Freshness Indicators in Food Packaging

A color-changing freshness indicator for food packaging that detects spoilage through a three-stage color transition. The indicator consists of a transparent PET outer layer, a color-changing layer containing bromothymol blue dye, and a white LDPE inner layer. The color change is triggered by CO2 metabolites produced during spoilage, providing a visual indication of food freshness. The indicator is suitable for packaging chicken and other perishable foods, and its color change is directly proportional to the amount of CO2 present.

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Packaging method for monitoring rice freshness using colorimetric sensors added during packaging. The sensors contain chemical dyes that react with volatile compounds generated during rice storage to change color. This allows real-time monitoring of rice freshness by consumers. The sensors are prepared by mixing milled rice with chemical dyes to form a paste. The dye-rice paste is then spread onto a backing material and dried to create the colorimetric sensor.

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Elastic food freshness sensor module for packaging and containers that can stretch and conform to food shapes while continuously monitoring freshness. The module contains a stretchable resin base, food freshness sensor, wireless communication unit, battery, and solar cell. The sensor detects gas emissions from food to assess freshness. The module attaches to packaging or containers to monitor food inside. It uses stretchable components and a flexible resin base to allow conforming to the food shape. The sensor, comms, battery, and solar cell are connected to the stretchable base.

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Dynamic QR code labels for real-time monitoring of food freshness. The labels use pH indicator ink to change color as the food's pH changes, allowing visual tracking of freshness. The labels also have traditional QR functionality. Scanning the label with a phone app compares the current color to the initial color to determine freshness level. The app collects, transmits, and predicts freshness data.

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A freshness monitoring system for food products that uses a packaging container with an embedded gas sensor and color-changing indicator. The system captures an image of the container, extracts a color code from the image, and uses machine learning to determine the freshness of the product based on the color code and stored product data. The system provides real-time freshness guidance to consumers and retailers through a user interface.

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A device for indicating the freshness of food during storage, particularly in controlled environment systems like cold storage. The device has a packaging body with upper and lower plastic sheets joined around the edges. Inside, it is divided into two compartments by a weakly bonded welding line. One compartment contains microbial powder and the other contains an indicator solution. As the food ages, microbes grow in the powder compartment and release metabolites that diffuse into the indicator compartment, changing its color to indicate spoilage. This provides a precise and low-cost way to accurately predict and monitor food freshness during storage.

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Smart packaging for meat that allows visual determination of freshness without lab tests. The packaging contains a freshness indicator film fixed to an air permeable window. As volatile base nitrogen (TVB-N) levels in the meat increase due to spoilage, the film changes color. This allows consumers to visually check the freshness of the meat without lab equipment. The film is transparent with color labels on a separate strip to indicate freshness levels.

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Visual intelligent packaging box with RFID that provides real-time monitoring of food freshness and temperature during storage. The box has a removable tray inside, an RFID tag, a freshness indicator, and a temperature sensor on the side. It also has a bayonet-style locking mechanism at one end to secure the lid. This allows easy access to the tray for viewing the freshness indicator and removing the food while still tracking temperature and freshness inside the box. The RFID tag can be scanned to retrieve product information and history.

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Preparing a freshness-indicating smart label for food packaging that changes color with the food's freshness. The label contains a nano-cellulose film with a pH indicator that changes color as the food spoils. This allows quick visual assessment of food freshness. The label can be applied to food packages and read using a smartphone camera to scan a QR code or barcode for further information. The label uses a pH indicator in a nano-cellulose film that changes color as the food spoils, providing a visual indicator of freshness. The label can be applied to food packages and read using a smartphone camera to scan a QR code or barcode for further information.

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A food package with an indicator that changes color or texture over time after opening to provide a visual indication of food freshness. The indicator can be activated by opening the package and changes like color or texture over time indicate spoilage. It allows consumers to accurately gauge food freshness after opening instead of relying on arbitrary expiration dates. The indicator can be integrated into the package or attached. A camera can monitor the indicator and a control unit tracks spoilage progress.

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Liquid-tight cardboard/plastic composite packaging for pourable food products with a resealable opening element that has a built-in indicator to show the product's freshness after opening. The indicator changes based on factors like time, temperature, pH, oxygen, etc. The indicator element can be covered by the opening element. This helps consumers monitor the product's durability after first use. The indicator can be active or passive, and can use electrochemical reactions, temperature sensors, or bio/chemical receptors. The indicator is embedded in the packaging during production.

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Food package with an indicator that changes color or texture over time to show how fresh the contents are after opening. The indicator is activated when the package is opened and changes based on factors like time, temperature, pressure, and gas levels inside the package. This provides a visual cue to the consumer about the spoilage status of the opened food beyond the initial expiration date. The indicator can be monitored over time to detect if the food has been mishandled and is likely to go bad soon.

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An indicator for monitoring the freshness of food that changes color as the food spoils. The indicator contains gold nanorods and a mixture of chloroauric acid and a surfactant. Chloroauric acid corrodes the gold nanorods preferentially at the ends, causing them to shorten and lose aspect ratio. This results in a blue shift of the gold nanorods' absorption peak and a color change from brown to green, black, orange, and colorless as the food spoils.

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Monitoring the freshness of packaged meat products using a biological indicator inside the package. A young, fresh leaf of a specific edible plant like lettuce is placed inside the meat package. The plant responds quickly to changes in the meat's freshness. If the plant starts to deteriorate, it indicates the meat is going bad. This provides a simple, intuitive, and independent method for visually determining meat freshness without specialized equipment. The plant's appearance can be observed through a partially transparent package to detect spoilage.

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Food packaging with an external freshness indicator to prevent consumers from consuming spoiled food when they reopen a package. The indicator changes color over time as the food inside spoils, allowing the consumer to see if the contents are still fresh before opening. This prevents consuming spoiled food that may not be visually apparent. The indicator is external to the package so it can be checked without opening it.

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Smart label for perishable product packaging that provides information about the remaining shelf life of the product inside the package. The label is flexible, low cost, and easily discardable at the end of product life. It has a flexible substrate with integrated electronics like sensors, memory, and a microcontroller. The label can be applied externally to the package or inside with separate sensors. It monitors environmental conditions and product aging to estimate remaining shelf life. The label can also detect packaging opening to prevent misuse. The flexible, detachable design reduces waste compared to rigid electronics.

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Preventing spoilage of perishable goods like fruits and vegetables by using controlled release sachets and sheets containing bioactive compounds that inhibit spoilage-causing microbes. The sachets and sheets enclose composites of bioactive compounds in a carrier material, and have layers that allow transmission of the compounds. Placing the sachets or sheets inside containers with perishable goods releases the compounds into the environment to extend shelf life by preventing spoilage. The controlled release allows predictable concentrations of the compounds to be maintained.

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Smart label device for packaging of perishable products that provides an indication of remaining product life. The label is flexible, printable, and made from organic/polymeric materials. It contains sensors, an integrated circuit, and a power supply printed onto a flexible substrate. The sensors detect environmental parameters and product conditions. The label can be applied to the outside of the packaging or inside to monitor the product. It calculates remaining life based on conditions and displays it. The printable electronics allow flexible, low-cost, easy-to-dispose labels for perishable goods.

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Communicating freshness data for stored juice using an optical sensor to monitor particle agglomeration. An optical sensor inside a portable juice container detects changes in particle size distribution over time as particles agglomerate. This data is extracted and communicated to the user to indicate juice freshness. The sensor allows monitoring of agglomeration rates that align with decomposition processes. It provides a convenient freshness indicator compared to more complex sensors for monitoring spoilage.

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Freshness monitoring method and monitoring system that can monitor the freshness of food. The method includes a food identification code to identify food sealed within the food receiving space, a gas sensor (200) that generates gas information by sensing gas changed by food within the food receiving space.

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A printable freshness sensor device for detecting spoilage and decay of perishable items, comprising a chemical sensor, an integrated circuit, and an antenna printed on a single substrate. The sensor detects specific chemical indicators of spoilage, such as amines and TVB-N, and generates a signal that is transmitted to a receiving device via the antenna. The receiving device analyzes the signal and determines a freshness value for the perishable item, which can be displayed to consumers and used for inventory management and product recall.

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Smart packaging indicator made from sustainable materials to detect food spoilage. The indicator is a cellulose paper impregnated with extract of eggplant anthocyanins. It changes color in response to pH and volatile compounds like ammonia and acetic acid. The indicator can be affixed inside food packaging to monitor freshness by dipping it in solutions with different pH levels. The reversible color change allows multiple cycles of detection.

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A time-temperature indicator for monitoring microbial spoilage of refrigerated foods that accurately reflects the spoilage kinetics of the food itself. The indicator contains a specific combination of microbes, growth indicators, and growth-affecting substances. By adjusting the concentration of the microbes and growth-affecting substances, the indicator's reaction kinetics can be matched to the spoilage kinetics of the food. This allows the indicator to accurately predict when the food will spoil based on its own spoilage dynamics rather than just temperature.

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A low-cost, flexible, paper-based sensor for monitoring freshness of packaged perishable products like food, pharma, and cosmetics. The sensor uses a strip of hydrophilic material like cellulose paper coupled to electrodes on a substrate. When a water-soluble spoilage gas like ammonia is present, it decreases the paper's impedance as ions from the gas dissolve in the paper's water. The sensor can be integrated into product packaging and read wirelessly using a nearby device to provide freshness data.

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Indicator device for detecting food spoilage in real time. The device allows unidirectional contact between the food product and an indicator composition. The composition reacts with spoiled food or components secreted by it to produce a detectable signal indicating spoilage. The device can be attached to food packaging or directly to the food item. It allows transient contact to the food to detect spoilage without allowing spoilage to spread back.

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Composite indicator label for freshness of fresh prepared meat products that provides real-time, non-destructive, and rapid monitoring of freshness. The label has an outer freshness preservation layer, an indicator layer, and an inner adhesive layer. The preservation layer prevents odor and moisture loss. The indicator layer contains a natural pigment that changes color with putrefaction. The label is prepared using electrospinning and supercritical drying techniques to improve stability, sensitivity, and air permeability. By monitoring the RGB color change, fuzzy logic is used to accurately distinguish meat products with varying freshness levels.

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Meal kit packaging with a freshness sensor attached to the plastic bag that allows easy visual determination of freshness. The sensor is attached to the meal kit packaging's inner plastic bag to provide a visible indicator of food freshness. By attaching a freshness sensor to the inner bag, it allows users to quickly and easily see the freshness level of the contents by looking at the packaging itself. This provides a visual cue to help determine if the food is still fresh before opening the meal kit.

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Self-supporting film for detecting atmospheric conditions through chemical changes in a thin indicator layer. The film comprises a gas barrier layer and semi-permeable layer, with an indicator material positioned between them. The indicator material undergoes reversible chemical changes in response to atmospheric conditions, such as oxygen levels, carbon dioxide concentrations, or temperature variations, which are detected by a colorimetric indicator. The film maintains equal surface area between the barrier and semi-permeable layers, allowing the indicator material to effectively monitor atmospheric conditions without compromising barrier integrity.

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Smart food storage case that can monitor freshness and maturity of deposited food items like meat and fruits. The case has separate compartments for each type of food. Each compartment has a monitoring system with smart labels and a governing system to control temperature, humidity, and gas levels. The smart labels have inner membranes loaded with materials like nanometer aluminum oxide, anthocyanin, and potassium permanganate to enrich and detect volatile compounds like biogenic amines and ethylene. The outer membranes have oxidized graphene to block water and oxygen. This allows the labels to sensitively detect freshness indicators without oxidation damage. The labels provide visual feedback on freshness/maturity. The case's features extend shelf life, reduce loss, and enable simultaneous monitoring of meat and fruit freshness.

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Freshness indicator container for perishable products that allows easy confirmation of the freshness of the contents stored in the container. The container has a section with a coating containing an enzyme that decomposes when exposed to higher temperatures. The decomposed coating flows into a storage portion below. As the storage temperature increases, the enzyme speeds up decomposition of the coating, indicating deterioration of the contents.

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Biological sensor for monitoring storage conditions of perishable products. The sensor contains a microorganism, nutrients, solvent, and color indicator. When stored properly, the microorganism remains dormant. If conditions degrade, the microorganism grows and metabolizes nutrients, altering the chemical balance and causing a color change. This indicates spoilage. The sensor allows tracking of environmental factors that impact product freshness.

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Stable indicator device that activates and changes color when exposed to an activating agent like acid or CO2. The device has an outer barrier layer that prevents activator access initially. Inside is an indicator section with dye that changes color in response to the activator. The barrier layer thickness can be adjusted to control activation time. This allows the device to be stable until activation, then change color when exposed to the activator. Applications include food packaging, pharmaceuticals, and diagnostics where the device indicates passage of time, compromised seals, or exposure to oxygen or CO2.

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A system of sensors for monitoring the freshness of meat products, comprising an array of two or three sensors that detect changes in pH and thiol levels indicative of meat degradation. The sensors are immobilized on a polymeric support and can be integrated into packaging materials for real-time monitoring of meat freshness. The system provides a simple, non-invasive method for evaluating meat quality and detecting spoilage, enabling consumers to make informed purchasing decisions.

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Non-invasive real-time prediction of food quality inside sealed containers like beverage bottles using color-changing indicators (CCIs) inside the containers. The CCI changes color when it comes into contact with the food item. The color change is visible through a transparent window on the container. By monitoring the CCI color, the remaining shelf life of the food inside the sealed container can be predicted. This allows dynamic decisions like repricing, reusing, recycling, etc. to reduce food waste and economic loss.

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Food container with an embedded electronic sensor to detect microbial growth inside the container and indicate spoilage. The sensor monitors the container for changes in microbial populations that indicate food spoilage. When spoilage is detected, the container displays a visible color change to alert the user that the food is no longer safe to consume. This helps prevent food poisoning by allowing users to identify spoiled food and avoid consuming it. The sensor continuously monitors the container for microbial growth and alerts the user when spoilage occurs.

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A low-cost, disposable, flexible, eco-friendly sensor for monitoring the freshness of packaged perishable goods like food, pharmaceuticals, and cosmetics. The sensor uses a paper strip coupled to electrodes and an ADC. The paper acts as the sensing element for water-soluble gases like ammonia, trimethylamine, or carbon dioxide. The paper strip can be integrated into packaging to provide electrical output as the freshness degrades. The sensor is low-cost, flexible, biodegradable, and compatible with existing packaging fabrication. Wireless communication allows reading the sensor without opening the package. Machine learning correlates the sensor data against calibration sets to determine freshness.

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Storage device that can be used to preserve food freshness and provide a real time reliable indication of spoilage and freshness of food products. The device includes a food product, a chamber comprising a sample of the food product, a composition comprising at least one indicator, and a number of compartments separated from one another by a membrane.

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Spoilage indicators for packaged foods that visually determine the amount of remaining shelf life and whether a product has spoiled. The indicators use sensors inside the package that detect volatile organic compounds (VOCs) produced during food spoilage. The sensors have a gas-permeable membrane separating them from the food content to prevent direct contact. The sensors change color when exposed to spoilage VOCs, allowing consumers to see if the food is still safe to eat. The colorimetric sensors can be attached to the package or used as disposable devices inside opened containers.

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Sensor to detect food spoilage in sealed packages without opening them. The sensor is mounted inside the package near the food, separated by a gas-permeable membrane. Spoilage volatiles diffuse through the membrane to react with colorimetric reagents on the sensor surface. This causes a visible color change indicating spoilage. The sensor can be read visually without opening the package to detect early spoilage. The sensor components are selected to allow VOC diffusion while preventing food contact.

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A method to visually check the deterioration of packaged food products like milk by using low sugar reaction test papers. The method involves adding the test paper to the packaged food item and observing the color change on the paper when the food item is near its expiration date. The test paper contains a reagent that reacts with low sugar levels in spoiled food to change color. This allows consumers to quickly and easily check the freshness of packaged foods at a glance.

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A time and temperature indicator system for monitoring the storage conditions of perishable products. The system consists of separate compartments containing reactive and mobile agents. When the compartments are joined, the mobile agent migrates through a matrix in the first compartment. This reactive migration provides better sensitivity and reflects quality loss reactions. The system can also have a time and temperature indicator integrated into a bag closure device.

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Critical temperature time indicator for food packaging that shows if food has exceeded a critical temperature during storage or processing. The indicator consists of multiple layers stacked on a base film. The top layer is a colored coating dissolved in dimethyl sulfoxide (DMSO) with a melting point of 18.4°C. Beneath that is a porous paper layer. Below that is a membrane with tiny holes. The bottom layer is a thin film. When the food temperature exceeds 19°C, the DMSO melts and wicks through the porous layer to dissolve the colored coating, revealing the underlying layers. The color change indicates the food has been above the critical temperature. The time spent above 19°C is shown by how much of the colored coating has dissolved.

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Colorimetric array sensor label using anodized aluminum oxide film to indicate freshness of sea fish. The label has an anodized aluminum oxide film with embedded color indicator particles. The indicator particles change color in the presence of compounds like volatile basic nitrogen (TVB-N) that increase with fish spoilage. The color change allows visual assessment of fish freshness without specialized equipment. The anodized aluminum oxide film provides a stable, durable matrix for the indicator particles.

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Food storage container with a built-in shelf life indicator using a browning confirmation paper. The container has a compartment to insert the paper, which has a sticky end to attach. The paper changes color when food is past its expiry date due to browning. The container also has features like a cover to access the paper, air holes, and a sealed lid to prevent contamination.

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Packaging for food products that provides a visual or tactile indicator on the package that changes over time after opening to indicate spoilage. The indicator can be activated by opening the package and shows color, image, or texture changes as the food deteriorates. This helps consumers avoid discarding edible food prematurely by providing a more accurate freshness indication after opening. The indicator can be integrated into the closure or body of the package. It can also be monitored remotely using cameras and analysis to track spoilage rates.

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A food storage device for real-time detection of spoilage and freshness, comprising a chamber containing a diluted food sample and an indicator composition that changes color in response to spoilage. The device can be integrated into food containers, such as milk cartons or cans, and provides a visual indication of food quality through a transparent window. The indicator composition can be a pH indicator, bacterial indicator, or redox indicator, and can be applied to the chamber wall, food product, or mutual wall between the device and chamber.

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Time temperature indicator for monitoring the microbial spoilage of refrigerated foods by coupling the indicator's reaction kinetics with the spoilage kinetics of the food. The indicator formula is modified by adding a substance like alcohol that influences microbial growth. This allows the indicator to accurately monitor food spoilage since the growth-influencing substance mimics the effect of microbes on the food's decay.

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Indicator for detecting freshness of food that causes color change due to generation of an indicator material in response to food freshness. The indicator is coated on a porous film laminated to a polymer film packaging material. The indicator solution contains a pH indicator, ethylene vinyl acetate, and ethanol. The indicator changes color as food freshness decreases due to factors like bacterial growth or protein denaturation.

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Stable indicator device that can be applied to perishable goods like food and drinks to show when they are no longer fresh. The device has a section containing an indicator material that changes color in response to an activating agent like an acid. When the indicator changes color, it indicates the product is past its prime. The device is stable until activated. It can also be used to detect package compromise by changing color if oxygen enters.

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Multilayered food packaging material capable of detecting carbon dioxide generated when the freshness of a food is deteriorated. The material comprises a first layer having at least one perforation therein; a second layer capable of confirming food freshness; And a non-perforated third layer, wherein the second layer is a porous substrate impregnated with a pH indicator to measure the content of carbon dioxide gas generated when food freshness is reduced.

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