Development of novel, UV-activated, intelligent inks for food packaging

开发用于食品包装的新型紫外线激活智能油墨

• 批准号: EP/F063725/2
• 负责人: Andrew Mills
• 金额: $ 3.7万
• 依托单位: Queen's University Belfast
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 2011
• 资助国家: 英国
• 起止时间: 2011 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=EP%2FF063725%2F2
• 关键词: Development; novel; UV; activated; intelligent

Most food is packaged under a modified atmosphere in order to exclude oxygen, which is responsible for most packaged food spoilage. The problem with such modified atmosphere packaging, MAP, is that there is no inexpensive way to identify if the package seal is intact; as a consequence QC in MAP is << 100%. This project aims to develop a range of solvent-soluble, UV-B activated, oxygen sensitive inks for MAP, using ion-pairing techniques and large-bandgap semiconductor photosensitisers. The reducing gas, ethylene, is a growth hormone, emitted by most fresh produce, especially passion fruit, peaches and pears, as part of the ripening process; levels of ca. 1 ppm can initiate the ripening process in other fresh produce. The level of accumulated ethylene in a package provides a measure of the degree of ripening undergone by the packaged fresh produce. There are few, if any commercial indicators for ethylene and no intelligent inks. As a result, and using the same basic principles as that for the oxygen indicators, this project will also develop a range of solvent-soluble, UV-B activated, ethylene sensitive inks for the fresh produce packaging industry. These indicators may respond to other reducing gases present in the food package, such as aldehydes and ketones, which are also associated with the ripening process. However, particular attention will be given to the development of ethylene sensitive indicators. The project will provide an excellent training for the named PhD student, who will use a wide range of analytical techniques, work closely with a major ink manufacturer and promote the technology to the food packaging industry.

大多数食品都是在改良气氛下包装的，以排除氧气，这是大多数包装食品腐败的原因。这种气调包装MAP的问题在于，没有廉价的方法来识别包装密封是否完好;因此，MAP中的QC <<100%。本项目旨在利用离子配对技术和大带隙半导体光敏剂，开发一系列溶剂可溶的、UV-B激活的、用于MAP的氧敏感油墨。还原性气体乙烯是一种生长激素，由大多数新鲜农产品释放，特别是西番莲，桃子和梨，作为成熟过程的一部分; 1 ppm可以启动其他新鲜农产品的成熟过程。包装中积累的乙烯水平提供了包装的新鲜产品所经历的成熟程度的量度。乙烯的商业指示剂很少，也没有智能油墨。因此，该项目还将使用与氧气指示剂相同的基本原理，开发一系列溶剂可溶、UV-B活化的乙烯敏感油墨，用于新鲜农产品包装行业。这些指示剂可能会对食品包装中存在的其他还原性气体做出反应，例如醛和酮，这些气体也与成熟过程有关。然而，将特别注意乙烯敏感指示剂的开发。该项目将为指定的博士生提供出色的培训，他们将使用广泛的分析技术，与主要油墨制造商密切合作，并将该技术推广到食品包装行业。

项目成果

A novel 'fizziness' indicator.

一种新颖的“嘶嘶”指标。

• DOI: 10.1039/c0an00610f
• 发表时间: 2011
• 期刊: The Analyst
• 作者: Mills A

Action spectra of P25 TiO2 and a visible light absorbing, carbon-modified titania in the photocatalytic degradation of stearic acid

• DOI: 10.1016/j.apcatb.2013.12.008
• 发表时间: 2014-05-05
• 期刊: APPLIED CATALYSIS B-ENVIRONMENTAL
• 影响因子: 22.1
• 作者: Quesada-Cabrera, Raul;Mills, Andrew;O'Rourke, Christopher
• 通讯作者: O'Rourke, Christopher

Correlation between ?Abs, ?RGB (red) and stearic acid destruction rates using commercial self-cleaning glass as the photocatalyst

使用商用自清洁玻璃作为光催化剂时，Abs、RGB（红色）和硬脂酸破坏率之间的相关性

• DOI: 10.1016/j.cattod.2013.11.023
• 发表时间: 2014
• 期刊: Catalysis Today
• 影响因子: 5.3
• 作者: Mills A