A method of forming a material structure from structural units contained within a liquid solution in a spray head is described. The liquid solution includes a solvent and a solute, the solute comprising a plurality of the structural units, the structural units including monomer units, oligomer units, or combinations thereof. The method comprises forming droplets of the liquid solution including the structural units, and spraying the droplets on a substrate, thereby substantially increasing the reactivity of the structural units within the droplets relative to the structural units within the liquid solution in the spray head. The increase in reactivity can result from the droplets containing an excess of a particular ion, the ion excess resulting from a voltage applied to conductive walls of the device which dispenses the droplets. The material structure is then formed on the substrate from the more highly reactive structural units within the droplets.

A method for packaging bone-in meat products using a self-adhesive bone cover wrap includes impregnating a non-woven polypropylene layer with a wax formulation. Microcrystalline wax, propylene glycol, and paraffin wax are combined to create the wax formulation. The self-adhesive bone cover wrap is particularly suitable for covering bone-in meat products including covering outwardly extending bones with the non-woven polypropylene layer precluding puncture of the bone cover wrap by the bones and self-adhering to itself to seal the meat product within.

A method for packaging bone-in meat products using a self-adhesive bone cover wrap includes impregnating a non-woven polypropylene layer with a wax formulation. Microcrystalline wax, propylene glycol, and paraffin wax are combined to create the wax formulation. The self-adhesive bone cover wrap is particularly suitable for covering bone-in meat products including covering outwardly extending bones with the non-woven polypropylene layer precluding puncture of the bone cover wrap by the bones and self-adhering to itself to seal the meat product within.

A method of forming a material structure from structural units contained within a liquid solution in a spray head is described. The liquid solution includes a solvent and a solute, the solute comprising a plurality of the structural units, the structural units including monomer units, oligomer units, or combinations thereof. The method comprises forming droplets of the liquid solution including the structural units, and spraying the droplets on a substrate, thereby substantially increasing the reactivity of the structural units within the droplets relative to the structural units within the liquid solution in the spray head. The increase in reactivity can result from the droplets containing an excess of a particular ion, the ion excess resulting from a voltage applied to conductive walls of the device which dispenses the droplets. The material structure is then formed on the substrate from the more highly reactive structural units within the droplets.

A method of forming a material structure from structural units contained within a liquid solution in a spray head is described. The liquid solution includes a solvent and a solute, the solute comprising a plurality of the structural units, the structural units including monomer units, oligomer units, or combinations thereof. The method comprises forming droplets of the liquid solution including the structural units, and spraying the droplets on a substrate, thereby substantially increasing the reactivity of the structural units within the droplets relative to the structural units within the liquid solution in the spray head. The increase in reactivity can result from the droplets containing an excess of a particular ion, the ion excess resulting from a voltage applied to conductive walls of the device which dispenses the droplets. The material structure is then formed on the substrate from the more highly reactive structural units within the droplets.

Starch-based edible coating compositions for preserving food products are disclosed. The starch-based coatings comprise both a polymerized starch, comprising intertwined amylopectin chains and/or amylose chains, and native (unmodified) and/or modified starch granules dispersed in a liquid carrier. When the starch granules are heated to a temperature to induce swelling, the swollen starch granules become embedded in the intertwined amylopectin and/or amylose chains, improving physical properties of the coating needed to extend shelf-life of food products. Also disclosed are coatings made from the coating compositions, methods of making the coatings, and methods of applying the coatings to food products.

Edible Bio-Active Films Based On Chitosan Or A Mixture Of Quinoa Protein-Chitosan; Sheets Having Chitosan-Tripolyphoshate-Thymol Nanoparticles; Production Method; Bio-Packaging Comprising Same; And Use Thereof In Fresh Fruit With A Low PH.

Compositions comprising chelating agents, metal ion salts, gelling agents or a buffer, antimicrobials, antibiofilm agents and a pH adjuster or a buffer for the prevention and treatment of wound infections and food-borne diseases involving bacterial biofilms are disclosed. The anti-infective properties of a composition include reduction or killing of anaerobic/aerobic/facultative gram-negative and gram-positive wound infection associated bacteria occurring in polymicrobial biofilms. The composition may be in the form of lotion, cream, ointment, dressing, bandage, rinse, soak, gel, spray, or other suitable forms, including certain devices. Additionally, the invention offers an efficient method of delivering the formulated composition containing one or two chelating agents or chelating agents alone or in combination with a metal ion salt using either a nanoparticle or other efficient delivery systems.

Compositions comprising chelating agents, metal ion salts, gelling agents or a buffer, antimicrobials, antibiofilm agents and a pH adjuster or a buffer for the prevention and treatment of wound infections and food-borne diseases involving bacterial biofilms are disclosed. The anti-infective properties of a composition include reduction or killing of anaerobic/aerobic/facultative gram-negative and gram-positive wound infection associated bacteria occurring in polymicrobial biofilms. The composition may be in the form of lotion, cream, ointment, dressing, bandage, rinse, soak, gel, spray, or other suitable forms, including certain devices. Additionally, the invention offers an efficient method of delivering the formulated composition containing one or two chelating agents or chelating agents alone or in combination with a metal ion salt using either a nanoparticle or other efficient delivery systems.

A device for maturing fresh meat, including meat on the bone, such as beef, is illustrated and described which comprises a treatment container with mechanisms for receiving pieces of fresh meat. The device comprises at least one water supply line by which the treatment container can be filled with treatment water in a way that the mechanisms for receiving pieces of meat, and thus the pieces of meat arranged or placed on the receiving mechanisms, are immersed in the treatment water. A method for maturing fresh meat, including meat on the bone such as beef, is also illustrated and described. According to the invention, provision is made that pieces of meat are matured in treatment water, by being completely immersed in treatment water.