AU2015342664A1

AU2015342664A1 - Improvement to a solution and a method for treating and preserving vegetables and mushrooms for human consumption, and flowers and plants in general, both suitable and unsuitable for human consumption

Info

Publication number: AU2015342664A1
Application number: AU2015342664A
Authority: AU
Inventors: Roseane Cristina BOB
Original assignee: De Queiroz Edmilson Fausto
Current assignee: De Queiroz Edmilson Fausto
Priority date: 2014-11-06
Filing date: 2015-10-27
Publication date: 2017-06-22
Also published as: WO2016070253A1

Abstract

The present abstract relates to a patent application to a solution and to a method for treating and preserving vegetables and mushrooms for human consumption, and flowers and plants in general, both suitable and unsuitable for human consumption, pertaining to the field of means for processing fruit, vegetables, mushrooms and the like in their natural, non-processed or minimally processed state, both suitable and unsuitable for human consumption; the solution is an ascorbic acid solution with antioxidant activity in a proportion of 0.2% to 3.0%, and having a pH of 4.0 to 4.7, or is an antioxidant, bactericide and fungicide solution of ascorbic acid in a proportion of 0.2% to 40.0% and having a pH of 4.0 to 7.0, the method being implemented through immersion or spraying.

Description

"IMPROVEMENT TO A SOLUTION AND A METHOD FOR TREATING AND PRESERVING VEGETABLES AND MUSHROOMS FOR HUMAN CONSUMPTION, AND FLOWERS AND PLANTS IN GENERAL, BOTH SUITABLE AND UNSUITABLE FOR CONSUMPTION".

[1] INTRODUCTION - The present report described refers to a request for invention patent for a solution and method for the treatment and preservation of vegetables, mushrooms, flowers and plants in general, both suitable and unsuitable for human consumption, pertaining to the field of means for processing fruit, vegetables, mushrooms and the like in their natural "in natura", "non-processed" or "minimally processed state", both suitable and unsuitable for human consumption; said solution and method for the antioxidant solution or a antioxidant, bactericide and fungicide solution.

[2] Technical State - An important part of the human diet is vegetables, such as vegetables and fruits. These products normally are processed in places located far from the consumption centres, such as fields, "green belts" and others.

[3] By way of a more traditional method of supplying these "in natura" products, these products reach consumers by way of logistics, which, succinctly, can be described as: plantation, harvest, transport to distribution centres, warehousing in distribution centres and/or transportation to the point of sale for the consumer (supermarkets, green grocers, markets) and sale to the consumer or transport to the commercial establishments specialised in the sale of meals, such as restaurants, snack bars, bars and similar. In this method of supply, the products do not undergo treatment, other than a wash to remove dirt. For the purpose of this report, these products are named as being vegetables supplied "in natura" "unprocessed".

[4] On the other hand, as per the global tendency and that favoured by Brazilian families, which significantly has a larger number of women in this area of work, reflecting an incessant search for practicality and speed in the preparation and/or consumption of meals, allied by the improved buying powers of consumers, the search for healthy, practical and ready meals for consumption has increased. This market in Brazil is named as "Fruits and vegetables ready for consumption", with the USA and Europe naming it as IV Gama.

[5] These products reach the consumer by way of logistics that, after plantation and harvest, can be described as: receipt of raw material, washing, removal of non conforming parts (seeds, stems, amongst others), culinary processed (cut, grated, amongst others), sanitised, dried, centrifuged, weighed, packaged, ticketed, cold stored; and distributed.

[6] In this method of supply however, the products suffer with this treatment. For the purpose of this report, these products are named as vegetable products supplied "in natura" "minimally processed".

[7] Using the logistics of processing, warehouse and distribution "in natura", "minimally processed" correctly, the "shelf life" (validity) of the product is slightly increased, varying from 10 to 60 days depending on the product. This represents advantages for the establishments selling the product directly to the final consumer, an advantage for the establishment and in its most ample form, for the supply system as a whole.

[8] On the other hand, using these distribution logistics, the product reaches the hands of the final consumer packed and sanitised ready for the consumer to receive or not its final preparation for cooking and/or mixture of ingredients as spices, amongst others.

[9] The minimal processing of vegetables is a technological option to supply practical products, ready for consumption, with food safety, and that which meets the expectations of the consumer in regards to quality in its broadest form, and above all else, to the aspects related to visual attributes.

[10] However, the maintenance of colour in vegetables "in natura" "minimally processed" represents a critical aspect due the majority of them being susceptible to enzyme discolouration, which must be controlled to avoid sensory and nutritional loss.

[11] Indeed, a natural phenomenon that occurs in these products and that is particularly undesired in the sales process of the type "in natura" "minimally processed" is that of oxidization. Within certain minimal levels, oxidization cannot compromise or can minimally compromise the quality of the product. But when this phenomenon affects the appearance of these products, it affects it in an irreversible manner, drastically compromising its commercial value and consequently provoking its disposal and related economic losses.

[12] In way as to meet the processing needs, as above described, mainly related to the visual acceptance at a consumer level and "shelf life" (validity), there is an interest in maintaining the good condition and appearance of a product for the longest period of time possible.

[13] Thus, it has been exhaustively researched how to achieve more safe and effective methods to combat the oxidization in vegetables and fruit, particularly when they are supplied to the market "in natura" "minimally processed" / ready for consumption.

[14] ARAUJO (1999) reiterates that few methods are used in the food industry to combat enzyme discoloration as these methods generally result in an unpleasant "flavour".

[15] It is further stated that other disadvantages can attack the vegetables that are provided "in natura" "unprocessed" or "in natura" "minimally processed" being the growth of pathogenic and/or deteriorating microorganisms that compromise the quality of the vegetable.

[16] Such disadvantages of oxidization, growth of pathogenic and/or deteriorating microorganisms occur in vegetables for human consumption and in vegetables in general not necessarily for human consumption, such as flowers and mushrooms.

[17] OBJECTIVES OF THE INVENTION - Therefore, one objective of the invention is to provide an antioxidant solution and method, effective against the enzyme discoloration of vegetables supplied "in natura" "minimally processed" for human consumption.

[18] Another objective is to provide a solution and method that provides improvement in the antioxidant solution and additionally the antioxidant, bactericide and fungicide solution in vegetables supplied "in natura" "unprocessed" or "in natura" "minimally processed" and mushrooms for human consumption.

[19] Another objective is to provide a solution and method with the antioxidant, bactericide and fungicide solution used in vegetables in general not necessarily for human consumption, such as flowers and plants in general.

[20] DESCRIPTION OF THE INVENTION - The effective and safe use of ascorbic acid (vitamin C) and C6H806 chemical formula is already known when applied in prescribed dosages to be ingested by humans.

[21] Arising from this knowledge at a technical level and taking into consideration that ascorbic acid is a natural product being that a crystalline solid of white colour, odourless, hydro-soluble and proven to be safe for human consumption, the inventors began to research the effectiveness of its use in a antioxidant function for post-processing of vegetables in concentrations and PH that do not impact on the sensorial characteristics of vegetables and fruits, particularly in the application in those vegetables taken to the consumer market "in natura' "minimally processed" ready for consumption.

[22] In this regard, after many experimental tests, the inventors arrived at an antioxidant useful for vegetables "in natura" "minimally processed" made up essentially of Ascorbic Acid Solution of 0.2% to 3.0 %, pH 4.0 to 4.7, which does not alter the flavour, texture and doesn't promote toxicity, as well as enriching the food with Vitamin C.

[23] The antioxidant treatment of vegetables for human consumption carried out with antioxidant made up of Ascorbic Acid Solution of 0.2% to 3.0 %, pH 4.0 to 4.7, substantially involves the immersion of vegetables and fruits in this solution for 1 to 5 minutes, without any need for rinsing. It is important to highlight that the immersion of vegetables in this solution must be the last step before centrifuging (mechanical removal of water on vegetables and fruits arising from the process of washing, sanitation and immersion in antioxidant solution). The product must be package in plastic wrap with low levels of permeability of oxygen, and maintained at a temperature between 2 and 8°C, with ideal temperature of 2 to 4C°.

[24] The antioxidant for vegetables "in natura" "minimally processed" composed of Ascorbic Acid Solution of 0.2% to 3.0 %, pH 4.0 to 4.7 does not compromise the vegetables characteristics.

[25] Practical tests carried out in 2013 with vegetables and vegetables "in natura" "minimally processed" cut and sliced after hygiene processing validated the ascorbic acid solution and therefore the procedure.

[26] The "shelf life" (validity) of vegetables for human consumption treated with the present antioxidant was sensitively increased by preserving the sensorial characteristics and texture of the product.

[27] Tests carried out with vegetable samples treated and untreated with the ascorbic acid solution demonstrate that the vegetables treated with the mentioned solution reduce the oxidisation significantly from 0 to 5% compared to 100% when not treated with the antioxidant solution.

[28] The used of antioxidant based on the Ascorbic Acid Solution of 0.2% to 3.0 %, pH 4.0 to 4.7 does not negatively affect the vegetable's characteristics of appearance, flavour and others. Sensorial tests were carried out which were not affected.

[29] Arising from the knowledge at the technical level and of those provided by the antioxidant solution and method above described, the inventors began to research the effectiveness of the use of the solution in concentrations and pH with the usual improvement function of the antioxidant and additionally as bactericide and fungicide, those that do not affect the sensorial, nutritional and other aspects of the products. The research was carried out: [30] 1.) In vegetables, fruits and mushrooms for human consumption to be provided "in natura" "minimally processed"; and [31] 2.) In the pre and/or post harvest of vegetables, fruits, mushrooms, flowers and plants in general for human consumption or not necessarily human, to be provided "in natura" "unprocessed".

[32] After many tests, the inventors arrived at an antioxidant, fungicide and bactericide that is useful for vegetables to be supplied "in natura" and "unprocessed" and to be used in the pre and/or post harvest, essentially: Ascorbic Acid Solution of 0.2% to 40.0% and pH lower than 7.0, which does not promote toxicity and does not alter the flavour or texture of the product.

[33] The inventors also arrived at an antioxidant, fungicide and bactericide useful for vegetables to be provided "in natura" "minimally processed", compromised essentially of: Ascorbic Acid Solution of 0.2% to 10.0% and pH 4.0 to 4.7, which does not alter the flavour, texture and doesn't promote toxicity, as well as enriching the food in Vitamin C.

[34] The antioxidant, fungicide and bactericide method of treatment of vegetables intended or not for human consumption carried out with antioxidant, fungicide and bactericide comprised of Ascorbic Acid Solution of 0.2% to 40.0% and pH lower than 7.0 consists substantially in the pulverisation pre-harvest and in post-harvest the pulverisation or immersion of the vegetables with the solution, and in the case of immersion, this is done for a period of 1 to 5 minutes, without the need to rinse.

[35] The antioxidant, fungicide and bactericide method of treatment of vegetables intended for human consumption is carried out with antioxidant, fungicide and bactericide comprised of Ascorbic Acid Solution of 0.2% to 10.0% and pH 4.0 to 4.7 consisting substantially of the immersion of the vegetables with the solution for a period of 1 to 5 minutes, without the need to rinse. It is important to state that the immersion of vegetables in this solution must be the last step before centrifuging (mechanical removal of water on vegetables and fruits arising from the process of washing, cleaning and immersion in antioxidant solution). The product is packaged in plastic wrap with low levels of permeability of oxygen, and maintained at a temperature between 2 and 8°C, with ideal temperature of 2 to 4C°.

[36] The antioxidant, fungicide and bactericide method of treatment of vegetables "in natura" to be provided "unprocessed" and applied in the pre and/or post harvest, composed of the Ascorbic Acid Solution of 0.2% to 40.0% does not affect the vegetable's characteristics.

[37] The antioxidant, fungicide and bactericide method of treatment of vegetables "in natura" to be provided "minimally processed" composed of the Ascorbic Acid Solution of 0.2% to 10.0% does not affect the vegetable's characteristics.

[38] The shelf life (validity] of vegetables for human consumption treated with the present antioxidant, fungicide and bactericide method was sensitively increased by preserving the sensory and textural characteristics of the product and inhibited the growth and/or proliferation of pathogenically and/or deteriorating microorganisms.

[39] Tests carried out with samples of vegetables treated and untreated with the ascorbic acid solution demonstrate that the vegetables treated with the referred solution significantly reduced oxidization by 50 to 99%, depending on the vegetable when compared to 100% when not treated with the antioxidant solution.

[40] The use of the antioxidant, fungicide and bactericide method based on the Ascorbic Acid Solution of 0.2% to 40.0% in vegetables to be provided "in natura" and "unprocessed" and the antioxidant, fungicide and bactericide method based on the Ascorbic Acid Solution of 0.2% to 10.0% of vegetables to be provided "in natura" "minimally processed" does not affect the characteristics of appearance and flavour due to the fact that they are applied with the skin in tact which is later cleaned. Sensorial tests were carried out which did not show any alteration.

[41] Within the basic solutions described above, it is proposed that the solution for the treatment and preservation of vegetables for human consumption or not, object of the present patent request, can present qualitative and quantitative variations, without deterring from the scope of the protection requested.

[42] In this scope, it is proposed that the antioxidant or the antioxidant, fungicide and bactericide based on the Ascorbic Acid solution can have qualitative and quantitative characteristics determined by the function of the type of vegetable to be processed and by the time taken from its harvest and/or its conservation state and/or packaging that its is packed in and/or warehousing conditions, transport and display at points of sale and/or place of sale and/or other parameters that can affect oxidisation and/or contamination of the product.

[43] In summary, the invention involves:

[44] Ascorbic Acid Solution of 0.2% to 3.0%, pH 4.0 to 4.7, useful as an antioxidant to avoid the enzyme discolouration of vegetables, mushrooms and others, provided "in natura" "minimally processed" for human consumption.

[45] Method of antioxidant treatment to avoid the enzyme discoloration of vegetables, mushrooms and others, supplied "in natura" "minimally processed" for human consumption comprising substantially of the immersion of vegetables or mushrooms or others in Ascorbic Acid solution of 0.2% to 3.0%, pH 4.0 to 4.7 for a period of 1 to 5 minutes, without the need to rinse; said step carried out before the centrifuging step in a treatment process for vegetables or similar supplied "in natura" "minimally processed" for human consumption.

[46] Ascorbic Acid solution of 0.2% to 40.0%, pH 4.0 less than 7.0 useful as an antioxidant, fungicide and bactericide to avoid the enzyme discoloration and inhibit the growth and/or proliferation of pathogenic and/or deteriorative microorganisms in vegetables, mushrooms and others for human consumption or flowers and vegetables in general, for or not for human consumption, supplied "in natura" and "unprocessed".

[47] The antioxidant, fungicide and bactericide method of treatment of vegetables intended for human consumption or flowers and vegetables in general, intended for or not for human consumption, supplied "in natura" and "unprocessed" carried out with the antioxidant, fungicide and bactericide Solution of Ascorbic Acid Solution of 0.2% to 40.0% and pH less than 7.0 comprised of the step carried out in in the pulverisation pre-harvest and in post-harvest the pulverisation or immersion of the vegetables with the solution, and in the case of immersion, this is done for a period of 1 to 5 minutes, without the need to rinse [48] Ascorbic Acid solution of 0.2% to 10.0%, pH 4.0 to 4.7 useful as an antioxidant, fungicide and bactericide for vegetables, mushrooms and others for human consumption supplied "in natura" "minimally processed".

[49] The antioxidant, fungicide and bactericide method of treatment of vegetables, mushrooms, and others intended for human consumption "in natura" "minimally processed", comprising substantially of the immersion of vegetables or others in Ascorbic Acid solution of 0.2% to 10.0%, pH 4.0 to 4.7 for a period of 1 to 5 minutes, without the need to rinse; said step carried out before the centrifuging step in a treatment process for vegetables or similar supplied "in natura" "minimally processed" for human consumption.

Claims

CLAIMS 1. ) "SOLUTION FOR THE TREATMENT OF VEGETABLES FOR HUMAN CONSUMPTION", these being vegetables and fruits, particularly supplied "in natura" and "minimally processed", characterised by Ascorbic Acid Solution with a chemical formula of C6H806 in proportion and PH in order to have an antioxidant function.
2. ) "SOLUTION FOR THE TREATMENT OF VEGETABLES FOR HUMAN CONSUMPTION", in accordance with Claim 1, characterised by antioxidant Solution of Ascorbic Acid 0.2% to 3.0%, pH 4.0 to 4.7.
3. ) "SOLUTION FOR THE TREATMENT OF VEGETABLES FOR HUMAN CONSUMPTION", in accordance with Claim 1, characterised by antioxidant Solution of Ascorbic Acid with a determined quantitative proportion based on the type of vegetable and its conservation, warehousing, transport, packing and display conditions at points of sale.
4. ) "METHOD FOR THE TREATMENT OF VEGETABLES FOR HUMAN CONSUMPTION", carried out with the solution stated in Claims 1 to 3, characterised by foreseeing the antioxidation treatment step using the Ascorbic Acid Solution.
5. ) "METHOD FOR THE TREATMENT OF VEGETABLES FOR HUMAN CONSUMPTION", in accordance with Claim 4 characterised by using the Ascorbic Acid antioxidant Solution 0.2% to 3.0%, pH 4.0 to 4.7.
6. ) "METHOD FOR THE TREATMENT OF VEGETABLES FOR HUMAN CONSUMPTION", in accordance with Claims 4 or 5, characterised by using the Ascorbic Acid antioxidant Solution with the quantitative proportion determined by the type of vegetable and its conservation, warehousing, transport, packing and display conditions at points of sale.
7. ) "METHOD FOR THE TREATMENT OF VEGETABLES FOR HUMAN CONSUMPTION", in accordance with Claims 4 or 5 or 6, comprising of the steps of washing, cleaning, centrifuging for mechanical removal of water from vegetables and fruits; packaging in plastic wrap with low levels of permeability to oxygen and maintenance of temperature between 2 and 8°C, with optimum temperature of 2 to 4°C, characterised to foresee, before the centrifuging step, the antioxidation step by immersion of vegetables and fruits in the Ascorbic Acid antioxidant Solution between 1 and 5 minutes.
8. ) "SOLUTION FOR THE TREATMENT AND PRESERVATION OF VEGETABLES, MUSHROOMS, FLOWERS AND PLANTS IN GENERAL INTENDED OR NOT FOR HUMAN CONSUMPTION", said vegetables provided "in natura" "unprocessed" or "in natura" "minimally processed", characterised by the Ascorbic Acid Solution chemical formula of C6H806 in proportion and PH in order to have an antioxidant, bactericide and fungicide function.
9. ) "SOLUTION FOR THE TREATMENT AND PRESERVATION OF VEGETABLES, MUSHROOMS, FLOWERS AND PLANTS IN GENERAL INTENDED OR NOT FOR HUMAN CONSUMPTION", in accordance with Claim 8, characterised by the Ascorbic Acid antioxidant, bactericide and fungicide Solution of 2.0% to 40.0% and pH less than 7.0 used in the pre or post harvest, in vegetables to be supplied "in natura" "unprocessed".
10. ) SOLUTION FOR THE TREATMENT AND PRESERVATION OF VEGETABLES, MUSHROOMS, FLOWERS AND PLANTS IN GENERAL INTENDED OR NOT FOR HUMAN CONSUMPTION", in accordance with Claim 8, characterised by the Ascorbic Acid antioxidant, bactericide and fungicide Solution of 2.0% to 10.0% and pH 4.0 to 7.0 used in vegetables to be supplied "in natura" "minimally processed".
11. ) "SOLUTION FOR THE TREATMENT AND PRESERVATION OF VEGETABLES, MUSHROOMS, FLOWERS AND PLANTS IN GENERAL INTENDED OR NOT FOR HUMAN CONSUMPTION", in accordance with Claim 8, characterised by the Ascorbic Acid Solution with the quantitative proportion determined by the type of vegetable and its conservation, warehousing, transport, packing and display conditions at points of sale.
12. ) "METHOD FOR THE TREATMENT AND PRESERVATION OF VEGETABLES, MUSHROOMS, FLOWERS AND PLANTS IN GENERAL INTENDED OR NOT FOR HUMAN CONSUMPTION", carried out with the solution stated in Claims 8 to 11, characterised by foreseeing the antioxidant treatment step of vegetables and bactericide and fungicide against the growth of pathogenic and/or deterioration microorganisms of vegetables using the Ascorbic Acid Solution chemical formula C6H806 in proportion and with adequate PH and adequate application methods.
13. ) "METHOD FOR THE TREATMENT AND PRESERVATION OF VEGETABLES, MUSHROOMS, FLOWERS AND PLANTS IN GENERAL INTENDED OR NOT FOR HUMAN CONSUMPTION", in accordance with Claim 12, characterised by foreseeing the Ascorbic Acid Solution of 0.2% to 40.0% and pH less than 7.0 used with antioxidant, bactericide and fungicide function in vegetables to be supplied "in natura" "unprocessed".
14. ) "METHOD FOR THE TREATMENT AND PRESERVATION OF VEGETABLES, MUSHROOMS, FLOWERS AND PLANTS IN GENERAL INTENDED OR NOT FOR HUMAN CONSUMPTION", in accordance with Claim 12, characterised by foreseeing the Ascorbic Acid Solution of 0.2% to 10.0% and pH 4.0 to 4.7 used with antioxidant, bactericide and fungicide function in vegetables to be supplied "in natura" " minimally processed".
15. ) "METHOD FOR THE TREATMENT AND PRESERVATION OF VEGETABLES, MUSHROOMS, FLOWERS AND PLANTS IN GENERAL INTENDED OR NOT FOR HUMAN CONSUMPTION", in accordance with Claims 12 or 13, characterised by having carried out in the pulverisation preharvest and in post-harvest the pulverisation or immersion of the vegetables to be supplied "in natura" "unprocessed" or "in natura" "minimally processed".
16. ) "METHOD FOR THE TREATMENT AND PRESERVATION OF VEGETABLES, MUSHROOMS, FLOWERS AND PLANTS IN GENERAL INTENDED OR NOT FOR HUMAN CONSUMPTION", in accordance with Claims 12 or 14, which is part of the processing of vegetables to be supplied "in natura" "minimally processed", said process comprising of the stages of: washing, cleaning, centrifuging for mechanical removal of water from vegetables and fruits or mushrooms; packaging with plastic wrap with low levels of permeability of oxygen; and maintenance at a temperature of 2 to 8°C, with the optimum temperate of 2 to 4°C, characterised for foreseeing, before the centrifuging step, antioxidant, bactericide and fungicide, by immersion of vegetables, fruits or mushrooms in the Ascorbic Acid Solution for a period of time of 1 to 5 minutes.