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
  • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
  • A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
• • A—HUMAN NECESSITIES
  • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
  • A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
  • A01N25/00—Biocides, pest repellants or attractants, or plant growth regulators, characterised by their forms, or by their non-active ingredients or by their methods of application, e.g. seed treatment or sequential application; Substances for reducing the noxious effect of the active ingredients to organisms other than pests
  • A01N25/02—Biocides, pest repellants or attractants, or plant growth regulators, characterised by their forms, or by their non-active ingredients or by their methods of application, e.g. seed treatment or sequential application; Substances for reducing the noxious effect of the active ingredients to organisms other than pests containing liquids as carriers, diluents or solvents
• • 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
  • 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
  • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
• • 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
  • A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
• • 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
  • A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen

Definitions

• the present invention relates to novel formulations for the treatment of foodstuffs, in particular fruit as well as the method of treatment by means of said formulations by application to said foodstuffs.
• the application WO 00/32053 describes a method of fungicidal treatment of fruits and vegetables after harvest by sprinkling or showering a composition comprising eugenol, optionally a surfactant and optionally a solvent selected from alcohols, glycols water, alkyl carboxylic acid esters and mixtures thereof, said composition being brought to a temperature between 40 ° and 60 ° C.
• the treatment requires rapid cooling of fruits and vegetables.
• EP0795272 proposes an antioxidant process for fruits and vegetables by immersion or showering of an aqueous composition comprising a terpenic compound and / or polyphenol, at a temperature of between 40 ° C. and 60 ° C.
• the composition advantageously comprises a surfactant.
• WO00 / 32054 mentions a composition comprising eugenol and dipropylene glycol: however, this formulation is used for the anti-sprouting treatment of potatoes, by dispersion or dissolution in water, and then sprinkling.
• immersion or showering at 40-60 ° C can be phytotoxic and a short duration of application and / or subsequent cooling of the treated fruit is necessary, thus making the process difficult to implement.
• the immersion and the shower do not allow a coating of satisfactory quality.
• the present invention thus relates to a fungicidal, bactericidal and / or antioxidant treatment process for foodstuffs comprising the application of a formulation comprising an essential oil and / or one of its constituents or their mixtures in a dialkylene glycol .
• the formulation may be in solution form.
• the formulation does not contain water.
• said formulation comprises from 10% to 80% (weight) of essential oil and / or one of its constituents or their mixtures and 20% to 90% (weight) of the dialkylene glycol, preferably from 10% to 70% of said constituent and 30 to 90% of the dialkylene glycol.
• the present invention is particularly aimed at fruit and particularly the processing of apples, pears, tomatoes, peaches, citrus, persimmon, pomegranate, kiwi, grains.
• essential oil refers to the essential oil as well as one of its constituents and / or mixtures thereof.
• consistuent refers here to active constituents, that is to say having a bactericidal, fungicidal and / or antioxidant activity, especially fungicidal and antioxidant.
• mint oil and / or thyme oil and / or oregano oil and / or clove oil, as well as their constituents, namely L-carvone, thymol, carvacrol and eugenol respectively and / or their mixtures.
• Said oils generally comprise from 50 to 90% of said constituent; thus, clove oil generally contains about 80% eugenol and mint oil about 70% L-carvone.
• dialkylene glycol is meant a compound of formula (I) below:
• n and m independently represent an integer of 1 to 5
• j represents an integer varying from 1 to m and k represents an integer varying from 1 to n,
• RV, R 2 ⁇ R 3 and R 4 k k identical or different, independently represent a hydrogen atom, a linear or branched hydrocarbon containing from 1 to 10 carbon atoms , in particular a linear or branched alkyl group comprising from 1 to 10 carbon atoms, preferably 1 to 5 carbon atoms.
• RV, R 2 ⁇ R 3 and R 4 k k independently represent a hydrogen atom, a methyl, ethyl, n-propyl or i- propyl.
• Diethylene glycol, dipropylene glycol and dibutylene glycol are examples of dialkylene glycol.
• said dialkylene glycol is dipropylene glycol.
• the solution may comprise a mixture of dialkylene glycols of formula (I).
• the formulations are in particular in the form of a solution.
• solution is meant that the essential oil is soluble in dialkylene glycol.
• the essential oil is distributed uniformly and does not lead to the formation of clusters.
• the formulations according to the invention exhibit a fungicidal and / or antioxidant activity comparable to the concentrated formulations and this at a total equivalent dose of active ingredient.
• the formulations according to the invention also have the advantage of reducing the phytotoxicity that can be observed during the application of essential oils and / or their constituents.
• the formulations according to the invention have a lower phytotoxicity than the concentrated formulations and this total equivalent dose of active ingredient.
• the level of residues is significantly lower in the case of the formulations according to the invention from the first days after application, compared to the concentrated formulations of essential oils and this compared to a total equivalent dose. in active ingredient.
• This lower absorption rate, especially from the application, allows in particular to slow down the degradation of organoleptic qualities and to eliminate phytotoxicity.
• the solutions according to the invention are perfectly stable for up to several months, preferably at least one month, at low temperature, preferably up to O'C. This therefore allows the end user to store the formulations in cold rooms, for example.
• the solution may further comprise one or more emulsifiers.
• emulsifier is understood to mean any type of agent usually used for this purpose, such as ethoxylated fatty alcohols, ethoxylated fatty acids, ethoxylated alkylphenols or any other nonionic product.
• the formulations according to the invention may generally comprise from 0% to 20% by weight, in particular from 0% to 15% by weight and more particularly from 1% to 5% by weight of emulsifier.
• the method according to the invention is preferably used for the fungicidal and antioxidant treatment, and more particularly fungicide.
• the application is generally performed by thermal fogging.
• the boiling temperature of said alkylene glycols being high and that of the oils higher than 230 ° C., it is possible to heat-fog at high temperatures and to obtain good quality fogs.
• dipropylene glycol boiling temperature is 232 ⁇ C.
• the temperature of thermal fogging is generally 40 degrees lower than the boiling point, and therefore in this case is around 192 ° C. At this temperature, a fog of good quality is obtained, that is to say composed of particles of small size and low distribution, which allows to distribute the essential oil and / or its constituents on the foodstuffs very homogeneous.
• the formulations according to the invention are applied at a temperature of between 170 ° and 230 ° C., in particular between 190 ° and 215 ° C., in the case of thermal fogging.
• the formulations can be applied at a temperature of between 0 ° and 35 ° C., especially in cold storage rooms.
• the amount of formulation according to the invention to be applied to the food depends essentially on the selected method of application. In general, about 30 to 300 g are applied per application over a period of 6 months, generally from 100 to 200 g of formulation per ton of processed food, ie from 3 to 210 g / ton, generally from 10 to 140 g / ton. ton of active ingredient, particularly about 75g / tonne of active ingredient. More generally, the amount of active ingredient is adjusted as a function of the storage time.
• the application can be continuous or intermittent during the storage period.
• the application is repeated in the storage chamber every month at reduced doses compared to the first application.
• the advantage of this repeated application is to periodically sanitize also the atmosphere of the chamber by lowering the level of spores in the air and lower the danger of indirect contamination of healthy food by mushroom spores conveyed by the recirculation of a polluted atmosphere.
• the application is repeated every month, with a dose, per application, of between 15 and 100 g, preferably 50 g of formulation per tonne of processed food.
• the invention also relates to a process for preparing the formulations according to the invention comprising the step of solubilizing an essential oil and / or its constituents in a dialkylene glycol.
• the dialkylene glycol is dipropylene glycol. Solubilization can generally be carried out with stirring.
• FIG. 1 represents the levels of eugenol residues in the fruits treated with a formulation according to the invention (BIOX CD) and, for the purpose of comparison, a close equivalent total dose concentrated formulation (BIOX C) and a concentrated formulation at mid-total dose (BIOX C mid-dose).
• Example 1 Determination of the effectiveness of clove oil (Biox C) and clove oil dissolved in dipropylene glycol (Biox CD) against post-harvest diseases of apples and pears
• the phytotoxicity of the treatments was also studied for the treated fruits.
• Golden apples and Abate pears were harvested and placed in cold rooms at 1 ° C. The fruits were then inoculated at room temperature. The skin of the fruit was cut on its equator to a thickness of 1 mm and a suspension of pathogenic spores was inoculated. The fruits were dried for 24 hours and then placed again in a storage chamber for spray treatment.
• Fungicidal activity All the treated batches allowed to statistically control the disease, both in terms of incidence and severity.
• Residue levels after treatment with the 7 day Biox C formulation on apples were six times higher than with Biox CD formulation, and four times higher on pears.
• FIG. 1 represents the variation curves of eugenol residues over time with the formulations according to the invention (Biox CD) and the concentrated formulations of eugenol (Biox C). It appears from Figure 1 a sharp decline in residues obtained with the formulation Biox CD from the first days after treatment. This very low level of residues thus reduces the risk of too much absorption by the fruit in the initial phase, which makes it possible to limit the consequent risks of phytotoxicity and bad taste.

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• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Health & Medical Sciences (AREA)
• Polymers & Plastics (AREA)
• Food Science & Technology (AREA)
• General Chemical & Material Sciences (AREA)
• Chemical Kinetics & Catalysis (AREA)
• Microbiology (AREA)
• Nutrition Science (AREA)
• Zoology (AREA)
• Wood Science & Technology (AREA)
• General Health & Medical Sciences (AREA)
• Environmental Sciences (AREA)
• Dentistry (AREA)
• Toxicology (AREA)
• Plant Pathology (AREA)
• Pest Control & Pesticides (AREA)
• Agronomy & Crop Science (AREA)
• Botany (AREA)
• Agricultural Chemicals And Associated Chemicals (AREA)
• Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
• Fats And Perfumes (AREA)

Applications Claiming Priority (2)

Publications (1)

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Family Applications (1)

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• 2010
  • 2010-09-09 FR FR1057158A patent/FR2964533B1/fr not_active Expired - Fee Related
• 2011
  • 2011-09-07 EP EP11773043.2A patent/EP2613639A1/fr not_active Withdrawn
  • 2011-09-07 CA CA2810704A patent/CA2810704A1/fr not_active Abandoned
  • 2011-09-07 JP JP2013527664A patent/JP2013541517A/ja active Pending
  • 2011-09-07 US US13/821,838 patent/US20130266670A1/en not_active Abandoned
  • 2011-09-07 MX MX2013002658A patent/MX2013002658A/es unknown
  • 2011-09-07 MA MA35712A patent/MA34583B1/fr unknown
  • 2011-09-07 WO PCT/FR2011/052047 patent/WO2012032262A1/fr active Application Filing
  • 2011-09-07 AU AU2011300632A patent/AU2011300632B2/en not_active Ceased
  • 2011-09-07 CN CN2011800436617A patent/CN103140138A/zh active Pending
  • 2011-09-07 BR BR112013005606A patent/BR112013005606A2/pt not_active IP Right Cessation
  • 2011-09-07 NZ NZ607997A patent/NZ607997A/en not_active IP Right Cessation
• 2013
  • 2013-03-08 CL CL2013000654A patent/CL2013000654A1/es unknown

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