WO2015104440A1 - Recubrimiento comestible para la conservación de trozos de fruta, su proceso de fabricación y de aplicación - Google Patents
Recubrimiento comestible para la conservación de trozos de fruta, su proceso de fabricación y de aplicación Download PDFInfo
- Publication number
- WO2015104440A1 WO2015104440A1 PCT/ES2014/070996 ES2014070996W WO2015104440A1 WO 2015104440 A1 WO2015104440 A1 WO 2015104440A1 ES 2014070996 W ES2014070996 W ES 2014070996W WO 2015104440 A1 WO2015104440 A1 WO 2015104440A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- fruit
- pieces
- aqueous solution
- edible coating
- components
- Prior art date
Links
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 78
- 238000000576 coating method Methods 0.000 title claims abstract description 71
- 239000011248 coating agent Substances 0.000 title claims abstract description 68
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 6
- 239000007864 aqueous solution Substances 0.000 claims abstract description 50
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims abstract description 46
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 45
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims abstract description 45
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims abstract description 45
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 18
- 150000004676 glycans Chemical class 0.000 claims abstract description 18
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 18
- 239000005017 polysaccharide Substances 0.000 claims abstract description 18
- 239000004599 antimicrobial Substances 0.000 claims abstract description 17
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000011575 calcium Substances 0.000 claims abstract description 13
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical group C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 109
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 39
- 235000015165 citric acid Nutrition 0.000 claims description 36
- 239000000243 solution Substances 0.000 claims description 35
- 235000010376 calcium ascorbate Nutrition 0.000 claims description 30
- 239000011692 calcium ascorbate Substances 0.000 claims description 30
- 229940047036 calcium ascorbate Drugs 0.000 claims description 30
- 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 description 30
- 239000000203 mixture Substances 0.000 claims description 19
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical group OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 17
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 17
- 239000001630 malic acid Substances 0.000 claims description 17
- 235000011090 malic acid Nutrition 0.000 claims description 17
- 238000004321 preservation Methods 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 12
- 235000010378 sodium ascorbate Nutrition 0.000 claims description 9
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 9
- 229960005055 sodium ascorbate Drugs 0.000 claims description 9
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims description 9
- 239000002738 chelating agent Substances 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 229910021645 metal ion Inorganic materials 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 150000002500 ions Chemical class 0.000 claims description 2
- 238000005507 spraying Methods 0.000 claims description 2
- 238000003860 storage Methods 0.000 description 21
- 241000220225 Malus Species 0.000 description 15
- 235000011430 Malus pumila Nutrition 0.000 description 12
- 235000015103 Malus silvestris Nutrition 0.000 description 12
- 241000220324 Pyrus Species 0.000 description 12
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 11
- 208000005156 Dehydration Diseases 0.000 description 10
- 235000006040 Prunus persica var persica Nutrition 0.000 description 10
- 230000018044 dehydration Effects 0.000 description 10
- 238000006297 dehydration reaction Methods 0.000 description 10
- 235000009434 Actinidia chinensis Nutrition 0.000 description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 9
- 235000014443 Pyrus communis Nutrition 0.000 description 9
- 230000036571 hydration Effects 0.000 description 9
- 238000006703 hydration reaction Methods 0.000 description 9
- 244000298697 Actinidia deliciosa Species 0.000 description 8
- 230000000694 effects Effects 0.000 description 8
- 235000010323 ascorbic acid Nutrition 0.000 description 7
- 239000011668 ascorbic acid Substances 0.000 description 7
- 239000003755 preservative agent Substances 0.000 description 7
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 6
- 229940072107 ascorbate Drugs 0.000 description 6
- 229910001424 calcium ion Inorganic materials 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 244000144730 Amygdalus persica Species 0.000 description 5
- 240000005809 Prunus persica Species 0.000 description 5
- -1 ascorbate ions Chemical class 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 208000024891 symptom Diseases 0.000 description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- 239000005708 Sodium hypochlorite Substances 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 235000006708 antioxidants Nutrition 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 235000021022 fresh fruits Nutrition 0.000 description 4
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 4
- 230000002335 preservative effect Effects 0.000 description 4
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 241000271567 Struthioniformes Species 0.000 description 3
- 235000021016 apples Nutrition 0.000 description 3
- 230000004888 barrier function Effects 0.000 description 3
- 238000004090 dissolution Methods 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 238000012994 industrial processing Methods 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 235000021017 pears Nutrition 0.000 description 3
- 239000004033 plastic Substances 0.000 description 3
- 210000001519 tissue Anatomy 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 2
- 159000000007 calcium salts Chemical class 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 238000010348 incorporation Methods 0.000 description 2
- 238000012423 maintenance Methods 0.000 description 2
- 230000002906 microbiologic effect Effects 0.000 description 2
- 229920000642 polymer Polymers 0.000 description 2
- 230000002062 proliferating effect Effects 0.000 description 2
- 230000001681 protective effect Effects 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 150000000994 L-ascorbates Chemical class 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 235000006029 Prunus persica var nucipersica Nutrition 0.000 description 1
- 244000017714 Prunus persica var. nucipersica Species 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 229940072056 alginate Drugs 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 229940076638 ascorbic acid and calcium Drugs 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- BLORRZQTHNGFTI-ZQGCMTCUSA-L calcium erythorbate 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-ZQGCMTCUSA-L 0.000 description 1
- 239000000920 calcium hydroxide Substances 0.000 description 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000002301 combined effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 229940026231 erythorbate Drugs 0.000 description 1
- 235000010350 erythorbic acid Nutrition 0.000 description 1
- 230000004438 eyesight Effects 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
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000010907 mechanical stirring Methods 0.000 description 1
- 229920000609 methyl cellulose Polymers 0.000 description 1
- 239000001923 methylcellulose Substances 0.000 description 1
- 235000010981 methylcellulose Nutrition 0.000 description 1
- 238000012543 microbiological analysis Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000036387 respiratory rate Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 230000000007 visual effect Effects 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
- 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
- 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- 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
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- 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
- A23L3/3544—Organic compounds containing hetero rings
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Definitions
- the present invention is related to the conservation of freshly cut fresh fruit, proposing an edible coating, for application on an industrial scale, which has a carboxymethyl cellulose polysaccharide base, to create a selective barrier to gas exchange and moisture loss, allowing preserve the texture and flavor of freshly cut fruits.
- the coating is especially suitable for application on fruits susceptible to surface dehydration, such as for example apple, pear, peach, kiwi, nectarines or mango, although it can be applied on any type of fruit that in its industrial preparation process requires that the fruit is cut, peeled, chopped and finally packaged.
- Fresh fruit deteriorates rapidly and especially when the pulp of the fruit is exposed to environmental conditions, such as when the fruit is peeled and chopped, producing browning, softening, appearance of unpleasant flavors and growth. of microorganisms that reduce the shelf life of freshly cut fruit.
- the washing, peeling, slicing and packaging operations are carried out in a cold chain with temperatures below 8 ° C, which reduces the respiratory rate of the tissues cut, keeping enzymes related to color changes and texture degradation processes latent, in addition to minimizing the growth of altering microorganisms.
- document W01994012041 discloses a preservative to keep the fruit peeled and chopped fresh, which comprises calcium ions, ascorbate ions and water, contemplating percentages of ascorbic acid and calcium chloride from 0.25% to 2% in both cases.
- the preservative has metal ion complexers (identified as chelators), in a proportion of 0.5% or greater in dry weight, that is to say excluding water.
- document ES2307473 discloses a procedure for the preservation of fresh peeled and chopped fruit, in which the preservative it uses, as in the case of W01994012041, consists of a solution comprising calcium ions, ascorbate ions and water, the ascorbate ions and calcium ions being present in an ionic ratio equal to that of the aforementioned W01994012041, but which, unlike this, the amount of metal ion chelators in the preservative is less than 0.5% by weight of the components, excluding water.
- calcium ions are obtained from calcium hydroxide, calcium salt or mixture of both; while ascorbate ions are obtained from ascorbic acid, ascorbate salt or erythorbate.
- the possibility of using calcium ascorbate or calcium erythorbate as a source of calcium ions and ascorbate ions is also described.
- antioxidant preservatives based on calcium salts allow to avoid enzymatic browning, extending the shelf life of the fruit.
- these compounds do not prevent other problems of cut fruits, such as the superficial dehydration suffered by the tissue once cut.
- These edible coatings of polysaccharide base can be formed by any polymer capable of gelling and forming a coating, the most commonly used within this group being maltodextrin, cellulosic derivatives such as methylcellulose and carboxymethyl cellulose, starches, carrageenans, pectin, alginate or gelane. These polymers are sold in powder form and are usually diluted in water to obtain an aqueous solution with which the fruit is coated. Within these polysaccharides, carboxymethyl cellulose has been widely used in the post-harvest preservation of whole fruits and vegetables, often mixed with fatty acids to improve its barrier to gas and water exchange.
- US5198254 discloses an edible coating for whole fruits, vegetables, or fungi, which in its composition employs carboxymethyl cellulose.
- the coating obtained with this solution is not suitable for the conservation of fresh cut fruit, since a film with low adhesion capacity and with a thickness that modifies the sensory characteristics of the freshly cut fruit is formed on the cut tissue, altering its texture and taste
- An edible coating is therefore necessary, for freshly cut pieces of fresh fruit, with a carboxymethyl cellulose polysaccharide base, which is practically imperceptible to the consumer and that allows to maintain the texture and flavor of the pieces of fruit, as if they were freshly cut, for as long as possible.
- the object of the present invention is an edible coating for application on fresh fruit pieces that have been minimally processed by washing, peeling and slicing operations, in their industrial processing.
- the invention also relates to the process of making the edible coating and its application on the fruit pieces.
- the edible coating for the preservation of the fruit pieces is constituted by an aqueous solution of polysaccharide base that is applied to cover the fruit once it has been washed, peeled and chopped in its industrial processing, being created by applying said solution aqueous a protective barrier that preserves and prevents browning and surface dehydration of fruit pieces.
- the aqueous solution comprises carboxymethyl cellulose as a polysaccharide base, a calcium source, an antioxidant agent and can additionally comprise an antimicrobial agent.
- the carboxymethyl cellulose is of high viscosity and is present in the solution aqueous in very low concentration. Specifically, carboxymethyl cellulose has a high viscosity, greater than 1,500 mPa.s and a low concentration, between 0.025% and 1% by weight with respect to the total weight of the components of the aqueous solution. Preferably the carboxymethyl cellulose has a concentration of between 0.1% and 0.75% by weight with respect to the total weight of the components of the aqueous solution.
- the aqueous solution is a solution in water of solid powdered components comprising calcium ions.
- Calcium is obtained from calcium ascorbate.
- Calcium ascorbate has a concentration of between 3% and 15% by weight with respect to the total weight of the components of the aqueous solution and, preferably, a concentration between 4% and 12% by weight with respect to the total weight of the components of The aqueous solution.
- the aqueous solution incorporates as antioxidant agent citric acid, or a combination of citric acid and sodium ascorbate.
- the antimicrobial agent that may additionally contain the aqueous solution is malic acid.
- the concentration of citric acid alone, or in combination with malic acid is greater than 0.5% by weight in relation to the total weight of the components of the aqueous solution, excluding water.
- Citric acid and, where appropriate, malic acid behave like metal ion chelators. It is known that chelators coordinate and sequester such ions, preventing them from being free for other processes, being able to act indirectly as antimicrobial agents.
- Citric acid has a concentration of between 0.5% and 30% by weight in relation to the total weight of the components of the aqueous solution, excluding water. Preferably a concentration of between 1% and 20% by weight in relation to the total weight of the components of the aqueous solution, excluding water
- Sodium ascorbate has a concentration of between 10% and 50% by weight in relation to the total weight of the components of the aqueous solution, excluding water. Preferably a concentration of between 20% and 40% by weight in relation to the total weight of the components of the aqueous solution, excluding water. If methyl acid is used as an antimicrobial agent, it has a concentration of between 0.5% and 20% by weight in relation to the total weight of the components of the aqueous solution, excluding water. Preferably a concentration of between 4% and 15% by weight in relation to the total weight of the components of the aqueous solution, excluding water.
- the process of manufacturing the edible coating of fruit pieces is also object of the invention, which consists of the following phases:
- the process of applying the edible coating to the fruit pieces includes the following phases:
- the aqueous solution can be applied by immersing the fruit pieces in the aqueous solution, by spraying the aqueous solution on the fruit pieces, or by any other similar technique that allows the fruit pieces to be coated.
- an edible coating is obtained for the preservation of fruit pieces, which is imperceptible to the user's eyesight and taste, and which, by using very high viscosity carboxymethylcellulose in very low concentration, allows to obtain a matrix Polysaccharide that behaves properly as a sacrificing agent against the loss of moisture experienced by the cut fruit, allowing to preserve the texture and flavor of freshly cut fruits.
- the edible coating of the invention is formed by an aqueous solution of polysaccharide base, which is applied by coating the fruit pieces.
- the aqueous solution is obtained by diluting in cold water (4 ° C - 8 ° C), carboxymethylcellulose, calcium, an antioxidant agent and additionally an antimicrobial agent.
- the antioxidant agent is citric acid, or a combination of citric acid and sodium ascorbate, which allow to preserve the color of fruit pieces and retard browning.
- the antimicrobial agent that can additionally incorporate the aqueous solution is malic acid, which functions as an inhibitor of the growth of microorganisms, molds and yeasts, during the storage of fruit pieces.
- the carboxymethyl cellulose used is of high viscosity, the viscosity being greater than 1500 mPa.s.
- the measured viscosity is a 1% w / w aqueous CMC solution, using a Nahita 801 N / SC88808 viscometer, with a spindle No. 2, at 12rpm and a temperature of 21 ° C.
- the relationship between the high viscosity of the carboxymethyl cellulose and the low concentration used, allows to obtain an edible coating for fruit pieces with adequate physical and chemical characteristics, which guarantees an adequate coating and preservation of the pieces of fruit, being imperceptible to the user, without the latter being able to appreciate it in sight, without providing any texture at the time of its intake and without providing different flavors to the fruit.
- the following are non-limiting examples of edible coatings for fruit pieces according to the present invention.
- Example 1 Effect of the use of an edible coating on the quality of apple pieces (Golden delicious) compared to the individual use of a polysaccharide or a mixture of antioxidants.
- Golden delicious variety apples were used, which were washed superficially and disinfected by immersion in a solution of sodium hypochlorite (80 ppm). After disinfection, the apples were descorazonadas and cut manually into 8 pieces (quarters), which were immediately coated.
- the individual solutions were prepared by dissolving 5.03 g of CMC, 63.83 g of calcium ascorbate or 10.09 g of citric acid, per liter of water.
- the solution was prepared by jointly dissolving 5.41 g of CMC, 64.86 g of calcium ascorbate and 10.81 g of citric acid, in a liter of water.
- the components were dissolved in water, by constant stirring, until completely dissolved, maintaining the temperature of both the water and the solution at 6 ° C until use as a coating.
- the apple pieces were immersed for 1 minute in each of the solutions.
- the apple pieces were immersed in cold water, during the same period of time.
- the samples were drained for 1 minute, in order to eliminate excess solution that could be superficially on the fruit.
- the fruit was manually packaged in plastic (PET) tubs, without the use of modified atmosphere, and stored at 4 ° C for 15 days.
- PET plastic
- the evaluation scale was from 1 to 10, with 10 being the best score awarded to the evaluated parameter, that is, a product with the same quality as the freshly cut fruit and 1 being a very poor quality product (rejectable).
- the parameters evaluated during the 15 days of storage were the color (being 10 total absence of browning), texture (being 10 a firm and crunchy texture), hydration (being 10 a total hydration of the product surface), as well as the appearance general that presented the same during storage.
- Table 1 also shows a marked deterioration of the apple pieces without treatment (control), from the first day of storage, with the presence of browning being the first symptom of quality loss observed.
- Example 2 Effect of an edible coating as a carrier of an antimicrobial agent on the shelf life of minimally processed pieces of kiwi. Kiwis with an intermediate maturity state were used, which were initially washed and disinfected using a solution of sodium hypochlorite (80 ppm). After this disinfection process, the kiwis were mechanically stripped, cut longitudinally in the form of rooms and stored in refrigeration until the application of the edible coating.
- the edible coating was composed of a mixture of CMC, calcium ascorbate, citric acid and malic acid in different proportions: (1) 0.4% w / w CMC, 4% w / w calcium ascorbate and 2% w / w of citric acid; (2) 0.4% w / w CMC, 4% w / w calcium ascorbate, 2% w / w citric acid and 1% malic acid; (3) 0.4% w / w CMC, 4% w / w calcium ascorbate, 2% w / w citric acid and 3% malic acid.
- the average viscosity of the solutions containing 0.4% w / w CMC was 98 mPa.s. Viscosity measurements were made using a Nahita 801 N / SC88808 viscometer, with a spindle No. 2, at 30 rpm and a temperature of 21 ° C.
- the coating forming solutions were obtained, these were used as individual baths to coat the pieces of kiwi.
- the application of any of the solutions was carried out by immersion of the product in the coating forming solutions, for 1 minute, the average temperature of said solutions being 6 ° C.
- the kiwis were drained for 1 minute and subsequently manually packed in plastic trays (PET), without the use of modified atmosphere. All samples were stored at 4 ° C for 10 days.
- the pieces of kiwi were subjected to a cold water bath, for 1 minute, and then packed under the same conditions as the coated kiwi.
- Example 3 Effect of the application of an edible coating on the shelf life of coated peach pieces.
- Peaches with an intermediate maturity state were used, which were washed and disinfected using a solution of sodium hypochlorite (80 ppm). After this disinfection process, the peaches were cut longitudinally in the form of quarters, eliminating the internal bone.
- the edible coating was prepared, which was composed of a mixture of CMC (0.1% w / w), calcium ascorbate (5% w / w), citric acid (1.5% w / w ) and sodium ascorbate (2.5% w / w), the average viscosity of the solution being 10 mPa.s. (values measured using a Nahita 801 N / SC88808 viscometer, with spindle No. 1, at 30 rpm and a temperature of 21 ° C).
- the edible coating was prepared by dissolving in 1 liter of water 1.10 g of CMC; 55.01 g of calcium ascorbate; 16.50 g of citric acid and 27.50 g of sodium ascorbate.
- Said solution was prepared in cold water (6 ° C), by means of a stirring system, until its complete dissolution and hydration, and kept at the same temperature until its application.
- the peach pieces obtained were coated with the mixture of polysaccharide and antioxidant agents.
- the cut fruit was submerged in said solution for 1 minute, drained during the same time and then packed in plastic trays (PET), without the use of modified atmosphere.
- PET plastic trays
- the trays containing the fruit were stored in refrigeration (4 ° C) for 12 days. Control samples were prepared and stored in the same way, replacing the edible coating bath with a water bath at 6 ° C.
- the quality characteristics of the coated peach pieces were established throughout the storage period, by sensory evaluations. Changes in color, texture, taste and smell were the main parameters evaluated. An evaluation scale of 1 to 10 was established, 10 being the best score awarded to the quality parameter evaluated, that is, the same quality as the freshly cut product, and 1 being a low quality product.
- the main sensory characteristic preserved in the peach pieces was its original color, which remained with yellow tones and without the presence of dark colors (browning), during the 12 days of storage.
- the surface hydration of the product was also preserved throughout the storage period, avoiding dehydration observed in the control samples, as can be seen in Table 3.
- the edible coating was composed of a mixture of CMC (0.5% w / w), calcium ascorbate (8% w / w), citric acid (0.3% w / w), sodium ascorbate (6% w / w / p) and malic acid (0.5% w / w).
- the coating was prepared by dissolving in 1 liter of cold water (6 ° C), 5.90 g of CMC, 94.45 g of calcium ascorbate, 3.54 g of citric acid, 70.84 g of sodium ascorbate and 5.90 g of malic acid.
- the average viscosity of the solution was 146 mPa.s., which was measured using a Nahita 801 N / SC88808 viscometer, using a spindle No. 2, at 30 rpm and a temperature of 21 ° C.
- the fruit was coated by immersing the pear pieces in the edible coating solution, for 1 minute, which had been kept at 6 ° C. After this period of time, the pear pieces were drained (1 minute) and immediately packed in trays (PET) without the use of modified atmosphere. In the same way, control samples were made whose only treatment was a cold water immersion following the same protocol as the coated samples. All pear trays were stored at 4 ° C for 12 days.
- the pear pieces were sensory evaluated, in order to establish the effect of using an edible coating on the color changes that this product undergoes after minimally processed.
- a sensory scale from 1 to 5 was applied to establish the degree of darkening of the samples, the number 5 representing a sample with total absence of browning (whitish color typical of a freshly cut pear) and number 1 the superficially very browned samples ( intense brown tones).
- the coated pear samples maintained their original color during the 12 days of storage, with a total absence of brown tones on the surface of the product.
- no conservative treatment (control) was applied, the presence of browning was observed from the first hours of storage.
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Description
Claims
Priority Applications (6)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP14878368.1A EP3092903B1 (en) | 2014-01-07 | 2014-12-30 | Edible coating for preserving pieces of fruit, production method and application thereof |
CN201480072531.XA CN105899082A (zh) | 2014-01-07 | 2014-12-30 | 水果块的可食性保鲜涂膜及其制作和应用方法 |
CA2935324A CA2935324A1 (en) | 2014-01-07 | 2014-12-30 | An edible coating for the preservation of pieces of fruit, the manufacturing and application process thereof |
JP2016544851A JP2017501734A (ja) | 2014-01-07 | 2014-12-30 | フルーツ片保存用の食用コーティングとその製造および塗布方法 |
US15/109,788 US20160324174A1 (en) | 2014-01-07 | 2014-12-30 | Edible coating for preserving pieces of fruit, production method and application thereof |
ES14878368T ES2835951T3 (es) | 2014-01-07 | 2014-12-30 | Recubrimiento comestible para conservar trozos de fruta, procedimiento de producción y aplicación del mismo |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
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ESP201430011 | 2014-01-07 | ||
ES201430011A ES2540403B1 (es) | 2014-01-07 | 2014-01-07 | Recubrimiento comestible para la conservación de trozos de fruta, su proceso de fabricación y de aplicación |
Publications (1)
Publication Number | Publication Date |
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WO2015104440A1 true WO2015104440A1 (es) | 2015-07-16 |
Family
ID=53500921
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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PCT/ES2014/070996 WO2015104440A1 (es) | 2014-01-07 | 2014-12-30 | Recubrimiento comestible para la conservación de trozos de fruta, su proceso de fabricación y de aplicación |
Country Status (8)
Country | Link |
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US (1) | US20160324174A1 (es) |
EP (1) | EP3092903B1 (es) |
JP (1) | JP2017501734A (es) |
CN (1) | CN105899082A (es) |
CA (1) | CA2935324A1 (es) |
ES (2) | ES2540403B1 (es) |
PT (1) | PT3092903T (es) |
WO (1) | WO2015104440A1 (es) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2017037321A1 (es) * | 2015-09-04 | 2017-03-09 | Production And Innovation On Edible Coatings S.L. | Recubrimiento comestible de patata de iv gama, procedimiento para su aplicación y patatas recubiertas con el mismo |
WO2017056075A1 (es) | 2015-10-01 | 2017-04-06 | Solutex Na, Lcc | Proceso para la preparación y estabilización de emulsiones con omega-3 mediante redes cristalinas isométricas de derivados de celulosa. |
CN109717244A (zh) * | 2019-02-28 | 2019-05-07 | 浙江莱嘉聚贤生物科技有限公司 | 一种高效抗菌的天然蔬果保鲜剂及其制备方法 |
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WO2019173810A1 (en) * | 2018-03-09 | 2019-09-12 | Tai Chih Cheng | Compositions for active treating and preventing plant diseases |
US11191289B2 (en) | 2018-04-30 | 2021-12-07 | Kraft Foods Group Brands Llc | Spoonable smoothie and methods of production thereof |
CN110100882A (zh) * | 2019-04-19 | 2019-08-09 | 杭州千岛湖纯浙农业开发有限公司 | 水果保鲜粉剂及其制备方法 |
EP4161280A1 (en) | 2020-06-07 | 2023-04-12 | Comestaag LLC | Selectively treating plant items |
PE20220483A1 (es) * | 2020-09-02 | 2022-04-04 | Frias Augusto Cesar Fernandini | Proceso para la conservacion de vegetales |
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- 2014-01-07 ES ES201430011A patent/ES2540403B1/es active Active
- 2014-12-30 US US15/109,788 patent/US20160324174A1/en not_active Abandoned
- 2014-12-30 PT PT148783681T patent/PT3092903T/pt unknown
- 2014-12-30 ES ES14878368T patent/ES2835951T3/es active Active
- 2014-12-30 JP JP2016544851A patent/JP2017501734A/ja active Pending
- 2014-12-30 CA CA2935324A patent/CA2935324A1/en not_active Abandoned
- 2014-12-30 CN CN201480072531.XA patent/CN105899082A/zh active Pending
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Cited By (6)
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---|---|---|---|---|
WO2017037321A1 (es) * | 2015-09-04 | 2017-03-09 | Production And Innovation On Edible Coatings S.L. | Recubrimiento comestible de patata de iv gama, procedimiento para su aplicación y patatas recubiertas con el mismo |
ES2604832A1 (es) * | 2015-09-04 | 2017-03-09 | Production And Innovation On Edible Coatings S.L. | Recubrimiento comestible de patata de IV gama, procedimiento para su aplicación y patatas recubiertas con el mismo |
WO2017056075A1 (es) | 2015-10-01 | 2017-04-06 | Solutex Na, Lcc | Proceso para la preparación y estabilización de emulsiones con omega-3 mediante redes cristalinas isométricas de derivados de celulosa. |
US10856564B2 (en) | 2015-10-01 | 2020-12-08 | Solutex Na, Lcc | Process for the preparation and stabilization of emulsions with Omega-3 by means of isometric crystalline networks of cellulose derivatives |
CN109717244A (zh) * | 2019-02-28 | 2019-05-07 | 浙江莱嘉聚贤生物科技有限公司 | 一种高效抗菌的天然蔬果保鲜剂及其制备方法 |
CN109717244B (zh) * | 2019-02-28 | 2022-05-31 | 江苏莱顿博瑞生物科技有限公司 | 一种抗菌天然蔬果保鲜剂及其制备方法 |
Also Published As
Publication number | Publication date |
---|---|
ES2540403A2 (es) | 2015-07-09 |
PT3092903T (pt) | 2020-12-15 |
CN105899082A (zh) | 2016-08-24 |
JP2017501734A (ja) | 2017-01-19 |
EP3092903A1 (en) | 2016-11-16 |
ES2540403R2 (es) | 2015-07-30 |
US20160324174A1 (en) | 2016-11-10 |
ES2540403B1 (es) | 2016-05-12 |
CA2935324A1 (en) | 2015-07-16 |
EP3092903A4 (en) | 2017-09-06 |
ES2835951T3 (es) | 2021-06-23 |
EP3092903B1 (en) | 2020-09-09 |
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