Antimicrobial F&B Packaging

Bottle with antimicrobial properties to reduce contamination and extend shelf life. The bottle has components like body, cap, seal, and locking ring that contain antimicrobial agents. These agents can be added during manufacturing or applied via surface treatment. The antimicrobial components help prevent bacterial infiltration and growth inside the bottle.

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A stabilized and enhanced antimicrobial agent for food and beverages, comprising a mixture of dialkyl dicarbonates and benzaldehyde or its derivatives. The agent exhibits improved microbial efficacy and stability compared to conventional dialkyl dicarbonates, particularly in applications where optimal hygiene cannot be guaranteed. The mixture is suitable for sterilizing and preserving a wide range of beverages, including still and carbonated drinks, against attack by microorganisms such as bacteria, fungi, and yeasts.

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A composition, system, and method for reducing and preventing microbial growth in food and medical equipment containers using polymers entrained with antimicrobial agents. The polymers, which can be molded into various forms, release antimicrobial compounds in response to moisture, providing a controlled release of active agents to prevent microbial growth. The system can be used in containers for frozen foods, medical equipment, and other applications where microbial control is critical.

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A method for manufacturing antimicrobial food-grade plastic products that incorporates a zinc-based additive into the polymer resin during the molding process. The additive is mixed with polymer granules and fed directly into a molding machine, where it is incorporated into the final product. The resulting products exhibit antimicrobial properties against bacteria and fungi, extending the shelf life of food stored in them.

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A method for creating antimicrobial polymer nanohybrids by chemically bonding organofunctionalized nanohybrids to organic polymers. The nanohybrids are formed by depositing antimicrobial nanoparticles onto inorganic carrier materials through mechanochemical synthesis, followed by surface functionalization with organosilane coupling agents. The resulting nanohybrids are then covalently bonded to organic polymers to create antimicrobial polymer nanohybrids with enhanced organic-inorganic compatibility and antimicrobial activity.

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Packaging systems for storing humidity-inducing products like food that release antimicrobial agents in response to humidity levels inside the package. The packaging uses multilayer films with active agents like ethyl pyruvate sandwiched between moisture-sensitive layers that absorb humidity. This activates the inner layers to release the antimicrobial agents into the package interior. The system provides controlled release of the active agents without premature loss. The core structural layers provide strength and barrier properties, while the barrier activation layers include adhesives, barriers, and surface treatments.

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Laminated films with integrated antimicrobial properties suitable for food packaging, featuring a barrier film containing a transmission resin encapsulated within a barrier resin. The film comprises a barrier resin encased within transmission resin, with a liquid active comprising volatile compounds in liquid form. The barrier film and transmission film are thermoplastic weldable, and the liquid active matches surface energy with the resin at the interface, effectively holding the barrier film and transmission film together. This innovative design enables the production of food packaging materials with enhanced antimicrobial protection while maintaining barrier integrity.

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Composite food packaging material that inhibits bacterial growth on food products. The material is made by combining an antimicrobial agent like lauric arginate with pullulan (a polysaccharide) to form a layer. This layer is then bonded to a layer of polyethylene or chitosan. The composite packaging prevents bacterial growth on foods like meat and poultry during refrigerated storage. The pullulan layer with the antimicrobial provides a biodegradable and edible barrier against bacteria. The polyethylene layer provides sealability. The composite packaging is suitable for food contact and can replace traditional plastic packaging.

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Antimicrobial food packaging with coatings that extend shelf life and reduce contamination. The coatings contain immobilized antimicrobial agents like essential oils, acids, and bacteriocins. The coatings are applied to the inner and/or outer surfaces of food packaging materials. They are made with hydrophilic polymers like chitosan that have less than 50% acrylate content. The antimicrobial agents are immobilized within the coatings to prevent leaching. The coatings provide antimicrobial activity against bacteria and other contaminants on contact with the food or skin.

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A composition for extending shelf life of packaged food by reducing microbial contamination. The composition comprises an organosilane compound, a cationic surfactant, a hydrogen peroxide-based oxidizing agent, and water. The organosilane compound is 3-(tri-methoxysilyl)propyldimethyl octadecyl ammonium chloride, the cationic surfactant is benzalkonium chloride, and the oxidizing agent is hydrogen peroxide. The composition is applied to food packaging surfaces, including containers, trays, and wrapping materials, to prevent microbial growth and spoilage.

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Additive composition for food packaging that combines oxygen scavenging, antimicrobial protection, and preservative functions. The composition comprises a carrier material, oxygen scavenger, and either an antimicrobial substance or food preservative, where the oxygen scavenger, antimicrobial substance, and preservative are different materials. This composition imparts antimicrobial properties (due to the antimicrobial substance or food preservative) and oxygen-absorbing properties to the packaging material, thereby enhancing shelf life and reducing food waste.

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Antimicrobial food packaging film made from biodegradable polymers that inhibits growth of bacteria like E. coli, Salmonella, and Staphylococcus. The film contains a poly(butylene succinate) (PBS) matrix blended with modified tapioca starch (TPS) and dispersed antimicrobial compound like zinc salt. The film has high barrier properties and prevents spoilage of perishable foods like fruits, vegetables, and meat. The antimicrobial composite gives the film bacterial suppression without compromising quality. The TPS improves adhesion and interfacial tension. The film composition can be tuned to balance hydrophobicity and antimicrobial effectiveness.

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A natural, organic food preservative produced through eco-friendly biological fermentation technology. The product, comprising a blend of organic acids and calcium, inhibits microbial growth and regulates pH in food systems, preventing spoilage and foodborne pathogens. It can be used in various food applications, including pickles, salads, beverages, and meat products, enhancing flavor and tenderness while maintaining food safety.

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Packaging with antimicrobial and antiviral coatings to reduce survival of infectious agents like bacteria, viruses, mold, and mildew on packaging materials. The coatings are applied to the outer surface of packaging articles using compositions containing antimicrobial or antiviral compounds dissolved in a solvent. The coating is applied using methods like spraying, brushing, or rolling, and then the solvent is removed to leave behind the antimicrobial/antiviral coating on the packaging surface. This provides a barrier that reduces the survivability of infectious agents on the packaging, helping prevent contamination of products inside.

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Packaging with antimicrobial properties to prevent mold, bacteria, and viruses from growing on food products. The packaging contains an anti-mold, anti-bacterial, or anti-virus substance incorporated into the packaging material itself. This allows for a continuous antimicrobial effect over the shelf life of the food product. The substance could be microencapsulated hydrogen peroxide released over time to delay the antimicrobial effect until the packaging is in use.

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Blown films with anti-microbial properties for food packaging, manufactured by a blown film process. The films comprise two self-adhered transmission layers encapsulating an active agent, with the agent distributed at the interface between the layers. The films may include additional layers such as barrier, sealant, and tie layers, and may be ablated to enhance agent release. The films are suitable for packaging perishable food products and provide effective anti-microbial protection to extend shelf life.

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Antimicrobial and antifungal packaging film for food products like bakery items that extends shelf life by inhibiting mold growth. The film contains dispersed active substances like chitosan, alginic acid, citrus seed extract, lemon peel oil, tea tree oil, cinnamon oil, and thyme oil. The active substances are encapsulated in the film matrix to prevent leaching. The film also has an oxygen barrier coating and a release coating to control oxygen and moisture levels inside the package. The encapsulated active substances release antimicrobial compounds to inhibit mold growth on the food surface and in the headspace.

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A polymer film for preserving fruits and vegetables that combines a blend of two polymer resins with different molecular weights and densities, and an inorganic nano powder material, to provide improved gas exchange, ethylene absorption, and antimicrobial properties. The film's gas permeability is precisely controlled through a predetermined weight ratio of the two resins, while the nano powder material, comprising zinc oxide, enhances ethylene absorption and antimicrobial activity.

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Antimicrobial compositions for food and surfaces that combine a thixotropic agent with an antimicrobial agent to improve contact time and efficacy. The thixotropic agent enhances viscosity and adhesion of the antimicrobial agent, allowing it to remain on surfaces longer and reduce microbial contamination. The compositions can be used to sanitize food products, equipment, and surfaces during processing and handling, and can be applied at various stages of food production.

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A system for controlling microbial growth in food packaging, comprising a container with a food product, a headspace, and an entrained polymer article containing an antimicrobial releasing agent. The agent releases a gas, such as chlorine dioxide, in response to moisture, providing a controlled release profile to inhibit microbial growth and kill pathogens. The polymer article can be molded into various forms, including container liners, plugs, and film sheets, and can be used in combination with other packaging components to create a complete packaging system.

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Packaging laminate, manufacturing method, and packaging container that prevent bacterial growth inside the container. The laminate contains antibacterial additives dispersed in one or more layers. This can be the innermost layer that contacts the food, or other layers. The additives can be directly added or masterbatched. The method involves incorporating the antibacterial agents into the laminate during production.

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Antimicrobial packaging film for food products that uses lauric arginate ethyl ester (LAE) as the active antimicrobial agent without any polymer in the coating. The film is made by coating one or both surfaces with a LAE solution. The coating prevents microbial growth on packaged food, especially fresh meats, without affecting the food quality. The LAE coating is stable and provides sustained antimicrobial activity. The coated film can be used in packaging methods like vacuum skin, lidded, and wrapped packaging.

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Method for producing antimicrobial nanofilms packaging cover through extrusion that extends food shelf life. The method integrates titanium dioxide nanoparticles (TiO2) with silver nanoparticles (AgNPs) and clay nanoparticles (Fe3O4) to create a composite nanocomposite film. The TiO2 and AgNPs are vaporized and mixed with polyethylene (LDPE) through a twin extrusion process, followed by incorporation of the nanocomposite into a masterbatch. The masterbatch is then extruded through a second twin extruder to produce the final nanocomposite film. The cold air blowing through the extruder enhances the dispersion of the nanoparticles, resulting in a more effective antimicrobial barrier that maintains food safety over extended periods.

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Compositions comprising an inorganic particulate mineral and an antimicrobial metal that inhibit microbial growth. The compositions contain calcium carbonate particles with incorporated silver ions, which release antimicrobial metal ions into the surrounding environment. The antimicrobial metal ions can be in solution or adsorbed onto the calcium carbonate particles. This composition can be used in various applications including food processing, water treatment, and industrial processes where microbial contamination is a concern.

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