The technology combines:

• food-grade β-cyclodextrin encapsulation
• essential oil inclusion complexes
• controlled vapour-phase release
• active packaging concepts

The sachet is placed directly inside produce packaging where it gradually releases antimicrobial compounds that inhibit spoilage microorganisms during storage and transport.

Potential applications include:

• pears
• apples
• kiwi fruit
• berries
• carrots
• leafy vegetables
• fresh herbs

NaturePack EO aims to reduce post-harvest losses while providing a natural and sustainable alternative to synthetic preservatives.

Scientific studies demonstrate strong antimicrobial and antifungal activity of numerous essential oils against microorganisms responsible for food spoilage.

Research has shown:

• inhibition of fungal growth through vapour-phase exposure
• suppression of post-harvest pathogens affecting fruit and vegetables
• significant antimicrobial activity against Gram-positive and Gram-negative bacteria
• improved preservation potential through encapsulation technologies

β-cyclodextrin encapsulation enhances stability, protects volatile compounds and enables controlled release of active ingredients over extended periods.

These properties make encapsulated essential oils highly promising candidates for active packaging systems and sustainable food preservation technologies aligned with European Green Deal and Farm-to-Fork objectives.