Nanomaterials in Food and Beverage Packaging Applications

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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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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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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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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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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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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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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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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Biodegradable packaging for food products that provides sustainable alternatives to conventional plastic packaging. The packaging is made from a multi-layer structure containing biodegradable materials like biodegradable polyesters and biodegradable films. The layers include an inner cover layer, intermediate layers, a functional layer, and an outer cover layer. This provides barrier properties like oxygen and grease resistance. The packaging can be manufactured by co-extruding the layers onto a food contact surface of a molded fiber product. The biodegradable layers are fused and crosslinked to the molded fiber for strength and barrier properties. This allows a compostable and sustainable packaging that can replace conventional plastic packaging.

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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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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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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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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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