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New corrugated carton antimicrobial active packages based on anti quorum sensing agents for the conservation of foods.

Increasing the shelf life of foods through the development of new primary and active packages based on corrugated cardboards impregnated with anti quorum sensing compounds. Quorum sensing is cell cell communication associated with biofilms and pathogenicity of bacteria.

Increasing the shelf life of foods through the development of new primary and active packages based on corrugated cardboards covered with anti Quorum Sensing The Innovation in primary packaging of foods based in corrugated carboard through active coating with anti Quorum Sensing agents and other additives that allow the control of microbial adhesion to the package surfaces and therefore prolong the conservation of food products that could meet the current market for the companies. The development of corrugated cardboards, for primary packaging of foods, with barrier properties against water, gases, vapours and oxidation processes using biopolymer-based coatings, and / or the application of polymer coatings, laminates, or lacquers with the addition active compounds. Developing a primary packaging based on corrugated cardboard adding a coverage allowing the complete closure with a film of active material to achieve modified atmospheres and / or controlled to ensure better preservation and extension of shelf life. Developing primary food packages based in corrugated cardboards by reducing non-recyclable materials and using compostable repulpable materials with energy-saving process. To achieve, through the package design and the incorporation of active substances, the control of the parameters that limits the conservation of horticultural products such as rate of maturation, the growth of spoilage microorganisms and the sensorial aspects of the foods. To achieve, through the package design and the incorporation of active substances, the control of the parameters that limits the conservation of fresh meats such as the growth of spoilage microorganisms and the sensorial aspects of the foods.
Acronym: 
NCCAAP
Project ID: 
6 245
Start date: 
30-09-2010
Project Duration: 
31months
Project costs: 
2 700 000.00€
Technological Area: 
Food Packaging / Handling technology
Market Area: 
Packing products and systems

Raising the productivity and competitiveness of European businesses through technology. Boosting national economies on the international market, and strengthening the basis for sustainable prosperity and employment.