Antioxidants in Food Packaging

Biodegradable packaging made from paper impregnated with propolis extract to provide biocidal and antioxidant properties. The paper is treated with water or ethanol extracts of propolis, a natural bee product with antibacterial, antifungal, and antioxidant activity. The impregnated paper can prevent microbial growth on food products during storage. The propolis extracts also have antimold and antifungal effects. The paper packaging degrades faster than regular paper due to the nutrients in propolis enriching the soil. Consumers prefer the propolis paper due to its natural origin and health benefits.

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Heat sealable film made from propylene derived from bionaphtha that has reduced environmental impact compared to petroleum-based films. The film contains at least 10% bionaphtha-derived propylene units relative to the film mass and 300-1000 ppm of phosphorus-based antioxidant. This composition reduces change in color, transparency, and mechanical properties compared to films with lower bionaphtha content. The film can be used for packaging materials and laminated structures.

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Oxygen scavenger packaging for products like food that uses a specialized multilayer material to prevent oxidation while avoiding fluorine-based coatings. The packaging has three layers: an inner layer with a breathable thermoplastic, an intermediate layer with an oil-resistant paper that contains no fluorine, and an outer layer with another breathable thermoplastic. The inner and outer layers have air holes that pass through both layers. This allows oxygen scavenging while preventing oil and moisture from reaching the scavenger inside. The fluorine-free intermediate layer prevents oil permeation and maintains breathability without fluorine-based coatings.

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Biodegradable nanocomposite food packaging films that provide enhanced antimicrobial and oxidation inhibition properties to prevent spoilage and pathogen growth. The films are made by incorporating biosynthesized zirconium nanoparticles capped with a bioactive compound called Arachisan derived from peanut leaves. The ArZrNPs provide antimicrobial activity against food-borne pathogens like Salmonella and E. coli. They also scavenge free radicals to prevent oxidation. The nanoparticles are dispersed in biodegradable polymer films for sustainable packaging with extended shelf-life and reduced pathogen risk.

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Biodegradable, antibacterial, and antioxidant food packaging film made from natural materials like sodium alginate, egg white, and black seed oil. The film is prepared by mixing the polymers and oil in water, forming a hydrogel, and then freeze-thaw cycling to improve uniformity. The film provides extended shelf life and nutrition preservation for perishable produce by preventing spoilage from bacteria and oxidation. The biodegradable packaging can be disposed of without processing.

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Enriched edible films for primary food packaging made from waste fruit peels like banana and jackfruit peels, to replace non-biodegradable plastics and foils. The films are made by extracting nutrients like antioxidants, vitamins, and minerals from the fruit peels, then combining them with biopolymers to create edible films that can be used as primary packaging for food. This provides a sustainable and nutritious alternative to plastic wraps, reduces waste, and enhances the nutritional value of packaged foods.

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Biodegradable food packaging film made from natural polymers like guar gum, agar-agar, and beeswax. The film has excellent oxygen barrier properties to maintain freshness and shelf life of food products. It also has low water vapor permeability, good mechanical strength, and contact angle greater than 90 degrees. The biodegradable film reduces environmental impact compared to traditional plastic packaging. The film is prepared by dissolving guar gum and agar-agar in water, adding beeswax, and spreading the solution onto a substrate to dry into the film.

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Laminated film for packaging retort foods that can suppress whitening and loss of strength during retort treatment. The film has three layers: an outer layer with polyamide and antioxidant, an inner layer with a different polyamide, and a sealant layer. The total thickness of the outer layers is at least 30% of the film thickness. The film does not contain an ethylene-vinyl alcohol copolymer. This avoids whitening and strength loss during retorting compared to films with EVOH layers. The film can be used to package retort foods without needing an EVOH barrier layer.

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Preparing pectin from banana peels to make a natural packaging material for meat that preserves it and indicates its nature. The pectin is extracted from banana peels using lemon peel as an inducer. The pectin is then used to create a biofilm that can be applied to meat to preserve it and provide an indicator of freshness. The banana peel pectin also has antioxidant properties.

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Low-cost, sustainable food packaging made from paper with enhanced barrier properties against water, oil, and gases by coating it with a thin layer of graphene oxide (GO). The GO coating, applied in very small amounts, improves barrier performance compared to uncoated paper for all three substances. The GO-coated paper reduces absorption of water, oil, and gas compared to untreated paper. The coating process involves exposing the paper to an aqueous GO solution and drying it. The GO coating prevents absorption/transmission of substances like water, oil, and gas from the packaged food into the paper.

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Biodegradable food packaging material made from natural components like plant extracts, graphene oxide, and calcium carbonate. The packaging has layers of paper, adhesive, and a coating. The base layer is made from a copolymer resin, polyethyleneimine, calcium carbonate, tourmaline powder, and plant extract. The adhesive layer contains PLA, lactic acid oligomer, PBAT, tetraethylene glycol diacrylate, sisal fiber, mineral oil, and plant oil. The coating layer is made from polyurethane acrylate resin, PLA, graphene oxide, plant extract, and plant oil. The packaging provides improved biodegradability, reduced oxygen permeability, and antibacterial function compared to conventional plastic packaging.

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Barrier-coated cellulose-based substrate for packaging oxygen-sensitive products like food that enables robust induction heat sealing and provides good gas barrier properties. The substrate has a cellulose base coated with a thermostable polymer layer, then metallized by vapor deposition. This provides initial gas barrier and induction sealing compatibility. The metallization layer prevents permeation of oxygen and moisture. The thermostable polymer layer provides additional barrier and sealing resistance. The coating sequence allows using thin layers of materials with good barrier properties while maintaining sealing and induction compatibility.

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Composition and bottle cap for simplifying the recyclability of PET bottles by using a single material for the cap. The composition for the bottle cap includes polyethylene terephthalate (PET), soft polyester material, lubricant, and antioxidant. The PET provides the main strength, the soft polyester adds flexibility, the lubricant aids processing, and the antioxidant prevents degradation. The composition enables a PET cap that can be easily recycled with the bottle body without needing separation or delabeling.

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Active biodegradable edible coating for sheep meat to improve safety, quality, and shelf life. The coating is made from mucilage of the cheese plant seed and postbiotic compounds derived from the yeast Saccharomyces boulardi. The coating provides antimicrobial, antioxidant, and desirable sensory properties to the meat during storage. It delays spoilage and microbial growth, reduces oxidation, and maintains pH and moisture levels. The coating is prepared by extracting the postbiotics under optimal conditions and enriching them into the mucilage coating.

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Biodegradable packaging made from chitosan, starch, and titanium dioxide nanoparticles for food preservation. The packaging is made by mixing chitosan, starch, and titanium dioxide in a solution, then drying it to form the film. The titanium dioxide provides antimicrobial and antioxidant properties to prevent spoilage and degradation. The biodegradable packaging replaces synthetic plastics and aims to address environmental concerns of non-biodegradable packaging.

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Active biodegradable plastic packaging film made from pear waste that has improved mechanical properties, UV barrier, oil barrier, and biodegradability compared to conventional plastics. The film is made by combining mashed pear peel and pulp extract, starch solution, and glycerol. The pear waste acts as a filler to enhance properties, starch as a crosslinking agent, and glycerol as a plasticizer. The film is cast and cured to create a biodegradable packaging material with functional properties like antioxidant activity and moisture control. The film can be used in food packaging, pharmaceuticals, and other applications requiring sustainable and active packaging solutions.

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Biodegradable active food packaging film made from chitosan, polyvinyl alcohol, and essential oil emulsions that provides antimicrobial and antioxidant properties to increase food shelf life. The film is produced by mixing chitosan and PVA solutions with glycerol plasticizer and essential oil emulsions, then drying to form the film. The essential oils, like rosemary and cinnamon, enhance the antimicrobial and antioxidant properties of the film. The film also reduces water vapor permeability compared to controls.

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Biodegradable antioxidant bioplastic packaging with added silver nanoparticles (AgNPs) to enhance antioxidant properties. The bioplastic is made from starch-based waste like bread powder. AgNPs are added during bioplastic production using green synthesis. This creates bioplastic packaging with increased antioxidant properties to prevent food spoilage. The AgNPs also provide disinfection benefits. The bioplastic is produced from waste bread powder, making it more economical compared to other food waste sources.

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Production of biodegradable packaging films containing selenium nanoparticles with improved mechanical, antioxidant, and antimicrobial properties for food applications. The films are made by combining polylactic acid (PLA), plasticizer, and selenium nanoparticles in a double-screw extruder to form nanocomposite granules. The granules are then extruded into films using a single-screw extruder. The nanocomposite structure improves the mechanical properties, thermal resistance, and permeability of the biodegradable PLA films. The selenium nanoparticles provide antioxidant and antimicrobial properties.

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