WO2010139946A2 - Composition - Google Patents
Composition Download PDFInfo
- Publication number
- WO2010139946A2 WO2010139946A2 PCT/GB2010/001081 GB2010001081W WO2010139946A2 WO 2010139946 A2 WO2010139946 A2 WO 2010139946A2 GB 2010001081 W GB2010001081 W GB 2010001081W WO 2010139946 A2 WO2010139946 A2 WO 2010139946A2
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- acid
- enzyme inhibitor
- chelating agent
- kit
- antioxidant
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims description 44
- 239000002532 enzyme inhibitor Substances 0.000 claims abstract description 47
- 229940125532 enzyme inhibitor Drugs 0.000 claims abstract description 45
- 239000002738 chelating agent Substances 0.000 claims abstract description 38
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 38
- 238000000034 method Methods 0.000 claims abstract description 35
- 238000007598 dipping method Methods 0.000 claims abstract description 20
- 230000002265 prevention Effects 0.000 claims abstract description 9
- 230000000116 mitigating effect Effects 0.000 claims abstract description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 52
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 32
- 102000004190 Enzymes Human genes 0.000 claims description 26
- 108090000790 Enzymes Proteins 0.000 claims description 26
- 239000003963 antioxidant agent Substances 0.000 claims description 26
- 235000006708 antioxidants Nutrition 0.000 claims description 26
- 150000003839 salts Chemical class 0.000 claims description 25
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 claims description 24
- 239000001263 FEMA 3042 Substances 0.000 claims description 24
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 claims description 24
- 230000003078 antioxidant effect Effects 0.000 claims description 24
- 229920002258 tannic acid Polymers 0.000 claims description 24
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 claims description 24
- 229940033123 tannic acid Drugs 0.000 claims description 24
- 235000015523 tannic acid Nutrition 0.000 claims description 24
- 235000010350 erythorbic acid Nutrition 0.000 claims description 21
- BEJNERDRQOWKJM-UHFFFAOYSA-N kojic acid Chemical compound OCC1=CC(=O)C(O)=CO1 BEJNERDRQOWKJM-UHFFFAOYSA-N 0.000 claims description 16
- 150000007524 organic acids Chemical class 0.000 claims description 15
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 14
- 239000004318 erythorbic acid Substances 0.000 claims description 14
- 229940026239 isoascorbic acid Drugs 0.000 claims description 14
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 12
- 229960004705 kojic acid Drugs 0.000 claims description 12
- WZNJWVWKTVETCG-UHFFFAOYSA-N kojic acid Natural products OC(=O)C(N)CN1C=CC(=O)C(O)=C1 WZNJWVWKTVETCG-UHFFFAOYSA-N 0.000 claims description 12
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 10
- 239000010949 copper Substances 0.000 claims description 9
- 229910052802 copper Inorganic materials 0.000 claims description 9
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims description 8
- -1 d- glucosamine polysaccharide Chemical class 0.000 claims description 8
- 239000003929 acidic solution Substances 0.000 claims description 7
- 239000002253 acid Substances 0.000 claims description 6
- 235000019264 food flavour enhancer Nutrition 0.000 claims description 6
- 235000010323 ascorbic acid Nutrition 0.000 claims description 5
- 239000011668 ascorbic acid Substances 0.000 claims description 5
- 229910052742 iron Inorganic materials 0.000 claims description 5
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 229960005070 ascorbic acid Drugs 0.000 claims description 4
- MSWZFWKMSRAUBD-UHFFFAOYSA-N beta-D-galactosamine Natural products NC1C(O)OC(CO)C(O)C1O MSWZFWKMSRAUBD-UHFFFAOYSA-N 0.000 claims description 4
- 229920001282 polysaccharide Polymers 0.000 claims description 4
- 239000005017 polysaccharide Substances 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 241000220225 Malus Species 0.000 description 36
- 235000021016 apples Nutrition 0.000 description 36
- 235000012055 fruits and vegetables Nutrition 0.000 description 14
- 235000013311 vegetables Nutrition 0.000 description 12
- 102000030523 Catechol oxidase Human genes 0.000 description 11
- 108010031396 Catechol oxidase Proteins 0.000 description 11
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 9
- 230000002255 enzymatic effect Effects 0.000 description 9
- 239000001301 oxygen Substances 0.000 description 9
- 229910052760 oxygen Inorganic materials 0.000 description 9
- 239000003638 chemical reducing agent Substances 0.000 description 8
- 235000013305 food Nutrition 0.000 description 8
- 229940026231 erythorbate Drugs 0.000 description 7
- 229920001661 Chitosan Polymers 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 244000061456 Solanum tuberosum Species 0.000 description 5
- 235000002595 Solanum tuberosum Nutrition 0.000 description 5
- 238000006243 chemical reaction Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 230000003647 oxidation Effects 0.000 description 5
- 238000007254 oxidation reaction Methods 0.000 description 5
- 235000012015 potatoes Nutrition 0.000 description 5
- 239000000758 substrate Substances 0.000 description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 240000005561 Musa balbisiana Species 0.000 description 4
- 235000021015 bananas Nutrition 0.000 description 4
- 235000013824 polyphenols Nutrition 0.000 description 4
- WBHQBSYUUJJSRZ-UHFFFAOYSA-M sodium bisulfate Chemical compound [Na+].OS([O-])(=O)=O WBHQBSYUUJJSRZ-UHFFFAOYSA-M 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 244000056974 Adansonia digitata Species 0.000 description 3
- 235000003320 Adansonia digitata Nutrition 0.000 description 3
- 240000009088 Fragaria x ananassa Species 0.000 description 3
- 241000220324 Pyrus Species 0.000 description 3
- 240000007651 Rubus glaucus Species 0.000 description 3
- 102000003425 Tyrosinase Human genes 0.000 description 3
- 108060008724 Tyrosinase Proteins 0.000 description 3
- 230000009471 action Effects 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 235000021017 pears Nutrition 0.000 description 3
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 3
- 150000002989 phenols Chemical class 0.000 description 3
- 239000000049 pigment Substances 0.000 description 3
- 235000021018 plums Nutrition 0.000 description 3
- 229920000573 polyethylene Polymers 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 235000021013 raspberries Nutrition 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- PMZURENOXWZQFD-UHFFFAOYSA-L sodium sulphate Substances [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 235000021012 strawberries Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 235000003319 Adansonia gregorii Nutrition 0.000 description 2
- 241000249058 Anthracothorax Species 0.000 description 2
- 235000004936 Bromus mango Nutrition 0.000 description 2
- 241000193155 Clostridium botulinum Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 229940123457 Free radical scavenger Drugs 0.000 description 2
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 2
- 235000014826 Mangifera indica Nutrition 0.000 description 2
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 2
- 206010033546 Pallor Diseases 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 235000009184 Spondias indica Nutrition 0.000 description 2
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical class OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- 230000004075 alteration Effects 0.000 description 2
- 230000000845 anti-microbial effect Effects 0.000 description 2
- 239000001058 brown pigment Substances 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 230000001747 exhibiting effect Effects 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 239000003112 inhibitor Substances 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 239000000543 intermediate Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000001590 oxidative effect Effects 0.000 description 2
- 230000035479 physiological effects, processes and functions Effects 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 239000002516 radical scavenger Substances 0.000 description 2
- 230000029058 respiratory gaseous exchange Effects 0.000 description 2
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 240000004161 Artocarpus altilis Species 0.000 description 1
- 235000002672 Artocarpus altilis Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241000193468 Clostridium perfringens Species 0.000 description 1
- 240000004270 Colocasia esculenta var. antiquorum Species 0.000 description 1
- 241000238424 Crustacea Species 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 235000002723 Dioscorea alata Nutrition 0.000 description 1
- 235000007056 Dioscorea composita Nutrition 0.000 description 1
- 235000009723 Dioscorea convolvulacea Nutrition 0.000 description 1
- 235000005362 Dioscorea floribunda Nutrition 0.000 description 1
- 235000004868 Dioscorea macrostachya Nutrition 0.000 description 1
- 235000005361 Dioscorea nummularia Nutrition 0.000 description 1
- 235000005360 Dioscorea spiculiflora Nutrition 0.000 description 1
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 1
- 101000935015 Emericella nidulans (strain FGSC A4 / ATCC 38163 / CBS 112.46 / NRRL 194 / M139) N-acetyl-6-hydroxytryptophan oxidase ivoB Proteins 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 235000006350 Ipomoea batatas var. batatas Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000003228 Lactuca sativa Nutrition 0.000 description 1
- 241001676635 Lepidorhombus whiffiagonis Species 0.000 description 1
- 241000186779 Listeria monocytogenes Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 244000025272 Persea americana Species 0.000 description 1
- 235000008673 Persea americana Nutrition 0.000 description 1
- 240000005809 Prunus persica Species 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 description 1
- 244000107946 Spondias cytherea Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000003444 anaesthetic effect Effects 0.000 description 1
- 239000004599 antimicrobial Substances 0.000 description 1
- 229940072107 ascorbate Drugs 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 230000003851 biochemical process Effects 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000010376 calcium ascorbate Nutrition 0.000 description 1
- 229940047036 calcium ascorbate Drugs 0.000 description 1
- 239000011692 calcium ascorbate Substances 0.000 description 1
- BLORRZQTHNGFTI-ZZMNMWMASA-L calcium-L-ascorbate Chemical compound [Ca+2].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] BLORRZQTHNGFTI-ZZMNMWMASA-L 0.000 description 1
- 108040001319 catechol oxidase activity proteins Proteins 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000004879 dioscorea Nutrition 0.000 description 1
- 235000019820 disodium diphosphate Nutrition 0.000 description 1
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000003898 horticulture Methods 0.000 description 1
- 238000005805 hydroxylation reaction Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 125000001997 phenyl group Chemical group [H]C1=C([H])C([H])=C(*)C([H])=C1[H] 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 230000037039 plant physiology Effects 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000001054 red pigment Substances 0.000 description 1
- 230000000241 respiratory effect Effects 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 229910000342 sodium bisulfate Inorganic materials 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 description 1
- 239000004320 sodium erythorbate Substances 0.000 description 1
- 235000010352 sodium erythorbate Nutrition 0.000 description 1
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 description 1
- 239000004289 sodium hydrogen sulphite Substances 0.000 description 1
- 235000010262 sodium metabisulphite Nutrition 0.000 description 1
- 239000004296 sodium metabisulphite Substances 0.000 description 1
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-L sulfite Chemical compound [O-]S([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-L 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000019587 texture Nutrition 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
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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
- A23B7/10—Preserving with acids; Acid fermentation
-
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Definitions
- the present invention relates to a novel composition and to novel methods related thereto.
- the invention relates a novel composition suitable for extending the storage life of fresh produce, such as fruit and vegetables.
- the use of the composition and the method of the invention prevents or mitigates the spoilage of such fresh produce.
- Enzymatic browning is one of the most studied reactions in fruits, vegetables and seafood.
- Appearance, flavour, texture and nutritional value are four attributes considered by consumers when making food choices. Appearance, which is significantly impacted by colour, is one of the first attributes used by consumers in evaluating food quality.
- Discolouration or browning in fruits and vegetables also gives rise to economic losses. Increases in fruit and vegetable markets projected for the future will not occur if enzymatic discolouration or browning is not understood more and controlled. Enzymatic discolouration and browning is one of the most devastating reactions for many exotic fruits and vegetables, in particular tropical and subtropical varieties. It is estimated that over 50% of losses in fruit occur as a result of enzymatic discolouration or browning (Whitaker and Lee, 1995). Such losses have prompted considerable interest in understanding and controlling phenol oxidase enzymes in foods.
- Decolouration e.g. browning
- fresh produce such as, fruit and vegetables
- Decolouration is anaesthetic and perceived by consumers to indicate that the produce is spoiled. Therefore, processors and retailers aim to prevent or minimise decolouration.
- Enzymic browning is an important colour reaction in fruit and vegetables and in some instances enzymic browning is desirable, for example in developing the flavour of tea and developing the colour and flavour in dried fruits such as figs or raisins.
- Enzymic/ enzymatic browning comprises a chemical or biochemical process which involves the enzyme polyphenol oxidase (phenolase), and other enzymes, such as, tyrosinase and catecholase.
- the enzyme is released when the fruit or vegetable is cut or damaged and discolouration is generally due to enzymic oxidation of phenols to orthoquinones, etc. the orthoquinones very quickly polymerise to form coloured/ brown pigments known as melanins.
- Melanins are a class of pigments which are derived from the amino acid tyrosine and it is the melanin, or similar compounds in its class, which produces the brown colour observed in fresh produce as hereinbefore described.
- enzymatic browning is controlled with chemicals (such as sodium bisulphite), or by destroying the responsible chemicals with heat, for example, blanching is commonly used destroy the enzyme(s) and to preserve the colour in fruit and/or vegetables.
- chemicals such as sodium bisulphite
- blanching is commonly used destroy the enzyme(s) and to preserve the colour in fruit and/or vegetables.
- Lemon juice and other acids have been used to preserve the colour in fruit, particularly apples, by lowering the pH.
- Fresh produce such as fruit and vegetables, requires oxygen to maintain normal, or a degree, of respiration. Furthermore, removal of oxygen can favour the growth of anaerobic pathogenic organisms, such as Clostridium perfringens, Clostridium Botulinum and Listeria monocytogenes.
- Phenolase enzymes are not easily removed from fresh produce. Heating or blanching treatment has been used for many years, whilst this does inhibit phenolase and other enzymes, it also causes undesirable softening and may itself cause the formation of black discolouration, for example, as in potatoes often referred to as "after cooking darkening" or "ACD" Copper
- a chelating agent such as, EDTA, phosphate based compounds, e.g. sodium acid pyrophosphate, and citric acid have been investigated, but have generally been unsuccessful in preventing phenolase decolouration.
- PPO Polyphenol Oxidase enzymes catalyse the o-hydroxylation of mono-phenols (phenol molecules in which the benzene ring contains a single hydroxyl substituent) to O-phenol molecules containing two hydroxyl substituent' s). They can also further catalyse the oxidation of ⁇ -diphenols to produce ⁇ -quinones. It is this rapid polymerisation of o-quinones to produce black, brown or red pigments (polyphenol) that is the cause of discolouration or browning in fruit and certain vegetables.
- the amino acid tyrosine contains a single phenolic ring that may be oxidised by the action of PPO to form o-quinones.
- PPO may also be referred to as tyrosinase.
- Polyphenol Oxidase is found in fruit, e.g. apples, and is the enzyme responsible for the fruit turning brown. However discolouration or browning is not unique to apples.
- a mixture of mono-phenol oxidase and catechol oxidase enzymes is present in nearly all plant tissue and can also be found in bacteria, animals and fungi. Action of Polyphenol Oxidase
- Sulphites such as sodium metabisulphite
- Sulphites are known to penetrate fruits and vegetables, quickly and have been used extensively with root vegetables, such as potatoes.
- root vegetables such as potatoes.
- the use of sulphites is disadvantageous in that, when opening sulphite treated pre-packed vegetables, such as potatoes, there can be a "whiff" of a sulphurous odour.
- the chelating agent is one which has an affinity to copper or iron; and salts thereof.
- a chelating agent is advantageously an acidulant which may also reduce the pH of the environment.
- organic chelating acids such as, citric acid or a combination of citric acid and tannic acid, and derivatives thereof and combinations thereof.
- a preferred chelating agent is a combination of citric acid and tannic acid.
- the ratio of a citric acid: tannic acid may be from about 1:10 to 10:1, preferably about 1:5 to 5:1, more preferably from about 1:2 to 2:1, e.g. about 1:1.
- the amount of chelating agent present may vary depending upon, inter alia, the substrate being treated. However, the amount of chelating agent, e.g. tannic acid/citric acid combination, present may be from about 0.1% to about 5% (w/v), preferably from about 0.1% to about 4% (w/v).
- the enzyme inhibitor is a phenolase inhibitor, for example, which has an effect on phenolase by reducing the pH of the environment to below 4 the level at which phenolase is inactivated.
- an enzyme inhibitor may comprise a combined treatment of an acidulant and a reducing agent.
- the combined treatment according to this aspect of the invention may comprise the use separately, sequentially or simultaneously of an acidulant and a reducing agent.
- a preferred enzyme inhibitor is natural organic acid enzyme inhibitor, e.g. a naturally occurring organic acid, such as, tannic acid, and derivatives thereof.
- tannic acid may have a dual function in the present invention of acting as both a chelating agent and an enzyme inhibitor.
- tannic acid is generally a mixture of polyphenols with a pKa of about 6, commercially available tannic acid is suitable for use as a chelating agent and/or an enzyme inhibitor in the present invention.
- the natural organic acid is enzyme inhibitor may optionally be dissolved in an acidic solution, for example, an aqueous solution of ascorbic acid/glycerol.
- the enzyme inhibitor may also include an enzyme carrier, such as a d-glucosamine polysaccharide, e.g. chitosan.
- an enzyme carrier such as a d-glucosamine polysaccharide, e.g. chitosan.
- chitosan When chitosan is present it may be in an amount of from 0 01 to l% (w/v)
- the method of the invention comprises the simultaneous treatment of produce (fruit) with a combination of a chelating agent and an enzyme inhibitor, and optionally an antioxidant, a flavour enhancer and/or a sugar.
- a combination of a chelating agent and enzyme inhibitor, and optionally an antioxidant a flavour enhancer and a sugar may be present together in a solution and the produce may be dipped in the solution to achieve the desired effect.
- the one or more of an antioxidant, a flavour enhancer and a sugar may comprise materials conventionally known to the person skilled in the art.
- a preferred antioxidant is erythorbic acid ((2R)-2- [(lR)-l,2-dihydroxyethyl]-4,5-dihydroxyfuran-3-one), and salts thereof, such as, sodium erythorbate.
- a further preferred antioxidant may be kojic acid (5-hydroxy-2- (hydroxymethyl)-4-pyrone), or a salt thereof.
- Kojic acid is also known to be a chelating agent.
- a preferred antioxidant in the present invention may be a combination of erythorbic acid, or a salt thereof and kojic acid, or a salt thereof.
- the amount of the antioxidant may also vary and may be from about 0.25% to about 6.0% (w/v), preferably from about 0.5% to about 5% (w/v), more preferably from about 1% to about 4% (w/v).
- the ratio of erythorbic acid/erythorbate salt: kojic acid may be from about 1:10 to 10:1, preferably about 1:5 to 5:1, more preferably from about 1:2 to 2:1, e.g. about 1:1.
- the acidulant may be an acidified salt, such as, acidified sodium chloride, e.g. sodium hydrogen sulphate (NaHSO 4 ).
- the modified acidified salt may be a mixture of sodium hydrogen sulphate as hereinbefore described and erythorbic acid/erythorbate salt complex, e.g. 0.1 to 2.% w/w ).
- the enzyme inhibitor may function as an acidulant and thereby has an inhibitory effect on phenolase, for example, by reducing the pH to below the level at which is required to inactivate phenolase.
- the optimum pH of phenolase activity varies with the source of the enzyme and the particular substrate, e.g.
- the acidulant is selected from those that will reduce the pH to below 4 In an especially preferred aspect of the invention the acidulant will reduce the pH to about 3. In an especially preferred aspect of the invention the acidulant will reduce the pH to about 2.84.
- reducing agents or antioxidants may be used which are known to the person skilled in the art.
- a preferred reducing agent or antioxidant is erythorbic acid/erythorbate salt combination
- eiythorbic acid/erythorbate is a reducing agent which functions as a free radical scavenger preventing oxidation by altering the REDOX potential of the system and reduces undesirable oxidative products.
- Erythorbic acid/erythorbate salt complex generally acts as an antioxidant in that oxygen preferentially reacts with the erythorbic acid/erythorbate salt complex, rather than the phenolic compounds in the fruit or vegetables and therefore decolouration does not begin until the entire erythorbic acid/erythorbate salt complex is used up.
- the erythorbic acid/erythorbate salt complex reduces any orthoquinones that are present to colourless diphenols.
- composition suitable for the prevention of the discolouration of produce (fruit) comprising an optional pre-dipping chelating component and an enzyme inhibitor component.
- the chelating component and enzyme inhibitor component are each as hereinbefore described.
- compositions as hereinbefore described in which the pre-dipping component is present we provide a composition as hereinbefore described in which the pre-dipping component is absent.
- kits suitable for the prevention of the discolouration of produce (fruit) comprising:
- the optional pre-dipping component may comprise a chelating agent.
- the chelating agent should have an affinity to copper or iron and salts thereof. It will be understood that more than one chelating agent may be present, for example, a copper selective chelating agent may be combined with an iron selective chelating agent.
- the chelating agent may be an acidulant which may reduce the pH of the environment, such as citric acid.
- the enzyme inhibitor may comprise a combined treatment of an acidulant, reducing agent and an enzyme inhibitor such as tannic acid, and optionally acidified salt (sodium hydrogen sulphate). Therefore, the acidulant is selected from those that will reduce the pH to below 4. In an especially preferred aspect of the invention the acidulant will reduce the pH to about 2.84.
- the reducing agent or antioxidant may preferentially be erythorbic acid/erythorbate salt complex.
- the binding agent may be chitosan,
- shelf life we mean the period for which the produce may be kept without discolouration and alteration to texture and taste occurring.
- shelf life used herein, we mean the period for which the produce may be kept without discolouration and alteration to colour, texture and taste occurring.
- the inhibitors are microbiologically safe but are equally anti microbial themselves.
- tannic acid which functions as an enzyme inhibitor has an inhibitory effect on phenolase by reducing the pH to below 4 the level at which phenolase is inactivated.
- the optimum pH of phenolase activity varies with the source of the enzyme and the particular substrate, but generally it has an optimum pH of 6 - 7. and
- Erythorbic Acid/Erythorbate complex a reducing agent which functions as a free radical scavenger preventing oxidation by altering the REDOX potential of the system and reduces undesirable oxidative products.
- the main role of Erythorbic Acid/Erythorbate complex is to reduce the orthoquinones to colourless diphenols.
- Chitosan/Baobab in this application may be used as an enzyme carrier with anti microbial properties.
- the concentrations of the Prewash and Enzyme Inhibitor used are preferably kept to a minimum -
- Citric Acid needs to be 0.10% to about 4.00% (w/v).
- Enzyme Inhibitor Tannic Acid needs to be 1.00% to about 4% (w/v), Erythorbic acid/erythorbate complex and chitosan .0.01% to about 1.0%
- Absence of oxygen can result in off-flavour development particularly in peeled potatoes facilitating toxin production by microorganisms, for example, Clostridium botulinum, at storage temperatures above 4°C - 5 0 C.
- Our research into the use of semi permeable polythene bags has, after treatment, facilitated a shelf life of 22 days.
- the equilibrium modified atmosphere in the bag is about l%-10% oxygen and l%-10% carbon dioxide under refrigerated conditions at temperature of 5°C
- the diced apples (Royal Gala, Granny Smiths and Golden Delicious) are pre dipped for
- the Enzyme Inhibitor System was operating at pH 2.56.
- the sliced apples were packed into semi permeable poly bags and stored/refrigerated at 6°C.
- the Enzyme Inhibitor System was operating at pH 2.56.
- the sliced fruit were packed into semi permeable poly bags and stored/refrigerated at 6 0 C.
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Abstract
There is described a method for the prevention, mitigation or slowing of the discolouration of produce (fruit) the method comprising: (i) an optional first step of pre-dipping the produce in a chelating agent; and (ii) treating the optionally pre-dipped produce with an enzyme inhibitor.
Description
Composition
Field of the invention
The present invention relates to a novel composition and to novel methods related thereto.
More particularly, the invention relates a novel composition suitable for extending the storage life of fresh produce, such as fruit and vegetables. The use of the composition and the method of the invention prevents or mitigates the spoilage of such fresh produce.
Background of the invention
Enzymatic browning is one of the most studied reactions in fruits, vegetables and seafood. Researchers in the fields of food science, horticulture, plant physiology, including postharvest physiology, microbiology and insect and crustacean physiology, have studied this reaction because of the diversity of its commercial impact upon growers, food processors and consumers.
Many of the research programs have demonstrated successful formulations for preserving processed fruit, vegetables, fish, poultry and meat, but these formulations have proven commercially non-viable due to, inter alia, the expense and/or limited availability of intermediates.
Appearance, flavour, texture and nutritional value are four attributes considered by consumers when making food choices. Appearance, which is significantly impacted by colour, is one of the first attributes used by consumers in evaluating food quality.
When asked to discuss discolouration or browning in foods, those involved from production to processing, usually reflect on its detrimental influence.
Discolouration or browning in fruits and vegetables also gives rise to economic losses. Increases in fruit and vegetable markets projected for the future will not occur if enzymatic discolouration or browning is not understood more and controlled. Enzymatic discolouration and browning is one of the most devastating reactions for many exotic fruits and vegetables, in particular tropical and subtropical varieties. It is estimated that over 50% of losses in fruit occur as a result of enzymatic discolouration or browning (Whitaker and Lee, 1995). Such losses have prompted considerable interest in understanding and controlling phenol oxidase enzymes in foods. Lettuce, other green leafy vegetables, potatoes and other starchy staples, such as sweet potato, breadfruit, yam, mushrooms, apples, avocados, bananas, grapes, peaches, and a variety of other tropical and subtropical fruits and vegetables, are susceptible to discolouration or browning and therefore cause economic losses for the agriculturist. These losses are greater if discolouration or browning occurs closer to the consumer in the processing scheme, due to storage and handling costs prior to this point.
The control of discolouration or browning from harvest to consumer is therefore very critical for minimising losses and maintaining economic value to the agriculturist and
food processor. Discolouration or browning can also adversely affect flavour and nutritional value of fruit and vegetables.
Decolouration, e.g. browning, of fresh produce, such as, fruit and vegetables is undesirable, especially for retailers and customers. Decolouration is anaesthetic and perceived by consumers to indicate that the produce is spoiled. Therefore, processors and retailers aim to prevent or minimise decolouration.
Such decolouration will generally not occur in undamaged or unprepared produce. However, there is an increased demand for prepared fruits and vegetables and therefore the prevention or mitigation of decolouration of such prepared foods is especially important for the retailer of such produce. If the produce is discoloured then the consumer will generally not purchase the product as it is perceived as being damaged.
Enzymic browning is an important colour reaction in fruit and vegetables and in some instances enzymic browning is desirable, for example in developing the flavour of tea and developing the colour and flavour in dried fruits such as figs or raisins.
However, enzymatic browning of many fruits and vegetables may be undesirable and can create economic losses for growers, retailers, etc. This decolouration or browning does not occur in undamaged or uncut fruit and/or vegetables since natural phenolic substrates are separated from the enzyme(s) responsible for browning hence the decolouration will not occur. However once the produce has been cut, peeled, damaged so that the flesh of the fruit or vegetable is exposed to air, rapid
decolouration or browning will occur. This discolouration or browning, of produce such as fruit and vegetables, is often referred to as "enzymic browning" or "enzymatic browning". Enzymic/ enzymatic browning comprises a chemical or biochemical process which involves the enzyme polyphenol oxidase (phenolase), and other enzymes, such as, tyrosinase and catecholase. The enzyme is released when the fruit or vegetable is cut or damaged and discolouration is generally due to enzymic oxidation of phenols to orthoquinones, etc. the orthoquinones very quickly polymerise to form coloured/ brown pigments known as melanins. Melanins are a class of pigments which are derived from the amino acid tyrosine and it is the melanin, or similar compounds in its class, which produces the brown colour observed in fresh produce as hereinbefore described.
The increase in the sale of pre-prepared fruits and vegetables has increased the need for the prevention of discolouration so as to increase at least the perceived shelf life of such produce.
Conventionally, enzymatic browning is controlled with chemicals (such as sodium bisulphite), or by destroying the responsible chemicals with heat, for example, blanching is commonly used destroy the enzyme(s) and to preserve the colour in fruit and/or vegetables. Lemon juice and other acids have been used to preserve the colour in fruit, particularly apples, by lowering the pH.
However, it is important to understand the discolouration process more fully. To enable the discolouration to occur four essential components are required to be present:
1. Oxygen
2. Enzyme
3. Prosthetic group - Copper
4. Substrate
Therefore to introduce some control of enzymic browning one or more of these components needs to be eliminated from the reaction. A number of considerations need to be observed in order to understand what preventative action can be initiated to minimise browning.
Oxygen
Removing oxygen is both difficult and impractical. Fresh produce, such as fruit and vegetables, requires oxygen to maintain normal, or a degree, of respiration. Furthermore, removal of oxygen can favour the growth of anaerobic pathogenic organisms, such as Clostridium perfringens, Clostridium Botulinum and Listeria monocytogenes.
Enzyme
Phenolase enzymes are not easily removed from fresh produce. Heating or blanching treatment has been used for many years, whilst this does inhibit phenolase and other enzymes, it also causes undesirable softening and may itself cause the formation of black discolouration, for example, as in potatoes often referred to as "after cooking darkening" or "ACD"
Copper
Copper or iron accelerates the rate of the enzymatic browning. This can be easily observed when fruit is cut with a rusty knife or mixed in a copper bowl. The use of a chelating agent, such as, EDTA, phosphate based compounds, e.g. sodium acid pyrophosphate, and citric acid have been investigated, but have generally been unsuccessful in preventing phenolase decolouration.
Polyphenol Oxidase (PPO)
Polyphenol Oxidase (PPO) enzymes catalyse the o-hydroxylation of mono-phenols (phenol molecules in which the benzene ring contains a single hydroxyl substituent) to O-phenol molecules containing two hydroxyl substituent' s). They can also further catalyse the oxidation of ø-diphenols to produce ø-quinones. It is this rapid polymerisation of o-quinones to produce black, brown or red pigments (polyphenol) that is the cause of discolouration or browning in fruit and certain vegetables.
The amino acid tyrosine contains a single phenolic ring that may be oxidised by the action of PPO to form o-quinones. Hence PPO may also be referred to as tyrosinase. Polyphenol Oxidase is found in fruit, e.g. apples, and is the enzyme responsible for the fruit turning brown. However discolouration or browning is not unique to apples. A mixture of mono-phenol oxidase and catechol oxidase enzymes is present in nearly all plant tissue and can also be found in bacteria, animals and fungi.
Action of Polyphenol Oxidase
❖ Step 1
+Cu2+ prosthβfic group Oxidation
PPO * O-Quinones
Phenols
Step 2
n n»tnnna« Spontaneous v Mβlanins °-QU'nOπeS Polymerisation > ^" Pigment)
Step 3
Meianins + Amino Acids ~ Enhancement of Brown or Proteins Colour/Pigment
However, a disadvantage with many conventionally known anti-browning agents is their inability to penetrate fruits and/or vegetables quickly.
Sulphites, such as sodium metabisulphite, are known to penetrate fruits and vegetables, quickly and have been used extensively with root vegetables, such as potatoes. However, the use of sulphites is disadvantageous in that, when opening
sulphite treated pre-packed vegetables, such as potatoes, there can be a "whiff" of a sulphurous odour.
Other potential anti-browning agents have been investigated including, for example, anti oxidants, acidulants, chelating agents, enzyme inhibitors and inorganic salts. However, many of them suffer from the disadvantage that they are expensive and/or not commercially available.
US Patent No. 5,939,117 describes a calcium ascorbate composition which is suitable as an anti-browning composition however, such a composition is disadvantageous in that, inter alia, large amounts of ascorbate are required to be use which is undesirable and costly.
Summary of the Invention We have now developed a novel method for the prevention, mitigation or slowing of the discolouration of produce (fruit) the method comprising:
(i) an optional first step of pre-dipping the produce in a chelating agent; and
(iϊ) treating the optionally pre-dipped produce with an enzyme inhibitor.
Preferentially the chelating agent is one which has an affinity to copper or iron; and salts thereof. Such a chelating agent is advantageously an acidulant which may also reduce the pH of the environment. Examples of such a chelating agent are organic
chelating acids, such as, citric acid or a combination of citric acid and tannic acid, and derivatives thereof and combinations thereof. A preferred chelating agent is a combination of citric acid and tannic acid. When the chelating agent comprises a combination of citric acid and tannic acid the ratio of a citric acid: tannic acid may be from about 1:10 to 10:1, preferably about 1:5 to 5:1, more preferably from about 1:2 to 2:1, e.g. about 1:1.
The amount of chelating agent present may vary depending upon, inter alia, the substrate being treated. However, the amount of chelating agent, e.g. tannic acid/citric acid combination, present may be from about 0.1% to about 5% (w/v), preferably from about 0.1% to about 4% (w/v).
A variety of enzyme inhibitors may be utilised in the process of the invention, however, preferentially the enzyme inhibitor is a phenolase inhibitor, for example, which has an effect on phenolase by reducing the pH of the environment to below 4 the level at which phenolase is inactivated. Such an enzyme inhibitor may comprise a combined treatment of an acidulant and a reducing agent. In the combined treatment according to this aspect of the invention may comprise the use separately, sequentially or simultaneously of an acidulant and a reducing agent. A preferred enzyme inhibitor is natural organic acid enzyme inhibitor, e.g. a naturally occurring organic acid, such as, tannic acid, and derivatives thereof.
Thus, it will be understood that tannic acid may have a dual function in the present invention of acting as both a chelating agent and an enzyme inhibitor.
The person skilled in the art will understand that tannic acid is generally a mixture of polyphenols with a pKa of about 6, commercially available tannic acid is suitable for use as a chelating agent and/or an enzyme inhibitor in the present invention. The natural organic acid is enzyme inhibitor may optionally be dissolved in an acidic solution, for example, an aqueous solution of ascorbic acid/glycerol.
The enzyme inhibitor may also include an enzyme carrier, such as a d-glucosamine polysaccharide, e.g. chitosan. When chitosan is present it may be in an amount of from 0 01 to l% (w/v)
Preferentially, the method of the invention comprises the simultaneous treatment of produce (fruit) with a combination of a chelating agent and an enzyme inhibitor, and optionally an antioxidant, a flavour enhancer and/or a sugar. Thus, the combination of a chelating agent and enzyme inhibitor, and optionally an antioxidant a flavour enhancer and a sugar, may be present together in a solution and the produce may be dipped in the solution to achieve the desired effect.
The one or more of an antioxidant, a flavour enhancer and a sugar may comprise materials conventionally known to the person skilled in the art. However, although a variety of antioxidants may be used a preferred antioxidant is erythorbic acid ((2R)-2- [(lR)-l,2-dihydroxyethyl]-4,5-dihydroxyfuran-3-one), and salts thereof, such as, sodium erythorbate. A further preferred antioxidant may be kojic acid (5-hydroxy-2- (hydroxymethyl)-4-pyrone), or a salt thereof. Kojic acid is also known to be a chelating agent. A preferred antioxidant in the present invention may be a combination of erythorbic acid, or a salt thereof and kojic acid, or a salt thereof.
The amount of the antioxidant, e.g. a mixture of two or more of erythorbic acid/erythorbate salt/kojic acid, present may also vary and may be from about 0.25% to about 6.0% (w/v), preferably from about 0.5% to about 5% (w/v), more preferably from about 1% to about 4% (w/v). When the antioxidant comprises a mixture or complex of erythorbic acid/erythorbate salt/kojic acid the ratio of erythorbic acid/erythorbate salt: kojic acid may be from about 1:10 to 10:1, preferably about 1:5 to 5:1, more preferably from about 1:2 to 2:1, e.g. about 1:1.
In one aspect of the invention the acidulant may be an acidified salt, such as, acidified sodium chloride, e.g. sodium hydrogen sulphate (NaHSO4). The modified acidified salt may be a mixture of sodium hydrogen sulphate as hereinbefore described and erythorbic acid/erythorbate salt complex, e.g. 0.1 to 2.% w/w ). The enzyme inhibitor may function as an acidulant and thereby has an inhibitory effect on phenolase, for example, by reducing the pH to below the level at which is required to inactivate phenolase. The optimum pH of phenolase activity varies with the source of the enzyme and the particular substrate, e.g. fruit or vegetable, etc., but generally phenolase has an optimum activity at a pH of from 6 to 7. Therefore, according to this aspect of the invention the acidulant is selected from those that will reduce the pH to below 4 In an especially preferred aspect of the invention the acidulant will reduce the pH to about 3. In an especially preferred aspect of the invention the acidulant will reduce the pH to about 2.84.
A variety of reducing agents or antioxidants may be used which are known to the person skilled in the art. Thus, a preferred reducing agent or antioxidant is erythorbic
acid/erythorbate salt combination, eiythorbic acid/erythorbate is a reducing agent which functions as a free radical scavenger preventing oxidation by altering the REDOX potential of the system and reduces undesirable oxidative products. Erythorbic acid/erythorbate salt complex generally acts as an antioxidant in that oxygen preferentially reacts with the erythorbic acid/erythorbate salt complex, rather than the phenolic compounds in the fruit or vegetables and therefore decolouration does not begin until the entire erythorbic acid/erythorbate salt complex is used up. Furthermore, the erythorbic acid/erythorbate salt complex reduces any orthoquinones that are present to colourless diphenols.
According to one aspect of the invention we provide a method as herein before described wherein the pre-dipping step is present.
According to an alternative aspect of the invention we provide a method as hereinbefore described wherein the pre-dipping step is absent.
Therefore, according to a further aspect of the invention we provide a composition suitable for the prevention of the discolouration of produce (fruit) comprising an optional pre-dipping chelating component and an enzyme inhibitor component.
The chelating component and enzyme inhibitor component are each as hereinbefore described.
According to one aspect of the invention we provide a composition as hereinbefore described in which the pre-dipping component is present.
According to an alternative aspect of the invention we provide a composition as hereinbefore described in which the pre-dipping component is absent.
According to a yet further aspect of the invention we provide a kit suitable for the prevention of the discolouration of produce (fruit) the kit comprising:
(i) an optional pre-dipping component; and
(ii) an enzyme inhibitor component.
According to one aspect of the invention we provide a kit as hereinbefore described in which the pre-dipping component is present.
According to an alternative aspect of the invention we provide a kit as hereinbefore described in which the pre-dipping component is absent.
In the composition or kit as hereinbefore described, the optional pre-dipping component may comprise a chelating agent. Thus, as hereinbefore described the chelating agent should have an affinity to copper or iron and salts thereof. It will be understood that more than one chelating agent may be present, for example, a copper selective chelating agent may be combined with an iron selective chelating agent. The chelating agent may be an acidulant which may reduce the pH of the environment, such as citric acid.
In the composition or kit as hereinbefore described, the enzyme inhibitor may comprise a combined treatment of an acidulant, reducing agent and an enzyme inhibitor such as tannic acid, and optionally acidified salt (sodium hydrogen sulphate). Therefore, the acidulant is selected from those that will reduce the pH to below 4. In an especially preferred aspect of the invention the acidulant will reduce the pH to about 2.84.
In the composition or kit as hereinbefore described, the reducing agent or antioxidant may preferentially be erythorbic acid/erythorbate salt complex. The binding agent may be chitosan,
According to yet a further aspect of the invention we provide produce (fruit) treated with a process, kit or composition as hereinbefore described. Such produce is advantageous in that, inter alia, if it has been peeled sliced or diced, it has a shelf life. By the term shelf life used herein, we mean the period for which the produce may be kept without discolouration and alteration to texture and taste occurring.
By the term "shelf life" used herein, we mean the period for which the produce may be kept without discolouration and alteration to colour, texture and taste occurring.
We especially provide produce (fruit) as hereinbefore described wherein the produce or fruit is the fruit of the African baobab (or monkey bread) tree.
The invention will now be described by way of example only.
Example 1
Anti Browning of Fruit traditional and exotic.
This study is focussed on:
1. The Anti Browning) of fruit using a two phase treatment with Citric acid (Pre- wash) and tannic acid (Enzyme Inhibitor)
2. The inhibitors are microbiologically safe but are equally anti microbial themselves.
3. Commercially feasible, cost effective as a preservative and by extending the shelf life of the produce. 4. Minimising the need to modify in-house processing plant and equipment.
The study takes into account the relevance and importance of retaining by minimising loss of:
1. Natural flavour 2. Colour
3. Texture
4. Overall appearance
Part (1) of Study - The Anti Browning of Apples, Bananas, Plums Melons, Pineapple, Mangos, Pears, Kiwi Fruit, Strawberries and Raspberries, .
The Pre Dip:
1. Is a blend of the organic acidulant Tannic Acid/Citric Acid functions as a chelating agent, chelating the copper at the enzyme - active site.
The Enzyme Inhibitor:
2. Is a natural intermediate Tannic Acid/Erythorbic Acid/Erythorbate /Chitosan solution, tannic acid which functions as an enzyme inhibitor has an inhibitory effect on phenolase by reducing the pH to below 4 the level at which phenolase is inactivated. The optimum pH of phenolase activity varies with the source of the enzyme and the particular substrate, but generally it has an optimum pH of 6 - 7. and
Erythorbic Acid/Erythorbate complex a reducing agent which functions as a free radical scavenger preventing oxidation by altering the REDOX potential of the system and reduces undesirable oxidative products. The main role of Erythorbic Acid/Erythorbate complex is to reduce the orthoquinones to colourless diphenols. and
Chitosan/Baobab in this application may be used as an enzyme carrier with anti microbial properties.
Preparation: The concentrations of the Prewash and Enzyme Inhibitor used are preferably kept to a minimum -
Pre Dip: Citric Acid needs to be 0.10% to about 4.00% (w/v).
Enzyme Inhibitor Tannic Acid needs to be 1.00% to about 4% (w/v), Erythorbic acid/erythorbate complex and chitosan .0.01% to about 1.0%
Packaging: The fruit after treatment were stored in polythene bags which are semi permeable to oxygen and carbon dioxide so an equilibrium** concentration of both gases may be established when the rate of gas transmission through the bag is equal to the rate of respiration (this is "equilibrium modified atmosphere" or "EMA") so as to maintain aerobic conditions required for regular respiratory activity of the Fruit.
Absence of oxygen (anaerobic conditions) can result in off-flavour development particularly in peeled potatoes facilitating toxin production by microorganisms, for example, Clostridium botulinum, at storage temperatures above 4°C - 50C. Our research into the use of semi permeable polythene bags has, after treatment, facilitated a shelf life of 22 days.
**Preferably the equilibrium modified atmosphere in the bag is about l%-10% oxygen and l%-10% carbon dioxide under refrigerated conditions at temperature of 5°C
Mode of Application:
1. The diced apples (Royal Gala, Granny Smiths and Golden Delicious) are pre dipped for
1-2 minutes by mobile immersion in the pre- wash
2. These are then dipped for 2 minutes in the enzyme inhibitor
3. The diced apples are then drained and packed into semi-permeable polythene bags then placed into cold storage at 5°C - 7°C
4. The diced apples were then examined daily - visually for any colour change, taste and texture and then photographed.
5. Controls were also prepared:
• Diced/sliced apples (Un treated) • Diced/sliced apples dipped in potable cold water.
• Diced/sliced apples dipped in Pre -Dip Diced/sliced apples dipped in
Results: 1. After 4 days the treated apples remained in very good condition retaining original taste, colour and texture.
2. On the 8th day diced apples remained in very good condition retaining original taste, colour and texture.
3. Day 12 diced apples remained in very good condition retaining original taste, colour and texture.
4. Day 16 there was no evidence of any deterioration the fruit remained in very good condition retaining original taste, colour and texture.
5. Day 22 some of the sliced diced apples were beginning to exhibit signs of very slight browning.
6. Day 23 most of the sliced diced apples had begun to deteriorate exhibiting darker browning and a general breakdown in texture.
Diced/sliced apples dipped in potable cold water - after day one (1) very light browning was observed.
Diced/sliced diced apples dipped in Pre-Dip- after two (2) days light browning was observed. Taste as expected for Diced apples. Texture firm.
Diced/sliced apples dipped in Enzyme Inhibitor- after 4 days some of the fruit exhibited slight light browning. Taste as expected for diced apples. Texture firm.
PRELIMINARY ANTI BROWNING RESEARCH TEST RESULTS FOR FRUIT
The Enzyme Inhibitor System was operating at pH 2.56. The sliced apples were packed into semi permeable poly bags and stored/refrigerated at 6°C.
❖ Controls Sliced Apples
■ Sliced Apples untreated - after day one (1) hour very light browning was observed.
■ Sliced Apples dipped in potable cold water - after day one (1) very light browning was observed.
■ Sliced Apples dipped in Pre-Dip - after two (2) days light browning was observed. Taste as expected for the variety of apples so described. Texture firm. ■ Sliced Apples dipped in Enzyme Inhibitor- after nine (9) days some of the apples exhibited slight light browning. Taste as expected for apples. Texture firm.
❖ Pre-washed/Enzyme Inhibitor Dip
■ After four (4) days the treated sliced packed apples remained in very good condition retaining original taste, colour and texture.
■ On day eight (8) sliced apples remained in very good condition retaining original taste, colour and texture. ■ On day twelve (12) sliced apples remained in very good condition retaining original taste, colour and texture.
■ On day sixteen (16) there was no evidence of any deterioration. The sliced apples remained in very good condition retaining original taste, colour and texture. ■ On day twenty two (22) some of the sliced apples were beginning to exhibit signs of very slight browning.
■ On day twenty three (23) more of the sliced apples had begun to deteriorate exhibiting darker browning and a general breakdown in texture.
■ Taste as expected for sliced. In the case of the more exotic fruits the taste was noticeably more obvious. Texture firm.
❖ The results for Pears, Plums, Bananas, Mangos, Kiwi Fruit, Raspberries and Strawberries.
The Enzyme Inhibitor System was operating at pH 2.56. The sliced fruit were packed into semi permeable poly bags and stored/refrigerated at 60C.
Pears - Normally achieve <5-6 days shelf life © ©
© ©
CO
0.
30 O
O O
O CS Plums - Normally achieve <4 days shelf life
M O
H U
CS
O
30 O Bananas - Normally achieve <3 days shelf life.
O O
O CS
M O
H U
O
90 O Mangos - Normally <3 days shelf life
O O
O CS w
O H U Sh
C5
O
30 O Kiwi Fruit - Normally <4 days shelf life
O O
O CS
M O
H U
O
90 O
O O
O Raspberries - Normally <3 days shelf life CS w
O H U Sh
C5
O CS
O
90 O Strawberries - Normally <4 days shelf life
O O
O CS w
O H U Sh
C5
O
Claims
1. A method for the prevention, mitigation or slowing of the discolouration of produce (fruit) the method comprising:
(i) an optional first step of pre-dipping the produce in a chelating agent; and
(ii) treating the optionally pre-dipped produce with an enzyme inhibitor.
2. A method according to claim 1 wherein the chelating agent has an affinity for copper or iron and salts thereof.
3. A method according to any preceding claim wherein the chelating agent is an organic chelating acid is selected from citric acid and a combination of citric acid and tannic acid, and derivatives thereof and combinations thereof.
4. A method according to claim 3 wherein the chelating agent is a combination of citric acid and tannic acid, and derivatives thereof.
5. A method according to any preceding claim wherein the amount of chelating agent present is from about 0.1% to about 5% (w/v).
6. A method according to any preceding claim wherein the enzyme inhibitor is a natural organic acid.
7. A method according to claim 6 wherein the enzyme inhibitor is a natural organic acid that is capable of reducing the pH of the environment to below 4.
8. A method according to claims 6 or 7 wherein the natural organic acid is tannic acid, or a derivative thereof.
9. A method according to any one of claims 6 to 8 wherein the natural organic acid is in an acidic solution.
10. A method according to claim 9 wherein the acidic solution comprises an aqueous solution of ascorbic acid/glycerol.
11. A method according to any preceding claim wherein the enzyme inhibitor includes an enzyme carrier.
12. A method according to claim 11 wherein the enzyme carrier is a d- glucosamine polysaccharide.
13. A method according to claim 11 or 12 wherein the enzyme carrier is present in an amount of from 0 01 to 1% (w/v).
14. A method according to any preceding claim wherein the enzyme inhibitor is capable of reducing the pH to below 4.
15. A method according to any preceding claim which comprises the simultaneous treatment of the produce (fruit) with a combination of a chelating agent, an enzyme inhibitor, and one or more of an antioxidant, a flavour enhancer and a sugar.
16. A method according to claim 15 wherein the antioxidant is selected from erythorbic acid ((2R)-2-[(li?)-l,2-dihydroxyethyl]-4;(5-dihydroxyfuran-3-one), or a salt thereof, and kojic acid (5-hydroxy-2-(hydroxymethyl)-4-pyrone), or a salt thereof.
17. A method according to claim 16 wherein the antioxidant is a combination of erythorbic acid or a salt thereof, and kojic acid, or a salt thereof.
18. A method according to claim 16 or 17 wherein the amount of the antioxidant is from about 0.25% to about 6.0% (w/v).
19. A method according to any preceding claim wherein the pre-dipping step is present.
20. A method according to any one of claims 1 to 18 wherein the pre-dipping step is absent.
21. A composition suitable for the prevention of the discolouration of produce (fruit) comprising an optional pre-dipping chelating component and an enzyme inhibitor component.
22. A composition according to claim 21 wherein the chelating agent is an organic chelating acid is selected from citric acid and tannic acid, and derivatives thereof and combinations thereof.
23. A composition according to any one of claims 21 to 22 wherein the chelating agent is a combination of citric acid and tannic acid, and derivatives thereof.
24. A composition according to any one of claims 22 to 23 wherein the amount of chelating agent present is from about 0.1% to about 5% (w/v).
25. A composition according to any one of claims 22 to 24 wherein the enzyme inhibitor is a natural organic acid.
26. A composition according to claim 25 wherein the enzyme inhibitor is a natural organic acid that is capable of reducing the pH of the environment to below 4.
27. A composition according to claims 25 or 26 wherein the natural organic acid is tannic acid, or a derivative thereof.
28. A composition according to any one of claims 25 to 27 wherein the natural organic acid is an acidic solution.
29. A composition according to claim 28 wherein the acidic solution comprises an aqueous solution of ascorbic acid/glycerol.
30. A composition according to any one of claims 21 to 29 wherein the enzyme inhibitor includes an enzyme carrier.
31. A composition according to claim 30 wherein the enzyme carrier is a d- glucosamine polysaccharide.
32. A composition according to claims 30 to 31 wherein the enzyme carrier is present in an amount of from 0 01 to 1% (w/v).
33. A composition according to any one of claims 30 to 32 wherein the enzyme inhibitor is capable of reducing the pH to below 4.
34. A composition according to any one of claims 21 to 33 which comprises the simultaneous treatment of the produce (fruit) with a combination of a chelating agent, an enzyme inhibitor, and one or more of an antioxidant, a flavour enhancer and a sugar.
35. A composition according to claim 34 wherein the antioxidant is selected from erythorbic acid ((2R)-2-[(lR)-l52-dihydroxyethyl]-4,5-dihydroxyfuran-3-one), or a salt thereof, and kojic acid (5-hydroxy-2-(hydroxymethyl)-4-pyrone), or a salt thereof.
36. A composition according to claims 34 or 35 wherein the antioxidant is a combination of erythorbic acid or a salt thereof, and kojic acid, or a salt thereof.
37. A composition according to any one of claims 34 to 36 wherein the amount of the antioxidant is from about 0.25% to about 6.0% (w/v).
38. A composition according to any one of claims 21 to 37 wherein the pre- dipping step is present.
39. A composition according to any one of claims 21 to 37 wherein the pre- dipping step is absent.
40. A kit suitable for the prevention of the discolouration of produce (fruit) the kit comprising:
(i) an optional pre-dipping chelating agent component; and
(ii) an enzyme inhibitor component.
41. A kit according to claim 40 wherein the chelating agent is an organic chelating acid is selected from citric acid and tannic acid, and derivatives thereof and combinations thereof.
42. A kit according to claims 40 or 41 wherein the chelating agent is a combination of citric acid and tannic acid, and derivatives thereof.
43. A kit according to any one of claims 40 to 42 wherein the amount of chelating agent present is from about 0.1% to about 5% (w/v).
44. A kit according to any one of claims 40 to 43 wherein the enzyme inhibitor is a natural organic acid.
45. A kit according to claim 44 wherein the enzyme inhibitor is a natural organic acid that is capable of reducing the pH of the environment to below 4.
46. A kit according to any one of claims 44 to 45 wherein the natural organic acid is tannic acid, or a derivative thereof.
47. A kit according to any one of claims 44 to 46 wherein the natural organic acid is an acidic solution.
48. A kit according to claim 47 wherein the acidic solution comprises an aqueous solution of ascorbic acid/glycerol.
49. A kit according to any one of claims 40 to 48 wherein the enzyme inhibitor includes an enzyme carrier.
50. A kit according to claim 49 wherein the enzyme carrier is a d-glucosamine polysaccharide.
51. A kit according to claims 49 to 50 wherein the enzyme carrier is present in an amount of from 0 01 to 1% (w/v).
52. A kit according to any one of claims 40 to 51 wherein the enzyme inhibitor is capable of reducing the pH to below 4.
53. A kit according to any one of claims 40 to 52 which comprises the simultaneous treatment of the produce (fruit) with a combination of a chelating agent, an enzyme inhibitor, and one or more of an antioxidant, a flavour enhancer and a sugar.
54. A kit according to claim 53 wherein the antioxidant is selected from erythorbic acid ((2/?)-2-[(lR)-l,2-dihydroxyethyl]-4,5-dihydroxyfuran-3-one), or a salt thereof, and kojic acid (5-hydroxy-2-(hydroxymethyl)-4-pyrone), or a salt thereof.
55. A kit according to claims 53 or 54 wherein the antioxidant is a combination of erythorbic acid or a salt thereof, and kojic acid, or a salt thereof.
56. A kit according to any one of claims 53 to 55 wherein the amount of the antioxidant is from about 0.25% to about 6.0% (w/v).
57. A kit according to any one of claims 40 to 56 wherein the pre-dipping step is present.
58. A kit according to any one of claims 40 to 56 wherein the pre-dipping step is absent.
59. Produce treated with a process, composition or kit according to any one of the preceding claims.
60. A method, composition, kit or produce as hereinbefore described with reference to the accompanying examples.
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP10727783A EP2437609A2 (en) | 2009-06-01 | 2010-06-01 | Composition |
US13/375,753 US8815323B2 (en) | 2009-06-01 | 2010-06-01 | Method for the prevention of the discoloration of fruit |
US14/464,046 US20140356498A1 (en) | 2009-06-01 | 2014-08-20 | Composition |
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB0909357A GB0909357D0 (en) | 2009-06-01 | 2009-06-01 | Composition |
GB0909357.6 | 2009-06-01 | ||
GB1005378.3 | 2010-03-30 | ||
GBGB1005378.3A GB201005378D0 (en) | 2010-03-30 | 2010-03-30 | Composition |
Related Child Applications (2)
Application Number | Title | Priority Date | Filing Date |
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US13/375,753 A-371-Of-International US8815323B2 (en) | 2009-06-01 | 2010-06-01 | Method for the prevention of the discoloration of fruit |
US14/464,046 Continuation US20140356498A1 (en) | 2009-06-01 | 2014-08-20 | Composition |
Publications (2)
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WO2010139946A2 true WO2010139946A2 (en) | 2010-12-09 |
WO2010139946A3 WO2010139946A3 (en) | 2011-03-03 |
Family
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PCT/GB2010/001081 WO2010139946A2 (en) | 2009-06-01 | 2010-06-01 | Composition |
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US (2) | US8815323B2 (en) |
EP (1) | EP2437609A2 (en) |
WO (1) | WO2010139946A2 (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2011107753A1 (en) * | 2010-03-05 | 2011-09-09 | Natural Biotechnology Sprl | Antimicrobial agent |
WO2013079903A1 (en) * | 2011-11-30 | 2013-06-06 | Natural Biotechnology Sprl | Composition for extending the storage life of fresh produce |
US8815323B2 (en) | 2009-06-01 | 2014-08-26 | Jeff Dodd | Method for the prevention of the discoloration of fruit |
CN108135187A (en) * | 2015-10-02 | 2018-06-08 | 大日精化工业株式会社 | The inhibitor that plant is inhibited to change colour as caused by physical/chemical irritation |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2018152462A1 (en) | 2017-02-18 | 2018-08-23 | Cryovac, Inc. | Minimally processed fresh cut produce with enhanced shelf life and process of preparation thereof |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
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US5939117A (en) | 1997-08-11 | 1999-08-17 | Mantrose-Haeuser Co., Inc. | Methods for preserving fresh fruit and product thereof |
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GB1158571A (en) | 1966-08-07 | 1969-07-16 | Charles Illouze | Preservation of Fruits and Vegetables |
US5055313A (en) * | 1987-11-09 | 1991-10-08 | Monsanto Company | Food preservative compositions |
JPH03130036A (en) | 1989-10-16 | 1991-06-03 | Seiwa Kasei Kk | Method for preventing discoloration of food |
US5198254A (en) * | 1991-04-03 | 1993-03-30 | The United States Of America As Represented By The Secretary Of Agriculture | Composition and method of increasing stability of fruits, vegetables or fungi |
US5645880A (en) * | 1993-07-08 | 1997-07-08 | Mcardle; Blaise | Protein-polysaccharide complex composition and method of use |
AUPM677594A0 (en) | 1994-07-12 | 1994-08-04 | Daratech Pty Ltd | Preservation of exposed underground plant structures |
US5912034A (en) * | 1997-09-22 | 1999-06-15 | Epl Technologies, Inc. | Process for inhibiting enzymatic browning and maintaining textural quality of fresh peeled potatoes |
AUPP146598A0 (en) * | 1998-01-21 | 1998-02-12 | Health And Hygiene International Pty Ltd | Fruit and vegetable wash |
US20050118310A1 (en) | 2001-07-31 | 2005-06-02 | Lacroix Monique | Formulations of compounds derived from natural sources and their use with irradiation for food preservation |
JP2006304790A (en) | 2005-03-31 | 2006-11-09 | National Food Research Institute | Browning enzyme inhibitor |
US8815323B2 (en) | 2009-06-01 | 2014-08-26 | Jeff Dodd | Method for the prevention of the discoloration of fruit |
-
2010
- 2010-06-01 US US13/375,753 patent/US8815323B2/en not_active Expired - Fee Related
- 2010-06-01 WO PCT/GB2010/001081 patent/WO2010139946A2/en active Application Filing
- 2010-06-01 EP EP10727783A patent/EP2437609A2/en not_active Withdrawn
-
2014
- 2014-08-20 US US14/464,046 patent/US20140356498A1/en not_active Abandoned
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5939117A (en) | 1997-08-11 | 1999-08-17 | Mantrose-Haeuser Co., Inc. | Methods for preserving fresh fruit and product thereof |
Non-Patent Citations (1)
Title |
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See also references of EP2437609A2 |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US8815323B2 (en) | 2009-06-01 | 2014-08-26 | Jeff Dodd | Method for the prevention of the discoloration of fruit |
WO2011107753A1 (en) * | 2010-03-05 | 2011-09-09 | Natural Biotechnology Sprl | Antimicrobial agent |
WO2013079903A1 (en) * | 2011-11-30 | 2013-06-06 | Natural Biotechnology Sprl | Composition for extending the storage life of fresh produce |
CN108135187A (en) * | 2015-10-02 | 2018-06-08 | 大日精化工业株式会社 | The inhibitor that plant is inhibited to change colour as caused by physical/chemical irritation |
Also Published As
Publication number | Publication date |
---|---|
US20120128841A1 (en) | 2012-05-24 |
US20140356498A1 (en) | 2014-12-04 |
WO2010139946A3 (en) | 2011-03-03 |
US8815323B2 (en) | 2014-08-26 |
EP2437609A2 (en) | 2012-04-11 |
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