus subtilis Str.11 Mold count reduction by 1.5-fold after 6 days Bacillus subtilis related specie Str.12 Visible mold reduction on plates after 2 fluctuation cycles Bacillus subtilis related specie Str.13 Mold count reduction by 1.5-fold after 2 fluctuation cycles Bacillus subtilis related specie Str.14 Mold count reduction by 1-fold after 2 fluctuation cycles Bacillus subtilis related specie * Str.15a 3 folds reduction in mold spoilage after 7 days at 10°C Bacillus subtilis related specie * Str.15b 4 folds reduction in mold spoilage after 10 days at 4°C Bacillus subtilis related specie * Str.16a 3 folds reduction in mold spoilage after 7 days at 10°C Bacillus subtilis related specie * Str.16b 4 folds reduction in mold spoilage after 13 days at 4°C Bacillus subtilis related specie * *Identified by microscopy and biochemical tests.

Discussion Tests performed at storage conditions: 10°C, 75% relative humidity Trial groups Str.09, Str.10 and Str.11 were designed to test sachet performance on strawberries stored at 10°C, 75% RH. In these trials, each package contained 250gr of strawberries (per package).

Mold counts on strawberries in experimental and control groups were performed according to ISO standard 4833 at starting point (T0), after 1 day (T1) and after 6 days (T6). Results are presented in Figure 3 as the average count of 2 (at T0) or 3 strawberries packages (at T1, T6) with a standard deviation bar.

At T0, 2 packages of strawberries were sampled at the time they arrived at the laboratory.

At T1 and T6, 3 packages from a control group and 3 packages from an experimental group were taken out of storage and sampled.

Figure 3shows that the sachet was capable of inhibiting mold propagation on the strawberries from the experimental group, with a 1.5-2.5 logs reduction in mold count at T6 in both trials. The inhibition effect is noticeable beginning from T1, with a prolonged effect evident at T6.

Mold propagation inhibition is more readily seen in Figures 4A-4F , when comparing the mature mold colonies obtained from the control group ( Figs 4A , 4C and 4E ) to the inhibited small mold colonies obtained from the experimental group ( Figs. 4B , 4D and 4F ), from plates of trials identified as Str.09, Str.10 and Str.11.

These results indicate that the sachet inhibited growth of spoilage microorganisms such as molds at prolonged storage at 10°C. It is assumed that mold inhibition in the experimental group was a result of a microbial population shift induced by the selective growth of Bacillus sp., naturally present in the surrounding of the fruits, on the nutrient blend. To verify Bacillus growth, microscopic, biochemical, and molecular tests were performed on the microbial population that grew inside the sachets of all 3 trials.

Preliminary testing of isolated colonies using Gram staining and microscopy imaging indicated the presence of Bacillus colonies grown from the nutrient blend in all trials. Figures 5A-5B shows images of plates of swabs taken from the nutrient blend at time T1 and at time T6, from trial Str.11 as a representative for all 3 trials, while Figures 5C an 5D are gram stain images of positive Bacillus also at T1 and T6, respectively. 16S sequencing confirmed the presence of: Bacillus subtilis in Str.09 and Bacillus subtilis related species (as defined hereinabove) in Str.11.

The microbial growth from the nutrient blend was shown to have the following characteristics: - A single type of colony grew from all 3 triplicates.

- Same type of single colony grew on the nutrient blend from a total of different treated strawberry packages at T1 and T6. Colony morphology: large, white and asymmetric, with wavy margins, and opaque texture.

- Microscope appearance: Gram positive stain, having a shape of Bacillus.

- Biochemical testes: Catalase – positive, Lecitinase – Negative, Mannitol-positive - Biochemical and Microscopic analysis indicated one type of Bacillus isolate with same characteristics from all the tested sachets. - 16S sequencing results confirmed that B. subtilis and related Bacillus specie growth from the nutrient bend at trials Str.09 and Str.11, respectively.

Temperature fluctuations are unavoidable during the shipping of fresh produce. Trials Str.12, Str.13, and Str.14 aimed to evaluate the sachet's effectiveness under such variable temperature conditions encountered during transportation.

In each trial the tested fruits were subjected to 2 cycles of fluctuations in which the strawberry packages were taken out from 10°C storage and exposed to ambient room temperature (average of 22ºC) conditions for 1-3 hours.

The appearance of molds on agar plates always agreed with the visual signs of microbial spoilage on the fruits themselves. The total count, yeast and mold count and fruit image of trial Str.12 after 3 days follow-up, are shown, respectively, in Figures 6A-6B and Figure 7A (control, i.e. without sachet), and in Figures 6C-6D and 30 Figure 7B (with sachet). Similarly, total count, yeast and mold count and fruit image of trial Str.13 after 2 days follow-up, are shown, respectively, in Figures 6E-6F and Figure 7C (control, i.e. without sachet), and in Figures 6G- 6H and Figure 7D (with sachet). Visual signs of spoilage on the actual fruits usually appeared later, i.e. after a minimum of 4-5 days of storage at 10°C. Thus, while the images of the fruits may be viewed as "bacteria free", the related microbial tests confirm the spoilage in the absence of the sachet.

The microscopic, biochemical, and molecular tests confirm the presence of B. subtilis related specie grown on the nutrient bend in these trials (Str.12, Str.13 and Str.14), further supporting the sachet's capacity to provide a protection, even under temperature fluctuations by stimulating the growth of Bacillus bacteria, naturally present at the surrounding of the fruit, as also summarized in Table 3B above.

Tests performed at storage conditions 4°C, 75-90% RH and 10°C 75% RH with a larger sample size: Trials Str.15 and Str.16 were designed to test the sachet's capacity to provide protection at lower temperatures, comparing the performance at 10°C to that at 4°C. In these trials, the control and experimental groups, each, contained 12 packages of strawberries. Each group was divided into 2 subgroups which were placed at 2 storage temperatures: 4°C or 10°C (6 packages total for each subgroup at each temperature).

Figures 8A-8D show strawberries stored at 10°C or at 4°C, respectively, as part of trial Str.15. In this trial, each package contained 250gr of strawberries.

Figure 8Aand Figure 8B show strawberries in the control group, stored at 10°C, with significant signs of microbial spoilage after 7 days of storage ( Figure 8B ), with moldy strawberries out of 64 (25% spoilage). In the experimental group ( Figures 8C- 8D ), presence of a sachet reduced the spoilage percent to only 7.8%, with less than 1 moldy strawberry per package (3-fold reduction in mold spoilage) after the 7 day storage ( Figure 8D ).

Figures 9A-9D show the same batch of strawberries stored at 4°C, with the follow up being at t10. As can be seen, similar to storage at 10°C, the strawberries in the control group ( Figures 9A-9B ) showed significant signs of microbial spoilage after 10 days of storage ( Figure 9B ), with 15 moldy strawberries out of 54 (27.8% spoilage). The sachet reduced spoilage percent to only 7%, with less than 1 moldy strawberry per tray ( 4-fold reduction in mold spoilage) after the 10 days storage ( Figure 9D ).

Microscopic and biochemical tests performed on the bacteria developed on the nutrient blend confirmed the growth of B. subtilis related specie at both storage temperatures. The same Bacillus strain was isolated from sachets in trials Str.11 (storage at 10°C) and Str.12-14 (storage at 10°C with temperature fluctuations).

Trial Str.15 showed that sachet was capable to reduce mold spoilage significantly, at both 10°C and 4°C. Hence, the sachet performance was further evaluated under more challenging conditions: the amount of nutrient blend was reduced by half (from 3gr to 1.5gr) and the fruit tray size was doubled (from 250gr to 500gr). Trial Str.16 was designed to test the performance of a 1.5gr sachet at 10°C or at 4°C storage.

Figures 10A-10Dshow strawberries stored at 10°C and Figures 11A-11Dshow storage at 4°C, respectively, as part of trials Str.16: Specifically, Figure 10A-10B show untreated/control group containing strawberries stored at 10°C with significant signs of microbial spoilage after 7 days of storage ( Figure 10B ), with 31 moldy strawberries out of 115 (27% spoilage). Sachet reduced the spoilage percent to only 7.9%, with 1 moldy strawberry per package ( 3-folds reduction in mold spoilage) as evident from the lack of signs of microbial spoilage after the 7 days storage ( Figure 10D ).

As can be seen in Figure 11A-11D , similarly to storage at 10°C, in the untreated/control group ( Figures 11A-11B ), the strawberries showed significant signs of microbial spoilage after 13 days of storage ( Figure 11B ), with 11 moldy strawberries out of 62 (17.7% spoilage). Sachet reduced the spoilage percent to 4.9%, with less than moldy strawberry per package, which was 4-fold reduction in mold spoilage ( Figure 11D ).

Microscopic and biochemical tests performed on the bacteria grown on the nutrient blend in trial Str.16 confirmed the growth of B. subtilis related specie at both storage temperatures.

EXAMPLE 3 – Shelf-life extension of avocado Effect of sachets on pathogen colonization and damage of avocado Materials: Avocado – Avocado fruits from cultivar Ettinger underwent disinfection and quality assurance evaluation, including visual inspection, size and shape, firmness evaluation and were transported under ambient environmental conditions and used within day post harvest.

Methods Experimental Group : Fresh avocados were arranged in two trays with each tray holding 14-16 units, amounting to approximately 4Kg per box. Two sachets were placed on opposite sides of each tray. The trays were then bundled together and sealed with a shrink wrap to retain moisture.

Control Group : Avocados sourced from the same harvest batch and lacking any sachet were packed in a similar fashion, with two trays per box. These were shrink-wrapped to ensure moisture retention and served as the control group.

Storage conditions : After packaging and shrink-wrapping, the avocados were left at ambient temperature (average of 22ºC) for 3 hours before being transferred to storage at 4°C. The packages remained at this temperature for 20 days under ambient humidity (average of 50% RH) conditions. Subsequently, the avocados were stored for an additional 10 days under ambient room conditions, i.e., a total of 30 days of storage.

The chosen storage conditions aimed to foster the growth of bacteria induced by a sachet while also replicating standard storage conditions along the supply chain.

Results The avocados in the top tray of each experimental group were subjected to a tactile assessment every 2 days during storage to evaluate changes in firmness. No obvious change in firmness was observed during the 3 weeks of 4°C storage in both the treatment and the control groups (the avocados were all hard to the touch).

However, by the conclusion of the experiment (T31), significant differences in both appearance and firmness were observed between the avocados in experimental group and those in the control group, as summarized in Table 4 below. 30 Table 4: Visual appearance and firmness of avocado fruits at the beginning (T0) and the end (T31) of storageTime Incubation conditions Color of fruits Notes T0 1 day storage at the packing house (ambient conditions*), followed by 2hrs transportation Green Hard to the touch T31 21 days at 4°C, ambient conditions, followed by days at RT Control : Darker green, almost all the avocados in each tray show signs of browning at edges. Treatment : Lighter green, In most fruits, no signs of browning at the edges Control : very soft Treatment : most are hard, a few were softer * average of 22ºC and 50% RH The visual differences between the two groups were noticeable as also shown in Figures 12A-12B.The fruits in a control group had a darker-green color and massive browning of the edges in almost all the fruits ( Figure 12A ). The fruits in experimental group, on the other hand, had a lighter-green color and only 2 avocados from each tray showed some signs of browning in the edges ( Figure 12B ).

All the avocados from both groups were cut in half to visualize the inside of the fruits. As can be seen in Figure 13A-Figure 13B , presence of the sachet reduced the spoilage rate (browning of the edges) from 60% in control group ( Figure 13A ) to only 16% in experimental group ( Figure 13B ).

The sachets used for the trial were also tested to identify the microbial population grown on the sachets. Each sachet was swabbed and plated on Tryptic Soy Agar (TSA) plate. One single type of colony grew from all the sachets, as evident from the common morphology Figure 14 and further microbial tests.

Colonies were documented and selected colonies were further analyzed by biochemical and molecular tests, as described in Example 2.

Molecular identification of the bacteria isolated from the sachet indicate the growth of one single type of Bacillus sp. 20 Molecular and Biochemical analysis of the bacterial population that grown on the sachets identified a single type of bacterium, from the Bacillus sp. This bacterium was previously shown to have bio-control capabilities in avocado, with strong antagonism activity against phytopathogens of avocado, further emphasizing that disclosed technology inhibited spoilage by encouraging the growth of this beneficial bacteria.

EXAMPLE 4 – Shelf-life extension of figs Effect of sachets on pathogen colonization and damage of figs Materials: Figs – Fresh figs free of externally added fungicides or bactericides were transported under ambient environmental conditions and used within 7 hours post harvest.

Methods: Experimental Group : Fresh figs were packed in six PET trays containing 500gr of fruit each. Single sachet was placed on top of the fruits in each tray. The samples were further packed in a polyethylene zipper bag to ensure no cross contamination along the study.

Control Group : Figs from same batch of harvest were similarly packed in six trays without a sachet present and served as a control group.

Storage conditions : The storage conditions imitated as much as possible a commercial supply chain: 3 days in refrigeration (4-5°C) followed by 5 days at ambient room temperature.

Experimental procedure : Figs from control and experimental groups were assessed at 0 (T0) and 3 (T3) days. The experimental timepoint designation is detailed in Table 5 below: Table 5: Experimental procedure Time Storage time and conditions T0 Baseline measurement: conducted upon arrival of the fruits to the packaging facility. The figs were put to store in refrigeration conditions of 4-5°C.

T3 Figs were taken out of refrigerator and stored at average of 22ºC and average of 50% RH and analyzed for: visual appearance, firmness, fruits microbial contamination.

Visual Analysis: Including color alterations and signs of decay. Qualitative evaluations were supplemented with photographic evidence.

Firmness: Fruit firmness was evaluated by qualitative sensory assessment.

Fruit Microbial Contamination Tests: Total microbial count and Mold count were determined for fruits in both control and experimental groups, in duplicates.

Total microbial counts, as well as yeast and mold counts, were determined as per ISO standard 4833.

Results: Visual appearance: At T3, water vapor condensation appeared in both the control group ( Figure 15B ) and experimental group ( Figure 15D ). However, this phenomenon was noticeably more pronounced in the control group ( Figure 15B ). This visual difference persisted throughout the entire duration of the study.

Firmness: At day zero, the figs' firmness was acceptable for marketing (tested qualitatively), with some variability noted within the packs. Throughout the study, there were no significant differences in firmness between the control and experimental groups, and the firmness generally remained acceptable.

Fruit Microbial Contamination: In the mold counts ( Figure 16 ) which shows a duplicate of the control group (Control 1 and Control 2) and duplicate of the experimental group (Experimental 1 and Experimental 2), a notable 2-2.5 log reduction was observed at T3, immediately after storage in the refrigerator at 4°C. This finding suggested that the growth of spoilage microorganisms, such as molds, was effectively inhibited by the sachet at low temperatures (4°C).

Claims (50)

- 49 - 03089010 01 - CLAIMS

1. A carrier device comprising: a first enclosing wall and a second enclosing wall are connected to each other at least along part of each walls' perimeter, said first enclosing wall and second enclosing wall defining therebetween an enclosing space configured to receive and hold therewithin a substrate, at least one of the first and second enclosing walls is made up of at least two perforated films connected to each other, each of the at least two perforated films comprising a respective array of holes, wherein the array of holes of any first perforated film of said at least two perforated films is offset with respect to the array of holes of an adjacent second perforated film of said at least two perforated films.

2. The carrier device of Claim 1, wherein each hole of the array of holes of the any first perforated film is offset with respect to each hole of the array of holes of the adjacent second perforated film.

3. The carrier device of Claim 1, wherein each hole of each of the array of holes comprises a corresponding hole axis extending perpendicular to the perforated film, wherein each hole axis of the array of holes of the any first perforated film is spaced apart from each hole axis of the array of holes of the second perforated film at least when the any first perforated film extends parallel to the adjacent second perforated film.

4. The carrier device of any one of claims 1 to 3, wherein each hole having, independently, a maximum cross section within a range of between about 0.05mm and about 6 mm.

5. The carrier device of any one of claims 1 to 4, wherein said offset between the array of holes of said any first perforated film and the array of holes of said adjacent second perforated film is configured to (i) prevent leakage of thermosensitive gel material when said thermosensitive gel material is in liquid state within said enclosing space and/or (ii) allow free flow of microorganisms and moisture through at least one enclosing wall.

6. The carrier device of any one of claims 1 to 5, wherein the at least two perforated films are configured to at least partially move with respect to each other.

7. The carrier device of Claim 7, wherein the connection between the at least two - 50 - 03089010 01 - perforated films is configured to maintain the array of holes of the any first perforated film offset with respect to the array of holes of the adjacent second perforated film during said movement of the at least two perforated films with respect to each other.

8. The carrier device of any one of claims 1 to 8, wherein the at least two perforated films are partially connected to each other by welding.

9. The carrier device of any one of claims 1 to 9, wherein the first enclosing wall and second enclosing wall are connected to each other by the welding or wherein the first enclosing wall and second enclosing wall constitute portions of a single continuous enclosing wall.

10. The carrier device of any one of claims 1 to 9, wherein at least part of the at least two perforated films is a polymeric film.

11. The carrier device of claim 11, wherein the polymeric film comprises one or more polymers selected from synthetic polymers, naturally occurring polymers and a combination of at least one synthetic polymer and at least one naturally occurring polymer.

12. The carrier device of claim 11, wherein said synthetic polymer is selected from the group consisting of polyolefins, polyacrylonitriles, polybutadienes, polycarbonates, polyamides, ethylene vinyl alcohol copolymers (EVOH), polypropylene, polyethylene, polystyrene, polyurethanes, polylactic acid polyhydroxyalkanoates, polyhydroxybutyrate.

13. The carrier device of claim 11, wherein said naturally occurring polymer is selected from polysaccharides, proteins, gelatin.

14. The carrier device of any one of claims 1 to 13, being in a form of a sachet configured to hold therewithin a substrate.

15. A food protection article comprising a carrier device and enclosed therewithin a substrate; wherein the carrier device including a first enclosing wall and a second enclosing wall being connected to each other at least along each walls perimeter, the first enclosing wall and second enclosing wall defining therebetween an enclosing space; at least one of the first and second enclosing walls is made up of at least two perforated films - 51 - 03089010 01 - connected to each other, each of the at least two perforated films comprising a respective array of holes, the array of holes of any first perforated film of said at least two perforated films is offset with respect to the array of holes of an adjacent second perforated film of said at least two perforated films; and the substrate comprises thermosensitive gel material holding a nutrient composition suitable for supporting selective growth of one or more human-safe bacterium on said gel material.

16. The food protection article of claim 15, wherein said carrier device is as defined in any one of claims 1 to 14.

17. The food protection article of claim 15 or 16, wherein said thermosensitive gel material is a hydrogel that is in a solid or semi solid state.

18. The food protection article of any one of claims 15 to 17, wherein said thermosensitive gel material is selected from the group consisting of alginate, methylcellulose (MC), hydroxypropylmethylcellulose (HPMC), hydroxypropylcellulose (HPC), carboxymethylcellulose (CMC), gum Arabic, chitosan, pectin, agar, guar gum, xanthan gum, gellan gum, carrageenan, gelatin, dextrin and starch.

19. The protection article of any one of claims 15 to 18, wherein said nutrient composition comprises one or more of nitrogen containing compounds, carbohydrates, inorganic minerals and salts, fatty acids and vitamins.

20. The protection article of any one of claims 15 to 19, wherein the nutrient composition comprises at least nitrogen containing compounds.

21. The protection article of claim 20 wherein said nitrogen containing compounds comprise one or more of amino acids, peptides, polypeptides and protein hydrolysates.

22. The protection article of claim 20 or 21, wherein a source of said nitrogen containing compounds is any one or combination of animal extract, microorganism extract and plant extract.

23. The protection article of any one of claims 20 to 22, wherein the nutrient composition comprises one or more carbohydrate.

24. The protection article of claim 23, wherein said carbohydrates comprise any one of monosaccharides, disaccharides, oligosaccharides and combination of same. - 52 - 03089010 01 -

25. The protection article of claim 24, wherein the carbohydrates are selected from the group consisting of mannitol, arabinose, xylose, glucose, galactose, maltose, raffinose, sucrose, lactose, fructo-oligosaccharide (FOS), sorbitol and combinations of same.

26. The protection article of any one of claims 20 to 25, wherein said nutrient composition comprises inorganic minerals and salts.

27. The protection article of claim 26, wherein said inorganic minerals and salts comprises any one or combination of salts of phosphate, potassium, calcium, zinc, magnesium, manganese and iron.

28. The protection article of any one of claims 20 to 27, wherein said nutrient composition comprises fatty acids.

29. The protection article of claim 28, wherein said fatty acids comprises any one or combination of caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, oleic acid, linoleic acid, polyoxyethylene (20) sorbitan monolaurate, polyoxyethylene (40) sorbitan monopalmitate, polyoxyethylene (60) sorbitan monostearate, polyoxyethylene (20) sorbitan monooleate.

30. The protection article of any one of claims 20 to 29, wherein said nutrient composition comprises at least one vitamin.

31. The protection article of claim 30, wherein said at least one vitamin comprises any one or combination of niacin (Vitamin B13), Calcium Pantothenate (calcium salt of vitamin B5), Pyroxidine (Vitamin B6) and Vitamin B12.

32. The protection article of any one of claims 20 to 31, wherein said nutrient composition comprises a buffering agent.

33. The protection article of claim 32, wherein said buffering agent comprises any one or combination of phosphoric acid, citric acid, lactic acid and glycine.

34. The protection article of any one of claims 20 to 33, having a pH in a range of 5.5 and 7.

35. A consumer goods package comprising consumer goods to be preserved and a protection article according to any one of claims 20 to 34.

36. The consumer goods package of claim 35, wherein said consumer goods - 53 - 03089010 01 - comprises food item.

37. The consumer goods package of Claim 36, wherein said food item includes vegetables or fruits.

38. The consumer goods package of any one of claims 35 to 37, having a shelf life that is extended by at least 10% as compared to the same consumer goods, when the consumer goods are packed and stored under the same conditions, without the protection article.

39. The consumer goods package of any one of claims 35 to 38 comprising said protection article and a planter holding soil, the protection article being embedded within the soil.

40. A method for manufacturing a carrier device configured for receiving and holding therewithin a substrate, the method comprising: preparing a first enclosing wall, comprising: obtaining at least two perforated films, each of the at least two perforated films comprising a respective array of holes; and connecting said at least two perforated films together while maintaining the array of holes of a first perforated film of said at least two perforated films offset with respect to the array of holes of a second perforated film of said at least two perforated films adjacent said first perforated film, obtaining a second enclosing wall; and connecting the first and second enclosing walls together along at least part of the walls' perimeter, to define therebetween an enclosing space configured to receive and hold therewithin a substrate.

41. The method of claim 40, wherein obtaining the second enclosing wall comprises preparing the second enclosing wall in the same manner as preparing the first enclosing wall.

42. The method according to claim 40 or 41, wherein preparing the first enclosing wall and obtaining the second enclosing wall include preparing a single continuous enclosing wall in same manner as preparing the first enclosing wall, said first enclosing wall and said second enclosing walls and folding the continuous enclosing wall to form - 54 - 03089010 01 - the enclosing space between a first portion of the single continuous enclosing wall that constitutes said first enclosing wall, and a second portion of the single continuous enclosing wall that constitutes said second enclosing wall.

43. The method of any one of claims 40 to 42, wherein connecting the at least two perforated films together are at segments to allow at least partially move of one with respect to the other while maintaining the array of holes of the first perforated film offset with respect to the array of holes of the second perforated film.

44. The method of any one of claims 40 to 43, wherein connecting the at least two perforated films together comprises welding portions of the at least two perforated films to at least one adjacent perforated film.

45. The method of any one of claims 40 to 44, wherein connecting the first enclosing wall and the second enclosing walls together comprises welding the first enclosing wall and the second enclosing wall at least along part of each walls' perimeter.

46. A method for preparing a protection article for preserving consumer goods, the method comprising: providing a carrier device as defined any one of claims 1 to 15, where at least part of the first enclosing wall and the second enclosing wall are spaced apart to form a passage for introduction of liquid into the enclosing space between the first enclosing wall and the second enclosing wall; introducing into said enclosing space, through said passage, thermosensitive gel material in liquid state; allowing said thermosensitive gel material to solidify; and optionally sealing said passage.

47. The method of claim 46, wherein said solidification is by cooling said thermosensitive gel material.

48. The method of claim 46 or 47, wherein said passage is sealed by welding the first enclosing wall and the second enclosing wall, at least along each wall's perimeter.

49. A method for preserving consumer goods, the method comprising holding consumer goods in vicinity with a protection article as defined in any one of claims to 34. - 55 - 03089010 01 -

50. The method of claim 49, wherein said holding the consumer goods in vicinity with said protection article comprises placing said protection article and the consumer goods within a same package.