GB2491150A - Fungal insert for prolonging the shelf life of packaged food - Google Patents

Fungal insert for prolonging the shelf life of packaged food Download PDF

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Publication number
GB2491150A
GB2491150A GB201108754A GB201108754A GB2491150A GB 2491150 A GB2491150 A GB 2491150A GB 201108754 A GB201108754 A GB 201108754A GB 201108754 A GB201108754 A GB 201108754A GB 2491150 A GB2491150 A GB 2491150A
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GB
United Kingdom
Prior art keywords
packaging
fungal mycelium
capsule
film
edible fungal
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
GB201108754A
Other versions
GB201108754D0 (en
Inventor
Oliver Poyntz
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Individual
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Individual
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Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to GB201108754A priority Critical patent/GB2491150A/en
Publication of GB201108754D0 publication Critical patent/GB201108754D0/en
Priority to PCT/GB2012/000462 priority patent/WO2012160334A1/en
Publication of GB2491150A publication Critical patent/GB2491150A/en
Withdrawn legal-status Critical Current

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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
    • A23B7/148—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 in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • 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
    • A23B7/155—Microorganisms; Enzymes; Antibiotics
    • 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
    • A23L3/3409—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 gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—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 gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A23L3/3427—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 gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O in which an absorbent is placed or used
    • A23L3/3436—Oxygen absorbent
    • 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
    • A23L3/3571—Microorganisms; Enzymes
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/18—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient
    • B65D81/20—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas
    • B65D81/2069—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas in a special atmosphere
    • B65D81/2084—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas in a special atmosphere in a flexible container
    • B65D81/2092—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas in a special atmosphere in a flexible container with one or several rigid inserts
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
    • B65D81/26—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators
    • B65D81/266—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators for absorbing gases, e.g. oxygen absorbers or desiccants
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
    • B65D81/26—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators
    • B65D81/266—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators for absorbing gases, e.g. oxygen absorbers or desiccants
    • B65D81/268—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators for absorbing gases, e.g. oxygen absorbers or desiccants the absorber being enclosed in a small pack, e.g. bag, included in the package

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Mechanical Engineering (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Packages (AREA)

Abstract

Live edible fungal mycelium supported on growing medium is placed inside the packaging of a non-fungal food. The mycelium respires to reduce the concentration of oxygen and increase the level of carbon dioxide in the atmosphere within the package. This in turn inhibits the rate of respiration of fruit, vegetables and undesirable microorganisms, keeping the product fresher for longer. Preferably the fungal mycelium is Flammulina Populicola or any other edible filamentous fungi that is able to cope with refrigeration temperatures of 2ºC. A capsule for prolonging the shelf-life of non-fungal food enclosed in packaging comprises live edible fungal mycelium supported in a growing medium and enclosed in a film that it permeable to oxygen and carbon dioxide. The film may be perforated with holes less than 0.3mm in diameter. The capsule is placed in gaseous communication with non-fungal food enclosed in packaging.

Description

insert for Prolonging the Shelf LifQofJ'çkg4 Foodd especially Fruil and Vegetabie&
Technical Field
The present invention provides a method for delaying food spoilage by placing an insert into packaging that can absorb oxygen and generate carbon dioxide.
Background Art
Modern agricultural production has become very efficient at delivering fresh food to the consumer. Yet the second a piece of fruit is picked, a vegetable is dug there is battle between man and nature to prevent these products from decaying or spoiling. There are two reasons why food decays, the action of enzymes, from within cells, as part of normal life processes and the growth of microorganisms.
Despite having been detached from the plant, fruits and vegetables remain as living organs after harvest. Like all living tissues, harvested produce continues to respire throughout its postharvest life. During the process of respiration, carbohydrates are broken down to their constituent parts to produce energy to run cellular processes, thus keeping the cells and organism alive. Throughout this process, oxygen is consumed and water, carbon dioxide, and energy are released. Because this process occurs from harvest to table, the carbohydrates stored in the harvested plant portion are continually turned" as energy to keep the vegetable alive; as respiration continues, compounds that affect plant flavor, sweetness, weight, water content, and nutritional value are lost, but only for as long as the fruit can draw on its own food reserves and moisture. It is this limited ability to continue vital metabolic functions that defines fruit and vegetables as perishable.
Some fruits have another enemy in the battle against decay in the form of ethylene gas. Ethylene is a colorless gas that is naturally produced by plants and functions as a plant growth regulator. It triggers specific events during a plant's natural course of growth and development, such as ripening. Through this action, it induces changes in certain plant organs, such as textural changes, color changes, and tissue degradation. Some of these changes may be desirable qualities associated with ripening; in other cases, it can bring damage or premature decay.
The growth of two groups of microorganism, bacteria and fungi (including yeast) are also responsible for food spoiling. They usually come into contact with food through surface contamination. As they grow, microorganisms release their own enzymes into the liquid surrounding them, and absorb the products of external digestion. This is the main basis of microbial food spoilage, which lowers its nutritional value. Bacteria and moulds may also produce waste products that act as poisons or toxins, thus causing the renowned ill effects. As with, fruit and vegetables microorganisms respire to produce energy. It is know that reducing the concentration of oxygen within packaging inhibits the growth of microorganisms and slows down the ripening process. Some fruit and vegetable packing companies already use modified atmosphere packaging that involves altering the concentration of gases within the packaging. The drawbacks of this method are that the machinery used to alter and seal modified atmosphere packaging expensive when compared to traditional automated packaging machines and once the packaging is opened the modified atmosphere is lost
Disclosure of the Invention
To overcome these problems the present invention proposes a living mycelium tablet insert, which can be placed inside existing food packaging, that can be used on traditional automated packing machines, that reduces the concentration of oxygen in the atmosphere, through respiration, increasing levels of carbon dioxide and thus inhibiting the rate of respiration of fruit, vegetables and undesirable microorganisms that cause food spoilage thus keeping produce fresher for longer. Reducing oxygen concentration below 8% and/or elevating CO2 concentration above 10% also retards ripening in fruit, as it delays the effects of ethylene gas.
The mycelium insert may be manufactured by loosely pressing a suitable? sterile, substrate into a tablet form. The simple growth requirements of fungi, water, oxygen, nutrients and warmth allow for a wide verity of different substrates to be utilised as a growth medium. These include dry waste streams from manufacturing industries, food processing industries or agriculture are used as the primary source for the growth substrate, for example dried distillers grain, cocoa bean husks, a by-product from chocolate manufacture, used coffee grains, sawdust, straw, hay, hemp, wood chippings, ground waste cellulose paper and paper sludge, which is a byproduct of the paper making industry have all been found suitable substrates. Some of these substrates can be combined with waste liquid streams from industry or agriculture to produce a substrate that is more nutrient rich, for example corn step liquor, yeast extract and cocoa bean husk tea can be combined with waste sawdust, straw, hay, hemp? wood chippings, cellulose paper and paper sludge. Alternatively, the waste liquid streams can also be mixed with horticultural vermiculite or perlite to create suitable growing substrate. Other virgin materials can be used as a substrate for example crushed rye grain, wheat and barely and brown rice flour mixed with vermiculite or perlite. All of the above substrates have been shown to support the growth of the mycelium for at least 4 weeks if not longer at 2°C.
Before the substrate is pressed it may be sterilised, e.g. by being soaked in hydrogen peroxide at a concentration of 0.0 15% for four hours, The substrate is then drained of the spent sterilising solution. In one example, a volume of roughly 11cm3 is placed into the female part of a cylindrically shaped press. The male part of the press is pressed down into the female to create a lose cylindrical tablet that is then removed from the press.
Once pressed the tablet may then inoculated with Flammulina Populicola (Enokitake mushroom) or any other edible filamentous fungi that is able to cope with 2°C temperatures, which means it is still actively respiring when be moved along refrigerated food supply chains. The tablets are then incubated for up to 14 days at 15°C and at 100% relative humidity in a sterile environment that allows gaseous exchange. During this time the filamentous hyphae of the mycelium grow throughout the substrate consuming some of the nutrients as it grows while also binding them together. The tablets are then heat-sealed in perforated film. This film is ideally made from biodegradable cornstarch although petrochemical alternatives work just as well. The film is required as it reduces moisture loss from the tablet once it is placed inside the food packaging. It also stops the food being contaminated with particles from the tablet were to ever fall apart. If there were too much water lost from the tablet the rate of respiration of the mycelium would slow.
The tablets are then placed inside existing plastic trays or punets along with the fruit and/or vegetables before being heat-sealed in plastic film bags. The tablets can also be placed directly inside plastic bags along with fruit or vegetables if no punnet or plastic tray is required before they are sealed. A simple modification is made to the plastic film bags that are used to contain the fruit and vegetables.
Two small holes need to be cut between 0.5mm and 2mm that allow for gas exchange between the atmosphere inside the packaging and the atmosphere on the outside. This keeps the concentration of the oxygen above 2% avoiding anaerobic respiration. A sicker, that can easily be pealed off, which will have a logo explaining the technology, is stuck to the packaging. The sticker allows for the consumer to reseal the packaging once it has been opened allowing the mycelium to alter the atmosphere once again through continued respiration. The insert can also be removed and placed in a fruit bowl of fruit or vegetable draw of a refrigerator that will then alter the local atmosphere of the vessel in which it has been placed.
Examples
Tests have been carried out that prove that the myceliual inserts keep fruit and vegetables looking and feeling fresher for at least two days longer than standard packaging. Mycelium tablets were made using dried distillers grain! The grain was sterilised by soaking it in hydrogen peroxide at a concentration of 0.0 15% for four hours. The grain was then drained. The tablets were then pressed into the shape and inoculated with Flammulina Popuilcola. The tablets are then incubated for up to 14 days at 15°C and at 100% relative humidity in a sterile environment that allows gaseous exchange. The tablets were then taken and heat-sealed inside perforated cornstarch film.
Two test samples were set up for each of the fruits or vegetables tested. A single test sample consisted of a single tablet that was placed in zip-lock bag, with two 1mm holes, each with a different fruit or vegetable. The fruits and vegetables tested included strawberries, apricots, plums, bananas, white grapes, raspberries, cox apples, sugar snap peas, fine beans, asparagus, tomatoes and broccoli. A control for each fruit was set up to in the same way but without the myceliual tablet. A second control was also used that consisted of the original packaging that the fruit or vegetable came in.
The test samples were then placed in the environments as instructed on the original fruit and vegetables packaging. The samples were observed over 12 days for overall appearance and the texture of the fruit or vegetable. The results showed that the myceliual inserts keep fruit and vegetables looking and feeling fresher for at least two days longer than standard packaging.

Claims (4)

  1. CLAIMS1) A method of prolonging the shelf-life of non-fungal food enclosed in packaging, which method comprises placing the interior of the packaging in gaseous communication with live edible fungal mycelium supported on a growing medium for the edible fungal mycelium.
  2. 2) A method as claimed in claim 1, wherein the edible fungal mycelium is supported by a liquid-absorbent base that includes absorbed liquid nutrient for the edible fungal mycelium.
  3. 3) A method as claimed in claim 1 or claim 2, wherein the edible fungal mycelium and the supporting liquid-absorbent base are enclosed in a gas permeable film, e.g. a perforated film, that allows the exchange of oxygen and carbon dioxide across the film.
  4. 4) A method as claimed in claim 3, wherein the gas permeable film is perforated and has openings less than 0.5 mm in diameter.6) A method as claimed in any preceding claim, wherein the live edible fungal mycelium and the growing medium is placed inside the food packaging.7) A method as claimed in any preceding claim, wherein the live edible fungal mycelium is Flamrnulina Populicola.13) A method as claimed in any preceding claim, wherein the food is fruitand/or vegetables.9) A method as claimed in any preceding claim, wherein the packaging includes at least one opening, e.g. having a diameter of less than 2 mm e.g. 0.5 to 2mm, allowing gas exchange between the interior of the packaging and the atmosphere outside the packaging.10) A capsule for prolonging the shelf-life of non-fungal food enclosed in packaging, which capsule comprises live edible fungal mycelium supported on a growing medium for the edible fungal mycelium and enclosed in a film that is permeable to oxygen and carbon dioxide.11) A capsule as claimed in claim 10, wherein the edible fungal mycelium is supported by a liquid-absorbent base that includes absorbed liquid nutrient for the edible fungal mycelium.12) A capsule as claimed in claim 10 or claim 11, wherein the edible fungal mycelium and the supporting liquid-absorbent base are enclosed in a gas permeable film, e.g. a perforated film, that allows the exchange of oxygen and carbon dioxide across the film.13) A capsule as claimed in claim 12, wherein the gas permeable film is perforated and has openings less than 0.5 mm in diameter.14) A capsule as claimed in claim 12, wherein the gas permeable film is non-perforated.15) A capsule as claimed in any of claims 10 to 14, wherein the live edible fungal mycelium and the growing medium is placed inside the food packaging.16) A capsule as claimed in any of claims 10 to 15, wherein the live edible fungal mycelium is Fiammulina Populicola.17) Non-fungal food enclosed in packaging, which is in gaseous communication with a capsule as claimed in any of claims 10 to 16.18) Packaged food as claimed in claim 17, wherein the packaging includes at least one opening, e.g. having a diameter of less than 2 mm e.g. 0.5 to 2mm, at towing gas exchange between the interior of the packaging and the atmosphere outside the packaging.19) Packaged food as claimed in claim 17 or claim 18, which is fruit and/orvegetables.20) A method of making a capsule as claimed in any of claims 10 to 16. which comprises inocutating a sterile medium with a live edible fungal mycelium or spores thereof and a nutrient therefor, if a nutrient is not already present in the medium, allowing the live edible fungal mycetium to grow and enclosing the live edible fungal mycelium supported on the medium in a film that is permeable to oxygen and carbon dioxide.
GB201108754A 2011-05-24 2011-05-24 Fungal insert for prolonging the shelf life of packaged food Withdrawn GB2491150A (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
GB201108754A GB2491150A (en) 2011-05-24 2011-05-24 Fungal insert for prolonging the shelf life of packaged food
PCT/GB2012/000462 WO2012160334A1 (en) 2011-05-24 2012-05-24 Insert for prolonging the shelf life of packaged food and especially fruit and vegetables

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB201108754A GB2491150A (en) 2011-05-24 2011-05-24 Fungal insert for prolonging the shelf life of packaged food

Publications (2)

Publication Number Publication Date
GB201108754D0 GB201108754D0 (en) 2011-07-06
GB2491150A true GB2491150A (en) 2012-11-28

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Family Applications (1)

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GB201108754A Withdrawn GB2491150A (en) 2011-05-24 2011-05-24 Fungal insert for prolonging the shelf life of packaged food

Country Status (2)

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GB (1) GB2491150A (en)
WO (1) WO2012160334A1 (en)

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3865695A (en) * 1971-06-25 1975-02-11 Agricole De Mycelium Du Centre Culture of mycelium
JPH07255272A (en) * 1994-03-22 1995-10-09 Kinkou Shiitake Kyodo Kumiai Spawn contained in formed package

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1520511A (en) * 1975-04-18 1978-08-09 Heinz Co H J Production of mushroom spawn
JPS63137643A (en) * 1986-11-27 1988-06-09 Toshiyuki Ota Preservation of food
US5298264A (en) * 1987-08-25 1994-03-29 Gist-Brocades, N.V. Oxygen removal with immobilized dried Saccharomyces cerevisiae
US4954354A (en) * 1988-06-10 1990-09-04 Phillips Petroleum Company Process utilizing alcohol oxidase
JPH02295415A (en) * 1989-05-01 1990-12-06 Yoshio Miyaji Culture medium for container culture of mushroom and container culture of mushroom using same medium
GB2284428B (en) * 1993-09-28 1997-10-22 House Foods Corp Method for mixing inocula of Fistulina hepatica with a sterilized solid culture medium
CA2438232A1 (en) * 2001-02-20 2002-08-29 Paul Stamets Delivery systems for mycotechnologies, mycofiltration and mycoremediation
CN1545386A (en) * 2001-03-02 2004-11-10 宝洁公司 Devices and methods for prolonging the storage life of produce
MY134504A (en) * 2001-09-27 2007-12-31 Malaysian Palm Oil Board Method of controlling rhinoceros beetle, oryctes rhinoceros (l) using metarhizium anisopliae formulated in nutrient-supplemented pellets consisting mycelia
JP4152214B2 (en) * 2003-02-12 2008-09-17 住友ベークライト株式会社 Freshness-keeping packaging bag for fruits and vegetables and package using the same
AU2006314900A1 (en) * 2005-11-21 2007-05-24 Arla Foods Amba Microbial oxygen absorber

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3865695A (en) * 1971-06-25 1975-02-11 Agricole De Mycelium Du Centre Culture of mycelium
JPH07255272A (en) * 1994-03-22 1995-10-09 Kinkou Shiitake Kyodo Kumiai Spawn contained in formed package

Also Published As

Publication number Publication date
WO2012160334A1 (en) 2012-11-29
GB201108754D0 (en) 2011-07-06

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