Composition intended for bioactive and natural food packaging

Abstract

The present invention relates to a composition comprising lactic acid for food packaging, and a bioactive and intelligent food packaging comprising it associated with a matrix or not, and its uses.

Description

Title of the invention: Composition intended for bioactive and natural food packaging Technical field

[0001] The invention relates to the technical field of food packaging. The subject of the invention is thus a composition comprising at least one lactic acid, a food packaging comprising it, and its uses.

[0002] State of the art

[0003] For several years now, the population has become increasingly aware of environmental issues. Consumers are now concerned about respecting the environment and want to limit the negative impacts linked to human activity. Also, nearly half of consumers today say that the recyclability, durability and biodegradability of packaging are important factors in their purchasing decisions.

[0004] To this end, consumers want to turn to more natural food packaging suitable for all types of food, which does not contain compounds harmful to the environment, and which is recyclable, reusable and biodegradable.

[0005] Thus, there is a growing consumer demand for such alternative, reusable, recyclable and environmentally friendly food packaging.

[0006] Rigid food packaging, such as boxes with a closure system, is already known from the prior art. Said boxes are frequently used by consumers and can be made of different materials, the best known being glass or plastic. However, these so-called rigid food packagings, although guaranteeing airtight protection and often reusable, do not provide any antimicrobial protection. Consequently, so-called rigid food packagings do not allow for prolonged food preservation. In addition, rigid plastic packagings, although reusable, are not biodegradable, difficult to recycle and mainly come from the petrochemical industry.

[0007] On the other hand, so-called flexible single-use food packaging is known, such as aluminum foil, or plastic-type stretch films, for example made of polyethylene. However, most of this so-called flexible food packaging also comes from the petrochemical industry and presents risks of migration of harmful compounds from the packaging to the food. Reusable flexible food packaging is also known, for example textile-based packaging, for example coated with polyethylene or polypropylene, paraffin or silicone, or Bee Wrap type packaging. However, although reusable, this packaging is not suitable for all types of food.

[0008] The development of food packaging is a delicate exercise which often affects the quality and taste of food, particularly for food packaging of natural origin. Some food packaging can also present a risk to food safety, for example the migration of harmful compounds into food. On the other hand, so-called ecological food packaging often has good biodegradability but is not suitable for all types of food. In particular, it is not suitable for food packaging of meat and fish, which is particularly complex due to the permeability of these foods.

[0009] Thus, the environmentally friendly food packaging described in the prior art is either not natural and mainly derived from the petrochemical industry, or not biodegradable, or unsuitable for all types of food or not allowing the shelf life of food to be extended satisfactorily while preserving its organoleptic qualities.

[0010] There is therefore a need for a new food packaging which overcomes the disadvantages of the prior art, in particular the provision of an environmentally friendly, reusable, biodegradable, biocompostable food packaging which extends the shelf life and preserves the organoleptic qualities of foods, for example meat and fish. Summary of the invention

[0011] To meet this need, the invention proposes a new composition intended to be impregnated in a matrix, or used as such, for example by molding.

[0012] The inventors have surprisingly discovered that a composition comprising a mixture of beeswax and pine resin but also carboxylic acid, preferably lactic acid, makes it possible to extend the shelf life of foods, including meat or fish, thanks to its antimicrobial properties without impacting the organoleptic properties of the food.

[0013] The composition according to the invention is thus preferably intended for food packaging. Given its antimicrobial properties, the composition according to the invention can also be intended for cosmetic or medical packaging or for medical devices requiring an antiseptic or antimicrobial environment.

[0014] Such a composition is particularly useful in the context of the invention and overcomes the drawbacks of the prior art, it is environmentally friendly and makes it possible to package all types of food, particularly foods such as fish or meat without impacting their organoleptic properties.

[0015] Also, the invention relates to a composition comprising a mixture of wax bee and pine resin, the composition also comprising lactic acid, preferably said composition is a resinous composition.

[0016] Preferably, said composition is intended to be impregnated on a support or a matrix, or used as such, for example by molding.

[0017] The composition preferably comprises lactic acid and this is more preferably E270.

[0018] According to another preferred object of the invention, the lactic acid is encapsulated in a mixture of beeswax and pine resin. Preferably, the beeswax is purified to food grade, in accordance with the monograph of the European Pharmacopoeia.

[0019] According to another preferred subject, the composition according to the invention also comprises vegetable oil in the mixture. This can be chosen from rapeseed oil, sunflower oil, jojoba oil and olive oil and mixtures thereof. Preferably, the composition according to the invention comprising vegetable oil is intended for flexible packaging. When the composition comprises vegetable oil, the lactic acid is encapsulated in a mixture comprising beeswax, pine resin and vegetable oil.

[0020] According to another preferred object, the composition according to the invention may also comprise at least one mineral, vegetable, organic filler or a filler obtained by biotechnological means.

[0021] According to another aspect, the invention relates to a bioactive and intelligent food packaging comprising a matrix of plant or animal origin or a matrix obtained by biotechnological means and, in which said matrix is ​​impregnated with the composition according to the invention.

[0022] The matrix of plant origin can be chosen from cotton, linen, wood fibers, paper, hemp, bamboo, straw, lupin, and nettle.

[0023] The matrix of animal origin can be chosen from milk casein fibers, leather fibers, cashmere fibers, silk fibers, cellulose fibers and viscose fibers.

[0024] Finally, according to a last aspect, the invention relates to the use of the bioactive and intelligent food packaging according to the invention for packaging food, transporting food, protecting food against water, fats, oil and gases (for example water vapor, oxygen, CO2), extending the shelf life of food, preserving the organoleptic qualities of food, freezing food, making dough rise.

[0025] Preferably, the foods are chosen from meat, fish, fruits and vegetables, citrus fruits, cheese, fermented foods, bread and bread or brioche or pizza dough, drinks, water, wine, sodas or oils.

[0026] Other characteristics and advantages will emerge from the detailed description of the invention and from the examples which are purely illustrative and in no way limitative of the scope of the invention. Detailed description of the invention

[0027] Definition

[0028] For the purposes of the invention, the term “food packaging” means packaging that temporarily contains food to isolate it from its environment, protect it, preserve it, transport it or enhance it for commercial or aesthetic purposes. The inner layer of this packaging must be suitable for food contact. Preferably, the food packaging is bioactive and intelligent.

[0029] By "bioactive and intelligent food packaging" is meant packaging intended to extend the shelf life or to maintain or improve the condition of packaged foodstuffs, to control the condition of packaged foodstuffs or to control the environment of foodstuffs as defined in European Regulation No. 450 / 2009 of May 29, 2009.

[0030] For the purposes of the invention, “E270” means lactic acid used in the food industry for its antioxidant, acidifying or flavor enhancing properties. It acts as a bacteriostatic agent, i.e. it inhibits the multiplication of bacteria (particularly pathogenic bacteria such as salmonella or Listeria) without killing them. It does not alter the color and aromas of foodstuffs. The assessment bodies consider it harmless and have not set an acceptable daily intake.

[0031] By "impregnation" within the meaning of the invention, we mean the penetration of the composition according to the invention into a matrix within which it spreads diffusely.

[0032] For the purposes of the invention, the term "encapsulation" means the coating of lactic acid by the mixture comprising at least the resin and the wax or the mixture comprising at least the resin, the wax and the vegetable oil.

[0033] By "filler" within the meaning of the invention, we mean a solid, immiscible substance dispersed by mechanical means in the composition according to the invention.

[0034] For the purposes of the invention, the term "natural product" means a substance produced by a living organism found in nature. In particular, said natural product does not comprise compounds chosen from polyurethanes (PU), acrylates (PAC), polyacrylic acid esters, polyvinyl chlorides (PVC), silicone elastomers and copolymers.

[0035] For the purposes of the invention, the term “non-natural product” means a product which is not a natural product. Preferably, the non-natural product comprises compounds selected from polyurethanes (PU), acrylates (PAC), polyacrylic acid esters, polyvinyl chlorides (PVC), silicone elastomers, paraffins, nitrates, cellulose acetate, phenolic resins and copolymers.

[0036] By "breathable", within the meaning of the invention, is meant that the composition or the packaging comprising it once positioned on the food is permeable and is capable of regulating gas exchanges.

[0037] By "impermeable", within the meaning of the invention, is meant that the composition, once positioned on the food, does not allow a liquid, in particular water, to pass through it.

[0038] For the purposes of the invention, the term "obtained by biotechnological means" means obtained from the direct or indirect use of living organisms, parts of living organisms or products of living organisms, in their natural or modified form.

[0039] Composition according to the invention

[0040] The present invention therefore relates to a composition comprising a mixture of beeswax and pine resin, said composition also comprising carboxylic acid, preferably lactic acid. Also, said composition according to the invention is preferably a resinous composition.

[0041] Said composition makes it possible to cover the entire food, preferably by forming a protective layer ensuring physical protection of the food. Furthermore, said protective layer is advantageously adherent to all types of food or containers containing the food while remaining breathable and impermeable.

[0042] Advantageously, said composition according to the invention has a continuous antimicrobial activity making it possible to extend the shelf life of food, which is not possible with inert food packaging such as Beewrap.

[0043] Thus, the shelf life of the food is preferably extended by at least 5 days, even more preferably by at least 10 days. Preferably, the preserved food is chosen from meat and fish.

[0044] The encapsulation of lactic acid by the mixture comprising at least beeswax and resin advantageously makes it possible to extend the shelf life of foods by at least 5 days, preferably by at least 10 days.

[0045] Thus, according to a preferred embodiment, the lactic acid is encapsulated in the mixture comprising at least beeswax and pine resin or in the mixture comprising at least beeswax, pine resin and vegetable oil.

[0046] Advantageously, the composition is also reusable after washing, preferably the composition is reusable at least 20 times, more preferably at least 50 times, even more preferably at least 100 times.

[0047] Preferably, the lactic acid is L(+) lactic acid or acid 2-Hydroxypropanoic, even more preferably, lactic acid is E270.

[0048] Preferably, the lactic acid has a density between 1.18 and 1.19.

[0049] According to another preferred object, said composition also comprises vegetable oil. Advantageously, the vegetable oil provides flexibility to the packaging, thus facilitating application or use by consumers.

[0050] Preferably, the vegetable oil is chosen from rapeseed oil, sunflower oil, jojoba oil, olive oil and mixtures thereof.

[0051] According to another preferred embodiment, the composition also comprises at least one mineral, vegetable, organic filler, or a filler obtained by biotechnological means.

[0052] When the composition comprises at least one mineral filler, this can be chosen from clays such as Kaolin or pigments.

[0053] When the composition comprises at least one organic filler, this may be chosen from wood flour, fruit peel, cork, nut shells.

[0054] When the composition comprises at least one vegetable filler, this may be chosen from starch, starch, flax fibers, coconut fibers,

[0055] When the composition comprises at least one filler obtained by biotechnological means, this may be chosen from alginate, glucose, amylase, chitin or lignin.

[0056] The composition according to the invention preferably has a pH of less than 7, more preferably a pH of less than 5, even more preferably a pH of between 2 and 3. Advantageously, an acidic pH of less than 7 improves the antimicrobial activity of the composition, more particularly when the pH is between 2 and 3.

[0057] According to a particularly preferred embodiment of the invention, the composition does not comprise any non-natural product chosen from polyurethanes (PU), acrylates (PAC), polyacrylic acid esters, polyvinyl chlorides (PVC), silicone elastomers, paraffins, nitrates, cellulose acetate, phenolic resins and copolymers.

[0058] Also, in a particularly preferred embodiment, the composition according to the invention is composed solely of natural and non-toxic products.

[0059] Advantageously, the formulation of the composition according to the invention allows it to be biodegradable, recyclable and compostable.

[0060] Advantageously, the composition is also easily handled and adjustable. Indeed, the composition heats up using the heat of the hands, thus making it easy to wrap food or cover dishes. Once cooled in the refrigerator or freezer, the composition stiffens and keeps the given shape. To soften it again, simply place the composition at tem- room temperature or warm it with your hands.

[0061] Also, the melting temperature of the composition according to the invention is between 30 and 100°C, preferably between 35 and 45°C.

[0062] According to a particularly preferred embodiment, the composition according to the invention comprises at least: - between 20 and 40% pine resin, - between 5 and 30% vegetable oil, - between 5 and 50% beeswax, - between 10 and 30% lactic acid, and - possibly between 1 and 5% of plant or mineral fillers or fillers obtained by biotechnology the percentages being given by weight of the total weight of the composition.

[0063] In a particularly preferred manner, the composition according to the invention can be impregnated in a support or a matrix.

[0064] Also, according to another aspect, the invention relates to a bioactive food packaging comprising a support or a matrix of plant, animal or biotechnological origin; and the composition according to the invention, in which the matrix is ​​impregnated with said composition.

[0065] Advantageously, the presence of a matrix gives the food packaging a woven or non-woven support and thus increased strength and hold.

[0066] According to one variant, the composition according to the invention can be used as such as food packaging, for example by molding.

[0067] Preferably, the bioactive and intelligent food packaging according to the invention makes it possible to extend the shelf life of the food by at least 5 days, even more preferably at least 10 days. Preferably, the food is meat or fish.

[0068] When the packaging comprises a matrix of plant origin, this is chosen from cotton, linen, wood fibers, paper, hemp, bamboo, straw, lupin, nettle and their mixture, preferably the matrix of plant origin is linen or wood fibers such as paper.

[0069] When the packaging comprises a matrix of animal origin, this is chosen from milk casein fibers, leather fibers, cashmere fibers, silk fibers, cellulose fibers, viscose fibers, and mixtures thereof.

[0070] When the packaging comprises a matrix obtained by biotechnological means, this is chosen from xanthan gum, chitin, polyhydroalkanoates, polylactic acid.

[0071] According to another preferred embodiment, the packaging comprises a mixture of matrices. Preferably, the matrix mixture is a mixture of fabric and paper.

[0072] Advantageously, the use of a matrix as described in the preceding embodiments does not change the recyclable, reusable, biodegradable and compostable nature of the food packaging.

[0073] Method

[0074] According to another aspect, the bioactive food packaging according to the invention comprises at least the implementation of the following steps: a. heating the pine resin to its melting point, said melting point being preferably between 100 and 130°C. b. mixing the beeswax with the pine resin obtained in step a), preferably at a temperature below 70°C c. optionally, addition of at least one vegetable oil and / or at least one filler to the mixture obtained in step b), preferably at a temperature below 50°C d. adding lactic acid to the mixture obtained in step b) or c), preferably at a temperature below 40°C, and e. impregnation of the mixture obtained in step d) in at least one matrix, preferably for at least 3 hours. Preferably, the matrix is ​​treated and cleaned before impregnation.

[0075] Use

[0076] According to a final aspect, the invention relates to the use of bioactive and intelligent food packaging comprising an impregnated matrix according to the invention and a composition according to the invention for transporting and / or packaging food, protecting food against water, fats, oil and gases, extending the shelf life of food, preserving the organoleptic qualities of food, freezing food, making dough rise.

[0077] The bioactive and intelligent food packaging according to the invention is particularly suitable for meat, fish, fruits and vegetables, citrus fruits, cheese, fermented foods such as yogurts, kefir, bread, bread or brioche or pizza dough, drinks, water, wine, sodas and oils.

[0078] Advantageously, the bioactive food packaging according to the invention is suitable for raw and cooked meats, raw and cooked fish as well as for cut or started vegetables. Examples

[0079] Example 1: Method for obtaining bioactive food packaging according to the invention

[0080] The method for obtaining a bioactive food packaging according to example 1 includes the following steps: a. Pine resin is heated to its melting point at 120°C using a water bath b. Addition of beeswax to the pine resin obtained in step a), at a temperature below 66°C c. Adding a vegetable oil to the mixture obtained in step b), at a temperature below 50°C d. Addition of lactic acid to the mixture obtained in step c), at a temperature below 40°C in order to obtain the resinous composition e. Impregnation of the composition obtained in step d) in a matrix for 5 hours.

[0081] The bioactive food packaging thus obtained is stable and exhibits antimicrobial activity.

[0082] Example 2: Composition according to the invention intended for bioactive food packaging based on a fabric matrix

[0083] The composition according to example 2 is a composition intended to be impregnated in a fabric matrix comprising: - 15g of organic Landes pine rosin, - 5g of organic rapeseed oil or sunflower oil, - 20g of purified food grade CERA ALBA beeswax, in accordance with to the monograph of the European Pharmacopoeia, - 10g of lactic acid 80% food grade E270

[0084] The composition according to Example 2 can be obtained according to the method described in Example 1. The composition according to Example 2 can then be impregnated in a fabric matrix for at least 5 hours in order to obtain a stable bioactive food packaging exhibiting antimicrobial activity.

[0085] The composition according to example 2 has the following physicochemical characteristics: - Weight: 302 gr / m2 - Melting temperature: 40°C pH: 2

[0086] Example 3: Composition according to the invention intended for bioactive food packaging based on a paper matrix

[0087] The composition of Example 3 is a composition intended to be impregnated in a paper matrix comprising: - 15g of organic Landes pine rosin, - 5g of organic rapeseed oil or sunflower oil, - 20g of purified food grade CERA ALBA beeswax, in accordance with to the monograph of the European Pharmacopoeia, - 10g of lactic acid 80% food grade E270, - 1g of food grade calcium carbonate

[0088] The composition according to Example 2 can be obtained according to the method described in Example 1. The composition according to Example 2 can then be impregnated in a paper matrix for at least 5 hours in order to obtain a stable bioactive food packaging exhibiting antimicrobial activity.

[0089] The composition according to the invention has the following physicochemical characteristics: - Weight: 40 g / m2 - Melting temperature: 40°C pH: 3

Claims

Claims

1. Composition comprising a mixture comprising at least beeswax and pine resin, characterized in that said composition also comprises lactic acid.

2. Composition according to the preceding claim, characterized in that the lactic acid is encapsulated in the mixture comprising at least beeswax and pine resin.

3. Composition according to one of the preceding claims, characterized in that the lactic acid is L(+)-Lactic Acid or 2-Hydroxypropanoic acid.

4. Composition according to one of the preceding claims, characterized in that the lactic acid is E270.

5. Composition according to one of the preceding claims, characterized in that the lactic acid has a density of between 1.18 and 1.

19.

6. Composition according to one of the preceding claims, characterized in that said mixture also comprises vegetable oil.

7. Composition according to the preceding claim, characterized in that the vegetable oil is chosen from rapeseed oil, sunflower oil, jojoba oil and olive oil and mixtures thereof.

8. Composition according to one of the preceding claims, characterized in that the composition also comprises at least one mineral, or vegetable, or organic filler, or a filler obtained by biotechnological means.

9. Composition according to one of the preceding claims, characterized in that the pH of said composition is less than 7.

10. Composition according to one of the preceding claims, characterized in that said composition does not comprise any non-natural product(s) comprising compounds chosen from polyurethanes (PU), acrylates (PAC), polyacrylic acid esters, polyvinyl chlorides (PVC), silicone elastomers, paraffins, nitrates, cellulose acetate, phenolic resins and copolymers.

11. Composition according to one of the preceding claims, characterized in that the melting temperature of the composition is between 30 and 100°C.

12. Composition according to one of the preceding claims, characterized in that the melting temperature of the composition is between 35 and 45°C.

13. Composition according to one of the preceding claims, characterized in that it comprises: - between 20 and 40% pine resin, - between 5 and 30% vegetable oil, - between 5 and 50% beeswax, - between 10 and 30% lactic acid, and - optionally between 1 and 5% vegetable, or mineral or biotechnologically obtained fillers, the percentages being given by weight of the total weight of the composition.

14. Bioactive food packaging comprising a matrix of plant or animal origin or a matrix obtained by biotechnological means and a composition according to one of the preceding claims, characterized in that the matrix is ​​impregnated with said composition.

15. Food packaging according to the preceding claim, characterized in that the matrix of plant origin is chosen from cotton, linen, wood fibers, paper, hemp, bamboo, straw, lupin, nettle and their mixtures.

16. Food packaging according to claim 14, characterized in that the matrix of animal origin is chosen from milk casein fibers, leather fibers, cashmere fibers, silk fibers, cellulose fibers, viscose fibers and mixtures thereof.

17. Food packaging according to claim 14, characterized in that the matrix obtained by biotechnological means is chosen from xanthan gum, chitin, polyhydroalkanoates and polylactic acid.

18. Use of the packaging according to one of claims 14 to 17 for packaging food, transporting food, protecting food against water, fats, oil and gases, extending the shelf life of food, preserving the organoleptic qualities of food, freezing food, raising dough.

19. Use according to the preceding claim, wherein the foods are chosen from meat, fish, fruits and vegetables, citrus fruits, cheese, yogurts, kefir, fermented foods, bread and bread or brioche or pizza dough, drinks, sodas, water, wine and oils.