NZ624457B2 - Composition and methods for improving organoleptic properties of food products - Google Patents
Composition and methods for improving organoleptic properties of food products Download PDFInfo
- Publication number
- NZ624457B2 NZ624457B2 NZ624457A NZ62445712A NZ624457B2 NZ 624457 B2 NZ624457 B2 NZ 624457B2 NZ 624457 A NZ624457 A NZ 624457A NZ 62445712 A NZ62445712 A NZ 62445712A NZ 624457 B2 NZ624457 B2 NZ 624457B2
- Authority
- NZ
- New Zealand
- Prior art keywords
- food product
- polysaccharide
- coating
- cross
- solution
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 187
- 238000000034 method Methods 0.000 title claims abstract description 67
- 239000000203 mixture Substances 0.000 title description 14
- 238000000576 coating method Methods 0.000 claims abstract description 173
- 239000011248 coating agent Substances 0.000 claims abstract description 158
- 150000004676 glycans Chemical class 0.000 claims abstract description 112
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 112
- 239000005017 polysaccharide Substances 0.000 claims abstract description 112
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 57
- 239000000661 sodium alginate Substances 0.000 claims abstract description 57
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 57
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 57
- 239000003431 cross linking reagent Substances 0.000 claims abstract description 40
- 235000010376 calcium ascorbate Nutrition 0.000 claims abstract description 31
- 229940047036 calcium ascorbate Drugs 0.000 claims abstract description 31
- 239000011692 calcium ascorbate Substances 0.000 claims abstract description 31
- BLORRZQTHNGFTI-ZZMNMWMASA-L calcium-L-ascorbate Chemical compound [Ca+2].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] BLORRZQTHNGFTI-ZZMNMWMASA-L 0.000 claims abstract description 31
- 235000010987 pectin Nutrition 0.000 claims abstract description 16
- 239000001814 pectin Substances 0.000 claims abstract description 16
- 229920001277 pectin Polymers 0.000 claims abstract description 16
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 10
- 239000000679 carrageenan Substances 0.000 claims abstract description 7
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 7
- 229920001525 carrageenan Polymers 0.000 claims abstract description 7
- 229940113118 carrageenan Drugs 0.000 claims abstract description 7
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 7
- 229920002148 Gellan gum Polymers 0.000 claims abstract description 6
- 238000010411 cooking Methods 0.000 claims description 31
- 235000013399 edible fruits Nutrition 0.000 claims description 31
- 239000000843 powder Substances 0.000 claims description 29
- 238000011282 treatment Methods 0.000 claims description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 238000007669 thermal treatment Methods 0.000 claims description 26
- 235000013311 vegetables Nutrition 0.000 claims description 25
- 238000010438 heat treatment Methods 0.000 claims description 21
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 20
- 238000004132 cross linking Methods 0.000 claims description 16
- 235000019640 taste Nutrition 0.000 claims description 10
- 238000007710 freezing Methods 0.000 claims description 9
- 230000008014 freezing Effects 0.000 claims description 9
- 238000005057 refrigeration Methods 0.000 claims description 9
- 235000010323 ascorbic acid Nutrition 0.000 claims description 8
- 239000011668 ascorbic acid Substances 0.000 claims description 8
- 241000251468 Actinopterygii Species 0.000 claims description 6
- 229940072107 ascorbate Drugs 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 5
- 235000013373 food additive Nutrition 0.000 claims description 4
- 239000002778 food additive Substances 0.000 claims description 4
- 235000013622 meat product Nutrition 0.000 claims description 4
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical class O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims description 3
- 229940072056 alginate Drugs 0.000 claims description 3
- 235000010443 alginic acid Nutrition 0.000 claims description 3
- 229920000615 alginic acid Chemical class 0.000 claims description 3
- 235000013601 eggs Nutrition 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 230000000007 visual effect Effects 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 2
- 239000001913 cellulose Chemical class 0.000 claims description 2
- 229920002678 cellulose Chemical class 0.000 claims description 2
- 235000010980 cellulose Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 230000000052 comparative effect Effects 0.000 claims 1
- 239000003963 antioxidant agent Substances 0.000 abstract description 7
- 239000004599 antimicrobial Substances 0.000 abstract description 6
- 235000021436 nutraceutical agent Nutrition 0.000 abstract description 6
- 240000007651 Rubus glaucus Species 0.000 description 29
- 235000021013 raspberries Nutrition 0.000 description 26
- 241000220225 Malus Species 0.000 description 25
- 235000012055 fruits and vegetables Nutrition 0.000 description 15
- 239000000523 sample Substances 0.000 description 12
- 230000014759 maintenance of location Effects 0.000 description 11
- 235000015067 sauces Nutrition 0.000 description 10
- 241000366676 Justicia pectoralis Species 0.000 description 9
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 8
- 239000011575 calcium Substances 0.000 description 8
- 229910052791 calcium Inorganic materials 0.000 description 8
- 238000007598 dipping method Methods 0.000 description 8
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
- 239000011734 sodium Substances 0.000 description 7
- 229910052708 sodium Inorganic materials 0.000 description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- 239000006041 probiotic Substances 0.000 description 6
- 235000018291 probiotics Nutrition 0.000 description 6
- 235000011034 Rubus glaucus Nutrition 0.000 description 5
- 235000009122 Rubus idaeus Nutrition 0.000 description 5
- 229930006000 Sucrose Natural products 0.000 description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000000499 gel Substances 0.000 description 5
- 238000007654 immersion Methods 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 239000005720 sucrose Substances 0.000 description 5
- 240000001717 Vaccinium macrocarpon Species 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 235000021019 cranberries Nutrition 0.000 description 4
- 239000000945 filler Substances 0.000 description 4
- 235000021022 fresh fruits Nutrition 0.000 description 4
- 150000002500 ions Chemical class 0.000 description 4
- 230000000529 probiotic effect Effects 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 238000010926 purge Methods 0.000 description 4
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical group COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 4
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 4
- 235000012141 vanillin Nutrition 0.000 description 4
- 241001465754 Metazoa Species 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 235000021016 apples Nutrition 0.000 description 3
- 229960005070 ascorbic acid Drugs 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 150000002632 lipids Chemical class 0.000 description 3
- -1 immune system ers Substances 0.000 description 2
- 241000186000 Bifidobacterium Species 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 244000241257 Cucumis melo Species 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 240000009088 Fragaria x ananassa Species 0.000 description 2
- 240000001046 Lactobacillus acidophilus Species 0.000 description 2
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 2
- KFSLWBXXFJQRDL-UHFFFAOYSA-N Peracetic acid Chemical compound CC(=O)OO KFSLWBXXFJQRDL-UHFFFAOYSA-N 0.000 description 2
- 244000235659 Rubus idaeus Species 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 230000000845 anti-microbial effect Effects 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 238000009924 canning Methods 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 150000001768 cations Chemical class 0.000 description 2
- 239000013068 control sample Substances 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 235000011869 dried fruits Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000000686 essence Substances 0.000 description 2
- 235000013332 fish product Nutrition 0.000 description 2
- 238000005338 heat storage Methods 0.000 description 2
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 2
- 230000018984 mastication Effects 0.000 description 2
- 238000010077 mastication Methods 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 230000029058 respiratory gaseous exchange Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 239000001993 wax Substances 0.000 description 2
- 235000009434 Actinidia chinensis Nutrition 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 235000009467 Carica papaya Nutrition 0.000 description 1
- 241000219172 Caricaceae Species 0.000 description 1
- 102000011632 Caseins Human genes 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- 244000241235 Citrullus lanatus Species 0.000 description 1
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000282326 Felis catus Species 0.000 description 1
- 208000004262 Food Hypersensitivity Diseases 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 244000199866 Lactobacillus casei Species 0.000 description 1
- 235000013958 Lactobacillus casei Nutrition 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241001092459 Rubus Species 0.000 description 1
- 229920001800 Shellac Polymers 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 241000790234 Sphingomonas elodea Species 0.000 description 1
- 241000271567 Struthioniformes Species 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 244000078534 Vaccinium myrtillus Species 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 244000263375 Vanilla tahitensis Species 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000002730 additional effect Effects 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 235000013871 bee wax Nutrition 0.000 description 1
- 239000012166 beeswax Substances 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 235000021029 blackberry Nutrition 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 235000011148 calcium chloride Nutrition 0.000 description 1
- 229940045110 chitosan Drugs 0.000 description 1
- 239000008199 coating composition Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000007717 exclusion Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000020932 food allergy Nutrition 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229940017800 lactobacillus casei Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- RECVMTHOQWMYFX-UHFFFAOYSA-N oxygen(1+) dihydride Chemical compound [OH2+] RECVMTHOQWMYFX-UHFFFAOYSA-N 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 229960000292 pectin Drugs 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000011012 sanitization Methods 0.000 description 1
- 239000004208 shellac Substances 0.000 description 1
- 229940113147 shellac Drugs 0.000 description 1
- 235000013874 shellac Nutrition 0.000 description 1
- ZLGIYFNHBLSMPS-ATJNOEHPSA-N shellac Chemical compound OCCCCCC(O)C(O)CCCCCCCC(O)=O.C1C23[C@H](C(O)=O)CCC2[C@](C)(CO)[C@@H]1C(C(O)=O)=C[C@@H]3O ZLGIYFNHBLSMPS-ATJNOEHPSA-N 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 229940032147 starch Drugs 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
- NWONKYPBYAMBJT-UHFFFAOYSA-L zinc sulfate Chemical compound [Zn+2].[O-]S([O-])(=O)=O NWONKYPBYAMBJT-UHFFFAOYSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/22—Coating agent
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/1578—Calcium
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/502—Gums
- A23V2250/5026—Alginate
Abstract
The disclosure relates to an edible coating for preserving at least one organoleptic property of food products in which the coating comprises a polysaccharide solution and a cross-linking agent solution. The polysaccharide may be carrageenan, gellan, sodium alginate and pectin and the cross-linking agent solution may be calcium ascorbate. The coating may further comprise an antimicrobial agent, an antioxidant agent and a nutraceutical agent. The disclose also relates to a method of preserving a food using such a coating. agent solution may be calcium ascorbate. The coating may further comprise an antimicrobial agent, an antioxidant agent and a nutraceutical agent. The disclose also relates to a method of preserving a food using such a coating.
Description
ITION AND S FOR IMPROVING ORGANOLEPTIC
PROPERTIES OF FOOD PRODUCTS
RELATED APPLICATIONS
This application claims priority of US Provisional Patent Application No.
61/544,873, filed on October 07, 2011, and entitled “Composition and methods
for improving organoleptic properties of food products”, the specification of which
is hereby incorporated by reference.
TECHNICAL FIELD
The present subject matter relates to a composition and methods for improving
organoleptic properties of food products, and more specifically the organoleptic
properties of fruits and vegetables that are subjected to a l treatment or
cooking.
BACKGROUND
The use of edible coatings is a known technique to increase shelf-life of fresh
food products such as fruits and bles. Edible coatings create a physical
barrier between the fruit or vegetable and the surrounding environment, and
reduce ripening ons such as color and aroma changes, desiccation and
degradation of the product. Edible coatings are thus effective in creating a micro-
environment for each individual fruit, vegetable or part thereof, thereby retaining
humidity and reducing respiration and oxidation and extending shelf life of the
products.
Edible coatings known in the art e ccharide-, protein- and lipid-based
edible gs. Protein-based edible coatings typically include whey protein, soy
protein, , corn protein and/or sodium caseinate. While being efficient, the
use of protein-based coating may be limited by current concerns with food
allergies since many of the protein ients trigger an allergic response.
Further, vegetarians and vegans may tend to avoid products coated with protein-
based coating because they are derived from an animal source.
Lipid ingredients used for the production of edible coatings include shellac,
beeswax, illa wax, da wax and fatty acids. Again, some of the lipidbased
coatings are from animal sources and tend to be avoided by vegetarians
and vegans, which makes them unsuitable for coating products that are, at least
lly, ed to this market segment.
Polysaccharides from plant origin have thus been studied for their gellification
capacities. The polysaccharides most commonly used are cellulose derivatives,
alginate, carrageenan, chitosan, pectin, starch derivates and other gums. Sodium
alginate and carrageenan are both derived from seaweed whereas gellan is
produced by a bacteria, Sphingomonas elodea.
While polysaccharide-based coatings avoid some of the drawbacks associated
with protein- and/or lipid-based coatings, sodium alginate, carrageenan, gellan
and other polysaccharide-based g require a cross-linking agent to jellify.
Cross-linking agents typically contain monovalent, divalent or trivalent cations
and the studies have reported the use CaCl2 or KCl for this purpose. However,
these calcium and ium salts tend to create turbid solutions when dissolved
in water or e a bitter taste to the coated fresh product, which is undesirable
in many instances.
More recently, an edible coating was shown to alleviate some of the drawbacks
associated with the g of the prior art. The coating comprises sodium
alginate cross-linked with calcium ascorbate and is described in International
Patent Application No. , incorporated herein by reference.
This edible coating serves as a mean to preserve the inherent humidity of fresh
fruits and vegetables, as well as to reduce respiration and oxidation, and may
also serve as a vehicle in which functional ingredients can be added such as
natural essences, prebiotics, probiotics, immune system ers, oils,
functional plant extracts, and the like. Thus, the edible coating contributes to
ve the integrity, safety and organoleptic properties of fresh fruits and
vegetables throughout the supply chain as well creating a value-added consumer
product.
Even if edible coatings contribute to extend the shelf-life of fresh food products,
fruits and vegetables inevitably start deteriorating at some point and therefore,
they cannot be preserved through the years. To ensure access to fruit and
vegetable over the seasons, it is therefore necessary to make use of
conservation techniques such as freezing or canning. The canning process is
known to significantly affect the organoleptic properties of fruits and vegetables
because of the heat ent such as pasteurization or cooking, or because the
product is immerged in a liquid for an extended period of time, which tends to
soften the product and make its organoleptic characteristics less appealing.
Similarly, the cooking of fresh food products which is required to obtain puree,
sauces and the like, is necessary in many industrial applications and cantly
affects their organoleptic properties, which makes them less appealing to
customers. On the other hand, freezing and unfreezing fresh fruits and
vegetables is generally associated with waterloss, which in turn makes their
organoleptic less appealing.
Therefore, it would be beneficial to be provided with a method for preserving the
organoleptic properties, for instance texture and re content, of food
products submitted to a thermal treatment such as cooking or ng.
BRIEF SUMMARY
According to one embodiment, an edible coating for preserving at least one
orgnaoleptic property of a food product submitted to a l treatment is
provided. in this embodiment, the edible coating comprises a polysaccharide
solution and a cross-linking agent solution.
in one aspect, the ccharide is in the form of a polysaccharide on.
According to another aspect, the polysaccharide is in the form of a
polysaccharide powder. In one aspect, the polysaccharide powder ses a
filler.
According to one aspect, the polysaccharide solution includes at least one
ccharide selected from the group ting of carrageenan, gellan,
sodium alginate and pectin.
According to another aspect, the polysaccharide solution is sodium alginate. In
yet r aspect, the sodium alginate is in the form of a solution sing
between about 0.1% (w/w) and about 10% (w/w) sodium alginate, and preferably
between about 0.4% (w/w) and about 6% (w/w) sodium te and more
preferably n about 0.7% and about 4.5% sodium alginate.
In a further aspect, the pectin is pectin LM. In one aspect. pectin LM is in the form
of a solution comprising between about 2% (w/w) to about 15% (w/w) pectin LM,
and more preferably between about 3% (w/w) to about 10% (w/w) pectin LM.
In yet a r aspect, the cross-linking agent solution comprises a calcium
ascorbate solution. in this aspect, the cross—linking agent solution preferably
ses between about 0.5% (w/w) and about 50%(w/w) calcium ascorbate,
and more preferably between about 1% (w/w) and about 35% (w/w) calcium
ascorbate and even more preferably between about 5% (w/w) and about 25%
(w/w) calcium ascorbate.
In a further aspect, the edible coating further comprises an element selected from
the group consisting of an crobial agent, an antioxidant agent and a
nutraceutical agent. in one aspect, the antimicrobial agent is vanillin. In another
aspect, the antioxidant agent includes at least one of citric acid and ascorbic acid.
in yet a r , the nutraceutical agent includes at least one probiotic,
where the probiotic is preferably selected from the group consisting of
Lactobacillus acidophilus, Lactobaci/Ius casei and
, Bifidobacterium lactic Bb12
Wellmune WGP®.
According to another aspect, the food product is selected from the group
consisting of a fruit, a vegetable, a meat product and a fish product.
According to another embodiment, there is provided a method for preserving at
least one organoleptic property of a food product subjected to a thermal
treatment. in one , the method comprises:
- coating said food product with a polysaccharide to substantially cover the
surface of said food product; and
- cross-linking said ccharide substantially covering said surface of
said food product by coating said food product with a cross-linking agent
solution to obtain a polysaccharide layer subtantially covering said surface
of said food product.
According to a further embodiment, there is provided a method for preserving at
least one organoleptic property of a food product ted to a thermal
treatment. In one aspect, the method comprises:
-coating said food product with a cross-linking agent solution to
substantially cover the surface of said food product;
- g said food product with a polysaccharide to substantially cover
said surface of said food product;
~allowing ication of a portion of said polysachharide substantially
covering the surface of the food t;
ng said food product product again with said cross—linking agent
agent solution to substantially cover said surface of said food product; and
- allowing jellification of another portion of the polysaccharide substantially
covering the surface of the food product to obtain a polysaccharide layer
substantially covering the e of the food product.
According to another embodiment, there is provided method for preserving at
least one organoleptic property of a food product subjected to a thermal
treatment, the method sing:
— coating said food product with a polysaccharide solution to substantially
cover the surface of said food product;
- coating said food product with a polysaccharide powder to substantially
cover said surface of said food product;
- cross-linking said polysaccharide substantially covering said surface of
said food product by coating said food t with a cross-linking agent
solution to obtain a polysaccharide layer substantially covering said
surface of said food product.
According to a r embodiment, there is provided a method for preserving at
least one organoleptic property of a food product subjected to a thermal
treatment, the method comprising:
- coating said food product with a polysaccharide powder to substantially
cover said surface of said food product;
- coating said food product with a polysaccharide solution to substantially
cover the surface of said food product;
- cross-linking said polysaccharide substantially covering said surface of
said food product by coating said food product with a cross-linking agent
solution to obtain a polysaccharide layer substantially covering said
surface of said food product.
ing to yet a further embodiment, the coating of the food product with the
polysaccharide powder is carried out by sprinkling the polysaccharide powder on
the food product or by dipping the food product in the ccharide .
According to another embodiment, the coating of the food product with the cross-
llnking agent solution or the polysaccharide solution is carried out by dipping the
food product in the cross-linking agent solution or the polysaccharide solution or
ng the same on the food product.
ing to another embodiment, there is provided the use of an edible coating
as described above for preserving at least one organoleptic property of a food
product ted to a thermal treatment.
According to one aspect, the at least one organoleptic property is selected from
the group consisting of physical integrity, visual aspect, odor, taste, texture,
moisture t, water loss properties and firmness.
According to one aspect, the thermal treatment is a refrigeration ent or a
heat treatment. According to one aspect, the refrigeration treatment comprises a
freezing treatment.
According to a further aspect, the heat treatment is selected from the group
consisting of rization, flask cooking, microwave cooking, stove cooking,
frying, isation, water cooking and oven cooking.
According to r embodiment, there is provided a food product comprising an
edible coating.
According to one aspect, the food product further comprises a food additive. In
one aspect, the food additive is d on the surface of the food product prior to
coating, is incorporated to the edible coating, or applied on a surface of the edible
coating once the food product is coated.
According to another aspect, the food additive is selected from the group
consisting of granules of at least one dried fruit and spices, where the at least one
dried fruit is preferably selected from the group consisting of a dried apple, a
dried strawberry and a dried raspberry.
According to a further embodiment, there is provided a method for preserving at
least one organoleptic property of a food product subjected to a thermal
treatment, the method comprising:
- coating said food product with a polysaccharide on to cover the
surface of said food t; and
- linking said polysaccharide with a calcium ascorbate solution to
obtain a polysaccharide layer substantially covering the surface of said
food product;
wherein said cross-linked polysaccharide layer es for preservation of
at least one organoleptic property of said food product once subjected to a
l treatment.
ing to a further embodiment, there is provided a method for preserving at
least one organoleptic ty of a food product subjected to a thermal
treatment, the method comprising:
- coating said food product with a linking agent solution to cover the
surface of said food product;
- coating said food product with a polysaccharide to cover said surface of
said food product;
- allowing gellification of a portion of said polysaccharide covering the
surface of the food product;
- coating said food product again with said cross-linking agent solution to
cover the surface of said food product; and
- allowing gellification of another portion of the polysaccharide solution
ng the surface of the food product to obtain a polysaccharide layer
covering the surface of the food product.
ing to a further embodiment, there is provided a method for ving at
least one leptic property of a food product subjected to a thermal
treatment, the method comprising:
- coating said food product with a polysaccharide solution to cover the
surface of said food product;
- coating said food product with a polysaccharide powder to cover the
surface of said food product;
- cross-linking said ccharide covering the surface of said food
product by coating said food product with a cross-linking agent solution to
obtain a polysaccharide layer covering the surface of said food product.
According to a further embodiment, there is provided a method for ving at
least one organoleptic property of a food product subjected to a thermal
treatment, the method comprising:
- coating said food product with a polysaccharide powder to cover the
surface of said food product;
- coating said food product with a polysaccharide solution to cover the
e of said food product;
- 7A -
- cross-linking said polysaccharide covering the surface of said food
product by coating said food product with a linking agent solution to
obtain a polysaccharide layer covering the surface of said food product.
ing to a further embodiment, there is ed a method for ving at
least one organoleptic property of a food product subjected to a thermal
treatment, the method comprising:
- coating said food product with a ccharide solution to substantially
cover the surface of said food product; and
- cross-linking said polysaccharide with a soluble cross-linking agent
solution comprising a water-soluble cross-linking agent to obtain a
polysaccharide layer substantially covering the surface of said food
product;
wherein said cross-linked polysaccharide layer provides for preservation at
least one organoleptic property of said food product once subjected to a thermal
treatment; and
wherein said food product is other than fish eggs or fish roe.
BRIEF DESCRIPTION OF THE DRAWINGS
In order that the invention may be readily understood, embodiments of the
invention are illustrated by way of example in the accompanying drawings.
FIGS. 1A and 1B are photographs of Cortland apple pieces stove fried in butter at
high temperature for 5 minutes: (A) control, (B) 1.2% sodium alginate coating,
dried.
FIGS. 2A and 2B are raphs of McIntosh apple pieces stove fried in butter
at high temperature for 5minutes: (A) control, (B) 1.2% sodium alginate coating,
dried.
FIGS. 3A and 3B are photographs of nd apple pieces stove caramelized in
sweet and acid solution high temperature 10 minutes: (A) control, (B) 1.2%
sodium alginate coating, dried.
- 7B -
FIGS. 4A and 4B are photographs of McIntosh apple pieces stove caramelized in
sweet and acid solution at high temperature for 10 minutes: (A) control, (B) 1.2%
sodium alginate g, dried.
FIGS. 5A and SB are photographs of nd apple pieces oven cooked for 1
hour at 350°C in water sweet and acid solution (corn syrup, lemon and water): (A)
control, (B) 1.2% sodium alginate coating, dried.
FIGS. 6A and 6B are photographs of McIntosh apple pieces oven cooked for1
hour at 350°C in water sweet and acid solution (corn syrup, lemon and water): (A)
control, (B) 1.2% sodium alginate coating, dried.
FIGS. 7A to 7D are photographs showing reduction of water loss properties: (A)
Cortland with 1.2% sodium alginate coating, (B) Cortland without edible coating,
(C) sh with 1.2% sodium te coating, (D) McIntosh without edible
coaflng.
is a graph showing water loss properties of the edible coating.
FIGS. 9A to 9D are photographs showing water loss properties of the edible
coating on vegetables: (A) vegetable blend control cooked (B) vegetable blend
1,2% undried edible coating (C) ble blend dry 12% edible coating (D)
ble blend dipped 2 minutes in calcium ate.
is an enlarged view of .
is an enlarged view of FIG. QB.
is an enlarged view of .
is an enlarged view of .
FIGS. 14A to 140 are photographs showing the organoleptic properties of
raspberries coated with a mixture of sodium alginate powder and a 1.2% sodium
alginate edible coating: (A) control sample, (B) 0.5% sample, (C) 2.5% sample
and (D) 5% sample.
: Retention mass rate of raspberries cooked in apple sauce.
: Retention rate of raspberries cooked in apple sauce.
r details of the invention and its advantages will be apparent from the
detailed description included below.
DETAILED DESCRIPTION
In the following description of the embodiments, references to the anying
drawings are by way of illustration of examples by which the invention may be
practiced. It will be understood that other ments may be made without
departing from the scope of the invention disclosed.
It has been surprisingly found that the edible g of the present ion has
thermoresistance properties that can be apply to many food application. The
fresh cut fruits and/or vegetables coated with the edible coating offer a better
resistance to refrigeration ent and/or prolonged heat treatment as well as
better conservation of the cell’s physical structure, of the ss and of the
appearance.
Throughout this specification the word "comprise", or variations such as
"comprises" or ising", will be understood to imply the inclusion of a stated
element, integer or step, or group of elements, integers or steps, but not the
exclusion of any other t, integer or step, or group of elements, integers or
steps.
The term “thermal treatment” is intended to mean any treatment that causes a
product or a position thereof to depart from room temperature. As such, thermal
treatment would include “refrigeration treatment” as well as “heat treatment”: The
term “refrigeration treatment as intended herein shall receive a broad
interpretation and includes any treatment or step which results in lowering the
temperature of a product or a n thereof below room temperature, regardless
of the period of time during which the temperature is lowered. Accordingly,
refrigeration treatment would include, without limitation, freezing.
The term “heat treatment” as intended herein shall receive a broad interpretation
and includes any treatment or step carried out which results in increasing the
temperature of a product or a portion thereof above room temperature, regardless
of the period of time during which the temperature is increased. Accordingly,
“heat treatment” would include, without ion, pasteurization, flash g,
microwave cooking, stove cooking, frying, appertisation. Further, “heat treatment”
includes cooking of the food product, whether cooking is water cooking, frying,
oven cooking or any other type of cooking. The term “heat ent” includes
- 9A -
any type of cooking, whether the food product is cooked alone or as a part of a
mixture of ingredients, for instance as part of a soup, cake e, sauce, and
the like. Further, “heat treatment” would include drying treatment and any other
ent that cause the food product to denaturate from it initial form, even
lly.
Similarly, the term “organoleptic ties” shall be interpreted broadly and
includes any property of the food product which is appealing to a sense, whether
it is the physical integrity, visual aspect, odor, taste, texture, moisture content,
water loss properties and s and the like. In this context, the person skilled
in the art will appreciate that “preserving the organoleptic properties of a food
product” and similar terms are intended to means preserving at least one of the
organoleptic ties of a product. This term also means reducing, even
partially, the loss of at least one organoleptic property as compared to a food
product that is subjected to the same heat or thermal treatment but that is not
coated with an edible coating.
According to one ment, an edible coating for preserving the organoleptic
properties of a food product ted to a thermal treatment is provided. The
edible g is typically used for coating a perishable food product such as a
fruit or a vegetable. Exemplary food ts for use with the edible coating
include, but are not limited to, whole and fresh cut fruits such as strawberries,
grapes, blueberries blackberries papayas, apples, kiwis, cantaloupes, pineapples,
melon dews, watermelons, and vegetables, such as peppers, tomatoes and the
like. A person skilled in the art will appreciate that the edible coatings may find
use with any other product intended for animal or human consumption. The
edible coating may also find use on frozen product such as frozen vegetables,
frozen , frozen meat products and frozen fish products as well as dehydrated
food products such as raisin, dried cranberries and the like.
According to one embodiment, the edible coating comprises a polysaccharide
and a cross-linking agent solution. The polysaccharide comprises at least one
polysaccharide ed from the group consisting of carrageenan, gellan,
sodium te, and pectin. A mixture of polysaccharides may also be used. In
one embodiment, the cross-linking agent solution comprises calcium ascorbate.
- 10 _
In one e, the polysaccharide comprises sodium alginate, preferably in the
form of a sodium alginate solution. This polysaccharide is used since the
ments conducted showed that sodium alginate is capable of forming firm or
very firm gels. The polysaccharide solution typically comprises between about
0.1% (w/w) and about 10% (w/w) sodium alginate, and preferably, between about
0.4% (w/w) and about 6% (w/w) sodium alginate and more preferably between
about 0.7% and about 4.5% sodium alginate. A person skilled in the art will
appreciate that the concentration of polysaccharide used in solution may be
selected based on the capacity to uniformly and rapidly coat the surface of the
products, without compromising the ability to form a gel having a proper firmness.
Alternatively, the polysaccharide may comprise pectin, an example of which is
pectin LM, preferably in the form of a pectin LM solution. A person skilled in the
art will appreciate that the pectin concentration in the solution used for the coating
process may vary. Typically, the polysaccharide solution comprises between
about 2% (w/w) to about 15% (w/w) pectin LM, and more typically between about
3% (w/w) to about 10% (w/w) pectin LM.
Alternatively, the polysaccharide could be in the form of a powder.
For cross—linking the polysaccharide used to obtain a gel, prior to subjecting the
food product to the thermal treatment, the cross-linking agent solution is provided.
2O In one e, the cross-linking agent on comprises between about 0.5%
(w/w) and about 50%(w/w) calcium ascorbate, and more ably between
about 1% (w/w) and about 35% (w/w) calcium ate and even more
preferably n about 5% (w/w) and about 25% (w/w) calcium ascorbate. In
this example, calcium ascorbate is ble because it tends to avoid the bitter
taste generally associated with calcium and potassium sources known in the art
(CaClz or KCI). Further, ascorbate is an ion of ascorbic acid (i. e. Vitamin C) and
thus, the use of this cross-linking agent confers n properties to the edible
coating. Alternatively, CaClz or KCI and other salts could also be used as cross—
linking agents, for instance where the food product is to be used in preparations
where the taste of the cross-linking agent can be altered or dissimulated by other
ients or by the heat treatment.
In the present specification, the term “off-flavor” is used to describe a flavor
(and/or an odor) generally associated with the degradation of a able food
product. ingly, the term “off-flavor” excludes a flavor conferred to the
edible coating by the ce of an additional ingredient such as, for example, a
probiotic.
In one embodiment, the edible coating may further comprise an element selected
from the group ting of an antimicrobial agent, an antioxidant agent and a
nutraceutical agent. The addition of such elements to the edible coating is aimed
at providing additional properties to the coating.
For example, the use of an antimicrobial agent may be beneficial In one
e, the use of vanillin as ial agent is desirable since vanillin also
masks the taste associated with some polysaccharides or other elements may be
added to the edible coating (e.g. probiotics), and also e sweetness of
products such as fruits. In this example, a tration of 0.1% of vanilla
essence is typical. A person skilled in the art will appreciate that any other
antimicrobial agent suitable for consumption may be used instead of, or in
combination with, vanillin. For example, one may opt for using essential oils,
which are also known for their antimicrobial activities. The antioxidant used is
typically citric acid (typically at a concentration of 1%), or ascorbic acid (typically
at a concentration of 1%) or a combination thereof. The nutraceutical agent
typically comprises at least one probiotic, examples of which include
Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium lactic Bb12 and
Wellmune WGP®. A person d in the art will appreciate that many other
functional ingredients can be added to the polysaccharide coating described
herein and that they are not limited to those described herein.
In one embodiment, the antimicrobial, antioxidant and/or a eutical agent is
embodied in the polysaccharide solution prior to cross-linking thereof.
Having described the edible coating composition, a method for preserving the
organoleptic properties of a food product subjected to a heat treatment will now
be described. According to one ment, a method for preserving the
leptic properties of food products submitted to a thermal treatment is
provided. In this ment, the method comprises: (1) coating the food product
with a polysaccharide to substantially cover the surface of the food product; and
(2) cross-linking the polysaccharide substantially ng the food product by
coating the food product with a cross-linking agent solution to obtain a
ccharide layer substantially covering the surface of the food product.
In an alternate embodiment, the method comprises: (1) coating the food product
with a cross-linking agent solution to substantially cover the e of the food
product; (2) coating the food product with a polysaccharide to substantially cover
the surface of the food product; and (3) allowing gellification of the polysaccharide
to obtain a polysaccharide layer covering the surface of the food product.
In yet an alternate embodiment, the method comprises: (1) coating the food
t with a cross-linking agent solution to substantially cover the surface of
the food product; (2) coating the food product with a polysaccharide to
substantially cover the surface of the food t; (3) allowing gellification of a
n of the ccharide substantially covering the surface of the food
product; (4) coating the food product again with the cross-linking agent solution to
substantially cover the surface of the food product; and (5) allowing gellification of
another portion of the polysaccharide substantially covering the surface of the
food product to obtain a polysaccharide layer substantially covering the surface of
the food t.
In one aspect, coating the food product with the polysaccharide is carried out by
dipping the food product in a ccharide powder or by sprinkling the
polysaccharide powder on the food product. Any other suitable method for
coating a food product with a powder may be used. In one embodiment, the
polysaccharide powder comprises 100% polysaccharide. In another embodiment,
to adjust the amount of polysaccharide on the food product while ensuring a
proper distribution, the polysaccharide powder may comprise a filler, such as, for
ce, e. Any other le filler may alternatively be used. Further, the
person skilled in the art will appreciate that the proportion or ratio of
polysaccharide: filler may vary according to the consistency desired for the
coating. In one example, a mixture comprising a polysaccharide may comprise
between about 0,1% and 50% sodium alginate and between about 50% and
99.9% sucrose, and preferably between about 0.25% and 20% sodium alginate
and about 80% to 99.75% sucrose, and more preferably between about 0.5%
and about 10% sodium alginate and n about 90% and 99.5% sucrose.
In another aspect, coating the food product is carried out by immersing or dipping
the food product in the solution (the polysaccharide solution and/or the cross-
linking agent solution) or by ng the solution onto the food product. A person
d in the art will appreciate that other techniques for g a food product
may exist and that any suitable method for coating a product with a solution
would fit the purpose of the methods described herein.
The person skilled in the art will appreciate that alternatives are also possible. For
instance, one may opt for g the food product with a polysaccharide powder,
and then with a polysaccharide solution, after which the ccharide is cross-
linked by coating the food product with the cross-linking agent solution.
Alternatively, one may opt for coating the food product with a polysaccharide
solution, then with a polysaccharide powder, after which the polysaccharide is
cross-linked by coating the food product with the linking agent solution.
The methods described herein are typically carried out as described in the
Examples below. A person skilled in the art will however appreciate that multiple
ways to carry out the method may exist. For example, one may opt for
automating all steps of the method.
A person skilled in the art will further appreciate that the immersion or dipping
time ed for substantially covering the food product with the polysaccharide
solution will depend upon the consistency of the solution and the size of the fruit.
A person skilled in the art will also appreciate that the immersion time for allowing
cross-linking of the ccharide on will be based on the concentration of
cross-linking agent in the solutions. For example, an immersion time of about 15-
seconds in a solution comprising 15% calcium ate would be sufficient to
allow proper gel formation while the use of a 0.5% calcium ascorbate on
would require an immersion time of 5 to 8 minutes. Similarly, the spraying time
may vary based on the concentration of the polysaccharide and/or cross-linking
agent solutions, as well as the desired characteristic of the coating to be
obtained.
The methods bed herein will be explained in further details by way of the
following examples.
EXAMPLES
Fruit & Vegetable supply
Fresh and frozen fruits and vegetables were purchased from Allard Fruits &
Légumes, a fruits and vegetables importer located in Quebec City, Canada. More
specifically, various types of fresh apples, as well as frozen wildberries and
frozen cranberries were used.
Edible coating preparation
Sodium alginate (0.5% to 10% w/w), was separately lized in different tanks
with tap water at 60°C for 60 minutes. Once solubilized, all solutions were
refrigerated at 30°C and were kept at this temperature hout the coating of
the fruits. The sodium alginate used gel under the cross-linked action of divalent
cations such as m. In this example, calcium ascorbate was preferred over
other cross-linking agents for its vitamin C value. Hence, a solution (10% to 80%
w/w) of calcium ascorbate was solubilized in tap water and kept at 40°C for the
duration of the treatments.
Fruit and vegetable preparation
Whole fruits and vegetables were soaked in Chinook (peracetic acid) solution
18ppm at 40°C (18 ppm) for 1 minute. When appropriate, the vegetable or the
fruit was y brushed with a manual hand brush while in the Chinook solution.
Upon completion of the g step, the fruit and vegetables were peeled,
cored then cut in different size on a sanitized cutting board.
Coating
Fruit or vegetable were individually coated in the sodium alginate solution by
dipping for 3 to 5 seconds with an automatic conveyor , or with spray gun.
Spray gun gave better result with 3% sodium alginate SA atively to 0.75%
to 1.2% tration for automatic g system. All fruit and vegetables
pieces were held on a conveyor belt and excess solution was drained for 10
seconds. Pieces were then individually gellified by immersion in the calcium
ascorbate solution for 60 to 120 seconds or by spraying gun and then again held
on a conveyor belt to allow excess solution to drain. As best described in the
appended tables below, some of the coated fruits were dried while some others
were not (herein the “undried” products). When the fruits were dried, the drying
step was carried out on a conveyor belt at different ratio of relative
humidity/time/air ty, depending on the facilities.
Example 1
Coated fruits and vegetables heat treatment
Fruit or vegetable pieces, r dried or undried, were subjected to various
heat treatments such as water ebullition, ebullition in applesauce at 200°F,
microwave g, stove cooking, oven cooking or appertisation (121°C 15
minutes in sealed glass jars) for different periods of time. The organoleptic
analysis was made when the temperature of the food ts had chilled to
°C, using the following scoring systems for firmness and loss of water:
Loss of Water Scoring System
for fresh cut fruit submitted to heat
treatment
Score Loss of water (% of weight)
No exudation
4 Loss of 0-5% water
3 Loss of 5-10% water
2 Loss of 10%-25% water
1 Loss of 50% water and more
Firmness Scale Scoring System
for fresh cut fruit submitted to heat
treatment
Score Organoleptic characteristics
Raw e and crunchy
l-JNUJ-D Slight cooking firmness
Flabby, Canned type texture
Shelled of the fruit
Complete loss of structure, mash
Results
The firmness and the loss of water were evaluated for ent products and
under various conditions. The organoleptic properties of the fruit products under
various coating conditions are ized below for fresh apples (Tables 1 and
2), frozen wildberries (Table 3) and frozen cranberries (Table 4).
Table 1: Organoleptic characteristics of fresh cut apple 1Z4’ pieces d to different heat
treatment
L055 of
Heat Firmness. General
Treatment Storage days
treatment water (/o0 Score Acceptability
weight)
Untreated 1 — 3 Acceptable
Calcium ascorbate
1 ' 3 Acceptable
2 s in on dipped
applesauce at Edible coating 1,2% 1 - 4 Acceptable
200°F Untreated 11 - 2 Unacceptable
Calcium ascorbate
11 — 2 Acceptable
solution dipped
Edible coating 1,2% 4 Acceptable
Table 1: Organoleptic characteristics of fresh cut aggle 114' pieces exposed to different heat
en (cont’d)t
Loss of
Heat Firmness General
Treatment Storage days water (%
treatment Score ability
weight)
Untreated Unacceptable
Calcium ascorbate
ptable
solution dipped
Edible coating 0,75%
able
(not dried)
Edible coating 0,59%
Acceptable
(not dried)
Edible coating 1,2% %
minutes in able
(not dried)
applesauce at
Untreated
200°F Unacceptable
Calcium ascorbate
Unacceptable
solution dipped
Edible coating 0,75% %
Acceptable
(not dried)
Edible coating 0,9% %
Acceptable
(not dried)
Edible coating 1,2% %
Acceptable
(not dried)
Untreated Unacceptable
Calcium ascorbate
Unacceptable
solution dipped
minutes in
Edible coating 1,2% Acceptable
applesauce at
Untreated Unacceptable
200°F
Calcium ascorbate
Unacceptable
solution dipped
Edible coating 1,2% Acceptable
Table 2: Loss of water of fresh cut age/e 114 ' Qieces exposed to different heat treatment
Heat Firmness
Treatment General Acceptability
treatment Score
Untreated Unacceptable : burned
Calcium ascorbate
Unacceptable : burned
solution dipped
Edible coating 3%
gun sprayed Acceptable
(not dried)
Microwave-
Edible coating 3%
1 minutes Acceptable
gun sprayed )
Edible coating 1,2%
dipping Acceptable
(not dried)
Edible coating 1,2%
Acceptable
dipping (dried)
ted — 20% 3 Unacceptable firmness
Calcium ascorbate Unacceptable : Bad
_ 70/° 4
solution dipped flavour
Edible coating
0,75% — 8% 4 Acceptable
(not dried)
Boiling Edible coating
2’60 ' 4 Acceptab'e
Water-2 0,75% )
s Edible g 0,53%
- 10% 4
2000': Acceptable
(not dried)
(:;:§)coating O 96E ' l ' °
— 4% 4 Acceptable
(:3: 35:3;mg 1’24E ' l ‘ °
— 11% 4 Acceptable
(:r‘ijfoatmg 1'”E ' l ‘ °
~ 2% 4 Acceptable
Table 3: Organoleptic characteristics of frozen wildberries exposed to different heat treatment
Loss of
Heat Storage water General
ent Firmness Score
treatment days (% Acceptability
weight)
Untreated Unacceptable
Calcium ascorbate
Unacceptable
solution dipped
200°F in
Edible coating 1,2% Acceptable
applesauce-
Untreated Unacceptable
minutes
Calcium ascorbate
Unacceptable
solution dipped
Edible coating 1,2% Acceptable
Untreated Unacceptable
Calcium ascorbate
Unacceptable
solution dipped
200°F in
Edible coating 1,2% Acceptable
auce-
Untreated
2 minutes Unacceptable
Calcium ate
Unacceptable
solution dipped
Edible coating 1,2% Acceptable
Table 4: Organoleptic characteristics of frozen cranberries exposed to different heat treatment
Loss of
Heat Storage water General
Treatment ss Score
treatment days (% Acceptability
weight)
Untreated 1 - 1 Unacceptable
Calcnum ate 1 - 1 Unacceptable
solution dipped
2000F m.
Edible g 1,2% 1 — 4 Acceptable
auce-
Untreated 11 — 1
minutes Unacceptable
Calcrum ate 11 - 1 Unacceptable
solution dipped
Edible coating 1,2% - 3 Acceptable
Untreated 3 Unacceptable
Calcrum ascorbate
1 _ 3 Unacceptable
solution dipped
°F in
Edible coating 1,2% 1 - 5 Acceptable
applesauce-
2 minutes Cnltr'eateU d 11 2 ptab eI
a cium ascorbate
11 _ 2
solution dipped Unacceptable
Edible coating 1,2% Acceptable
In addition to te the moisture content and the firmness, other organoleptic
characteristics such as the appearance and the taste of fruits were evaluated.
These characteristics are shown in FIG 1 to 8.
For instance, clearly shows that Cortland apple pieces coated with edible
coating preserved their crunchiness, structure and taste while the control apple
pieces were translucent, too soft and overcooked. Similarly, shows that
McIntosh apple pieces coated with the edible coating preserved their
crunchiness, and their structure, as well as their authentic taste. On the contrary,
the control pieces appear burned, overcooked and devoid of structure.
shows that Cortland apple pieces cooked in oven for one hour at 350°F
preserved their structure when coated but that the control apple is flabby and it
lost its color and its structure. Further the edible coating was inaudible at
mastication. Similar results were also obtained with McIntosh apple pieces
cooked in oven for one hour at 350°F: they preserve their structure, y
texture and taste when coated while control apple pieces decreased in size
during cooking, were completely flabby and lost their color and structure. Coating
was also inaudible at mastication.
These results show that the edible coating on whole and fresh-cut fruit and
vegetables provides a significant reduction of waterloss and softening of the
2O tissue. The edible coating has the property to t the pieces of fresh cut fruit
and vegetable from high and low temperature treatment. It results in an improved
firmness and crunchy e and noticeable water retention during heat
ent. Furthermore, the edible coating has the property to preserve the color
of the product during the cooking, even in water cooking. Also, edible coating
preserves the flavour of the fruits and of the vegetable during cooking.
The results ed under various conditions also show that water ion is
d to ess of the coating. With a 10% (w/w), not dried edible coating/fruit
ratio, the water retention is 95% as compared to 50% water retention for a 3%
(w/w), not dried edible coating/fruit ratio. However, a 25% (w/w) edible
coating/fruit ratio may lead to a loss of flavour of . On the other hand
thermoresistance property did not appear to be related to the thickness of the
coating. Properties are observed from 0.1% w/w concentration of alginate in
coafing.
Similar s were obtained with various vegetables. As best shown in FIGS. 9
to 13, vegetable coated with the edible coating preserved a better appearance
than control ble (uncoated) or vegetables immersed in a calcium ascorbate
solution.
The Results obtained indicate that there is great potential to counteract moisture,
structure and texture loss, the main parameters associated with y loss in
many fruit and vegetables by application of edible coating on fresh or freeze fruit
or vegetable before heated treatment.
Example 2
Fresh fruits incorporated in pastries
Fresh raspberries were used in the preparation of Madeleine cakes. In this
application, raspberries were coated with different es of a sodium alginate
powder prior to be coated with a 1.2% sodium te coating as described in
Example 1. The e of sodium alginate powder and edible coating are
summarized in the table below:
Mixture of Sodium Alginate Edible Coating
Sample
Powder
'_ Control None None
0.5% sodium alginate, 99.5% 1.2% sodium alginate
0 5%
SUCFOSG
2.5% sodium alginate, 97.5% 1.2% sodium te
sucrose
% sodium alginate, 95% 1.2% sodium alginate
sucrose
The coated raspberries were incorporated in a Madeleine preparation. The
Madeleine preparation for each sample of fresh raspberries was placed in
separate molds and baked at 350°F for 6 s and 435°F. The organoleptic
properties were determined for each sample of fresh raspberries.
The samples coated with a e of sodium alginate powder and a 1.2%
sodium alginate edible coating showed marked improvement in the organoleptic
ties of the raspeberries, as best shown in . The mixture of powder
and the edible coating contributed to prevent exudation, preserve the physical
integrity of the fruit and appear to somewhat modulate the cooking of the
raspberries by reducing the impact of heat. The samples coated with a mixture of
sodium alginate powder and a 1.2% sodium alginate edible coating were more
juicy, had a better taste as well as a better feel in mouth as compared to the
control sample, for which raspberries entirely lost their cell structure, were
mashed and exuded into the dough of the cake.
Example 3
Raspberries in apple sauce
Fresh and frozen raspberries were used to assess the capability of a 2% sodium
te edible coating to preserve the organoleptic properties of fruits in apple
sauce. The various samples tested are summarized in the table below:
Sample Fresh or frozen raspberries Edible Coating
Frozen raspberry
Frozen None
untreated
Fresh raspberry
Fresh None
untreated
Frozen Thermobloom
o . . .
Frozen 21: sodium alginate (dried)
Raspberry (92)
Fresh Thermobloom
Fresh 2%: sodium alginate (dried)O . . .
rry (92)
Frozen Thermobloom .
Frozen 2%; sodium alginate (not o . .
rry (NS-2)
Frozen Thermob ooml
Fresh 2% sodium te (not dried)
Raspberry (5-2)
The number of raspberries in each sample, as well as the weight of each sample
was determined. The samples were then incorporated in apple sauce and cooked
at 85°C — 90°C for 10 minutes, with constant manual steering. Each sample was
screened on a mesh to collect the rries remaining after cooking. The
retention rate (i.e. the percentage of whole raspberries remaining on the mesh),
as well as the retention mass rate (i.e. the weight of the product remaining on the
mesh compared to the initial weight of the raspberries) were determined for each
sample.
As best shown in , all samples for which raspberries were coated with the
2% sodium alginate coating, whether dried or not, frozen or fresh, show a
retention rate of 100% while the uncoated s show a retention rate of 0%.
Similarly, shows a retention mass rate from about 60% to about 70% for
all samples for which raspberries were coated with the 2% sodium alginate
coating, whether dried or not, frozen or fresh. By comparison, uncoated frozen
raspberries show a retention mass rate of 0% while ed fresh raspberries
show a retention mass rate of about 8%. The retention mass rate observed with
uncoated fresh raspberries was attributable to the formation of apple sauce
agglomerates remaining on the mesh rather than to the presence of raspberries.
To simulate food shear and damages caused to the fruits during food processing
in the industry, the retention mass rate was also determined for raspberries
cooked in apple sauce for 5 minutes at 85°C with constant mixing using a food
sor. The ion mass rate for fresh and frozen raspberries coated with
the 2% sodium alginate coating was about 45% and 35%, respectively, as
compared to about 15% for uncoated frozen raspberries.
Example 4
Capability of various edible coatings to preserve organoleptic properties
during freezing/ unfreezing
To assess the capability of edible coatings to preserve the organoletptic
properties of fruits and vegetables submitted to refrigeration, and more
cally freezing, samples of rries were coated according to the
following protocols:
No coating
coating with 1.2% sodium alginate solution followed by
cross-linking_\_ivith calcium ate solution
coating with sodium alginate powder (100%) followed
b linkin- in m ascorbate solution
coating with 1.2% sodium alginate on, coating with
sodium alginate powder, cross-linking in calcium
ate solution.
coating with sodium alginate powder, coating with 1.2%
sodium alginate solution, cross-linking in calcium
ascorbate solution.
For each sample, the test was conducted in triplicate. The samples were frozen
at -20°C for 5 days. The samples were then unfrozen and waterloss was
measured 2 hours and 24 hours after zing and the general aspect of the
fruit was assessed. The results are shown in the table below:
- a, A a A g g
r: 0:210 ages) can!» >3 e
o 5.0:... - =1 _fl'= ....
LIN-nun hNu- 0° fl
hmgfi ohN o N on: a.
&0 woo) «go flu.) .—
0 i-g.‘ at... wi- o“
'- °\°8= V““5 “5‘5 8
‘" >g
‘3” 3 = °\°"= < a
19,3% 3 5,4%
Flabby/weak a lot
Control 16,2% 30,8% 313% of purge afier
unfreezing
16,2% 29,5%
Soft texture, purge
22% in the cup after
unfreezing, better
physical integrity,
aspect and texture
than control
ras berries
H m m
‘a 02;” m A m A g a
0:“ cat?!) >3 c
u 50:... 1”: :v: o a:
a 385 3”: °‘
" «5'5 ““5 ho ‘au 13"“ N0 -:
a “he: 6:2 3n 3; u
*- :3: 3"; “a“; 8
F g: °\° :1 3": <>g O
Great appearance,
natural appearance,
no purge in the cup
after unfreezing
4,5%
8,4% g thick but
l appearance,
6,6% 7,7%
no purge in the cup
8,0% afier zin1
0,7% 0,7% No waterloss
perceptible after
unfreezing, candy
texture
The experiments conducted shows that the all tested coatings were efficient in to
preserve the organoleptic properties of raspberries during freezing/unfreezing
cycle.
The person skilled in the art will therefore appreciate that the edible coating can
find use in food industry that use high and low temperature treatment for
preservation such as sauce, puree, canned product, pasteurize product, frozen
dinner, frozen fruits, frozen vegetables and the like.
Claims (22)
1. A method for ving at least one organoleptic property of a food product subjected to a thermal treatment, the method comprising: - coating said food product with a polysaccharide solution to cover the surface of said food product; and - cross-linking said polysaccharide with a m ascorbate solution to obtain a polysaccharide layer substantially covering the surface of said food product; wherein said cross-linked polysaccharide layer provides for preservation of at least one organoleptic property of said food product once subjected to a l treatment.
2. A method for preserving at least one organoleptic property of a food product subjected to a thermal treatment, the method comprising: - coating said food product with a linking agent solution to cover the e of said food product; - coating said food product with a polysaccharide to cover said surface of said food product; - allowing gellification of a portion of said polysaccharide covering the surface of the food product; - coating said food product again with said cross-linking agent solution to cover the surface of said food product; and - allowing gellification of another portion of the ccharide solution covering the surface of the food product to obtain a polysaccharide layer covering the surface of the food product.
3. A method according to claim 2, wherein said polysaccharide is in the form of a polysaccharide solution.
4. A method according to claim 2, wherein said ccharide is in the form of a polysaccharide powder.
5. A method for preserving at least one organoleptic property of a food product subjected to a thermal treatment, the method comprising: - coating said food product with a polysaccharide solution to cover the surface of said food product; - coating said food product with a polysaccharide powder to cover the surface of said food product; - cross-linking said polysaccharide ng the surface of said food product by g said food product with a cross-linking agent solution to obtain a polysaccharide layer covering the surface of said food product.
6. A method for preserving at least one organoleptic property of a food product subjected to a thermal ent, the method comprising: - coating said food t with a polysaccharide powder to cover the surface of said food product; - coating said food product with a polysaccharide solution to cover the surface of said food product; - cross-linking said polysaccharide covering the surface of said food product by coating said food product with a cross-linking agent on to obtain a polysaccharide layer covering the surface of said food product.
7. The method according to any one of claims 1 to 6, n said polysaccharide comprises at least one polysaccharide selected from the group ting of carrageenan, gellan, alginate, pectin, cellulose derivatives, and starch derivate.
8. The method ing to claim 7, wherein said polysaccharide comprises sodium alginate.
9. The method according to any one of claims 2 to 8, wherein said cross-linking agent solution comprises calcium ascorbate.
10. The method according to any one of claims 1 to 9, wherein said at least one organoleptic property is selected from the group consisting of physical integrity, visual aspect, odor, taste, texture, re content, water loss properties and firmness.
11. The method according to any one of claims 1 to 10, wherein said thermal treatment is a refrigeration treatment or a heat treatment.
12. The method according to claim 11, wherein said refrigeration treatment comprises a freezing treatment.
13. The method according to claim 11, wherein said heat treatment is ed from the group consisting of pasteurization, flask cooking, ave cooking, stove cooking, frying, appertisation, water cooking and oven cooking.
14. The method according to any one of claims 1 to 13, r sing adding a food additive.
15. The method of any one of claims 1 to 14, wherein said food product is selected from the group consisting of frozen vegetables, frozen fruits, and frozen meat products.
16. The method of any one of claims 1 to 15, with the proviso said food product is other than fish eggs or fish roe.
17. A method for preserving at least one organoleptic property of a food product subjected to a thermal treatment, the method comprising: - coating said food product with a polysaccharide solution to substantially cover the surface of said food product; and - cross-linking said ccharide with a water-soluble cross-linking agent solution comprising a water-soluble cross-linking agent to obtain a polysaccharide layer substantially ng the surface of said food t; wherein said cross-linked polysaccharide layer provides for preservation at least one leptic property of said food product once subjected to a thermal treatment; n said food product is other than fish eggs or fish roe.
18. The method of claim 17, wherein said food product is selected from the group consisting of frozen vegetables, frozen , and frozen meat products.
19. The method of claim 17 or 18, wherein said water-soluble cross-linking agent solution comprises calcium ascorbate.
20. The method of any one of claims 17 to 19, wherein said polysaccharide comprises sodium alginate.
21. The method of any one of claims 17 to 20, wherein said thermal treatment ts of freezing.
22. The method of any one of claims 1, 2, 5, 6 or 17, substantially as described herein with reference to the figures and/or examples, excluding comparative examples.
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US201161544873P | 2011-10-07 | 2011-10-07 | |
US61/544,873 | 2011-10-07 | ||
PCT/CA2012/000930 WO2013049928A1 (en) | 2011-10-07 | 2012-10-05 | Composition and methods for improving organoleptic properties of food products |
Publications (2)
Publication Number | Publication Date |
---|---|
NZ624457A NZ624457A (en) | 2016-03-31 |
NZ624457B2 true NZ624457B2 (en) | 2016-07-01 |
Family
ID=
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