ES2303808B1 - WAX FOR COATING CLIMATE FRUITS AND TUBERCULOS AND PROCEDURE FOR PREPARATION. - Google Patents

Abstract

Fruit Coating Wax climacteric and tubers and procedure for its preparation.

It is a non-ionic wax emulsion authorized, formulated without ammonia or morpholine, by means of emulsification with combinations of food additive emulsifiers and an alkali authorized for use in citrus coating, with The following composition:

Parts in p / v Wax candelilla (weather) 0-15 Wax candelilla (tubers) 0-10 Wax from carnauba 0-15 Monooleate polyoxyethylene sorbitan 0-10 Monooleate from sorbitan 0-10 Alkali (sodium hydroxide or potassium) 0.01-5 Defoamer (dimethylpolixylosan) 0.01-0.2 Water 75-95

Must be present at least one of the waxes (candelilla and / or carnauba) and at least one of the compounds of sorbitan

The preparation procedure consists of a hot mixing process of the basic components, with phase exchange and rapid cooling at the end of the process (until reaching 35 ± 5 ° C in 10-30 seconds), subsequently adding deionized and antifoaming water in constant stirring until the described composition is reached.

Description

Fruit Coating Wax climacteric and tubers and procedure for its preparation.

The present invention relates to a wax base of a non-ionic emulsion for coating and protection of climacteric fruits (which ripen after collected) and tubers, formulated with emulsifiers included in the positive list of food additives (95/2 / EC) which, free of ammonia and other amines (morpholine), is adapted for use in the market European (Community legislation) and in the North American market (FDA legislation).

The coating of the invention is obtained by medium of a non-ionic emulsion of authorized waxes (carnauba, cancelilla wax), formulated without ammonia or morpholine, by emulsification with additive emulsifier combinations food and an alkali authorized for use in coating citrus

The main technological advantage is that of have a coating that allows increased time of marketing of the climacteric fruits and especially of the potatoes, without causing bad flavors and delaying germination of the tubers during their commercialization, at the same time as improves the appearance by the brightness associated with the waxy emulsion, delaying weight loss due to perspiration.

In a preferred embodiment of the object of the invention, the wax coating of climacteric fruits and Tubers have the following composition:

Climacteric fruits

Parts in p / v Wax candelilla 0-15 Wax from carnauba 0-15 Monooleate polyoxyethylene sorbitan 0-10 Monooleate from sorbitan 0-10 Alkali (sodium hydroxide or potassium) 0.01-5 Defoamer (dimethylpolixylosan) 0.01-0.2 Water 75-95

Tubers

Parts in p / v Wax candelilla 0-10 Wax from carnauba 0-15 Monooleate polyoxyethylene sorbitan 0-10 Monooleate from sorbitan 0-10 Alkali (sodium hydroxide or potassium) 0.01-5 Defoamer (dimethylpolixylosan) 0.01-0.2 Water 75-95

Must be present at least one of the waxes, candelilla and / or carnauba, varying the proportion in the case in question of the first, and at least one of the compounds of sorbitan

The procedure for its preparation is performed as follows:

a) Wax emulsion

It consists of a hot mixing process of the components, with phase exchange and rapid cooling at the end of the process (until reaching 35 ± 5 ° C in 10-30 seconds) Emulsification is used a reactor designed to withstand pressures of up to 10 atm, being viable to work in the preparation at room temperature.

Emulsion Components

Parts in p / v Wax candelilla 0-20 Wax from carnauba 0-15 Monooleate polyoxyethylene sorbitan 0-10 Monooleate from sorbitan 0-10 Alkali (sodium hydroxide or potassium) 0.01-5 Water 65-85

b) Preparation of the coating wax

In a mixer at room temperature add deionized water and antifoam to the emulsion, under stirring constant until the percentage of solids is adequate for each application The value of the percentage of solids of preference corresponds to the following compositions:

Climacteric fruits

Parts in p / v Wax candelilla 0-15 Wax from carnauba 0-15 Monooleate polyoxyethylene sorbitan 0-10 Monooleate from sorbitan 0-10 Alkali (sodium hydroxide or potassium) 0.01-5 Defoamer (dimethylpolixylosan) 0.01-0.2 Water 75-95

Tubers

Parts in p / v Wax candelilla 0-10 Wax from carnauba 0-15 Monooleate polyoxyethylene sorbitan 0-10 Monooleate from sorbitan 0-10 Alkali (sodium hydroxide or potassium) 0.01-5 Defoamer (dimethylpolixylosan) 0.01-0.2 Water 75-95

Must be present at least one of the waxes, candelilla and / or carnauba, varying the proportion in the case in question of the first, and at least one of the compounds of sorbitan

During the commissioning tests of the procedure the following tests were performed, which are given to example title.

Test No. one

A conservation test of peaches that controlled the following parameters of Post-harvest evolution of fruits: Brightness, weight loss, internal and external appearance and rot.

The results were as follows, per month and means of application:

1- Brightness (Visual classification by panel experts) Control

quad

Getting brightness: 3

Waxed Peaches:

quad

Getting brightness: 15

quad

The brightness obtained was more than five times the brightness of the control.

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2- Weight loss Control

quad

7.2% weight loss.

Waxed Peaches

quad

6.8% weight loss.

quad

There are no differences in loss control of weight.

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3- Presence / absence of internal physiological damage and / or external Control

quad

6.4% external damage.

quad

4% internal damage

quad

Appearance of the overripe pulp

Waxed Peaches

quad

0.7% external damage.

quad

1.3% internal damage.

quad

Good color and appearance of the pulp.

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4- rot Control

quad

6.4% rot

Waxed Peaches

quad

5% rot

With what is shown that the waxing:

?

 Increase brightness and improve The appearance considerably.

?

 The brightness increase is combined with a significant reduction of physiological damage and a maintenance of organoleptic quality by delay of senescence and delay in climacteric maturation.

?

 There is a reduction in percentage of rotten fruits indicating that the waxy coating It has fungistatic character.

?

 Weight losses have not had significant results (there have been no differences between the control and waxed fruit).

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Test No. 2

A conservation test was carried out at room temperature of potatoes at which the following parameters of postharvest evolution of the tubers: Brightness, presence / absence germination, weight loss, appearance and rot

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After two months of conservation, the results were the following:

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1- Brightness (measured with Brightness) Control

quad

No shine, matt tubers.

Waxed Potatoes

quad

Brightness units; 4, with some brightness patterns <5 UB.

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2- Presence / absence of germination Control

quad

100% germination.

Waxed Potatoes

quad

0% germination.

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3- Weight loss Control

quad

20% weight loss.

Waxed Potatoes

quad

10% weight loss.

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4- Aspect Control

quad

Dehydrated and dried tubers.

Waxed Potatoes

quad

Pearly and seeming tubers dehydration

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5- rot Control

quad

20% rotten tubers.

Waxed Potatoes

quad

6% rotten tubers.

This demonstrates the effectiveness of the coating on the increase of the commercialization period.

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Test No. 3

A conservation test of avocados at room temperature (20ºC and 90% RH) for two weeks, in which the following parameters of postharvest evolution: Brightness, weight loss, and presence / absence of damages and physiological alterations.

The results were as follows, at two weeks of application:

1- Brightness (Visual classification by panel experts) Control (washing with soap and water to impart shine natural)

quad

Getting brightness: 7

Waxed Avocados

quad

Getting brightness: 15

quad

The brightness obtained was more than twice the brightness of the control wash with soap.

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2- Weight loss Control

quad

4.2% weight loss.

Waxed Avocados

quad

4.1% weight loss.

There are no differences in loss control of weight, possibly due to the low loss of control due to high humidity of the preservation chamber.

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3- Color change (with \ DeltaE (color) = ((ΔL) 2 + (Δ) 2 + + (Δb) 2) 1/2) Control

quad

ΔE (color) = 29.7.

Waxed Avocados

quad

ΔE (color) = 29.3.

There are no differences in the evolution of color, the waxy coating allows the fruit to evolve normally without paralysis of its evolution, although the dark color of the fruit is not sensitive to the destruction of chlorophyll by processes catalyzed by ethylene, the main cause of climacteric

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4- Presence / absence of internal physiological damage and / or external Control

quad

2.4% external damages.

quad

2.7% internal damage

quad

Appearance of the overripe pulp

Waxed Avocados

quad

0.7% external damage.

quad

1.3% internal damage.

quad

Good color and appearance of the pulp.

With what is shown that the waxing:

?

 Increase brightness and improve The appearance considerably.

?

 The brightness increase is combined with a significant reduction of physiological damage and a maintenance of organoleptic quality by delay of senescence and delay in climacteric maturation.

?

 The above is not an obstacle for that the waxy treatment has not inhibited the normal change of color, important aspect if the fruit is collected green.

?

 Weight losses have not had significant results (there have been no differences between the control and the waxed fruit) probably because the Conservation has been at high temperature.

Test No. 4

A mango conservation test was carried out at  room temperature (20ºC and 90% RH) for two weeks in which The following postharvest evolution parameters were controlled: Brightness, weight loss, and presence / absence of damage and physiological alterations

The results were as follows, at two weeks of application:

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1- Brightness (Visual classification by panel experts) Control (washing with soap and water to impart shine natural)

quad

Getting brightness: 5

Waxed handles

quad

Getting brightness: 15

The brightness obtained was almost triple that the brightness of the control washed with soap, noticing this cosmetic parameter greatly.

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2- Weight loss Control

quad

3.2% weight loss.

Waxed handles

quad

2.9% weight loss.

There are no differences in loss control of weight, possibly due to the low loss of control due to high humidity of the preservation chamber.

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3- Color change (with \ DeltaE (color) = ((ΔL) 2 + (Δ) 2 + (Δb) 2) 1/2) Control

quad

ΔE (color) = 44.2.

Waxed Avocados

quad

ΔE (color) = 33.2.

Wax treatment has somewhat delayed the evolution of color. In this case, unlike avocados, a slight delay is convenient since the handle should visually take a greenish / slate tone that makes it more pleasant to the consumer, in addition to the chlorophyll component having more impact than avocados. Therefore, it has delayed senencence by inhibiting the production of ethylene (reducing the climacteric) and therefore inhibiting to some extent the destruction of chlorophyll (elimination of the green color) and the formation of carotenes (formation of orange color). Therefore the waxing positively affects the evolution of the
parameter.

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4- Presence / absence of internal physiological damage and / or external

Two weeks after storage, none of the fruits (waxed or control) presented external damage. Without However, in the internal evaluation, when splitting the fruits by the half in the case of the control fruits these were very soft, with the skin separating easily from the pulp and with internal damage in 50% of the fruits.

In the case of waxed fruits, the texture It was good and the skin did not detach easily from the pulp. In None of the fruits were observed any internal damage, presenting a normal color and appearance.

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With what is shown that the waxing:

?

Increase brightness and improve look considerably.

?

The brightness increase is combined with a significant reduction of physiological damage and a maintenance of organoleptic quality by delay of senescence and delay in climacteric maturation, which in the case rehearsed has been total.

?

The waxy treatment has delayed the color change associated with the formation of ethylene, with destruction of chlorophyll and carotene formation, that is, it has retarded the climacteric phenomenon.

?

Weight losses have not had significant results (there have been no differences between the control and the waxed fruit) probably because the Conservation has been at high temperature.

Claims (3)

1. Wax for coating climacteric fruits and tubers characterized by comprising: Parts in p / v Wax candelilla (weather) 0-15 Wax candelilla (tubers) 0-10 Wax from carnauba 0-15 Monooleate polyoxyethylene sorbitan 0-10 Monooleate from sorbitan 0-10 Alkali 0.01-5 Defoamer (dimethylpolixylosan) 0.01-0.2 Water 75-95 Must be present at least one of the waxes (candelilla and / or carnauba) and at least one of the compounds of sorbitan 2. Wax for coating climacteric fruits and tubers according to claim 1, characterized in that the alkali is sodium hydroxide or potassium hydroxide. 3. Procedure for the preparation of the wax for the coating of climacteric fruits and tubers of claim 1 characterized by comprising the following steps. a) Wax emulsion: It consists of a hot mixing process of the following components, with phase exchange and rapid cooling at the end of the process (until reaching 35 ± 5 ° C in 10-30 seconds) Parts in p / v Wax candelilla 0-20 Wax from carnauba 0-15 Monooleate polyoxyethylene sorbitan 0-10 Monooleate from sorbitan 0-10 Alkali (sodium hydroxide or potassium) 0.01-5 Water 65-85 b) Preparation of the coating wax: In a mixer at room temperature add deionized water and antifoam to the emulsion, under stirring constant until the composition described in the claim 1.