Integrating thermochromic pigments (TPs) into food packaging offers significant benefits for monitoring temperature variations, improving food safety, and reducing waste. However, the recyclability of such materials remains underexplored, particularly regarding the retention of their optical and mechanical properties after repeated recycling. Addressing this gap, this research aims to evaluate how mechanical recycling affects key properties of polypropylene (PP) blends containing varying TP concentrations. Three formulations, PP100/TP0 (0% TP), PP98/TP2 (2% TP), and PP92/TP8 (8% TP), were subjected to five recycling cycles, with changes in thermal stability, color transition behavior, mechanical integrity, and surface morphology analyzed. The results indicate that PP100/TP0 maintained its mechanical integrity with minimal degradation (6% absolute crystallinity loss; color difference ΔE*_ab = 1.45) across recycling cycles. However, blends containing TPs exhibited progressive deterioration. P98/TP2 displayed moderate reductions in mechanical strength (−10.8%) and thermochromic efficiency (color change ΔE*_ab = 6.52), while PP92/TP8 showed significant degradation, including increased activation temperatures (+3.8 °C) and color vibrancy loss (42.9% loss in saturation). These effects were attributed to polymer breakdown, pigment aggregation, and altered crystallinity. Despite the limitations of recyclability, this study provides critical insights into the feasibility of TPs in sustainable, intelligent food packaging. Further research is required to enhance TP stability during reprocessing, ensuring long-term functionality in circular packaging systems.

The use of thermochromic pigments in food packaging offers several advantages, including improved food safety, waste reduction, and temperature change monitoring. However, little is known about how chemically resilient these materials are, especially regarding optical stability, thermochromic activation, and mechanical integrity following exposure to acidic, alkaline, oil-based, and neutral food-contact environments. This study evaluates the chemical resistance, thermal cycling effects, and mechanical durability of thermochromic pigment–polymer blends. Thermochromic polymer samples were subjected to multiple chemical environments, repeated thermal cycling, and mechanical analysis to assess degradation behavior. The findings show that virgin food-grade polymer with no thermochromic pigment sustains its performance stability throughout chemical exposure with little degradation. However, thermochromic polymer blends experienced reduced thermochromic functionality. This study offers insight into how well thermochromic pigment can be incorporated into intelligent food packaging despite the limitations associated with chemical exposure.

Following the formulation development from a previous study utilising N-vinylcaprolactam (NVCL) and N-isopropylacrylamide (NIPAm) as monomers, poly(ethylene glycol) dimethacrylate (PEGDMA) as a chemical crosslinker, and Irgacure 2959 as photoinitiator, nanoclay (NC) is now incorporated into the selected formulation for enhanced mechanical performance and swelling ability. In this research, two types of NC, hydrophilic bentonite nanoclay (NCB) and surface-modified nanoclay (NCSM) of several percentages, were included in the formulation. The prepared mixtures were photopolymerised, and the fabricated gels were characterised through Fourier transform infrared spectroscopy (FTIR), cloud-point measurements, ultraviolet (UV) spectroscopy, pulsatile swelling, rheological analysis, and scanning electron microscopy (SEM). Furthermore, the effect of swelling temperature, NC types, and NC concentration on the hydrogels’ swelling ratio was studied through a full-factorial design of experiment (DOE). The successful photopolymerised NC-incorporated NVCL-NIPAm hydrogels retained the same lower critical solution temperature (LCST) as previously. Rheological analysis and SEM described the improved mechanical strength and polymer orientation of gels with any NCB percentage and low NCSM percentage. Finally, the temperature displayed the most significant effect on the hydrogels’ swelling ability, followed by the NC types and NC concentration. Introducing NC to hydrogels could potentially make them suitable for applications that require good mechanical performance.

Poly (N-vinylcaprolactam) (PNVCL) and poly (N-isopropylacrylamide) (PNIPAm) are two popular negatively temperature-responsive hydrogels, due to their biocompatibility, softness, hydrophilicity, superabsorbency, viscoelasticity, and near-physiological lower critical solution temperature (LCST). These characteristics make them ideal for biomedical applications. When combined with other materials, hydrogel expansion induces the morphing of the assembly due to internal stress differences. Our recent developments in NVCL hydrogel, enhanced by nanoclay incorporation, have driven us to the creation of a bilayer structure to study its shapeshifting response across various temperatures. This study focused on the bending behaviour of bilayer samples composed of an active hydrogel layer and a passive non-swellable layer. Using photopolymerisation, circular discs and rectangular bilayer samples of varying sizes were fabricated. Homogeneous circular samples demonstrated that hydrogel density increased proportionally with temperature, with the swelling ratio exhibiting two distinct rates of change below and above its LCST. In bilayer samples, the volume of the passive layer influenced bending, and its optimal volume was identified. The investigation revealed that geometry affected the overall bending effect due to changes in the passive layer stiffness. Lastly, a temperature-responsive gripper capable of picking up objects several times its own weight was demonstrated, highlighting the potential of NVCL hydrogels as bioactuators for minimally invasive surgery.

Integrating thermochromic pigments (TP) into food packaging offers significant benefits for monitoring temperature variations, improving food safety, and reducing waste. However, the recyclability of such materials remains underexplored, particularly regarding the retention of their optical and mechanical properties after repeated recycling. Addressing this gap, this research aims to evaluate how mechanical recycling affects key properties of polypropylene (PP) blends containing varying TP concentrations. Three formulations—PP100/TP0 (0% TP), PP98/TP2 (2% TP), and PP92/TP8 (8% TP) were subjected to five recycling cycles, with changes in thermal stability, color transition behavior, mechanical integrity, and surface morphology analyzed. Results indicate that PP100/TP0 maintains its mechanical integrity with minimal degradation across recycling cycles. However, blends containing TP exhibited progressive deterioration, with PP98/TP2 displaying moderate reductions in mechanical strength and thermochromic efficiency, while PP92/TP8 showed significant degradation, including increased activation temperatures and color vibrancy loss. These effects were attributed to polymer breakdown, pigment aggregation, and altered crystallinity. Despite the limitations of recyclability, this study provides critical insights into the feasibility of TP in sustainable intelligent food packaging. Further research is required to enhance TP stability during reprocessing, ensuring long-term functionality in circular packaging systems.

Food contact polymers require thermochromic pigments to provide temperature-sensitive visual cues for consumer safety and product integrity. However, their susceptibility to ultraviolet (UV) degradation limits long-term application. This study investigates the UV resistance of food-grade thermochromic polypropylene blends under simulated indoor and outdoor UV exposure for 500 and 1000 h. Visual properties, colorimetric (CIE L*a*b*) measurements, mechanical testing (tensile and impact), and mass variation analysis were performed to assess photostability and material integrity. Exposure to UV led to progressive discoloration (ΔE*_ab up to 34.07) and significant mechanical deterioration. Tensile strain at break decreased by 48.67%, and notched impact strength dropped by 44.15% after 1000 h of UV exposure. No measurable mass loss occurred, indicating degradation was confined to surface-level oxidation rather than bulk material erosion or leaching. These findings highlight the need for optimal pigment loading and UV stabilization to extend the shelf life of thermochromic food packaging materials in light-exposed storage and retail environments. The study offers a framework for improving the long-term reliability of smart packaging in the food industry. This work uniquely integrates optical, mechanical, and mass loss analyses to evaluate thermochromic packaging degradation under extended UVA exposure.