WO2010010059A1 - Procédé de production de fruits et de légumes fraîchement coupés sur la base d'un recours combiné à de la lumière ultraviolette et à une acidification - Google Patents

Procédé de production de fruits et de légumes fraîchement coupés sur la base d'un recours combiné à de la lumière ultraviolette et à une acidification Download PDF

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Publication number
WO2010010059A1
WO2010010059A1 PCT/EP2009/059286 EP2009059286W WO2010010059A1 WO 2010010059 A1 WO2010010059 A1 WO 2010010059A1 EP 2009059286 W EP2009059286 W EP 2009059286W WO 2010010059 A1 WO2010010059 A1 WO 2010010059A1
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WO
WIPO (PCT)
Prior art keywords
vegetables
fresh
ultraviolet light
fruits
cut
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PCT/EP2009/059286
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English (en)
Inventor
Lara Manzocco
Original Assignee
Universita' Degli Studi Di Udine
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Publication of WO2010010059A1 publication Critical patent/WO2010010059A1/fr

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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
    • A23B7/015—Preserving by irradiation or electric treatment without heating effect
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/157—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
    • 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 invention relates to a method for the production of fresh-cut fruits and vegetables ready for sale without requiring further treatment before manipulation for cooking and/or consumption.
  • the method entails treatment of the freshly-cut fruits and vegetables with at least acid solutions and ultraviolet radiations.
  • State of the art Growing consumer awareness of the importance of healthy eating habits combined with the evolution in lifestyles has significantly increased the demand for ready-to-eat fresh fruits and vegetables.
  • the fresh-cut fruit and vegetable market is designed to meet these needs, delivering refrigerated fruit and vegetables in sealed containers after being cut and cleaned, so that they can be eaten raw or utilized for cooking both at home and in catering as well as in industrial processes as semi-manufactured products.
  • the risk of microbiological contamination can be controlled, although it should not be underestimated, while the risk of enzymatic activity represents the main cause of quality deterioration as it determines rapid loss of the essential characteristics of freshness of fresh-cut fruits and vegetables.
  • ultraviolet radiations are well-known both as effective antimicrobial agents and as physical agents able to modulate the biochemical processes underlying the vegetable ripening process, they are widely used in the sector of post-harvest preservation of whole fresh fruits and vegetables. To this regard, they are used to reduce the microbial surface load and control the ripening of fruit, vegetables, dried fruit, mushrooms and seeds (Lu, J. Y.; Stevens, C; Yakubu, P.; Loretan, P. A.; Eakin, D. Gamma electron beam and ultraviolet radiation on control of storage rots on quality of Walla Walla onions, J. Food Proc. Pres., 12, 53-62,
  • Lamikandra et al. (Lamikandra, O.; Kuenema, D.; Ukuki, D.; Bett- Garber, K.L. Effect of processing under ultraviolet light on the shelf life of fresh-cut cantaloupe melon. J. Food Sci., 70, 534-539, 2005) showed that exposure of slices of melon to ultraviolet light can increase the activity of some enzymes such as peroxidase, esterase and lipase.
  • some enzymes such as peroxidase, esterase and lipase.
  • the object of the present invention is therefore to identify process parameters able to preserve the sensory qualities of fresh-cut fruits and vegetables, mainly avoiding enzymatic deterioration and at the same time guaranteeing a reduction in the microbial load.
  • the proposed invention provides enzymatic stabilisation of fresh-cut fruits and vegetables via the combination of two factors: i) exposure to ultraviolet light at any time during the processing operations of fresh-cut fruits and vegetables preparation; ii) treatment of the cut fruit/vegetable with an acidulated solution. Given the known antimicrobial properties of ultraviolet light, the process results not only in enzymatic stabilisation but also in reduction of the microbial load of the fresh-cut fruits and vegetables.
  • the invention therefore provides a method for the production of fresh-cut fruits and vegetables characterised by treatment of said cut fruits and vegetables with an acid aqueous solution in combination with exposure to ultraviolet light.
  • the proposed technical solution allows inhibition of enzymatic activity and reduction of the microbial load of minimally processed fruits and vegetables, reducing the use of chemical substances.
  • the product obtained has sensory characteristics comparable with those of the fresh product.
  • the process is economically sustainable as it does not exploit changes of physical state, it is performed at usual vegetable/fruit processing temperatures and requires only minimal investment.
  • the invention consists in the combined use of ultraviolet light and treatment with an at least acidulated aqueous solution in order to obtain the enzymatic stabilisation of fresh-cut fruits and vegetables. While exposure times to the ultraviolet light necessary for obtaining an antimicrobial effect are in the order of a few seconds, a longer treatment is necessary to obtain enzymatic inactivation.
  • the vegetable tissues can undergo enzymatic alteration involving loss of the colour and texture characteristics typical of fresh-cut fruits and vegetables.
  • the latter In order to limit the development of the deteriorative enzymatic reactions during exposure to the ultraviolet light, the latter must be applied in combination with a treatment for temporary enzymatic inhibition, which is obtained by dipping in an acidulated aqueous solution.
  • the acidulated solution can be enriched with other substances able to further limit browning of the vegetable and/or improve its texture.
  • the method for the production of minimally processed fresh-cut fruits and vegetables comprises some process steps which can be performed under exposure to ultraviolet light.
  • the ultraviolet irradiation can be applied at any time during such a process of preparation, and at least during one of the process steps hereinafter mentioned or at the end of the same.
  • Said process steps are substantially: a) cutting the fruits and vegetables; b) treating with an acid aqueous solution; c) optionally, draining of the fresh-cut fruits and vegetables; d) packaging of the fresh-cut fruits and vegetables.
  • the packaging must be permeable to the ultraviolet radiation.
  • the ultraviolet light must be characterised by an emission spectrum whose power is for at least 30% at a wavelength of 253.7 nm.
  • the light source can be positioned at a variable distance from the product surface, but must ensure that the irradiance on the product surface is higher than 1 W/m 2 and preferably comprised from 8 and 20 W/m 2 for a time of at least 30 seconds and preferably between 1 and 10 min.
  • the area under ultraviolet light must be maintained at the usual fresh-cut vegetable/fruit processing temperature, i.e. between 4 and 20 °C.
  • the fruits or vegetables enter into the processing area where the ultraviolet radiation emitting source is present.
  • Fruits or vegetables are submitted to cutting operations and subsequently treated with an aqueous solution, which is at least acidulated, and if necessary added with other substances able to stabilise the colour and texture characteristics of the product, by means of dipping into or spray with said aqueous solution.
  • the time of contact between the fresh-cut fruits and vegetables by dipping or spray and the at least acid solution must be at least 30 seconds and preferably between 1 and 2 minutes.
  • the aqueous solution must be maintained at a pH value at least one unit below that of the vegetable/fruit tissues to be treated.
  • a pH value at least one unit below that of the vegetable/fruit tissues to be treated.
  • the pH of the aqueous solution must be below 3.8 and preferably between 2 and 3.
  • the pH of the aqueous solution must be below 2.5-3.0.
  • the pH of the at least acid aqueous solution is preferably no higher than 3 and more preferably between 2 and 3.
  • the acidification can be obtained by the addition of appropriate known acidifying agents permitted for use in food and preferably selected from the group consisting of citric acid or its salts, D-gluconolactone, hydrochloric acid and oxalic acid.
  • the substances suitable for said purpose are preferably citric acid and its salts.
  • Said substances can also be enriched with other known substances permitted for use in food which are specifically directed to maintain colour and texture (preferably selected from calcium or magnesium salts, sulphur compounds such as sulphites, vegetable extracts).
  • the substances used for maintaining texture are calcium salts, which are used in concentrations suitable to achieve a Ca 2+ ion concentration of no less than 0.2% (w/w) and preferably between 0.3 and 2% (w/w).
  • the solution will be indicate herein as "stabilising solution", having the purpose to inhibit at least the major enzymatic processes involved in the degradation of the fresh-cut fruits and vegetables.
  • the contact between the fruit/vegetable pieces and the at least acidulate solution is realised by dipping, said step is followed by the step of draining.
  • the fresh-cut fruits and vegetables leave preferably the processing area exposed to ultraviolet light only after packaging.
  • the method subject of the present invention provides fresh-cut fruit and vegetables having sensory properties similar to those of the fresh products but characterised by a greater enzymatic stability and hygienic quality which translate into a longer shelf life at refrigeration temperature.
  • Example 1 refers to the production of packaged slices of banana and apple for use as fresh fruit ready to eat; they are provided for illustrative purposes and do not in any way limit the invention. The method can in fact be usefully applied also to other fruits and vegetables, both leaf and non-leaf including tubers, roots, inflorescences and fruit.
  • Example 1 refers to the production of packaged slices of banana and apple for use as fresh fruit ready to eat; they are provided for illustrative purposes and do not in any way limit the invention. The method can in fact be usefully applied also to other fruits and vegetables, both leaf and non-leaf including tubers, roots, inflorescences and fruit.
  • Example 1 refers to the production of packaged slices of banana and apple for use as fresh fruit ready to eat; they are provided for illustrative purposes and do not in any way limit the invention. The method can in fact be usefully applied also to other fruits and vegetables, both leaf and non-leaf including tubers, roots, inflorescences and fruit.
  • Bananas of the Cavendish variety were washed with water at 16°C and submitted to four different processes.
  • the pH of the banana pulp was 4.8.
  • Process A Control
  • the bananas were peeled and sliced into 0.5 cm thick slices.
  • the temperature of the processing environment was 16°C.
  • the banana slices were packed in plastic containers and kept at 4°C for increasing periods of time up to 4 days.
  • Process B (Dipping in the stabilising solution)
  • the bananas were peeled and sliced into 0.5 cm thick slices.
  • the temperature of the processing environment was 16°C.
  • the banana slices were dipped in an aqueous solution kept at pH 2.0 by addition of citric acid and containing 2% (w/w) of calcium chloride. After 1 minute of dipping, the banana slices were removed from the solution, drained, packed in plastic containers and kept at 4°C for increasing periods of time up to 4 days.
  • Process C Exposure to ultraviolet light
  • the bananas were peeled and sliced into 0.5 cm thick slices.
  • the temperature of the processing environment was 16°C.
  • the banana slices were exposed to ultraviolet light for 3 minutes (characteristic wavelength 257.3 nm).
  • the irradiance on the surface of the banana slices was 10 W/m 2 .
  • the banana slices were then packed in plastic containers and kept at 4°C for increasing periods of time up to 4 days.
  • Process D Exposure to ultraviolet light and dipping in the stabilising solution
  • the bananas were peeled and sliced into 0.5 cm thick slices. These operations were performed under ultraviolet light (characteristic wavelength 257.3 nm).
  • the irradiance assessed on the processing surface of the banana slices was 8 W/m 2 .
  • the temperature of the processing environment was 16°C.
  • the banana slices were dipped in an aqueous solution kept at pH 2.0 by addition of citric acid and containing 2% (w/w) of calcium chloride. During the dipping treatment, the solution was kept under ultraviolet light. After 1 minute of dipping, the banana slices were removed from the solution, drained and packed in plastic containers. The packaged banana slices were removed from the area under ultraviolet light and kept at 4°C for increasing periods of time up to 4 days. Overall the banana slices were exposed to ultraviolet light for 3 minutes.
  • banana slices have a microbial load on average below 100 FCU/g.
  • the microbial load was brought to 2.5-10 6 ⁇ 0.5-10 6 FCU/g by dipping in a suspension containing lactic bacteria.
  • the inoculated banana slices were then exposed to the ultraviolet light for 3 minutes at 16°C.
  • the microbial count, performed by classical analysis, of the banana slices exposed to the ultraviolet light was 7-10 4 ⁇ 1 -10 4 FCU/g.
  • the apples were peeled and sliced into 1 cm thick slices.
  • the temperature of the processing environment was 10 °C.
  • the apple slices were packed in plastic containers and preserved at 4 °C for increasing periods of time up to 6 days.
  • Process B Exposure to ultraviolet light and dipping in the stabilising solution
  • the apples were peeled and sliced into 1 cm thick slices. These operations were performed under ultraviolet light (characteristic wavelength 257.3 nm).
  • the irradiance assessed on the processing surface of the apple slices was 8 W/m 2 .
  • the temperature of the processing environment was 10°C.
  • the apple slices were dipped an acidulate aqueous solution kept at pH 3.0 by addition of citric acid. During the dipping treatment, the solution was kept under ultraviolet light.
  • control samples showed very evident browning after only one day of preservation.
  • apple slices obtained with process B showed negative red-green point values and a practically constant yellow-blue point, during the entire period of preservation.
  • Table 6 shows the texture values of the apple slices that underwent processes A and B during the refrigerated preservation. It can be seen that the control sample showed a progressive loss of texture during preservation, whereas the one treated with process B was characterised by high texture values comparable with those of the freshly prepared apple slices.
  • the process is also capable to decrease the microbial load present on the surface of the fresh-cut apple slices.
  • the colour was measured by tristimulus colourimeter (Colorlab Chromameter 2 Reflectance, Minolta, Japan) provided with CR 200 measuring head and illuminant "C" (6.774 K) adopting the standard conditions of the Commission Internationale de I'Eclairage (CIE). Before each measurement the instrument was calibrated to a known colour reference. The data were expressed as luminosity (L * ), red point (a * ) and yellow point (b * ). The texture was determined using the penetrometric technique by means of a probe.
  • the lactic acid bacteria count was performed by classical analysis on deman Rogosa Sharpe medium.
  • the total viable microbial count was performed by classical analysis on Plate Count Agar medium.

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

Abstract

La présente demande de brevet concerne un procédé de production de fruits et légumes fraîchement coupés prêts à être consommés crus ou après cuisson. Grâce à ce procédé, on peut préparer des fruits et des légumes fraîchement coupés conservant une charge microbienne basse, dont les propriétés sensorielles ne sont pas altérées et/ou ne présentant pas de brunissement. A cet effet, le procédé implique de traiter les fruits et légumes coupés en utilisant une combinaison de solutions d'acidification et de rayonnements ultraviolets.
PCT/EP2009/059286 2008-07-21 2009-07-20 Procédé de production de fruits et de légumes fraîchement coupés sur la base d'un recours combiné à de la lumière ultraviolette et à une acidification WO2010010059A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ITPD2008A000214 2008-07-21
IT000214A ITPD20080214A1 (it) 2008-07-21 2008-07-21 Metodo per la produzione di vegetali freschi in pezzi basato sull'impiego combinato di luce ultravioletta ed acidificazione.

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WO2010010059A1 true WO2010010059A1 (fr) 2010-01-28

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IT (1) ITPD20080214A1 (fr)
WO (1) WO2010010059A1 (fr)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103564034A (zh) * 2013-11-18 2014-02-12 宁夏大学 一种鲜切蔬菜加工方法
WO2015142303A1 (fr) 2014-03-18 2015-09-24 Gokmen Vural Solution pour prolonger la durée de conservation de fruits et/ou de légumes frais prêts à être consommés et procédé d'application correspondant
CN107318957A (zh) * 2017-08-08 2017-11-07 合肥润雨农业科技有限公司 一种辣椒的贮藏保鲜方法
CN110150368A (zh) * 2019-07-03 2019-08-23 河南师范大学 一种延长香蕉货架期的保鲜方法
WO2021009755A1 (fr) 2019-07-16 2021-01-21 Yissum Research Development Company Of The Hebrew University Of Jerusalem Ltd Revêtement protecteur pour plantes et matière végétale post-récolte

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US4097612A (en) * 1974-05-10 1978-06-27 Creston Valley Foods Ltd. Potato treatment process
US6150663A (en) * 1997-12-31 2000-11-21 Rosenthal; Richard A. Food Sanitizing apparatus
US6132784A (en) * 1999-02-19 2000-10-17 E. W. Brandt & Sons, Inc. Method and apparatus for a UV light disinfection system
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US20040151813A1 (en) * 2003-01-31 2004-08-05 Lappe Kathleen A. Citrus paper application sheet for applying to freshly exposed or cut surfaces of fruit to prevent browning

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103564034A (zh) * 2013-11-18 2014-02-12 宁夏大学 一种鲜切蔬菜加工方法
WO2015142303A1 (fr) 2014-03-18 2015-09-24 Gokmen Vural Solution pour prolonger la durée de conservation de fruits et/ou de légumes frais prêts à être consommés et procédé d'application correspondant
CN107318957A (zh) * 2017-08-08 2017-11-07 合肥润雨农业科技有限公司 一种辣椒的贮藏保鲜方法
CN110150368A (zh) * 2019-07-03 2019-08-23 河南师范大学 一种延长香蕉货架期的保鲜方法
WO2021009755A1 (fr) 2019-07-16 2021-01-21 Yissum Research Development Company Of The Hebrew University Of Jerusalem Ltd Revêtement protecteur pour plantes et matière végétale post-récolte
US11980202B2 (en) 2019-07-16 2024-05-14 Yissum Research Development Company Of The Hebrew University Of Jerusalem Ltd. Protective coating for plants and postharvest plant matter

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