ES2550219B2 - Composition of an edible coating for the preservation of fruits and vegetables, its preparation process and mode of application on fruits and vegetables - Google Patents
Composition of an edible coating for the preservation of fruits and vegetables, its preparation process and mode of application on fruits and vegetables Download PDFInfo
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- ES2550219B2 ES2550219B2 ES201531340A ES201531340A ES2550219B2 ES 2550219 B2 ES2550219 B2 ES 2550219B2 ES 201531340 A ES201531340 A ES 201531340A ES 201531340 A ES201531340 A ES 201531340A ES 2550219 B2 ES2550219 B2 ES 2550219B2
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- 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
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Abstract
La presente invención propone una composición de un recubrimiento comestible para la conservación de frutas y hortalizas que comprende un polisacárido, alumbre, ácido cítrico, chitosán y ácido clorhídrico, el proceso de preparación de la composición y modo de su aplicación sobre las frutas y hortalizas.The present invention proposes a composition of an edible coating for the preservation of fruits and vegetables comprising a polysaccharide, alum, citric acid, chitosan and hydrochloric acid, the process of preparing the composition and mode of its application on fruits and vegetables.
Description
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DESCRIPCIONDESCRIPTION
Composition de un recubrimiento comestible para la conservation de frutas y hortalizas, su proceso de preparation y modo de aplicacion sobre las frutas y hortalizas.Composition of an edible coating for the conservation of fruits and vegetables, its preparation process and mode of application on fruits and vegetables.
CAMPO DE APLICACIONSCOPE
La presente invention esta relacionada con la conservation de frutas y hortalizas, y propone una composition para un recubrimiento comestible, aplicable a escala industrial en forma de solution acuosa que comprende un polisacarido, alumbre, acido cltrico, chitosan y acido clorhldrico comercial. El recubrimiento es especialmente apropiado para su aplicacion sobre las frutas y hortalizas que son susceptibles a la deshidratacion superficial y al ataque de microorganismos. La invention tambien se refiere al proceso de fabrication y a la forma en que se aplica sobre las frutas y hortalizas.The present invention is related to the conservation of fruits and vegetables, and proposes a composition for an edible coating, applicable on an industrial scale in the form of an aqueous solution comprising a polysaccharide, alum, citric acid, chitosan and commercial hydrochloric acid. The coating is especially suitable for application on fruits and vegetables that are susceptible to surface dehydration and the attack of microorganisms. The invention also relates to the manufacturing process and the way in which it is applied to fruits and vegetables.
ESTADO DE LA TECNICASTATE OF THE TECHNIQUE
La fruta y la hortaliza fresca se deteriora cuando despues de la cosecha queda expuesta a condiciones ambientales durante un tiempo prolongado, y de forma acelerada si ha sufrido danos en la corteza o superficie, produciendose pardeamiento, ablandamiento, aparicion de sabores desagradables y crecimiento de microorganismos que reducen la vida util de estos productos agricolas.The fruit and fresh vegetables deteriorate when after the harvest it is exposed to environmental conditions for a prolonged time, and in an accelerated way if it has suffered damage to the crust or surface, producing browning, softening, appearance of unpleasant flavors and growth of microorganisms which reduce the shelf life of these agricultural products.
Una de las formas de ralentizar dichas reacciones de deterioro en el procesamiento de los productos agricolas, es realizar las operaciones industriales en cadena como lavado, pelado, troceado y envasado a temperaturas inferiores a 8 °C, inhibiendo de esta manera la actividad de las enzimas relacionadas con cambios de color y con procesos de degradation de textura, ademas de minimizar el crecimiento de microorganismos alterantes.One of the ways to slow down said deterioration reactions in the processing of agricultural products is to carry out industrial chain operations such as washing, peeling, chopping and packaging at temperatures below 8 ° C, thus inhibiting the activity of enzymes related to color changes and texture degradation processes, in addition to minimizing the growth of altering microorganisms.
Otra solucion ampliamente conocida es el uso de conservantes que, en combinacion con las bajas temperaturas, ayudan a conservar estos productos. Asl, por ejemplo se conoce el empleo de conservantes para frutas basados en soluciones calcicas y antioxidantes que comprenden ascorbato y calcio entre sus componentes, tal como se describe en los siguientes documentos:Another widely known solution is the use of preservatives that, in combination with low temperatures, help preserve these products. Thus, for example, the use of fruit preservatives based on calcium and antioxidant solutions comprising ascorbate and calcium between its components is known, as described in the following documents:
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US3754938A, US4011348, US4818549, WO1997023138, EP746207A1, DE3624035,US3754938A, US4011348, US4818549, WO1997023138, EP746207A1, DE3624035,
ES2011757 y GB2100575.ES2011757 and GB2100575.
Es bien conocido que estos conservantes antioxidantes basados en sales calcicas permiten evitar el pardeamiento enzimatico, alargando el tiempo de conservation de la fruta. Sin embargo, no previenen otros problemas, como por ejemplo la deshidratacion superficial que sufren las frutas y hortalizas a traves del tiempo.It is well known that these antioxidant preservatives based on calcium salts allow to avoid enzymatic browning, extending the shelf life of the fruit. However, they do not prevent other problems, such as the superficial dehydration suffered by fruits and vegetables over time.
Por esta razon, en los ultimos anos esta proliferando el empleo de recubrimientos comestibles, especialmente de base polisacarida, los cuales forman una pellcula transparente en la superficie de la fruta, permitiendo, por un lado, evitar la deshidratacion superficial del producto, y, por otro lado, servir de transporte de ingredientes activos, tales como antioxidantes y antimicrobianos, permitiendo asl alargar la vida util de las frutas cortadas.For this reason, in recent years the use of edible coatings, especially of polysaccharide base, which forms a transparent film on the surface of the fruit, proliferating, allowing, on the one hand, to avoid surface dehydration of the product, and, on the other hand, is proliferating. on the other hand, serve as a transport of active ingredients, such as antioxidants and antimicrobials, thus allowing the useful life of cut fruits to be extended.
Estos recubrimientos comestibles de base polisacarida pueden estar formados por cualquier pollmero capaz de gelificar y formar un recubrimiento, siendo los mas utilizados dentro de este grupo la maltodextrina, metilcelulosa, carboximetilcelulosa e hidroximetilcelulosa, almidones, carragenanos, pectina, alginato y gelano. Estos pollmeros se comercializan en forma de polvo y suelen diluirse en agua para obtener una solution acuosa con la que se recubre la fruta.These edible polysaccharide-based coatings can be formed by any polymer capable of gelling and forming a coating, the most commonly used within this group being maltodextrin, methylcellulose, carboxymethylcellulose and hydroxymethylcellulose, starches, carrageenans, pectin, alginate and 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.
El acido cltrico se incorpora como agente antioxidante, ademas constituye un agente quelante de iones metalicos. Es sabido que los quelantes coordinan y secuestran dichos iones, evitando que queden libres para otros procesos, pudiendo actuar de manera indirecta como agentes antimicrobianos.The citric acid is incorporated as an antioxidant agent, it also constitutes a metal ion chelating agent. 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.
El alumbre se utiliza para mejorar el aspecto de la fruta, ya que le otorga mejor presencia y evita la secretion en casos de cortes de la fruta, de tal manera que actua como sellante de los vasos conductores.Alum is used to improve the appearance of the fruit, as it gives it a better presence and prevents secretion in cases of fruit cuts, in such a way that it acts as a sealant for the conductive vessels.
El chitosan o quitosano es conocido en este campo por tener una buena actividad antibacteriana, puede inhibir algunos hongos, bacterias, y el crecimiento y reproduccion de los virus.Chitosan or chitosan is known in this field for having a good antibacterial activity, it can inhibit some fungi, bacteria, and the growth and reproduction of viruses.
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Ademas en relacion a las frutas y hortalizas frescas, el chitosan no modifica la calidad del producto en cuanto al sabor, valor nutritivo, aportando al recubrimiento permeabilidad y resistencia al agua. Permite la creacion de un entrono de micro-atmosfera, donde se inhibe el metabolismo respiratorio por aumento de dioxido de carbono y disminucion del oxlgeno, como consecuencia de esto se ralentiza el envejecimiento de las frutas y hortalizas y por lo tanto se extiende la vida de esos productos despues de la cosecha.Also in relation to fresh fruits and vegetables, chitosan does not modify the quality of the product in terms of taste, nutritional value, contributing to the coating permeability and water resistance. It allows the creation of a micro-atmosphere environment, where respiratory metabolism is inhibited by an increase in carbon dioxide and a decrease in oxygen, as a consequence of this, the aging of fruits and vegetables is slowed down and therefore the life of those products after harvest.
El estado de la tecnica muestra una gran diversidad de documentos donde se describen composiciones que comprenden los compuestos antes mencionados por separado o combinados en mezclas binarias o ternarias.The state of the art shows a great diversity of documents describing compositions comprising the aforementioned compounds separately or combined in binary or ternary mixtures.
La solicitud de patente de invention china CN103704327A se refiere a un conservante de fruta kiwi y al metodo de preparation del mismo, la cual pertenece al campo tecnico de los conservantes. La composition contiene acido cltrico, almidon, chitosan, vitamina C, acido cinamico, fosfato de sodio, benzoato de sodio, beta-ciclodextrina, acetato de sodio, polvo de te verde, propionato de calcio y el sorbato de potasio en agua.The patent application of Chinese invention CN103704327A refers to a kiwi fruit preservative and the method of preparation thereof, which belongs to the technical field of preservatives. The composition contains citric acid, starch, chitosan, vitamin C, cinnamic acid, sodium phosphate, sodium benzoate, beta-cyclodextrin, sodium acetate, green tea powder, calcium propionate and potassium sorbate in water.
La solicitud de patente de invencion china CN103689076A se refiere a un refrigerante para frutas de action prolongada y al metodo de preparacion del mismo, el cual pertenece al campo tecnico de los conservantes. La invencion se caracteriza porque el llquido refrigerante se compone de agua, acido cltrico, sulfato ferroso, carbonato de sodio, almidon, carbon activado, gel de sllice, bentonita, sacarosa, lactato de sodio, carboximetil quitosano y cloruro de potasio.The Chinese patent application CN103689076A refers to a long-acting fruit coolant and the method of preparation thereof, which belongs to the technical field of preservatives. The invention is characterized in that the cooling liquid is composed of water, citric acid, ferrous sulfate, sodium carbonate, starch, activated carbon, silica gel, bentonite, sucrose, sodium lactate, carboxymethyl chitosan and potassium chloride.
Finalmente, como ejemplo adicional, la solicitud de patente de invencion china CN104151628A describe un material de envasado de alimentos y un metodo de preparacion del mismo. El material de envasado de alimentos comprende, esteres de fosfato de almidon, beta- ciclodextrina, chitosan, acido cltrico, una protelna de malz, celulosa, propilenglicol y agua.Finally, as an additional example, Chinese patent application CN104151628A describes a food packaging material and a method of preparing it. The food packaging material comprises starch phosphate esters, beta-cyclodextrin, chitosan, citric acid, a prickly pear, cellulose, propylene glycol and water.
Sin embargo no existe una composicion que comprenda todos los componentes mencionados a la vez y que muestre las ventajas tecnicas sustanciales derivada de la accion sinergica de los mismos como lo muestra la composicion de la presente invencion.However, there is no composition that includes all the components mentioned at the same time and that shows the substantial technical advantages derived from their synergistic action, as the composition of the present invention shows.
Entre los productos comerciales destinados al recubrimientos de frutas y vegetales y que consideraremos en esta description estan, el FOODWAX 2013 y 2014 que constituyenAmong the commercial products destined to the coverings of fruits and vegetables and that we will consider in this description are, the FOODWAX 2013 and 2014 that constitute
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soluciones acuosas de derivados de almidon, protelnas, derivados de celulosa y coadyuvantes, el FRUITFRESH que de acuerdo a una determination estructural por Resonancia Magnetica Nuclear de Proton realizada contiene alumbre (AlNH4(SO4)212H2O) y acido cltrico (acido 2- hidroxi-1,2,3-propanotricarboxllico) en una relation molar de 9:2, respectivamente, el XEDASOL y el XEDAPAT. Se han realizado comparativas de estos productos con la composition de un recubrimiento comestible de la presente invention, mostrando esta ultima una prolongation en el tiempo de vida de las hortalizas, especlficamente zanahorias.aqueous solutions of starch derivatives, proteins, cellulose derivatives and adjuvants, the FRUITFRESH which according to a structural determination by Proton Nuclear Magnetic Resonance made contains alum (AlNH4 (SO4) 212H2O) and citric acid (2- hydroxy-1 acid , 2,3-propanotricarboxylic) in a molar ratio of 9: 2, respectively, XEDASOL and XEDAPAT. Comparisons of these products have been made with the composition of an edible coating of the present invention, the latter showing an extension in the life time of the vegetables, specifically carrots.
Por tanto, el estado de la tecnica requiere de un nuevo recubrimiento comestible para frutas y hortalizas, que supere las ventajas que ofrecen composiciones similares existentes.Therefore, the state of the art requires a new edible coating for fruits and vegetables, which exceeds the advantages offered by similar existing compositions.
La presente invencion cumple con este requisito ya que como resultado del recubrimiento comestible propuesto, se consigue extender significativamente el tiempo de vida util de las frutas y hortalizas despues de la cosecha, manteniendo la calidad en cuanto a textura, hidratacion, color y sabor, es practicamente imperceptible para el consumidor y no es toxico.The present invention fulfills this requirement since as a result of the proposed edible coating, it is possible to significantly extend the useful life of fruits and vegetables after harvest, while maintaining quality in terms of texture, hydration, color and flavor, it is practically imperceptible to the consumer and is not toxic.
OBJETO DE LA INVENCIONOBJECT OF THE INVENTION
El objeto de la presente invencion es una composicion de un recubrimiento comestible para su aplicacion sobre las frutas y hortalizas que han sido cortadas para su procesamiento industrial. La invencion tambien se refiere al proceso de elaboration del recubrimiento comestible y a su modo de aplicacion sobre las frutas y hortalizas.The object of the present invention is a composition of an edible coating for application on fruits and vegetables that have been cut for industrial processing. The invention also relates to the process of elaboration of the edible coating and its mode of application on fruits and vegetables.
DESCRIPCION DETALLADA DE LA INVENCIONDETAILED DESCRIPTION OF THE INVENTION
El recubrimiento comestible para la conservation de frutas y hortalizas se constituye a partir de una solution acuosa homogenea que comprende un polisacarido, alumbre, acido cltrico, chitosan y acido clorhldrico comercial (solucion al 36 %), que una vez preparada se aplica para recubrir las frutas y hortalizas previamente lavadas y cortadas en su procesamiento industrial, creandose una barrera protectora que conserva y previene el pardeamiento y la deshidratacion superficial de las futas y hortalizas.The edible coating for the preservation of fruits and vegetables is constituted from a homogeneous aqueous solution comprising a polysaccharide, alum, citric acid, chitosan and commercial hydrochloric acid (36% solution), which once prepared is applied to coat the fruits and vegetables previously washed and cut in their industrial processing, creating a protective barrier that preserves and prevents browning and surface dehydration of the futas and vegetables.
En la composicion de la presente invencion:In the composition of the present invention:
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- el polisacarido esta en una concentration entre 0,1 - 20 g/L,- the polysaccharide is in a concentration between 0.1 - 20 g / L,
- el acido titrico esta en una concentration entre 0,1 - 1,0 g/L,- the titric acid is in a concentration between 0.1 - 1.0 g / L,
- el alumbre esta en una concentration entre 0,1 - 1,0 g/L,- alum is in a concentration between 0.1 - 1.0 g / L,
- el chitosan esta en una concentration entre 0,1 - 2,0 g/L y- the chitosan is in a concentration between 0.1 - 2.0 g / L and
- el acido clorhidrico comercial (solution acuosa al 36 %), se anade en una proportion de al menos 0,4 mL por litro composition.- Commercial hydrochloric acid (36% aqueous solution) is added in a proportion of at least 0.4 mL per liter composition.
En una realization preferente de la presente invention, los rangos de composition son los siguientes:In a preferred embodiment of the present invention, the composition ranges are as follows:
- el polisacarido esta en una concentration entre 0,5 - 10,0 g/L,- the polysaccharide is in a concentration between 0.5 - 10.0 g / L,
- el acido titrico esta en una concentration entre 0,2 - 1,0 g/L,- the titric acid is in a concentration between 0.2 - 1.0 g / L,
- el alumbre esta en una concentration entre 0,2 - 1,0 g/L,- alum is in a concentration between 0.2 - 1.0 g / L,
- el chitosan esta en una concentration entre 0,2 - 1,0 g/L y- the chitosan is in a concentration between 0.2 - 1.0 g / L and
- el acido clorhidrico comercial (solution acuosa al 36 %), se anade en una proportion de al menos 0,4 mL por litro composition.- Commercial hydrochloric acid (36% aqueous solution) is added in a proportion of at least 0.4 mL per liter composition.
Si el polisacarido es hidroximetilcelulosa esta en una concentration entre 1,0 - 5,0 g/L.If the polysaccharide is hydroxymethyl cellulose it is in a concentration between 1.0 - 5.0 g / L.
Si el polisacarido es almidon esta en una concentration de entre 5,0 - 10,0 g/L.If the polysaccharide is starch, it is in a concentration between 5.0 - 10.0 g / L.
Es tambien objeto de la invention el procedimiento de preparation de la composition del recubrimiento comestible para frutas y hortalizas, el cual consta de las fases siguientes:The method of preparing the composition of the edible coating for fruits and vegetables, which consists of the following phases, is also the subject of the invention:
- Anadir el chitosan sobre el agua acidulada con el HCl.- Add the chitosan over the acidified water with the HCl.
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- Anadir el resto de los componentes (almidon o derivado de celulosa, alumbre y acido cltrico).- Add the rest of the components (starch or cellulose derivative, alum and citric acid).
- Mezclar mediante agitacion constante, hasta obtener una dilucion homogenea de los componentes- Mix by constant agitation, until obtaining a homogeneous dilution of the components
El proceso de aplicacion de la composicion del recubrimiento comestible para frutas y hortalizas comprende las etapas siguientes:The process of applying the composition of the edible coating for fruits and vegetables comprises the following stages:
- Lavar y cortar las frutas u hortalizas.- Wash and cut fruits or vegetables.
- Sumergirlas en la solucion antes preparada durante 20 a 30 minutos- Immerse them in the solution prepared before for 20 to 30 minutes
- Extraerlas de la solucion y eliminar el exceso de recubrimiento de la solucion acuosa.- Remove them from the solution and remove the excess coating of the aqueous solution.
- Envasar las frutas y hortalizas.- Pack fruit and vegetables.
De acuerdo con todo ello, se obtiene un recubrimiento comestible para la conservation de frutas y hortalizas que es imperceptible a la vista y al gusto del usuario, y que al aplicarse sobre estos productos permite conservar la textura, el color y el sabor de una manera ventajosa sobre otros productos similares que se puedan encontrar en el mercado.According to all this, an edible coating is obtained for the preservation of fruits and vegetables that is imperceptible to the view and to the user's taste, and that when applied on these products allows to preserve the texture, color and taste in a way advantageous over other similar products that can be found in the market.
Ejemplo 1: Preparation de una composicion de un recubrimiento comestible de zanahorias y procedimiento de aplicacion.Example 1: Preparation of a composition of an edible coating of carrots and application procedure.
Se prepara una composicion para un recubrimiento de zanahorias que tiene la siguiente composicion:A composition is prepared for a carrot coating that has the following composition:
- hidroximetilcelulosa entre 1,0 - 5,0 g/L.- hydroxymethyl cellulose between 1.0 - 5.0 g / L.
- acido cltrico entre 0,2 - 1,0 g/L.- citric acid between 0.2 - 1.0 g / L.
- alumbre entre 0,2 - 1,0 g/L.- alum between 0.2 - 1.0 g / L.
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- chitosan entre 0,2 - 1,0 g/L- Chitosan between 0.2 - 1.0 g / L
- el acido ciorhldrico comercial (solucion acuosa al 36 %), se anade en una proportion de 0,4 mL por litro composition.- commercial ciorhldrico acid (36% aqueous solution), is added in a proportion of 0.4 mL per liter composition.
El procedimiento de preparation de la composicion antes mencionada consta de las etapas siguientes:The preparation procedure of the aforementioned composition consists of the following stages:
- Anadir el chitosan sobre el agua acidulada con el HCl.- Add the chitosan over the acidified water with the HCl.
- Anadir el resto de los componentes (almidon o derivado de celulosa, alumbre y acido cltrico).- Add the rest of the components (starch or cellulose derivative, alum and citric acid).
- Mezclar mediante agitation constante, hasta obtener una dilution homogenea de los componentes- Mix by constant agitation, until obtaining a homogeneous dilution of the components
El proceso de aplicacion de la composicion de recubrimiento comestible sobre las zanahorias comprende las etapas siguientes:The process of applying the edible coating composition on carrots comprises the following steps:
- Lavar y cortar las zanahorias.- Wash and cut carrots.
- Sumergirlas en la solucion antes preparada durante 20 a 30 minutos- Immerse them in the solution prepared before for 20 to 30 minutes
- Extraerlas de la solucion y eliminar el exceso de recubrimiento de la solucion acuosa.- Remove them from the solution and remove the excess coating of the aqueous solution.
- Envasar las zanahorias.- Pack the carrots.
Ejemplo 2: Preparacion de una composicion de un recubrimiento comestible de zanahorias y procedimiento de aplicacion.Example 2: Preparation of a composition of an edible coating of carrots and application procedure.
Se prepara una composicion para un recubrimiento de zanahorias que tiene la siguiente composicion:A composition is prepared for a carrot coating that has the following composition:
- almidon entre 5,0 - 10,0 g/L.- starch between 5.0 - 10.0 g / L.
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- acido cltrico entre 0,2 - 1,0 g/L.- citric acid between 0.2 - 1.0 g / L.
- alumbre entre 0,2 - 1,0 g/L.- alum between 0.2 - 1.0 g / L.
- chitosan entre 0,2 - 1,0 g/L- Chitosan between 0.2 - 1.0 g / L
- el acido clorhldrico comercial (solucion acuosa al 36 %), se anade en una proportion de 0,4 mL por litro composition.- Commercial hydrochloric acid (36% aqueous solution) is added in a proportion of 0.4 mL per liter composition.
El procedimiento de preparation de la composicion antes mencionada consta de las etapas siguientes:The preparation procedure of the aforementioned composition consists of the following stages:
- Anadir el chitosan sobre el agua acidulada con el HCl.- Add the chitosan over the acidified water with the HCl.
- Anadir el resto de los componentes (almidon o derivado de celulosa, alumbre y acido cltrico).- Add the rest of the components (starch or cellulose derivative, alum and citric acid).
- Mezclar mediante agitation constante, hasta obtener una dilution homogenea de los componentes.- Mix by constant agitation, until obtaining a homogeneous dilution of the components.
El proceso de aplicacion de la composicion de recubrimiento comestible sobre las zanahorias comprende las etapas siguientes:The process of applying the edible coating composition on carrots comprises the following steps:
- Lavar y cortar las zanahorias.- Wash and cut carrots.
- Sumergirlas en la solucion antes preparada durante 20 a 30 minutos.- Immerse them in the solution prepared before for 20 to 30 minutes.
- Extraerlas de la solucion y eliminar el exceso de recubrimiento de la solucion acuosa.- Remove them from the solution and remove the excess coating of the aqueous solution.
- Envasar las zanahorias.- Pack the carrots.
Ejemplo 3: Estudio de evaluation visual de las zanahorias tratadas con diferentes composicionesExample 3: Study of visual evaluation of carrots treated with different compositions
- Tratamiento Treatment
- Temperatura ambiente T = 4°C Ambient temperature T = 4 ° C
- Zanahorias no tratadas (control) Untreated carrots (control)
- 4 a 5 dlas antes de la aparicion de moho presenta aspecto seco, pierde color naranja y se descama. Tras 3 semanas presenta aspecto seco. Pierde color naranja y se descaman. 4 to 5 days before the appearance of mold appears dry, loses orange and flakes. After 3 weeks it appears dry. Lose orange and peel.
- Acido Ascorbico Ascorbic acid
- 4 a 5 dlas antes de la aparicion de moho presenta aspecto seco, pierde color naranja y se descama. Tras 3 semanas presenta aspecto seco. Pierde color naranja y se descaman. 4 to 5 days before the appearance of mold appears dry, loses orange and flakes. After 3 weeks it appears dry. Lose orange and peel.
- Xedasol Xedasol
- 3 a 4 dlas antes de que el producto se pudra presenta tacto oleoso, desagradable en el producto. Evita la oxidacion y mantiene muy bien el color. Durante 3 semanas presenta tacto oleoso, desagradable en el producto. Evita la oxidacion manteniendo muy bien el color naranja durante tres semanas. 3 to 4 days before the product rots, it presents an oily, unpleasant touch on the product. Prevents oxidation and maintains the color very well. For 3 weeks it presents an oily, unpleasant touch on the product. Avoid oxidation by keeping the orange color very well for three weeks.
- Xedapat Xedapat
- 3 a 4 dlas antes de que el producto se pudra presenta tacto oleoso, desagradable en el producto. Evita la oxidacion y mantiene muy bien el color. Durante 3 semanas presenta tacto oleoso, desagradable en el producto. A las dos semanas presentan signos de podredumbre en el producto. 3 to 4 days before the product rots, it presents an oily, unpleasant touch on the product. Prevents oxidation and maintains the color very well. For 3 weeks it presents an oily, unpleasant touch on the product. At two weeks they show signs of rot in the product.
- Foodwax 2013 Foodwax 2013
- 5 a 6 dlas antes de la aparicion de moho. Reduce la oxidacion y la descamacion. A las tres semanas presenta menos oxidacion y descamacion que las zanahorias no tratadas. 5 to 6 days before the appearance of mold. Reduces oxidation and flaking. At three weeks it presents less oxidation and peeling than untreated carrots.
- Foodwax 2014 Foodwax 2014
- 5 a 6 dlas antes de la aparicion de moho. Reduce la oxidacion y la descamacion. A las tres semanas presenta menos oxidacion y descamacion que las zanahorias no tratadas. 5 to 6 days before the appearance of mold. Reduces oxidation and flaking. At three weeks it presents less oxidation and peeling than untreated carrots.
- Recubrimiento (Ejemplo 1) Coating (Example 1)
- 6 a 7 dlas antes de la aparicion de moho Reduce la oxidacion y la descamacion Mejora el aspecto exterior A las tres semanas presenta menos oxidacion y descamacion que las zanahorias no tratadas. Mejora el aspecto exterior. 6 to 7 days before the appearance of mold Reduces oxidation and flaking Improves the external appearance At three weeks it presents less oxidation and flaking than untreated carrots. Improves the outer appearance.
- Recubrimiento (Ejemplo 2) Coating (Example 2)
- 6 a 7 dlas antes de la aparicion de moho Reduce la oxidacion y la descamacion Mejora el aspecto exterior mas que el recubrimiento de almidon. Mantiene mejor el color naranja. A las tres semanas presenta menos oxidacion y descamacion que las zanahorias no tratadas. Mejora el aspecto exterior mas que el recubrimiento de almidon. Mantiene mejor el color naranja 6 to 7 days before the appearance of mold Reduces oxidation and flaking Improves the exterior appearance more than the starch coating. Maintains the orange color better. At three weeks it presents less oxidation and peeling than untreated carrots. Improves the outer appearance more than the starch coating. Maintains the orange color better
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| RU2532180C1 (en) * | 2013-07-23 | 2014-10-27 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Саратовский государственный аграрный университет имени Н.И.Вавилова" | Edible film coating |
| CN103689072B (en) * | 2013-12-16 | 2016-04-06 | 苏州安特实业有限公司 | Fruit antistaling agent and preparation method thereof |
| CN103719267A (en) * | 2013-12-23 | 2014-04-16 | 吴江华诚复合材料科技有限公司 | Preparation method of novel edible film-coated fruit and vegetable fresh-keeping agent |
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