WO2016033659A1 - Conservation d'aliments - Google Patents

Conservation d'aliments Download PDF

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Publication number
WO2016033659A1
WO2016033659A1 PCT/AU2015/050525 AU2015050525W WO2016033659A1 WO 2016033659 A1 WO2016033659 A1 WO 2016033659A1 AU 2015050525 W AU2015050525 W AU 2015050525W WO 2016033659 A1 WO2016033659 A1 WO 2016033659A1
Authority
WO
WIPO (PCT)
Prior art keywords
metal
package
food
packaged product
therapeutic substance
Prior art date
Application number
PCT/AU2015/050525
Other languages
English (en)
Inventor
Andrew David Scully
Pablo JULIANO
Kai KNOERZER
Thambaramala V. GAMAGE
Netsanet Shiferaw TEREFE
Rangika WEERAKKODY
Tanoj Kumar SINGH
Original Assignee
Commonwealth Scientific And Industrial Research Organisation
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from AU2014903539A external-priority patent/AU2014903539A0/en
Application filed by Commonwealth Scientific And Industrial Research Organisation filed Critical Commonwealth Scientific And Industrial Research Organisation
Priority to AU2015311625A priority Critical patent/AU2015311625A1/en
Publication of WO2016033659A1 publication Critical patent/WO2016033659A1/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
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/24—Inorganic compounds
    • 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
    • A23L3/34—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
    • A23L3/358—Inorganic compounds
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants

Definitions

  • the present disclosure relates to packaged food or therapeutic products and packages that prevent, reduce or delay non-enzymatic browning of the food or therapeutic substances upon storage. Methods of preventing, reducing or delaying non-enzymatic browning and increasing shelf life of products are also described.
  • Non-enzymatic browning is a known problem in packaged foods, particularly packaged fruit products.
  • Treatment of foods and therapeutic products for preservation by processes such as thermal processing, high pressure processing and high pressure thermal processing are effective in reducing or eliminating harmful microorganisms such as bacteria, yeasts and moulds and also better preserves the natural quality attributes of the packaged product.
  • foods such as fruits that are subject to such processing undergo discolouration over time and this limits the storage time and shelf life of these products.
  • Transparent packaging results in the consumer electing not to purchase products that have discolouration.
  • Non-transparent packaging results in consumer dissatisfaction if a discoloured product is purchased.
  • HPTP High pressure thermal processing
  • the present disclosure is predicated at least in part on the discovery that inclusion of a single metal, for example, as a coating, in a particulate or piece form or dissolved in a liquid or a food or therapeutic product prevents, reduces or delays the non-enzymatic browning process thereby extending storage time and shelf life of the products.
  • the present disclosure provides a packaged product comprising: i) a food or therapeutic substance that comprises one or more amino-containing compounds and one or more carbonyl-containing compounds;
  • the metal forms a coating on at least a portion of an internal surface of the package, forms a coating on a material added to the internal volume of the package, is in particulate form or in pieces in the internal volume of the package, or is in solution in the food or therapeutic substance.
  • the metal is tin or magnesium.
  • a non-metallic package having an internal volume, said internal volume comprising a metal, wherein the metal is substantially the only metal in or in contact with the internal volume.
  • the package is formed from polymeric material and the metal is coated on an internal surface of the package or in particulate form or in the form of pieces in the internal volume of the package.
  • a method of preventing, reducing or delaying non-enzymatic browning in a food or therapeutic substance that comprises one or more amino-containing compounds and one or more carbonyl-containing compounds comprising:
  • providing the food or therapeutic substance to the internal volume of the package providing a metal to the internal volume of the package, wherein the metal is substantially the only metal in the internal volume of the package and the metal is in contact with the food or therapeutic substance;
  • the metal is tin or magnesium and the metal is coated on at least a portion of an internal surface of the package, forms a coating on a material added to the internal volume of the package, is in particulate form or in pieces in the internal volume in the package, or is in solution in the food or therapeutic substance in the package.
  • the method further comprises exposing the sealed package to a process selected from thermal processing, high pressure processing, high pressure thermal processing or electromagnetic, microwave or ohmic heat processing.
  • a packaged product comprising:
  • a food or therapeutic substance that comprises one or more amino-containing compounds and one or more carbonyl-containing compounds
  • a metal wherein the metal is in contact with the food or therapeutic substance and the metal is substantially the only metal in the packaged product that is in contact with the food or therapeutic substance.
  • the food or therapeutic substance is a food or substance that comprises one or more amino-containing compounds and one or more carbonyl-containing compounds and is therefore able to undergo non-enzymatic browning (NEB).
  • NEB non-enzymatic browning
  • suitable amino-containing compounds include, but are not limited to, amino acids, peptides, oligopeptides and proteins.
  • suitable carbonyl-containing compounds include, but are not limited to, reducing sugars such as glucose, glyceraldehyde, galactose, lactose, maltose and starches including hydrolysed starch.
  • the amino-containing compound and the carbonyl- containing compound are different compounds.
  • the amino-containing compound and the carbonyl-containing compound are a single compound having both amino group and carbonyl group.
  • the product is a food, especially food consisting of or comprising one or more of fruit, vegetables, dairy products, meat or fish.
  • the food consists of or comprises fruit.
  • the fruit is selected from one or more of pears, apples, peaches, plums, nectarines, apricots, nashi pears, pineapple, passion fruit, cherries, kiwi fruit, exotic fruits such as mangos, guava, lychees, jakfruit, durian, mangosteen, papaya, abiu, breadfruit, star fruit, giant granadilla, Malay roseapple, mamey sapote, matisia, ramboi, rambutan, custard apple, rollinia, salak, soursop, wax jambu and white sapote and citrus fruits such as lemons, oranges, blood oranges, mandarin, grapefruit, tangerines, limes, pum
  • the food consists of or comprises a vegetable.
  • suitable vegetables include, but not limited to, one or more of, carrots, corn, mushrooms, asparagus, celery, brussels sprouts, broccoli, tomatoes, potatoes, onions, olives, parsnips, turnips, kumara, radishes, yams, swede, cabbage, cucumber, gherkin, artichokes and legumes such as peas, green beans, butter beans, broad beans, kidney beans, lima beans, chick peas, black eyed beans and haricot beans.
  • the food product consists of or comprises a dairy product.
  • Suitable dairy products include, but are not limited to, infant formula, milk concentrates and evaporated milk.
  • the food product consists of or comprises a meat or fish product.
  • Suitable meat or fish products include, but are not limited to, ham, bacon, salami, corned beef, cooked meats such as roast beef, lamb, pork and chicken, salmon, tuna, sardines, kippers and mackerel.
  • the food is packaged in a liquid such as water, syrup, brine, juice, sauce or gravy.
  • the liquid has a pH less than 8, especially a pH of 7 or less or a pH of 6 or less or 5 or less, more especially an acidic pH.
  • the pH is between 2.5 and 5.
  • the pH may be in the range of 2.5 to 12 and will depend on the identity of the therapeutic substance.
  • the food or therapeutic substance is a liquid.
  • suitable liquids include fruit juices, fruit purees, vegetable juices, vegetable purees, dairy based drinks, blood serum liquid ingredients and analogue drinks such as those containing protein
  • the therapeutic substance may be selected from syrups, infusions, solutions, suspensions or liquid mixtures in dossifiers or syringes.
  • the therapeutic substance is a plant derived material, which may not be edible, such as leaves, stems, bark, fruit, nuts, sap or exudate, and which may be cut into pieces by slicing, chopping or grating, ground, macerated, pulped or an extract thereof,
  • Each therapeutic substance comprises an amino-containing compound and a carbonyl-containing compound.
  • the food or therapeutic substance may be subject to further treatment with an enzymatic browning inhibitor prior to sealing the package, for example, by soaking, spraying dusting, coating or dipping into an enzymatic browning inhibitor or solution thereof.
  • enzymatic browning inhibitors include ascorbic acid and ascorbates, citric acid and citrates (e.g. lemon juice), sulphites (e.g sodium bisulfite), phosphoric acid and phosphates, chelating agents (e.g. EDTA) glutathione and cysteine.
  • the non-metallic packaging is any non-metallic packaging that is suitable for packaging food or therapeutic substances and is suitable for use in thermal, high pressure, high pressure thermal, electromagnetic heating, or ohmic heating processes.
  • suitable packaging include glass and flexible packaging such as plastic pouches, plastic bags, plastic cups, plastic tubs or other plastic containers.
  • the packaging is flexible packaging, such as plastic pouches, bags, cups, tubs and other plastic containers, the cups and tubs and other plastic containers including spouts, caps, lids or sealed plastic covers.
  • Glass packaging is suitable for use in thermal processes, electromagnetic, microwave or ohmic heating processes but is not suitable for use in high pressure processes including high pressure thermal processes.
  • the food or therapeutic substance is subject to processing, such as thermal processing, high pressure processing, high pressure thermal processing, electromagnetic or ohmic heat processing, after packaging has occurred.
  • processing such as thermal processing, high pressure processing, high pressure thermal processing, electromagnetic or ohmic heat processing, after packaging has occurred.
  • the food or therapeutic substance is subject to processing prior to being packaged, and after processing is placed in the package aseptically.
  • the flexible packaging is made of a polymeric material.
  • the polymeric material must be a polymeric material that is a food grade polymeric material that is safe for use in contact with food or therapeutic materials.
  • suitable polymeric materials include polyethylene polymers, polypropylene polymers, polystyrene polymers, polyvinyl chloride polymers, polyvinyl polymers, poly aery lie acid polymers, ionomers, polyamide polymers, polyacetyl polymers, halogenated olefin polymers, polyester polymers, polyacetal polymers, polyether polymers, polyurethane polymers, polysulfide polymers, polysulphone polymers, silicone polymers, polyallyl ester polymers, silicone rubbers, epoxide resins, petroleum resins, alkyd resins, amino resins or combinations thereof.
  • Suitable polymers include, but are not limited to, polyethylene (PE), polyethylene terephthalate (PET), high-density polyethylene (HDPE), low-density polyethylene (LDPE), very low-density polyethylene (VLDPE), linear low-density polyethylene (LLDPE), polypropylene (PP), biaxially oriented polypropylene (BOPP), retortable cast polypropylene (R-CPP), cast polypropylene (CPP), polystyrene (PS), expanded polystyrene (EPS), general purpose polystyrene (GPPS), styrene butadiene rubber (SBR), polyvinyl chloride, ethylene vinyl acetate (EVA), ethylene vinyl alcohol (EVOH), polyvinyl acetate (PVA), polymethylmethacrylate (PMMA), polyacrytonitrile (PAN), polyethylene oxide (PEO), polyoxymethylene (POM), polyamide (PA), aliphatic polyamide, aromatic polyamide
  • the package is in the form of a laminate of more than one polymeric material.
  • the package may comprise a laminate of PET and PP, PET and PE, PE and PP, PS and EVOH, PET/Metal/LLDPE, PET/Metal/PA, A-PET/PE (PEEL), BOPP/PE, BOPP/PET/PE, HDPE/foil, PE/EVOH/PE, PP/EVOH/PP, PE/PA/PE, PA/Al/PP, PET/oriented nylon (ON)/Al/R-CPP and PET/A1/CPP, or PET and oriented PA and PP, where interspersed between each layer may be an adhesive.
  • the laminate includes an oxygen transmission barrier (OTB).
  • OTB oxygen transmission barrier
  • the OTB may be included between two layers of polymeric material in the laminate and provides a barrier to oxygen entering the internal volume of the package. The presence of oxygen in the internal volume of the package can result in oxidation of the food or therapeutic substance contained in the internal volume, causing deterioration of the food or substance and contributing to discolouration of the product.
  • Non-limiting examples of suitable oxygen transmission barriers include thermoplastic polymer materials such as ethylenevinyl alcohol copolymers (EVOH), polyvinylidene chloride (PVDC), polyamide (PA), polyvinylalcohol (PVOH) and nylon meta-xylenediamine (MXD6) copolymers; metal foils such as aluminium foil, and others such as oxides of aluminium (Al x O y ) and silicon (SiO x ).
  • thermoplastic polymer materials such as ethylenevinyl alcohol copolymers (EVOH), polyvinylidene chloride (PVDC), polyamide (PA), polyvinylalcohol (PVOH) and nylon meta-xylenediamine (MXD6) copolymers
  • metal foils such as aluminium foil, and others such as oxides of aluminium (Al x O y ) and silicon (SiO x ).
  • the metal in contact with the food or therapeutic substance is disposed in the internal volume of the non-metallic package, and is substantially the only metal in contact with the food or therapeutic substance.
  • substantially the only metal in contact with the food or therapeutic substance is meant that it is the only metal intentionally included in the internal volume of the package. This term does not exclude the presence of metal contaminants that may be present in small or insignificant amounts in the packaging material or the food or therapeutic substance or metals that may be present in the food or therapeutic product, for example as nutrients, or the presence of metals internally placed within in a laminate or on the external surface thereof, but not forming part of the internal surface of the internal volume of the package.
  • the metal in contact with the food or therapeutic substance is meant that the metal is contained in the internal volume of the package where it is able to be in contact with the food or therapeutic substance.
  • the metal is at least in part constantly in contact with the food or therapeutic substance.
  • the metal is completely in contact with the food or therapeutic substance.
  • the metal may be disposed within the internal volume so as to be in contact with the food or therapeutic substance for at least a portion of the subsequent processing time, or for the duration of the processing time.
  • the metal is present in the liquid that forms the food or therapeutic substance or part of the food or therapeutic substance.
  • the metal may be present in a liquid food such as a fruit or vegetable juice, or may be present in the liquid, syrup, brine, sauce or gravy that forms part of the food or may be present in the liquid therapeutic substance.
  • the metal is present in the internal volume of the package containing the food or therapeutic substance in particulate form or as pieces.
  • the metal may be in the form of metallic granules or metallic foil pieces or strips.
  • the particulate metal may be attached to a surface of the internal volume of the package or may be suspended in the food or therapeutic substance.
  • the metal When the metal is in particulate form or in pieces, it may be contained within a permeable container such as a permeable membrane or tea bag type container suspended in the food or therapeutic substance or attached to the internal surface of the package.
  • the pieces or strips may be suspended in the food or therapeutic substance or may be attached at least in part to the internal surface of the package.
  • the metal is coated on at least part of an internal surface of the package. In some embodiments, the metal is coated on one internal surface of the package. In other embodiments, the metal is coated on part or all of more than one internal surface of the package.
  • the internal surface may be, for example, one or more of the bottom of the cup, tub or other container, one or more of the side walls of a cup, tub or other container, or the lid or sealing material of the cup, tub or other container or the sides of a pouch or bag.
  • the metal may be applied to the internal surface of the package prior to manufacture of the package, during manufacture of the package or after manufacture of the package.
  • the metal may be applied by any suitable means for example, sputter coating, electron-beam evaporation, chemical vapour deposition, plasma-enhanced chemical vapour deposition, plasma spray deposition, atomic layer deposition, electrolytic deposition, autocatalytic deposition and the like.
  • the thickness of the metal coating will depend on the size of the package and the portion of the package coated as well as the desired time of storage of the product, but can be in the order of 0.01 ⁇ to 700 ⁇ , especially 0.01 ⁇ to 500 ⁇ , 0.01 ⁇ to 250 ⁇ , 0.01 ⁇ to 100 ⁇ , 0.01 ⁇ to 50 ⁇ or 0.01 ⁇ to 10 ⁇ , 0.01 ⁇ to 2.0 ⁇ .
  • the thickness of the metal coating is in the range of 0.1 ⁇ to 1.0 ⁇ . In some embodiments, the thickness of the metal coating is about or greater than 0.6 ⁇ , such as about or greater than 0.7 ⁇ , or about or greater than 0.8 ⁇ , or about or greater than 0.9 ⁇ , or about or greater than 1.0 ⁇ , or about or greater than 1.1 ⁇ , or about or greater than 1.2 ⁇ , or about or greater than 1.3 ⁇ , or about or greater than 1.4 ⁇ , or about or greater than 1.5 ⁇ .
  • the metal is coated on at least part of a food- and/or therapeutic substance- grade material present in the internal volume of the package (by which is meant a substance which is safe for use with the food or therapeutic substance.
  • the material is polymeric material, such as described herein, and may be in the form of sheets, films, pieces, strips, fibres, granules or beads.
  • the metal may be applied by any suitable means for example, sputter coating, electron-beam evaporation, chemical vapour deposition, plasma-enhanced chemical vapour deposition, plasma spray deposition, atomic layer deposition, electrolytic deposition, autocatalytic deposition and the like.
  • the thickness of the metal coating will depend on the size of the package and the portion of the package coated as well as the desired time of storage of the product, but can be in the order of 0.01 ⁇ to 700 ⁇ , especially 0.01 ⁇ to 500 ⁇ , 0.01 ⁇ to 250 ⁇ , 0.01 ⁇ to 100 ⁇ , 0.01 ⁇ to 50 ⁇ or 0.01 ⁇ to 10 ⁇ , 0.01 ⁇ to 2.0 ⁇ . In some embodiments, the thickness of the metal coating is in the range of 0.1 ⁇ to 1.0 ⁇ .
  • the thickness of the metal coating is about or greater than 0.6 ⁇ , such as about or greater than 0.7 ⁇ , or about or greater than 0.8 ⁇ , or about or greater than 0.9 ⁇ , or about or greater than 1.0 ⁇ , or about or greater than 1.1 ⁇ , or about or greater than 1.2 ⁇ , or about or greater than 1.3 ⁇ , or about or greater than 1.4 ⁇ , or about or greater than 1.5 ⁇ .
  • the metal coated material may be attached to a surface of the internal volume of the package or may be suspended in the food or therapeutic substance.
  • the metal coated material may be contained within a permeable container such as a permeable membrane or tea bag type container suspended in the food or therapeutic substance or attached to the internal surface of the package.
  • the metal coated material may be suspended in the food or therapeutic substance or may be attached at least in part to the internal surface of the package. It will be understood that the material may be a laminate as described herein, and which may include an internal metal layer, however, the internal metal layer does not make contact with the food or therapeutic substance in the package.
  • the metal may be any metal that is able to prevent reactions that lead to non- enzymatic browning and is considered safe for human consumption. There may be regulations or guidelines as to how much metal may be present in the food or therapeutic product at the point of consumption.
  • the metal is selected from one of tin, magnesium, copper, iron, zinc, nickel, cobalt, aluminium or chromium.
  • the metal is tin or magnesium.
  • the metal is tin.
  • the metal may be present in elemental form or as a metal salt or oxide and may be disposed in the internal volume of the package in solid or solution form as appropriate.
  • the metal is selected from elemental tin, magnesium, copper, iron, zinc, nickel, cobalt, aluminium or chromium and/or a salt thereof and/or an oxide thereof.
  • the metal is present in elemental form.
  • the elemental metal has a purity of at least 95%, such as at least 97%, 98%, or 99%.
  • the metal is elemental tin or magnesium and has a purity of at least 98 or 99%.
  • the metal is tin and is present in the package either coated on at least a portion of an internal surface of the package, or coated on a food- or therapeutic substance-grade material present in the internal volume of the package.
  • the package is a pouch, such as a retort pouch, or bag.
  • the composition of the food product especially pH, dissolved oxygen level and the presence of nitrites, nitrates, anthracyanins and sulfur compounds.
  • the amount of metal present is calculated taking into account these factors, so that the desired storage time can be achieved while not exceeding the maximum amount of metal allowed in the consumable product. In some embodiments, the amount of metal does not exceed about 200 ppm.
  • the packaged product may be for retail purposes to be sold in supermarkets or during food service in cafes and restaurants and the like, or may be prepared for specific purposes such as for institutions including hospitals, prisons or nursing homes or for combat rations such as Military Ready to Eat (MRE) meals.
  • MRE Military Ready to Eat
  • a non-metallic package having an internal volume, said internal volume comprising a metal, wherein the metal is substantially the only metal in or in contact with the internal volume.
  • the non-metallic package is useful in the packaged product described above.
  • the package may be any suitable size and shape to package the food or therapeutic substance.
  • the package may be in the form of a pouch, such as a retort pouch or stand-up retort pouch, a bag, a cup, a tub or a bottle, and may be, for example, cylindrical, frustoconical, bursiform, square tubular or tray shaped.
  • the package may contain a pouring or dispensing means such as a cap or spout.
  • the package may be sealed by any suitable means, for example, by use of a lid, cap or peel-back covering for cups, tubs or bottles or, as in the case of pouches or bags, the two upper edges may be sealed using an adhesive or heat such as known in the art, optionally incorporating a cap or spout.
  • the pouch or bag may be vacuum sealed.
  • the package or at least part of the package is transparent, translucent or opaque. At least part of the package may be transparent if it is desirable to have manufacturer, retailer or consumer visual inspection of the food or therapeutic substance inside the package.
  • the package may have an internal volume of a size suitable to store the desired amount of product.
  • the package may be of a size suitable for a single serve of food or dose of therapeutic substance or multiple servings of food or doses of therapeutic substance.
  • the package may be of a size suitable for bulk storage, for example, after harvest or preparation where the product may be processed or semi-processed such as by washing, until the time the product is repackaged for retail or medical purpose.
  • a method of preventing, reducing or delaying non-enzymatic browning in a food or therapeutic substance that comprises one or more amino-containing compounds and one or more carbonyl-containing compounds comprising:
  • providing the food or therapeutic substance to the internal volume of the package providing a metal to the internal volume of the package, wherein the metal is substantially the only metal in the internal volume of the package and the metal is in contact with the food or therapeutic substance;
  • the method makes use of the package and forms the packaged food described above.
  • the method further comprises a step of treating the sealed package with a process selected from thermal processing, high pressure processing, high pressure thermal processing and electromagnetic (microwave or radiofrequency) or ohmic processing, especially thermal processing, high pressure thermal processing and high pressure processing, more especially high pressure thermal processing.
  • the food or therapeutic substance is treated with a process selected from thermal processing, high pressure processing, high pressure thermal processing and electromagnetic (microwave or radiofrequency) or ohmic processing before being provided to the internal volume of the package, wherein filing the internal volume of the package occurs under aseptic conditions.
  • processing occurs before the package is sealed. In other embodiments, the processing occurs after the package is sealed.
  • the methods of preventing, reducing or delaying non- enzymatic browning in a food or therapeutic substance is a method of extending or increasing the shelf life of the food or therapeutic substance.
  • the shelf life may be extended to 20-fold, 15-fold, 10-fold, 8-fold or 5-fold the length of time compared to packaged food or therapeutic substance that does not include the metal in the internal volume of the package.
  • the packaged food or therapeutic substance may refrigerated (for example at 4-10°C) , or be stored at room temperature or without refrigeration for a desired period of time, such as at least 4 weeks, or 2-3 months, or 6 months, 12 months or more, depending on the nature of the food or therapeutic substance.
  • Figure 1 provides graphical representations of the visual colour change in pear samples with tin foil or SnCl 2 at varying concentrations (0-300 ppm) during storage at (a) 4°C and (b) 37°C.
  • Figure 2 provides graphical representations of the instrumental colour (lightness) change in pear samples with tin foil or SnCl 2 at varying concentrations (0-300 ppm) during storage at (a) 4°C and (b) 37°C.
  • Figure 3 provides graphical representations showing the effect of tin foil and tin coated film on visual colour index of High Pressure Thermal treated pears during storage at (a) 4°C, (b) 20°C and (c) 37°C.
  • Figure 4 provides graphical representations showing the effect of tin foil and tin coated film on instrumental colour change of High Pressure Thermal treated pears during storage at (a) 4°C, (b) 20°C and (c) 37°C.
  • Figure 5 provides graphical representations showing the visual colour index of commercially heat treated pears during storage at 4°C, 20°C and 37°C.
  • Figure 6 provides graphical representations showing the instrumental colour change of commercially heat treated pears during storage at (a) 4°C, (b) 20°C and (c) 37°C.
  • Figure 7 provides a graphical representation of the visual colour change in high pressure thermally treated pear samples with added tin-coated film having various tin surface areas and nominal tin concentration per package (0-296 ppm) after storage at 37°C.
  • Figure 8 provides a graphical representation of the visual colour change in pear samples with added tin-coated film at various tin surface areas and nominal tin concentration per package (0-296 ppm) after storage at 20°C.
  • Figure 9 provides a graphical representation of the visual colour change in pear samples with added tin-coated film having various tin-coating thickness per package (0, 0.1, 0.2, 0.5, 0.8, and 1 ⁇ ) after storage at 37°C.
  • Figure 10 provides a graphical representation of the visual colour change in retorted pear samples with added tin-coated film (tin coating thickness: 1 ⁇ ) having a tin surface area of 100 cm and a nominal tin concentration per package of 222 ppm after storage at 37°C.
  • Figure 11 provides the chromatogram from headspace solid phase micro- extraction (SPME)- gas chromatography mass spectrometry (GCMS) analysis in HPT treated pear samples without metal addition, with tin foil and with Mg metal foil, respectively indicating the formation of Maillard reaction compounds furfural and acetic acid after processing.
  • SPME headspace solid phase micro- extraction
  • GCMS gas chromatography mass spectrometry
  • Example 1 Effect of tin foil and dissolved tin salts on non-enzymatic browning of pears during storage after high pressure thermal treatment
  • Stand-up-retort pouches 140 mm x 185 mm x 80 mm
  • PTT 3-ply laminate
  • ALOX / ADH / PRINT / OPA 15 ⁇
  • ADH / CLEAR PP 70 ⁇
  • Tin pieces were cut into squares with a surface area required for each experiment.
  • the tin foil had a purity of 99% and 0.25 mm thickness.
  • a stannous chloride stock solution with a concentration of 20 mg/mL was made using stannous chloride salt and deionised water.
  • Samples from each treatment were stored at either 37°C or at 4°C. Samples were photographed and colour was measured instrumentally (Minolta CR 200, Japan) and visually scored during a 6-month period.
  • Example 2 Effect of tin foil and tin coated film on non-enzymatic browning of pears during storage after high pressure thermal treatment
  • Samples of pear were prepared and subject to high pressure thermal (HPT) treatment following the procedure described in Example 1 with the exception that a higher temperature was used in the HPT processing.
  • HPT high pressure thermal
  • Each sample package contained one piece of pear (30 g) and 30 niL of syrup. The following treatments were applied to the pear packages before sealing:
  • Tin film was prepared by sputter coating a flexible packaging material with tin metal at a thickness of 0.2 ⁇ .
  • Example 3 Evaluation of colour stability of commercial pears heat processed in flexible packaging, without metal addition
  • Samples were evaluated at 7-10 day intervals for 56 days. Samples were photographed, colour was measured instrumentally (Minolta CR 200, Japan) and a subjective score was assigned.
  • Example 4 Effect of thickness and surface area of tin coated films added to pear packs on NEB after high pressure thermal and retort treatments.
  • Pear packages were prepared as described in Example 1. Before sealing the sample packages, tin coated film prepared by sputter coating were added in-coated plastic film pieces to sample packages. The various tin-coating thicknesses on the plastic film were as follows:
  • HPT high pressure thermal
  • Treatments 7 and 8 produced a 25 day delay in reaching the threshold limit of acceptable colour compared to the HPT (no tin) control during accelerated storage at 37°C ( Figure 7). This is supported by colour data of HPT treated pears stored at 20°C ( Figure 8), where the control (Treatment 1) reached a score higher than the acceptability threshold limit after 2 months storage, and tin added samples could preserve an acceptable colour for at least a testing period of 6 months. [0088] Addition of tin-coated film having a thickness greater than 0.1 ⁇ allowed the pear colour to remain below the acceptability threshold for an additional month (Figure 9).
  • Example 5 Effect of Mg metal foil on Maillard browning of pears during storage after high pressure thermal treatment
  • Pear packages were prepared as described in Example 1. Before sealing the sample packages, Mg metal pieces or tin metal pieces of 8 cm x 6.25 cm (total metal surface area 100 cm ) were added to pear in syrup packages. Samples were subjected to HPT treatment following the procedure described in Example 1 with the exception that 600 MPa and 110°C process temperature for 3 min was used in the HPT processing. Headspace solid phase micro- extraction (SPME)-GCMS analysis was used to analyse the volatile compounds in 0.5 g of untreated and processed samples after treatment.
  • SPME headspace solid phase micro- extraction
  • Maillard browning compound precursors (furfural/acetic acid) were detected in HPT treated samples without metal addition and with added tin foil. However, formation of these compounds were absent upon addition of Mg metal foil in the package after HPT processing.

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Inorganic Chemistry (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
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Abstract

La présente invention concerne des produits alimentaires ou des produits thérapeutiques conditionnés et des emballages qui préviennent, réduisent ou retardent le brunissement non enzymatique des aliments ou des substances thérapeutiques lors du stockage. L'invention concerne également des procédés pour prévenir, réduire ou retarder le brunissement non enzymatique et augmenter la durée de conservation de produits.
PCT/AU2015/050525 2014-09-05 2015-09-04 Conservation d'aliments WO2016033659A1 (fr)

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AU2015311625A AU2015311625A1 (en) 2014-09-05 2015-09-04 Food preservation

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1298392A (en) * 1970-03-04 1972-11-29 Kikkoman Shoyu Co Ltd Liquid food preservation
JPS5237170A (en) * 1975-09-16 1977-03-22 Yoshizaki Kozo Sealed container with superior prevention effect against oxidation
US6601732B1 (en) * 1997-08-21 2003-08-05 Commonwealth Scientific And Industrial Research Organisation Bag-in-box package comprising a tap and/or tap fitting consisting of a polymer composition comprising an oxygen scavenging material
US6756068B1 (en) * 2002-02-21 2004-06-29 Kyle Kafentzis Method and apparatus for vending food products from a roller-type grilling apparatus

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1298392A (en) * 1970-03-04 1972-11-29 Kikkoman Shoyu Co Ltd Liquid food preservation
JPS5237170A (en) * 1975-09-16 1977-03-22 Yoshizaki Kozo Sealed container with superior prevention effect against oxidation
US6601732B1 (en) * 1997-08-21 2003-08-05 Commonwealth Scientific And Industrial Research Organisation Bag-in-box package comprising a tap and/or tap fitting consisting of a polymer composition comprising an oxygen scavenging material
US6756068B1 (en) * 2002-02-21 2004-06-29 Kyle Kafentzis Method and apparatus for vending food products from a roller-type grilling apparatus

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
"Del Monte Gold 100% Fruit Juice (Mintel GNPD ID: 681552", March 2007 (2007-03-01), Retrieved from the Internet <URL:http://www.gnpd.com> [retrieved on 20151111] *
"Glico Pocky Strawberry Biscuit Sticks (Mintel GNPD ID: 2592285", August 2014 (2014-08-01), Retrieved from the Internet <URL:http://www.gnpd.com> [retrieved on 20151111] *
"Spar Apple Nectar (Mintel GNPD ID: 1972324", January 2013 (2013-01-01), Retrieved from the Internet <URL:http://www.gnpd.com> [retrieved on 20151111] *

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