CARACTERÍSTICAS Y APLICACIONES

Cleanpack technology for ultraclean packaging

This technology has an ultraclean packaging with surface decontamination, to lengthen the shelf life of packaged solid foods.

Important reduction of the microbial load

According to different research works published by many authors from different countries of the world, and works carried out by the UPCT, it has been DEMONSTRATED that:

the vapors of essential oils, with relatively low applied doses, achieve a significant reduction of the microbial load

(up to 7 log10 CFU / 2 cm2)

to an undetectable level … on the surface of plant products and other solid foods

THIS IS THE SCIENTIFIC OBSERVATION ON WHICH THE PATENTED PROCEDURE OF SUPERFICIAL DECONTAMINATION OF SOLID FOODS IS BASED, WHICH IS INCORPORATED IN THE CLEANPACK PACKAGING SYSTEM

The problem is that the way – the corresponding technology and engineering – to generate these vapors and to apply to the surface of the food and at an industrial rhythm had not been developed.

THIS IS WHAT HAS RESOLVED CLEANPACK PACKAGING TECHNOLOGY

Surface decontamination is carried out in dry

Through a formulation of vapors of essential oils that are generated at high vacuum – with the product in the container (open or during closing / heatsealing).

The product can suffer before a vacuum cooling, and at the end of this vacuum treatment the vapors of essential oils are applied on the product, inside the same vacuum cooler equipment.

Open container

During the closure of the container

This technology is patented in Spain and extended the Patent to different countries

This technology has been patented in different countries of the world as a European Patent, Patent in the United States, Canada, Russia, etc.

Cleanpack is an ultraclean line for thermoforming, packaging and heatsealing.

This line includes a unit for generating vapors of essential oils for surface decontamination, and an automatic washing and disinfection unit that automatically cleans and disinfects the interior of this line / packaging equipment.

The treatment with vapors of essential oils achieves a reduction of more than one logarithmic unit in pathogens

Ensayos con Listeria innocua, E. coli y Salmonella

Tests with Listeria innocua, E. coli and Salmonella
Detail of plates inoculated with Listeria innocua on the surface: to the left of the image is the control plate, and to the right of the image is the plate treated with steam of essential oils (BTCTy). A reduction of more than one logarithmic unit is achieved.

The treatment with vapors of essential oils achieves a reduction of more than one logarithmic unit in pathogens, and of more than 2 logarithmic units in altering microbiology.

Validation of technology. Tests with products

VALIDATIONS OF CLEANPACK TECHNOLOGY CARRIED OUT WITH DIFFERENT PRODUCTS

Validations supervised by the
POLYTECHNIC UNIVERSITY OF CARTAGENA
Prof Antonio López Gómez
Full Professor of Food Technology

Dill packaging with essential oils

Eneldo en el día 7 de conservación (4ºC):

Treatment with essential oils in inoculated dill

Figure 1. Counts of E. coli in inoculated dill subjected to decontamination treatment with vapors of essential oils, and packaging in a different way during refrigerated storage at 7 ºc. Eos = Essential oils

Figure 2. Concentration of ethylene within the modified passive atmosphere generated within the PLA containers (with non-decontaminated and decontaminated dill) during refrigerated storage at 7º C.

Treatment with essential oils in inoculated dill

  • Decontamination with vapors of essential oils
  • Bactericidal effect against E. coli. Decreases 1.5 log ufc
  • Inhibition of ethylene production

Packaging of parsley

Control without decontamination

(15 days of conservation)

Control with decontamination

(15 days of conservation)

Fish packaging

Fish and seafoods. Reduces the growth of altering and pathogenic microbiology. Extends the shelf life.

Packaging of fresh meat and cooked meat products.

Reduces the growth of the altering microbiology, and has an antioxidant effect. Extends the shelf life.

Packaging of cut vegetables.

Reduces the growth of altering bacteria and pathogens. Extends shelf life.

Sliced bread packaging

Reduces the growth of fungi on the surface. It can be applied during the vacuum cooling. Extends the shelf life.

Packaging of packaged baked products

Packaging of baked goods that are recontaminated during cooling. They can be applied during vacuum cooling. Reduces rancidity and fungal growth. Extends the shelf life.

Packaging of breaded products

Reduces the growth of surface altering microbiology. Reduces rancidity, due to its antioxidant effect. Extends the shelf life.

Packaging of dairy products, cut and sliced.

Reduces the growth of surface altering microbiology. Reduces rancidity, due to its antioxidant effect. Extends the shelf life.