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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Packaging for fresh fruits and vegetables with an antipathogenic barrier to reduce and eliminate pathogens like bacteria, viruses, and fungi. The packaging has features like ink finishes and microperforated layers that destroy pathogens. The packaging can be made from renewable materials like cellulose and polylactic acid. The antipathogenic ink is applied to surfaces inside the packaging and on microperforated layers to destroy pathogens when they contact the treated areas. The ink has nanometric geometry that ruptures pathogen cell membranes and lipocytically destroys bacteria.

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A container for food preservation that adjusts air permeability based on humidity to prevent spoilage without drying out. The container is made of interlaced oxidized nanocellulose layers that expand differently when wet. The oxidized nanocellulose types have varying degrees of expansion after absorbing moisture due to differing carboxyl group contents. This provides dense packing in dry conditions for moisture retention, but gaps expand when humid to allow air exchange. The container prevents excess moisture buildup while preventing dryness.

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Degradable water bottle made of layers that degrade at different rates. The bottle has an outer layer of pulp material like paper, a middle layer of biodegradable polymer like PHA, and an inner layer of nanomaterial like silicon dioxide. The middle layer prevents degradation of the pulp layer. The inner nanomaterial layer degrades slower to extend shelf life. The layers are bonded together. The bottle also has a modular neck. The biodegradable layers replace non-recyclable plastics for an ecologically safe container.

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Preparing a strong and tough polyvinyl alcohol (PVA) based intelligent active food packaging material with improved mechanical properties, water vapor barrier, antibacterial, UV shielding, pH response, and ammonia gas response compared to regular PVA. The method involves dispersing rhein nanoparticles in PVA to form a composite material. Rhein is a natural dye that can change color in response to pH and ammonia gas. By uniformly dispersing rhein nanoparticles in PVA, it enhances the mechanical strength, elongation at break, toughness, water vapor barrier, thermal stability, antibacterial, UV shielding, pH response, and ammonia gas response of the PVA. This allows applications in biomedicine, antibacterial, food packaging, smart packaging, ammonia detection, environmental monitoring, and safety.

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Packaging material with enhanced ethylene scavenging properties to prevent fruit and vegetable spoilage during storage. The material contains nano-sized cellulose and an ethylene scavenging or absorbing agent. The nano-cellulose is made by fibrillating cellulose fibers. The ethylene scavenging agent can be a catalyst or complex. The agent is incorporated into the nano-cellulose during manufacture. This allows higher loading of the scavenger compared to adding it to the packaging. The nano-cellulose-scavenger composite can be used in packaging films, labels, boards, etc. to extend shelf life of produce by absorbing ethylene gas.

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Composite material for oxygen scavenging in food packaging that combines iron nanoparticles encapsulated in a porous silica particle with a polymer coating. The composite has enhanced oxygen scavenging capacity compared to bare iron nanoparticles due to the encapsulation preventing particle aggregation and improving oxygen contact. The polymer coating further protects the iron/silica composite from degradation. The composite can be used as an oxygen scavenger in containers or integrated into packaging films.

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Nanoparticles for detecting and preventing food spoilage using pH-sensitive dendrimers. The nanoparticles have a hydrophobic core containing an active agent like a dye or antimicrobial. The core is surrounded by a copolymer of hydrophobic monomer and pH-sensitive dendrimer repeat units. The dendrimers have pH-responsive crosslinking groups. The nanoparticles release the active agent at specific pH ranges to indicate spoilage or inhibit microbes.

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Antibacterial glucose-based composite nanoparticles for use in active food packaging, cosmetics, textiles, hydrogels, and adhesives. The nanoparticles are made by enzymatically crosslinking natural glucose nanoparticles derived from plants, animals, or microbes. The enzymatic crosslinking involves adding an organic acid anhydride and an etherification agent, followed by microwave treatment. This creates composite nanoparticles with antibacterial properties. The composite nanoparticles have an average size around 200 nm, a surface charge near neutrality, and high antibacterial activity against gram-positive and gram-negative bacteria.

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Insulated paper products like food packaging that provide thermal insulation without using aluminum foil or plastic liners. The insulation is achieved by coating the paper with materials like mica, bismuth oxychloride, sericite, zinc oxide, or zinc sulfide. These pigments reduce heat transfer through the coated paper. The insulated paper products can be biodegradable, recyclable, and repulpable unlike aluminum foil. The insulation coating can be applied to one side of the paper, or between layers in corrugated boxes. It allows food to be insulated in the packaging without adding plastic or aluminum foil.

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Degradable packaging material with high barrier properties for food packaging that breaks down in the environment. The material has a resin layer with degradable PCL resin, polyglycolic acid, polyvinyl alcohol, vegetable fiber, antioxidant, and composite filling agent. A coating on the resin layer enhances barrier properties using PCL resin and heptafluoro-butyl methacrylate. The vegetable fiber provides mechanical strength and the degradable components break down in composting or landfill conditions.

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A packaging material for preserving dried foods like tea, nuts, and fungi that reduces oxidation and moisture absorption. The packaging material has multiple layers. An aluminum coating layer, a tea polyphenol-polyvinyl alcohol film, and a tea essential oil-polylactic acid film stacked together. The layers provide barrier properties to oxygen and moisture. The tea polyphenol-polyvinyl alcohol film prevents moisture while the tea essential oil-polylactic acid film blocks oxygen. This prolongs shelf life without chemical additives.

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Enhanced barrier layer for packaging materials like food, beverage and pharmaceutical packages that provides effective gas barrier properties at high humidity levels. The barrier layer is made by coating a substrate like paper with a polyvinyl alcohol (PVOH) solution containing a small amount of an interpolymer complex forming agent (IPCFA). The IPCFA forms hydrogen bonds with the PVOH to enhance barrier properties. The IPCFA is a water-soluble polymer with functional groups that bond to PVOH's hydroxyl groups. The IPCFA proportion in the coating is 0.5-7.0% (w/w) PVOH. This provides a barrier layer with low oxygen permeability below 14 ml/m2/day/atm when measured at 80% RH. The barrier layer can also optionally contain nanofillers

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Method for manufacturing packaging materials with improved preservation by coating the outer layer with superhydrophobic nanoparticles. The coating is applied to the base layer using compression molding. This provides a water-repellent outer layer that prevents moisture and contamination. The inner layer is a porous nanofilm. Laminating the inner and outer layers improves preservation by reducing moisture absorption while maintaining freshness. The superhydrophobic outer layer also provides durability and resistance to contamination.

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Food packaging with integrated microwave susceptor layers that enable faster cooking times and better browning and crisping effects. The susceptor layers are made by directly adding metal nanoparticles to the packaging material, like paper or molded structures, instead of using separate susceptor films. The metal nanoparticles absorb microwaves and convert them to heat, enhancing cooking performance. The nanoparticles are small enough to not impede moisture flow, preventing soggy food. This allows the packaging to be recycled or composted, unlike laminated susceptor films.

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Super-hydrophobic packaging film for flowable products like food that reduces product sticking and dripping. The film has a coating with nanoparticles on the heat seal layer. This roughens the surface to prevent product adhesion. An additional super-hydrophobic coating on the base layer further reduces adhesion. The rough base layer prevents product sticking on the heat seal surface. The super-hydrophobic coatings prevent product dripping by having low surface tension.

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Active packaging film for containers of acidic foodstuffs that generates carbon dioxide gas when in contact with the acidic material to settle in the headspace of the container. The film has a composite inner layer made of low density polyethylene (LDPE) mixed with calcium carbonate (CaCO3) that releases CO2 when exposed to acidic foods. This helps preserve the food by creating a protective carbonated headspace to prevent oxidation and spoilage. The film also has an outer passive barrier layer made of nanoclay-reinforced polyethylene (PE) to maintain the barrier properties.

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PE film packaging material with improved stability, strength, and sterility compared to conventional PE films. The material is prepared by combining PE resin with specific additives like modified nano-silica, nano-titanium dioxide, nano-zinc oxide, oleic acid, polyvinyl alcohol, polyethylene oxide, and glycerol. The additives enhance properties like stability, mechanical strength, and sterility.

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Synthetic polymer film with microbicidal properties to preserve food without chemicals. The film has a surface with raised nanoscale features that kill bacteria. It is made by anodizing aluminum to form a porous oxide layer with recessed areas. Etching enlarges the recessed areas. Lower voltage anodizing forms smaller recessed areas inside the larger ones. This creates a moth-eye structure with raised nanobumps. The bumps have bactericidal effects. Bringing food into contact with the film sterilizes it without additives. The film can be used as a food wrap, container lining, or handling surface.

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High barrier PLA/PBAT composite packaging film with improved oxygen and water vapor barrier properties compared to conventional PLA/PBAT blends. The film contains modified nano-silica and trifunctional polymerizable additives that polymerize during processing to form an interwoven network filling the internal free volume of the PLA/PBAT matrix. This tight network structure hinders gas diffusion through the film, significantly improving the oxygen and water vapor barrier properties.

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Fully biodegradable high-barrier PLA/PBAT composite packaging film with improved gas barrier properties. The composite film contains PLA, PBAT, modified nano-silica, and modified graphene. The nano-silica and graphene form a tightly interwoven network during extrusion that fills in some of the internal free volume of the PLA/PBAT material. This reduces gas movement through the composite, greatly improving oxygen barrier performance compared to PLA/PBAT without fillers.

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Obtaining a nanocomposite formed by polycaprolactone (PCL) with MCM-48 nanoparticles (NPs) modified with 3- (aminopropyl) triethoxysilane (APTES) (MCM-48-NH2 NPs) for use in food packaging. The nanocomposite has improved thermal stability compared to pure PCL due to the MCM-48-NH2 NPs containing polar groups that interact with water molecules. Gamma irradiation at 25 kGy did not significantly affect the mechanical properties of the nanocomposite.

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A method to prepare food packaging films with antibacterial properties using a composite of starch and konjac glucomannan. The method involves mixing high-amylose starch, konjac glucomannan, a plasticizer like glycerin, and an antibacterial agent like cyclodextrin embedded with perilla oil. This composite film has improved mechanical properties and water resistance compared to pure starch films. The cyclodextrin-perilla oil combination provides sustained release of antibacterial agents that can prevent food spoilage.

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Barrier film for packaging sensitive products like liquid foods that has high gas barrier properties even at high humidity levels. The film contains a gas barrier layer made of cellulose nanofibrils (CNF) sandwiched between vapor deposited barrier coatings on both sides. The inner coating provides water vapor barrier to prevent moisture absorption by the CNF. This allows the CNF layer to maintain gas barrier properties in humid environments. The coated CNF barrier film is used in laminated packaging materials for long-term storage of liquid foods.

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A composite sheet used to make food and drink packaging that provides long shelf life and microwave compatibility without excessive metal content. The composite has layers in sequence from the outer face to the inner face: a carrier layer, a polymer layer, and a barrier layer. The barrier layer can contain inorganic particles and a thin metal oxide layer. The polymer layer contains a polyolefin like polyethylene. The barrier layer has a low metal content and avoids aluminum. The composite provides barrier properties for extended shelf life without the weight and microwave issues of metal cans.

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Food packaging material with improved infrared heating properties for microwave ovens that reduces uneven heating issues. The material contains nano-sized tungsten oxide particles (W18O49) dispersed in a polyester slurry. The small particle size allows the tungsten oxide to absorb infrared light for endothermic heating. The slurry is prepared by mixing ethylene glycol, water, and larger tungsten oxide particles, then grinding to refine the particle size. The nano-tungsten oxide particles are added during polymerization to create the food packaging material. The nano-sized tungsten oxide particles provide more uniform heating compared to the larger particles.

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Coating composition for food and beverage packaging that provides corrosion resistance without using bisphenol A (BPA) and reduces formaldehyde levels. The coating contains epoxidized vegetable oil, an amine-terminated polyamide, and a silicone resin. The vegetable oil content is at least 5% by weight of the coating solids. The coating composition provides excellent corrosion protection, chemical resistance, and barrier properties for metal packaging like cans without using BPA or high formaldehyde levels.

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A composite material for food and drink packaging that provides improved barrier properties against oxygen and moisture without using aluminum. The composite has two adhesion promoter layers sandwiched between a barrier layer and a carrier layer. The adhesion promoter layers contain acrylate polymers with different acrylate contents. This configuration allows the barrier layer to adhere to both promoter layers for better barrier performance. The barrier layer can be made of materials like oxides, metals, silicon compounds, or polymers instead of aluminum.

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Preparation method for anti-UV and anti-aging food packaging that uses a composite nanogel coating to provide long-term protection without migration or dissolution issues. The method involves mixing nanoparticles, linolenic acid, vitamin A acetate, and acetic acid. The mixture is heated, stirred, and cooled to form the composite nanogel coating. This coating is applied to food packaging materials to provide UV protection and anti-aging properties. The composite nanogel coating contains nanoparticles, an unsaturated fatty acid, and vitamin A acetate to absorb UV light and prevent degradation of packaged foods.

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Food packaging bag for fresh produce like mushrooms that uses a nano-polyethylene film to improve preservation. The bag has an inner casein film, an outer nano-PE film, and an optional PVDC outer film. The nano-PE film prevents moisture and gas exchange, preserving the produce better than regular plastics. The casein film provides strength and the outer films protect against punctures. The bag has a self-standing shape with a handle and label slot for convenience.

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Food packaging film with improved barrier properties against gases, water vapor, and UV radiation. The film is made by compounding ethylene-vinyl alcohol (EVOH) gas barrier polymer with a composite powder containing encapsulated nanoceria and polymethyl methacrylate (PMMA). The nanoceria provides UV blocking without using toxic UV absorbers. The encapsulation and coating process improves compatibility between nanoceria and the polymer. The composite powder is compounded with EVOH to make the food packaging film, reducing the need for multiple laminated layers.

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