Novel bioactive packages and the closures thereof

Translation of description of equivalent WO 2006079708 A1

NEW PACKAGING AND CLOSURES PACKAGING BIOACTIVE

p0002The present invention relates to the arrangement, manufacturing and industrial applications of new packaging materials represented by devices such as plugs, lids, seals, caps, lids, plugs and valves for the bioactive closing bottles, vials, jars, boxes, cans, barrels, tanks and various containers used for packaging and storage of food products and dietary and cosmetic products.

p0003These qualified new packaging bioactive consist, unitarily or associated, of metallic materials and / or cellulose and / or synthetic, and they are characterized in that at least one of their components and / or constituents incorporated and / or provides and / or distributes biochemical substances and / or biological conferring new functional properties such packaging. The packaging is generally defined as an assembly of materials designed to receive, contain and protect goods to be stored, transported and marketed. In particular, food packaging must, by its intrinsic properties allow optimum preservation of the food content throughout its life cycle, from manufacture to consumption. It must protect the food outside germs, provide selective barrier properties to gases, support the changes related to the temperature or humidity of the environment during storage, marketing and use by the consumer and comply with regulations.

p0004The currently used packaging provide passive functions of collection, packaging, physical restraint and mechanical protection of food against environmental factors encountered in the manufacturing steps, storage, transport and sale. European regulations dealing with packaging in contact with food intended to protect consumer health. The European Directive 89/109 / EC provides that materials and articles intended to come into contact with food must comply with the principle of inertia. The materials and articles intended to come into contact with foodstuffs, products and beverages for must not, under normal or foreseeable conditions of use, assign to these commodity components in quantities which could endanger the health or bring about an unacceptable change in the composition of the food. This Directive does not authorize the use of active packaging that meet the following definition in Wagner (1989): "An active packaging provides more than just protection. It interacts with the product and in some cases responds to changes in the surrounding environment or the product itself. "

p0005A new European regulation has amended Directive 89/109 / EC and now takes into account the concept of packaging "assets" which authorizes the principle of "deliberate transfer or absorption of compounds to or from the food in order to maintain that improving the conditions of conservation of the product. "

p0006Packaging materials can thus change the composition of the food only if the changes comply with the Community provisions applicable to food, as defined in Directive 89/107 / EEC on food additives.

p0007Substances such as food additives deliberately incorporated into certain active materials intended to come into contact with food in order to be released into the packaged food may be authorized. According Gontard, active packaging can be classified into three broad categories:

p00081) The interactive packaging which act in a controlled manner on the food to improve and maintain quality throughout the distribution chain. The activity of these packages is to control the risk of food spoilage associated with different mechanisms of oxidation of lipids, tissue browning, degradation of vitamins or microbial contamination. Many products are offered on the market as oxygen absorbers bags or sachets absorbers of carbon dioxide, manufactured by Mitsubishi Gas Chemical (Japan) by Multiform Desiccators (United States), by Bioka (Finland) and Standa (La France).

p00092) Indicators packages that respond to the food characteristics and storage conditions for consumer information. The devices are typically used indicators Time / Temperature based on enzymatic type reactions or polymerization. They are produced by different companies: 3M Monitor (Great Britain), Trigon Industries (Great Britain), Lifelines Technology (USA), Pillsbury Co. (United States), Marupfroid (France). Colored 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).

p00103) preparers packages that modify the characteristics of the food for easier consumption. These are essentially autochauffants packaging or issuant self-Cooling offered by Print pak Inc. (USA), by Baritalia (Italy) and Bréger (France).

p0011Furthermore certain packing devices used transiently during food manufacturing steps are rather skilled technological packaging. The new plugs, caps, lids, lids, taps and bioactive connections of the invention differ from existing assets by their specific packaging formats, biochemical or biological content and their new functional activities. These new packages or packaging closures are formatted to fit different types of containers such as bottles, cans, bricks, jars, pots, cans, bottles, barrels, casks, vats, tanks, and are characterized in that they comprise at least one element or component able to produce and / or distribute at least one non moisturizing substance incorporated in pure form or in combination, biochemical compounds and / or biological, belonging to food additives and supplements and / or the ingredients and processing aids used in the manufacture of food and cosmetic products, said substance being in particular a dye, and / or an antioxidant, and / or a preservative, and / or flavoring and / or sweetener, and / or an acidifier and / or an emulsifier and / or thickener, and / or a stabilizer, and / or a flavor enhancer, and / or a gas and / or a bioactive ingredient.

p0012The chemical compounds and / or biological may in particular be:

p0013- Chemical elements (oxygen free radicals, minerals, ...)

p0014- Nitrogenous molecules, chlorine, iodine, bromine, sulfur, phosphate ...

p0015- Biochemical elements (carbohydrates, fats, proteins, metabolites, ...)

p0016- Biological components (flavors, vitamins, enzymes, immunoglobulins ...)

p0017- Microbiological elements (bacteria, yeasts and fungi, ...). In particular, it may be:

p0018- Gas (carbon dioxide, sulfur dioxide, nitrogen ...),

p0019- Salts (sodium, potassium, calcium, magnesium, iron, zinc, sodium phosphate or potassium, sodium thiocyanate or potassium, sodium sulfite or potassium, sodium carbonate, potassium , magnesium, and sodium nitrite or potassium nitrate ...),

p0020- Vitamins (vitamin A and carotenoids, vitamins B1, B2, B5, B6, B8, B9, B12, C, D, E, K, PP ...),

p0021- Carbohydrates: lactose, sucrose, fructose, glucose, inulin, fructosaccharides,

p0022- Lipids: polyunsaturated fatty acids, ...,

p0023- Proteins: lactoferrin, bioactive peptides, lysozyme, ...

p0024- Enzymes: oxidoreductases, beta-galactosidase, glucose oxidase, xanthine oxidase, sulphite oxidase, peroxidase, catalase

p0025- Anti-microbial immunoglobulins: antibacterial antibodies, antifungal, antiviral, antiparasitic

p0026- For microorganisms: lactic acid bacteria (Lactobacillus, Lactococcus ...), yeast (Saccharomyces ...), fungi (Penicillium, Streptomyces ...)

p0027Plugs, caps, lids, seals, valves and bioactive lids, objects of the invention are characterized by that they allow, during the closure of the container, to obtain a unitary manner and / or in combination:

p0028- The addition and distribution, immediate and / or delayed, the various compounds and their interactions with products in the components and / or elements to closures and packaged products;

p0029- Aromatic enrichment and / or nutritional, Ia health protection and extended shelf packaged liquid products (milk, wine, champagnes, ciders, beers, juices, water, lotions, ...), semi-liquid (egg products, vegetable soups, vegetable purées, compotes, jams, creams, sauces, ready meals, salves, ointments, ... ) and solids (fruit and vegetable powders, granules ...).

p0030Nature, assembly mode and formatting of structural elements, the formulation of bioactive compounds, new functional properties and industrial applications of new packaging and packaging closures (cap, cap, lid seal, drain, faucet, ...) are the object of the present invention described below, following five different models for illustrative purposes but not limited to, respectively shown in Figures 1-5.

p0031These figures are side views in section of these different models.

p00321.) Capsule cap and additive function to lid according to Figure 1

p0033According to a first general preferential but not exclusive embodiment of packaging devices of the invention, the capsule model, a lid or cover as in Figure 1 is characterized by its additive function of containing and disseminating food additives and / or ingredients and processing aids included prior to the packaged product. The capsule, the lid and the lid are made of different materials with or without, such as metal compounds (aluminum, iron, tin ...), and / or as synthetic plastics (polyethylene, polypropylene. ..).

p0034The capsule models, lid and lid according to figure 1 comprises a head (1) which is provided with an internal thread (3) for screwing onto 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 workpiece (5) and / or the O-ring (6), divided into one or more superimposed layers (6a , 6b, ...). The part (5), convoluted and spongy structure, advantageously consists of the assembly of different formatted expanded materials with or without, such as plastics (polyethylene, polypropylene, polyvinyl, polysulfone, polyurethane, ...) or natural materials polymerized (starch, cellulose, agarose, casein, chitosan, lactic acid ...). The workpiece (5) is formed of one or more superimposed layers and is a tank whose dimensions and the size vary with the size of the container to close and with the amount of additives and ingredients to be charged.

p0035For example non-limiting indication, the workpiece (5), composed of low density polyethylene and sponge, is formatted elastic and compressible disk. The part (5) is then given a specific charge in the form of powder or solution, food additives and / or the technological iliaires, pure or shareholders, represented by conservative (lactic acid, acetic acid, peracetic acid, tartaric acid, sodium sulphites and potassium, sodium nitrite and potassium, sodium bicarbonate and potassium, 8-hydroxyquinoline, hydrogen peroxide and persalts, ethanol, sodium hypochlorite, and bacteriocins nisin, essential plant oils .. .), and / or antioxidants (carbon dioxide, nitrogen, argon, natural phenolic compounds, ...) and / or vitamins (vitamins A₁ C, E)₁ and / or sweeteners (polyols, acesulfame, aspartame, cyclamate, thaumatin, neohesperidin ...), and / or flavor enhancers (glutamates, ribonucleotides, ethylmaltol ...), and / or by peptides and active proteins (lysozyme, lactoferrin and reduced transferrin, glucose oxidase, catalase, lacto-peroxidase, glutathione ...), and / or flavoring (eugenol, vanillin, pinene, limonene, geranial). The O-ring seal (6), divided into one or more superimposed layers (6a, 6b, ...) comprises one or more pores (7) allowing the passage of solutions located in (5) to the space (4 ).

p0036For example non-limiting indication, the first layer (6a), expanded polyethylene, is responsible for a given volume of additives in liquid phase. The layer (6b), adjoins the layer (6a) consists of an aluminum film 0.5 mm thick, having a barrier effect and impermeable to water and gases (oxygen, nitrogen, carbon dioxide) which serves as a sealing lid after screwing. Laying the cap on the neck of the container (8) produces a circular vertical pressure on the gasket (6) and the disc (5) which will then release, through the orifice (7), most of their respective contents in the packaged product in (8). The residual additives in (5) and (6a) then continuing their slow diffusion to the foodstuff packaged in (8) throughout the storage period. The model according to Figure (1a) having two tanks (5) and (6) distinct, allows the loading and the separate and sequential distribution of little or no compounds compatible between them. The characteristic advantage of this capsule model, a lid and additive function to lid according to Figure (1) of the invention consists in the fact that the diffusion of the active compounds occurs sequentially, first at the time of closing the container and then through the storage of the food. This feature results in a manufacturing saving time and a longer period of distribution of the active compounds in the products so conditioned.

p0037According to a first preferred but not exclusive example of industrial production and application of the invention, the capsule according to Figure 1, composed of polypropylene, is formatted to close an infant milk bottle of 1 liter, wide-mouth 4 cm of diameter. The capsule comprises in its internal cavity (4) two separate containers represented respectively by the disc (5) and the seal (6). The manufacture of the active capsule, intended for packaging of formula, is carried out as follows: the disk (5), consisting of a frame celluloses polymerized and expanded, receives a load of vitamins and food ingredients associated in an original formulation that meets the dietary properties required for infant formula conditioning. The seal (6a) is loaded by two milliliters (2 ml) of a mixture of vitamins (vitamins A₁ D, E.), emulsifiers (lecithin), and fatty acids, according to the formulation provided below for guidance:

p0038- Vitamin A (E160a): 400 mg. - Vitamin D3: 12.5 mg.

p0039- Vitamin E (E306): 6.6 g.

p0040- Linoleic acid: 40 g.

p0041- Linolenic acid: 50 g.

p0042- Carnitine: 80 g.

p0043- Taurine: 3.5 g.

p0044- Lecithins (E 322): 30 g.

p0045- Water, qs 1000 ml.

p0046The disc (5) is loaded by a 1 milliliter (ml) of a mixture of water-soluble vitamins (Vitamins B, C, PP, ..). proteins (lactoferrin, lactoperoxidase, lysozyme, antimicrobial antibodies ...), minerals and trace elements, according to the formulation provided below for guidance:

p0047- Vitamin B1: 400 mg.

p0048- Vitamin B2: 1, 5 g.

p0049- Vitamin B5: 3 g.

p0050- Vitamin B6: 0,6 g.

p0051- Vitamin B9: 90 mg.

p0052- Vitamin B12: 2 g;

p0053- Vitamin C (E300 - E301 - E302): 60 g.

p0054- Vitamin P: 600 mg.

p0055- Calcium orthophosphate (E341): 75 g.

p0056- Magnesium Carbonate (E504): 10 g.

p0057- Zinc: 8 g.

p0058- Sodium Iodide (E010) 150 mg.

p0059- Bovine Ferrine: 0.5 g.

p0060- Bovine Lacto-peroxidase 0.5 g. - Ozyme (E1105): 0.5 g.

p0061- Lactic antiviral immunoglobulins: 50g.

p0062- Water: qs 1 000 ml.

p0063The disc (5b) and the seal (6a) thus loaded are inserted on the inside of the funds head (1) of the capsule. It is then attached by its thread (2) on the neck (8) of the container. The screwing of the capsule causes the migration and dissemination of vitamins, salts, fatty acids and proteins contained in (5) and (6a) in the milk in (8). Preparations currently available infant formulas contain enriched formulations vitamins. Some of these vitamins (especially B vitamins) are temperature 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 perform the addition of the vitamins, and in particular the heat-sensitive vitamins after sterilization and packaging, and to protect the molecular integrity and biological activity of these vitamins in infant formula. A feature of the active capsule of the invention thus consists in maintaining the nutritional properties of this dietary milk during the period of storage, transport and distribution.

p0064A second example of application as per Figure 1, provided below as indicative but not limiting, is represented by an active capsule used for the packaging of fresh milk. The components of fresh milk, in particular fat and some vitamins, are sensitive to atmospheric oxygen and its altered by oxidation during storage. The manufacture of an anti-oxygen capsule for the packaging of fresh milk, is carried out as follows: the disk (5) is loaded by a 1 milliliter (ml), a solution of ascorbic acid (E300) or ascorbates (E301 or E302 or E304), 30 g per liter and the seal (6) is 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 cap is then screwed onto the neck (8) of the container. The screwing causes the distribution of the ascorbic acid and tocopherols to the milk packaged acid (8). active capsule of the properties of the invention allow longer storage of the organoleptic characteristics of milk and cheese and its derivatives are an important competitive advantage in marketing.

p0065A third example of application as per Figure 1, provided below as indicative but not limiting, is represented by an active capsule for packaging of edible oils. In this application, the disc (5) receives in one milliliter (1 ml), a load of a gram (1 g) Tocopherols (E306) emulsified in a solution of fatty acid esters (E471) 5 g liter. The seal (6a) is loaded by a 1 milliliter (ml) of a liquid mixture to 10% ascorbic acid (E300) and 10% propyl gallate (E310). The specific functions of the capsule according to Figure 1 are characterized by nutrient enrichment and protection against oxidation of lipids-rich foods such as cooking oil, margarine, fats and plant essential oils, milks fees, infant formula, dietary milk, cheese products (fermented milk, butter, white curd cheese and yoghurt.

p0066A fourth exemplary non-limiting indication of application is represented by a formatted capsule according to Figure 1 and for closing bottles bottles, bricks and receiving boxes wine. The metal or plastic capsule comprises a head (1) of 3 cm diameter extended by a body (3) to 6 cm long. During the manufacture of the active capsule, the space (4) receives the circular piece (5) consisting of superimposed layers of viscose in joint according to FIG 6. and loaded sulfites (potassium metabisulfite (for example E228) at doses ranging from 25 mg to 100 mg, as powders or granules. The workpiece (5) is then fixed by gluing on the inner bottom of the capsule. After closing the bottle (8), the load of sulfites between in contact with the wine and gradually spread therein by installing prolonged protection against oxidation and against the growth of microbial contaminants present. In this specific application at wine packaging, the active capsule according to Figure 1 can be formatted and dimensioned in various ways depending on the size of the container receiving the wine.

p0067According to the invention, the sizes and dimensions chosen for the capsule according to Figure 1 can lead to constitute a barrel bung and / or barrel or a tank of liquid lid or "cubitainer" to conservative functions.

p0068A fifth cap sample application according to Figure 1 provided as indicative but not limited to, concerns a metal cap formatted and loaded to close the beer bottles and / or vials of concentrated infusions and / or containers pots jams and marmalades. To this end, the disc (5) made of expanded polypropylene, receives a load of 1 ml of a solution containing 200 mg / liter of potassium sorbate (E202) and gasket (6) receives a load of 1 ml of a sodium benzoate solution (E211) 150 mg / liter. These additives released after closure of the container cause a protection against oxidation as well as a prolonged preservation of the organoleptic properties of the packaged food.

p0069A sixth application example according to Figure 1 provided as non-limiting indication, is a synthetic cap formatted and loaded for closing containers (bottles, boxes, ...) receiving fruit juice, or water flavored or specific diet drinks. To this end, the disc (5), of woven polyethylene, receives a load 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 load of 0.5 ml of a solution comprising aromatic for 1 liter:

p00701 mg of vanillin + 1mg isoeugenol + 10 g tannin + 0.25 mg guanylic acid (E626) 0.25 mg + of inosinic acid (E630) and 20 mg of aspartame (PS 200). These additives released after closure of the container (8) induce the continued presence of aromatic, dietetic and gustatory properties of packaged beverages.

p0071According to a seventh example of non-exclusive application, a flat top screw of variable size and of synthetic nature is formatted according to Figure 1 to serve as active closure pots, and / or glasses and / or terrines receiving diets treated or cooked. The lid comprises a circular head (1), 8 cm in diameter and 2 cm in height, to which is fixed on the inner side, a circular piece (5) woven viscose, 7.8 cm in diameter and 0.5 cm thick which is charged with 100 mg of a mixture of equal volumes powders lactates (E270) and sorbates (E200) potassium. The packaging of sauces, purees, candied fruit, jams and compotes in containers fitted with this type of cover assets entails the dissolution and diffusion of active ingredients contained in (5) to the surface of the food distributed and led to their protection and extended their conservation until consumption . Capsules patterns, lids, seals and covers according to Figure 1 allow, according to the nature and the specific formulation of compounds loaded into the elements (5) and / or (6), to transfer to the food divided into (8) various molecules such as salts, trace elements, vitamins, amino acids, fatty acids, peptides and proteins, sugars and sweeteners, preservatives, flavorings and fruit extracts, vegetables and various plants. Functions additive characteristics of these bioactive closures according to the invention consist in the addition and distribution of food additives and / or technological ingredients of nutritional enrichment generators and controlled preservation of packaged goods such as foodstuffs (milk and dairy products, wines, spirits, spirits, syrups, juices, mineral water, diet drinks, teas, herbal teas, jams ...), and as cosmetic preparations (colognes, lotions, ointments, creams, ointments ...).

p00722.) caps and lids to the additive and protective functions according to Figure 2

p0073According to a second general preferential but not exclusive embodiment of packaging devices of the invention, caps and lids models according to Figure 2 are characterized by their protective function of containing, release and dissemination of antimicrobial substances included into the food conditioning. Caps and lids are made of different materials, with or without, such as natural materials (cellulose, cork ...), or such as plastics (polyethylene, polypropylene ...) and / or glass.

p0074In a first instance indicative but not limited to, the plug according to Figure 2 is made for sealing bottles of still and sparkling wines. It comprises a main cylindrical body (1) made of agglomerated cork granules and / or compact cork. The active plug manufacturing method according to the invention consists in treating the assembly either before cork granules or cork body (1) with at least a given antiseptic solution so as to impregnate and loading the cork anti-microbial molecules. For example, and without limitation, the body (1) of the stopper is immersed for 7 days at room temperature in a solution of ethanol 10%; after this period of soaking, the body (1) is dried in a sterile atmosphere, and is then immersed a second time for 5 days at room temperature in a concentrated solution of sulfur dioxide provided in the form of sodium bisulfite ( E222) or potassium bisulfite (E228) to 18% (180 g / l of SO2). The cap is then drained and dried superficially for 5 minutes at 4O⁰C₁ then it is packaged in waterproof plastic bag and sealed until its final use. Two characteristic properties of cork treated according to the invention lies in its chemical safety and its microbial sterility acquired during the process .The treaty plug rid of some original chemical contaminants such as trichloroanisols and micro-organisms present in the raw cork and it also retains its essential initial physical properties to the conservation of the organoleptic characteristics of wines and champagnes blocked.

p0075A third characteristic of the active plug obtained according to the invention applies in the corking wine bottles: the active stopper is compressed when inserted into the neck and then releases it to the surface of small amounts of sulfur dioxide sanitize the inner and outer surfaces of the bottle neck. This feature allows to monitor and control the subsequent risk of proliferation of microorganisms on Ia head cap.

p0076A fourth feature cap application of the invention consists in the slow diffusion impregnated sulfur dioxide in the body (1) to the wine in which it will exert its protective activity during storage. In general, the active plug according to the invention may be, at the time of its manufacture, one or several cycles of impregnation and treatment with anti-microbial agents, used alone or in mixture, such as antiseptic solutions (sulfites, alcohol, hypochlorite ...), and / or gases (formaldehyde) and / or ionizing radiation.

p0077In a second indicative but not exclusive embodiment and industrial application according to the invention, the plug according to Figure 2 is formatted to fill effervescent alcoholic beverage bottles such as sparkling wines, ciders and champagnes. The plug formed of a main cylindrical body (1), cork or synthetic polymers, comprises at each of its ends a depression (2) being covered, if necessary, by a cup (3) made of polyethylene. The cavity (2) or the cup (3) receives a load of 100 mg of potassium metabisulfite (E228) and is then closed by bonding, using a microporous polytetrafluoroethylene seal (4), permeable water and gases. After sealing the container (5), sulfites in (2) or (3) diffuse through the membrane (4) and are gradually released into the immediate environment of the cap, and into the container (5) and its contents . The antimicrobial activity of sulfur dioxide released from the active plug helps control microbial flora (yeasts, molds, fermentative bacteria, ..) residual packaged drinks and to extend their shelf life.

p0078In general, the plug type according to Figure 2 is characterized by its size and by its formulation of active compounds loaded into its components and / or (2) and / or (3) and its ability to disseminate to the product distributed in (5) various additives and processing ingredients such as salts, trace elements, vitamins, amino acids, peptides and proteins, fatty acids, flavors, and plant extracts, sugars, and preservatives.

p00793.) caps and covers the additive and protective functions of Figure 3

p0080According to a third general preferential but not exclusive embodiment of packaging devices of the invention, the caps of models, covers and lids according to Figure 3 are characterized by their antioxidant function of containing and disseminating materials antioxidant included. Caps and lids, made of different materials with or without, such as metal compounds (aluminum, iron, tin ...), such as plastics (polyethylene, polypropylene, copolymers ...) and / or such as natural materials (cellulose, cork ...) comprise a main body (1), surmounted by a head (2) and provided in its lower end portion, a hollow cup (3) serving as a reservoir function (4), and closed by a microporous cover (5) in one or more layers permeable to water and to gases.

p0081In a first instance indicative but not limited industrial application and embodiments of the invention, the active plug of Figure 3 is manufactured to close bottles guard wines, fortified wines and flavored wines sensitive to reactions oxidation. It consists of a main cylindrical body (1) cork, topped with a round head (2) copolymers and provided in its lower part of a cup (3) made of polyethylene defining a space (4) which receives during activating a charge consisting of a mixture of 50mg 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) polyvinylidene fluoride (PVDF) microporous and permeable to water and to gases. Closing the bottle (6) with the active slug causes a migration of the water vapor from the product packed at (6) to the reservoir (4) through the cover (5). Potassium metabisulfite and the sodium bicarbonate in contact with water will produce sulfur dioxide respectively and carbon dioxide migrate through the cover (5) and then diffuse into the confined space of the bottle (6 ). Cumulative antioxidant activities of sulfur dioxide and carbon dioxide thus released leads to the prolonged protection of the organoleptic properties of packaged beverages.

p0082In a second example indicative but not exclusive realization and industrial application of the invention, the active plug of Figure 3 is manufactured to close bottles of syrups and fruit flavored soft drinks. Upon activation of the plug, the chamber (4) receiving 50mg of sodium metabisulfite granules (E222.), And the cover (5) PVDF is impregnated with 50 mg of L-ascorbic acid (E 300) in solution. The cup (3) is then closed by the cover (5), permeable to water and to gases. After stoppering the bottle (6), ascorbic acid charged in (5) and sodium bisulfite content (4) are gradually released into the beverage packaged in (6). Cumulative antioxidant activities of sulfur dioxide and ascorbic acid released by the stopper lead to the inhibition of oxidation phenomena of packaged beverages and maintain their initial properties during storage.

p0083According to a third example indicative but not exclusive industrial production and application of the invention, the active closure according to Figure 3 is formatted flat plastic cover, with dimensions adapted to either the trays (6), conditioning of meat of Slaughterhouses (fillets, cutlets, steaks, kebabs, sausages, ...) or boxes (6) distribution of fresh vegetables (salads, pickles, herbs, teas, ...). For example the lid according to Figure 3 comprises a body (1) and a head (2) rectangular synthetic (20cm x 15cm) of 2cm. height, and it receives by bonding on the inner bottom, a multilayer cylindrical part (3), 5 cm diameter and 0.5 cm in thickness, defining a volume (4) limited in its lower part by a membrane (5). The component (3) comprises three superposed layers:

p0084- The top sheet (3) polyethylene foam and sponge-like structure that receives, in admixture or not, 3 ml of a solution of preserving organic acids (acetic acid (E260), lactic acid (E270), propionic acid (E280 )), and stabilizing salts such as sodium orthophosphates (E339), potassium (E340), or calcium (E341);

p0085- The space (4) defined by the sheets (3) and (5) and which receives a powdered mixture of 50 mg of calcium citrate (E 333) and 10 mg of chlorophylls dyes (E 140) ;

p0086- The lower sheet (5) consisting of a polyamide membrane, porous and permeable to water and to gases.

p0087Depending on the nature of packaged foods, the sheet (3) and space (4) may also contain and distribute certain additives and additional ingredients such as gelling agents (E401, E415, E450a, E516), coloring (E120), of preservatives (E202, E325).

p0088After sealing the container (6), the water vapors from food divided into (6) and permeate through the layer (5) to the reservoir (4) and the sheet (3) where they then solubilize the lead by capillarity migration and distribution of active ingredients (3) and (4) to meat or vegetables contained in (6).

p0089According to a fourth example indicative but not exclusive industrial production and application according to the invention, the plug according to Figure 3 is formatted plastic bung for containers for storing 20 liters of raw or concentrated fruit juices. The plug of cylindrical shape, (10 cm diameter 5 cm thick) comprises a head (2) extended by a body (1) having on its lower part a recess (3) of 20 cc of volume that tank (4) function. The latter receives a load of 10 ml of glucose in 10% solution and is closed by a membrane (5) nylon permeable to water and gases, brand PALL Immunodyne ABC-type, activated and glucose carrier - oxidase (EC N⁰ 1.1.3.4.). Fixing the enzyme molecules on the membrane (5) is effected by immersion thereof for 1 hour, in a 500 ml container containing a buffered solution of 2 grams / liter to 1 square meter of membrane . The contact between the enzyme solution and the membrane (5) for 120 minutes at room temperature allows stabilized attachment of the proteins on the membrane and creating a layer of enzymes on the membrane surface (80 μ g protein per square centimeter ). The distribution of liquid foods in a container closed by the lid according to Figure 3, is followed by a water vapor transmission which come into contact with the membrane (5), where they result in activation of enzymes that hydrolyze glucose present in (4) producing gluconic acid and hydrogen peroxide. This production is based on the initial glucose concentration and temperature in the outlet and diffusing into the distributed liquid, it induces an anti-microbial activity associated with the hydrogen peroxide and an antioxidant acidifying activity linked to gluconic acid. The main feature of these lids according to the invention consists in their intrinsic ability to generate a controlled quantitatively, active metabolites such as organic acids and hydrogen peroxide at low and constant rate which induce protection and preservation prolonged distributed drinks.

p0090In general and depending on the intended activity, the membrane (5) of the stoppers, lids and covers according to Figure (3) may be activated following an adsorption method and / or imprisonment and / or covalent attachment, by molecules of pure or related enzymes, such as proteases (trypsin, pepsin, papain, carboxypeptidases, ...), and / or osidase (amylases, cellulases, mannosidases, galactosidases, fructosidases, glucosidases, ...) and / or esterases (pectin esterase, polygalacturonase), and / or lipases (esterases triglycerides) and / or oxidoreductases, (peroxidases, glucose oxidase, catalase ...).

p0091According to the variable terms of industrial developments and applications of the invention, caps, lids and covers assets according to Figure 3 receive and / or produce and disseminate, in various amounts, different compounds, pure or blended, such as antioxidants, dyes and preservatives in solid forms, gas and / or liquid. These products or released from active packaging compounds lead to an extended protection of the characteristic properties of packaged commodities.

p00924.) caps and lids technological function according to Figure 4 Caps and lids technological function according to Figure 4 are packaging materials characterized by one or more techniques activities which are carried over one or more steps of the manufacturing process or during storage and participating in the obtaining the final characteristics of the food. The realization dice caps and lids according to Figure 4, uses various materials, combined or not, such as plastics (polyethylene, polypropylene ..) and / or compounds such as metal (iron, aluminum, brass, tin ...) - plugs or lids models according to Figure 4 comprise three complementary elements:

p0093- A hollow tubular body (1), of plastics or metal, opened and extended in its upper part by a circular support flange on the container neck (7). The tubular body (1) comprises, in its lower part, a wall (2) multi-perforated, porous, coated on its inner surface with a membrane (3) synthetic (nylon or cellulose esters or polyethylene) and microporous ( cutoff <0.2 μ), which is permeable to water, gases (oxygen, carbon dioxide, ...) and the molecules of low molecular weight (MW <100 000 D such as salts, sugars simple, and alcohol metabolites, ...) but which is impermeable to prokaryotic and eukaryotic cells (bacteria, yeasts, fungi and molds, ...), high molecular weight (MW> 1 million D.). The wall (2) and the membrane (3) that covers, form and bound a reservoir cavity (4);

p0094- A removable head (5), of plastics, which binds and seals the upper opening of the body (1);

p0095- A toothed metal capsule (6) covering the head (5) by fixing the hermetically to the container (7).

p0096According to a first indicative but not exclusive example of industrial application and embodiments of the invention, the cap model in Figure 4, receives in his tank (4), a live yeast 4mg aliquot of the genus Saccharomyces cerevisiae number total of 20 million CFU, lyophilized and coated condition in 4 g of glucose. The body (1) thus produced is closed by the head (5) and is kept cold, at 4 ° C₁ to its technical use. The characteristics of this technical stopper according to the invention are applied to the secondary fermentation that occurs during the sparkling wine production process and champagnes. To this end, the closed plug (1 + 5) is placed on a filled bottle of wine on which it is fixed by clipping of the capsule (6). The water and the components of the wine coming into contact openings (2) of the wall (1) and then passed through the capillary pores of the membrane (3) and come into contact with yeast incarcerated in (4). This results in activation of yeast metabolism that engage, from the sugars present in the medium, in particular an alcoholic fermentation producing ethyl alcohol and carbon dioxide (E290). The micropores of the hydrophilic and permeable membrane (3) allow the passages trans- bilateral membrane of a part of water molecules, salts and sugars contained in the food liquid to the yeast incarcerated in the reservoir and secondly of metabolites from fermentation yeasts (carbon dioxide, ethyl alcohol) to the liquid food content in the container (7). The fermentation process continues until exhaustion of the sugars content and the final drink obtained is then enriched with ethyl alcohol and effervescent carbon dioxide.

p0097The device of Figure 4 of the invention provides a controlled fermentation and foam making juices and wines intended for the production of sparkling drinks: sparkling wines, ciders and champagnes. At the end of the fermentation, handling disgorging and disposal yeast population trapped in the plug are greatly facilitated by the extraction of technical plug according to Figure 4. The final closure of the fizzy drink is immediately produced so advantageous thanks to caps according to Figures 2 or 3. the use of bioactive cap thus makes a substantial alleviation of different bottles manipulation and authorizes a substantial gain of time and a sharp reduction in handling costs incurred during operations riddling and disgorging.

p0098A second industrial preferential but not exclusive realization and application of the model according to Figure 4, is the manufacture of a bung plastic which is intended, according to its size and dimensions, to the closure of bottles, casks and barrels receiving new wine. For example, in the manufacture of a bung for barrels 200 I wine, the reservoir (4) according to Figure 4 receives ten milliliters of a composition formed of a mixture of yeasts of the genus Schizosaccharomyces pombe 10x7 cells / ml and lactic bacteria of the genera Leuconostoc oenos and Lactobacillus plantarum in 10x7 cells / ml suspended in diluted grape juice 5% and pH of 4.5. The contact of the cap with the new wine conditioning active bacteria in the tank (4) and leads through the transmembrane exchanges, a malolactic fermentation the wine conditioning.

p0099This device according to the invention, allows to use the packaging and storage of the new wine to activate malolactic fermentation and to cause its controlled acidification. The device according to the invention can be formatted to higher dimensions and be activated, for example, by a load of 40 ml of a suspension of yeast and lactic acid bacteria to 10x7 cells / ml in diluted grape juice 5% and pH. 4.5. This exemplary device is a malolactic fermentation bung barrel for storing 900 liters of red wine in breeding. In a more general manner, the plug model in Figure 4 according to the invention has the characteristics of a fermentation bioreactor which allows the processing of liquids such as fruit juices Q^'us grape, pear, peach, apple, orange, lemon, pineapple, grapefruit, tomato, blackcurrant, gooseberry, etc ...), wines, musts brewery, milks, whey and cell culture media whose search metabolism in order to obtain or alcoholic beverages finals and / or effervescent (sparkling wine and fruit juice, champagnes, beers ...) or fermented milk (kefir, yogurt, ...) or microbial biomass (lactic and propionic acid bacteria, yeasts and fungi ...). These closures active packaging according to Figure 4, manufactured according to formats and varying dimensions and with specific activities constitute novel industrial tools used as bottle caps, as bung barrels, barrels, cans and bottles, and as lids of tanks and vats.

p01005.) caps and covers multiple functions according to Figure 5

p0101Plugs and multifunction lids according to Figure 5 are characterized by the fact that they combine the respective devices described in Figures 3 and 4 to form a new device which is an original model of plug and / or of two compartments, lid contiguous, separated by membranes with selective permeability. Caps and covers according to Figure 5 are made of different or not associated materials, such as plastics synthetic (polyethylene, polypropylene, ...), metal compounds (iron, brass, and lid according to Figure 5 comprises three complementary parts:

p0102- A first hollow tubular body (1), of plastics or high-density metal, finished in its upper part by a circular support flange (2) on the container neck (11). The body (1) is closed in its lower part by a microporous membrane (3) to cut-off of less than 0.2 micron and permeable to water, gases (oxygen, nitrogen, carbon dioxide, ...) and the molecular weight of molecules less than 100 000 dalton (salts, simple sugars, alcohol intermediates and metabolites, chemical radicals) but impermeable to the microbial cells such as bacteria, yeasts, and molds. The body (1) and the membrane (3) delimit a cavity (4) which acts as a reservoir function.

p0103- A second hollow cylindrical body (7) having an upper end thread (8) which enables fastening the body (7) on the inner funds 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 synthetic microporous membrane (9) to cut-off lower than 0.2 μ, and water permeable, gas (oxygen, nitrogen , carbon dioxide, ...) and to molecules of molecular weight less than 10 000 daltons (salts, simple sugars, alcohol and intermediate metabolites, oxygen radicals). Final assembly of the closed body (1) and (7) composes a new cap having two internal compartments (4) and (10), the respective contents are separated from the food divided by two membranes (3) and (9 ) with defined porosity. According to a first example of indicative but not exclusive embodiment of the invention according to Figure 5, a plug of high density polyethylene is formatted to the dimensions of a cylinder 5 cm in diameter and 10 cm high, for carboys 20 liter receiving drinking water. The active plug according to the invention is characterized by an antiseptic function exerted throughout the stages of packaging and storage thereby contributing to health protection and prolonged food security of the product contained. The manufacture of the plug according to Figure (5) comprises the following steps:

p0104- The reservoir (4) receives 5 ml of a sodium thiocyanate solution at 5%;

p0105- The reservoir (10) is 10 ml of a sterile 5% solution of glucose;

p0106- The membrane (9) is activated by binding of glucose-oxidase (EC N⁰ 1.1.3.4.);

p0107- The membrane (3) is activated by binding of lacto-peroxidase (EC No. 1.11.1.7.).

p0108As an indication and without limitation, enzyme solutions used for the covalent attachments are prepared 5OmM citrate phosphate buffer. pH 7.5 as follows:

p0109- Solution at 1 mg / ml of fungal glucose oxidase to 40 U / mg - grade II SIGMA (St Louis - USA) (EC No. 1.1.3.4.): Glucose oxidase, in the presence of oxygen , hydrolyzed glucose D.glucono-lactone (E575), and hydrogen peroxide;

p0110- 0.5mg solution of bovine lacto-peroxidase (EC No. 1.11.1.7.) To 40 IU / mg - grade II SIGMA (St Louis USA): the lacto-peroxidase in the presence of hydrogen peroxide ( H2O2) catalyzes the oxidation of thiocyanate oxythiocyanate OSCN-. The fixing of each type of enzymes is by immersion for 60 minutes at room temperature, for 1 square meter of membrane nylon brand PALL-Type Immunodyne ABC- in a tray containing 500 ml of solutions buffered prepared above. The membrane is then rinsed 3 times with 100 ml of phosphate buffer pH 7.5 and then saturated by immersion in 100 ml of a bovine casein solution at 2% in phosphate buffer pH 7.5 for 15 min at room temperature. After 3 new rinsing with 100 ml of phosphate buffer, membranes (3) and (9) are drained and then dried at -20⁰C under vacuum and stored at + 4⁰C, dried in air, until their final insertion by mechanical fastening and gluing on the respective lower ends of the body (1) and (7) of the plug according to Figure (5). The bung obtained by final assembly of the body (1) and (7) is stored in cold room at 4 ° C until its fixation on the cylinder. The capping of the bottle and its storage at room temperature results in the activation of enzyme systems grafted on the membranes (3) and (9). In the presence of hydrogen peroxide produced by the glucose oxidase on both sides of the membrane (9), an oxidation reaction of the thiocyanate ion by the lacto-peroxidase engages in (4) and continues on either side of the membrane (3) with production and distribution of acids derived oxidized according to the following reactions:

p0111OSCN- + H 202> 02 - SCN + H2O

p0112Oxythiocyanate + peroxide Superoxythiocyanate

p0113O2SCN- + H 202> 03 - SCN + H2O

p0114Superoxythiocyanate Trioxythiocyanate

p0115The free radicals produced as well as the oxidized substrates diffuse through the permeable membrane (3) to the drinking water of the container (11), wherein they interact strongly on the optionally present microbes. The lactoperoxidase system (LP.) Has biocidal activity and Biostatistics strong against various microorganisms such as bacteria (listeria, staphylococcus, salmonella, pseudomonas, mycoplasma ...), protozoa (Cryptosporidium), viruses ( bacteriophages). The antimicrobial activity of oxygen radicals released by the cap allows the control and / or reduction of microbial contaminants in food and leads to prolonged health quality of packaged water. The natural antimicrobial system LP, integrated into a packaging device for fragile products is a new industrial application object of the invention. The packaging device characteristic properties according to Figure (5) allows a convenient and repetitive use to treat, stabilize and sanitize, and hold, liquid foods such as milk and dairy products, mineral water, drinks water flavored drinks and diet of various diets energy target and / or therapeutic.

p0116Packaging and active packaging closures according to Figures 1, 2, 3, 4 and 5 characterized in that at least one of their elements and / or their constituents is structured and formatted for receiving and / or produce and / or distribute food additives and technological ingredients. These new models capsules, caps, lids and covers bioactive according to the invention differ from existing assets by packaging their formats and specific biological formulations, and their functional activities. They have the advantages of technical usefulness, ease of use and speed of implementation through their consistency with the current distribution of machines. The use of bioactive packaging according to the invention leads to a productivity gain for the industry, for commercial gain for the dispenser, and a quality win for the consumer.