75 results about "Active packaging" patented technology

Active packaging for supplying power, data, or both power and data to an electronic media device while the device is housed within the active packaging is provided. The active packaging may include one or more electrical traces in-molded or printed onto the packaging that couple to a suitable connector on the device. Power may also be provided via one or more wireless power techniques. Multiple active packages may be conductively stacked to transmit power, data, or both power and data to a row or stack or devices. POM sensors integrated with or attached to the device (or the active packaging itself) may detect various movement events. Coordinated and synchronized display effects may be presented while the devices are housed within the active packaging.

The invention discloses a high-barrier antibacterial composite film based on nano cellulose / MXene immobilized nano silver and a preparation method thereof. The method comprises the following steps: adopting tea polyphenol as a reducing agent to prepare nano silver, taking MXene as a template to fix nano silver, and preparing the MXene immobilized nano silver composite antibacterial agent; and adding the MXene immobilized nano silver composite antibacterial agent into nano cellulose, and taking glycerol as a plasticizer to obtain the nano cellulose / MXene immobilized nano silver composite film. The oxygen permeability of the composite film is only 0.04 cm<3> / m<2>. 24h. 0.1 MPa and is far lower than that of a common PE preservative film (48.59 cm<3> / m<2>. 24h. 0.1 MPa, the reference standard is GB / T 1038), and the composite film has a high barrier property; and the composite film has an antibacterial performance, can effectively inhibit the growth of pathogenic bacteria, prolongs the shelf life of food, and meets the requirements of modern food active packaging.

The invention discloses an oxygen-absorbing active packaging cooking film. The film is of a three-layer composite structure, i.e., an outer surface layer, an intermediate layer and a heat sealing layer from exterior to interior, wherein the outer surface layer is composed of block-copolymerized polypropylene, polyolefin elastomer and an anti-sticking agent; the intermediate layer is prepared fromblock-copolymerized polypropylene, iron-containing oxygen-absorbing masterbatch and synthetic silica; and the heat sealing layer is made of random-copolymerized polypropylene, iron-containing oxygen-absorbing masterbatch and synthetic silica. The film prepared in the invention is transparent overally and does not affect the customer's visual sensation of packaged contents; the film has strong barrier properties and can effectively absorb residual or infiltrated oxygen in the package, so the risk of oxidative deterioration of food is lowered, the color, taste and nutritional value of food are ensured, the shelf life of food is prolonged, and the usage amount of preservatives is effectively reduced; in addition, the film of the invention has good heat resistance and can fully meet the requirements of cooking sterilization at 121 DEG C.

The invention provides a preparation method of an antibacterial preservative film loaded with nanoscale essential oil. The preparation method comprises the following steps: preparing an O / W type Pickering emulsion with high stability and high essential oil content from cyclodextrin, uniformly mixing the emulsion with a water-based chitosan film matrix, and preparing the antibacterial film with uniformly distributed essential oil through a tape casting method. The essential oil antibacterial film is uniform in texture, is colorless, semitransparent or yellowish and semitransparent according to the amount of essential oil, has certain mechanical properties, can be directly made into a film for use or used for coating the inner surface of a packaging material or the surface of food, can slowly release the antibacterial essential oil, is used for packaging food to achieve the purpose of prolonging the shelf life, and is a novel nano-antibacterial active packaging material for slow-release food.

The invention relates to a stress fresh-keeping method and flexible package suitable for thin-skin grape storage and transportation. The method comprises the following steps of (1) spraying a litsea cubeba essential oil and microbial bacterial antagonist compound fresh-keeping bacteriostatic agent to grape clusters before picking; (2) performing selection and sorting for 3 hours, performing treatment with CO2 with the concentration of 60-80% in a large fresh-keeping tent for 20-30 minutes, and controlling the O2 concentration to be 3-5%; (3) performing ventilation and pre-cooling at the temperature of 0+ / -2 DEG C for 24-36 hours, and carrying out MAP static storage; (4) performing gradient heating treatment for storage and delivery; and (5) after delivery, performing dynamic storage and transportation on grapes by adopting flexible packages of bag-in-bag active packaging bags. According to the invention, the design is scientific and reasonable, and the structure is simple; the fresh fruit stress reaction is started through short-time stimulation of high-concentration gas; the technical problems of pressing crack of the thin-skin grapes in dynamic storage and transportation and thelike are solved through gradient temperature rise and flexible packaging in combination with a flexible packaging material; the dynamic transportation pressing crack rate of the thin-skin grapes withthe thickness smaller than 0.219 mm is lower than 3%; and by adopting the technology, the thin-skin grapes are preserved for 30-40 days, and the good fruit degree is 95% or above.

The invention described herein provides a modified material is a packaging material in which, at least one side, the product contact side, has been modified to sequester ions in order to prevent the ions from being available to promote degradative reactions in biological or chemical products such as food, beverages, pharmaceuticals, neutraceuticals, cosmetics, paints and chemicals. The invention described herein also includes methods of making the packaging materials and methods of using the packaging materials for preserving the integrity of biological and chemical compounds.

The invention discloses a 3D bacteriostatic absorbent aerogel for cold fresh meat palletizing and a preparation method of the 3D bacteriostatic absorbent aerogel. The method comprises the following steps: adding a cinnamaldehyde ethanol solution into a mixed solution of polyvinyl alcohol and citric acid, preparing a polyvinyl alcohol-based bacteriostatic water absorption pad through an electrostatic spinning technology, and then heating, homogenizing and freeze-drying the polyvinyl alcohol nanofiber pad to become a hydrophobic polyvinyl alcohol-based bacteriostatic water absorption pad. The nanofiber pad prepared according to the invention has high water absorption and antibacterial properties, and is superior to an existing cold fresh meat water absorption pad in functionality, and a newidea is provided for active packaging of foods. In addition, polyvinyl alcohol can be completely degraded, is an environment-friendly packaging material, and accords with the development trend of green ecology. The hydrophobic polyvinyl alcohol-based bacteriostatic food water absorption pad prepared by the invention can be used in a packaging box for fresh meat, the sensory characteristics of thecold fresh meat can be improved, and furthermore, an effect of prolonging the shelf life can be achieved.

The invention provides an edible natural apple essence sustained-release liposome and a preparation method thereof. The liposome is prepared from soybean lecithin as a wall material, cholesterol as awall material structure regulator, and natural apple essence as an embedded core material. According to the invention, the natural apple essence is embedded into vesicles formed by liposomes, so thatthe slow release of the natural apple essence in the using process is realized. Compared with the prior art, the edible natural apple essence sustained-release liposome and the method have the following beneficial effects: 1, the method has few operation steps, is simple and efficient, and is beneficial to the popularization of the technology and the large-scale production of industrialization; 2,the edible natural apple essence liposome prepared by the method has stable properties, and is convenient for long-term storage, transportation and application; and 3, the edible natural apple essence liposome prepared by the method can be used for the preparation of active packaging materials of fresh-cut fruits and vegetables, particularly for the flavor regulation and control of fresh-cut apple packaging, and can effectively make up the flavor loss of the fresh-cut fruits and vegetables and improve the product quality.

The invention discloses an antimicrobial and antioxidant oxidized nanocellulose composite film immobilizing a nano silver / grape seed extract and a preparation method thereof. The composite film adopts the grape seed extract as a reducing agent to prepare the nano silver and oxidized nanocellulose as a template to immobilize the nano silver, so as to prepare and obtain an oxidized nanocellulose composite antimicrobial agent immobilizing the nano silver; and then the oxidized nanocellulose which is taken as a film forming matrix, the grape seed extract which is taken as an antioxidant agent andglycerol which is taken as a plasticizer are mixed with the oxidized nanocellulose composite antimicrobial agent immobilizing the nano silver for preparing the composite film. The composite film andthe preparation method have the advantages that the accumulative releasing rate of the nano silver in the prepared composite film reaches 0.6-6 wt%, thereby being applicable to food packaging; the nano silver particles playing the antimicrobial function do not leak and overflow into foods, thereby greatly reducing the toxicity and the potential hazards of the nana silver particles when being applied to foods; and the composite film possesses an antioxidant function, thereby preventing lipid foods and the like from being oxidized and getting rancid and satisfying the requirements for modern food active packaging.