EP1841663A1 - Neue bioaktive verpackungen und verschlüsse dafür - Google Patents

Neue bioaktive verpackungen und verschlüsse dafür

Info

Publication number
EP1841663A1
EP1841663A1 EP06709148A EP06709148A EP1841663A1 EP 1841663 A1 EP1841663 A1 EP 1841663A1 EP 06709148 A EP06709148 A EP 06709148A EP 06709148 A EP06709148 A EP 06709148A EP 1841663 A1 EP1841663 A1 EP 1841663A1
Authority
EP
European Patent Office
Prior art keywords
active
packaging
potassium
sodium
closure
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP06709148A
Other languages
English (en)
French (fr)
Inventor
Marc Bonneau
Margaret Calone Bonneau
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of EP1841663A1 publication Critical patent/EP1841663A1/de
Withdrawn legal-status Critical Current

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Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • 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; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D51/00—Closures not otherwise provided for
    • B65D51/24—Closures not otherwise provided for combined or co-operating with auxiliary devices for non-closing purposes
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • 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; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D51/00—Closures not otherwise provided for
    • B65D51/24—Closures not otherwise provided for combined or co-operating with auxiliary devices for non-closing purposes
    • B65D51/28—Closures not otherwise provided for combined or co-operating with auxiliary devices for non-closing purposes with auxiliary containers for additional articles or materials

Definitions

  • the present invention relates to the arrangement, manufacture and industrial applications of novel packaging materials represented by devices such as caps, lids, seals, capsules, lids, bungs and bioactive taps for closure of bottles, flasks, jars, cans, cans, barrels, vats and various containers used for the packaging and storage of food and dietetic products and cosmetics.
  • devices such as caps, lids, seals, capsules, lids, bungs and bioactive taps for closure of bottles, flasks, jars, cans, cans, barrels, vats and various containers used for the packaging and storage of food and dietetic products and cosmetics.
  • These new bioactive packs consist, in a unitary or associated manner, of metallic and / or cellulosic and / or synthetic materials, and they are characterized by the fact that at least one of their elements and / or their constituents incorporates and / or contains, and / or diffuses biochemical and / or biological substances which confer new functional properties to these packages.
  • Packaging is generally defined as an assembly of materials designed to receive, contain and protect merchandise to be stored, transported and marketed.
  • the packaging of food must, by its intrinsic properties, allow optimal conservation of food content throughout its life cycle, from manufacture to consumption. It must protect the food from external germs, offer selective barrier properties to gases, withstand changes in the temperature or humidity of the environment during storage, marketing and use by the consumer. consumer and comply with regulations.
  • Packaging materials may therefore change the composition of foodstuffs only if the modifications comply with the Community provisions for foodstuffs as defined in Directive 89/107 / EEC on food additives.
  • active packaging can be classified into three broad categories:
  • Indicator packs that react to the characteristics of the food and the storage conditions to inform the consumer.
  • the devices generally used are time / temperature indicators based on enzymatic or polymerization type reactions. They are produced by different companies: 3M Monitor (Great Britain), Trigon Industries (Great Britain), Lifelines Technology (United States), Pillsbury Co. (United States), Marupfroid (France). Color indicators of gas concentration or pH in the package are marketed by Mitsubishi Gas Chemical Co. and Toppan Printing Co. (Japan) and by Trigon Industries (UK).
  • novel caps, capsules, lids, lids, valves and bioactive seals according to the invention differ from existing active packagings by their specific formats, by their biochemical or biological contents and by their new functional activities.
  • These new packaging or packaging closures are formatted to fit different types of containers such as bottles, flasks, boxes, bricks, jars, terrines, cans, carboys, barrels, barrels, vats, tanks, and are characterized in that they comprise at least one element or constituent capable of producing and / or diffusing at least one non-hydrating substance consisting, in pure or combined form, of biochemical and / or biological compounds belonging to the additives and food supplements and / or the ingredients and processing aids used in the manufacture of foodstuffs and cosmetics, this substance being in particular a dye, and / or an antioxygen, and / or a preservative, and / or a flavoring, and / or a sweetener, and and / or an acidifier, and / or an emulsifier, and / or a thickener, and / or a stabilizer, and / or a flavor enhancer, and / or a gas and / or a bioactive ingredient.
  • the chemical and / or biological compounds may especially be:
  • microbiological elements bacteria, yeasts and fungi, .
  • it can be:
  • salts salts of sodium, potassium, calcium, magnesium, iron, zinc, sodium or potassium phosphates, sodium or potassium thiocyanates, sodium or potassium sulphites, sodium carbonates, potassium , magnesium, nitrites and nitrates of sodium or potassium .
  • vitamins (vitamins A and carotenoids, vitamins B1, B2, B5, B6, B8, B9, B12, vitamins C, D, E, K, PP, etc.),
  • lipids polyunsaturated fatty acids
  • oxidoreductases beta-galactosidase, glucose oxidase, xanthine oxidase, sulfite oxidase, peroxidase, catalase
  • anti- anti-microbial immunoglobulins antibacterial, antifungal, antiviral, antiparasitic antibodies
  • lactic acid bacteria Lactococcus
  • yeasts Sacharomyces
  • fungi Penicillium, Streptomyces ...
  • stoppers, capsules, lids, seals, faucets and bioactive lids, objects of the invention are characterized by the fact that they allow, when closing the container, to obtain unitarily and / or associated:
  • liquid packaged products milks, wines, champagnes, ciders, beers, fruit juices, water, lotions, etc.
  • semi-liquids egg products, vegetable soups, vegetable purées, compotes, jams, creams, sauces, ready meals, ointments, ointments, ...
  • solids fruits and vegetables, powders, granules .
  • the capsule, lid or lid model according to FIG. 1 is characterized by its additive function which consists in containing and diffusing food additives and / or ingredients and processing aids previously included to the packaged product.
  • the capsule, the lid and the lid are made of different materials, associated or not, such as metal compounds (aluminum, iron, tin ...), and / or as synthetic plastics (polyethylene, polypropylene. ..).
  • the capsule, lid and lid models according to FIG. 1 comprise a head (1) which is provided with an internal thread (3) allowing screwing on the neck of the container (8), and which is extended by a hollow cylindrical body (2) of variable dimensions.
  • the body (2) has an internal cavity (4) which comprises at least one of the two elements constituted respectively by the part (5) and / or by the O-ring (6), structured in one or more superimposed layers (6a , 6b, ).
  • the piece (5) of cellular and spongy structure, is advantageously constituted by the formatted assembly of various expanded materials, associated or not, such as plastics (polyethylene, polypropylene, polyvinyl, polysulfone, polyurethane, etc.), or polymerized natural materials (starch, cellulose, agarose, casein, chitosan, lactic acid ).
  • the workpiece (5) is formed of one or more superimposed layers and constitutes a reservoir whose dimensions and format vary with the size of the container to be closed and with the amount of additives and ingredients to be loaded.
  • the piece (5) composed of low density polyethylene and spongy, is formatted elastic disk and compressible.
  • the part (5) then receives a specific charge, in the form of powder or solution, of food additives and / or technological aids, pure or associated, represented by preservatives (lactic acid, acetic acid, peracetic, tartaric, sodium and potassium sulphites, sodium and potassium nitrites, sodium and potassium bicarbonate, 8-hydroxyquinoline, hydrogen peroxide and persalts, ethanol, sodium hypochlorite, nisin and bacteriocins, vegetable essential oils ..
  • the sealing O-ring (6) structured in one or more superimposed layers (6a, 6b, ...) has one or more pores (7) allowing
  • the first layer (6a), made of expanded polyethylene, is loaded with a given volume of additives in the liquid phase.
  • the layer (6b), contiguous to the layer (6a), consists of an aluminum film 0.5 mm thick, with a barrier effect and impermeable to water and gases (oxygen, nitrogen, carbon dioxide) , which serves as sealing seal after screwing.
  • the laying of the capsule on the neck of the container (8) produces a vertical circular pressure on the seal (6) and on the disk (5) which will then release, through the orifice (7), the major part of their respective contents in the product packaged in (8).
  • the residual additives in (5) and (6a) then continue their slow diffusion to the food packaged in (8) throughout the storage period.
  • the model according to Figure (1a), which has two reservoirs (5) and (6) distinct, allows the loading and the separate and sequential diffusion of compounds little or not compatible with each other.
  • the characteristic advantage of this model of capsule, cap and lid with additive function according to Figure (1) of the invention consists in the fact that the diffusion of the active compounds occurs sequentially, on the one hand at the time of the closing the container and then throughout the storage of the commodity. This characteristic induces a saving in manufacturing time as well as an extension of the diffusion period of the active compounds in the product thus conditioned.
  • the capsule according to Figure 1 is formatted to close a bottle of 1 liter milk, 4 cm wide neck of diameter.
  • the capsule has in its internal cavity (4) two separate tanks respectively represented by the disk (5) and the seal (6).
  • the manufacture of the active capsule, intended for the packaging of infant formula is carried out as follows: the disc (5), consisting of a web of polymerized and expanded celluloses, receives a load of vitamins and associated food ingredients in an original formulation that meets the dietary requirements for infant formula conditioning.
  • the seal (6a) is charged with two milliliters (2 ml) of a mixture of vitamins (vitamins A 1 D, E), emulsifiers (lecithins), and fatty acids, according to the formulation given below. for information :
  • Vitamin A 400 mg.
  • Vitamin D3 12.5 mg.
  • Vitamin E (E306): 6.6 g.
  • the disc (5) is charged with one milliliter (1 ml) of a mixture of water-soluble vitamins (Vitamins B, C, PP, ..). of proteins (lactoferrin, lactoperoxidase, lysozyme, antimicrobial antibodies ...), mineral salts and trace elements, according to the formulation below provided for information purposes:
  • Vitamin B2 1.5 g.
  • Bovine lacto-peroxidase 0.5 g. ozyme (E1105): 0.5g.
  • the disk (5b) and the seal (6a) thus loaded are inserted on the inner bottom of the head (1) of the capsule. This is then fixed by its thread (2) on the neck (8) of the container. The screwing of the capsule causes the migration and diffusion of the vitamins, salts, fatty acids and proteins contained in (5) and (6a) in the milk packaged in (8).
  • Currently available infant formula formulas include vitamin enriched formulations. Some of these vitamins (especially B vitamins) are heat-sensitive and are destroyed by heat sterilization procedures. applied to milk before packaging.
  • the use of an active capsule according to the invention leads to the addition of vitamins, including heat-sensitive vitamins, after sterilization and packaging, thereby protecting the molecular integrity and biological activity of these vitamins in formula milk.
  • a characteristic of the active capsule according to the invention thus consists in maintaining the nutritional properties of this diet milk during its period of storage, transport and distribution.
  • a second example of application according to Figure 1, provided below by way of indication but not limitation, is represented by an active capsule used for the packaging of fresh milk.
  • the constituents of fresh milk, especially fat and certain vitamins, are sensitive to atmospheric oxygen and are impaired by oxidation during storage.
  • the manufacture of an anti-oxygen capsule for the conditioning of fresh milk is carried out as follows: the disk (5) is charged with one milliliter (1 ml), with an ascorbic acid solution (E300) or with ascorbates (E301, or E302, or E304), at 30 g per liter and the seal (6) receives 1 g of tocopherols (E 306) in emulsion.
  • the disc (5) and the seal (6) thus loaded are inserted into the space (4) and glued to the inner bottom of the head (1).
  • the active capsule is then screwed onto the neck (8) of the container. Screwing causes the diffusion of ascorbic acid and tocopherols to the milk packaged in (8).
  • the properties of the active capsule according to the invention allow a prolonged preservation of the organoleptic characteristics of milk and its cheese derivatives and they constitute an important competitive advantage in their marketing.
  • a third example of application according to Figure 1, provided below by way of indication but not limitation, is represented by an active capsule for the packaging of edible oils.
  • the disc (5) receives in one milliliter (1 ml), a charge of one gram (1 g) of tocopherols (E306) emulsified in a solution of fatty acid esters (E471) at 5 g per liter.
  • the seal (6a) is charged with one milliliter (1ml), a 10% ascorbic acid liquid mixture (E300) and 10% propyl gallate (E310).
  • the specific functions of the capsule according to Figure 1 are characterized by the nutritive enrichment and the protection against oxidation of high-fat foods such as edible oils, margarines, fats and vegetable essential oils, milks fresh, industrial milks, diet milks, cheese products (fermented milk, butter, white curd cheese and yogurt.
  • high-fat foods such as edible oils, margarines, fats and vegetable essential oils, milks fresh, industrial milks, diet milks, cheese products (fermented milk, butter, white curd cheese and yogurt.
  • a fourth indicative and non-limiting example of application is represented by a capsule formatted according to Figure 1 and intended for the closure of bottle bottles, bricks and boxes receiving wine.
  • the metal or synthetic capsule has a head (1) 3 cm in diameter extended by a body (3) 6 cm long.
  • the space (4) receives the circular piece (5) consisting of viscose layers superimposed in a gasket according to FIG. 6. and loaded with sulphites (potassium meta-bisulphite (E228 for example) at doses ranging from 25 mg to 100 mg, in the form of powders or granules.
  • the piece (5) is then fixed by gluing on the inner bottom of the capsule.
  • the active capsule according to Figure 1 can be formatted and sized in various ways depending on the size of the container receiving the wine.
  • the formats and dimensions selected for the capsule according to Figure 1 may lead to constitute either a bung barrel and / or barrel, or a lid-valve tank or "cubitainer" with conservative functions.
  • the expanded polypropylene disc (5) is charged with 1 ml of a 200 mg / liter solution of potassium sorbate (E202) and the seal (6) receives a 1 ml solution of sodium benzoate (E211) at 150 mg / liter.
  • E202 potassium sorbate
  • E211 sodium benzoate
  • a sixth example of application according to Figure 1, provided for information but not limited to, is a synthetic seal formatted and loaded to close containers (bottles, flasks, boxes, ...) receiving fruit juice, or water flavored or specific dietary drinks.
  • the disc (5) woven polyethylene, receives a load of 1ml of a solution containing 100 mg / liter of ascorbic acid (E300) and 100 mg / liter of citric acid (E330).
  • the seal (6a) receives a charge of 0.5 ml of an aromatic solution comprising for 1 liter:
  • a screw cover of variable dimensions and synthetic nature is formatted according to Figure 1 to serve as active closure of pots, and / or verrines, and / or terrines receiving food processed or cooked.
  • the lid comprises a circular head (1), 8 cm in diameter and 2 cm in height, on which is fixed on the inner face, a circular piece (5) woven viscose, 7.8 cm in diameter and 0.5 cm thick which is loaded with 100 mg of a mixture of powders with equal volumes of lactate (E270) and potassium sorbates (E200).
  • the packaging of sauces, purees, candied fruits, jams and compotes in containers closed by this type of active lid causes the dissolution and diffusion of the active ingredients contained in (5) to the surface of the distributed food and leads to their protection and prolonged preservation until their consumption .
  • the models of capsules, lids, seals and lids according to FIG. 1 allow, depending on the specific nature and formulation of the compounds charged in the elements (5) and / or (6), to transfer to the distributed article.
  • various molecules such as salts, trace elements, vitamins, amino acids, fatty acids, peptides and proteins, sugars and sweeteners, preservatives, flavors and extracts of fruits, vegetables and various vegetables.
  • the characteristic additive functions of these bioactive closures according to the invention consist in the addition and diffusion of food additives and / or technological ingredients which generate nutritional enrichment and controlled storage of packaged products such as foodstuffs. , (milk and milk products, wines, alcohols, spirits, syrups, fruit juices, mineral waters, dietary drinks, infusions, herbal teas, jams %), and such as cosmetic preparations (toilet waters, lotions, ointments, creams, ointments ).
  • the models of caps and lids according to FIG. 2 are characterized by their protective function which consists in containing, releasing and diffusing antimicrobial substances. included to the conditioned food.
  • the stoppers and covers are made of different materials, associated or not, such as natural materials (cellulose, cork ...), or such as plastics (polyethylene, polypropylene ...), and / or glass.
  • the stopper according to FIG. 2 is manufactured to close bottles of still or sparkling wines. It comprises a main cylindrical body (1) consisting of agglomerated cork granules and / or compact cork.
  • the method of manufacturing the active plug according to the invention consists in treating either the cork granules before assembly or the cork body (1) with at least one antiseptic solution given so as to impregnate and load the cork. anti-microbial molecules.
  • the body (1) of the cap is immersed for 7 days at room temperature in a 10% ethanol solution; at the end of this period of maceration, the body (1) is dried in a sterile atmosphere, then it is immersed a second time for 5 days at room temperature in a concentrated solution of sulfur dioxide supplied in the form of sodium bisulfite ( E222) or 18% potassium bisulphite (E228) (180 g / l SO2).
  • E222 sodium bisulfite
  • E2278 18% potassium bisulphite
  • the cork is then drained and dried superficially for 5 minutes at 4O 0 C 1 then it is packaged in impermeable plastic bag and sealed until its final use.
  • Two characteristic properties of the cork stopper treated according to the invention lies in its chemical safety and in its microbial sterility acquired during the process.
  • the treated stopper is freed from certain original chemical contaminants such as trichloroanisols and micro-organisms present in the process. It also preserves its initial physical properties essential for the preservation of the
  • a third characteristic of the active plug obtained according to the invention applies during the corking of wine bottles: the active plug is compressed during its insertion into the neck and it then releases on its surface small amounts of sulfur dioxide which sanitize the inner and outer surfaces of the bottle neck. This characteristic makes it possible to control and control the risk of subsequent proliferation of microorganisms on the plug head.
  • a fourth typical application of the stopper according to the invention consists in the slow diffusion of the sulfur dioxide impregnated into the body (1) to the wine in which it will exert its protective activity during storage.
  • the active stopper according to the invention may, at the time of its manufacture, be subjected to one or more cycles of impregnation and treatment with antimicrobial agents, used alone or in combination. mixture, such as antiseptic solutions (sulphites, alcohols, hypochlorites ...), and / or gases (formaldehyde) and / or ionizing radiation.
  • the stopper according to FIG. 2 is formatted to stop bottles of alcoholic effervescent drinks such as sparkling wines, ciders and champagnes.
  • the plug formed of a main cylindrical body (1), cork or synthetic polymers, has at each of its ends a depression (2) can be covered, if necessary, by a cup (3) polyethylene.
  • the cavity (2) or the cup (3) receives a load of 100 mg of potassium metabisulphite (E228) and is then closed, by gluing, with a microporous polytetrafluoroethylene (4) permeable to the liner. water and gas.
  • the sulphites in (2) or (3) diffuse through the membrane (4) and are gradually released in the immediate environment of the cap, and in the container (5) and its contents .
  • the antimicrobial activity of the sulfur dioxide released by the active stopper makes it possible to control the residual microbial flora (yeasts, molds, fermentative bacteria, etc.) of the packaged drinks and to prolong their shelf life.
  • the type of stopper according to FIG. 2 is characterized by its format and by its formulation of active compounds charged in its constituents and / or (2) and / or (3) and by its capacity to diffuse towards the distributed product.
  • various additives and technological ingredients such as salts, trace elements, vitamins, amino acids, peptides and proteins, fatty acids, flavors and plant extracts, sugars and preservatives.
  • caps, lids and caps according to FIG. 3 are characterized by their antioxidant function which consists in containing and diffusing substances. antioxidants included.
  • Caps and lids made of different materials, associated or not, such as metal compounds (aluminum, iron, tin %), such as plastics (polyethylene, polypropylene, copolymers ...), and / or such natural materials (cellulose, cork %) comprise a main body (1), surmounted by a head (2) and having, in its lower end portion, a hollow cup (3) acting as a reservoir (4), and closed by a microporous operculum (5) with one or more layers permeable to water and gases.
  • the active plug according to FIG. 3 is manufactured with a view to closing bottles of custard wines, cooked wines and flavored wines that are sensitive to reactions. oxidation. It consists of a main cylindrical body (1) cork, surmounted by a round head (2) of copolymers and has in its lower part a cup (3) polyethylene delimiting a space (4) which receives when of activation a charge consisting of a mixture of 50 mg of potassium metabisulfite granules (E222), and 50 mg of sodium bicarbonate powder (E500), (or potassium (E501) or ammonium (E503) , or calcium (E001)).
  • the cup (4) is closed by a lid (5) made of polyvinylidene fluoride (P.V.D.F.), microporous and permeable to water and gases.
  • a lid (5) made of polyvinylidene fluoride (P.V.D.F.), microporous and permeable to water and gases.
  • Closing the bottle (6) with this active plug causes a migration of the water vapor from the drink packaged in (6) to the reservoir (4) through the lid (5).
  • Potassium metabisulfite and sodium bicarbonate in contact with water respectively produce sulfur dioxide and carbon dioxide which migrate through the seal (5) and then diffuse into the enclosed space of the bottle (6). ).
  • the cumulative antioxidant activities of the sulfur dioxide and carbon dioxide thus diffused lead to the prolonged protection of the organoleptic properties of the packaged drinks.
  • the active stopper according to FIG. 3 is manufactured with a view to closing bottles of fruit syrups and non-alcoholic flavored drinks.
  • the space (4) receives 50 mg of sodium metabisulphite granules (E222), and the operculum (5) PVDF is impregnated with 50 mg of L-ascorbic acid (E 300) in solution.
  • the cup (3) is then closed by the seal (5), permeable to water and gases.
  • the ascorbic acid loaded in (5) and sodium bisulfite content (4) are gradually released in the drink packaged in (6).
  • the cumulative antioxidant activities of sulfur dioxide and ascorbic acid released by the cap lead to the inhibition of the oxidation phenomena of packaged drinks and the maintenance of their initial properties during storage.
  • the active closure according to FIG. 3 is formatted in a flat plastic lid, with dimensions adapted either to trays (6) or meat packaging. butchery and charcuterie (fillets, cutlets, steaks, kebabs, sausages, ...) or boxes (6) of distribution of fresh vegetables (salads, gherkins, herbs, herbal teas, ).
  • the lid according to Figure 3 comprises a body (1) and a head (2) synthetic rectangular (20cm x 15cm), 2cm. height, and it receives, by gluing on the inner bottom, a multilayer cylindrical piece (3), 5 cm in diameter and 0.5 cm thick, defining a volume (4) limited in its lower part by a membrane (5).
  • the piece (3) comprises three superimposed strata:
  • the upper sheet (3) made of polyethylene with a cellular and spongy structure which receives, mixed or not, 3 ml of a solution of preservative organic acids (acetic acid (E260), lactic acid (E270), propionic acid (E280 )), and stabilizing salts such as orthophosphate sodium (E339), potassium (E340), or calcium (E341);
  • preservative organic acids acetic acid (E260), lactic acid (E270), propionic acid (E280 )
  • stabilizing salts such as orthophosphate sodium (E339), potassium (E340), or calcium (E341);
  • the lower sheet (5) consisting of a polyamide membrane, porous and permeable to water and gases.
  • the leaflet (3) and the space (4) may also contain and diffuse certain additives and additional ingredients such as gelling agents (E401, E415, E450a, E516), colorants (E120), preservatives (E202, E325).
  • gelling agents E401, E415, E450a, E516)
  • colorants E120
  • preservatives E202, E325).
  • the water vapor from the food distributed in (6) impregnate and pass through the layer (5) to the reservoir (4) and the leaflet (3) where they solubilize and then drive by capillary action. migration and dissemination of the active ingredients in (3) and (4) to the meat or vegetables contained in (6).
  • the stopper according to FIG. 3 is formatted in plastic bung for cans intended to store 20 liters of raw or concentrated fruit juices.
  • the bung, cylindrical, (10 cm in diameter 5 cm thick) comprises a head (2) extended by a body (1) which has on its lower part a recess (3) of 20 cc of volume acting tank (4). It is loaded with 10 ml of glucose in 10% solution and is closed by a PALL-Type Immunodyne ABC permeation and glucose carrier membrane (5) made of water and gas permeable Nylon. - oxidase (EC N 0 1.1.3.4.).
  • the enzyme molecules are fixed on the membrane (5) by immersing it for 1 hour in a tank containing 500 ml of a buffered solution at 2 g / liter for 1 square meter of membrane. .
  • the contact between the enzymatic solution and the membrane (5) for 120 minutes at room temperature allows the stabilized fixation of the proteins on the membrane and the creation of an enzyme layer on the membrane surface (80 ⁇ g protein per square centimeter ).
  • the distribution of liquid food in a container closed by the lid according to Figure 3 is followed by an emission of water vapor which come into contact with the membrane (5), where they cause an activation of enzymes that hydrolyze glucose present in (4) by producing gluconic acid and hydrogen peroxide.
  • This production is a function of the initial concentration of glucose and the temperature in the bung and diffusing into the distributed liquid, it induces an anti-microbial activity related to hydrogen peroxide and an acidifying antioxidant activity linked to gluconic acid.
  • the main characteristic of these lids according to the invention consists in their intrinsic capacity to generate, in a controlled quantitative manner, active metabolites such as organic acids and hydrogen peroxide at low and constant rates, which induce protection and conservation. extended drinks distributed.
  • the membrane (5) of the caps, lids and lids according to FIG. (3) can be activated, according to an adsorption and / or incarceration and / or covalent fixation method, by pure or associated enzyme molecules, such as proteases (trypsin, pepsin, papain, carboxypeptidases, etc.), and / or osidases (amylases, cellulases, mannosidases, galactosidases, fructosidases, glucosidases, etc.) and / or esterases (pectin esterase, polygalacturonase), and / or lipases (triglyceride esterases,) and / or oxidoreductases, (peroxidases, glucose oxidase, catalase, etc.).
  • proteases trypsin, pepsin, papain, carboxypeptidases, etc.
  • osidases as amyl
  • the plugs, lids and active lids according to FIG. 3 receive and / or produce and diffuse, in varying volumes, different compounds, pure or mixed, such as anti-oxidants, dyes and preservatives in solid, gaseous and / or liquid forms. These compounds produced or released by the active packaging lead to a prolonged protection of the characteristic properties of the packaged goods.
  • Caps and caps with technological function according to Figure 4 are packaging materials characterized by one or more technical activities which are carried out during one or more stages of the manufacturing process or during storage and which participate in the production process. obtaining the final characteristics of the commodity.
  • the production of caps and lids according to Figure 4 uses various materials, associated or not, such as plastics (polyethylene, polypropylene ..), and / or such as metal compounds (iron, aluminum, brass, Tin ...) -
  • the models of caps or lids according to Figure 4 have three complementary components:
  • the tubular body (1) comprises, in its lower part, a wall (2) multi-perforated and porous, coated on its inner surface with a membrane (3) synthetic (cellulose or nylon or polyethylene esters,) and microporous ( cut-off point ⁇ 0.2 ⁇ ), which is permeable to water, gases (oxygen, carbon dioxide, etc.) and molecules of low molecular weight (MW ⁇ 100,000 D.
  • a notched metal cap (6) which covers the head (5) by sealingly fixing it on the container (7).
  • the plug model according to FIG. 4 receives in its reservoir (4), an aliquot of 4mg of living yeasts of the genus Saccharomyces cerevisiae at the number of total of 20,000,000 CFU, freeze-dried and coated in 4 g of glucose.
  • the body (1) thus manufactured is closed by the head (5) and is kept cold at + 4 ° C 1 until its technical use.
  • the characteristics of this technical cap according to the invention are used for the foam that occurs during the process of making sparkling wines and champagnes.
  • the closed cap (1 + 5) is placed on a bottle filled with wine on which it is fixed by clipping of the capsule (6).
  • the water and the components of the wine come into contact with the openings (2) of the wall (1) then they pass through the pores of the membrane (3) by capillary action and come into contact with the yeasts imprisoned in (4). It follows an activation of yeast metabolism that engage, from the sugars present in the medium, an alcoholic fermentation, producing in particular ethyl alcohol and carbon dioxide (E290).
  • the micropores of the hydrophilic and permeable membrane (3) allow trans- bilateral membranes on the one hand water molecules, salts and sugars contained in the liquid food to the yeasts incarcerated in the reservoir and on the other hand fermentative metabolites from yeasts (carbon dioxide, ethyl alcohol) to the liquid food contained in the container (7).
  • the fermenting process continues until the sugars contained are exhausted and the resulting final drink is then enriched with ethyl alcohol and effervescent carbon dioxide.
  • the device of FIG. 4 makes it possible to obtain controlled fermentation and frothing of fruit juices and wines intended for the production of effervescent drinks: sparkling wines, ciders and champagnes.
  • the handling of disgorging and elimination of yeast populations trapped in the cap are greatly facilitated by the extraction of the technical cap according to Figure 4.
  • the final closure of the sparkling beverage is immediately achieved advantage thanks to the plugs according to FIG. 2 or 3.
  • the use of the bioactive plug thus allows a consequent reduction of the various bottle manipulations and it allows a substantial saving of time as well as a strong reduction of the manipulation costs induced during the operations of riddling and disgorging.
  • a second preferential but non-exclusive embodiment of industrial production and application of the model according to FIG. 4 consists in the manufacture of a plastic bung which is intended, according to its size and dimensions, for closing bottles, Barrels and barrels receiving new wine.
  • the tank (4) according to FIG. 4 receives ten milliliters of a composition formed of a mixture of yeasts of the genus Schizosaccharomyces. pombe at 10x7 cells / ml and lactic acid bacteria of the genera Leuconostoc oenos and Lactobacillus plantarum at 10x7 cells / ml suspended in grape juice diluted at 5% and at a pH of 4.5.
  • the contact of the stopper with the new conditioned wine activates the bacteria contained in the reservoir (4) and leads, thanks to the trans-membrane exchanges, to a malo-lactic fermentation of the conditioned wine.
  • This device according to the invention makes it possible to take advantage of the conditioning and storage of the new wine to activate the malolactic fermentation and to cause its controlled deacidification.
  • the device according to the invention can be formatted to larger dimensions and be activated, for example, by a load of 40 ml of a suspension of yeasts and lactic acid bacteria at 10 ⁇ 7 cells / ml in grape juice diluted to 5%. and at pH. 4.5.
  • This example of device is a bung malolactic fermentation for a barrel storing 900 liters of red wine in breeding.
  • the stopper model according to Figure 4 has the characteristics of a bioreactor fermentation which allows the treatment of liquids such as fruit juices Q 'us grape, pear, peach, apple, orange, lemon, pineapple, grapefruit, tomato, blackcurrant, gooseberry, etc ).
  • liquids such as fruit juices Q 'us grape, pear, peach, apple, orange, lemon, pineapple, grapefruit, tomato, blackcurrant, gooseberry, etc .
  • These closures of active packaging according to Figure 4, manufactured in variable formats and dimensions and with specific activities are new industrial tools used as bottle caps, as burrs barrels, barrels, cans and bottles, and as lids
  • the multi-function caps and covers according to FIG. 5 are characterized by the fact that they combine the devices described respectively in FIGS. 3 and 4 to form a new device which constitutes an original model of a cap and / or lid with two compartments. contiguous, separated by membranes with selective permeabilities.
  • the plugs and lids according to FIG. 5 consist of different materials associated or not, such as synthetic plastics (polyethylene, polypropylene, etc.), metal compounds (iron, brass, and lid according to FIG. complementary parts:
  • a first hollow tubular body (1) made of high density plastics or metal, terminated in its upper part by a circular support flange (2) on the neck of the container (11).
  • the body (1) is closed in its lower part by a microporous membrane (3) with a cutoff threshold of less than 0.2 micron and permeable to water, gases (oxygen, nitrogen, carbon dioxide, etc.) and molecules of molecular weight less than 100,000 daltons (salts, simple sugars, alcohols and intermediate metabolites, chemical radicals) but impervious to microbial cells such as bacteria, yeasts, and molds.
  • the body (1) and the membrane (3) delimit a cavity (4) which acts as a reservoir.
  • the internal cavity (10) of the body (7) is limited in its lower part by a microporous synthetic membrane (9) at the cutoff threshold of less than 0.2 ⁇ , and permeable to water, gases (oxygen, nitrogen , carbon dioxide, ...) and molecular weight molecules of less than 10,000 daltons (salts, simple sugars, alcohol and intermediate metabolites, oxygen radicals).
  • the final assembly of the closed bodies (1) and (7) comprises a new plug having two internal compartments (4) and (10), the respective contents of which are separated from the food distributed by two membranes (3) and (9).
  • a high-density polyethylene bung is formatted to the dimensions of a cylinder 5 cm in diameter and 10 cm high, intended for bottles 20 liters receiving drinking water.
  • the active plug according to the invention is characterized by an antiseptic function which is exercised throughout the steps of packaging and storage thereby participating in the health protection and prolonged food safety of the product contained.
  • the manufacture of the bung according to Figure (5) comprises the following steps:
  • the reservoir (4) receives 5 ml of a solution of 5% sodium thiocyanate
  • the reservoir (10) receives 10 ml of a sterile 5% glucose solution
  • the membrane (9) is activated by fixing glucose oxidase (EC N 0 1.1.3.4.);
  • the membrane (3) is activated by binding lacto-peroxidase (E. C. No. 1.11.1.7.).
  • the enzyme solutions used for the covalent bindings are prepared in 50mM citrate-phosphate buffer. at pH 7.5 as follows:
  • the membrane is then rinsed with 3 times with 100 ml of pH 7.5 phosphate buffer and saturated by immersion in 100 ml of a 2% bovine casein solution in phosphate buffer pH 7.5 for 15 minutes at room temperature.
  • the membranes (3) and (9) are drained and then dried at -20 ° C. under vacuum and stored at + 40 ° C. in a dehydrated atmosphere until their final insertion by mechanical fixing and gluing on the respective lower ends of the bodies (1) and (7) of the bung according to Figure (5).
  • the bung obtained by the final assembly of the bodies (1) and (7) is stored in a cold room at 4 ° C until it is fixed on the bottle.
  • the free radicals produced as well as the oxidized substrates diffuse through the permeable membrane (3) to the drinking water of the container (11), in which they strongly interact with the microbes that may be present.
  • the lactoperoxidase system (LP.) Has strong biocidal and biostatic activities with respect to different microorganisms such as bacteria (Listerias, staphylococci, salmonella, pseudomonas, mycoplasma %), protozoa (Cryptosporidia), viruses ( bacteriophages).
  • the antimicrobial activity of the oxygenated radicals released by the stopper allows the control and / or the reduction of the microbial contaminants present in the food and leads to a prolonged sanitary quality of the conditioned water.
  • the natural anti-microbial system LP integrated in a packaging device for fragile products constitutes a new industrial application, object of the invention.
  • the characteristic properties of the packaging device according to Figure (5) allows a practical and repetitive use to treat, sanitize and stabilize, for a long time, liquid foods such as milk and milk products, mineral water, drinking water. flavored and dietary drinks of various diets for energy and / or therapeutic purposes.
  • Packaging and closures of active packaging according to Figures 1, 2, 3, 4 and 5 have characterized in that at least one of their elements and / or their constituents is structured and formatted to receive and / or produce and / or disseminate food additives and technological ingredients.
  • These novel models of capsules, stoppers, lids and bioactive lids according to the invention differ from existing active packaging by their specific formats and specific biological formulations, and by their functional activities. They present the advantages of technical utility, simplicity of use and speed of implementation thanks to their adequacy with the current distribution machines.
  • the use of bioactive packaging according to the invention leads to a productivity gain for the industrialist, a commercial gain for the distributor, and a gain in quality for the consumer.

Landscapes

  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Closures For Containers (AREA)
  • Packages (AREA)
EP06709148A 2005-01-26 2006-01-23 Neue bioaktive verpackungen und verschlüsse dafür Withdrawn EP1841663A1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR0500803A FR2881115B1 (fr) 2005-01-26 2005-01-26 Nouveaux bouchons et couvercles bioactifs: procedes de fabrication, proprietes caracteristiques et applications industrielles
PCT/FR2006/000146 WO2006079708A1 (fr) 2005-01-26 2006-01-23 Emballages et fermeture d' emballages actifs

Publications (1)

Publication Number Publication Date
EP1841663A1 true EP1841663A1 (de) 2007-10-10

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EP06709148A Withdrawn EP1841663A1 (de) 2005-01-26 2006-01-23 Neue bioaktive verpackungen und verschlüsse dafür

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US (1) US20080169217A1 (de)
EP (1) EP1841663A1 (de)
AU (1) AU2006208823B2 (de)
CA (1) CA2595963A1 (de)
FR (1) FR2881115B1 (de)
WO (1) WO2006079708A1 (de)

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Also Published As

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US20080169217A1 (en) 2008-07-17
AU2006208823B2 (en) 2012-01-19
AU2006208823A1 (en) 2006-08-03
WO2006079708A1 (fr) 2006-08-03
FR2881115B1 (fr) 2008-10-31
FR2881115A1 (fr) 2006-07-28
CA2595963A1 (fr) 2006-08-03

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