GB2373989A - Composition for preserving fruit - Google Patents

Composition for preserving fruit Download PDF

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Publication number
GB2373989A
GB2373989A GB0110902A GB0110902A GB2373989A GB 2373989 A GB2373989 A GB 2373989A GB 0110902 A GB0110902 A GB 0110902A GB 0110902 A GB0110902 A GB 0110902A GB 2373989 A GB2373989 A GB 2373989A
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United Kingdom
Prior art keywords
composition according
fruit
composition
concentration
amino acid
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GB0110902D0 (en
Inventor
Stephen Morris
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FISHER FOODS Ltd
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FISHER FOODS Ltd
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Publication of GB0110902D0 publication Critical patent/GB0110902D0/en
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01011—Pectinesterase (3.1.1.11)
    • 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
    • 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

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Organic Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Inorganic Chemistry (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

A composition to maintain the organoleptic quality and prevent discolouration of fresh fruit comprising, in isolated form, a combination of a sulphur-containing amino acid or a physiologically acceptable salt or derivative thereof with a physiologically acceptable calcium ion donor, and pectinmethylesterase. The composition is especially suitable for use with bananas and avocados. The amino acid is preferably cysteine.

Description

COMPOSITION FOR USE WITH PREPARED FRUIT This invention relates to a composition for use with prepared fruit. The invention also relates to the use of the composition in the preparation of fruit and to a method to maintain the organoleptic quality and appearance of prepared fruit.
The market for prepared fruit is rapidly expanding, with"ready-to-use"fruit becoming increasingly popular for home use, for example in fruit salads, in pies and cakes, as sandwich fillings and in toppings. It is commonly known, however, that some peeled and sliced fruit tends to discolour quickly and the organoleptic quality of the flesh begins to decrease after a short period of between one to four days. This breakdown is part of a natural microbial and enzymatic decay process. Once the cells become damaged and open to the atmosphere, oxidative damage begins to occur, producing the browning effect on the cut surface common to many varieties of fruit. This general process is caused by the oxidation of colourless diphenol compounds present in the fresh fruit, into corresponding o-quinones, which then react slowly to form complex browncoloured polymers, a process catalysed by cellular polyphenol oxidase enzymes.
It is conventional in the prepared fruit industry to use an anti-oxidant, such as ascorbic acid to prevent the discolouration of certain fruit, such as apples (US 4,818, 549). Although the exact mechanism of the process is unknown, it is believed that ascorbic acid reduces the o-quinones of the oxidation reaction back into their corresponding colourless diphenol compounds. This process has had limited success, because during the process, the ascorbic acid is oxidised permanently. Consequently it is necessary to provide the ascorbic acid in excess, to prolong the oxidation-reduction cycle until the supply of ascorbic acid runs out. At this point, however, the diphenole become free to oxidise to oquinones, and subsequently the brown pigments will form.
More recently, the use of the amino acid cysteine in the prepared fruit industry has been recognised in the US, as a potential anti-browning agent. WO 97/23138 discloses an edible gel composition, to coat exposed fresh fruit, which
contains an anti-oxidant to retard browning, which may be ascorbic acid and/or Lcysteine. Cysteine is believed to operate by reacting with the o-quinone intermediates produced during the oxidation of diphenols, producing colourless compounds, which then play no further part in the browning process.
In addition to discolouration, the cell wall structure of the fruit, which provides it with its characteristic texture, begins to break down, once the fruit has been processed. This occurs due to the degradation of pectin-based structures in the cell walls and middle lamella. Pectins are major constituents of the cell walls and middle lamellae of plants. They consist of methoxylated polygalacturonic acid residues, forming long branched chains. The enzyme pectinmethylesterase is naturally present in fruit and vegetables. When the cells are cut or broken open, pectinmethylesterase is released and catalyses the removal of methyl ester groups from the pectin chains. The products of this reaction, long-chain acids, are subsequently able to form cross-links with each other via Ca ions, forming a gel-like structure, which maintains the texture of the fruit or vegetable. Other enzymes, however, also naturally present in the cell, such as polygalacturonase, catalyse the opposite process, and rapidly depolymerise the cross-linked pectins. The net result is a gradual loss of the textura quality of the fruit as the cross-linked pectin is broken down.
It is known in the prepared fruit and dairy industries that the enzyme pectinmethylesterase (PME) improves the consistency of certain prepared fruit or vegetable products. WO 99/11148 describes a process in which the fruit is heat treated to denature the plant's own enzymes, but the subsequent addition of pectinmethylesterase when added with extra pectin improves and retains the texture of the fruit. It is also known to add a calcium ion (Ca++) donor, such as calcium chloride, calcium phosphate or calcium lactate, in conjunction with the pectinmethylesterase in order to increase the cross-linking between the pectin molecules (WO 94/12055). This technique has been used in the dairy industry to maintain the organoleptic properties of the fruit segments in yoghurts, ice creams and desserts, and also in the confectionery industry to maintain the consistency
of jams, jellies and cake fillings. It may also be used on whole fruit or vegetables, prior to freezing or cooking, to maintain the firmness of the fruit or vegetables.
Whilst these techniques to prevent the spoiling processes of fruit are commonly known, they do not necessarily work on all fruit varieties. Due to the diverse nature of fruit types, a treatment effective for one variety may have no discernible beneficial effect on another variety. For some fruit, suitably effective techniques have yet to be developed. Consequently there is a need to develop new and improved processes and compositions for various fruit types to enable them to be stored in a prepared form, without the associated rapid spoiling. For instance, bananas prepared in such a manner could then be sold for use in fruit salads, trifles, gateaux, cheesecakes, and as sandwich fillings. There is currently, however, no effective process available to prevent the spoiling process of prepared bananas and avocados, which leads to a short shelf life, and rapid decrease in the quality of the product. None of the anti-spoiling techniques currently in use have a significant effect on prepared bananas or avocados. The reason for this is not clearly understood, but may be due, in part, to the fact that they have a higher pH than most other fruits, and it is known that a low pH will inhibit oxidative browning. It is also possible that the type of polyphenol oxidase in bananas and avocados is more effective at catalysing the reaction than in other fruit, or that the substrate for the reaction is more readily available to react. There have been attempts by others in the past to combine the protection against discolouration with the protection against the reduction of organoleptic quality, which have had limited effectiveness on certain fruit varieties, but this has had no success with bananas and avocados. It would be highly desirable to develop an effective composition and related process to delay both the browning process and maintain the organoleptic properties of bananas and avocados.
The term"prepared fruit"is used herein in its broadest sense, and includes any means by which fruit may be prepared, including peeling, cutting, slicing, chopping, dicing, segmenting, combinations thereof and so on.
The present invention relates to a method and composition used to delay the spoiling process of fruit. The method and composition of the invention
significantly increases the shelf life of fresh fruit after it has been processed, without the associated discolouration and loss of organoleptic qualities. This invention is especially suitable for use with bananas and avocados.
According to one aspect of the invention, there is provided a composition to maintain the organoleptic quality, and prevent discolouration of fresh fruit, comprising, in isolated form, a combination of a sulphur-containing amino acid or a physiologically acceptable salt or derivative thereof, with a physiologically acceptable Ca++ donor, and pectinmethylesterase.
According to another aspect of the invention there is provided a composition to maintain the organoleptic quality, and prevent the discolouration of fruit, comprising at least 0.5% wt of a sulphur-containing amino acid or a physiologically acceptable salt or derivative thereof, and at least 0. 1% wt pectinmethylesterase. Advantageously, the composition further includes a physiologically acceptable Ca donor.
According to another aspect of the invention there is provided a method of making a composition to maintain the organoleptic quality, and prevent the discolouration of fruit, comprising mixing a sulphur-containing amino acid or a physiologically acceptable salt or derivative thereof, an acceptable Ca donor, and pectinmethylesterase.
The composition and related process is particularly advantageous when used with bananas or avocados.
Suitable sulphur-containing amino acids include methionine and cysteine, physiologically acceptable salts and derivatives thereof. Preferably the sulphurcontaining amino acid will be cysteine. More preferably the sulphur-containing amino acid is L-cysteine or a physiologically acceptable salt thereof. In the preferred embodiment of the present invention, the sulphur-containing amino acid is L-cysteine monohydrochloride. In addition it is preferred that the sulphurcontaining amino acid is in a concentration of 0.5-10% wt, more preferably in a concentration of 1-2% wt, most preferably 1.5% wt.
Preferably the pectinmethylesterase is in a concentration of 0.1-10% wt, more preferably in a concentration of 0.5-2% wt, most preferably in a concentration of 1 % wt.
Suitable Ca donors include calcium lactate, calcium chloride or calcium phosphate. The preferred Ca donor is calcium lactate. The Ca donor is preferably supplied in a concentration of 0.2-10% wt, more preferably in a concentration of 1-1.5% wt, most preferably in a concentration of 1.2% wt.
In a preferred embodiment, the composition will also contain an antioxidant, preferably selected from ascorbic acid, its isomers or derivatives thereof.
The favoured anti-oxidant is ascorbic acid. Preferably the anti-oxidant will be in a concentration of 0.1-10% wt, most preferably in a concentration of 1% wt.
The term"% wt"used herein to identify the concentrations of components in the composition refers to the mass in grams of the component per 100g of water.
The composition can be conveniently provided in the form of a solution of the composition in water. Alternatively the composition may be provided in the form of a gel.
According to another aspect of the invention there is provided the use of a composition as described above to prevent the discolouration and deterioration in the organoleptic quality of prepared pieces of banana and avocado.
According to a further aspect of the present invention, we provide a process for the preparation of chilled prepared fruit products, comprising exposing the pieces of the banana and avocado to a composition as described above. The exposure can be carried out by a conventional means such as dipping, pouring, spraying, the application of a gel and so on.
In a preferred embodiment of the process, the bananas are maintained at a temperature of between 15-18OC during transport and storage. The fruit may then be separated into individual fruit and may be rinsed and sanitised. Preferably the sanitisation process will occur at a temperature of 1- 7OC using a solution of 15-30ppm free Chlorine, with a pH of 6.5-7. 5. Following sanitisation, the fruit may be peeled, by hand or otherwise, and sliced, by hand or otherwise.
The prepared fruit may then be exposed to the composition described above, preferably by the immersion of the fruit in the composition. The fruit is preferably exposed to the composition for approximately 1-3 minutes. In the preferred embodiment of the process, the prepared fruit is then stored at a temperature of 2-4OC, for a period of time, which is preferably 2-4 hours. The prepared fruit may then be packaged and sealed.
In one embodiment, the fruit may be packed in APET punnets and sealed with P+ 25FB120 film. The package may be checked for foreign bodies, for instance by using a metal detector, and may be weighed, and labelled. The fruit prepared in such a manner is preferably stored at between 2-5OC.
The term free chlorine used herein denotes the concentration of hypochlorous acid.
According to a further aspect, there is provided a chilled prepared banana or avocado product comprising banana or avocado pieces exposed to a composition as described above. The banana or avocado product may also comprise banana and avocado pieces in combination with other fruits exposed to a composition as described above.
The invention is further illustrated by way of the following examples (Table 1). All examples were analysed for appearance and organoleptic quality, four days after they had been processed, having been stored in standard conditions at room temperature, unless otherwise stated. The bananas in examples 1-7 were prepared as described in the process above. The bananas in example 8 were prepared by hand slicing in a factory trial, and stored as slices in a fruit salad. The terms"Novo Shape" (Novo Nordisk Ferment, Switzerland) and "DSM" (France), as used below, refer to the type or supplier of the enzyme PME.
For comparison, after four days, sliced banana that had not been treated with the dip composition was brown in colour, soggy in texture, and was accorded a"score"of 1 out of 10. Each of the examples of the current composition clearly shows an enhanced appearance and organoleptic quality in comparison to the untreated sample.
TABLE 1
EXAMPLE No. CUT DIP INGREDIENTS APPEARANCE and QUALITY COMMENTS TRIAL TYPE Out of 10 10=excellent, 1 =bad 1 Hand Cut PME (DSM) 3% 8 Good, white, Ascorbic Acid 1% firm Kitchen trial L-cysteine 1. 5% Calcium Lactate 1% 2 Hand Cut PME (DSM) 2% 8 Good, white, Ascorbic Acid 1 % firm Kitchen trial L-cysteine 1. 5% Calcium Lactate 1% 3 Hand Cut PME (DSM) 1% 8 Good, white, Ascorbic Acid 1 % firm Kitchen trial L-cysteine 1. 5% Calcium Lactate 1% 4 Hand Cut PME (DSM) 3% 6 Good, slightly dry Ascorbic Acid 0.5% Kitchen trial L-cysteine 1.5% Calcium Lactate 1.2% 5 Hand Cut PME (Novo Shape) 1% 9 Good, white, Ascorbic Acid 0.5% firm Kitchen trial L-cysteine 1.5% Calcium Lactate 1.2% 6 Hand Cut PME (Novo Shape) 2% 9 Good, white, Ascorbic Acid 0.5% firm Kitchen trial L-cysteine 1.5% Calcium Lactate 1.2% 7 Hand Cut PME (Novo Shape) 3% 8 Good, white, Ascorbic Acid 0.5% slightly firmer Kitchen trial L-cysteine 1.5% than 1% or 2% Calcium Lactate 1.2% PME 8 Hand Cut PME (DSM) 3% 10 Very good Factory trial Ascorbic Acid 1 % (Banana slices L-cysteine 1. 5% in fruit salad) Calcium Lactate 1% It will be appreciated that the invention described above may be modified.
For example, it may be possible to provide an effective composition which does not include the sulphur-containing amino acid component, or which does not
include the pectinmethylesterase/Ca component.

Claims (28)

  1. CLAIMS 1. A composition to maintain the organoleptic quality and prevent discolouration of fresh fruit comprising, in isolated form, a combination of a sulphur-containing amino acid or a physiologically acceptable salt or derivative thereof, with a physiologically acceptable Ca++ donor, and pectinmethylesterase.
  2. 2. A composition to maintain the organoleptic quality and prevent the discolouration of fresh fruit, comprising at least 0. 5% wt of a sulphur-containing amino acid or a physiologically acceptable salt or derivative thereof, a physiologically acceptable Ca++ donor, and at least 0.1 % wt pectinmethylesterase.
  3. 3. A composition according to claim 1 or 2, wherein the sulphur-containing amino acid is present in a concentration of 0. 5-10% wt.
  4. 4. A composition according to claim 1 or 2, wherein the sulphur-containing
    amino acid is present in a concentration of 1. 5% wt.
  5. 5. A composition according to any preceding claim, wherein the pectinmethylesterase is present in a concentration of 0. 1-10% wt.
  6. 6. A composition according to any preceding claim, wherein the pectinmethylesterase is present in a concentration of 1 % wt.
  7. 7. A composition according to any preceding claim, wherein the sulphurcontaining amino acid is cysteine or a physiologically acceptable salt thereof.
  8. 8. A composition according to any preceding claim, wherein the sulphurcontaining amino acid is L-cysteine or a physiologically acceptable salt thereof.
  9. 9. A composition according to any preceding claim, wherein the source of cysteine is L-cysteine monohydrochloride.
  10. 10. A composition according to any preceding claim, wherein the Ca donor is one or a combination of: calcium lactate, calcium chloride or calcium phosphate.
  11. 11. A composition according to any preceding claim wherein the Cash donor is calcium lactate.
  12. 12. A composition according to any preceding claim wherein the Ca++ donor is present in a concentration of 0. 2-10% wt.
  13. 13. A composition according to any preceding claim wherein the Ca++ donor is
    present in a concentration of 1. 2% wt.
  14. 14. A composition according to any preceding claim further comprising an anti-oxidant.
  15. 15. A composition according to claim 14 wherein the anti-oxidant is one or a combination of ascorbic acid, its isomers, or derivatives thereof.
  16. 16. A composition according to claim 14 or 15 wherein the anti-oxidant is ascorbic acid.
  17. 17. A composition according to claim 14,15 or 16 wherein the anti-oxidant is present in a concentration of 0. 1-10% wt.
  18. 18. A composition according to claim 14,15, 16 or 17 wherein the anti-oxidant
    is present in a concentration of 1 % wt.
  19. 19. A composition according to any preceding claim in the form of a solution in water.
  20. 20. A composition according to any one of claims 1 to 18 in the form of a gel.
  21. 21. A method of making a composition for maintaining the organoleptic quality, and preventing the discolouration of, fresh fruit, comprising mixing a sulphur-containing amino acid or a physiologically acceptable salt or derivative thereof, an acceptable Ca++ donor, and pectinmethylesterase.
  22. 22. The use of a composition according to any one of claims 1 to 20 to prevent the discolouration and deterioration in the organoleptic quality of prepared pieces of banana and avocado.
  23. 23. A process for the preparation of chilled prepared fruit products, comprising exposing the pieces of fruit to a composition according to any one of claims 1 to 20.
  24. 24. A process according to claim 23, wherein the exposure step is carried out by dipping, pouring, spraying, the application of a gel, or other conventional means.
  25. 25. A process according to claim 23 or 24, wherein the exposure step lasts for approximately 1 to 3 minutes.
  26. 26. A process according to claim 23,24 or 25, further comprising the steps of sanitisation, peeling, slicing, storage and packaging.
  27. 27. A process according to claim 23,24, 25 or 26, wherein the fruit is bananas or avocados.
  28. 28. A chilled prepared banana or avocado product comprising banana or avocado pieces in combination with a composition according to any one of claims 1 to 20.
GB0110902A 2001-04-03 2001-05-03 Composition for preserving fruit Withdrawn GB2373989A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB0108336A GB0108336D0 (en) 2001-04-03 2001-04-03 Composition for use with prepared fruit

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GB0110902D0 GB0110902D0 (en) 2001-06-27
GB2373989A true GB2373989A (en) 2002-10-09

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003103408A1 (en) * 2002-06-07 2003-12-18 Environmentally Safe Solutions Limited Compositions and methods for treating fresh fruit and/or vegetables
CN101390534B (en) * 2008-11-12 2011-12-28 北京工商大学 Raspberry fresh-keeping method and agent

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115736005B (en) * 2022-10-21 2024-06-25 长江师范学院 Method for delaying storage softening of crisp Li Cai

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1998052423A2 (en) * 1997-05-23 1998-11-26 Dsm N.V. A method for fruit processing
EP0906727A2 (en) * 1997-07-14 1999-04-07 Epl Technologies, Inc. Compositions and processes for maintaining the integrity of freshly-cut apples

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1998052423A2 (en) * 1997-05-23 1998-11-26 Dsm N.V. A method for fruit processing
EP0906727A2 (en) * 1997-07-14 1999-04-07 Epl Technologies, Inc. Compositions and processes for maintaining the integrity of freshly-cut apples

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003103408A1 (en) * 2002-06-07 2003-12-18 Environmentally Safe Solutions Limited Compositions and methods for treating fresh fruit and/or vegetables
GB2404563A (en) * 2002-06-07 2005-02-09 Environmentally Safe Solutions Compositions and methods for treating fresh fruit and/or vegetables
GB2404563B (en) * 2002-06-07 2006-05-31 Environmentally Safe Solutions Compositions and methods for treating fresh fruit and/or vegetables
CN101390534B (en) * 2008-11-12 2011-12-28 北京工商大学 Raspberry fresh-keeping method and agent

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GB0108336D0 (en) 2001-05-23
GB0110902D0 (en) 2001-06-27

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