Nanomaterials for Extended Food Package Life

Packaging material for food products that inhibits mold and bacteria growth on the food. The packaging has a release layer containing antimicrobial agents dispersed in a biodegradable polymer that releases vapors into the package headspace. A coating layer has high nanocellulose content. The nanocellulose coating enhances eco-sustainability. The nanocellulose coating also improves release of the antimicrobial agents in the headspace. The packaging can be made from materials like paper, PHA, PBS, starch, or cellulose substrates.

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An environmentally friendly food packaging bag that improves durability, sealing, and hygiene compared to traditional plastic bags. The bag has multiple layers: an outer corrugated paper and kraft paper layer, an inner biodegradable plastic and waterproof film layer, and functional layers like nano-silver antibacterial coating and UV ink. The corrugated outer layer provides strength and water resistance. The inner layers have biodegradability and waterproofing. The functional layers enhance antibacterial properties and sealing. The bag uses biodegradable materials and coatings to reduce pollution. The layers provide overall protection and functionality.

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A stable nanoemulsion of lavender essential oil and Viper's-buglosses extract for use in food packaging. The nanoemulsion has a droplet size of 50-150 nm and can remain stable for at least 3 months. The lavender oil and Viper's-buglosses extract are emulsified using a high shear mixer and sonicated to form the nanoemulsion. The stability is improved by optimizing the oil and extract concentrations, surfactant amount, and sonication conditions.

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Two-dimensional composite material for moisture barrier applications like food packaging, electronics protection, and foam encapsulation. The material has a two-dimensional sheet like graphene oxide or hexagonal boron nitride, and nanoscale metal oxides or metals grown in situ on its surface. The two-dimensional sheet blocks moisture penetration, and the metal oxides/metals react with water to further impede passage. The composite material's high aspect ratio and controllable growth directionality enhance barrier properties.

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Using nanoparticles encapsulating antioxidants extracted from the seaweed Jania Rubens to extend the shelf life of food products like oils by preventing lipid oxidation. The antioxidants are extracted from the seaweed and then encapsulated in nanoparticles made of chitosan and tripolyphosphate. These nanoparticles can be added to food products to slow down or stop oxidation reactions that degrade quality and shorten shelf life.

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Composite material for fruit and vegetable packaging that extends shelf life by preventing spoilage while allowing breathability. The packaging has three layers: an outer nano-bacteria barrier layer, a middle core layer, and an inner breathable layer. The nano-bacteria barrier layer prevents bacterial growth, the core layer protects the produce, and the breathable layer allows gas exchange to prevent anaerobic spoilage.

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A multi-layer flexible packaging material for dry foods like confectionery that balances improved barrier properties, recyclability, and marine degradation. The packaging has a paper layer, aluminum layer, nanoclay barrier coating layer, and sealing layer. The nanoclay barrier layer between the paper and aluminum provides barrier improvement without plastic. The nanoclay dispersed in a BVOH copolymer matrix. The sealing layer prevents moisture ingress. The paper layer enables recyclability. The barrier and sealing layers protect food. The nanoclay barrier degrades in marine environments.

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Oxygen barrier packaging material with translucent antimicrobial properties for long-term food storage without preservatives. The packaging consists of a transparent flexible film as the base with an oxygen barrier coating on top. The coating contains a polymer, nanoparticles, plasticizer, and crosslinking agent. The nanoparticles convolute oxygen pathways, plasticizer improves flexibility, and crosslinking enhances barrier properties. The coating provides at least 90% oxygen reduction and antimicrobial activity against pathogens.

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A method to produce barrier-coated packaging materials using reduced graphene oxide that provides good gas barrier properties without using aluminum foil. The method involves coating a substrate with a layer of reduced graphene oxide prepared by mixing graphene oxide dispersion, nanocellulose dispersion, and a reducing agent. The mixed aqueous composition is dried to form a thin layer of well-dispersed reduced graphene oxide flakes on the substrate. This provides a barrier coating for gas permeation like oxygen, without needing organic solvents or high temperatures to disperse the reduced graphene oxide. The barrier coating can then be laminated with other materials to make packaging for long-term storage of liquid foods.

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Environmentally friendly barrier film packaging material for food and medicine that provides comparable barrier properties to aluminum foil without electroplating. The film contains polyethylene terephthalate (PET) along with composite barrier materials, dispersants, and auxiliaries. The composite barrier materials are blends of nanomaterials like graphene, mica, and silica. The composite barrier materials are dispersed in the PET matrix using the auxiliaries to create a film with improved gas and moisture barrier properties. The composite barrier materials provide barrier without the need for aluminum foil coating.

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Polymer film for preserving fruits and vegetables that can maintain freshness longer by absorbing ethylene gas and inhibiting bacteria and mold growth. The film is made from blending two polymers with different molecular weights or densities to achieve a specific gas permeability range of 3.5-35 g/m2/day. It also contains zinc oxide nano particles dispersed in the polymer matrix with particle sizes between 50-200 nm. The blended polymers and zinc oxide nano powder enable the film to absorb ethylene, adjust oxygen/carbon dioxide levels, retain moisture, and prevent decay bacteria and mold growth in sealed bags for fruit and vegetable preservation.

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Edible coatings for protecting foods like fruits, vegetables, and processed foods from moisture loss, UV damage, and nutrient leaching. The coatings are made from nanocellulose and nano calcium carbonate. The coatings are edible, transparent, and provide barrier properties against water, gases, and UV light. They prevent moisture loss, prevent UV damage, and prevent nutrient leaching in fruits and vegetables. The coatings can be applied before or after harvest to mitigate post-harvest damage. The coatings can also be used to protect frozen foods from drip loss during thawing.

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Biodegradable food packaging made from a composite of pullulan, nanocellulose, and lignin that provides improved water resistance, barrier properties, mechanical strength, and antioxidant capacity compared to pullulan alone. The packaging has a layered structure with alternating pullulan-nanocellulose and nanocellulose-lignin films. This sandwich construction provides a biodegradable, water-stable, and foldable food packaging material that reduces hydrophilicity, improves barrier properties, and enhances mechanical strength of the pullulan films. The layered structure also improves oxygen barrier, UV protection, and biodegradability compared to single-layer pullulan films.

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Crystal clear high barrier thermoformed plastic bottles for food, medical, and personal care applications that provide high moisture and oxygen barrier without compromising transparency. The bottles are made by thermoforming transparent multilayer films with optimized barrier layers and processing. The films have alternating sequences of ethylene vinyl alcohol (EVOH) and adhesive nanolayers for oxygen barrier, and polyethylene nanolayers for moisture barrier. Rapid quenching during film production helps maintain transparency. The thermoformed bottles have outer layers of amorphous polymers like polyester or cyclic olefin copolymers, and inner nanolayer sequences like EVOH/adhesive and polyethylene/polyethylene.

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High-strength food packaging material made from polyvinyl alcohol (PVA), quaternary ammonium salt functionalized nanocellulose (CNF-QAS), and iron tannate (TA-Fe). The material provides improved barrier properties, mechanical strength, and antibacterial performance compared to PVA or CNF alone. The quaternary ammonium salt functionalization on CNF enhances hydrophobicity and interacts electrostatically with PVA. Iron tannate provides antibacterial activity under NIR laser irradiation. The material is prepared by mixing PVA with CNF-QAS and TA-Fe solutions, heating, and casting into films.

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Degradable paper water bottle with layers that degrade at different rates to extend shelf life. The bottle has an outer layer made of biodegradable pulp material like paper, a middle layer of biopolymer like PHA that acts as a barrier, and an inner layer of nanomaterial like silicon dioxide. The biopolymer degrades faster than the nanomaterial layer, providing structural support while the nanomaterial slows degradation. The layers can be made from natural materials like bamboo, hemp, minerals, or recycled waste. The bottle also has a modular neck.

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High barrier packaging material with improved oxygen and moisture barrier properties compared to conventional aluminum-plastic packaging. The material has a sequential laminate structure of aluminum foil, adhesive layers, a barrier layer, adhesive layers, and a base sheet. The barrier layer contains specific components like acetylated chitosan nanofibers, ethylene-vinyl alcohol copolymer, nanomaterials, spherical alumina particles, and dispersion modifier. The barrier layer is prepared by extrusion coating, and the aluminum foil is bonded to the barrier layer using the adhesive layers. The composite structure provides significantly improved oxygen and moisture barrier performance compared to standard aluminum-plastic packaging.

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Composite packaging material for liquid food that does not contain aluminum foil. The material has a barrier layer made of nanocellulose fibers instead of aluminum foil. The nanocellulose fibers are less than 100 nm in length and have a thickness less than 100 um. This nanocellulose barrier layer provides oxygen barrier properties for liquid food packaging without the difficulties of aluminum recycling. The composite material can be produced by coating nanocellulose solutions onto existing layers like base or printing layers to form composite barriers. The nanocellulose layers can also be made separately and compounded with the other layers. The composite packaging material without aluminum foil is environmentally friendly and easier to recycle.

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Barrier layer for composite packaging materials, such as for liquid food, that replaces aluminum foil to improve recyclability and reduce environmental impact. The barrier layer uses nanocellulose instead of aluminum foil. Nanocellulose film provides oxygen barrier properties without the recycling issues of aluminum foil. The nanocellulose film is thin (<100 microns), has low oxygen transmission rate (<1 cm3/m2/24h/0.1Mpa), and can be coated on packaging layers or formed separately. The nanocellulose barrier layer improves recyclability of composite packaging materials by using biodegradable and renewable materials.

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A method for producing a nanoemulsion with encapsulated natural antioxidants to preserve fresh and minimally processed foods. The method involves extracting antioxidants from fruit, vegetable, and cereal waste, encapsulating them in a nanoemulsion matrix, and cryodrying the emulsion to form a stable film. This film is applied to foods to preserve them by preventing oxidation and decomposition. The encapsulated antioxidants are extracted from waste materials to provide a sustainable and environmentally friendly alternative to synthetic preservatives.

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