Presentation of Newfreshthe active cardboard packaging

How does the technology of this innovative multi-active container work?

This multi-active container incorporates natural essential oils as active agents, with antimicrobial activity, antioxidant, and with certain ethylene controlTo control rot, oxidation, dehydration, and progress towards the over-ripening of products

How does the technology of this innovative multi-active container work?

Nanoencapsulated essential oils are applied in the coating emulsion of the cardboard. The release of active essential oils is progressive and only occurs when the product is packed in the active cardboard package, when the Relative Humidity (RH) is high in the vicinity of the surface of the walls of the cardboard tray

Molecules of essential oil trapped in the

molecular capsule that prevents it from being

released from the surface of the carton

Molecular capsule that

traps the essential oil, and

releases it when the RH is

high

Nanotechnology included in this

new active cardboard packaging

The nanoencapsulated essential oils, applied in combination with the water-based emulsion on the cardboard, are:

- more heat resistant, - they are not released during high temperature

drying in the cardboard manufacturing, and- they do not evaporate - release - of the

cardboard after its manufacture unless it has a high RH (>80-85%) in the environment

Molecules of essential oil trapped in the

molecular capsule that prevents it from being

released from the surface of the carton

Molecular capsule that

traps the essential oil, and

releases it when the RH is

high

This technology is patented internationally and is exclusive of SAECO

(SAE de Cartón Ondulado)

Nanotechnology included in this

new active cardboard packaging

The active coating can also be applied in the alveoli and in the paper wrappers, and in little trays or baskets of micro-corrugated cardboard

And it can be applied in combination with ethylene adsorption agents

This multi-active cardboard container has been studied and validatedIn packaging of different fresh fruits and vegetables

(Studies conducted by the Polytechnic University of Cartagena, Spain)

Experimental design, example of obtaining one of the active formulas

Food safety. Antimicrobial effect of the vapor concentration in air

of essential oils in contact with the skin of the product (in mg/L air)

Application to the conservation of citrus fruits

With results of elongation of the shelf life and diminution of the rottenings

Application to the conservation of vegetablesWith results of elongation of the shelf life and diminution of the rottenings. In the case of broccoli, an increase up to 45 days, at 2ºC, in corrugated cardboard trays

Caja activa de cartón ondulado

Caja activa de cartón microcorrugado

What happens if the empty active cardboard box is handled in the field?

Until it is loaded with product, the active box does not start releasing active agent

The active cardboard box is kept perfectly, provided that the active box is not wet by rain or dew or frost, which is also negative for a normal box

What happens if these active boxes are loaded with product and put into the vacuum cooling? Is activity lost?

The active boxes are not affected by the vacuum cooling treatment of the product. They behave like a normal box.

No activity is lost, because in these high vacuum and low RH and temperature conditions the active agent is not released. The active box keeps its activity

What happens if the fresh product is transported in these active boxes in trucks or stored in cold rooms next to other produces packed in normal cardboard or plastic boxes?

Refrigerated transport. The active boxes keep their activity even having pallets of active boxes along with pallets of normal boxes with other products

Refrigerated storage. The boxes keep their activity even having pallets of active boxes along with pallets of normal boxes and other products

What happens if the product packed in this active carton crate follows the usual logistic route until it is sold in the supermarket?

The crate is active regardless of temperature, as long as it is in contact with the fresh product

▪ High RH is generated in the vicinity of fresh fruits and vegetables (even at temperatures outside the cold rooms), and this causes the release of essential oil vapors that preserve the product, even at room temperature

▪ See example in the next slide

La caja activa libera agentes activos que conservan el producto fresco a temperatura ambiente

Example of cold storage and at room temperature

California PepperIN ACTIVE CARDBOARD CRATE NewFresh©

AND IN CURREN CARDBOARD BOXES(size 300x400x210 mm)

Storage conditions-24 days at 8 ºC and 90% RH.-Then, the peppers are stored 5 days more (untilday 29) at 25 ºC and 80% RH

(RH measured within the box, between thefruits, although RH of the air in the room was54% and temperatura 25 ºC)

Day 24, active crates NewFresh©:

The pepper does not suffer rot

Day 29,

Boxes NewFresh©:

The pepper does not

suffer rot and

suffers less

dehydration

Day 29,

Current cardboard boxes (CONTROL):

Peppers suffer more rot and more

dehydration

Day 24, Normal boxes (CONTROL):

Peppers suffer rottenness

Validation of the active cardboard container

In different products

Industrial validation tests of the NewFreshactive box in fresh pepper preservation (California, red, yellow and green)

Conservation in an industrial cold room in pallets with traditional cardboard boxes and active NewFreshcardboard boxes

Pallets of active boxes andTraditional boxes Traditional box NewFresh active box

Evolution of the surface microbiology on the fruit

The NewFreshactive box reduces the microbial load of the fruit surface. Reduce rot and improve microbiological food safety

Evolution of the percentage of rotten in pepper

The NewFreshactive box reduces the percentage of rotten to less than half than in traditional cardboard or plastic boxes (up to 0% in most cases)

The NewFresh active box maintains the freshness of the pepper. On day 18 of conservation the traditional box pepper has less firmness and wrinkles easily when we press with the finger. In a NewFreshactive box, the pepper keeps its firmness and does not wrinkle when we press on the skin

Traditional box pepper

NewFresh active box pepper

Evolution of the firmness and freshness of the pepper

Industrial validation tests of the NewFresh active box in fresh tomate preservation(varieties Caniles, Ventero, Canario and Cherry)

Conservation in an industrial cold room in pallets, in traditional cardboard boxes and active NewFresh cardboard boxes

Pallets of active boxes (black) and normal boxes (green)

Evolution of microbiology on tomato surface

The NewFresh active box reduces the microbial load of the fruit surface. Reduce rot and improve microbiological food safety

Recuento de Levaduras (Log UFC/ g) en tomate Caniles conservados en refrigeración a 8 ºC y HR 85%

(los días 0 y 6) y a temperatura ambiente (desde el día 6 al 11), en cajas de cartón control (barra naranja:

Control), y en caja de cartón activa (barra verde).

Days of storage

Yeast count (Log FCU / g) in tomato var Caniles stored in a cold room at 8 °C and 85% RH (days 0 and 6), and at room temperature (from day 7 to 11) in control cardboard boxes (bars orange: Control), and in Newfresh active boxes (green bars)

Evolution of the percentage of rotten tomatoes

The NewFresh active box reduces the percentage of rotten to less than half than in traditional cardboard or plastic boxes (up to 0% in most cases)

The NewFresh active box maintains the freshness of the tomato. On day 18 of conservation the traditional box tomato has less firmness with a large proportion of rotten. In NewFresh active box, the tomato maintains its firmness and does not present rotten

Evolution of firmness and rot in tomato

Percentage of rotten in tomato conservation at day 18 (8 ºC 90% RH 6 days, and rest at room temperature). In orange the control (traditional box), and in yellow the active box.

Appearance of the tomatoes var Ventero of control box (Left) and active box (Right), on day 18 of conservation at Room Temperature

(until day 6 it is kept at 8 ºC 90% RH).

Days of storage

% o

f ro

tten

Industrial validation tests of the NewFreshactive box in lettuce preservation (Iceberg, Romana, Little Gem, in bulk with liner, with field wrap or flow pack)

Conservation in an industrial cold room in pallets with traditional cardboard boxes and active NewFreshcardboard boxes

Traditional boxPallets of active boxes

Evolution of surface microbiology of lettuce

The NewFreshactive box reduces the microbial load of the lettuce surface. Reduce rot and improve microbiological food safety

Recuento de Enterobacterias en lechuga Iceberg (Izda, con bolsa de campo; Dcha, con liner en la caja), a

lo largo de la conservación en cámara a 2 ºC y 85% HR.

Evolution of lettuce rot

The NewFreshactive box reduces the percentage of rotten to less than half than in traditional cardboard or plastic boxes (up to 0% in most cases)

The NewFresh active box keeps the lettuce fresh for more than 24 days. The oxidation state of the trunk cut and nerves is best maintained in lettuce packed in NewFresh active boxes. This occurs in lettuce wrapped in field bags, in boxes with inner liner, and in the Iceberg, Romana and Little Gem varieties.

Evolution of lettuce freshness. Oxidation evolution

Industrial validation tests of the NewFreshactive box in broccoli preservation

Comparison of conservation in polystyrene (PS) boxes with bag and ice, to conservation in active NewFresh cardboard boxes (in a cold room at 2ºC and 90% RH)

Polystyrene box + bag + ice

NewFresh active box, with film cover, not with bag. Broccoli heads go without ice, directly on the NewFresh cardboard box

Evolution of overall quality and color

The NewFresh active box maintains the overall quality that, after 28-35 days, can be seen practically as on the first day (4 points out of 5). This result is a consequence of the maintenance of the freshness characteristics (texture, smell, invaluable dehydration and fresh color) during the entire conservation period, beyond 28 -35 days.

Active boxTraditional box

Evolution of the overall quality of broccoli over 46 days of storage, in the NewFresh box

The NewFresh active box maintains the freshness of broccoli for more than 40 days (there is no separation of the flowers, or yellowing). The color and turgidity is best maintained in broccoli packed in NewFresh active boxes. This also occurs in broccoli heads wrapped in bags and packaged in this type of active NewFresh cardboard box.

Day 46

Day 28

Day 7

Day 20

Day 34

Control, on the 28th ofconservation, with yellowing and rot problems

Industrial validation tests of the NewFresh active box in citrus fruits preservation (Oranges, clementins, lemos)

Conservation in an industrial cold room in pallets with traditional cardboard boxes and active NewFresh cardboard boxes

Pallets of active box (brown) and traditional (black)

Evolution of the surface microbiology of the fruit

The NewFresh active box reduces the microbial load

of the fruit surface. Reduce rot and improve

microbiological food safety

Evolución del recuento de Enterobacteriaceae spp. (Izda) y Aerobios Mesófilos Totales (Dcha) en la superficie de Clementina, en cajas tradicionales (línea negra) y cajas activas (línea gris).

0

1

2

3

4

0 5 10 15 20 25 30

Log

CFU

/cm

2

Storage time (days)

0

1

2

3

4

5

0 5 10 15 20 25 30

Log

CFU

/cm

2

Storage time (days)

Traditional box (Left) and active box (Right)

Active box

Traditional box

Count of Enterobacteria (Left) and Total Mesophilic Aerobes (Right) in nectarine throughout their conservation in traditional box (black line) and in active box (gray line)

Evolution of the percentage of rotten (28 days)

The NewFresh active box reduces the percentage of rotten to less than half than in traditional cardboard or plastic boxes (up to less than 5% after 28 days of storage)

The NewFresh active box maintains the freshness of the citrus fruit. On day 11 of storage at room temperature, the traditional box fruit has less firmness and freshness (with symptoms of loss of firmness in the segments and appearance of improper flavors of the fresh fruit; fruit of the Left). In NewFresh active box, the fruit maintains its firmness and freshness, which is evident when the fruit is cut (right fruit)

Evolución de la frescura del fruto

Proporción de frutos podridos a los 28 días de conservación en cajas control (barra negra) y cajas activas (barra gris).

0

10

20

30

40

50

60

70

80

90

100

De

cay

inci

de

nce

(%

)

Small Tray

The NewFresh active box can be applied as a tray or box with a lid or with other formats. The NewFresh box with any of these formats maintains the freshness of the citrus fruit.

Traditional box

Active box

Industrial validation tests of the NewFresh active box in stone fruits preservation (Peaches, nectarines, flat peaches)

Conservation in an industrial cold room, in pallets, and in traditional cardboard boxes and active NewFresh cardboard boxes

Pallet of nectarines boxes

Evolution of the surface microbiology on the fruit

The NewFresh active box reduces the microbial load

of the stone fruit surface. Reduces rot and improve

microbiological food safety

Count of Enterobacteria (Left) and Total Mesophilic Aerobes (Right) in nectarine throughout their conservation in traditional box (black line) and in active box (gray line)

Active box

Traditional box

Evolution of the percentage of rotten in nectarine

The NewFresh active box reduces the percentage of rotten to less than half compared to traditional cardboard or plastic boxes (up to less than 5% after 28 days of storage)

The NewFresh active box maintains the freshness of the fruit. On day 21

of conservation the traditional box fruit has less firmness and freshness (it is not acceptable from day 15 of

conservation). In NewFresh active box, the fruit maintains its firmness

and freshness, and presents less oxidation when the fruit is cut.

Evolution of firmness and freshness of the fruit

The NewFresh active box can be applied in a product packaged in flow-pack. The NewFresh box with any of the packaging formats maintains the freshness of the stone fruit. In a plastic basket and macroperforated flow-pack, the NewFresh box also improves conservation compared to the traditional cardboard box.

Firmness of the nectarine throughout its conservation in traditional box (black line) and in active box (gray line)

Nectarine day 28 conservation. Traditional box (above), and active box (below)

Proportion of rotten nectarine packaged in traditional box (left) and active box (right). Day 28 of conservation (after 7

days at room temperature).

Active box

Traditional box

Industrial validation tests of the NewFresh active box in strawberry preservation

Conservation in an industrial cold room, in pallets, and in traditional cardboard boxes and active NewFresh cardboard boxes

Pallet of fresh strawberry packaged in NewFresh active boxes

Evolution of the surface microbiology on the fruit

The NewFresh active box reduces the microbial load

of the fruit surface. Reduce rot and improve

microbiological food safety

Mold count (Left) and Yeast (Right) in strawberry throughout its conservation in traditional box (black line) and in active box (gray line)

Left: active box strawberries. Right: traditional cardboard box strawberries

Active box

Traditional box

Evolution of the percentage of rotten strawberries

The NewFresh active box reduces the percentage of rotten to less than half that of traditional cardboard boxes

The NewFresh active box maintains the freshness of the fruit. On day 14 of conservation the traditional box fruit has less firmness and freshness (it is not acceptable from day 7-8 of conservation). In NewFresh active box, the fruit maintains its firmness and freshness until day 14, and presents a less dehydrated calyx.

Evolution of firmness and freshness of the fruit

The NewFresh active box can be applied in a product packaged in a flow-pack, with a plastic basket, as is the case of the strawberry. The NewFresh box maintains the freshness of the strawberry. The NewFresh box improves conservation compared to the traditional cardboard box.

Sensory analysis of the strawberry throughout its conservation in traditional box (blue line) and in active box (orange line)

Strawberry, day 10 of conservation.Traditional box (below), and active box (above)

Proportion of rot in strawberry packaged in traditional box (black line) and active box (gray line), throughout its

refrigerated preservation.

Active box

Traditional box

Industrial validation tests of the NewFresh active box in fresh grape preservation

Conservation in an industrial cold room, in pallets, and in traditional cardboard boxes and active NewFresh cardboard boxes, at 2 ºC / 90% RH

Plastic basket with lid and active cardboard box

Evolution of overall quality and color

The NewFresh active box maintains the overall quality that, after 30 days, can be seen in good condition (4 points out of 5). This result is a consequence of the maintenance of the freshness characteristics (stem color, grain color, invaluable dehydration and fresh color) during the entire conservation period, beyond 28-30 days. In addition, the grape separates less from the stem.

Grape status after 30 days of storageActive box (Left) and standard box (Right)

Grape status after 20 days of storage in basket and on the active box (Left) and on standard box (Right)

Paper - 1

Buendía-Moreno, L., Ros-

Chumillas, M., Navarro-

Segura, L., Sánchez-

Martínez, M. J., Soto-

Jover, S., Antolinos, V.,

Martínez-Hernández, G.B.,

& López-Gómez, A.

(2019). Effects of an Active

Cardboard Box Using

Encapsulated Essential

Oils on the Tomato Shelf

Life. Food and Bioprocess

Technology, 12 (9): 1548-

1558.

https://doi.org/10.1007/s11947-019-02311-0.

Part of the validation results of this technology have been published in several international scientific journalsof great prestige (Postharvest Biology and Technology, Food Control, Food and Bioprocess Technology, LWT, …)

Paper - 2Buendía-Moreno, L.,

Sánchez-Martínez, M. J.,

Antolinos, V., Ros-Chumillas,

M., Navarro-Segura, L.,

Soto-Jover, S., Martínez-

Hernández, G.B., & López-

Gómez, A. (2020). Active

cardboard box with a coating

including essential oils

entrapped within

cyclodextrins and/or

halloysite nanotubes. A case

study for fresh tomato

storage. Food Control, 107,

106763.

https://doi.org/10.1016/j.foodcont.2019.106763

Figure 4. Decay incidence of fresh tomatoes non−packaged (CTRL) or packaged under different active packaging after 6 days at 8 ºC+commercialization period (5 days at 25 ºC) and an abusive commercialization period of 12 days at 25 ºC (total: 6 days/8ªC+12 days/25ºC) (n=3±SD). Different letters denote significant (p<0.05) differences among packaging treatments for the same sampling time. ns, not significant changes.

Paper - 3 Buendía-Moreno, L., Soto-

Jover, S., Ros-Chumillas,

M., Antolinos, V., Navarro-

Segura, L., Sánchez-

Martínez, M. J., Martínez-

Hernández, G.B., &

López-Gómez, A. (2020).

Innovative cardboard

active packaging with a

coating including

encapsulated essential oils

to extend cherry tomato

shelf life. LWT-Food Sci.

Technology, On-line 3 Sept

2019.

https://doi.org/10.1016/j.lwt.2019.108584

Figure 2. Decay incidence of fresh cherry tomatoes packaged with different packaging treatments (NOR: commercial polyethylene trays, opened white bars; CTRL: cardboard trays coated with lacquer without EOs−βCD inclusion complex, dashed bars; ACT: active cardboard trays coated with lacquer including EOs−βCD inclusion complex, opened grey bars) stored at 8 ºC (n=3±SD). Capital letters denote significant (p<0.05) differences among treatments for the same sampling time. Lowercase letters denote significant (p<0.05) differences among sampling times for the same treatment.

Paper - 4

Soto−Jover, S., Ros−Chumillas, M., Antolinos, V.,

Buendía−Moreno, L., Navarro−Segura, L.,

Sánchez−Martínez, M.J., Martínez−Hernández, G.B.,

López−Gómez, A. (2020). An innovative active cardboard

box for bulk packaging of fresh bell pepper extends its

shelf life. Postharvest Biology and Technology, en revisión final para su publicación.

Figure 2. Decay incidence (%) of bell peppers (green, red and yellow) packaged with different packaging treatments (AP: active packaging box with the EOs−βCD inclusion complex (bars with points); CTRL: active packaging box without the EOs−βCD inclusion complex (empty bars)) stored at 8 ºC. *denotes significant differences (p<0.05) between AP and CTRL packaging treatments for the same sampling day..

Paper - 5López-Gómez, A., Ros-

Chumillas, M., Antolinos,

V., Buendía-Moreno, L.,

Navarro-Segura, L.,

Sánchez-Martínez, M.J.,

Martínez-Hernández, G.B.

& Soto-Jover, S. (2019).

Fresh culinary herbs

decontamination with

essential oil vapours

applied under vacuum

conditions. Postharvest

Biology and Technology,

156, 110942.

https://doi.org/10.1016/j.postharvbio.2019.110942

Active cardboard trays from

Developed and manufactured with the scientific and technical support of:

• Universidad Politécnica de Cartagena (www.upct.es)

• Bio-iPack, Biotechnological Company (www.bio-ipack.com)

This project has received funding from the European Union’s

Horizon 2020 research and innovation programm under Grant

Agreement No 812001 (https://newfreshtechnology.com/)

Responsibility for the information and views set out in this publication lies entirely with the authors