WO2007085842A1 - Procede de traitement d’un vegetal et moyens de le mettre en œuvre - Google Patents

Procede de traitement d’un vegetal et moyens de le mettre en œuvre Download PDF

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Publication number
WO2007085842A1
WO2007085842A1 PCT/GB2007/000266 GB2007000266W WO2007085842A1 WO 2007085842 A1 WO2007085842 A1 WO 2007085842A1 GB 2007000266 W GB2007000266 W GB 2007000266W WO 2007085842 A1 WO2007085842 A1 WO 2007085842A1
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WIPO (PCT)
Prior art keywords
light
plant
microeinsteins
range
lies
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PCT/GB2007/000266
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English (en)
Inventor
Lionel Scott
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Lionel Scott
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Lionel Scott filed Critical Lionel Scott
Priority to EP07705035A priority Critical patent/EP1976371A1/fr
Priority to JP2008551875A priority patent/JP2009524423A/ja
Priority to AU2007209135A priority patent/AU2007209135B2/en
Publication of WO2007085842A1 publication Critical patent/WO2007085842A1/fr

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Classifications

    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
    • A01G7/00—Botany in general
    • A01G7/04—Electric or magnetic or acoustic treatment of plants for promoting growth
    • A01G7/045—Electric or magnetic or acoustic treatment of plants for promoting growth with electric lighting
    • 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
    • A23B7/015—Preserving by irradiation or electric treatment without heating effect
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • 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
    • A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
    • 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

Definitions

  • the present invention relates to a method for altering the level of phytochemicals in plant cells and/or plant tissue and means therefor.
  • the invention relates to a method for altering the level of phytochemicals such as plant primary or secondary metabolites in harvested plant cells and/or plant tissue by applying wavelengths of light of selected wavelength and intensity thereto that are selected from wavelengths of light from the white light or visible spectrum and means therefor.
  • UV-B and UV-C can help to increase the levels of for example 'essential oils' and secondary metabolites in whole plants.
  • UV-B and UV-C is problematic to handle for humans and is heavily implicated in cancerous disease processes. As such, UV-B and UV-C light is considered potentially harmful to healthy mammalian tissue and is considered hazardous to use.
  • Essential oils consist mainly of terpenoids and can include such compounds as 1 ,8-cineole, limonene, linalool and ⁇ -ocimene.
  • Other compounds which may be found in essential oils, that is, oils which are not terpenoids, can include phenyl-propanoid-derived compounds such as methyl chavicol, methyl cinnamate, eugenol, and methyl eugenol.
  • essential oils' is used in a qualitative sense to encompass compounds as indicated herein which contribute to the aromaticity of plants such as perfumed ornamentals and culinary herbs.
  • UV-B Ultraviolet light
  • phenylalaline ammonia-lyase Kuhn, D.N. et al (1984) Proc. Natl. Acad. ScL, USA, 81, 1102-1106
  • chalcone synthase Batschauer, A. et al (1996) The Plant Journal 9, 63-69 and Christie, J. M. and Jenkins, G.I. (1996) The Plant Cell 8, 1555-1567).
  • UV-B stimulation of phenolic compounds including surface flavonols and flavonoids (Cuadra, P.
  • FR 3542567 describes the application of blue and/or red light to certain fruits, typically un- harvested fruits, at night for periods of long duration measured in days. Furthermore, it appears that the effect of such light was also ascertained on leaf discs incubated in a 0.1 mole sucrose solution in an incubator. The object of that invention appears to be to alter anthocyanin concentration in the skins of the fruits to make them appear more attractive to the consumer. There does not appear to be a mention of the actual level of light intensity that strikes the fruit surface, and neither does there appear to be a reference to any relationship between the light source(s) used and how far they should be from the fruit surfaces.
  • the source light intensity referred to in FR 3542567 is alleged to lie within the range of 1 to 200 microW/cm 2 (from 100 microEinsteins up to 20,000 microEinsteins), depending on light wavelength used (e.g. blue light at 0.82 microW/cm 2 (82 Einsteins); red light 1.19 microW/cm 2 (119 microEinsteins) over a period of 114 hours (leaf discs); e.g. red light at 10 microW/cm 2 (1000 microEinsteins) and 20 microW/cm 2 (2000 microEinsteins) on apple trees treated for 30 nights at 15 minutes per night; e.g. blue light and red light at about 100 microW/cm 2 (10,000 microEinsteins) on apples for 4 hours between 22.00 hrs and 02.00hrs in the morning).
  • light wavelength used e.g. blue light at 0.82 microW/cm 2 (82 Einsteins); red light 1.19 microW/cm 2 (119 microEinsteins) over a period of 114 hours (
  • WO 2004/103060 describes the application of white light enriched with blue to harvested plant material that is capable of photosynthesis.
  • that international application does not include a technical teaching to blue light being applied at a particular light intensity to the target plant material surface.
  • a recognised problem that is associated with harvested vegetables or harvested vegetable parts is that the levels of plant phytochemicals, such as plant secondary metabolites, starts to decrease almost immediately, post-harvest.
  • plant phytochemicals such as plant secondary metabolites
  • Such phytochemicals include antioxidants such as vitamins, e.g.
  • vitamins C and/or E glucosinolat.es, such as sinigrin, sulphoraphane, 4- methylsulphinylbutyl glucosinolate, and/or 3 methyl - sulphinylpropyl glucosinolate, progoitrin and glucobrassicin, isothiocyanates, indoles (products of glucosinolate hydrolysis), glutathione, carotenoids such as beta-carotene, lycopene, and the xanthophyll carotenoids such as lutein and zeaxanthin, phenolics comprising the flavonoids such as the flavonols (e.g.
  • flavans/tannins such as the procyanidins comprising coumarin, proanthocyanidins, catechins, and anthocyanins
  • flavones e.g. luteolin from artichokes
  • phytoestrogens such as coumestans, lignans, resveratrol, isoflavones e.g.
  • phytosterols such as carnosol, rosmarinic acid, glycyrrhizin and saponins, and chlorophyll and chlorphyllin, sugars, and other food products such as anthocyanins, vanilla and other fruit and vegetable flavours and texture modifying agents and the like.
  • terpenoids such as carnosol, rosmarinic acid, glycyrrhizin and saponins
  • chlorophyll and chlorphyllin sugars, and other food products
  • anthocyanins such as vanilla and other fruit and vegetable flavours and texture modifying agents and the like.
  • phytochemicals can thus serve as pharmaceutical compounds per se in mammalian species, such as humans, or pharmaceutically active derivatives can be synthesised from other phytochemicals, such as intermediate compounds therefore, and able to be isolated from plants.
  • phytochemicals that may be substantially pharmaceutically inactive may find a use in providing intermediates for the synthesis of active agents for the treatment of diseases such as cancers, and/or in pain management of mammals suffering from diseases, such as humans.
  • Phytochemicals known to be useful in the design of and/or provision of pharmaceutically active compounds include vincristine and vinblastine from Catharanthus roseus, taxanes such as those described in US 5 665 576, for example, taxol (paclitaxel), baccatin III, 10-desacetylbaccatin III, 10-desacetyl taxol, xylosyl taxol, 7-epitaxol, 7- epibaccatin III, 10-desacetylcephalomannine, 7-epicephalomannine, taxotere, cephalomannine, xylosyl cephalomannine, taxagifine, 8-benxoyloxy taxagifine, 9-acetyloxy taxusin, 9-hydroxy taxusin, taiwanxam, taxane Ia, taxane Ib, taxane Ic, taxane Id, GMP paclitaxel, 9-dihydro 13-acetylbaccat
  • T. baccata T. x media (e.g. Taxus media hicksii, Taxus x media Rehder), T. wallichiana, T. Canadensis, T. cuspidata, T. floridiana, T. celebica, and T. x hunnewelliana, T. Canadensis, and tetrahydrocannabinol (THC) and cannabidiol (CBD) from cannabis plants such as Cannabis sativa, Cannabis indica, and Cannabis rud ⁇ raiis, and other pharmaceuticals such as genistein, diadzein, codeine, morphine, quinine, shikonin, ajmalacine, serpentine and the like.
  • THC cannabidiol
  • CBD cannabidiol
  • phytochemicals include primary and secondary metabolites as described herein and other phytochemicals for use as pharmaceuticals, for example, as alluded to herein.
  • desired plant phytochemicals such as plant secondary metabolites e.g. antioxidants
  • a method of altering the level of at least one phytochemical in a harvested plant cell comprising chlorophyll or in harvested plant tissue comprising chlorophyll, the said plant cell or said plant tissue being capable of photosynthesis or absorption of light energy by shining only blue light from the visible spectrum onto the surface of the plant cell or the plant tissue wherein the light intensity of the blue light striking the said surface of the plant cell or said surface of the plant tissue is sufficient to initiate a biochemical process within the said plant cell or said plant tissue thereby altering the level of at least one phytochemical therein.
  • Hard plant tissue may comprise harvested vegetable matter including cut plant parts such as broccoli florets, green beans, cabbage heads, harvested fruits such as apples, pears and other green or unripe fruits, such as unripe tomatoes, and may include any form of plastid capable of forming a plant phytochemical on application of at least blue light thereto. Examples of such plastids include etioplasts, chloroplasts, and chromoplasts
  • the level of blue light intensity that strikes the harvested plant cell or harvested plant tissue surface may be any that effects an alteration in the level of at least one phytochemical within the plant cell or plant tissue.
  • the intensity of blue light striking the harvested plant cell or plant tissue may be at least 5 microEinsteins +/- 3 microEinsteins.
  • the level of blue light intensity used in the method of the invention may lie in the range of from 5 microEinsteins +/- 3 microEinsteins up to 400 microEinsteins +/- 50 microEinsteins; from 5 microEinsteins +/- 3 microEinsteins up to 300 microEinsteins +/- 50 microEinsteins; from 5 microEinsteins +/- 3 microEinsteins up to 200 microEinsteins +/- 50 microEinsteins; from 50 microEinsteins +/- 10 microEinsteins up to 150 microEinsteins +/- 30 microEinsteins; about 100 microEinsteins +/- 20 microEinsteins; 200 microEinsteins +/- 50 microEinsteins; 250 microEinsteins +/- 50 microEinsteins and the like, depending on design.
  • a suitable temperature range in which the process of the invention may be employed is from -0.5° Centigrade to about 45° Centigrade and in one application of the process of the invention, it can be employed within a chilling temperature range typically found under domestic refrigeration conditions and commercial refrigeration conditions or other cooling conditions, such as from -0.5° Centigrade to 18° Centigrade, and preferably from about 1° Centigrade to about 16° Centigrade, and most preferably from about 1° Centigrade to about 2, 3, 4, 5, 6, 7, 8, 9, 10, 11 , 12, 13, 14, 15 or 16° Centigrade.
  • the skilled addressee will also appreciate that the method of the invention may be employed at a temperature in the range of from about + 8° Centigrade to about room temperature (+ 25° Centigrade).
  • the process of the invention is performed on harvested plant material wherein the ambient relative humidity lies between 60% and 100%, such as 65% RH, 70% RH, 75% RH or 80% RH,
  • the level of blue light intensity at the plant part surface may be augmented with white light from a second light source or where white light is not used, the second light source may provide red light, the combined level of light intensity striking the surface of the plant material from both of said light sources may be in the range of from 40 microEinsteins +/- 25 microEinsteins up to 3000 microEinsteins +/- 300 microEinsteins or more depending on design.
  • ranges of combined light red and blue light intensities examples include 240 microEinsteins +/- 100 microEinsteins up to 2000 microEinsteins+/- 200 microEinsteins; 300 microEinsteins +/- 100 microEinsteins up to 1500 microEinsteins +/- 150 microEinsteins; 500 microEinsteins +/- 200 microEinsteins; 40 microEinsteins +/- 10 microEinsteins upto IOOmicroEinsteins +/- 25 microEinsteins; 15 microEinsteins +/- 5 microEinsteins up to 300 microEinsteins +/- 50 microEinsteins; 15 microEinsteins +/- 5 microEinsteins up to 200 microEinsteins +/- 20 microEinsteins; 15 microEinsteins +/- 5 microEinsteins up to 150 microEinsteins +/- 15 microEinsteins; 40 microEinsteins +/- 10 microEinsteins and the like.
  • red, blue, or red and blue combinations of light of from 30 microEinsteins +/- 10 microEinsteins to about 100 microEinsteins +/- 25 microEinsteins will be sufficient for use in refrigeration or other under cover applications such as domestic household goods, and the like.
  • the wavelength of blue light used may be selected from the range of from 41 Onm to 490nm such that the selected wavelength of blue light is, or wavelengths of blue light are, capable of altering the level of phytochemicals found in an harvested plant cell or in harvested plant tissue.
  • the level of phytochemicals contained within harvested plant material is raised upon exposure to desired wavelengths of light over a suitable time interval and at a suitable light intensity according to the invention.
  • Examples of blue light wavelength ranges and values used in the method of the invention include from 420nm - 480nm; from 435nm - 465nm; and 450nm +/- 15 nm.
  • the wavelength(s) of blue light used in the present invention on plant material such as harvested vegetables or green leaf matter or green plant cells in culture, such as moss cells e.g. cells of physcomitrella patens, according to the method of the invention, constitute wavelengths of blue light and do not include the violet or higher energy light wavelengths.
  • the harvested plant material may be exposed to blue light from one light source in conjunction with white light (that is to say, light from the visible spectrum) from a second light source.
  • This second source of white light may already be enriched with blue light, such as, in the case of conventional light emitting diodes (LEDs) which emit light having a bias towards blue light emission, and in the case of certain white halogen lights e.g. the General Electric Quartzline EHJ, 250W, 24V light.
  • the first and/or second light source may also be further enriched with red light of a wavelength that lies in the range of from 600nm - 700 nm.
  • the red light intensity of red light striking the target plant material as described herein typically lies in the range of from 1 to 200 microEinsteins +/- 50 microEinsteins.
  • Examples of the red light intensity striking the plant material surface include 5 microEinsteins +/- 2 microEinsteins upto 150 microEinsteins +/- 50 microEinsteins; 30 microEinsteins +/- 5 microEinsteins up to 150 microEinsteins +/- 50 microEinsteins; 25 microEinsteins +/- 10 microEinsteins up to 100 microEinsteins +/- 20 microEinsteins; and the like.
  • the skilled addressee will appreciate that the actual intensity of light to be employed on the plant surface will depend on design and plant material used.
  • the light wavelength or wavelengths employed in the present invention are selected from so-called 'cold light' wavelengths, that is, the light used in the present invention does not comprise UV wavelengths and does not constitute infrared wavelengths, both forms of which are potentially hazardous to use.
  • the wavelengths or bands of light used lie in the range of from 420nm to 490nm for blue light; 400nm to 700 nm white light enriched with blue light as herein described; and/or 600 nm to 700 nm for red light or in any combination of light wavelengths therein, depending on design and the phytochemical of interest.
  • red wavelength used in the present invention may be selected from a wavelength within the range of from 600nm to 700nm; 620nm to 680 nm; 625nm to 670 nm; or at about 640nm +/- 15nm. Red or blue light or a combination of both red and blue light at any given energy ratio may be employed in the method of the invention.
  • the energy ratio of Blue light : Red light may be selected from within the range of from 10:1 to 1 :10, 9:1 to 1 :9, 8:1 to 1 :8, 7:1 to 1 :7, 6:1 to 1 :6, and 5:1 to 1 :5, such as 5:2 to 2:5, 5:3 to 3:5, or 5:4 to 4:5.
  • Other Blue light : Red light ratios may be selected from within the ranges 4:1 to 1 :4, 3:1 to 1:3, 2:1 to 1 :2, and 1:1 and any permutation within these ranges depending on design.
  • the actual red, blue or blue:red light or red:blue light energy ratio selected may depend on species, age of plant parts, the phytochemical of interest and design.
  • one unit of energy for blue light may be about 15 microEinsteins +/- 3 microEinsteins and one unit of energy for red light may be about 2 microEinsteins +/- 1 microEinsteins.
  • red light ratio shone onto plant material such as leaf surfaces may be made.
  • the length of time that the plant cells or tissue is exposed to light of wavelengths outlined herein will alter with design.
  • the length of time that plant cells or plant tissue may be exposed to wavelengths used in the present invention for an effect on phytochemical levels to be observed is for a predetermined time interval.
  • the time interval may be selected from a continuous time interval or a pulsed time interval.
  • the time interval is a pulsed time interval of a predetermined frequency that is spread over a time period that is longer in duration than the said pulsed time interval.
  • the time period can be of any length of duration and can be up to 96 hours or more in duration.
  • the pulsed time interval may be of any length and may lie, for example in the range of from 1 second up to 120 minutes; 1 minute to 60 minutes; 5 minutes to 40 minutes; 10 to 30 minutes; 10 to 20 minutes; 15 minutes and the like depending on design, plant part species, and requirements.
  • the man skilled in the art will appreciate that there will be a time interval between light pulses during which the described light sources will not be shining onto the plant material of interest. Furthermore, the man skilled in the art will appreciate that the said time intervals between separate light pulses may be shorter in duration than the pulsed light interval, of the same duration as the pulsed light interval or of longer duration than the light pulse interval. Typically, the level of phytochemicals is elevated on the application of light to the plant tissue or plant cell culture over short time intervals as alluded to herein.
  • the light from the said one or more light sources is shone onto the plant cell or plant tissue surface for a predetermined time interval for a continuous time interval.
  • the continuous time interval can be of any length of time up to 96 hours or more in duration. Examples of continuous time intervals include 168 hours; 144 hours; 96 hours; and 72 hours and the like. Examples of ranges from which continuous intervals may be selected include 30 minutes to 96 hours; 30 minutes to 96 hours; 30 minutes to 48 hours; 30 minutes to 24 hours; 30 minutes to 12 hours; 30 minutes to 8 hours and the like. Naturally, the man skilled in the art will also appreciate that the number of minutes or hours will be selected depending on design, plant species and need.
  • the invention can be employed on any plant tissue that is capable of responding to exposure to, or irradiation with, wavelengths of light as outlined herein.
  • the plant tissue comprises tissue that is capable of photosynthesis and/or blue and red light adsorption.
  • Plant material that can be used in the method of the invention includes all green vegetables and green seeds, e.g.
  • plant material such as green needles derived from non- vegetable sources such as plants of the order Taxaceae as described herein, tea leaves, and of cells grown in plant cell cultures in bioreactors such as moss cells and tissues (e.g.
  • protonema from physcomitrella patens, and other plant cell cultures e.g. callus cell cultures, cultures of lemnospora species, algae or even somatic embryo clusters and fruits such as tomatoes, apples, grapes, unripe (green) bananas, mangoes, kiwi fruit, pineapples, and the like.
  • fruits are used in the context of the shopper at the supermarket or green grocer.
  • a method of raising the phytochemical content in live plant cells or plant tissue in an environment by exposing the said plant cells or tissue with light of at least a wavelength selected from light of wavelengths found in cold light from an artificial light source.
  • light as described, herein and employed in the instant invention alters the phytochemical profile of a plant cell or plant tissue, such as a harvested tissue lies.
  • the combination of light sources includes red light of a wavelength that may be selected from a wavelength within the range of from 600nm - 700nm, preferably from 620nm - 680 nm, more preferably from 625nm - 670 nm, and generally at about 640nm +/- 15nm.
  • Red or blue light or a combination of red and blue light, or a combination of red and/or blue light with white light at any selected energy ratio may be employed in the method of the invention.
  • the said plant cells or plant tissue can be located under cover. 'Under cover' means that the cells or tissue is located under cover when exposed, for example, during a food processing step prior to further processing such as freezing or canning or heat treating or cooking as alluded to hereinbelow.
  • the method of the invention may be employed at a temperature within the range of from + 35 degrees Centigrade to about +45 degrees centigrade, for example, at +40, +41 , +42, +43, +44 or +45 degrees Centigrade, for a period of from a few seconds, for example 30 seconds up to a few minutes, for example, 1 , 2, 3, 4, 5, 6, 7, 8, 9, 10, 11 , 12, 13, 14, or 15 minutes or more depending on plant tissue type and design.
  • the heat shock temperature should be such that it does not deleteriously affect the general viability of the plant material that is subjected to a heat shock step.
  • a method of harvesting plant cells or plant tissues under cover wherein the said plant cells or plant tissues are exposed with light as herein described from one or more artificial light sources.
  • harvested plant material or plant cells obtainable by a method according to the present invention and having altered levels of phytochemicals, typically elevated levels of phytochemicals when compared to plant material or plant cells that have not been exposed to light of wavelengths used in the method of the present invention.
  • 'Cover' is to be understood as a general term and may be taken to mean a receptacle in which the plant material or plant cells may be placed, for example a closed container with a built-in light source therein, such as a refrigerator unit comprising an in-built light source that can be activated on demand for a predetermined time interval.
  • a built-in light source such as a refrigerator unit comprising an in-built light source that can be activated on demand for a predetermined time interval.
  • cooling means such as a conventional refrigerator comprising a light source capable of emitting blue light in the manner hereinbefore described.
  • 'under cover' may be taken to mean a processing factory wherein harvested plant material is exposed to one or more light sources producing light of appropriate wavelength or wavelengths over a short period of time during the processing operation, such as canning, freezing plant material, or immediately prior to the cooking of foods for canning or for baby food manufacture e.g. purees and the like, and further processed foods such as soups, vegetable-based sauces and the like.
  • light sources producing light of appropriate wavelength or wavelengths over a short period of time during the processing operation, such as canning, freezing plant material, or immediately prior to the cooking of foods for canning or for baby food manufacture e.g. purees and the like, and further processed foods such as soups, vegetable-based sauces and the like.
  • a processed food obtainable by a food processing method by exposing live plant cells with light of wavelengths as herein described at light intensities as herein described. Suitable wavelengths of light are those described herein and these are applied for appropriate, predetermined time intervals as described herein.
  • a still further aspect of the invention provides a food processing method comprising exposing live plant cells to light wavelengths as herein described from at least one artificial light source. Typically the wavelength(s) of the light is/are selected from wavelengths as herein described and is applied for a predetermined period of time sufficient to alter the phytochemical profile of the exposed plant cells and/or harvested plant tissue.
  • Plant cells also includes those plant parts or tissues which display an aromaticity which is detectable by the human olfactory senses when cut or harvested. Such plants may display the aromaticity naturally, for example in the case of cut herbs, from the cut leaves.
  • the plant cells or tissue or parts include members of the Labiatae, such as the broad-leafed herbs. Suitable examples of broad-leafed herbs include basil, oregano, sage, coriander, dill, marjoram and thyme.
  • Other herbs, such as cut herbs that may benefit from being treated according to the present invention include chives, garlic, bay leaf, lemon balm, mint, lavender, parsley, the fennels, e.g. bronze fennel and common fennel, and the like.
  • Plant cells or plant parts may be harvested at any stage of growth so long as the harvested plant cells or tissue are capable of responding to the application of light of wavelength and duration as outlined herein.
  • the harvested plant cells or tissue of broad - leaf herbs can be exposed to wavelengths of light used in the present invention from the 3 to 4 leaf stage and most preferably in the case of culinary herbs such as basil, the 5- leaf stage.
  • plant cells and/or tissue such as culinary herbs and green vegetables are most usefully exposed as herein-described immediately before processing (e.g. freeze drying, adding to processed foods such as sauces, soups, canned goods and the like), that is to say after the harvesting of cuttings from such plants and/or the provision of young plants for processing e.g. as dried herbs.
  • Dried herbs treated with light as outlined herein immediately post-harvest, for a short period of time, particularly those measured at the 5-leaf stage, are considered to display an increased aromaticity relative to controls which are not exposed to light as described herein.
  • the artificial light source or sources can be of any suitable conventional type, such as a light emitting diode or even a white light source comprising filters that let through light of the desired wavelength(s).
  • the light source may be placed at any distance from the harvested material provided that the light energy used is sufficient to influence, for example to induce or saturate oxygen evolution at the photosystem Il reaction centre and/or to trigger, that is set off, a transient photo-oxidative stress and/or a moderate photosynthetic electron transport inhibition.
  • Optimising of the light energy and light composition may be performed for example, by monitoring oxygen evolution and chlorophyll a fluorescence using conventional methods (e.g. according to the instruction manual and software of Hansatech Instruments Ltd., King's Lynn, UK).
  • the light source in a position which affords the greatest amounts of irradiation per square unit (e.g. cm 2 , m 2 etc.) of the harvested plant material.
  • a suitable light source capable of being manually or automatically activated, for example, by employing a timing means and thereby emitting wavelengths of light as indicated herein and described herein.
  • the number of light sources may be as little as one to a whole 'battery 1 of light sources arranged in series and/or in parallel, for example, in a food processing factory setting, each light source being suitably distanced one from the other at appropriate intervals in such a manner as to effect exposure of the plant material to light of wavelengths as described herein which results in a significant alteration in the level of phytochemicals found therein, preferably an increase of desired phytochemicals.
  • the blue light wavelength is selected from the wavelengths of light found as herein described.
  • the blue light may be used in conjunction with other wavelengths of light as herein described.
  • plant parts exposed to blue light as described herein in the manufacture of human foodstuffs, such as frozen vegetables (e.g. spinach or plant parts from a Brassica species) or seeds (e.g. peas), bottled or canned condiments, for example sauces for meat, fish and poultry dishes, flavourings, for example tapenade, salad dressings, cooking oils such as olive oil, sunflower oil and the like, soups, pasta and cheeses.
  • frozen vegetables e.g. spinach or plant parts from a Brassica species
  • seeds e.g. peas
  • condiments for example sauces for meat, fish and poultry dishes
  • flavourings for example tapenade
  • salad dressings for example olive oil, sunflower oil and the like
  • cooking oils such as olive oil, sunflower oil and the like
  • soups, pasta and cheeses such as olive oil, sunflower oil and the like
  • blue light or red light or a combination of red and blue light may be employed in a greenhouse setting on growing plants.
  • Northern Hemisphere countries such as Holland, the Scandinavian countries, Belgium, Germany and the UK many varieties of ornamental plants, greenhouse produced lettuce, tomatoes and other salad vegetables are grown under cover.
  • the lighting is supplied in the form of yellow light, typically from sodium lamps.
  • such lighting systems lose a lot of energy as heat and do not mimic the blue, red or red and blue spectra of natural sunlight.
  • By modulating the light intensity of blue and/or red light that is shone onto plants it is possible to optimise the growing phase of the plant and to improve seed set, plant habit, and yield.
  • plants can be produced which are in optimum health and have a full complement of phytochemicals as alluded to herein.
  • use of blue light and/or red light in improving seed set of plants grown under cover in a greenhouse or in a hydroponics growing system.
  • use of blue light and/or red light in optimising the plant habit of plants grown in the greenhouse or in a hydroponics system.
  • Such uses provide for more efficient production of plants that are grown under cover in the greenhouse, such as ornamentals, salad plants such as lettuces, tomatoes, capsicums and the like.
  • apparatus for performance of the method in accordance with any of the preceding aspects, the apparatus comprising an enclosure defining an exposure chamber, support means disposed in the chamber for supporting plant material therein in such a manner and position as to permit exposure to light from a plurality of directions, and light generating and applying means to generate blue light and to apply the generated light to the supported plant material for a predetermined period of time and from a plurality of directions to provide exposure of the material to the light from more than one side.
  • the enclosure preferably has the form of a housing of any suitable volumetric form, for example cuboidal, which is closed at some or all of its sides.
  • a housing can range from a relatively small-size appliance of the kind compatible with domestic use, for example similar in concept to a microwave oven, through medium-size equipment suitable for use in commercial food preparation premises, for example a restaurant, to a large-size installation appropriate to bulk material treatment in an industrial context, such as a food-processing plant.
  • the enclosure may take the form of a structure bounded by walls, base and ceiling representing integral or fitted internal elements of a building.
  • the exposure chamber defined by the enclosure can similarly be of any appropriate volume, subject only to the consideration that it should be large enough to accommodate light paths to the supported plant material in all the intended directions, but preferably not so large that the paths to the material are of such length that an undue expenditure of energy is necessary to ensure application of the requisite intensity of light.
  • the support means in a basic form thereof comprises a member, such as a shelf, forming a surface on which the plant material can be placed.
  • the member in that case should be light- permeable, whether by construction from transparent material such as glass or clear plastics or by construction from intrinsically non-transparent or opaque material having light passage openings, for example a grating, mesh or apertured plate.
  • Other forms of support means are equally possible depending on the kind of plant material, for example strips engageable under end portions of the material if of stable form, clamps or clips to fix and stretch or suspend the material, a pin or pins to support the material punctiformly or even skewer the material or a receptacle - whether transparent or perforated - to receive the material, particularly loose material.
  • Numerous other forms of support means are possible provided the light can reach several sides of the material so that the material is exposed to the light over a sufficient proportion of its area.
  • the support means can be stationary or mobile depending on whether the plant material is to reside in the chamber in a fixed location or to move through the chamber.
  • the support means can be stationary and the enclosure itself, inclusive of the light generating and applying means, can be mobile so as to travel, perhaps in reciprocating manner, relative to the support means and in the supported material.
  • the enclosure may be formed with one or more openings defining an entrance and exit or a combined exit/entrance, the or each opening being optionally closable by a door or other closure means.
  • the light generating and applying means preferably comprises a plurality of light sources, a single light source with an appropriate number of suitably positioned reflectors or a plurality of light sources in conjunction with reflectors.
  • the use of reflectors reduces energy costs at the expense of some attenuation of the light intensity, which may or may not be of consideration depending on the size of the exposure chamber and quantity of plant material to be treated.
  • the number and disposition of the light source or light sources and reflectors is thus preferably selected in dependence on constructional parameters of the apparatus and also parameters of the particular method of treatment.
  • the light sources may, for convenience in the provision of the power supply, be mounted in the same general region, for example a ceiling of the chamber, and reflectors provided in the region of the base of the chamber.
  • the light exit surfaces of the sources and the planes of reflective surfaces of the reflectors can be oriented to ensure that light of the selected wavelength or wavelengths is aimed directly at the top, bottom and sides of the supported plant material.
  • Such light sources can be, as already mentioned, single lamps or arrays of lamps, for example incandescent bulbs or fluorescent tube-lights.
  • the reflectors can be, for example, mirrors, polished metal panels or simply reflective coatings or coverings applied to appropriately oriented internal surfaces of the enclosure.
  • Emission of light in the preferred wavelength ranges as described herein can be achieved by transmitting the light emitted by the or each source through a transmission filter passing on light only of a selected specific wavelength.
  • duration of application of the light to the supported plant material can be controlled by switching operating voltage of the light source or sources by way of timing means with a time selection facility. Control of duration of exposure to the light can, however, equally well be achieved by other optical measures including screening or shielding the plant material, screening or shielding the light source or sources and reflector or reflectors, and influencing selectably reflective surfaces to become light transmissive.
  • the treated plant material can be removed from the exposure chamber at the conclusion of the predetermined time period, whether by ejection after a dwell time in a rest state or by departure from the chamber after travel therethrough for the predetermined period, such travel embracing both movement of the support means supporting the material and movement of the enclosure inclusive of light source or sources and any associated reflectors.
  • the light generating means can comprise a plurality of light sources for different forms of light, for example a blue light emitting source, such as one or more blue light emitting diodes (LEDs), and a white light emitting source, such as one or more conventional white light emitting diodes (LED).
  • the light generating means may also comprise one or more red light emitting sources, such as, one or more red LEDs. Whether a single light source emitting wavelengths of light of selected wavelength is employed in an apparatus of the invention, or a plurality of light sources emitting a combination of light of different wavelengths is employed, will depend on the nature and purpose of the apparatus. It is to be understood that the teaching of all references cited herein is incorporated into the instant specification.
  • samples 1.1 - 1.3 are broccoli florets from a supermarket. Vitamin C level was measured by assay (Foyer et al. (1983) Planta 157:239-44; Wise & Naylor (1987) Plant Physiol. 83:278-82; Yoshimura et al. (2000) Plant Physiol. 123:223-33) in samples prior to treatment with light.
  • Samples 2.1 - 2.3 are broccoli florets treated with i) white light enriched with blue light (light source distance from sample 50 cms) for a period of 4 hours (600 microE +/- 50 of blue enriched white light from halogen lamps (Quartzline EHJ, 250W 1 24V light, obtained from General Electric) and ii) with additional 15 min pulses (15 min on; 15 min off; light source distance from sample 30 cms ) of blue light alone (20 microE +/- 3 generated by LEDs (333/21 ) BC/C340. GaN/SiC supplied by Everli ⁇ ht Electronics Co. Ltd. Taipai 236 Taiwan), applied over the same 4 hour period.
  • Vitamin C levels were measured using the same assay as employed in the control.
  • Samples 3.1 - 3.3 are broccoli florets treated only with white light enriched with blue light (light source distance from sample 50 cms) for a period of 4 hours (600 microE +/- 50 of blue enriched white light from halogen lamps (Quartzline EHJ, 250W, 24V light, obtained from General Electric ).
  • samples 4.1 - 4.3 are samples of rocket lettuce from a supermarket. Vitamin C level was measured by assay Foyer et al. (1983) Planta 157:239-44; Wise & Naylor (1987) Plant Physiol. 83:278-82; Yoshimura et al. (2000) Plant Physiol. 123:223-33) in samples prior to treatment with light.
  • Samples 5.1 - 5.3 are rocket lettuce leaves treated with i) white light enriched with blue light (light source distance from sample 50 cms) for a period of 4 hours (600 microE +/- 50 of blue enriched white light from halogen lamps as described for the broccoli example above) and ii) with additional 15 min pulses (15 min on; 15 min off; light source distance from sample 30 cms ) of blue light alone (50 microE +/- 5 generated by LEDs as used in the broccoli example above) applied over the same 4 hour period.
  • Vitamin C levels were measured using the same assay as employed in the control.
  • Samples 6.1 - 6.3 are rocket lettuce leaves treated only with white light enriched with blue light (light source distance from sample 50 cms) for a period of 4 hours (600 microE +/- 50 of blue enriched white light from halogen lamps as described above).
  • Vitamin C levels were measured using the same assay as employed in the control. Results are shown in Table 1.
  • Green cabbage obtained from a supermarket was treated as described for the broccoli and rocket samples provided above. Alterations in the levels of vitamin C are observed.
  • Green beans obtained from a supermarket were treated as described for the broccoli and rocket samples provided above. Alterations in the levels of vitamin C are observed.
  • Snow peas (mange tout) obtained from a supermarket were treated as described for the broccoli and rocket samples provided above. Alterations in the levels of vitamin C are observed.
  • Broccoli, French salad (roman) lettuce, snow peas and green peppers (capsicum) were obtained from a local supermarket.
  • Plant material was placed in a refrigerator in the dark (0° - 1° Centigrade at 80% relative humidity) for a period of 10 days.
  • the plant parts were exposed to the combined blue and red light conditions for 2,5 hours per day over the 10 day period in the following light combination at the given light intensities: blue (B) 5 microE x s "1 m “2 (0.5 W) and red (R) light 10 microE x s "1 m “2 (1.0 W) at 0° Centigrade.
  • the distance of the light source from the shelf was 35 cms.
  • Samples for vitamin and sweetness analysis were taken at the start of the experiment, T 0 and after the second, fourth, and eighth days of exposure to the above light, temperature and humidity conditions. Control plant material was kept in the same refrigerator, but in the dark.
  • Sweetness was measured with a pocket refractometer according to the manufacturer's instruction pamphlet (PAL-3 Pocket Refractometer, ATAGO®,Tokyo, Japan). Samples for measurement were taken just before each exposure to the red:blue light combination at each instance.
  • Vitamin C (ascorbate) (Foyer et al. (1983) Planta 157:239-44; Wise & Naylor (1987) Plant Physiol. 83:278-82; Yoshimura et al. (2000) Plant Physiol. 123:223-33) level was measured by assay in all samples using methodologies described in the art.
  • Sweetness measured as Brix index
  • Table 1 Sweetness (measured as Brix index) of all analysed plants increased after exposure to combined red and blue light at 0° Centigrade as described below (Table 1 ) in comparison to control plants kept at 0° Centigrade. Increased levels of sugars were due to the switching on of photosynthetic activity in test plants. It is well known that photosynthesis converts CO 2 and H 2 O into sugars and chemical energy that is stored in the form of adenosine triphosphate (ATP). Decreased levels of sugars observed in plant material stored in the dark correlates with accelerated senescence and decomposition of plant material, which is associated with increased respiratory processes (metabolizing of sugars and lipids into chemical energy).
  • ATP adenosine triphosphate
  • Table 1 Sweetness (Brix) of lettuce, broccoli, pea and green pepper. Samples were taken at different time points (T 0 , 2-days, 4-days and 8-days) after combined red and blue light treatment.
  • Vitamin C content ( ⁇ mol per g of fresh weight) of lettuce, broccoli, snow pea and green pepper. Samples were taken at different time points (T 0 , 2-days, 4-days and 8-days) after combination of red and blue light treatment.
  • Broccoli, pepper (capsicum), and cabbage were obtained from a local supermarket.
  • the plant material was firstly submerged in water in a glass mixing bowl and directly exposed to high intensity of combined red and blue light for periods of upto 45 minutes.
  • Green plant material was exposed to the above light conditions for upto 45 minutes in the following light combination: red (R) 340 microE (34.0 W) and blue (B) light 200 microE x s "1 m “2 (20 W) at 20 degrees Centigrade.
  • Samples for vitamin and sweetness analysis were taken at start (T 0 ) of the experiment and after 15 (Ti 5 ), 30 (T 30 ) and 45 (T 45 ) minutes of exposure to the given light conditions and temperature. Control plants were kept in the dark and samples for vitamin and sweetness analysis were taken at T 0 and T 45 .
  • Sweetness was measured with a pocket refractometer according to the manufacturer's instruction pamphlet (PAL-3 Pocket Refractometer, AT AGO®, Tokyo, Japan).
  • Vitamin C (ascorbate) (Foyer et al. (1983) Plants 157:239-44; Wise & Naylor (1987) Plant Physiol. 83:278-82; Yoshimura et al. (2000) Plant Physiol. 123:223-33) level was measured by assay in all samples using methodologies described in the art.
  • Sweetness measured as Brix index
  • Table 1 Sweetness (measured as Brix index) of all analysed plant material increased after exposure to combined red and blue light in 20 degrees Centigrade as described below (Table 1) in comparison to unexposed plant material kept in the dark. Increased levels of sugars were due to increased photosynthetic activity in light-exposed plant material. It is well known that photosynthesis converts CO 2 and H 2 O into sugars and chemical energy stored in the form of adenosine triphosphate (ATP).
  • ATP adenosine triphosphate
  • Table 1 Sweetness (Brix) of broccoli, cabbage and green pepper. Samples were taken at different time points (T 0 , 15 (T 15 ), 30 (T 30 ) and 45 min (T 45 )) after treatment with the combination of red and blue light as described herein.
  • Vitamin C content ( ⁇ mol perg of fresh weight) of broccoli, cabbage and green pepper. Samples were taken at different time points (T 0 , 15 (T 15 ), 30 (T 30 ) and 45 min (T 45 )), after being treated with a combination of red and blue light.
  • the apparatus 10 has the form, by way of an example only, of a domestic appliance suitable for kitchen use and comprises a housing 11 of generally cuboidal form with permanently closed ceiling, base and three walls, the fourth wall (not shown) functioning as a door affording access to the interior of the housing.
  • the housing bounds an exposure chamber which has, in an approximately central position a glass plate 12 serving as a support for plant material 13 to be exposed to treatment light in the chamber.
  • Such light is generated by three mutually separate light sources 14 disposed in the upper region of the chamber and having light exit surfaces 15 oriented to direct light generally towards the top of the plate 12 and thus the upper surface of plant material supported thereon and generally laterally of the plate towards the base of the chamber.
  • reflectors 16 Disposed in the vicinity of the base and in such positions as to intercept the laterally directed light are reflectors 16 in the form of mirrors angled so that incident light is directed towards the underside of the plate 12 and thus the lower surface of the plant material, the lower surface being exposed to the light by virtue of the transparency of the plate.
  • the illustrated location of the reflectors 16 and associated reflected light beams is merely by way of example and further such reflectors may be provided to reflect beams obliquely forwardly and backwardly with respect to the plane of the drawing.
  • the material 13 supported on the plate 12 is thus exposed to light at both its upper and lower surface and, to varying degrees, at its side surfaces.
  • Such a disposition of light sources and reflectors has been found to provide a compromise between effective exposure of supported plant material to the generated light and a simple construction with economic operating costs.
  • the light sources include transmission filters to pass on only light of a selected wavelength or selected wavelengths in the range of 400 to 700 mm and are so controlled by a programmable timer 17 in power feeds 18 to the sources as to emit light for a period of time predetermined to be sufficient to achieve the desired transient alteration in the cell or tissue phytochemicals of the treated plant material.
  • the appliance is thus conveniently usable for performance of the treatment method immediately prior to cooking or consumption of the treated material.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
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  • Biodiversity & Conservation Biology (AREA)
  • Environmental Sciences (AREA)
  • Mycology (AREA)
  • Cultivation Of Plants (AREA)
  • Breeding Of Plants And Reproduction By Means Of Culturing (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Arrangement Of Elements, Cooling, Sealing, Or The Like Of Lighting Devices (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

L’invention a pour objet un procédé de modification du niveau d’au moins un produit phytochimique dans une cellule végétale récoltée contenant de la chlorophylle ou un tissu végétal récolté contenant de la chlorophylle, la cellule végétale ou le tissu végétal étant capable de photosynthèse et/ou pouvant absorber la lumière bleue par sa diffusion à la surface de la cellule ou du tissu, l’intensité lumineuse de la lumière bleue touchant la surface de la cellule ou du tissu suffisant à initier un processus biochimique dans la cellule ou le tissu de manière à y modifier le niveau d’au moins un produit phytochimique.
PCT/GB2007/000266 2006-01-26 2007-01-25 Procede de traitement d’un vegetal et moyens de le mettre en œuvre WO2007085842A1 (fr)

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JP2008551875A JP2009524423A (ja) 2006-01-26 2007-01-25 植物処理方法およびそのための手段
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WO2019151823A1 (fr) * 2018-02-02 2019-08-08 Seoul Viosys Co., Ltd. Dispositif d'éclairage, appareil de stockage de plante et procédé permettant une conservation plus élevée d'un contenu phytochimique d'une plante
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MY140060A (en) 2009-11-30
GB0701438D0 (en) 2007-03-07
GB2434521B (en) 2008-06-25
GB0601602D0 (en) 2006-03-08
EP1976371A1 (fr) 2008-10-08
ES2341699B1 (es) 2011-05-24
JP2009524423A (ja) 2009-07-02
AU2007209135B2 (en) 2010-06-24
AU2007209135A1 (en) 2007-08-02
GB2434521A (en) 2007-08-01
CN101374406A (zh) 2009-02-25

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