TR2022004107A1 - COATING WITH EDIBLE FILM TO EXTEND AND PROTECT THE SHELF LIFE OF OUR FRUITS AND VEGETABLES - Google Patents
COATING WITH EDIBLE FILM TO EXTEND AND PROTECT THE SHELF LIFE OF OUR FRUITS AND VEGETABLESInfo
- Publication number
- TR2022004107A1 TR2022004107A1 TR2022/004107 TR2022004107A1 TR 2022004107 A1 TR2022004107 A1 TR 2022004107A1 TR 2022/004107 TR2022/004107 TR 2022/004107 TR 2022004107 A1 TR2022004107 A1 TR 2022004107A1
- Authority
- TR
- Turkey
- Prior art keywords
- vegetables
- gelatin
- water
- fruits
- shelf life
- Prior art date
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- 238000000576 coating method Methods 0.000 title claims abstract description 42
- 239000011248 coating agent Substances 0.000 title claims abstract description 31
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 108010010803 Gelatin Proteins 0.000 claims abstract description 18
- 229920000159 gelatin Polymers 0.000 claims abstract description 18
- 239000008273 gelatin Substances 0.000 claims abstract description 18
- 235000019322 gelatine Nutrition 0.000 claims abstract description 18
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 18
- 239000000796 flavoring agent Substances 0.000 claims abstract description 9
- 235000019634 flavors Nutrition 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 235000013305 food Nutrition 0.000 description 10
- 235000013399 edible fruits Nutrition 0.000 description 8
- 238000000034 method Methods 0.000 description 8
- 239000000463 material Substances 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 230000000845 anti-microbial effect Effects 0.000 description 5
- 150000001875 compounds Chemical class 0.000 description 4
- 241000167854 Bourreria succulenta Species 0.000 description 3
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 3
- 240000003768 Solanum lycopersicum Species 0.000 description 3
- 235000019693 cherries Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000004888 barrier function Effects 0.000 description 2
- 229920001222 biopolymer Polymers 0.000 description 2
- 238000007598 dipping method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- KOWWOODYPWDWOJ-LVBPXUMQSA-N elatine Chemical compound C([C@]12CN(C3[C@@]45OCO[C@]44[C@H]6[C@@H](OC)[C@@H]([C@H](C4)OC)C[C@H]6[C@@]3([C@@H]1[C@@H]5OC)[C@@H](OC)CC2)CC)OC(=O)C1=CC=CC=C1N1C(=O)CC(C)C1=O KOWWOODYPWDWOJ-LVBPXUMQSA-N 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000004014 plasticizer Substances 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 230000001932 seasonal effect Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- 239000001993 wax Substances 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 1
- 239000005977 Ethylene Substances 0.000 description 1
- 235000003228 Lactuca sativa Nutrition 0.000 description 1
- 244000141359 Malus pumila Species 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 229920001218 Pullulan Polymers 0.000 description 1
- 239000004373 Pullulan Substances 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 239000004599 antimicrobial Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 229920000704 biodegradable plastic Polymers 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 229940029991 coriander extract Drugs 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 239000012943 hotmelt Substances 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000012188 paraffin wax Substances 0.000 description 1
- 235000019809 paraffin wax Nutrition 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 235000019271 petrolatum Nutrition 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 235000019423 pullulan Nutrition 0.000 description 1
- 235000020989 red meat Nutrition 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
Abstract
Mevcut buluş, meyve ve sebzelerin bütün ve kesilmiş olarak raf ömrünü uzatmak ve lezzetlendirmek için jelatin, su ve portakal kabuğu özütünden oluşan yenilebilir kaplama filmi ile ilgili olup, özelliği; Jelatin (1), Saf su (2), Portakal kabuğu özütü (3), Yenilebilir kaplama filminin karışımında jelatin oranı %15-30 su oranı %50-80 portakal özütü oranı %5-15 (4) içermesi ile karakterize edilir.The present invention is about an edible coating film consisting of gelatin, water and orange peel extract to extend the shelf life of whole and cut fruits and vegetables and to flavor them. It is characterized by containing gelatin (1), pure water (2), orange peel extract (3), gelatin ratio of 15-30% in the mixture of the edible coating film, water ratio of 50-80%, orange extract ratio of 5-15% (4).
Description
TARIFNAME MEYVE VE SEBZELERIMIZIN RAF ÖMRÜNÜ UZATMA VE KORUMAK IÇIN YENILEBILIR FILMLERLE KAPLAMA Teknolojik Alan: Mevcut bulus, meyve ve sebzelerin raf ömrünü uzatmak ve lezzetlendim'iek için jelatin, su ve portakal kabugu özütünden olusan yenilebilir kaplama filmi ile ilgilidir. Teknigin Bilinen Durumu: Meyvelerin balmumu ile kaplanmasi, 12. yüzyilin baslarinda popüler olan eski yöntemlerden biridir. Bu yöntemin; Çin'de, limon ve portakallarda su kaybini geciktirmek için uygulandigi bilinmektedir (Raghav vd., 2016; Hassan vd., 2018). Ayrica, mumla kaplanmis meyvelerin mumla kaplanmayan meyvelere kiyasla daha uzun süre depolanabilecegi bildirilmistir. 1930 yilinda sicak eriyik parafiii mumlari, elma ve armut gibi taze meyvelerde yenilebilir kaplama olarak kullanilmaya baslanmistir. Taze meyve ve sebzelerin saglik açisindan, ayrica obezite ile mücadelede öneminin her geçen gün daha fazla anlasilmasi, bu ürünlere olan talebi de arttirmaktadir. Fakat ürünlerin çabuk bozulabilir yapisi uzun süre muhafaza edilmesini zorlastirmaktadir. Hasat sonrasi bahçe ürünlerinin tazeligini, kalitesini koruyan, mikrobiyal bozulmalardan kaynaklanan kayiplari azaltan saglik açisindan risk tasimayan dogal alternatif yöntemlerin uygulamasinin önemi gittikçe artmaktadir. Yenilebilir film ve kaplamalar bu uygulamalardan en dikkat çekici olanidir. Bitkisel uçucu maddelerin esansiyel yaglarin meyve ve sebzelerin güvenligini ve raf ömrünü arttirmak amaciyla yenilebilir kaplama teknolojisinde kullanilmaktadir. Esansiyel yaglarin antimikrobiyal etkisi, içerdigi pek çok yag ve aroma bilesiginin, kütleri azaltma ya da durdurmasindan ileri gelmektedir. Yenilebilir film ve kaplamalarin en önemli avantaji, gidalarin besleyici özelligini ve tadini arttirarak güvenli olarak tüketilmesini saglamaktir. Bu antimikrobiyal kaplamalarla raf ömrünün uzamasina olumlu katkilar saglanabilir. Tüm bu sonuçlar dikkate alindiginda, ürünlerin korunmasina yönelik ticari uygulamalarin oldugu kadar bilimsel çalismalarin da ülkemizde yayginlasmasi gerekmektedir. Yenilebilir dogal uygulamalarin gelecekte de önemini koruyarak devam etmesi beklenmektedir (Öz ve Süfer 2012). Meyve ve sebzelerin raf ömrünü uzatabilmek amaci ile çesitli yöntemler uygulanabilmektedir. Yenilebilir tilm ve kaplamalar, genel olarak gidalarin kalite özelliklerini iyilestirerek ve raf ömürlerini uzatan özellik göstermektedir. Yenilebilir film ve kaplamalar; nem, gaz ve yag azalmasina karsi bariyer olusturmakta, uçucu bilesiklerin tutulmasini saglayabilmekte, antioksidanlar ve antimikrobiyal maddelerin tasinmasina yardimci olabilmektedir (Tural ve ark., 2016). Mevcut ürünün koruyucu özellik gösterdigi ortaya konulmustur. Yenilebilir filmler, polisakkarit, protein ve lipit türevli olabilmektedir. Yenilebilir filmler gidalarin beslenme özelliklerini desteklemekle birlikte, proteinlerden yapilan Iilmler bu konuda daha etkili olabilmektedir (Oguzhan Yildiz ve Yanginlar, 2016). Hazir salata ürünlerinin raf ömrü üzerine antimikrobiyal içeren yenilebilir pullulan tilminin etkilerinin arastirildigi bir çalismada, örneklerin fiziksel ve kimyasal parametreleri üzerinde olumsuz bir etki olusturrnadigini; özellikle marul örneklerinde kalitenin korunmasinda faydali oldugu bildirilmistir (Kandemir, 2006). Kalitenin korunmasinda da bu bulusun etkili olacagi sonucuna varilmistir. Portakal kabugu özsuyu da meyvelerin ve sebzelerin hem korunmasina hem de lezzetinin artirilmasina katki saglayacaktir. Yenilebilir film ve kaplamalarin antimikrobiyal/antioksidan maddeleri tasiyici özellik göstermeleri nedeniyle kirinizi et ve ürünlerinde kullanimlari da son yillarda ilgi görmektedir (Tural ve ark., 2016). Kirmizi et ve ürünlerinin korunmasinda jelatinle ve portakal kabugu özsuyu, ile hazirlanan kaplama ürünlerinin de etkili olacaktir. Daha az oksijenle, etilen üretimi yavaslar ve suyun fizyolojik kaybi en aza indirilir. Böylece, meyve ve sebzeler uzun süre saglam, taze ve besleyici kalir ve raf ömürleri neredeyse iki katina çikar. Meyve ve sebze üzerindeki dogal bariyer ve kaplamanin türü ve miktari, iç ortamin (oksijen ve karbondioksit) modifiye edilme derecesini ve agirlik kaybindaki azalma düzeyini etkilemektedir. paketlenmesinde kullanilacak ve gida ürünlerinin raf ömrünü uzatacak kisnis özütlü biyoplastik ambalaj ürünleri ile ilgili olup; özelligi, %11 oraninda nisasta bazli malzeme, %66 oraninda su, edildiginden bahsedilmektedir. Proteinler, polisakkaritler, lipitler ve reçineler gibi biyopolimerler, tek baslarina veya kombinasyon halinde kullanilabilen yaygin kaplama malzemelerdir. Biyopolimerlerin Iiziksel ve kimyasal özellikleri, ortaya çikan kaplamalarin islevselligini büyük ölçüde etkilemektedir (Galus ve Kadzinska, 2015). Kaplama malzemeleri; genellikle kaplanabilme özelligine, suda çözünürlüklerine, hidrofilik- hidrofobik ve duyusal özelliklerine göre seçilmektedir. Yenilebilir kaplamalar, film olusturma kabiliyetine sahip malzemelerden üretilmelidir. Film materyalleri, üretim sirasinda su, alkol, su-alkol karisimi gibi bir çözücü içinde dagitilmali ve çözülmelidir. Bu islemde plastiklestiriciler, antimikrobiyal maddeler, mineraller, vitaminler, renk maddeleri veya aromalar eklenebilmektedir. Seçilen polimerin dispersiyonu için pH degerinin ayarlanmasi ve/veya çözeltilerin isitilmasi gibi islemler uygulanabilmektedir. Daha sonra film çözeltisi istenen sicaklikta ve bagil nemde dökülmekte ve kurutulmaktadir. Film çözeltileri; gidalara daldirma, püskürtme, dökme, köpükleme, damlatma ve ardindan kurutma gibi çesitli yöntemlerle uygulanabilmektedir (Arvanitoyannis ve Gorris, 1999; Raghav vd., 2016). Jelatinin genis uygulama alanlarina sahip olmasi, emülsifiye ve stabilize etme yetenegi, reolojik özellikleri modifiye etme özelligi, su baglayici ve film Olusturucu özellikleri plastiklestirici (gliserin veya sorbitol) ve %40-70 sudan olusmaktadir ve ardindan kurutularak Mevsiminde üretilen gidalari daha uzun süre saklamak amaci ile yapilan bu çalismada yenilebilir kaplama ürünleri ile kapladigimiz domates ve kirazlar, kaplanmayanlara göre daha uzun süre tazeligini korumustur. Kaplama ürünleri sabit 20 derecelik oda sicakliginda bekletilmistir. Kaplama ürünleri meyve ve sebzelerin tazeligini korumada etkili oldugu mevcut bulus ile yapilan çalismalarda ortaya konulmustur. Mevcut bulusun yenilikçi yönü daha önce farkli bitki ve kaplama malzemeleri ile yapilanlara rastlanmis ancak jelatin ve portakal kabugundan elde edilen özütün birlikte kullanilarak elde edilen bir ürüne rastlanmamistir. Referanslar 1. Jelatin 2. Saf su 3. Portakal kabugu özütü 4. Yenilebilir kaplama filminin karisiminda jelatin orani %15-30, su orani %50-80, portakal kabugu özütü %5-15 Bulusun Açiklanmasi: Mevcut bulus, benmari usulü eritilen j elatin (l) saf su (2) karisimina portakal kabugu özütü (3) benmari usulü isi verilerek erimesi saglanir. Polimerlesme meydana geldigi zaman %5-15 portakal kabugu özütü (3) eklenir. Meyveler sirkeli su ile yikanir. Domates, kiraz, üzüm gibi meyveler ve kesilmis meyveleri kaplamak için hazirlanan yenilebilir kaplama filmine (4) 3-10 saniyelik sürede daldirilarak çikarilir. Mevcut bulus olan yenilebilir kaplama filmi (4) püskürtme yöntemi uygulanarak da meyveler ile kaplanabilir. Mevsiminde üretilen gidalari daha uzun süre saklamak amaci ile yapilan bu çalismada yenilebilir kaplama filmi (4) ile kapladigimiz domates ve kirazlar, kaplanmayanlara göre 20 santigrat derecelik sicaklikta daha uzun süre tazeligini korumaktadir. Bulusun Sanayiye Uygulama Biçimi Günümüzde birçok yenilebilir kaplama filmi bilesiklerinin taze kesilmis meyve ve sebzelerde kullanildigi bilinmektedir. Ancak; yenilebilir kaplama uygulanmis taze kesilmis meyve ve sebzeleri ticarilestirmek, yenilebilir kaplamalarin tüketime uygunlugunu gelistirmek, ucuz ve kolay ulasilabilir kaynaklardan elde edilmesi önemlidir. Islevselligin ve duyusal performansin gelistirilmesi amaciyla yeni kaplama bilesiklerinin ve uygulamalarinin önemli oldugu düsünülmektedir. Bu nedenle yenilebilir kaplama ürünü olan bu bulus, taze ve kesilmis olan meyveler gibi gidalarin korunmasinda gidalarin ömrünü uzattigi gibi ekonomiye de önemli katki saglayacaktir. Bulus sanayinin her dalinda özellikle gida sanayinde kolaylikla üretilebilir durumdadir. TR TR TR DESCRIPTION COATING WITH EDIBLE FILM TO EXTEND AND PROTECT THE SHELF LIFE OF OUR FRUITS AND VEGETABLES Technological Field: The present invention relates to the edible coating film consisting of gelatin, water and orange peel extract to extend the shelf life of fruits and vegetables and add flavor. Known Status of the Technique: Coating fruits with wax is one of the old methods that became popular in the early 12th century. This method; It is known that in China, it is applied to delay water loss in lemons and oranges (Raghav et al., 2016; Hassan et al., 2018). Additionally, it has been reported that wax-coated fruits can be stored for longer periods of time compared to unwaxed fruits. In the 1930s, hot melt paraffin waxes began to be used as edible coatings on fresh fruits such as apples and pears. The importance of fresh fruits and vegetables in terms of health and in the fight against obesity is increasingly understood day by day, increasing the demand for these products. However, the perishable nature of the products makes it difficult to preserve them for a long time. The importance of applying natural alternative methods that do not pose health risks, which preserve the freshness and quality of garden products after harvest and reduce losses due to microbial spoilage, is increasing. Edible films and coatings are the most remarkable of these applications. Plant volatile substances and essential oils are used in edible coating technology to increase the safety and shelf life of fruits and vegetables. The antimicrobial effect of essential oils comes from the fact that many oil and aroma compounds they contain reduce or stop the mass. The most important advantage of edible films and coatings is to ensure safe consumption of foods by increasing their nutritional properties and taste. These antimicrobial coatings can contribute positively to extending shelf life. Considering all these results, scientific studies as well as commercial practices for the protection of products need to become widespread in our country. It is expected that edible natural applications will continue to maintain their importance in the future (Öz and Süfer 2012). Various methods can be applied to extend the shelf life of fruits and vegetables. Edible film and coatings generally improve the quality characteristics of foods and extend their shelf life. Edible films and coatings; It creates a barrier against moisture, gas and oil reduction, can retain volatile compounds, and help transport antioxidants and antimicrobial substances (Tural et al., 2016). It has been demonstrated that the current product has protective properties. Edible films can be polysaccharide, protein and lipid derived. Although edible films support the nutritional properties of foods, films made from proteins can be more effective in this regard (Oguzhan Yildiz and Yanginlar, 2016). In a study investigating the effects of edible pullulan, which contains antimicrobials, on the shelf life of ready-made salad products, it was found that it did not have a negative effect on the physical and chemical parameters of the samples; It has been reported that it is especially useful in maintaining the quality of lettuce samples (Kandemir, 2006). It was concluded that this invention would be effective in preserving quality. Orange peel sap will also contribute to both preserving and increasing the flavor of fruits and vegetables. Since edible films and coatings have properties that carry antimicrobial/antioxidant substances, their use in meat and meat products has attracted attention in recent years (Tural et al., 2016). Coating products prepared with gelatin and orange peel sap will also be effective in preserving red meat and its products. With less oxygen, ethylene production slows down and physiological loss of water is minimized. Thus, fruits and vegetables remain healthy, fresh and nutritious for a long time, and their shelf life is almost doubled. The type and amount of natural barrier and coating on fruits and vegetables affects the degree to which the internal environment (oxygen and carbon dioxide) is modified and the level of reduction in weight loss. It is about bioplastic packaging products with coriander extract that will be used in packaging and will extend the shelf life of food products; It is stated that its feature is that it consists of 11% starch-based material and 66% water. Biopolymers such as proteins, polysaccharides, lipids, and resins are common coating materials that can be used alone or in combination. Physical and chemical properties of biopolymers greatly affect the functionality of the resulting coatings (Galus and Kadzinska, 2015). Coating materials; They are generally chosen according to their coating ability, water solubility, hydrophilic-hydrophobic and sensory properties. Edible coatings should be produced from materials capable of forming films. Film materials must be dispersed and dissolved in a solvent such as water, alcohol, or water-alcohol mixture during production. In this process, plasticizers, antimicrobial substances, minerals, vitamins, colorants or flavors can be added. Procedures such as adjusting the pH value and/or heating the solutions can be applied for the dispersion of the selected polymer. The film solution is then cast and dried at the desired temperature and relative humidity. Film solutions; It can be applied to foods by various methods such as dipping, spraying, pouring, foaming, dripping and then drying (Arvanitoyannis and Gorris, 1999; Raghav et al., 2016). Gelatin has a wide range of applications, its ability to emulsify and stabilize, its ability to modify rheological properties, its water-binding and film-forming properties. It consists of plasticizer (glycerin or sorbitol) and 40-70% water, and is then dried to preserve seasonal foods for a longer period of time. In this study, tomatoes and cherries that we coated with edible coating products maintained their freshness longer than those that were not coated. The coating products were kept at a constant room temperature of 20 degrees. It has been demonstrated in the studies carried out with the present invention that coating products are effective in preserving the freshness of fruits and vegetables. The innovative aspect of the current invention has been found before with different plants and coating materials, but a product obtained by using gelatin and the extract obtained from orange peel together has not been encountered. References 1. Gelatin 2. Pure water 3. Orange peel extract 4. In the mixture of the edible coating film, the gelatin ratio is 15-30%, the water ratio is 50-80%, the orange peel extract is 5-15%. Explanation of the invention: The present invention is based on the mixture of the edible coating film. The mixture of elatin (l) and pure water (2) is mixed with orange peel extract (3) by heating it in a double boiler to melt it. When polymerization occurs, 5-15% orange peel extract (3) is added. Fruits are washed with vinegar water. It is removed by dipping into the edible coating film (4) prepared for covering fruits such as tomatoes, cherries, grapes and cut fruits within 3-10 seconds. The edible coating film (4) of the present invention can also be covered with fruits by applying the spraying method. In this study, which was carried out to preserve seasonal foods for a longer period of time, the tomatoes and cherries we covered with edible coating film (4) maintain their freshness for a longer time at a temperature of 20 degrees Celsius compared to the uncoated ones. Application of the Invention to Industry Today, it is known that many edible coating film compounds are used in freshly cut fruits and vegetables. However; It is important to commercialize freshly cut fruits and vegetables with edible coatings, to improve the suitability of edible coatings for consumption, and to obtain them from cheap and easily accessible sources. New coating compounds and applications are thought to be important in order to improve functionality and sensory performance. For this reason, this invention, which is an edible coating product, will not only prolong the life of foods in the preservation of foods such as fresh and cut fruits, but will also make a significant contribution to the economy. The invention can be easily produced in every branch of industry, especially in the food industry. TR TR TR
Claims (1)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| TR2022004107A1 true TR2022004107A1 (en) | 2023-09-21 |
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| Priya et al. | Recent advances in edible coating of food products and its legislations: A review | |
| Khalid et al. | Edible coatings for enhancing safety and quality attributes of fresh produce: A comprehensive review | |
| Chettri et al. | Edible coatings and films for shelf-life extension of fruit and vegetables | |
| Menezes et al. | Report on edible films and coatings | |
| Saberi et al. | Postharvest application of biopolymer-based edible coatings to improve the quality of fresh horticultural produce | |
| Mehyar et al. | Effect of edible coatings on fruit maturity and fungal growth on B erhi dates | |
| Panchal et al. | Edible films and coatings for fruits and vegetables: Composition, functions, and regulatory aspects | |
| Tzia et al. | 16 Edible Coatings and Films to Preserve Quality of Fresh Fruits and Vegetables | |
| Choudhary et al. | Utilization of agro-industrial wastes as edible coating and films for food packaging materials | |
| Kundu et al. | A critical review on use of edible coating to enhance shelf life of mango | |
| Aloui et al. | Effects of biopolymer-based active coatings on postharvest quality of okra pods in Tunisia | |
| TR2022004107A1 (en) | COATING WITH EDIBLE FILM TO EXTEND AND PROTECT THE SHELF LIFE OF OUR FRUITS AND VEGETABLES | |
| Sharma et al. | Trends in the Manufacture of Coatings in the Postharvest Conservation of Fruits and Vegetables | |
| Hazarika et al. | Edible coatings in extending the shelf life of fruits: a review | |
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| Castro et al. | Preservation of the polyphenolic content and antioxidant properties of Rubus glaucus Benth | |
| Menezes et al. | Study on effect of polysaccharide based edible coating on the shelf life of sapota fruits stored in room temperature | |
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