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Title: pH-sensitive nanoparticles for detecting and preventing food spoilage

Abstract

Nanoparticles and compositions thereof are provided for detecting and/or preventing food spoilage. Methods of making the nanoparticles and compositions, and methods of using the nanoparticles and compositions, e.g. in food packaging, are also provided. The nanoparticles can have a hydrophobic core containing a hydrophobic active agent, e.g. a hydrophobic dye and/or an antimicrobial agent, for detecting and/or preventing food spoilage. The nanoparticles can also have a copolymer of a hydrophobic polymer repeat unit, e.g. styrene or lactic acid, and a pH responsive dendrimer repeat unit. The pH responsive dendrimer repeat unit can have a pH responsive amine core having a plurality of branched acrylate arms extending therefrom. The nanoparticles can be chemically stable at neutral pH, and then release the hydrophobic active agent at a pH range indicative of food spoilage. By releasing the hydrophobic dye and/or antimicrobial agent, the nanoparticles can detect and/or inhibit food spoilage.

Inventors:
;
Issue Date:
Research Org.:
Univ. of Florida, Gainesville, FL (United States)
Sponsoring Org.:
USDOE
OSTI Identifier:
1925065
Patent Number(s):
11435333
Application Number:
15/863,463
Assignee:
University of Florida Research Foundation, Inc. (Gainesville, FL)
Patent Classifications (CPCs):
B - PERFORMING OPERATIONS B01 - PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL B01J - CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY
B - PERFORMING OPERATIONS B65 - CONVEYING B65D - CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS
DOE Contract Number:  
PI0000031
Resource Type:
Patent
Resource Relation:
Patent File Date: 01/05/2018
Country of Publication:
United States
Language:
English

Citation Formats

Tong, Zhaohui, and Jairam, Suguna. pH-sensitive nanoparticles for detecting and preventing food spoilage. United States: N. p., 2022. Web.
Tong, Zhaohui, & Jairam, Suguna. pH-sensitive nanoparticles for detecting and preventing food spoilage. United States.
Tong, Zhaohui, and Jairam, Suguna. Tue . "pH-sensitive nanoparticles for detecting and preventing food spoilage". United States. https://www.osti.gov/servlets/purl/1925065.
@article{osti_1925065,
title = {pH-sensitive nanoparticles for detecting and preventing food spoilage},
author = {Tong, Zhaohui and Jairam, Suguna},
abstractNote = {Nanoparticles and compositions thereof are provided for detecting and/or preventing food spoilage. Methods of making the nanoparticles and compositions, and methods of using the nanoparticles and compositions, e.g. in food packaging, are also provided. The nanoparticles can have a hydrophobic core containing a hydrophobic active agent, e.g. a hydrophobic dye and/or an antimicrobial agent, for detecting and/or preventing food spoilage. The nanoparticles can also have a copolymer of a hydrophobic polymer repeat unit, e.g. styrene or lactic acid, and a pH responsive dendrimer repeat unit. The pH responsive dendrimer repeat unit can have a pH responsive amine core having a plurality of branched acrylate arms extending therefrom. The nanoparticles can be chemically stable at neutral pH, and then release the hydrophobic active agent at a pH range indicative of food spoilage. By releasing the hydrophobic dye and/or antimicrobial agent, the nanoparticles can detect and/or inhibit food spoilage.},
doi = {},
journal = {},
number = ,
volume = ,
place = {United States},
year = {2022},
month = {9}
}

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