EP1841663A1 - Novel bioactive packages and the closures thereof - Google Patents

Novel bioactive packages and the closures thereof

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Withdrawn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
German (de)
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/en
Withdrawn legal-status Critical Current

Links

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)

Abstract

The invention relates to an active package and/or an active package closure having different formats, made of metal and/or synthetic and/or natural associated or not materials. According to said invention, at least one element and/or component of said packages contains and distributes one or several dietary additives and complements and/or ingredients and technological auxiliaries used for producing foods an cosmetics. The inventive bioactive packages and closures are provided with novel specific functions such as additive and/or technical and/or antimicrobial functions with respect to a packed product. Said bioactive packages and closures confer to packed products sanitary, organoleptic and nutritional characteristics and are used for controllingly preserving the products during packaging, storage, transportation and distribution thereof.

Description

NOUVEAUX EMBALLAGES ET FERMETURES D'EMBALLAGES BIOACTIFS NEW PACKAGINGS AND CLOSURES OF BIOACTIVE PACKAGING
La présente invention concerne l'agencement, la fabrication et les applications industrielles de nouveaux matériels d'emballages représentés par des dispositifs tels que des bouchons, des opercules, des joints, des capsules, des couvercles, des bondes et des robinets bioactifs destinés à la fermeture de bouteilles, de flacons, de pots, de boites, de bidons, de barriques, de cuves et de divers récipients utilisés pour le conditionnement et le stockage de produits alimentaires et diététiques et de produits cosmétiques.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.
Ces nouveaux emballages qualifiés de bioactifs sont constitués, de manière unitaire ou associée, de matériaux métalliques et/ou cellulosiques et/ou synthétiques, et ils sont caractérisés par le fait que l'un au moins de leurs éléments et/ou de leurs constituants incorpore, et/ou contient, et/ou diffuse des substances biochimiques et /ou biologiques qui confèrent des propriétés fonctionnelles nouvelles à ces emballages. L'emballage se définit généralement comme un assemblage de matériaux conçus pour recevoir, contenir et protéger une marchandise destinée à être stockée, transportée et commercialisée. En particulier, l'emballage des aliments doit, de par ses propriétés intrinsèques, permettre une conservation optimale du contenu alimentaire tout au long de son cycle de vie, depuis sa fabrication jusqu'à sa consommation. Il doit protéger l'aliment des germes extérieurs, offrir des propriétés de barrière sélective aux gaz, supporter les changements liés à la température ou à l'hygrométrie de l'environnement au cours du stockage, de la commercialisation et de l'utilisation par le consommateur et être conforme aux réglementations.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. In particular, 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.
Les emballages actuellement utilisés assurent des fonctions passives de recueil, de conditionnement, de contention physique et de protection mécanique des aliments contre les facteurs environnementaux rencontrés au cours des étapes de fabrication, de stockage, de transport et de vente. La réglementation européenne traitant des emballages au contact des aliments vise à préserver la santé du consommateur. La directive européenne 89/109/EC stipule que les matériaux et objets destinés à entrer en contact avec les aliments doivent satisfaire au principe d'inertie. Les matériaux et objets destinés à entrer en contact avec les denrées, produits et boissons pour l'alimentation ne doivent pas, dans les conditions normales ou prévisibles d'emploi, céder à ces denrées des constituants dans une quantité susceptible de présenter un danger pour la santé ou d'entraîner une modification inacceptable de la composition des denrées. Cette directive n'autorisait donc pas l'utilisation d'emballages actifs qui répondent à la définition suivante selon Wagner (1989) : «Un emballage actif offre plus qu'une simple protection. Il interagit avec le produit et dans certains cas répond à des changements du milieu environnant ou du produit lui-même.»Currently used packaging provides passive functions of collection, packaging, physical restraint and mechanical protection of food against environmental factors encountered during the manufacturing, storage, transportation and sale stages. European regulations dealing with packaging in contact with food are aimed at preserving the health of the consumer. European Directive 89/109 / EC stipulates that materials and articles intended to come into contact with food must comply with the principle of inertia. Materials and articles intended to come into contact with foodstuffs, products and beverages for foodstuffs shall not, under normal or foreseeable conditions of use, yield to such foodstuffs constituents in a quantity likely to endanger the or cause an unacceptable change in the composition of the food. This directive did not allow the use of active packaging that meets the following definition according to Wagner (1989): "Active packaging offers more than just protection. It interacts with the product and in some cases responds to changes in the surrounding environment or the product itself. "
Un nouveau règlement européen a modifié la directive 89/109/EC et prend désormais en compte le concept d'emballages «actifs» qui autorise le principe de «transfert ou d'absorption délibérée de composés vers ou provenant de l'aliment dans le but de maintenir où d'améliorer les conditions de conservation du produit».A new European regulation has amended Directive 89/109 / EC and now takes into account the concept of "active" packaging which allows the principle of "deliberate transfer or absorption of compounds to or from food in order to maintain where to improve the conditions of preservation of the product.
Les matériaux d'emballage peuvent donc modifier la composition des denrées alimentaires seulement si les modifications sont conformes aux dispositions communautaires applicables aux denrées alimentaires, telles que définies dans la directive 89/107/CEE relatives aux additifs alimentaires.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.
Des substances telles que les additifs alimentaires incorporées délibérément dans certains matériaux actifs destinés à entrer en contact avec des denrées alimentaires en vue d'être libérées dans ces denrées alimentaires emballées peuvent être autorisées. Selon Gontard, les emballages actifs peuvent être classés en trois grandes catégories :Substances such as food additives deliberately incorporated into certain active materials intended to come into contact with food for release into these packaged foodstuffs may be permitted. According to Gontard, active packaging can be classified into three broad categories:
1) Les emballages interactifs qui agissent de façon contrôlée sur l'aliment pour en améliorer et en préserver la qualité tout au long de la chaîne de distribution. L'activité de ces emballages vise à maîtriser les risques de détérioration des aliments liés aux différents mécanismes d'oxydation des lipides, de brunissement tissulaire, de dégradation des vitamines ou de contaminations microbiennes. De nombreux produits sont proposés sur le marché sous forme de sachets absorbeurs d'oxygène ou de sachets absorbeurs de dioxyde de carbone, fabriqués par Mitsubishi Gas Chemical (Japon), par Multiform Dessicant (Etats Unis), par Bioka (Finlande) et par Standa (France).1) Interactive packaging that acts in a controlled manner on the food to improve and maintain its quality throughout the distribution chain. The activity of these packaging aims to control the risks of deterioration of food related to various mechanisms of lipid oxidation, tissue browning, vitamin degradation or microbial contamination. Many products are available on the market in the form of oxygen-absorbing bags or carbon dioxide-absorbing bags manufactured by Mitsubishi Gas Chemical (Japan), Multiform Dessicant (USA), Bioka (Finland) and Standa (France).
2) Les emballages indicateurs qui réagissent aux caractéristiques de l'aliment et aux conditions de conservation pour en informer le consommateur. Les dispositifs généralement utilisés sont les indicateurs Temps/Température basés sur des réactions de type enzymatique ou de polymérisation. Ils sont produits par différentes sociétés : 3M Monitor (Grande Bretagne), Trigon Industries (Grande Bretagne), Lifelines Technology (Etats Unis), Pillsbury Co. (Etats Unis), Marupfroid (France). Des indicateurs colorés de concentration de gaz ou de pH dans l'emballage sont commercialisés par Mitsubishi Gas Chemical Co. et Toppan Printing Co. (Japon) et par Trigon Industries (Grande Bretagne).2) 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).
3) les emballages préparateurs qui permettent de modifier les caractéristiques de l'aliment pour en faciliter sa consommation. Ce sont essentiellement des emballages autochauffants ou auto-refroid issants proposés par Print pak Inc. (Etats- Unis), par Baritalia (Italie) et par Bréger (France).(3) preparatory packagings which make it possible to modify the characteristics of the food to facilitate its consumption. These are essentially self-heating or self-cooling packaging offered by Print pak Inc. (USA), Baritalia (Italy) and Bréger (France).
Par ailleurs certains dispositifs d'emballages utilisés de manière transitoire au cours d'étapes de fabrication des aliments sont plutôt qualifiés d'emballages technologiques. Les nouveaux bouchons, capsules, couvercles, opercules, robinets et joints bioactifs selon l'invention diffèrent des emballages actifs déjà existants par leurs formats spécifiques, par leurs contenus biochimiques ou biologiques et par leurs activités fonctionnelles nouvelles. Ces nouveaux emballages ou fermetures d'emballage sont formatées pour s'adapter à différents types de récipients tels que bouteilles, flacons, boites, briques, bocaux, terrines, bidons, bonbonnes, barriques, tonneaux, cuves, citernes, et sont caractérisés par le fait qu'ils comportent au moins un élément ou un constituant apte à produire et/ou à diffuser au moins une substance non hydratante constituée, sous forme pure ou associée, de composés biochimiques et/ou biologiques, appartenant aux additifs et compléments alimentaires et/ou aux ingrédients et auxiliaires technologiques utilisés dans la fabrication des denrées alimentaires et cosmétiques, cette substance étant notamment un colorant, et/ou un antioxygène, et/ou un conservateur, et/ou un arôme, et/ou un édulcorant, et/ou un acidifiant, et/ou un émulsifiant, et/ou un épaississant, et/ou un stabilisant, et/ou un exhausteur de goût, et/ou un gaz et/ou un ingrédient bioactif.In addition, some packaging devices used transiently during food manufacturing stages are rather qualified as technological packaging. The 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.
Les composés chimiques et/ou biologiques peuvent notamment être :The chemical and / or biological compounds may especially be:
- des éléments chimiques (radicaux libres oxygénés, sels minéraux,...)- chemical elements (oxygenated free radicals, mineral salts, etc.)
- des molécules azotées, chlorées, iodées, bromées, soufrées, phosphatées...,nitrogenous, chlorinated, iodinated, brominated, sulfurous and phosphatic molecules,
- des éléments biochimiques (glucides, lipides, protéines, métabolites,...)- biochemical elements (carbohydrates, lipids, proteins, metabolites, ...)
- des éléments biologiques (arômes, vitamines, enzymes, immunoglobulines, ...)- biological elements (aromas, vitamins, enzymes, immunoglobulins, ...)
- des éléments microbiologiques (bactéries, levures et fungi,...). En particulier, il peut s'agir :- microbiological elements (bacteria, yeasts and fungi, ...). In particular, it can be:
- de gaz (dioxyde de carbone, dioxyde de soufre, azote...),- gas (carbon dioxide, sulfur dioxide, nitrogen, etc.),
- de sels (sels de sodium, de potassium, de calcium, de magnésium, de fer, de zinc, phosphates de sodium ou de potassium, thiocyanates de sodium ou de potassium, sulfites de sodium ou de potassium, carbonates de sodium, de potassium, de magnésium, nitrites et nitrates de sodium ou de potassium...),- 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 ...),
- de vitamines (vitamines A et caroténoïdes, vitamines B1 , B2, B5, B6, B8, B9, B12, vitamines C, D, E, K, PP...),vitamins (vitamins A and carotenoids, vitamins B1, B2, B5, B6, B8, B9, B12, vitamins C, D, E, K, PP, etc.),
- de glucides : lactose, saccharose, fructose, glucose, inuline, fructosaccharides,carbohydrates: lactose, sucrose, fructose, glucose, inulin, fructosaccharides,
- de lipides : acides gras poly-insaturés,...,lipids: polyunsaturated fatty acids,
- de protéines : lactoferrine, peptides bioactifs, lyzozyme,...,proteins: lactoferrin, bioactive peptides, lyzozyme, ...,
- d'enzymes : oxydo-réductases, béta-galactosidase, glucose-oxydase, xanthine-oxydase, sulfite-oxydase, peroxydase, catalaseenzymes: oxidoreductases, beta-galactosidase, glucose oxidase, xanthine oxidase, sulfite oxidase, peroxidase, catalase
- d'immunoglobulines anti-microbiennes : anticorps antibactériens, antifongiques, antiviraux, antiparasitaires- anti-microbial immunoglobulins: antibacterial, antifungal, antiviral, antiparasitic antibodies
- de microorganismes : bactéries lactiques (Lactobacillus, Lactococcus...), levures (Saccharomyces...), fungi (Pénicillium, Streptomyces...) ;- microorganisms: lactic acid bacteria (Lactobacillus, Lactococcus ...), yeasts (Saccharomyces ...), fungi (Penicillium, Streptomyces ...);
Les bouchons, capsules, opercules, joints, robinets et couvercles bioactifs, objets de l'invention, sont caractérisés par le fait qu'ils permettent, lors de la fermeture du récipient, d'obtenir de façon unitaire et /ou associée :The 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:
- l'adjonction et la diffusion, immédiate et/ou différée, des différents composés et de leurs produits d'interactions contenus dans les constituants et/ou dans les éléments des fermetures vers et dans les produits conditionnés ;the addition and diffusion, immediate and / or delayed, of the various compounds and their interaction products contained in the constituents and / or in the elements of the closures to and in the packaged products;
- l'enrichissement aromatique et/ou nutritionnel, Ia protection sanitaire et la conservation prolongée des produits conditionnés liquides (laits, vins, champagnes, cidres, bières, jus de fruits, eaux, lotions,...), semi-liquides (ovoproduits, soupes de légumes, purées végétales, compotes, confitures, crèmes, sauces, plats cuisinés, pommades, onguents,...) et solides (fruits et légumes, poudres, granulés...).- aromatic and / or nutritional enrichment, health protection and prolonged storage of 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, ... ) and solids (fruits and vegetables, powders, granules ...).
La nature, le mode d'assemblage et le formatage des éléments structurels, la formulation des composés bioactifs, les propriétés fonctionnelles nouvelles et les applications industrielles des nouveaux emballages et fermetures d'emballage (bouchon, opercule, couvercle, joint, bonde, robinet,...) font l'objet de la présente invention décrite ci-dessous, suivant cinq modèles différents fournis à titre indicatif mais non limitatif, montrés respectivement par les Figures 1 à 5.The nature, method of assembly and formatting of structural elements, the formulation of bioactive compounds, the new functional properties and industrial applications of new packaging and packaging closures (cap, lid, lid, seal, plug, tap, ...) are the subject of the present invention described below, according to five different models provided by way of indication but not limitation, shown respectively in Figures 1 to 5.
Ces figures sont des vues de côté, en coupe de ces différents modèles.These figures are side views, in section of these different models.
1.) Capsule, opercule et couvercle à fonction additive selon la Figure 11.) Capsule, cap and lid with additive function according to Figure 1
Selon un premier mode général préférentiel mais non exclusif de réalisation des dispositifs d'emballage selon l'invention, le modèle de capsule, d'opercule ou de couvercle selon la Figure 1 est caractérisé par sa fonction additive qui consiste à contenir et à diffuser des additifs alimentaires et/ou des ingrédients et auxiliaires technologiques préalablement inclus vers le produit conditionné. La capsule, l'opercule et le couvercle sont constitués de différents matériaux, associés ou non, tels que des composés métalliques (aluminium, fer, étain...), et/ou tels que des matières plastiques de synthèse (polyéthylène, polypropylène...).According to a first general preferential but non-exclusive embodiment of the packaging devices according to the invention, 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. ..).
Les modèles de capsule, d'opercule et de couvercle selon la figure 1 comportent une tête (1) qui est pourvue d'un filetage interne (3) permettant le vissage sur le goulot du récipient (8), et qui est prolongée par un corps cylindrique creux (2) de dimensions variables. Le corps (2) présente une cavité interne (4) qui comporte au moins l'un des deux éléments constitués respectivement par la pièce (5) et/ou par le joint torique (6), structuré en une ou plusieurs couches superposées (6a, 6b, ...). La pièce (5), de structure alvéolée et spongieuse, est avantageusement constituée de l'assemblage formaté de différents matériaux expansés, associés ou non, tels que des matières plastiques (polyéthylène, polypropylène, polyvinyle, polysulfone, polyuréthane,...), ou des matières naturelles polymérisées (amidon, cellulose, agarose, caséine, chitosane, acide lactique...). La pièce (5) est formée de une ou de plusieurs couches superposées et elle constitue un réservoir dont les dimensions et le format varient avec la taille du récipient à fermer et avec la quantité des additifs et des ingrédients à charger.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.
A titre d'exemple indicatif mais non limitatif, la pièce (5), composée de polyéthylène de basse densité et spongieux, est formatée en disque élastique et compressible. La pièce (5) reçoit ensuite une charge déterminée, sous forme de poudre ou de solution, d'additifs alimentaires et/ou d'auxiliaires technologiques, purs ou associés, représentés par des conservateurs (acides lactique, acétique, peracétique, tartrique, sulfites de sodium et de potassium, nitrites de sodium et de potassium, bicarbonate de sodium et de potassium, hydroxy-8 quinoléine, eau oxygénée et persels, éthanol, hypochlorite de soude, nisine et bactériocines, huiles essentielles végétales...), et/ou par des anti-oxydants (gaz carbonique, azote, argon, composés phénoliques naturels,...) et/ou par des vitamines (Vitamines A1 C, E)1 et/ou par des édulcorants (polyols, acésulfame, aspartame, cyclamate, thaumatine, néohespéridine...), et/ou par des exhausteurs de goût (glutamates, ribonucléotides, éthylmaltol...), et/ou par des peptides et des protéines actives (lyzozyme, lactoferrine et transferrine réduites, glucose- oxydase, catalase, lacto-peroxydase, glutathion...), et/ou par des aromatisants (eugénols, vanilline, pinènes, limonéne, géranial). Le joint torique d'étanchéité (6), structuré en une ou plusieurs couches superposées (6a, 6b,...) comporte un ou plusieurs pores (7) autorisant le passage des solutions situées en (5) vers l'espace (4).As an indicative but nonlimiting example, 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 .. .), and / or by antioxidants (carbon dioxide, nitrogen, argon, natural phenolic compounds, ...) and / or by vitamins (Vitamins A 1 C, E) 1 and / or by sweeteners (polyols , acesulfame, aspartame, cyclamate, thaumatin, neohesperidin ...), and / or by flavor enhancers (glutamates, ribonucleotides, ethylmaltol ...), and / or by peptides and active proteins (lyzozyme, lactoferrin and transferrin reduced, glucose oxidase, catalase, lacto-peroxidase, glutathione ...), and / or flavoring agents (eugenol, vanillin, pinene, limonene, geranial). The sealing O-ring (6), structured in one or more superimposed layers (6a, 6b, ...) has one or more pores (7) allowing the passage of the solutions located in (5) to the space (4). ).
A titre d'exemple indicatif mais non limitatif, la première couche (6a), en polyéthylène expansé, est chargée d'un volume donné d'additifs en phase liquide. La couche (6b), accolée à la couche (6a), est constituée d'un film aluminium de 0,5 mm d'épaisseur, à effet barrière et imperméable à l'eau et aux gaz (oxygène, azote, gaz carbonique), qui sert d'opercule d'étanchéité après vissage. La pose de la capsule sur le goulot du récipient (8) produit une pression circulaire verticale sur le joint (6) et sur le disque (5) qui vont alors libérer, au travers de l'orifice (7), la majeure partie de leurs contenus respectifs dans le produit conditionné en (8). Les additifs résiduels en (5) et (6a) poursuivent ensuite leur diffusion lente vers la denrée conditionnée en (8) tout au long de la période de stockage. Le modèle selon la Figure (1a), qui présente deux réservoirs (5) et (6) distincts, permet le chargement et la diffusion séparés et séquentielles de composés peu ou pas compatibles entre eux. L'avantage caractéristique de ce modèle de capsule, d'opercule et de couvercle à fonction additive selon la Figure (1) de l'invention consiste dans le fait que la diffusion des composés actifs intervient séquentiellement, d'une part au moment de la fermeture du récipient et ensuite tout au long du stockage de la denrée. Cette caractéristique induit un gain de temps de fabrication ainsi qu'un allongement de la période de diffusion des composés actifs dans le produit ainsi conditionné.As an indicative but nonlimiting example, 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.
Selon un premier exemple préférentiel mais non exclusif de réalisation et d'application industrielles selon l'invention, la capsule selon la Figure 1, composée de polypropylène, est formatée pour fermer une bouteille de lait maternisé de 1 litre, à col large de 4 cm de diamètre. La capsule comporte dans sa cavité interne (4) deux réservoirs distincts représentés respectivement par le disque (5) et par le joint (6). La fabrication de la capsule active, destinée au conditionnement de lait maternisé, se réalise de la façon suivante : le disque (5), constitué d'une trame de celluloses polymérisées et expansées, reçoit une charge de vitamines et d'ingrédients alimentaires associés dans une formulation originale répondant aux propriétés diététiques requises pour le lait maternisé conditionné. Le joint (6a) est chargé par deux millilitres (2 ml) d'un mélange de vitamines (vitamines A1 D, E.), d'émulsifiants (lécithines), et d'acides gras, selon la formulation fournie ci-dessous à titre indicatif :According to a first preferred but non-exclusive example of embodiment and industrial application according to the invention, the capsule according to Figure 1, made of polypropylene, 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 :
- Vitamine A (E160a) : 400 mg. - Vitamine D3 : 12,5 mg.- Vitamin A (E160a): 400 mg. - Vitamin D3: 12.5 mg.
- Vitamine E (E306) : 6,6 g.Vitamin E (E306): 6.6 g.
- Acide linoléique : 40 g.- Linoleic acid: 40 g.
- Acide linolénique : 50 g.- Linolenic acid: 50 g.
- Carnitine : 80 g.- Carnitine: 80 g.
- Taurine : 3,5 g.- Taurine: 3.5 g.
- Lécithines (E 322) : 30 g.Lecithins (E 322): 30 g.
- Eau, q.s. 1000 ml.- Water, q.s. 1000 ml.
Le disque (5) est chargé par un millilitre (1 ml) d'un mélange de vitamines hydrosolubles (Vitamines B, C, PP,..). de protéines (lactoferrine, lactoperoxydase, lysozyme, anticorps antimicrobiens...), de sels minéraux et d'oligo-éléments, selon la formulation ci-dessous fournie à titre indicatif :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:
- Vitamine B1 : 400 mg.- Vitamin B1: 400 mg.
- Vitamine B2 :1 ,5 g.Vitamin B2: 1.5 g.
- Vitamine B5 : 3 g.- Vitamin B5: 3 g.
- Vitamine B6 : 0,6 g.- Vitamin B6: 0.6 g.
- Vitamine B9 : 90 mg.- Vitamin B9: 90 mg.
- Vitamine B12 : 2 g ;- Vitamin B12: 2 g;
- Vitamine C (E300 - E301 - E302) : 60 g.- Vitamin C (E300 - E301 - E302): 60 g.
- Vitamine P : 600 mg.- Vitamin P: 600 mg.
- Orthophosphate de calcium (E341) : 75 g.Calcium orthophosphate (E341): 75 g.
- Carbonate de Magnésium (E504) :10 g.- Magnesium carbonate (E504): 10 g.
- Zinc : 8 g.- Zinc: 8 g.
- lodure de sodium (E010) : 150 mg.sodium lodide (E010): 150 mg.
- ferrine bovine : 0,5 g.- bovine ferrin: 0.5 g.
- Lacto-peroxydase bovine : 0,5 g. - ozyme (E1105) : 0,5g.Bovine lacto-peroxidase: 0.5 g. ozyme (E1105): 0.5g.
- Immunoglobulines lactiques antivirales : 50g.- Lactic antiviral immunoglobulins: 50g.
- Eau : q.s.p. 1 000 ml.- Water: q.s. 1,000 ml.
Le disque (5b) et le joint (6a) ainsi chargés sont insérés sur le fonds intérieur de la tête (1) de la capsule. Celle-ci est ensuite fixée par son pas de vis (2) sur le goulot (8) du récipient. Le vissage de la capsule entraîne la migration et la diffusion des vitamines, des sels, des acides gras et des protéines contenues en (5) et (6a) dans le lait conditionné en (8). Les préparations de laits maternisés actuellement disponibles comportent des formulations enrichies en vitamines. Certaines de ces vitamines, (vitamines du groupe B notamment), sont thermosensibles et sont détruites par les procédures de stérilisation à la chaleur appliquées au lait avant son conditionnement. L'utilisation d'une capsule active selon l'invention conduit à effectuer l'adjonction des vitamines, et notamment les vitamines thermosensibles, après la stérilisation et le conditionnement, permettant ainsi de protéger l'intégrité moléculaire et l'activité biologique de ces vitamines dans le lait maternisé. Une caractéristique de la capsule active selon l'invention consiste ainsi à maintenir les propriétés nutritionnelles de ce lait diététique durant sa période de stockage, de transport et de distribution.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.
Un deuxième exemple d'application selon la Figure 1 , fourni ci-après à titre indicatif mais non limitatif, est représenté par une capsule active utilisée pour le conditionnement de lait frais. Les constituants du lait frais, notamment les matières grasses et certaines vitamines, sont sensibles à l'oxygène atmosphérique et son altérées par l'oxydation au cours du stockage. La fabrication d'une capsule anti-oxygène destinée au conditionnement du lait frais, se réalise comme suit : le disque (5) est chargé par un millilitre (1 ml), d'une solution d'acide ascorbique (E300) ou d'ascorbates (E301 , ou E302, ou E304), à 30 g par litre et le joint (6) reçoit 1 g de tocophérols (E 306) en émulsion. Le disque (5) et le joint (6) ainsi chargés sont insérés dans l'espace (4) et collés sur le fond intérieur de la tête (1). La capsule active est ensuite vissée sur le goulot (8) du récipient. Le vissage entraîne la diffusion de l'acide ascorbique et des tocophérols vers le lait conditionné en (8). Les propriétés de la capsule active selon l'invention permettent une conservation prolongée des caractéristiques organoleptiques du lait et de ses dérivés fromagers et elles constituent un avantage concurrentiel important dans leur commercialisation.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.
Un troisième exemple d'application selon la Figure 1 , fourni ci-dessous à titre indicatif mais non limitatif, est représenté par une capsule active destinée au conditionnement des huiles alimentaires. Dans cette application, le disque (5) reçoit sous un millilitre (1 ml), une charge de un gramme (1 g ) de tocophérols (E306) émulsifiés dans une solution d'esters d'acides gras (E471) à 5 g par litre. Le joint (6a) est chargé par un millilitre (1 ml), d'un mélange liquide à 10% d'acide ascorbique (E300) et à 10% de gallate de propyle (E310). Les fonctions spécifiques de la capsule selon la Figure 1 se caractérisent par l'enrichissement nutritif et par la protection contre l'oxydation des denrées riches en lipides telles que les huiles alimentaires, les margarines, les corps gras et les huiles essentielles végétales, les laits frais, les laits industriels, les laits diététiques, les produits fromagers (lait fermenté, beurre, fromage caillé blanc et yaourt.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. In this application, 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.
Un quatrième exemple indicatif et non limitatif d'application est représenté par une capsule formatée selon la Figure 1 et destinée à la fermeture de bouteilles de flacons, de briques et de boites recevant du vin. La capsule métallique ou synthétique, comporte une tête (1) de 3 cm de diamètre prolongée par un corps (3) de 6 cm de long. Lors de la fabrication de la capsule active, l'espace (4) reçoit la pièce circulaire (5) constituée de feuillets de viscose superposés en joint selon la Figure 6. et chargée de sulfites (méta-bisulfite de potassium (E228 par exemple), à des doses pouvant varier de 25 mg à 100 mg, sous forme de poudres ou de granulés. La pièce (5) est ensuite fixée par collage sur le fond intérieur de la capsule. Après fermeture de la bouteille (8), la charge de sulfites entre au contact du vin et se diffuse progressivement dans celui-ci en y installant une protection prolongée contre l'oxydation et contre la croissance des contaminants microbiens présents. Dans cette application spécifique au conditionnement du vin, la capsule active selon la Figure 1 peut être formatée et dimensionnée de diverses façons selon la taille du récipient recevant le vin.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. During the manufacture of the active capsule, 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. After closing the bottle (8), the sulphite charge comes into contact with the wine and diffuses gradually into it by installing a prolonged protection against oxidation and against the growth of microbial contaminants present. In this specific application to wine conditioning, 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.
Selon l'invention, les formats et les dimensions retenus pour la capsule suivant la Figure 1 peuvent conduire à constituer soit une bonde de barrique et/ou de tonneau, soit un couvercle-robinet de cuve ou de «cubitainer» aux fonctions conservatrices.According to the invention, 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.
Un cinquième exemple d'application du bouchon selon la Figure 1 , fourni à titre indicatif mais non limitatif, concerne une capsule métallique formatée et chargée pour fermer des bouteilles de bière et/ou des flacons de concentrés d'infusions et/ou des pots contenants des confitures et des marmelades. A cette fin, le disque (5) en polypropylène expansé, reçoit une charge de 1 ml d'une solution à 200 mg/litre de sorbate de potassium (E202) et le joint (6) reçoit une charge de 1 ml d'une solution de benzoate de sodium (E211) à 150 mg / litre. Ces additifs libérés après bouchage du récipient entraînent une protection contre l'oxydation ainsi qu'une conservation prolongée des propriétés organoleptiques des denrées conditionnées.A fifth example of application of the stopper according to FIG. 1, provided by way of non-limiting indication, concerns a metal capsule formatted and loaded to close bottles of beer and / or bottles of infusion concentrates and / or container jars. jams and marmalades. For this purpose, 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. These additives released after capping the container provide protection against oxidation and a prolonged storage of organoleptic properties of packaged food.
Un sixième exemple d'application selon la Figure 1 , fourni à titre indicatif mais non limitatif, est un opercule synthétique formaté et chargé pour fermer des récipients (bouteilles, flacons, boites,...) recevant des jus de fruits, ou des eaux aromatisées ou des boissons diététiques spécifiques. A cette fin, le disque (5), en polyéthylène tissé, reçoit une charge de 1ml d'une solution contenant 100 mg/litre d'acide ascorbique (E300) et 100 mg/litre d'acide citrique (E330). Le joint (6a) reçoit une charge de 0,5 ml d'une solution aromatique comportant pour 1 litre :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. To this end, 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:
1 mg de vanilline + 1mg d'isoeugénol + 10 g de tanin + 0,25 mg d'acide guanylique (E626) + 0,25 mg d'acide inosinique (E630) + 20 mg d'aspartame (PS 200). Ces additifs libérés après bouchage du récipient (8) induisent le maintien durable des propriétés aromatiques, diététiques et gustatives des boissons conditionnées.1 mg of vanillin + 1 mg of isoeugenol + 10 g of tannin + 0.25 mg of guanylic acid (E626) + 0.25 mg of inosinic acid (E630) + 20 mg of aspartame (PS 200). These additives released after capping the container (8) induce the sustainable maintenance of the aromatic properties, dietary and taste of packaged drinks.
Suivant un septième exemple d'application non exclusive, un couvercle plat à vis de dimensions variables et de nature synthétique est formaté selon la Figure 1 pour servir de fermeture active de pots, et/ou de verrines, et/ou de terrines recevant des aliments traités ou cuisinés. Le couvercle comporte une tête circulaire (1), de 8 cm de diamètre et de 2 cm de hauteur, sur laquelle est fixé sur la face intérieure, une pièce circulaire (5) en viscose tissé, de 7,8 cm de diamètre et de 0,5 cm d'épaisseur qui est chargé de 100 mg d'un mélange de poudres à volumes égaux de lactates (E270) et de sorbates (E200) de potassium. Le conditionnement de sauces, de purées, de fruits confits, de confitures et de compotes dans des récipients fermés par ce type de couvercle actif entraîne la dissolution et la diffusion des principes actifs contenus en (5) vers la surface des aliments répartis et conduit à leur protection et à leur conservation prolongées au jusqu'à leur consommation. Les modèles de capsules, d'opercules, de joints et de couvercles selon la Figure 1 permettent, suivant la nature et la formulation spécifiques des composés chargés dans les éléments (5) et/ou (6), de transférer vers la denrée répartie en (8) diverses molécules telles que des sels, des oligo-éléments, des vitamines, des acides aminés, des acides gras, des peptides et des protéines, des sucres et des édulcorants, des conservateurs, des arômes et des extraits de fruits, de légumes et de végétaux divers. Les fonctions additives caractéristiques de ces fermetures bio-actives selon l'invention consistent en l'adjonction et en la diffusion d'additifs alimentaires et/ou d'ingrédients technologiques générateurs d'enrichissement nutritionnel et de conservation contrôlée de produits conditionnés tels que des aliments, (laits et produits laitiers, vins, alcools, spiritueux, sirops, jus de fruits, eaux minérales, boissons diététiques, infusions, tisanes, confitures...), et tels que des préparations cosmétiques (eaux de toilette, lotions, pommades, crèmes, onguents...).According to a seventh example of a non-exclusive application, 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. (8) 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 ...).
2.) Bouchons et opercules aux fonctions additive et protectrice selon la Figure 22.) Stoppers and opercules with additive and protective functions according to Figure 2
Selon un deuxième mode général préférentiel mais non exclusif de réalisation des dispositifs d'emballage selon l'invention, les modèles de bouchons et opercules selon la figure 2 sont caractérisés par leur fonction protectrice qui consiste à contenir, à libérer et à diffuser des substances antimicrobiennes incluses vers l'aliment conditionné. Les bouchons et opercules sont constitués de différents matériaux, associés ou non, tels que des matières naturelles (cellulose, liège ...), ou tels que des matières plastiques (polyéthylène, polypropylène...), et/ou en verre.According to a second general preferential but non-exclusive embodiment of the packaging devices according to the invention, 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.
Suivant un premier exemple indicatif mais non limitatif, le bouchon selon la Figure 2 est fabriqué pour fermer des bouteilles de vins tranquilles ou effervescents. Il comporte un corps cylindrique principal (1) constitué de granules de liège agglomérés et/ou de liège compact. Le procédé de fabrication du bouchon actif selon l'invention consiste à traiter soit les granules de liège avant assemblage soit le corps de liège (1) à l'aide d'au moins une solution antiseptique donnée de façon à imprégner et à charger le liège de molécules anti-microbiennes. Par exemple, et de façon non limitative, le corps (1) du bouchon est immergé durant 7 jours à température ambiante dans une solution d'éthanol à 10 % ; à l'issue de cette période de macération, le corps (1) est séché en atmosphère stérile, puis il est immergé une deuxième fois durant 5 jours à température ambiante dans une solution concentrée de dioxyde de soufre fourni sous forme de bisulfite de sodium (E222) ou de bisulfite de potassium (E228) à 18 % (180 g/l de SO2). Le bouchon est ensuite égoutté et séché superficiellement pendant 5 minutes à 4O0C1 puis il est conditionné en sachet plastique imperméable et scellé jusqu'à son utilisation finale. Deux propriétés caractéristiques du bouchon en liège traité selon l'invention réside dans son innocuité chimique et dans sa stérilité microbienne acquises au cours du procédé .Le bouchon traité est débarrassé de certains contaminants chimiques originels tels que les trichloroanisols et les micro-organismes présents dans le liège brut et il conserve par ailleurs ses propriétés physiques initiales essentielles à la conservation des caractéristiques organoleptiques des vins et champagnes bouchés.According to a first indicative but nonlimiting example, 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. For example, and without limitation, 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). 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 organoleptic characteristics of clogged wines and champagnes.
Une troisième caractéristique du bouchon actif obtenu selon l'invention s'applique au cours du bouchage des bouteilles de vin : le bouchon actif est comprimé lors de son insertion dans le goulot et il libère alors à sa surface de petites quantités de dioxyde de soufre qui aseptisent les surfaces interne et externe du col de bouteille. Cette caractéristique permet de contrôler et de maîtriser le risque de prolifération ultérieure de micro-organismes sur Ia tête du bouchon.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.
Une quatrième application caractéristique du bouchon selon l'invention consiste dans la diffusion lente du dioxyde de soufre imprégné dans le corps (1) vers le vin dans lequel il exercera son activité protectrice durant le stockage. D'une manière générale, le bouchon actif selon l'invention, peut faire l'objet, au moment de sa fabrication, d'un ou de plusieurs cycles d'imprégnation et de traitement par des agents anti-microbiens, utilisés seul ou en mélange, tels que des solutions antiseptiques (sulfites, alcools, hypochlorites...), et/ou des gaz (formaldéhyde) et/ou des radiations ionisantes.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. In general, 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.
Suivant un deuxième exemple indicatif mais non exclusif de réalisation et d'application industrielles selon l'invention, le bouchon selon la figure 2 est formaté pour boucher des bouteilles de boissons effervescentes alcoolisées telles que vins pétillants, cidres et champagnes. Le bouchon, formé d'un corps cylindrique principal (1), en liège ou en polymères synthétiques, comporte à chacune de ses extrémités une dépression (2) pouvant être recouverte, en cas de nécessité, par une cupule (3) en polyéthylène. La cavité (2) ou la cupule (3) reçoit une charge de 100 mg de métabisulfite de potassium (E228) puis elle est obturée, par collage, à l'aide d'un opercule en polytétrafluoroéthylène microporeux (4), perméable à l'eau et aux gaz. Après bouchage du récipient (5), les sulfites en (2) ou en (3) diffusent au travers de la membrane (4) et se libèrent progressivement dans l'environnement immédiat du bouchon, et dans le récipient (5) et son contenu. L'activité antimicrobienne du dioxyde de soufre libéré par le bouchon actif permet de maîtriser les flores microbiennes (levures, moisissures, bactéries fermentaires,..) résiduelles des boissons conditionnées et de prolonger leur durée de conservation.According to a second indicative but non-exclusive example of industrial production and application according to the invention, 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. After capping the container (5), 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.
De manière générale, le type de bouchon suivant la figure 2 se caractérise par son format et par sa formulation de composés actifs chargés dans ses constituants et/ou (2) et/ou (3) et par sa capacité à diffuser vers le produit réparti en (5) divers additifs et ingrédients technologiques tels que des sels, des oligoéléments, des vitamines, des acides aminés, des peptides et des protéines, des acides gras, des arômes et des extraits végétaux, des sucres et des conservateurs.In general, 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. in (5) 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.
3.) Bouchons et couvercles aux fonctions additive et protectrice selon la figure 33.) Caps and lids with additive and protective functions according to Figure 3
Selon un troisième mode général préférentiel mais non exclusif de réalisation des dispositifs d'emballage selon l'invention, les modèles de bouchons, couvercles et opercules selon la Figure 3 sont caractérisés par leur fonction anti-oxydante qui consiste à contenir et à diffuser des substances antioxydantes incluses. Les bouchons et couvercles, constitués de différents matériaux, associés ou non, tels que des composés métalliques (aluminium, fer, étain...), tels que des matières plastiques (polyéthylène, polypropylène, copolymères...), et/ou tels que des matières naturelles (cellulose, liège...), comportent un corps principal (1), surmonté d'une tête (2) et doté, dans sa partie terminale inférieure, d'une cupule creuse (3) faisant fonction de réservoir (4), et obturée par un opercule microporeux (5) à une ou plusieurs couches perméables à l'eau et aux gaz.According to a third general preferential but non-exclusive embodiment of the packaging devices according to the invention, the models of 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.
Suivant un premier exemple indicatif mais non limitatif d'application et de réalisation industrielles selon l'invention, le bouchon actif selon la Figure 3 est fabriqué en vue de fermer des bouteilles de vins de garde, de vins cuits et de vins aromatisés sensibles aux réactions d'oxydation. Il est constitué d'un corps cylindrique principal (1) en liège, surmonté d'une tête ronde (2) en copolymères et doté dans sa partie inférieure d'une cupule (3) en polyéthylène délimitant un espace (4) qui reçoit lors de l'activation une charge constituée d'un mélange de 50mg de granulés de métabisulfite de potassium (E222), et 50 mg de poudre de bicarbonate de sodium (E500), (ou de potassium (E501) ou d'ammonium (E503), ou de calcium (E001)). La cupule (4) est obturée par un opercule (5) en polyvinylidène fluoride (P.V.D.F.), microporeux et perméable à l'eau et aux gaz. La fermeture de la bouteille (6) par ce bouchon actif entraîne une migration de la vapeur d'eau issue de la boisson conditionnée en (6) vers le réservoir (4) au travers de l'opercule (5). Le métabisulfite de potassium et le bicarbonate de sodium au contact de l'eau produisent respectivement du dioxyde de soufre et du dioxyde de carbone qui migrent au travers de l'opercule (5) et diffusent ensuite dans l'espace clos de la bouteille (6). Les activités anti-oxydantes cumulées du dioxyde de soufre et du dioxyde de carbone ainsi diffusés conduisent à la protection prolongée des propriétés organoleptiques des boissons conditionnées.According to a first indicative but nonlimiting example of industrial application and embodiment according to the invention, 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. 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.
Suivant un deuxième exemple indicatif mais non exclusif de réalisation et d'application industrielles de l'invention, le bouchon actif selon Figure 3 est fabriqué en vue de fermer des bouteilles de sirops de fruits et de boissons aromatisées sans alcool. Lors de l'activation du bouchon, l'espace (4) reçoit 50mg de granulés de métabisulfite de sodium (E222.), et l'opercule (5) en P.V.D.F. est imprégné de 50mg d'acide L-ascorbique (E 300) en solution. La cupule (3) est ensuite fermée par l'opercule (5), perméable à l'eau et aux gaz. Après bouchage de la bouteille (6), l'acide ascorbique chargé en (5) et le bisulfite de sodium contenu en (4) se libèrent progressivement dans la boisson conditionnée en (6). Les activités anti-oxydantes cumulées du dioxyde de soufre et de l'acide ascorbique libérés par le bouchon conduisent à l'inhibition des phénomènes d'oxydation des boissons conditionnées et au maintien de leurs propriétés initiales durant leur stockage.According to a second indicative but non-exclusive example of embodiment and industrial application of the invention, the active stopper according to FIG. 3 is manufactured with a view to closing bottles of fruit syrups and non-alcoholic flavored drinks. When the plug is activated, 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. After capping the bottle (6), 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.
Suivant un troisième exemple indicatif mais non exclusif de réalisation et d'application industrielles selon l'invention, la fermeture active selon la Figure 3 est formatée en couvercle plat en plastique, aux dimensions adaptées soit à des barquettes (6), de conditionnement de viandes de boucherie et charcuterie (filets, escalopes, steacks, brochettes, saucisses,...) soit à des boites (6) de répartition de légumes frais (salades, cornichons, plantes aromatiques, tisanes,...). Par exemple le couvercle selon la Figure 3 comporte un corps (1) et une tête (2) synthétiques rectangulaires (20cm x 15cm), de 2cm. de hauteur, et il reçoit, par collage sur le fond intérieur, une pièce cylindrique multicouches (3), de 5 cm de diamètre et de 0,5 cm d'épaisseur, définissant un volume (4) limité dans sa partie inférieure par une membrane (5). La pièce (3) comprend trois strates superposées :According to a third indicative but non-exclusive example of embodiment and industrial application according to the invention, 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, ...). For example 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:
- le feuillet supérieur (3) en polyéthylène à structure alvéolaire et spongieuse qui reçoit, en mélange ou non, 3 ml d'une solution d'acides organiques conservateurs (acide acétique (E260), acide lactique (E270), acide propionique (E280)), et de sels stabilisants tels que les orthophosphates de sodium (E339), de potassium (E340),ou de calcium (E341) ;- 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);
- l'espace (4), délimité par les feuillets (3) et (5) et qui reçoit un mélange pulvérulent composé de 50 mg de citrate de calcium (E 333) et de 10 mg de colorants de type chlorophylles (E 140) ;space (4), delimited by the sheets (3) and (5) and which receives a powder mixture composed of 50 mg of calcium citrate (E 333) and 10 mg of chlorophyll-type dyes (E 140) ;
- le feuillet inférieur (5), constitué d'une membrane en polyamide, poreuse et perméable à l'eau et aux gaz.- The lower sheet (5), consisting of a polyamide membrane, porous and permeable to water and gases.
Selon la nature des denrées conditionnées, le feuillet (3) et l'espace (4) peuvent aussi contenir et diffuser certains additifs et ingrédients complémentaires tels que des gélifiants (E401 , E415, E450a, E516), des colorants (E120), des conservateurs (E202, E325).Depending on the nature of the packaged goods, 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).
Après bouchage du récipient (6), les vapeurs d'eau issues des denrées réparties en (6) imprègnent et traversent la couche (5) jusqu'au réservoir (4) et au feuillet (3) où elles solubilisent puis entraînent par capillarité la migration et la diffusion des principes actifs en (3) et (4) vers les viandes ou les légumes contenus en (6).After clogging of the container (6), 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).
Suivant un quatrième exemple indicatif mais non exclusif de réalisation et d'application industrielles selon l'invention, le bouchon selon la Figure 3 est formaté en bonde plastique pour des bidons destinés à stocker 20 litres de jus de fruits bruts ou concentrés. La bonde, de forme cylindrique, (10 cm de diamètre sur 5 cm d'épaisseur) comprend une tête (2) prolongée par un corps (1) qui présente sur sa partie inférieure un évidemment (3) de 20 ce de volume faisant fonction de cuve (4). Celle-ci reçoit une charge de 10 ml de glucose en solution à 10 % et elle est fermée par une membrane (5) en nylon perméable à l'eau et aux gaz, de marque PALL-Type Immunodyne ABC, activée et porteuse de glucose- oxydase (E. C. N0 1.1.3.4.). La fixation des molécules d'enzymes sur la membrane (5) s'effectue par immersion de celle-ci, pendant 1 heure, dans un bac contenant 500 ml d'une solution tamponnée à 2 g /litre, pour 1 mètre carré de membrane. Le contact entre la solution enzymatique et la membrane (5) pendant 120 minutes à température ambiante permet la fixation stabilisée des protéines sur la membrane et la création d'une couche d'enzymes sur la surface membranaire (80 μ g de protéines par centimètre carré). La répartition de liquides alimentaires dans un récipient fermé par le couvercle selon la figure 3, est suivie d'une émission de vapeurs d'eau qui viennent au contact de la membrane (5), où elles entraînent une activation des enzymes qui hydrolysent le glucose présent en (4) en produisant de l'acide gluconique et du peroxyde d'hydrogène. Cette production est fonction de la concentration initiale de glucose et de la température dans la bonde et en diffusant dans le liquide réparti, elle induit une activité anti-microbienne liée à l'eau oxygénée et une activité acidifiante antioxydante liée à l'acide gluconique. La caractéristique principale de ces couvercles selon l'invention consiste en leur capacité intrinsèque à générer, de manière quantitative contrôlée, des métabolites actifs tels que des acides organiques et de l'eau oxygénée à taux faibles et constants, qui induisent une protection et une conservation prolongées des boissons réparties.According to a fourth indicative but non-exclusive example of embodiment and industrial application according to the invention, 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 μg 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.
De façon générale et suivant l'activité visée, la membrane (5) des bouchons, opercules et couvercles selon la Figure (3) peut être activée, suivant une méthode d'adsorption et/ou d'incarcération et/ou de fixation covalente, par des molécules d'enzymes pures ou associées, telles que des protéases (trypsine, pepsine, papaïne, carboxypeptidases,...), et/ou des osidases (amylases, cellulases, mannosidases, galactosidases, fructosidases, glucosidases, ...) et/ou des estèrases (pectine estèrase, polygalacturonase), et/ou des lipases (triglycérides estèrases,) et/ou des oxydo-réductases, (peroxydases, glucose oxydase, catalase,...).In a general manner and according to the targeted activity, 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.).
Suivant les modalités variables de réalisations et d'applications industrielles de l'invention, les bouchons, opercules et couvercles actifs selon la Figure 3 reçoivent et/ou produisent et diffusent, sous des volumes variables, différents composés, purs ou mélangés, tels que des anti-oxydants, des colorants et des conservateurs sous formes solide, gazeuse et/ou liquide. Ces composés produits ou libérés par l'emballage actif conduisent à une protection prolongée des propriétés caractéristiques des denrées conditionnées.According to the variable embodiments of embodiments and industrial applications of the invention, 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.
4.) Bouchons et couvercles à fonction technologique selon la Figure 4 Les bouchons et couvercles à fonction technologique selon la Figure 4 sont des matériels de conditionnement caractérisés par une ou plusieurs activités techniques qui s'exercent au cours d'une ou de plusieurs étapes du procédé de fabrication ou au cours du stockage et qui participent à l'obtention des caractéristiques finales de la denrée. La réalisation dé bouchons et de couvercles selon la Figure 4, fait appel à divers matériaux, associés ou non, tels que des matières plastiques (polyéthylène, polypropylène..), et/ou tels que des composés métalliques (fer, aluminium, laiton, étain...)- Les modèles de bouchons ou de couvercles selon la Figure 4 comportent trois éléments constitutifs complémentaires :4.) Caps and caps with technological function according to Figure 4 The plugs and covers 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:
- un corps tubulaire creux (1), en matières plastiques ou en métal, ouvert et prolongé dans sa partie supérieure par un rebord circulaire d'appui sur le goulot du récipient (7). Le corps tubulaire (1) comporte, dans sa partie inférieure, une paroi (2) multi-ajourée et poreuse, revêtue sur sa surface intérieure d'une membrane (3) synthétique (esters de cellulose ou nylon ou polyéthylène,) et microporeuse (seuil de coupure < 0,2 μ), qui est perméable à l'eau, aux gaz (oxygène, dioxyde de carbone,...) et aux molécules de faibles poids moléculaires (P. M. < 100 000 D. tels que sels, sucres simples, alcool et métabolites,...) mais qui est imperméable aux cellules procaryotes et eucaryotes (bactéries, levures, fungi et moisissures,...), de poids moléculaires élevés (P.M.>1 000 000 D.). La paroi (2) et la membrane (3) qui la recouvre, forment et limitent une cavité réservoir (4) ;- A hollow tubular body (1) of plastics or metal, open and extended in its upper part by a circular support rim on the neck of the container (7). 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 μ), which is permeable to water, gases (oxygen, carbon dioxide, etc.) and molecules of low molecular weight (MW <100,000 D. such as salts, sugars simple, alcohol and metabolites, ...) but which is impervious to prokaryotic and eukaryotic cells (bacteria, yeasts, fungi and molds, etc.), of high molecular weight (MW> 1,000,000 D.). The wall (2) and the membrane (3) which covers it, form and limit a reservoir cavity (4);
- une tête amovible (5), en matières plastiques, qui se fixe et obture l'orifice supérieur du corps (1) ;- a removable head (5) of plastics, which is fixed and closes the upper orifice of the body (1);
- une capsule métallique crantée (6), qui recouvre la tête (5) en la fixant de façon hermétique sur le récipient (7).- A notched metal cap (6), which covers the head (5) by sealingly fixing it on the container (7).
Selon un premier exemple indicatif mais non exclusif d'application et de réalisation industrielles de l'invention, le modèle de bouchon selon la Figure 4, reçoit dans son réservoir (4), un aliquot de 4mg de levures vivantes du genre Saccharomyces cerevisiae au nombre total de 20 000 000 C. F. U., à l'état lyophilisé et enrobé dans 4 g de glucose. Le corps (1) ainsi fabriqué est fermé par la tête (5) et il est conservé au froid, à + 4° C1 jusqu'à son utilisation technique. Les caractéristiques de ce bouchon technique selon l'invention sont mises en application pour la prise de mousse qui intervient lors du procédé de fabrication de vins pétillants et de champagnes. A cette fin, le bouchon fermé (1+5) est posé sur une bouteille remplie de vin sur laquelle il est fixé par clipsage de la capsule (6). L'eau et les composants du vin viennent au contact des ouvertures (2) de la paroi (1) puis ils traversent par capillarité les pores de la membrane (3) et viennent au contact des levures incarcérées en (4). Il s'en suit une activation du métabolisme des levures qui engagent, à partir des sucres présents dans le milieu, une fermentation alcoolique en produisant notamment de l'alcool éthylique et du gaz carbonique (E290). Les micropores de la membrane hydrophile et perméable (3) permettent les passages trans- membranaires bilatéraux d'une part des molécules d'eau, de sels et de sucres contenus dans le liquide alimentaire vers les levures incarcérées dans le réservoir et d'autre part des métabolites fermentaires issus des levures (gaz carbonique, alcool éthylique) vers le liquide alimentaire contenu dans le récipient (7). Le processus fermentaire se poursuit jusqu'à épuisement des sucres contenus et la boisson finale obtenue se trouve alors enrichie en alcool éthylique et en gaz carbonique effervescent.According to a first indicative but non-exclusive example of industrial application and embodiment of the invention, 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. To this end, 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.
Le dispositif de la Figure 4 selon l'invention permet d'obtenir une fermentation et une prise de mousse contrôlée des jus de fruits et des vins destinés à la production de boissons effervescentes : vins pétillants, cidres et champagnes. A la fin de la fermentation, les manipulations de dégorgement et d'élimination des populations de levures emprisonnées dans le bouchon sont grandement facilitées par l'extraction du bouchon technique selon la Figure 4. Le bouchage définitif de la boisson pétillante est aussitôt réalisé de façon avantageuse grâce aux bouchons selon les Figures 2 ou 3. L'usage du bouchon bioactif permet ainsi un allégement conséquent des différentes manipulations de bouteilles et il autorise un gain substantiel de temps ainsi qu'une forte réduction des coûts de manipulation induits lors des opérations de remuage et de dégorgement.The device of FIG. 4 according to the invention 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. At the end of the fermentation, 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.
Un deuxième mode préférentiel mais non exclusif de réalisation et d'application industrielles du modèle selon la Figure 4, consiste en la fabrication d'une bonde en matières plastiques qui est destinée, selon son format et ses dimensions, à la fermeture de bouteilles, de barriques et de tonneaux recevant du vin nouveau. A titre d'exemple, lors de la fabrication d'une bonde destinée à des barriques de vin de 200 I, le réservoir (4) selon la Figure 4 reçoit dix millilitres d'une composition formée d'un mélange de levures du genre Schizosaccharomyces pombe à 10x7 cellules / ml et de bactéries lactiques des genres Leuconostoc oenos et Lactobacillus plantarum à 10x7 cellules / ml en suspension dans du jus de raisin dilué à 5 % et à pH de 4,5. Le contact du bouchon avec le vin nouveau conditionné active les bactéries contenues dans le réservoir (4) et conduit, grâce aux échanges trans-membranaires, à une fermentation malo-lactique du vin conditionné.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. By way of example, during the manufacture of a bung intended for 200 I wine barrels, 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.
Ce dispositif selon l'invention, permet de mettre à profit le conditionnement et le stockage du vin nouveau pour en activer la fermentation malo-lactique et pour en provoquer sa désacidification contrôlée. Le dispositif selon l'invention peut être formaté à des dimensions supérieures et être activé, par exemple, par une charge de 40 ml d'une suspension de levures et de bactéries lactiques à 10x7 cellules / ml dans du jus de raisin dilué à 5 % et à pH. 4,5. Cet exemple de dispositif constitue une bonde à fermentation malo-lactique pour un tonneau stockant 900 litres de vin rouge en élevage. D'une manière plus générale, le modèle de bouchon selon la Figure 4 objet de l'invention présente les caractéristiques d'un bio-réacteur de fermentation qui permet le traitement de liquides tels que des jus de fruits Q'us de raisin, de poire, de pêche, de pomme, d'orange, de citron, d'ananas, de pamplemousse, de tomate, de cassis, de groseille, etc ...), des vins, des moûts de brasserie, des laits, des lactosérums et des milieux de culture cellulaire dont on recherche la métabolisation en vue d'obtenir soit des boissons finales alcoolisées et/ou effervescentes, (vins et jus de fruits pétillants, champagnes, bières...), soit des laits fermentes (kéfir, yaourt,...), soit de la biomasse microbienne (bactéries lactiques et propioniques, levures et fungi...). Ces fermetures d'emballages actifs suivant la Figure 4, fabriqués selon des formats et des dimensions variables et dotés d'activités spécifiques constituent de nouveaux outils industriels utilisables comme bouchons de bouteilles, comme bondes de barriques, de tonneaux, de bidons et de bonbonnes, et comme couvercles de citernes et de cuves.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. In a more general way, the stopper model according to Figure 4 according to the invention 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 ...), wines, brew musts, milks, whey and cell culture media research metabolism to obtain either alcoholic and / or effervescent final drinks, (sparkling wines and fruit juices, champagnes, beers ...), either fermented milks (kefir, yoghurt, ...), or microbial biomass (lactic and propionic bacteria, yeasts and fungi ...). 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 for tanks and vats.
5.) Bouchons et couvercles à fonctions multiples selon la Figure 55.) Multi function caps and covers according to Figure 5
Les bouchons et couvercles à fonctions multiples selon la Figure 5 sont caractérisés par le fait qu'ils associent les dispositifs décrits respectivement dans les Figures 3 et 4 pour former un nouveau dispositif qui constitue un modèle original de bouchon et/ou de couvercle à deux compartiments contigus, séparés par des membranes à perméabilités sélectives. Les bouchons et couvercles selon la Figure 5 sont constitués de différents matériaux associés ou non, tels que des matières plastiques de synthèse (polyéthylène, polypropylène...), des composés métalliques (fer, laiton, et de couvercle selon la figure 5 comportent trois parties complémentaires :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:
- un premier corps tubulaire creux (1), en matières plastiques à haute densité ou en métal, terminé dans sa partie supérieure par un rebord circulaire d'appui (2) sur le goulot du récipient (11). Le corps (1) est fermé dans sa partie inférieure par une membrane microporeuse (3) au seuil de coupure inférieur à 0,2 micron et perméable à l'eau, aux gaz (oxygène, azote, dioxyde de carbone,...) et aux molécules de poids moléculaires inférieurs à 100 000 daltons (sels, sucres simples, alcools et métabolites intermédiaires, radicaux chimiques,) mais imperméable aux cellules microbiennes telles que les bactéries, les levures, et les moisissures. Le corps (1) et la membrane (3) délimitent une cavité (4) qui fait fonction de réservoir.- 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.
- un deuxième corps cylindrique creux (7) présentant un filetage terminal supérieur (8) qui permet le vissage du corps (7) sur le fonds intérieur de la tête (5), elle-même étant pourvue d'un filetage interne de vissage (6) sur le goulot (11). La cavité interne (10) du corps (7) est limitée dans sa partie inférieure, par une membrane synthétique microporeuse (9) au seuil de coupure inférieur à 0,2 μ, et perméable à l'eau, aux gaz (oxygène, azote, gaz carbonique,...) et aux molécules de poids moléculaires inférieurs à 10 000 daltons (sels, sucres simples, alcool et métabolites intermédiaires, radicaux oxygénés). L'assemblage final des corps fermés (1) et (7) compose un nouveau bouchon présentant deux compartiments internes (4) et (10), dont les contenus respectifs sont séparés de l'aliment réparti par deux membranes (3) et (9) aux porosités définies. Selon un premier exemple indicatif mais non exclusif de réalisation de l'invention d'après la Figure 5, une bonde en polyéthylène haute densité est formatée aux dimensions d'un cylindre de 5 cm de diamètre sur 10 cm de haut, destiné à des bonbonnes de 20 litres recevant des eaux de boisson. La bonde active selon l'invention se caractérise par une fonction antiseptique qui s'exerce tout au long des étapes de conditionnement et de stockage en participant ainsi à la protection sanitaire et à la sécurité alimentaire prolongée du produit contenu. La fabrication de la bonde selon la Figure (5) comporte les étapes suivantes :- a second hollow cylindrical body (7) having an upper end thread (8) which allows the body (7) to be screwed onto the inner bottom of the head (5), itself being provided with an internal screw thread ( 6) on the neck (11). 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 μ, 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). ) at defined porosities. According to a first indicative but non-exclusive embodiment of the invention according to FIG. 5, 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:
- le réservoir (4) reçoit 5 ml d'une solution de thiocyanate de sodium à 5 % ;the reservoir (4) receives 5 ml of a solution of 5% sodium thiocyanate;
- le réservoir (10) reçoit 10 ml d'une solution stérile de glucose à 5% ;the reservoir (10) receives 10 ml of a sterile 5% glucose solution;
- la membrane (9) est activée par fixation de glucose-oxydase (E. C. N0 1.1.3.4.) ;the membrane (9) is activated by fixing glucose oxidase (EC N 0 1.1.3.4.);
- la membrane (3) est activée par fixation de lacto-péroxydase (E. C. N°1.11.1.7.).- The membrane (3) is activated by binding lacto-peroxidase (E. C. No. 1.11.1.7.).
A titre indicatif et non limitatif, les solutions d'enzymes utilisées pour les fixations covalentes sont préparées en tampon citrate-phosphate 5OmM. à pH 7,5 comme suit :By way of indication and not limitation, the enzyme solutions used for the covalent bindings are prepared in 50mM citrate-phosphate buffer. at pH 7.5 as follows:
- solution à 1 mg / ml de glucose-oxydase fongique (E. C. n°1.1.3.4.) à 40 U. I. / mg - grade II de SIGMA- (St Louis - Etats Unis) : la glucose-oxydase, en présence d'oxygène, hydrolyse le glucose en D.glucono-lactone (E575), et en eau oxygénée ;- 1 mg / ml solution of fungal glucose oxidase (EC No. 1.1.3.4) at 40 IU / mg - grade II of SIGMA- (St Louis - USA): glucose oxidase, in the presence of oxygen , hydrolyses glucose to D.glucono-lactone (E575), and hydrogen peroxide;
- solution à 0,5mg de lacto-peroxydase bovine (E. C. N°1.11.1.7.) à 40 U. I. / mg - grade II de SIGMA- (St Louis- Etats Unis) : la lacto-peroxydase en présence d'eau oxygénée (H2O2) catalyse l'oxydation du thiocyanate en oxythiocyanate OSCN-. La fixation de chaque type d'enzymes s'effectue par immersion, pendant 60 mn à température ambiante, de 1 mètre carré de membrane en nylon, de marque PALL-Type Immunodyne ABC-, dans un bac contenant 500 ml d'une des solutions tamponnées préparées ci-dessus. La membrane est ensuite rincée par 3 fois avec 100 ml de tampon phosphate pH 7,5 puis saturée par immersion dans 100 ml d'une solution de caséine bovine à 2% en tampon phosphate pH 7,5 pendant 15 mn à température ambiante. Après 3 nouveaux rinçages par 100 ml de tampon phosphate, les membranes (3) et (9) sont égouttées puis séchées à -200C sous vide et stockées à + 40C, en atmosphère déshydratée, jusqu'à leur insertion définitive par fixation mécanique et collage sur les embouts inférieurs respectifs des corps (1) et (7) de la bonde selon la Figure (5). La bonde obtenue par l'assemblage final des corps (1) et (7) est stockée en chambre froide à 4°C jusqu'à sa fixation sur la bonbonne. Le bouchage de la bonbonne et son stockage à température ambiante entraîne l'activation des systèmes enzymatiques greffés sur les membranes (3) et (9). En présence du peroxyde d'hydrogène produit par la glucose-oxydase des deux côtés de la membrane (9), une réaction d'oxydation de l'ion thiocyanate par la lacto-peroxydase s'engage en (4) et se poursuit de part et d'autre de la membrane (3) avec production et diffusion de dérivés acides oxydés selon les réactions suivantes :- solution with 0.5 mg of bovine lactoperoxidase (EC No. 1.11.1.7.) at 40 IU / mg - grade II of SIGMA- (St. Louis, USA): lacto-peroxidase in the presence of hydrogen peroxide ( H2O2) catalyzes the oxidation of thiocyanate to OSCN- oxythiocyanate. Each type of enzyme is fixed by immersing, for 60 minutes at room temperature, 1 square meter of PALL-Type Immunodyne ABC- nylon membrane in a container containing 500 ml of one of the solutions. buffered prepared above. 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. After 3 new rinses per 100 ml of phosphate buffer, 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 capping of the bottle and its storage at room temperature leads to the activation of the enzymatic systems grafted onto the membranes (3) and (9). In the presence of the hydrogen peroxide produced by the glucose oxidase on both sides of the membrane (9), an oxidation reaction of the thiocyanate ion by the lactoperoxidase engages in (4) and continues through and other of the membrane (3) with production and diffusion of oxidized acid derivatives according to the following reactions:
OSCN- + H 202 > 02 - SCN- + H2OOSCN- + H 202> 02 - SCN- + H2O
Oxythiocyanate + peroxide SuperoxythiocyanateOxythiocyanate + peroxide Superoxythiocyanate
O2SCN- + H 202 > 03 - SCN- + H2OO2SCN- + H 202> 03 - SCN + H2O
Superoxythiocyanate TrioxythiocyanateSuperoxythiocyanate Trioxythiocyanate
Les radicaux libres produits ainsi que les substrats oxydés diffusent au travers de la membrane perméable (3) vers l'eau de boisson du récipient (11), dans laquelle ils interagissent fortement sur les microbes éventuellement présents. Le système lactoperoxydase (LP.) présente des activités biocides et biostatiques fortes vis à vis de différents micro-organismes tels que des bactéries (Listerias, staphylocoques, salmonelles, pseudomonas, mycoplasmes...), des protozoaires (Cryptosporidies), des virus (Bactériophages). L'activité antimicrobienne des radicaux oxygénés libérés par le bouchon permet la maîtrise et/ou la réduction des contaminants microbiens présents dans l'aliment et conduit à une qualité sanitaire prolongée des eaux conditionnées. Le système naturel anti-microbien LP, intégré dans un dispositif d'emballage pour produits fragiles constitue une nouvelle application industrielle, objet de l'invention. Les propriétés caractéristiques du dispositif d'emballage selon la Figure (5) autorise une utilisation pratique et répétitive pour traiter, aseptiser et stabiliser, de façon prolongée, des aliments liquides tels que des laits et produits laitiers, des eaux minérales, des eaux de boissons aromatisées et des boissons diététiques de divers régimes alimentaires à visées énergétique et/ou thérapeutique.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.
Les emballages et les fermetures d'emballages actifs selon les figures 1 , 2, 3, 4 et 5 ont caractérisés par le fait que l'un au moins de leurs éléments et/ou de leurs constituants est structuré et formaté pour recevoir et/ou produire et/ou diffuser des additifs alimentaires et des ingrédients technologiques. Ces nouveaux modèles de capsules, de bouchons, d'opercules et de couvercles bioactifs selon l'invention diffèrent des emballages actifs déjà existants par leurs formats et leurs formulations biologiques spécifiques, et par leurs activités fonctionnelles. Ils présentent les avantages de l'utilité technique, de la simplicité d'emploi et de la rapidité de mise en œuvre grâce à leur adéquation avec les machines de répartition actuelles. L'utilisation des emballages bioactifs selon l'invention conduit à un gain de productivité pour l'industriel, à un gain commercial pour le distributeur, et à un gain de qualité pour le consommateur. 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.

Claims

REVENDICATIONS
1 - Emballage actif et/ou fermeture d'emballage actif de formats divers tels que bouchon, capsule, joint, opercule, couvercle, bonde et robinet, caractérisés par le fait qu'ils comportent au moins un élément ou un constituant apte à produire et/ou à diffuser au moins une substance non hydratante constituée, sous forme pure ou associée, de composés biochimiques et/ou biologiques, appartenant aux additifs et compléments alimentaires et/ou aux ingrédients et auxiliaires technologiques utilisés dans la fabrication des denrées alimentaires et cosmétiques, cette substance étant notamment un colorant, et/ou un antioxygène, et/ou un conservateur, et/ou un arôme, et/ou un édulcorant, et/ou un acidifiant, et/ou un émulsifiant, et/ou un épaississant, et/ou un stabilisant, et/ou un exhausteur de goût, et/ou un gaz et/ou un ingrédient bioactif.1 - active packaging and / or closure of active packaging of various formats such as cap, capsule, seal, cap, lid, bung and tap, characterized in that they comprise at least one element or component capable of producing and / or to diffuse at least one non-moisturizing substance consisting, in pure or combined form, of biochemical and / or biological compounds, belonging to food additives and supplements and / or to the ingredients and processing aids used in the manufacture of foodstuffs and cosmetics, this substance being in particular a dye, and / or an antioxidant, and / or a preservative, and / or an aroma, and / or a sweetener, 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.
2 - Emballage actif et fermeture d'emballage actif selon la revendication 1 , caractérisé par le fait que ladite substance est composée de molécules, sous forme pure ou associée, telles que :2 - active packaging and closure of active packaging according to claim 1, characterized in that said substance is composed of molecules, in pure or associated form, such as:
- des gaz (dioxyde de carbone, dioxyde de soufre, azote...),- gases (carbon dioxide, sulfur dioxide, nitrogen, etc.),
- des sels (sels de sodium, de potassium, de calcium, de magnésium, de fer, de zinc, phosphates de sodium ou de potassium, thiocyanates de sodium ou de potassium, sulfites de sodium ou de potassium, carbonates de sodium, de potassium, de magnésium, nitrites et nitrates de sodium ou de potassium...),- 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 ...),
- des vitamines (vitamines A et caroténoïdes, vitamines B1 , B2, B5, B6, B8, B9, B12, vitamines C, D, E, K, PP...),vitamins (vitamins A and carotenoids, vitamins B1, B2, B5, B6, B8, B9, B12, vitamins C, D, E, K, PP, etc.),
- des glucides : lactose, saccharose, fructose, glucose, inuline, fructosaccharides,carbohydrates: lactose, sucrose, fructose, glucose, inulin, fructosaccharides,
- des lipides : acides gras poly-insaturéslipids: polyunsaturated fatty acids
- des protéines : lactoferrine, peptides bioactifs, lyzozyme- proteins: lactoferrin, bioactive peptides, lyzozyme
- des enzymes : oxydo-réductases, béta-galactosidase, glucose-oxydase, xanthine-oxydase, sulfite-oxydase, peroxydase, catalase,... ,enzymes: oxidoreductases, beta-galactosidase, glucose oxidase, xanthine oxidase, sulfite oxidase, peroxidase, catalase, etc.,
- des immunoglobulines anti-microbiennes : anticorps antibactériens, antifongiques, antiviraux, antiparasitaires- anti-microbial immunoglobulins: antibacterial, antifungal, antiviral, antiparasitic antibodies
- des microorganismes : bactéries lactiques (Lactobacillus, Lactococcus...), levures (Saccharomyces...), fungi (Pénicillium, Streptomyces...).- microorganisms: lactic acid bacteria (Lactobacillus, Lactococcus ...), yeasts (Saccharomyces ...), fungi (Penicillium, Streptomyces ...).
3 - Emballage actif et fermeture active d'emballage selon la revendication 1 ou la revendication 2, caractérisé par le fait qu'il présente une tête (1), prolongée par un corps principal (2) comportant un espace interne (4) doté d'au moins un élément compressible (5) imprégné d'additifs alimentaires et d'ingrédients technologiques en phase liquide ou solide et qui repose sur un joint poreux et perméable (6).3 - active packaging and active closure of packaging according to claim 1 or claim 2, characterized in that it has a head (1), extended by a main body (2) having an internal space (4) provided with at least one compressible element (5) impregnated with food additives and technological ingredients in the liquid or solid phase and which rests on a porous and permeable seal (6).
4 - Emballage actif et fermeture active d'emballage selon la revendication 1 ou la revendication 2, caractérisé par le fait qu'il présente un corps principal (1), comportant à chaque extrémité une cavité ou une cupule intégrée (3) contenant une charge d'additifs alimentaires et d'ingrédients technologiques sous formes de poudres et/ou de granulés solubles (4) et fermée par une membrane ou par un opercule perméable (5).4 - Active packaging and active closure of packaging according to claim 1 or claim 2, characterized in that it has a main body (1) having at each end a cavity or integrated cup (3) containing a load of food additives and technological ingredients in forms of soluble powders and / or granules (4) and closed by a membrane or a permeable cover (5).
5 - Emballage actif et fermeture active d'emballage selon la revendication 1 ou la revendication 2, caractérisé par le fait qu'il présente un corps principal (1), surmonté d'une tête (2), et pourvu à sa partie inférieure d'une cavité ou d'une cupule intégrée (3) contenant une charge d'additifs alimentaires et d'ingrédients technologiques sous formes de poudres et/ou de granulés solubles (4) et fermée par une membrane ou par un opercule perméable (5).5 - active packaging and active closure of packaging according to claim 1 or claim 2, characterized in that it has a main body (1), surmounted by a head (2), and provided at its lower part with an integrated cavity or cup (3) containing a load of food additives and technological ingredients in the form of powders and / or soluble granules (4) and closed by a membrane or a permeable cover (5) .
6 - Emballage actif et fermeture active d'emballage selon la revendication 1 ou la revendication 2, caractérisé par le fait qu'il présente un corps principal tubulaire (1) multi-ajouré (2) et revêtu sur sa surface d'une membrane synthétique (3) micro-poreuse et perméable à l'eau, aux gaz et aux métabolites mais imperméable aux bactéries, aux levures et aux fungi ; la cavité (4) contient une charge d'additifs technologiques tels que des micro-organismes fermentaires (bactéries et/ou levures et/ou fungi) sous forme de poudres ou de granulés solubles, et est fermée par un opercule (5) fixé par une capsule (6) sur le récipient (7).6 - active packaging and active closure of packaging according to claim 1 or claim 2, characterized in that it has a tubular main body (1) multi-perforated (2) and coated on its surface with a synthetic membrane (3) microporous and permeable to water, gases and metabolites but impervious to bacteria, yeasts and fungi; the cavity (4) contains a charge of technological additives such as fermentation microorganisms (bacteria and / or yeasts and / or fungi) in the form of powders or soluble granules, and is closed by a lid (5) fixed by a capsule (6) on the container (7).
7 - Emballage actif et fermeture active d'emballage selon la revendication 1 ou la revendication 2, caractérisé par le fait qu'il présente deux corps tubulaires complémentaires (1) et (7) comportant respectivement des cavités (4) et (10) fermées à leurs extrémités inférieures par des membranes (3) et (9) perméables à l'eau, aux gaz et aux métabolites mais imperméables aux micro-organismes (bactéries, levures, fungi). La cavité (4) contient une charge d'additifs alimentaires et/ou d'ingrédients technologiques (glucides, sels, protéines,...) sous forme pulvérulente soluble et la cavité (10) contient une charge de sels (thiocyanate de potassium...). sous forme de poudre soluble ; la membrane perméable (3) porte une couche d'enzymes (glucose-oxydase,...) fixées par liaisons covalentes et la membrane perméable (9) porte une couche d'enzymes (peroxydases, ..) fixées par liaisons covalentes.7 - active packaging and active closure of packaging according to claim 1 or claim 2, characterized in that it has two complementary tubular bodies (1) and (7) respectively having cavities (4) and (10) closed at their lower ends by membranes (3) and (9) permeable to water, gases and metabolites but impermeable to microorganisms (bacteria, yeasts, fungi). The cavity (4) contains a load of food additives and / or technological ingredients (carbohydrates, salts, proteins, ...) in soluble powder form and the cavity (10) contains a load of salts (potassium thiocyanate. ..). as a soluble powder; the permeable membrane (3) carries a layer of enzymes (glucose oxidase, ...) fixed by covalent bonds and the permeable membrane (9) carries a layer of enzymes (peroxidases, ..) fixed by covalent bonds.
8 - Emballage actif et fermeture active d'emballage selon la revendication 1 ou la revendication 2 caractérisé par le fait qu'il présente des fonctions nouvelles applicables à l'obtention et/ou à la conservation des propriétés physicochimiques, organoleptiques, nutritionnelles, diététiques, sanitaires et cosmétiques des denrées ainsi conditionnés tels que les eaux, vins, champagnes, bières, jus de fruits, huiles végétales, laits et produits laitiers, soupes de légumes, purées végétales, tisanes et extraits végétaux, confitures et compotes, sauces, ovoproduits, viandes, fruits, légumes, salades, épices et condiments, crèmes, pommades, lotions et eaux de toilette. 8 - active packaging and active closure of packaging according to claim 1 or claim 2 characterized in that it has new functions applicable to the obtaining and / or conservation of physicochemical properties, organoleptic, nutritional, dietary, health and cosmetics of packaged goods such as water, wines, champagnes, beers, fruit juices, vegetable oils, milks and dairy products, vegetable soups, vegetable purees, herbal teas and extracts, jams and compotes, sauces, egg products, meats, fruits, vegetables, salads, spices and condiments, creams, ointments, lotions and eaux de toilette.
EP06709148A 2005-01-26 2006-01-23 Novel bioactive packages and the closures thereof Withdrawn EP1841663A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR0500803A FR2881115B1 (en) 2005-01-26 2005-01-26 NEW BIOACTIVE CAPS AND COVERS: METHODS OF MANUFACTURE, CHARACTERISTIC PROPERTIES, AND INDUSTRIAL APPLICATIONS
PCT/FR2006/000146 WO2006079708A1 (en) 2005-01-26 2006-01-23 Novel bioactive packages and the closures thereof

Publications (1)

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

Family

ID=34954855

Family Applications (1)

Application Number Title Priority Date Filing Date
EP06709148A Withdrawn EP1841663A1 (en) 2005-01-26 2006-01-23 Novel bioactive packages and the closures thereof

Country Status (6)

Country Link
US (1) US20080169217A1 (en)
EP (1) EP1841663A1 (en)
AU (1) AU2006208823B2 (en)
CA (1) CA2595963A1 (en)
FR (1) FR2881115B1 (en)
WO (1) WO2006079708A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104859939A (en) * 2015-06-10 2015-08-26 无锡职业技术学院 Bottle cap capable of displaying freshness of beverage

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20100264142A1 (en) * 2009-04-21 2010-10-21 Ellery West Hybrid Closure For Containers
US20120207876A1 (en) * 2011-02-15 2012-08-16 Dennis Arthur Lonergan Food Product With Biocontrol And Method
US20140363550A1 (en) 2011-12-22 2014-12-11 Conopco, Inc. D/B/A Unilever Container closure device capable of dispensing metered amounts of liquid
US20140335234A1 (en) 2011-12-22 2014-11-13 Conopco, Inc., d/b.a UNILEVER Container closure device capable of dispensing metered amounts of liquid
GB2540054B (en) 2014-04-30 2017-07-12 Matoke Holdings Ltd Antimicrobial compositions
CN106219049A (en) * 2016-08-27 2016-12-14 康福永 A kind of bottle of the disposable automatic blending of energy
US20210163194A1 (en) * 2017-05-04 2021-06-03 Vireo Health Inc. Volatiles preserving packaging and methods
EP3461345A1 (en) * 2017-09-28 2019-04-03 Fixed Phage Limited Anti-bacterial packaging
GB201716986D0 (en) 2017-10-16 2017-11-29 Matoke Holdings Ltd Antimicrobial compositions
CN109677752A (en) * 2019-01-29 2019-04-26 贵州诠释纯粮酒有限公司 Liquor-making byproduct resource utilization method
US11148847B2 (en) 2019-05-01 2021-10-19 Pepsico, Inc. Plastic neck outsert for metal beverage container

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2362796A (en) * 1941-08-30 1944-11-14 Charles F Boesel Absorbent closure cap
US4350508A (en) * 1981-12-21 1982-09-21 Santoro Dario S Desiccant cap
US5004118A (en) * 1989-12-04 1991-04-02 Eric England Container cover
US5256405A (en) * 1991-12-30 1993-10-26 Tom's Of Maine Herbal deodorant
ATE174297T1 (en) * 1995-08-31 1998-12-15 Sanner Friedr Gmbh Co Kg CONTAINER CLOSURE WITH DRY MATERIAL CHAMBER
AUPO070596A0 (en) * 1996-06-27 1996-07-18 Gartner, Bradley Francis Closure cap
JP2002539040A (en) * 1999-03-05 2002-11-19 フイルメニツヒ ソシエテ アノニム Perfuming device for perfuming the head space of a container
US6165523A (en) 1999-04-26 2000-12-26 Story; Douglas Injector bottle cap assembly
WO2001068470A1 (en) * 2000-03-16 2001-09-20 Brian Slade Closure device for the diffusion of aroma
EP1136015B1 (en) * 2000-03-20 2003-05-14 Givaudan SA Container for a consumer product, a cover for a container and the use of an insert.
FR2812620B1 (en) * 2000-08-04 2002-12-27 David Platre REVERSIBLE SEALING DEVICE FOR CONTAINER
US6511726B1 (en) * 2000-09-27 2003-01-28 Kraft Foods Holdings, Inc. Flavor retention and release system
FR2832598B1 (en) * 2001-11-26 2006-01-27 Oreal ARTICLE OF PACKAGING AND / OR APPLICATION OF A PRODUCT
US20040018278A1 (en) * 2002-07-25 2004-01-29 Popplewell Lewis Michael Packaging containing fragrance

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO2006079708A1 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104859939A (en) * 2015-06-10 2015-08-26 无锡职业技术学院 Bottle cap capable of displaying freshness of beverage
CN104859939B (en) * 2015-06-10 2017-03-08 无锡职业技术学院 A kind of bottle cap for showing drink freshness

Also Published As

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

Similar Documents

Publication Publication Date Title
EP1841663A1 (en) Novel bioactive packages and the closures thereof
Prades et al. Coconut water preservation and processing: a review
US5468508A (en) Preservation of fresh fruit juices and fruit juice blends
US20130078339A1 (en) High Pressure Processing of Pathogenostat-Treated Food Articles
EA017581B1 (en) Package for a food product comprising microbial oxygen absorber and use thereof
Cachon et al. Quality performance assessment of gas injection during juice processing and conventional preservation technologies
US5106633A (en) Dry yeast immobilized in wax or paraffin for scavenging oxygen
Tucker Food biodeterioration and methods of preservation
FR2559648A1 (en) PROCESS FOR PRESERVING PERISHABLE VEGETABLE FOODSTUFFS
CA2896893A1 (en) Device for the controlled transfer of volatile gases or gaseous molecules into a container intended to contain a liquid or semi-liquid food product
López-Gómez et al. 10 Packaging and the Shelf Life of Orange Juice
RU2615145C1 (en) Method of treating liquid food product
EP0785891B1 (en) Inhibition of the growth of micro-organisms
JP2016185160A (en) Method for storing crop and producing beverage
JP2005087044A (en) Method for judging quality of food, drink or the like and indicator therefor
US20070243295A1 (en) Spore Inactivation Process
Subramaniam Dairy foods, multi-component products, dried foods and beverages
AU656170B2 (en) Preservation of fresh fruit juices and fruit juice blends
US20080226778A1 (en) Methods for processing food for consumption by individuals having difficiulty chewing and/or swallowing
EP0777968A1 (en) Preservation of fruits
EP3978592A1 (en) Preparation for preparing sangrias or other fruit beverages
WO2021144529A1 (en) A device for optimising the conservation of bottled wines and for limiting sulphite ingestion by consumers
Harima Free oxygen scavenging packaging
Rashidzadeh et al. Investigation of Oxygen absorbent in food packages
Lee Combined use of modified atmosphere packaging (MAP) and glucose (GOX) for shelf-life extension of fresh fish

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IS IT LI LT LU LV MC NL PL PT RO SE SI SK TR

17P Request for examination filed

Effective date: 20070808

DAX Request for extension of the european patent (deleted)
17Q First examination report despatched

Effective date: 20100604

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE APPLICATION IS DEEMED TO BE WITHDRAWN

18D Application deemed to be withdrawn

Effective date: 20150811