CN105101819B - 防腐剂组合物和溶液 - Google Patents
防腐剂组合物和溶液 Download PDFInfo
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- CN105101819B CN105101819B CN201480015601.8A CN201480015601A CN105101819B CN 105101819 B CN105101819 B CN 105101819B CN 201480015601 A CN201480015601 A CN 201480015601A CN 105101819 B CN105101819 B CN 105101819B
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- calcium
- antiseptic
- antiseptic composition
- acid
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- 239000000203 mixture Substances 0.000 title claims abstract description 155
- 230000002421 anti-septic effect Effects 0.000 title claims abstract description 141
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 55
- -1 arabo-ascorbic acid salt ion Chemical class 0.000 claims abstract description 31
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 29
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 29
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 claims abstract description 21
- 229910001424 calcium ion Inorganic materials 0.000 claims abstract description 21
- 229940072107 ascorbate Drugs 0.000 claims abstract description 16
- 235000021583 food-grade chelating agent Nutrition 0.000 claims abstract description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 35
- 235000013399 edible fruits Nutrition 0.000 claims description 27
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 26
- 235000013311 vegetables Nutrition 0.000 claims description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical group [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 16
- 238000005260 corrosion Methods 0.000 claims description 16
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 13
- 229960005070 ascorbic acid Drugs 0.000 claims description 13
- 239000001110 calcium chloride Substances 0.000 claims description 13
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 13
- 235000015165 citric acid Nutrition 0.000 claims description 13
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 claims description 11
- 239000004615 ingredient Substances 0.000 claims description 11
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 10
- 229920000858 Cyclodextrin Polymers 0.000 claims description 10
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 10
- 239000011575 calcium Substances 0.000 claims description 10
- 229960005069 calcium Drugs 0.000 claims description 10
- 229910052791 calcium Inorganic materials 0.000 claims description 10
- 229940076522 listerine Drugs 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- MGSRCZKZVOBKFT-UHFFFAOYSA-N thymol Chemical compound CC(C)C1=CC=C(C)C=C1O MGSRCZKZVOBKFT-UHFFFAOYSA-N 0.000 claims description 9
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 claims description 8
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 8
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-isoascorbic acid Chemical compound OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 7
- 239000003755 preservative agent Substances 0.000 claims description 7
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims description 7
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 6
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 claims description 6
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims description 6
- 239000000645 desinfectant Substances 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 230000002335 preservative effect Effects 0.000 claims description 6
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 5
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 5
- 239000003638 chemical reducing agent Substances 0.000 claims description 5
- 239000008121 dextrose Substances 0.000 claims description 5
- 239000008101 lactose Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 5
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims description 5
- 235000010262 sodium metabisulphite Nutrition 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 claims description 4
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical group OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims description 4
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 4
- 239000001508 potassium citrate Substances 0.000 claims description 4
- 229960002635 potassium citrate Drugs 0.000 claims description 4
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims description 4
- 235000011082 potassium citrates Nutrition 0.000 claims description 4
- 229940001584 sodium metabisulfite Drugs 0.000 claims description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 3
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 claims description 3
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims description 3
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 claims description 3
- JLVVSXFLKOJNIY-UHFFFAOYSA-N Magnesium ion Chemical compound [Mg+2] JLVVSXFLKOJNIY-UHFFFAOYSA-N 0.000 claims description 3
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
- 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 claims description 3
- 239000001506 calcium phosphate Substances 0.000 claims description 3
- 229910000389 calcium phosphate Inorganic materials 0.000 claims description 3
- 235000011010 calcium phosphates Nutrition 0.000 claims description 3
- WBZKQQHYRPRKNJ-UHFFFAOYSA-L disulfite Chemical compound [O-]S(=O)S([O-])(=O)=O WBZKQQHYRPRKNJ-UHFFFAOYSA-L 0.000 claims description 3
- 239000000945 filler Substances 0.000 claims description 3
- 239000001530 fumaric acid Substances 0.000 claims description 3
- 235000011087 fumaric acid Nutrition 0.000 claims description 3
- 239000000174 gluconic acid Substances 0.000 claims description 3
- 235000012208 gluconic acid Nutrition 0.000 claims description 3
- 235000013922 glutamic acid Nutrition 0.000 claims description 3
- 239000004220 glutamic acid Substances 0.000 claims description 3
- 150000002500 ions Chemical class 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 229910001425 magnesium ion Inorganic materials 0.000 claims description 3
- 239000001630 malic acid Substances 0.000 claims description 3
- 235000011090 malic acid Nutrition 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 235000002906 tartaric acid Nutrition 0.000 claims description 3
- 239000011975 tartaric acid Substances 0.000 claims description 3
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 claims description 3
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 claims description 3
- 239000001736 Calcium glycerylphosphate Substances 0.000 claims description 2
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims description 2
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 2
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 claims description 2
- 229930195725 Mannitol Natural products 0.000 claims description 2
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 2
- 229920000388 Polyphosphate Polymers 0.000 claims description 2
- 239000005708 Sodium hypochlorite Substances 0.000 claims description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 2
- 235000011054 acetic acid Nutrition 0.000 claims description 2
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 claims description 2
- VSGNNIFQASZAOI-UHFFFAOYSA-L calcium acetate Chemical compound [Ca+2].CC([O-])=O.CC([O-])=O VSGNNIFQASZAOI-UHFFFAOYSA-L 0.000 claims description 2
- 239000001639 calcium acetate Substances 0.000 claims description 2
- 235000011092 calcium acetate Nutrition 0.000 claims description 2
- 229960005147 calcium acetate Drugs 0.000 claims description 2
- NKWPZUCBCARRDP-UHFFFAOYSA-L calcium bicarbonate Chemical compound [Ca+2].OC([O-])=O.OC([O-])=O NKWPZUCBCARRDP-UHFFFAOYSA-L 0.000 claims description 2
- 229910000020 calcium bicarbonate Inorganic materials 0.000 claims description 2
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 2
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- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 2
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Classifications
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- A—HUMAN NECESSITIES
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- 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
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- A23B7/154—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- 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
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- 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
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- B—PERFORMING OPERATIONS; TRANSPORTING
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
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Abstract
本发明涉及防腐剂组合物,其包括抗坏血酸盐或异抗坏血酸盐离子或其混合物的来源、钙离子的来源和一种或多种食品级螯合剂,其中抗坏血酸盐或异抗坏血酸盐离子或其混合物与钙离子的摩尔比是0.5:1至1.4:1。
Description
技术领域
本发明涉及防腐剂组合物、包含所述组合物的防腐剂溶液、用于使水果和蔬菜防腐的方法和这样的组合物或溶液的用途。
背景技术
用于农产品,即水果和蔬菜防腐的防腐剂组合物是本领域已知的。防腐处理可施加至整个水果和蔬菜,例如作为收获后处理,但是也保存剥皮的、切片的或切割的水果或蔬菜的质量。由于对于便利食品的需求增加,后者的重要性上升。例如,新鲜切割的苹果切片在数小时内变成褐色和潮湿。通过用防腐剂组合物处理水果或蔬菜,可大大延长它们所谓的货架期。
防腐剂组合物的重要的方面是当它们施加时它们赋予产品的味觉。理想地,防腐剂组合物不改变味觉。实践中,防腐剂组合物可在防腐和味觉改变特性之间折中。相关的方面是作为食物产品,防腐剂组合物的成分受到严格的监管。这意思是并不是所有显示良好防腐特性的化合物或组合物都适于作为防腐剂组合物来使用。
鉴于上述,WO9907230公开了用于使新鲜水果防腐的方法,其中采用的防腐剂溶液包括抗坏血酸离子和钙离子,离子比为1.5:1至2.5:1。关于防腐剂或防腐剂组合物的味觉,WO9907230提到用柠檬酸处理的水果在数小时内具有酸味、变软和潮湿并且通常变成褐色。所以,宣称防腐剂组合物应优选地不含柠檬酸。此外,在188ml蒸馏水中包含2克抗坏血酸、4克氯化钙、2克柠檬酸和4克酸式焦磷酸钠的防腐剂组合物A被用作使红蛇果切片防腐的比较防腐剂溶液。这表明防腐剂组合物A中抗坏血酸离子与钙离子的摩尔比是0.31:1。处理之后的味觉评估为非常强烈并且被认为是不可接受的。
发明内容
令人吃惊地,发明人发现下述防腐剂组合物不赋予处理的水果和蔬菜不愉快的味觉或余味,所述防腐剂组合物包含抗坏血酸盐或异抗坏血酸盐离子或其混合物的来源、钙离子的来源和一种或多种食品级螯合剂(其例子是柠檬酸),抗坏血酸盐或异抗坏血酸盐离子或其混合物与钙离子的摩尔比是0.5:1至1.4:1,优选地0.7:1至1.2:1,更优选地0.8:1至1.1:1。根据本发明的防腐剂组合物也包含1至40wt.%的碱性碳酸盐或碳酸氢盐和1至20wt.%的还原剂,选自偏亚硫酸氢盐(metabisulfite salt)、半胱氨酸和其一种氨基酸衍生物,所有的百分数基于总组合物的重量。即使10天之后,处理的水果和蔬菜仍具有愉快的味觉。另外,用根据本发明的防腐剂组合物处理的水果和蔬菜不展示任何明显的褐变,具有愉快的气味,即它们的气味如人们对来自具体水果或蔬菜所期望的;并且处理的水果和蔬菜至少大部分维持它们的质地和坚度。
在根据本发明的防腐剂组合物中,抗坏血酸盐离子的来源可以是抗坏血酸、抗坏血酸盐或二者的混合物,异抗坏血酸盐离子的来源可以是异抗坏血酸、异抗坏血酸盐或二者的混合物。当抗坏血酸盐或异抗坏血酸盐离子的来源是盐,其优选地选自抗坏血酸钙、抗坏血酸镁、抗坏血酸钾、抗坏血酸钠、异抗坏血酸钙、异抗坏血酸镁、异抗坏血酸钾、异抗坏血酸钠和其混合物。在优选的实施方式中,抗坏血酸离子的来源是抗坏血酸和异抗坏血酸盐离子的来源是异抗坏血酸,或二者的混合物。
本防腐剂组合物包含钙离子的来源。优选地,组合物包含的钙离子的量基于总组合物为0.5至20,更优选地1至15,甚至更优选地2至10wt.%。这样的钙来源的适当例子是选自下述的那些:氢氧化钙、氯化钙、碳酸钙、碳酸氢钙、磷酸钙、异抗坏血酸钙、乙酸钙、葡萄糖酸钙、甘油磷酸钙、乳酸钙、抗坏血酸钙和其混合物。优选地,钙离子的来源是氯化钙。
本防腐剂组合物进一步包括一种或多种食品级螯合剂。这样的螯合剂的适当例子是选自下述的那些:乙酸、柠檬酸、富马酸、乳酸、苹果酸、谷氨酸、葡糖酸、琥珀酸、酒石酸和这些酸的盐、EDTA和其盐、磷酸盐、多磷酸盐、硫酸氢盐和其混合物。优选地,食品级螯合剂是柠檬酸。
防腐剂组合物中存在的食品级螯合剂的量基于组合物的总重可为5至80,优选地10至50,更优选地12至40,最优选地15至35wt.%。有利地,防腐剂组合物中抗坏血酸盐或异抗坏血酸盐离子与食品级螯合剂总摩尔数的摩尔比小于1。
在本发明的一个实施方式中,防腐剂组合物基本上不含镁离子。
除了上述成分,本组合物可进一步包括填料材料,优选地选自纤维素(例如甲基纤维素或其一种衍生物)、乳糖、右旋糖、甘露醇、山梨糖醇、麦芽糖醇、甜菊醇糖苷(例如莱鲍迪甙A)、木糖醇和其混合物。防腐剂组合物中存在的所述填料材料的量基于组合物的总重可为1至75,优选地10至60,更优选地15至40wt.%。
防腐剂组合物可进一步含有基于总组合物0.01至5,优选地0.5至2wt.%的一种或多种食品级抗微生物剂,优选地4-己基间苯二酚。
根据本发明的防腐剂组合物可仍进一步包括pH缓冲系统。可通过如下提供这样的缓冲液系统:将上述酸性食品级螯合剂中的一种(即选自下述一种或多种所谓的有机酸:乙酸、柠檬酸、富马酸、乳酸、苹果酸、谷氨酸、葡糖酸、琥珀酸和酒石酸)与它们的共轭碱盐一同引入。另一适当的缓冲液系统由磷酸结合磷酸钠、磷酸钾或磷酸钙形成。优选地,组合物包含的一种或多种所述有机酸和柠檬酸盐(优选地柠檬酸钾),其量为基于总组合物的0.1至5,优选地1至4wt.%。
防腐剂组合物进一步包含基于总组合物1至20,优选地2至10wt.%的还原剂,其选自偏亚硫酸氢盐,或半胱氨酸或其一种氨基酸衍生物,更优选地偏亚硫酸氢钠。至少一种这些含硫还原剂的存在具有抗菌剂消毒作用。其抵消可污染新鲜农产品的微生物的生长。就此而言,根据本发明的防腐剂组合物具有超过US 2012/0269942中描述的组合物的明显优势,US 2012/0269942中公开的防腐剂组合物包含钙和抗坏血酸离子,其中钙与抗坏血酸摩尔比大于1.0。为了使微生物避免污染食品,要求低pH。但是,真正低的pH对于防腐性能有害。根据本发明的组合物不存在这些缺点。本发明的防腐剂组合物采用低硫防腐剂溶液。这样的溶液降低了对硫敏感的人的健康风险,从而允许他们食用食品,而没有过敏反应的风险。低硫溶液也改善处理的食品的感官特性,比如味觉。已知存在替换含硫成分的趋势。但是,通过根据本发明的组合物不需要避开使用这样的含硫成分,因为有效的防腐组合物允许在处理的食品上的微小残留,从而得益于含硫成分的抗菌剂作用,并且同时避免这样的含硫成分的缺点。
防腐剂组合物进一步包含基于总组合物1至40,优选地5至30wt.%的碱性碳酸盐(alkaline carbonate)或碳酸氢盐,优选地碳酸氢钠。碱性碳酸盐或碳酸氢盐可以是任何碱金属或碱土金属盐。如上述,碳酸盐可优选地是碳酸钙。碳酸盐的存在降低了防腐剂组合物的吸湿性质。尤其当碳酸氢盐也存在于组合物时,期望保持组合物干燥,以便防止二氧化碳被释放。所以,碳酸钙作为钙离子的来源的用途已经大大增加了根据本发明的组合物的货架期。碳酸钙可至少部分替换其他钙来源,比如氯化钙。其也可用于全部的或部分替换碳酸氢盐,比如碳酸氢钠。如果实现了后者,也可减少根据本发明的防腐剂组合物中的活性成分的数量,其利于其制造过程。而且,通过碳酸钙替换可减少防腐剂组合物中钠的量,其可对遭受心脏和血管疾病的人具有有益作用。显然,碳酸盐和/或碳酸氢盐的存在代表明显的优势。所以,根据本发明的防腐剂组合物相对于WO 94/12041中公开组合物是有利的。尽管WO 94/12041中显示的组合物包含抗坏血酸、焦亚硫酸钙和焦亚硫酸钠,但是它们不包含任何碳酸盐或碳酸氢盐。因为使用氯化钙作为钙来源,其是吸湿的并且造成相对短的货架期。通过存在碳酸盐或碳酸氢盐,延长了货架期。
本防腐剂组合物可通过组合和混合成分而制备。
在某些实施方式中,成分可被混合并且随后转化成颗粒剂。为了该目的,足够的水添加至团块成分,其后从混合物去除水,例如通过使凝聚混合物冷冻和减压。因此制备的混合物对于分层(demixing)例如在运输期间更稳定。
尽管根据本发明的防腐剂组合物尤其适于对可以是剥皮的或未剥皮的,切片的或未切片的水果和蔬菜防腐,防腐剂组合物也可用于其他食品的防腐。适当的其他食品可以是例如肉,比如猪肉、牛肉、家禽、猎物以及鱼制品,比如生鱼片、贝类、甲壳类等。
在本发明的仍另一实施方式中,防腐剂组合物包含基于总组合物0.1至10,优选地1至8wt.%的一种或多种环糊精。环糊精具有用例如气态化合物形成固体主-客体复合物的能力。在这些复合物中,气体分子,即客体,被保持在环糊精主体分子的腔内。捕获气态分子的这一能力用于捕获水果和蔬菜的成熟过程中释放的乙烯分子。不仅仅通过水果和蔬菜的成熟产生乙烯,其也认为增加水果和蔬菜的催熟和成熟。通过捕获乙烯分子,延迟了催熟和成熟过程,从而增加了水果和蔬菜的货架期。另外,环糊精分子可捕获可从防腐剂组合物释放的气态分子。例如,环糊精分子可捕获,通常少量的可由于碳酸盐或硫酸盐,和柠檬酸之间反应释放的二氧化碳和二氧化硫。优选地,环糊精是β-环糊精。
在本发明的优选实施方式中,防腐剂组合物包括:
i.4至20,优选地5至15wt.%的抗坏血酸;
ii.4至20,优选地5至15wt.%的氯化钙;
iii.5至30,优选地10至25wt.%的柠檬酸;
iv.5至50,优选地10至40wt.%的乳糖或右旋糖;
v.1至30,优选地5至20wt.%的碳酸氢钠;
vi.0.1至10,优选地1至8wt.%的偏亚硫酸氢钠;
vii.0.1至5,优选地1至4wt.%的柠檬酸钾;
组合物进一步任选地由下述组成:
viii.0.1至10,优选地1至10wt.%的β-环糊精;
ix.0.01至5,优选地0.5至2wt.%的4-己基间苯二酚;
x.0.1至10,优选地1至8wt.%的硫酸钠;
所有的量基于组合物的总重。
如上述,氯化钙可适当地至少部分被碳酸钙替换。需要满足抗坏血酸和/或异抗坏血酸盐离子与钙离子的摩尔比的要求。
本发明的另一方面涉及防腐剂溶液,其包含本防腐剂组合物和水。尽管根据本发明的防腐剂组合物可直接施加至水果或蔬菜,其也可采用溶液的形式。采用溶液的优势是防腐剂组合物中的成分可更均匀分散在水果和蔬菜上。
用于防腐剂溶液的水可以是自来水,但是也可以是蒸馏水、泉水、雨水或电解水。后者是例如通过电解包含水的氯化钠获得,其产生次氯酸钠溶液。溶剂也可以是水和醇的混合物,例如5vol.%的醇水溶液。有利地,水被消毒,优选地在添加防腐剂组合物之前。本领域技术人员熟知如何消毒水和可使用什么消毒剂。消毒剂的适当例子是过氧化氢、氯、二氯氧化物、次氯酸钠、臭氧和其混合物。典型地,采用的消毒剂的量是基于溶液总重的0.5至1.5wt.%。
有利地,防腐剂溶液的pH是2至7,优选地3至5。优选地,在已经添加防腐剂组合物和溶解之后达到期望的pH。在该情况下,pH调节是不必的。也可能使用本领域已知的一种或多种pH-调节试剂,例如氢氧化钠或盐酸来调节防腐剂溶液的pH。
优选地,防腐剂溶液中组合量的钙离子、抗坏血酸和/或异抗坏血酸盐离子和一种或多种食品级螯合剂的范围是0.1至10,优选地0.5至5,更优选地1至3克每升水。
在本发明具体的实施方式中,防腐剂溶液含有0.005至5,优选地0.01至2,更优选地0.02至1wt.%的钙离子和0.005至10,优选地0.01至5,更优选地0.02至1wt.%的抗坏血酸盐和/或异抗坏血酸盐离子。优选地,钙离子的来源是氯化钙。优选地,抗坏血酸盐或异抗坏血酸盐离子的来源,或其混合物是抗坏血酸和/或异抗坏血酸。抗坏血酸盐或异抗坏血酸盐离子,或其混合物与钙离子的摩尔比应是0.5:1至1.4:1。
根据本发明的另一实施方式,防腐剂溶液由2至20,优选地4至15,更优选地5至10克每升水的防腐剂组合物组成,所述防腐剂组合物包含:
i.4至20,优选地5至15wt.%的抗坏血酸;
ii.4至20,优选地5至15wt.%的氯化钙;
iii.5至30,优选地10至25wt.%的柠檬酸;
iv.5至50,优选地10至40wt.%的乳糖或右旋糖;
v.1至30,优选地5至20wt.%的碳酸氢钠;
vi.0.1至10,优选地1至8wt.%的偏亚硫酸氢钠;
vii.0.1至5,优选地1至4wt.%的柠檬酸钾;
组合物进一步任选地由下述组成:
viii.0.1至10,优选地1至10wt.%的β-环糊精;
ix.0.01至5,优选地0.5至2wt.%的4-己基间苯二酚;
x.0.1至10,优选地1至8wt.%的硫酸钠;
所有的量基于组合物的总重。
如上述,氯化钙可适当地至少部分由碳酸钙替换。需要满足抗坏血酸和/或异抗坏血酸盐离子与钙离子的摩尔比的要求。
可添加某些量防腐剂组合物至溶剂制备根据本发明的防腐剂溶液。可选地,但是较不优选的,组成防腐剂组合物的成分可分别添加至溶剂。
仍本发明的另一方面涉及产品容器,其包含防腐剂组合物或防腐剂溶液。防腐剂组合物可包装在适当的产品容器(比如鼓、罐、盒或袋)中,容量为例如1、5或10kg。当处理大量的水果和蔬菜时,可适当部署这样的产品容器,例如在宾馆或餐厅,或在番茄或马铃薯的收获后处理中。在后者的情况下,产品容器的内容物可例如添加至水罐,其后番茄或马铃薯可被喷洒或浸入如此形成的防腐剂溶液中。另一可能性是制备根据本发明的防腐剂溶液并且将其封装在适当的产品容器中,例如鼓或油桶,例如10升油桶。
防腐剂组合物也可包装在包、袋或小袋中,容量为例如5或10克。这样的袋或小袋可例如用于超市或蔬菜水果零售商。它们甚至可与水果或蔬菜一起售卖,从而为在家使用防腐方式提供方便。这样的袋或小袋的内容物可然后添加至规定体积的水,其后新鲜切割的水果或蔬菜可接触如此形成的防腐剂溶液。这与将鲜切花放入花瓶中的处理的方式不同。可选地,袋或小袋包含防腐剂溶液,优选地为凝胶的形式。另一选择是提供具有内侧涂层的包含防腐剂组合物的包、袋或小袋。这样的涂层可例如以基于纤维素的。当添加水时,涂层溶解并且直接由防腐剂溶液围绕水果或蔬菜。为了使快速溶解,涂层的厚度为μm范围,例如1至500μm。有利地,防腐剂组合物或防腐剂溶液包含在可重封的或可重新盖紧的产品容器。
在本发明的有利的实施方式中,防腐剂组合物包含在所谓的独立袋(doypack)中,其是设计为直立向上的包、袋或小袋。优选的,独立袋是可重封的。独立袋可包含5至250克根据本发明的防腐剂组合物。通常采用这样的独立袋,即通过添加水至开放的独立袋(任选地可重封的)中的内容物,从而溶解独立袋中存在的粉状防腐剂组合物。然后,新鲜切割的水果或蔬菜,例如切片的苹果,放置在独立袋中。然后振动独立袋,直到防腐剂溶液均匀分散在切片上。因此制备的水果或蔬菜易于消费并且在不冷却的情况下保存直到制备后的12小时。在这些12小时中,没有观察到水果或蔬菜的褐变或其他劣化。当放置在冷却器中时,在封闭的独立袋或在另一适当的储存方式中,制备的水果或蔬菜可储存至多10天而不丧失它们的味觉、气味、坚度和质地,并且不显示任何明显的褐变或其他劣化。当填充在具有防腐剂组合物或防腐剂溶液的产品容器中时,优选地在干燥、黑暗和冷气氛下储存,例如在10和15℃之间的温度的冷却槽中。
本发明的另一方面涉及防腐水果或蔬菜的方法,包括将防腐剂组合物的成分组合并且使水果或蔬菜接触防腐剂组合物。更具体地,所述方法包括下述步骤:
a)组合和混合防腐剂组合物的成分;
b)通过添加防腐剂组合物至适当的溶剂来制备防腐溶液;
c)通过使水果或蔬菜接触防腐溶液预定量的时间来处理它们。
这样的方法可任选地包括下述步骤:
d)在1和12℃之间,优选地在4和10℃之间的温度储存处理过的水果和蔬菜。
在步骤b)中,溶剂是如上对防腐溶液所定义的。优选地,溶剂是13至20℃的温度的水。
在步骤c)中,水果和蔬菜优选地通过在水果或蔬菜上喷雾或喷洒溶液或通过将水果或蔬菜浸入防腐溶液来接触防腐溶液。
在在步骤d)中的将处理过的水果或蔬菜储存之前,它们可包装在,例如可重封的聚乙烯包中。当水果或蔬菜为新鲜切割片或切片,例如黄瓜片形式时,这是尤其有利的。
在本发明具体的实施方式中,该方法应用至新鲜收获水果或蔬菜。为了该目的,在板条箱或盒中收获产品(例如番茄),并且运输至棚或其他建筑。该棚配备洒水系统,其用于用本防腐剂溶液喷雾产品。溶液可这样喷雾,但是其也可以雾化或喷洒形式或作为气溶胶喷洒。
决不限制可用本防腐剂组合物或防腐剂溶液处理的水果或蔬菜的性质。可适当地用本防腐剂组合物或防腐剂溶液处理的水果的例子是苹果、梨、猕猴桃、瓜类、菠萝、香蕉、桃等。可适当地用本防腐剂组合物或防腐剂溶液处理的蔬菜的例子是黄瓜、萝卜、番茄、辣椒、菜花、洋葱、马铃薯、菊苣、莴苣、草药等。可原状地处理水果和蔬菜,但是也可施加至剥皮的、切割的和/或切片的水果和蔬菜。尤其,本防腐剂组合物或防腐剂溶液施加至新鲜切割的苹果切片。
本防腐剂组合物或防腐剂溶液可用于水果和蔬菜的防腐。防腐剂组合物或溶液也可用于水果和蔬菜的消毒。在本文中,防腐意味着延迟了收获的水果和蔬菜的成熟和催熟过程。消毒意味着破坏病原性和其他种类的微生物。通常,在防腐之前对水果和蔬菜消毒。在本发明的背景下,可在一步处理中对水果和蔬菜消毒和防腐。本防腐剂组合物或防腐剂溶液也可用作水果和蔬菜的直接收获后处理。这样,防腐剂组合物或防腐剂溶液具有冲洗产品和对它们消毒和防腐的目的。本发明的防腐剂组合物或防腐剂溶液可进一步用作杀虫剂,即所谓的低风险杀虫剂。在该情况下,防腐剂组合物或防腐剂溶液施加至正在生长的水果和蔬菜。本发明的防腐剂组合物或防腐剂溶液可仍进一步用作植物补药,即作为强化植物和改善它们生长的方式。
实施例
现在通过下述实施例阐释本发明。
实施例1
通过以表1中列举的比例来混合成分,制备100克的防腐剂组合物I和II。
表1
表2列举了防腐剂组合物I和II中抗坏血酸离子与钙离子的摩尔比。
表2
用防腐剂组合物根据下述程序处理Royal Gala苹果(‘样品’)的新鲜切割的切片。
通过混合21克的防腐剂组合物I和II与3升自来水来制备防腐剂溶液。苹果切片随后浸入防腐溶液90秒。苹果切片也在仅仅包含自来水的对照溶液C中浸渍90秒。其后,切片储存在5和8℃之间的温度下。在1、4、6、8和10天之后评估切片的味觉。以半点的增幅来授予0至10的分数。如下计量分数:
>8:味觉新鲜的切割
>6-≤8:良好
>5-≤6:不好,但是可接受的
≤5:不可接受的
测试结果显示在表3中。
表3
*9天之后测量
清楚地,9或10天之后,浸渍在防腐剂溶液中的苹果切片仍保持愉快的味觉,而浸渍在对照溶液中的苹果切片的味觉在10天之后不好。另外,10天之后,用组合物I和II处理的所述苹果切片也具有好的外观、气味和质地。
另外,用防腐剂组合物II处理的苹果切片具有比用防腐剂组合物I处理的那些更好的味觉。这归因于防腐剂组合物II基本上不包含镁离子。
实施例2
实施例1中制备的溶液I和II,用于对完整的红、黄和绿辣椒防腐,通过将那些浸渍在防腐剂溶液中120秒。作为对照,完整的辣椒在仅仅包含自来水的对照溶液C中浸渍120秒。其后,辣椒储存在21和23℃的温度下,即在室温下。在1、4和6天之后评估柿子椒的视觉外观,即表面质地和光泽。以半点的增幅授予0至10的分数。如下计量分数:
>8:看上去新鲜
>6-≤8:良好
>5-≤6:不好,但是可接受的
≤5:不可接受的
测试显示在表4中。
表4
在室温下6天之后,浸渍在防腐剂溶液I和II中的辣椒比浸渍在对照溶液中的辣椒具有更好的外观,即更平滑和光泽的表面。
这显示根据本发明的防腐剂组合物和溶液适合在冷却条件和在室温下用于切片的和完整的水果和蔬菜二者的防腐。
Claims (19)
1.一种防腐剂组合物,其包含抗坏血酸盐或异抗坏血酸盐离子或其混合物的来源、钙离子的来源和一种或多种食品级螯合剂,其中抗坏血酸盐或异抗坏血酸盐离子或其混合物与钙离子的摩尔比是0.5:1至1.4:1,该防腐剂组合物进一步包含1至40wt.%的碱性碳酸盐或碳酸氢盐和1至20wt.%的还原剂,所述还原剂为偏亚硫酸氢盐,所有的百分数基于总组合物的重量。
2.根据权利要求1所述的防腐剂组合物,其中抗坏血酸盐离子的来源是抗坏血酸,异抗坏血酸盐离子的来源是异抗坏血酸。
3.根据权利要求1或2所述的防腐剂组合物,其中钙离子的来源选自氢氧化钙、氯化钙、碳酸钙、碳酸氢钙、磷酸钙、异抗坏血酸钙、乙酸钙、葡萄糖酸钙、甘油磷酸钙、乳酸钙、抗坏血酸钙和其混合物。
4.根据权利要求3所述的防腐剂组合物,其中钙离子的来源是氯化钙或碳酸钙。
5.根据权利要求1或2所述的防腐剂组合物,其中基于总组合物,钙离子的量是0.5至20wt.%。
6.根据权利要求1或2所述的防腐剂组合物,其中一种或多种食品级螯合剂选自乙酸、柠檬酸、富马酸、乳酸、苹果酸、谷氨酸、葡糖酸、琥珀酸、酒石酸和它们的盐、EDTA和其盐、磷酸盐、多磷酸盐、硫酸氢盐和其混合物。
7.根据权利要求6所述的防腐剂组合物,其中食品级螯合剂是柠檬酸。
8.根据权利要求1或2所述的防腐剂组合物,其中组合物基本上不含镁离子。
9.根据权利要求1或2所述的防腐剂组合物,进一步包括填料材料,其选自甲基纤维素或其一种衍生物、乳糖、右旋糖、甘露醇、山梨糖醇、麦芽糖醇、莱鲍迪甙A、木糖醇和其混合物。
10.根据权利要求1或2所述的防腐剂组合物,进一步包括一种或多种环糊精。
11.根据权利要求1或2所述的防腐剂组合物,其包含:
i)4至20wt.%的抗坏血酸;
ii)4至20wt.%的氯化钙;
iii)5至30wt.%的柠檬酸;
iv)5至50wt.%的乳糖或右旋糖;
v)1至30wt.%的碳酸氢钠;
vi)0.1至10wt.%的偏亚硫酸氢钠;
vii)0.1至5wt.%的柠檬酸钾;
其中所有的量基于组合物的总重。
12.一种防腐剂溶液,其包含根据前述权利要求中任一项所述的防腐剂组合物和水,其中水用消毒剂消毒,所述消毒剂选自过氧化氢、氯、二氧化氯、次氯酸钠、臭氧和其混合物。
13.根据权利要求12所述的防腐剂溶液,其中防腐剂溶液中钙离子、抗坏血酸盐和/或异抗坏血酸盐离子和一种或多种食品级螯合剂的组合量的范围是0.1至10克每升水。
14.根据权利要求12或13所述的防腐剂溶液,其包含2至20克根据权利要求11的防腐剂组合物每升水。
15.一种放置于容器中的产品,其包含根据权利要求1至11中任一项所述的防腐剂组合物或根据权利要求12至14中任一项所述的防腐剂溶液,其中所述容器是小袋。
16.根据权利要求1至11中任一项所述的防腐剂组合物或根据权利要求12至14中任一项所述的防腐剂溶液在水果或蔬菜的消毒和/或防腐中的用途。
17.一种用于对水果或蔬菜防腐的方法,其包括下述步骤:
a)组合和混合根据权利要求1至11中任一项所述的防腐剂组合物的成分;
b)通过添加防腐剂组合物至水中来制备防腐溶液;以及
c)通过使水果或蔬菜与所述防腐溶液接触预定量的时间来用所述防腐溶液处理它们。
18.根据权利要求17所述的方法,进一步包括以下步骤:
d)将处理过的水果和蔬菜储存1至12℃的温度下。
19.用根据权利要求1至11中任一项所述的防腐剂组合物或根据权利要求12至14中任一项所述的防腐剂溶液处理过的水果或蔬菜。
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