WO2018174699A1 - Wax composition for coating fruit and vegetables - Google Patents

Wax composition for coating fruit and vegetables Download PDF

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Publication number
WO2018174699A1
WO2018174699A1 PCT/MX2017/000036 MX2017000036W WO2018174699A1 WO 2018174699 A1 WO2018174699 A1 WO 2018174699A1 MX 2017000036 W MX2017000036 W MX 2017000036W WO 2018174699 A1 WO2018174699 A1 WO 2018174699A1
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Prior art keywords
weight
waxy
emulsified
composition according
further characterized
Prior art date
Application number
PCT/MX2017/000036
Other languages
Spanish (es)
French (fr)
Inventor
José Manuel BENÍTEZ TALAMANTES
José De Jesús MARTÍNEZ GONZÁLEZ
Francisco Javier MARTÍNEZ GONZÁLEZ
Original Assignee
Margrey Industrial S.A. De C.V.
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Application filed by Margrey Industrial S.A. De C.V. filed Critical Margrey Industrial S.A. De C.V.
Publication of WO2018174699A1 publication Critical patent/WO2018174699A1/en

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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
    • A23B7/14—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
    • 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
    • A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs

Definitions

  • the present invention relates to the development of improved compositions, specifically in the field of food engineering and post harvest technologies, particularly compositions that include nanoparticles in various natural waxy components, useful for coating and preserving fruits and vegetables as it provides a waxy composition for coating fruits and vegetables.
  • One of the objects of the present invention is to provide waxy compositions that include nanoparticles in various natural waxy components, useful for coating and preserving fruits and vegetables, which integrate into their formulation a synergistic combination that includes various components comprised of the groups of lipids, natural waxes, proteins, carbohydrates and synthetic materials; achieving with the above compositions that synergistically provide the following advantages:
  • compositions once applied as a coating to the fruit or vegetable, generate microscopic waxy layers;
  • compositions use FDA-approved products and ranges for human consumption
  • the emulsion of the compositions have stability since the particle size ranges from 50 to 1000 nm;
  • compositions have a low foaming which avoids uncoated spaces
  • compositions allow its application on the boxes where the fruits are transported to minimize water loss
  • compositions • One liter of the compositions is sufficient to apply the coating on a ton of fruit-
  • the compositions are safe to apply, since they do not contain high amounts of solvent;
  • compositions have a pH within the range of 6.5 to 11; • The bactericidal and fungicidal action of the compositions can be improved to an optimum point at pH 8.5 due to the inclusion of glutaraldehyde within the formulation;
  • compositions have non-toxic characteristics when the polymer segment reacts with ammonia, in turn eliminating odor residues and providing antimicrobial activity with the excess load.
  • Another object of the present invention comprises the method of preservation to extend shelf life and reduce post-harvest decay of fruits and vegetables by applying on the surface of fruits and vegetables a film of waxy compositions developed in The present invention.
  • the present invention also aims at fruits and vegetables coated with the compositions developed.
  • the conventional method corresponds to cold storage, in which various varieties of fruit have effects on their nutritional and organoleptic characteristics (eg original color, taste and nutrients);
  • Another of the proposed solutions is the use of a coating that inhibits the gaseous exchange of oxygen and carbon dioxide mainly, reducing the loss of water and weight of the fruit, having this method as one of its main problems the permanence of the coating on the Fruit or vegetable surface.
  • various waxy compositions were developed that include nanoparticles in various natural waxy components, useful for coating and preserving fruits and vegetables that add unique characteristics to the wax nanoparticles, including the ability to preserve color (which is conferred by a phytohormone) and integrate a bactericidal and fungicidal agent into its formulation.
  • the enhancement of brightness, retarding maturation and weight loss of course, without affecting the organoleptic properties; and without being affected by storage conditions, (storage at atmospheric temperatures or under refrigeration, in atmospheres with or without modification).
  • United States patent application number US3420790 (Al), describes a wax emulsified with polyethylene resin with a molecular weight of 2,500 at 10,000, which also includes a fungal agent, for the coating of fruits and vegetables, which has the benefits of high brightness in fruits and vegetables, shelf life of high fruits, has antifungal activity, allows gas exchange (02 and C02) aerobic respiration, reduces weight loss avoiding dehydration of fruits and vegetables, its production is safe since it does not contain a high amount of solvents;
  • gas exchange 02 and C02
  • the antifungal activity is achieved by the inclusion of a fungal agent and not by its own nature of the composition with the composition being technically surpassed by the present invention.
  • the materials with which the Shellac is manufactured is not compatible with the organic standards of the NOSB (National Organic Standards Board), so it can generate side effects as allergic reactions
  • NOSB National Organic Standards Board
  • the evaluation indicates that shellac is not compatible with organic principles, unlike the composition of the present invention, which includes a concentration of Shellac between a 2, and a 45% without incompatibilities with other ingredients that are feasible to include in the composition (carnauba wax, wood resins, polyethylene emulsions, paraffin wax, petroleum wax, candelilla wax, oleic acid, lauric acid, stearic acid, palmitic acid, morpholine (as a fungicide and plasticizer), ammonia, potassium hydroxide hydroxide, oils, alcohol, glycerol).
  • the components of the waxy composition allow the thermal shock to be supported, helping not to generate white dots in the coated fruits and vegetables.
  • the waxy composition proposed in the present invention has 2 main technical effects that are not evident in the state of the art:
  • Figure 1 refers to a comparative graph showing the percentages of weight loss in environmental conditions vs. a time scale of different commercial waxes compared to the waxy composition of the present invention.
  • Figure 2 refers to a comparative graph showing the percentages of weight loss under refrigeration conditions (10.5 ° C) vs. a time scale of different commercial waxes compared to the waxy composition of the present invention.
  • the present invention is directed to waxy compositions that include nanoparticles in various natural waxy components, based on non-genetically modified elements (GMO) for the preparation of food coatings, particularly vegetables and fruits, including citrus fruits, for example, apple, pear , mango, tomato, cucumber, among others and where these coatings have the ability to generate microscopic waxy layers at the time of being applied, having fungicidal and antifungal activity, having a low surface tension being permeable to gas exchange and having a low formation of foam thanks to the characteristics of its formulation.
  • GMO non-genetically modified elements
  • the materials used for the preparation of waxy compositions for coating fruits and vegetables can be included as lipids, natural waxes, proteins, carbohydrates and synthetic materials.
  • compositions can be varied, from high pressure methods, electronic or even low energy methods.
  • the present invention is directed to waxy compositions formulated with components selected from the following groups,
  • Wax, candelilla Wax, candelilla
  • Nonionic and / or anionic surfactants are nonionic and / or anionic surfactants:
  • components that can be included in variants of the invention to provide superior antioxidant and fungicidal characteristics, aroma and viscosity regulation according to the following alternative groups:
  • the preferred waxy formulation for coating fruits and vegetables comprises:
  • plasticizers from 1% to 5% by weight of plasticizers
  • the percentage of ingredient is expressed as [(ingredient weight / total formulation weight) x 100].
  • various variants of the invention can be prepared by adjusting the composition to the characteristics and needs of the fruit or vegetable to be coated, within them we have a second waxy formulation comprised of, Waxes:
  • plasticizers from 1% to 5% by weight of plasticizers
  • compositions together with their variants once emulsified, have an integration of the components in emulsions with sizes of the order of 50-1000 nanometers, with averages of 75-500 nm, so that their stability is high and is maintained during a couple of years, they are used for the coating of fruits and vegetables, especially citrus, apple, pear, tomato, cucumber, among others, thus generating another aspect of the invention, which refers to foods wrapped with a film of emulsions developed.
  • compositions are used that replace the oxidized polyethylene waxes with some other of the components included in the group of waxes.
  • the emulsions resulting from the preparation of the waxy compositions have an advantage within a range of 6.5 to 11, are safe and preserve their identity since the developed compositions are formulated in a way that NGMO ingredients are used exclusively; they repel water, thus reducing weight loss since once applied as a coating they generate microscopic waxy layers that allow aerobic respiration of the fruit or vegetable (gaseous exchange of oxygen and carbon dioxide), give high brightness to the fruit or vegetable without altering its organoleptic properties by raising the shelf life of these products significantly and due to the multilayer configuration the coating is able to distribute quickly the efforts generated by thermal shock avoiding the generation of white dots, because within the ingredients of its formulation include an antifoaming agent, at the time of application of the coating, unwanted setbacks are avoided by the generation of spaces not covered by Foaming, likewise the inclusion of amino acids in the formulation gives smoothness to the fruit, and likewise, emulsions are comprised of materials allowed throughout the world.
  • Gibberellic acid is included in section 172.725 of 21 CFR, sub part H, as a direct additive in food for human consumption and its limits of content in prepared beverages is 0.5 parts per million, while the restriction in other uses it is 2 ppm.
  • Glutaraldehyde whose use as a bactericidal, fungicidal and algicidal agent is known, has a limit of 250 ppm according to 21 CFR 173.320 Sub part D.
  • glutaraldehyde is employed since it provides the ability to polymerize in an odorless manner with proteins and with ammonia to generate cross-linking between them, creating an impermeable barrier, the proposed concentrations of this element are minimal (maximum concentrations of 300 ppm), so that it is not consumed and can be free to continue having fungicidal, anguicidal and bactericidal properties (Bouttoom, T.
  • a complementary advantage of the waxy compositions of the present invention comes from the synergy achieved between the low surface tension of the emulsion that gives it a better adhesion on the surface of the fruit and vegetables and, as already mentioned, the integration of the group of polysaccharides in the formulation that allows to manipulate the viscosity of the emulsion, which as a whole give characteristics of quick drying and uniform coating of the product with a small amount of the emulsion and thus achieving high performance in the application of the invention, managing to coat a ton of fruit with a liter of the emulsion motive of the present invention.
  • the invention also encompasses methods for coating fruits and vegetables, in this sense, the integration of these two elements in the wax nano-particles eliminates the need to add fungicidal agents to fruit and vegetable packers, consequently implying a reduction in labor to add these agents, which are usually from the Imazalil families, Thiabendazole, among others; same that can break the emulsion or sediment by not being miscible, so a continuous stirring system is necessary to maintain these formulations during the coating of the fruits and even the compositions of the present invention, having a stability and adhesion elevated, allow the application of the coating on the walls of the boxes where fruits and vegetables will be transported.
  • the aforementioned affects cost and efficiency, since there is a risk of not having a uniform distribution and some fruits can be reduced in the dosage of the fungicide.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Paints Or Removers (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)

Abstract

The present invention relates to the development of compositions in the field of food engineering, particularly compositions including nanoparticles in different natural wax components, which can be used to coat and preserve fruit and vegetables, the formulation thereof containing a synergic combination that includes different components of the groups formed by lipids, natural waxes, proteins, carbohydrates and synthetic materials, wherein the preparation and emulsion of the compositions can be varied, using high-pressure methods, ultrasound methods and even low-energy methods. The present invention also relates to a preservation method for extending shelf life and reducing post-harvest decay of fruit and vegetables by applying a film of the wax compositions of the present invention to the surface of the fruit and vegetables.

Description

COMPOSICIÓN CÉBELA PARA RECUBRIMIENTO DE FRU AS Y VESETMÍES  CÉBELA COMPOSITION FOR COATING FRUITS AND VESETMÍES
G¾MO ÉC XCO DE ∑< I VE GIOM G¾MO ÉC XCO OF ∑ <I VE GIOM
La presente invención se relaciona con el desarrollo de composiciones mejoradas, específicamente en el campo de la ingeniería de alimentos y tecnologías post cosecha, particularmente composiciones que incluyen nanopartículas en diversos componentes céreos naturales, útiles para el recubrimiento y preservación de frutas y vegetales ya que aporta una composición cérea para recubrimiento de frutas y vegetales .
Figure imgf000002_0001
The present invention relates to the development of improved compositions, specifically in the field of food engineering and post harvest technologies, particularly compositions that include nanoparticles in various natural waxy components, useful for coating and preserving fruits and vegetables as it provides a waxy composition for coating fruits and vegetables.
Figure imgf000002_0001
Uno de los objetos de la presente invención es aportar composiciones céreas que incluyen nanopartículas en diversos componentes céreos naturales, útiles para el recubrimiento y preservación de frutas y vegetales, que integran dentro de su formulación una combinación sinérgica que incluye diversos componentes comprendidos por los grupos de lípidos, ceras naturales, proteínas, carbohidratos y materiales sintéticos; logrando con lo anterior composiciones que sinérgicamente aportan las siguientes ventajas:  One of the objects of the present invention is to provide waxy compositions that include nanoparticles in various natural waxy components, useful for coating and preserving fruits and vegetables, which integrate into their formulation a synergistic combination that includes various components comprised of the groups of lipids, natural waxes, proteins, carbohydrates and synthetic materials; achieving with the above compositions that synergistically provide the following advantages:
* Permiten repeler el agua gracias a que las composiciones, una vez aplicadas como recubrimiento a la fruta o verdura genera capas céreas microscópicas;  * They allow water to repel thanks to the fact that the compositions, once applied as a coating to the fruit or vegetable, generate microscopic waxy layers;
* Dan alto brillo al fruto o verdura recubierta;  * Give high gloss to the coated fruit or vegetable;
* Cuentan con actividad fungicida y antimicótica sumamente efectiva e inofensiva para organismos superiores y para el medio ambiente;  * They have extremely effective and harmless fungicidal and antifungal activity for higher organisms and for the environment;
« No alteran las propiedades organolépticas de los frutos o verduras a los que son aplicadas;  «They do not alter the organoleptic properties of the fruits or vegetables to which they are applied;
* Elevan la vida de anaquel del fruto o verdura de manera significat iv¿i;  * Raise the shelf life of the fruit or vegetable in a significant way;
» Presentan una tensión superficial baja;  »They have a low surface tension;
* Permiten la manipulación de su viscosidad; • Generan una acción bactericida sin necesidad de utilizar fungicidas; * Allow the manipulation of its viscosity; • They generate a bactericidal action without the use of fungicides;
» Aportan tersura en el fruto o verdura en la que son aplicadas; » They provide smoothness in the fruit or vegetable in which they are applied;
* Cuentan con características de secado rápido ; * They have quick drying features;
• Son permeables al intercambio gaseoso (02 y C02) permitiendo una respiración aeróbica del fruto; • They are permeable to gas exchange (0 2 and C0 2 ) allowing aerobic respiration of the fruit;
• Disminuyen la pérdida de peso (H2O) ;  • Decrease weight loss (H2O);
• Permiten la regeneración celular de la cáscara del fruto (cicatrizante) ;  • They allow the cellular regeneration of the peel of the fruit (healing);
• No afectan la salud del ser humano (las composiciones emplean productos y rangos aprobados por la FDA para el consumo humano) ;  • They do not affect the health of the human being (the compositions use FDA-approved products and ranges for human consumption);
• Utilizan materias primas no modificadas genéticamente (NGMO) ;  • Use non-genetically modified raw materials (NGMO);
• Soportan choque térmico evitando la generación de puntos blancos;  • They support thermal shock avoiding the generation of white dots;
• Se pueden utilizar para cítricos, manzana, mango, entre • Can be used for citrus, apple, mango, between
Ot ITO 5 Ot ITO 5
* Retardan la oxidación del fruto o verdura sobre la cual so ap1icadas ; * Delay the oxidation of the fruit or vegetable on which they are applied;
• La emulsión de las composiciones tienen estabilidad ya que el tamaño de partícula va de los 50 a los 1000 nm;  • The emulsion of the compositions have stability since the particle size ranges from 50 to 1000 nm;
• Las composiciones tienen una baja formación de espuma lo que evita espacios no recubiertos;  • The compositions have a low foaming which avoids uncoated spaces;
• Las composiciones permiten su aplicación sobre las cajas en donde se transportan los frutos para minimizar la pérdida de agua;  • The compositions allow its application on the boxes where the fruits are transported to minimize water loss;
• Un litro de las composiciones es suficiente para aplicar el recubrimiento en una tonelada de frute- Las composiciones son de aplicación segura, ya que no contienen altas cantidades de solvente;  • One liter of the compositions is sufficient to apply the coating on a ton of fruit- The compositions are safe to apply, since they do not contain high amounts of solvent;
• Las composiciones presentan un pH dentro del rango de 6.5 a 11; • La acción bactericida y fungicida de las composiciones puede ser mejorada hasta un punto óptimo a pH 8.5 debido a la inclusión de glutaraldehido dentro de la formulación;• The compositions have a pH within the range of 6.5 to 11; • The bactericidal and fungicidal action of the compositions can be improved to an optimum point at pH 8.5 due to the inclusion of glutaraldehyde within the formulation;
* Las composiciones presentan características no tóxicas al reaccionar el segmento polimérico con amoniaco, eliminando a su vez restos de olor y aportando actividad antimicrobiana con la carga excedente. * The compositions have non-toxic characteristics when the polymer segment reacts with ammonia, in turn eliminating odor residues and providing antimicrobial activity with the excess load.
Otro objeto de la presente invención comprende el método de preservación para extender el tiempo de vida de anaquel y reducir el decaimiento post cosecha de frutas y verduras mediante la aplicación sobre de la superficie de las frutas y verduras de una película de las composiciones céreas desarrolladas en la presente invención. Another object of the present invention comprises the method of preservation to extend shelf life and reduce post-harvest decay of fruits and vegetables by applying on the surface of fruits and vegetables a film of waxy compositions developed in The present invention.
La presente invención también tiene como objeto las frutas y verduras recubiertas con las composiciones desarrolladas.
Figure imgf000004_0001
The present invention also aims at fruits and vegetables coated with the compositions developed.
Figure imgf000004_0001
Actualmente, una vez cosechadas las frutas y verduras deben pasar por un proceso de almacenamiento y transporte para hacerlas llegar al consumidor final, en el transcurso de este proceso dichos productos tienden a perder humedad, complementariamente también se presenta un problema debido a la exposición a diversas condiciones ambientales (temperatura, humedad, contaminación biológica y/o química, entre otros) , que deriva en un incremento de la probabilidad de putrefacción del producto, aunado a esto, las condiciones pobres de almacenamiento casero extienden el decaimiento post cosecha, consecuentemente el tiempo de vida de anaquel de frutas y verduras durante su comercialización se ve reducida sustancialmente implicando un alto impacto económico en la cadena de producción de estos bienes.  Currently, once the fruits and vegetables are harvested they must go through a storage and transport process to make them reach the final consumer, in the course of this process these products tend to lose moisture, in addition a problem also occurs due to exposure to various environmental conditions (temperature, humidity, biological and / or chemical contamination, among others), which results in an increase in the probability of product rot, in addition to this, poor home storage conditions extend post harvest decay, consequently the weather The shelf life of fruits and vegetables during marketing is substantially reduced, implying a high economic impact on the production chain of these goods.
Muchos esfuerzos se han realizado en el área de post-cosecha para alargar la vida de anaquel de frutas y verduras, dentro de las soluciones empleadas para evitar los problemas anteriores, el método convencional corresponde al almacenamiento en frió, en el cual diversas variedades de fruta presentan afectaciones a sus características nutritivas y organolépticas (p.ej . coloración original, sabor y nutrientes); otra de las soluciones propuestas es el empleo de un recubrimiento que inhiba el intercambio gaseoso de oxígeno y dióxido de carbono principalmente, reduciendo la perdida de agua y peso de la fruta, teniendo este método como uno de sus principales problemas la permanencia del recubrimiento sobre la superficie de la fruta o verdura. Many efforts have been made in the post-harvest area to extend the shelf life of fruits and vegetables, within the solutions used to avoid problems above, the conventional method corresponds to cold storage, in which various varieties of fruit have effects on their nutritional and organoleptic characteristics (eg original color, taste and nutrients); Another of the proposed solutions is the use of a coating that inhibits the gaseous exchange of oxygen and carbon dioxide mainly, reducing the loss of water and weight of the fruit, having this method as one of its main problems the permanence of the coating on the Fruit or vegetable surface.
Con la finalidad de solucionar los inconvenientes antes mencionados, se desarrollaron diversas composiciones céreas que incluyen nanopartículas en diversos componentes céreos naturales, útiles para el recubrimiento y preservación de frutas y vegetales que agregan características únicas a las nanopartículas de cera, incluyendo, la capacidad de conservar color (que es conferida por una fitohormona) e integrar un agente bactericida y fungicida en su formulación. Lo anterior sin dejar de lado la necesidad de un secado rápido de la película una vez es aplicada, el realce del brillo, retardar la maduració y la pérdida de peso, esto claro, sin afectar las propiedades organolépticas; y sin verse afectado por las condiciones de almacenamiento, (almacenamiento a temperaturas atmosféricas o bajo refrigeración, en atmósferas con o sin modificación) . In order to solve the aforementioned drawbacks, various waxy compositions were developed that include nanoparticles in various natural waxy components, useful for coating and preserving fruits and vegetables that add unique characteristics to the wax nanoparticles, including the ability to preserve color (which is conferred by a phytohormone) and integrate a bactericidal and fungicidal agent into its formulation. The above without neglecting the need for rapid drying of the film once applied, the enhancement of brightness, retarding maturation and weight loss, of course, without affecting the organoleptic properties; and without being affected by storage conditions, (storage at atmospheric temperatures or under refrigeration, in atmospheres with or without modification).
Haciendo un análisis de la literatura de patentes existente en la actualidad, podemos encontrar el documento de patente mexicana número MX 320726 B, publicada en junio de 2012, la cual refiere a una composición de nanopartículas lipidicas sólidas que se conforma como un nanorecubrimiento de alimentos naturales frescos como semillas, cereales, frutas u hortalizas, preferentemente frutas y vegetales frescos que son recubiertos por fluidización, inmersión o aspersión, y donde dicha composición comprende: a) lipidos sólidos ó cera b) agentes estabilizantes emulsificantes, y c) materiales formadores de película en solución o dispersión acuosa; dentro de dicha patente el incluir un sistema de naturaleza lipofílica de talla submicrónica en dispersión acuosa con tamaños de partícula subraicrónicas de entre 50 y 900 nm y de preferencia de 50 a 500 nm que se utiliza para incrementar la vida de anaquel, de almacenamiento y durante la transportación de los alimentos naturales frescos como semillas, cereales, frutas u hortalizas, permite su aplicación mediante métodos mecánicos como fluidización, inmersión, aspersión o impregnación por rodillos, debido a que se trata de un sistema fluido de baja viscosidad, que tiene como ventajas su facilidad de aplicación. Como podemos apreciar en este documento, a diferencia de la presente invención, no logra la generación de capas céreas microscópicas, la acción bactericida de la composición sin emplear fungicidas, la baja formación de espuma de la composición o la capacidad de preparación de la composición sin la necesidad del empleo de componentes no modificados genéticamente (NGMO) , por lo que podemos apreciar una clara diferencia técnica entre la invención propuesta y la invención a la que hace referencia el documento de patente mencionado, destacando así la novedad de la presente invención y de igual manera, al no existir siquiera referencia alguna a las posibles ventajas antes mencionadas, no sería claro para un técnico en la materia, a la vista de dicho documento, la posibilidad de generarlas mediante la modificación de la composición mencionada, salvaguardando de esta manera la actividad inventiva de la presente invención. Making an analysis of the patent literature currently in existence, we can find the Mexican patent document number MX 320726 B, published in June 2012, which refers to a composition of solid lipid nanoparticles that is shaped as a natural food nanocoating fresh such as seeds, cereals, fruits or vegetables, preferably fresh fruits and vegetables that are coated by fluidization, immersion or sprinkling, and wherein said composition comprises: a) solid lipids or wax b) emulsifying stabilizing agents, and c) film-forming materials in aqueous solution or dispersion; within said patent include a lipophilic nature system of submicron size in aqueous dispersion with subraicronic particle sizes between 50 and 900 nm and preferably 50 to 500 nm that is used to increase shelf life, storage and during The transportation of fresh natural foods such as seeds, cereals, fruits or vegetables, allows its application through mechanical methods such as fluidization, immersion, sprinkling or impregnation by rollers, because it is a low viscosity fluid system, which has the advantages Its ease of application. As we can see in this document, unlike the present invention, it does not achieve the generation of microscopic waxy layers, the bactericidal action of the composition without using fungicides, the low foaming of the composition or the ability to prepare the composition without the need for the use of non-genetically modified components (NGMO), so we can see a clear technical difference between the proposed invention and the invention referred to in the mentioned patent document, thus highlighting the novelty of the present invention and of Similarly, as there is no reference to the possible advantages mentioned above, it would not be clear to a person skilled in the art, in view of said document, the possibility of generating them by modifying the aforementioned composition, thus safeguarding the inventive activity of the present invention.
Otro documento disponible dentro del estado de la técnica es la solicitud de patente estadounidense US2011244095 (Al) , publicada el 06 de octubre de 2011, la cual describe un procedimiento de revestimiento de productos alimentarios que comprende la aplicación sobre dichos productos de una composición que comprende uno o varios agentes filmógenos en un disolvent icha aplicación se realiza mediante duchado a presión atmosférica de dicha composición o por inmersión en dicha composición. La composición está conformada por: Another document available within the state of the art is US patent application US2011244095 (Al), published on October 6, 2011, which describes a process for coating food products that it comprises the application on said products of a composition comprising one or more film-forming agents in a dissolvent icha application is carried out by atmospheric pressure showering of said composition or by immersion in said composition. The composition is made up of:
* Entre 1 y 35% en peso de resina (s) ;  * Between 1 and 35% by weight of resin (s);
* Entre 0 y 50% en peso de terpeno (s) ;  * Between 0 and 50% by weight of terpene (s);
* Entre 15 y 99% en peso de disolvente; y  * Between 15 and 99% by weight of solvent; Y
« Entre 0 y 10% en peso de base. «Between 0 and 10% by weight of base.
Logrando incrementar la vida de anaquel de las frutas, es antimicótico, permite el intercambio gaseoso y respiración anaerobia,, ayuda a disminuir la pérdida de peso, menciona que rio afecta al ser humano al ser consumido; como podemos apreciar, dicho proceso de revestimiento emplea una composición que, si bien es cierto, menciona algunas de las ventajas aportadas por la composición de la presente invención, no presenta una composición con la totalidad de los ingredientes empleados en la presente invención y por lo tanto, no puede ser configurada una afectación de novedad o incluso de actividad inventiva a la presente invención ya que la formulación de las composiciones empleadas difieren significativamente, situación similar en la que podemos encontrar a la patente mexicana MX 291958 B, la cual describe un método para el recubrimiento de frutas y vegetales, que comprende la aplicación de una composición que comprende uno o más éster(es) de ácido abiético o mezcla de los mismos, en combinación con uno o más terpeno (s) no oxigenados y una composición adicional comprende cera, una resina (goma laca) y un terpeno no oxigenado. Managing to increase the shelf life of fruits, it is antifungal, allows gas exchange and anaerobic respiration, helps reduce weight loss, mentions that the river affects the human being when consumed; As we can see, said coating process uses a composition that, although it is true, mentions some of the advantages provided by the composition of the present invention, does not have a composition with all the ingredients used in the present invention and therefore therefore, an affectation of novelty or even inventive activity cannot be configured to the present invention since the formulation of the compositions used differ significantly, a similar situation in which we can find the Mexican patent MX 291958 B, which describes a method for coating fruits and vegetables, which comprises the application of a composition comprising one or more abietic acid ester (s) or mixture thereof, in combination with one or more non-oxygenated terpene (s) and an additional composition comprises wax, a resin (shellac) and a non-oxygenated terpene.
Por último, la solicitud de patente de Estados Unidos de América número US3420790 (Al), describe una cera emulsionada con resina de polietileno con un peso molecular de los 2,500 a los 10,000, la cual incluye también un agente fúngico, para el recubrimiento de frutas y verduras, que presenta los beneficios de brillo alto en las frutas y verduras, vida de anaquel de frutos alta, tiene actividad antimicótica, permite el intercambio gaseoso (02 y C02) respiración aeróbica, disminuye la pérdida de peso evitando deshidratación de las frutas y verduras, su producción es segura ya que no contiene una cantidad alta de solventes; en esta patente podemos apreciar que el sistema no se enfoca en la generación de nanopartículas controladas y la aportación de propiedades especificas a las mismas, de igual forma apreciamos que la actividad antimicótica se logra por la inclusión de un agente fúngico y no por la naturaleza propia de la composición quedando la composición superada técnicamente por la presente invención . Finally, United States patent application number US3420790 (Al), describes a wax emulsified with polyethylene resin with a molecular weight of 2,500 at 10,000, which also includes a fungal agent, for the coating of fruits and vegetables, which has the benefits of high brightness in fruits and vegetables, shelf life of high fruits, has antifungal activity, allows gas exchange (02 and C02) aerobic respiration, reduces weight loss avoiding dehydration of fruits and vegetables, its production is safe since it does not contain a high amount of solvents; In this patent we can appreciate that the system does not focus on the generation of controlled nanoparticles and the contribution of specific properties to them, in the same way we appreciate that the antifungal activity is achieved by the inclusion of a fungal agent and not by its own nature of the composition with the composition being technically surpassed by the present invention.
Dentro de la literatura técnica no de patentes que hace referencia a las soluciones a este tipo de problemas, podemos encontrar también el documento de evaluación compilado por el Instituto de Evaluación de Materiales Orgánicos (OMRI) para el departamento de agricultura de Estados Unidos (USDA) titulado "Orange Shellac (ünbleached) " describe el uso de goma laca sin tratar (Shellac) como un componente de revestimientos de frutas y verduras, y como un agente de recubrimiento para productos farmacéuticos y productos de confitería, formando una película en el producto recubierto, mejorando la apariencia estética, y proporcionar la humedad y protección de la atmósfera. Dentro del propio escrito se señala que una de las principales desventajas de dicho recubrimiento es que los materiales con los que es fabricada la Goma Laca no es compatible con las normas orgánicas del NOSB (National Organic Standards Board) , por lo cual puede generar efectos secundarios como reacciones alérgicas. En dicha evaluación, aun cuando los diversos usos del material hacen referencia a la extensión de la vida útil, reducción de la pérdida de agua y mejoramiento de la apariencia cosmética del producto recubierto, la evaluación señala que el shellac no es compatible con principios orgánicos, a diferencia de la composición de la presente invención, la cual incluye una concentración de Shellac entre un 2, y un 45% sin tener incompatibilidades con otros ingredientes que son viables de incluir en la composición (cera de carnauba, resinas de madera, emulsiones de polietileno, cera de parafina, cera de petróleo, cera de candelilla, ácido oleico, ácido láurico, ácido esteárico, ácido palmitico, morfolina (como fungicida y el plastificante) , amoniaco, hidróxido de potasio hidróxido, aceites, alcohol, glicerol) . Within the non-patent technical literature that refers to solutions to these types of problems, we can also find the evaluation document compiled by the Organic Materials Assessment Institute (OMRI) for the United States Department of Agriculture (USDA) entitled "Orange Shellac (ünbleached)" describes the use of untreated shellac (Shellac) as a component of fruit and vegetable coatings, and as a coating agent for pharmaceuticals and confectionery products, forming a film on the coated product , improving the aesthetic appearance, and providing moisture and protection of the atmosphere. Within the writing itself, it is pointed out that one of the main disadvantages of this coating is that the materials with which the Shellac is manufactured is not compatible with the organic standards of the NOSB (National Organic Standards Board), so it can generate side effects as allergic reactions In this evaluation, even when the various uses of the material refer to the extension of the useful life, reduction of the loss of water and improvement of the cosmetic appearance of the coated product, the evaluation indicates that shellac is not compatible with organic principles, unlike the composition of the present invention, which includes a concentration of Shellac between a 2, and a 45% without incompatibilities with other ingredients that are feasible to include in the composition (carnauba wax, wood resins, polyethylene emulsions, paraffin wax, petroleum wax, candelilla wax, oleic acid, lauric acid, stearic acid, palmitic acid, morpholine (as a fungicide and plasticizer), ammonia, potassium hydroxide hydroxide, oils, alcohol, glycerol).
Como podemos apreciar de todo lo anterior, ninguno de los documentos mencionados evidencian que las composiciones céreas sean de identidad preservada, utilizando materias primas o componentes que no son modificados genéticamente (NGMO) , lo que permite que el consumo de la cera por el ser humano no tenga afectaciones en la salud y se obtenga una cera aprobada por diversas regulaciones sanitarias, entre ellas las de la FDA (la agencia del gobierno de los Estados Unidos responsable de la regulación de alimentos, medicamentos, cosméticos, aparatos médicos, productos biológicos y derivados sanguíneos) , dando la posibilidad de emplearla en cualquier parte del mundo. As we can see from all of the above, none of the aforementioned documents show that the waxy compositions are of preserved identity, using raw materials or components that are not genetically modified (NGMO), which allows the consumption of wax by the human being it has no health effects and a wax approved by various sanitary regulations is obtained, including those of the FDA (the United States government agency responsible for the regulation of food, medicines, cosmetics, medical devices, biological products and derivatives blood), giving the possibility of using it anywhere in the world.
Ninguno de los documentos referenciados evidencian el uso de Maltitol y Manitol como plastificante, almidones nativos ni Glutaraldehído en un máximo de 300 ppm, el cual poliraeriza con amoniaco de manera inodora, lo que le aporta una actividad fungicida, anguicida y bactericida, sin necesidad de productos que pueden ser nocivos a la salud. None of the referenced documents evidences the use of Maltitol and Mannitol as a plasticizer, native starches or Glutaraldehyde in a maximum of 300 ppm, which polymers with ammonia in an odorless way, which gives it a fungicidal, anguicidal and bactericidal activity, without the need for products that may be harmful to health.
Tampoco se aprecia en los documentos encontrados que se pueda evitar la generación de espuma y facilitar la manipulación de la viscosidad, teniendo una tensión superficial baja, lo que permite una mejor cobertura cié los frutos y verduras, disminuyendo el tiempo de secado, otro de los beneficios que tiene la invención propuesta y que no se evidencian en los documentos encontrados, es la baja fricción que tienen las frutas y verduras ya recubiertas. Nor is it found in the documents found that foam generation can be avoided and viscosity handling easier, having a low surface tension, which It allows a better coverage of the fruits and vegetables, reducing the drying time, another of the benefits that the proposed invention has and which are not evidenced in the documents found, is the low friction that already coated fruits and vegetables have.
Los componentes de la composición cérea, en proporciones especificas, permiten que se soporte el choque térmico, ayudando a no generar puntos blancos en las frutas y verduras recubiertas . The components of the waxy composition, in specific proportions, allow the thermal shock to be supported, helping not to generate white dots in the coated fruits and vegetables.
La composición cérea propuesta en la presente invención tiene 2 principales efectos técnicos que no se evidencian en el estado de la técnica: The waxy composition proposed in the present invention has 2 main technical effects that are not evident in the state of the art:
1. Acción bactericida y fungicida, óptima a pH 8.5 gracias a la adición de glutaraldehído y 1. Bactericidal and fungicidal action, optimal at pH 8.5 thanks to the addition of glutaraldehyde and
2, Configura un polímero no tóxico al reaccionar con. amoniaco, eliminando restos de olor y con el excedente se alcanza la actividad antimicrobiana .  2, Configure a non-toxic polymer when reacting with. ammonia, eliminating odor residues and with the surplus the antimicrobial activity is achieved.
En ninguna de las ceras de los documentos mencionados se lee la posibilidad de tener una composición cérea para recubrimiento de frutas y verduras, que pueda ser utilizado por cualquier país y que, al ser consumido por el ser humano, no es dañino ya que contienen organismos no modificados genéticamente (NGMO) . None of the waxes of the aforementioned documents reads the possibility of having a waxy composition for coating fruits and vegetables, which can be used by any country and, when consumed by humans, is not harmful since they contain organisms not genetically modified (NGMO).
De manera complementaria, aun cuando la principal función y aplicación de la composición se enfoca en la agroindust ria , derivado de la propiedad repelente al agua producida por las capas microscópicas generadas cuando la composición es aplicada sobre una superficie, la composición es susceptible de ser empleada como recubrimiento desmoldante de concreto, para que el desmolde sea lo más rápido y eficiente posible sin dañar al propio concreto. Los detalles característicos de la composición cérea que incluye nanoparticulas en diversos componentes céreos naturales, útiles para el recubrimiento y preservación de frutas y vegetales, se detallan claramente en la siguiente descripción apoyándose de las figuras que se acompañan, las cuales se mencionan a manera de ejemplos ilustrativos y no deberán ser considerados como limitativos. fig¾ras In addition, even though the main function and application of the composition focuses on agribusiness, derived from the water-repellent property produced by microscopic layers generated when the composition is applied on a surface, the composition is likely to be used. as a concrete release mold, so that the release is as fast and efficient as possible without damaging the concrete itself. The characteristic details of the waxy composition that includes nanoparticles in various natural waxy components, useful for the coating and preservation of fruits and vegetables, are clearly detailed in the following description based on the accompanying figures, which are mentioned as examples illustrative and should not be considered as limiting. fig¾ras
La figura 1, refiere a un gráfico comparativo donde se aprecian los porcentajes de pérdida de peso en condiciones ambientales vs. una escala de tiempo de distintas ceras comerciales comparadas con la composición cérea de la presente invención. Figure 1, refers to a comparative graph showing the percentages of weight loss in environmental conditions vs. a time scale of different commercial waxes compared to the waxy composition of the present invention.
La figura 2, refiere a un gráfico comparativo donde se aprecian los porcentajes de pérdida de peso en condiciones de refrigeración (10.5°C) vs . una escala de tiempo de distintas ceras comerciales comparadas con la composición cérea de la presente invención. Figure 2 refers to a comparative graph showing the percentages of weight loss under refrigeration conditions (10.5 ° C) vs. a time scale of different commercial waxes compared to the waxy composition of the present invention.
DESCRIPCIÓN DE ALLADA DE LA INVE CIÓ DESCRIPTION OF ALLADA OF THE INVE CIÓ
La presente invención está dirigida a composiciones céreas que incluyen nanoparticulas en diversos componentes céreos naturales, realizadas en base a elementos no modificados genéticamente ( GMO) para la elaboración de recubrimientos de alimentos, particularmente verduras y frutas, incluyendo cítricos, por ejemplo, manzana, pera, mango, jitomate, pepino, entre otros y donde dichos recubrimientos tienen la capacidad de generar capas céreas microscópicas al momento de ser aplicados, contando con actividad fungicida y antimicótica, teniendo una baja tensión superficial siendo permeables al intercambio gaseoso y teniendo una baja formación de espuma gracias a las características de su formulación. Los materiales empleados para la preparación de las composiciones céreas para recubrimiento de frutas y vegetales se pueden englobar como lípídos, ceras naturales, proteínas, carbohidratos y materiales sintéticos. The present invention is directed to waxy compositions that include nanoparticles in various natural waxy components, based on non-genetically modified elements (GMO) for the preparation of food coatings, particularly vegetables and fruits, including citrus fruits, for example, apple, pear , mango, tomato, cucumber, among others and where these coatings have the ability to generate microscopic waxy layers at the time of being applied, having fungicidal and antifungal activity, having a low surface tension being permeable to gas exchange and having a low formation of foam thanks to the characteristics of its formulation. The materials used for the preparation of waxy compositions for coating fruits and vegetables can be included as lipids, natural waxes, proteins, carbohydrates and synthetic materials.
Los métodos de preparación y emulsión de las composiciones pueden ser variados, desde métodos de alta presión, u11rasonica ció o inc1uso métodos de baja energía . The methods of preparation and emulsion of the compositions can be varied, from high pressure methods, electronic or even low energy methods.
En particular, la presente invención está dirigida a composiciones céreas formuladas con componentes seleccionados de los siguientes grupos, In particular, the present invention is directed to waxy compositions formulated with components selected from the following groups,
Ceras :  Waxes:
Cera de carnauba;  Carnauba wax;
Polietileno oxidado;  Oxidized polyethylene;
Shellac;  Shellac;
- Resina de pino;  - Pine resin;
Cera microcristalina;  Microcrystalline wax;
Brea modificada;  Brea modified;
Cera de abeja;  Bee wax;
Cera, de candelilla;  Wax, candelilla;
- Cera de lignito (cera montana) ; y  - Lignite wax (mountain wax); Y
Cera parafina.  Paraffin Wax
Plastificantes :  Plasticizers:
Glicerol;  Glycerol;
Propilenglicol ;  Propylene glycol ;
- Sorbitol (NGMO) ;  - Sorbitol (NGMO);
- Xilitol;  - Xylitol;
- Maltitol (NGMO) ; y  - Maltitol (NGMO); Y
- Manitol (NGMO) ,  - Mannitol (NGMO),
Surfactantes no iónicos y/o aniónicos:  Nonionic and / or anionic surfactants:
- Monolaureato de polioxietilensorbitano (Tween 20) ; - Polyoxyethylene sorbitan monolaureate (Tween 20);
- Monoestearato de polioxietilensorbitano (Tween 60} ;- Polyoxyethylene sorbitan monostearate (Tween 60};
- Monooleato de polioxietilensorbitano (Tween 80) ; - Polyoxyethylene sorbitan monoleate (Tween 80);
- Monolaurato de sorbitano (Span 20); - Monoestearato de sorbitano (Span 60) ; - Sorbitan monolaurate (Span 20); - Sorbitan monostearate (Span 60);
- Monooleato de sorbitano (Span 80) ;  - Sorbitan monooleate (Span 80);
Aceite de ricino etoxilado; y  Ethoxylated castor oil; Y
Lecitina de soya.  Soy Lecithin
Ácidos grasos:  Fatty acids:
Acido linoleico;  Linoleic acid;
Ácido linolénico;  Linolenic acid;
Ácido palmitico  Palmitic acid
Ácido oleico;  Oleic acid;
- Ácido láurico; y  - Lauric acid; Y
Acido miristico,  Myristic acid,
Co-Emulsificadores :  Co-Emulsifiers:
Oleato de potasio;  Potassium oleate;
Oleato de sodio;  Sodium oleate;
- Etanol; y  - Ethanol; Y
Alcohol Isopropilico .  Isopropyl alcohol .
Anti espumantes:  Anti Foaming:
Polidimetil siloxano.  Polydimethyl Siloxane
Álcalis :  Alkalis:
- Hidróxido de amonio;  - Ammonium hydroxide;
Hidróxido de potasio; e  Potassium hydroxide; and
Hidróxido de sodio.  Sodium hydroxide
Polisacáridos :  Polysaccharides:
- Almidón nativo (NGMO) ; y  - Native starch (NGMO); Y
- Pectina.  - Pectin
Otros :  Others :
Glutaraldehido ;  Glutaraldehyde;
Ácido Giberé1ico ;  Giberoic Acid;
Cloruro de Calcio;  Calcium chloride;
- Colorantes naturales; y  - Natural dyes; Y
Agua .  Water .
Incluyendo a su vez dentro de los grupos previamente mencionados, componentes que pueden llegar a incluirse en variantes de la invención para proporcionar características antioxidantes y fungicidas superiores, aroma y regulación de la viscosidad, de acuerdo a los siguientes grupos alternati os : Including in turn within the previously mentioned groups, components that can be included in variants of the invention to provide superior antioxidant and fungicidal characteristics, aroma and viscosity regulation, according to the following alternative groups:
Otros:  Others:
Antioxidantes ;  Antioxidants;
- Ácido láctico (NGMO) ; y  - Lactic acid (NGMO); Y
Esencias aromáticas.  Aromatic essences
Fungicidas :  Fungicides:
- Tiabendazol; e  - Thiabendazole; and
Imazalil.  Imazalil
Polisacáridos :  Polysaccharides:
Almidón modificado. En un aspecto, dentro del alcance y variedad de las posibles composiciones englobadas dentro de los grupos previamente mencionados motivo de la presente invención, la formulación cérea preferida para recubrimiento de frutas y vegetales, se comprenden de :  Modified starch. In one aspect, within the scope and variety of the possible compositions encompassed within the previously mentioned motive groups of the present invention, the preferred waxy formulation for coating fruits and vegetables comprises:
Ceras:  Waxes:
de un 5% a un 30% en peso de Cera de carnauba; de un 5% a un 30% en peso de Polietileno oxidado; de un 5% a un 30% en peso de una mezcla de Shellac y Resina de pino;  from 5% to 30% by weight of Carnauba Wax; from 5% to 30% by weight of oxidized Polyethylene; from 5% to 30% by weight of a mixture of Shellac and Pine Resin;
Plastificantes :  Plasticizers:
de un 1% a un 5% en peso de plastificantes;  from 1% to 5% by weight of plasticizers;
Surfactante :  Surfactant:
de un 0,1% a un 5% en peso de Surfactant.es;  from 0.1% to 5% by weight of Surfactant.es;
Antiespumantes :  Defoamers:
- de un 0.01% a un 0.20% en peso de Polidimetil siloxano; - from 0.01% to 0.20% by weight of Polydimethyl siloxane;
Álcalis : Alkalis:
de un 1% a un 5% en peso de Álcalis;  from 1% to 5% by weight of Alcalis;
Otros :  Others :
de un 0.001% a un 0.025% en peso de Glutaraldehido; de un 0.001% a un 0.004% en peso de Ácido Giberélico; y from 0.001% to 0.025% by weight of Glutaraldehyde; from 0.001% to 0.004% by weight of Gibberellic Acid; Y
- Agua c.s.p. 100%.  - Water c.s.p. 100%
El porcentaje de ingrediente se expresa como [(peso de ingrediente/peso total de la formulación) x 100] . The percentage of ingredient is expressed as [(ingredient weight / total formulation weight) x 100].
En otro aspecto, diversas variantes de la invención pueden ser preparadas ajustando la composición a las características y necesidades de la fruta o verdura a recubrir, dentro de ellas tenemos una segunda formulación cérea comprendida por, Ceras : In another aspect, various variants of the invention can be prepared by adjusting the composition to the characteristics and needs of the fruit or vegetable to be coated, within them we have a second waxy formulation comprised of, Waxes:
de un 1% a un 15% en peso de Cera de carnauba; de un 1% a un 15% en peso de Polietileno oxidado; Plastificant.es :  from 1% to 15% by weight of Carnauba Wax; from 1% to 15% by weight of oxidized Polyethylene; Plastificant.es:
de un 1% a un 5% en peso de plastificantes ;  from 1% to 5% by weight of plasticizers;
Surfactante :  Surfactant:
de un 0.5% a un 3% en peso de Surfactantes ;  from 0.5% to 3% by weight of Surfactants;
Antiespumantes :  Defoamers:
de un 0.01% a un 0.20% en peso de Polidimetil siloxano; Álcalis :  from 0.01% to 0.20% by weight of Polydimethyl siloxane; Alkalis:
de un 1% a un 5% en peso de Álcalis;  from 1% to 5% by weight of Alcalis;
Otros :  Others :
- de un 0.001% a un 0.025% en peso de Glutaraldehido; de un 0.001% a un 0.004% en peso de Ácido Giberélico; y  - from 0.001% to 0.025% by weight of Glutaraldehyde; from 0.001% to 0.004% by weight of Gibberellic Acid; Y
En todavía otro aspecto, tenemos una tercera formulación comprendida por, In yet another aspect, we have a third formulation comprised of,
Ceras:  Waxes:
de un 5% a un 30% en peso de Polietileno oxidado; de un 0.5% a un 5% en peso de Cera de abeja; Plastificantes :  from 5% to 30% by weight of oxidized Polyethylene; from 0.5% to 5% by weight of beeswax; Plasticizers:
de un 1% a un 5% en peso de plastificantes ; Surfactante : from 1% to 5% by weight of plasticizers; Surfactant:
de un 0.5% a un 3% en peso de Surfactantes ;  from 0.5% to 3% by weight of Surfactants;
Ant iespumantes :  Defoamers:
de un 0.01% a un 0.20% en peso de Polidimetil siloxano; Álcalis :  from 0.01% to 0.20% by weight of Polydimethyl siloxane; Alkalis:
de un 1% a un 5% en peso de Álcalis;  from 1% to 5% by weight of Alcalis;
Otros :  Others :
de un 0,001% a un 0.025% en peso de Glutaraldehido; de un 0.001% a un 0.004% en peso de Ácido Giberélico y  from 0.001% to 0.025% by weight Glutaraldehyde; from 0.001% to 0.004% by weight of Gibberellic Acid and
- Agua c.s.p. 100%.  - Water c.s.p. 100%
Las anteriores composiciones junto con sus variantes, una vez emulsificadas presentan una integración de los componentes en emulsiones con tamaños del orden de los 50-1000 nanómetros, con promedios de 75-500 nm, por lo cual su estabilidad es elevada y llega a mantenerse durante un par de años, son empleadas para el recubrimiento de frutas y verduras, en especial cítricos, manzana, pera, jitomate, pepino, entre otros, generando así otro aspecto de la invención, que refiere a los alimentos envueltos con una película de las emulsiones desarro11adas. The previous compositions together with their variants, once emulsified, have an integration of the components in emulsions with sizes of the order of 50-1000 nanometers, with averages of 75-500 nm, so that their stability is high and is maintained during a couple of years, they are used for the coating of fruits and vegetables, especially citrus, apple, pear, tomato, cucumber, among others, thus generating another aspect of the invention, which refers to foods wrapped with a film of emulsions developed.
En el caso de composiciones céreas aplicables a frutas y verduras sin cáscara, se emplean composiciones que reemplazan las ceras de polietileno Oxidado por alguno otro de los componentes comprendidos en el grupo de ceras. In the case of waxy compositions applicable to fruits and vegetables without peel, compositions are used that replace the oxidized polyethylene waxes with some other of the components included in the group of waxes.
Las emulsiones resultantes de la preparación de las composiciones céreas presentan como ventaja un pH dentro del rango de 6.5 a 11, son inocuas y preservan su identidad ya que las composiciones desarrolladas están formuladas de tari- forma que se emplean exclusivamente ingredientes NGMO; repelen el agua disminuyendo así la pérdida de peso ya que una vez aplicadas como recubrimiento generan capas céreas microscópicas que permiten la respiración aeróbica del fruto o verdura (intercambio gaseoso de oxigeno y dióxido de carbono} , dan alto brillo a la fruta o verdura sin alterar sus propiedades organolépticas elevando la vida de anaquel de estos productos de manera significativa y debido a la configuración multicapa el recubrimiento es capaz de distribuir rápidamente los esfuerzo generados por el choque térmico evitando la generación de puntos blancos, debido a que dentro de los ingredientes de su formulación incluyen un agente antiespumante, al momento de la aplicación del recubrimiento, se evitan contratiempos no deseados por la generación de espacios no recubiertos por la formación de espuma, de igual forma la inclusión de aminoácidos en la formulación le aportan tersura al fruto, y de igual forma, las emulsiones se comprenden de materiales permitidos en todo el mundo. The emulsions resulting from the preparation of the waxy compositions have an advantage within a range of 6.5 to 11, are safe and preserve their identity since the developed compositions are formulated in a way that NGMO ingredients are used exclusively; they repel water, thus reducing weight loss since once applied as a coating they generate microscopic waxy layers that allow aerobic respiration of the fruit or vegetable (gaseous exchange of oxygen and carbon dioxide), give high brightness to the fruit or vegetable without altering its organoleptic properties by raising the shelf life of these products significantly and due to the multilayer configuration the coating is able to distribute quickly the efforts generated by thermal shock avoiding the generation of white dots, because within the ingredients of its formulation include an antifoaming agent, at the time of application of the coating, unwanted setbacks are avoided by the generation of spaces not covered by Foaming, likewise the inclusion of amino acids in the formulation gives smoothness to the fruit, and likewise, emulsions are comprised of materials allowed throughout the world.
Dentro de los componentes empleados, el ácido Giberélico está incluido en la sección 172.725 del 21 CFR, sub parte H, como aditivo directo en alimentos para consumo humano y sus limites de contenido en bebidas preparadas es de 0.5 partes por millón, mientras que la restricción en los demás usos es de 2 ppm. En cambio, el Glutaraldehido de cuyo uso como agente bactericida, fungicida y alguicida, es conocida, se tiene un limite de 250 ppm de acuerdo al 21 CFR 173.320 Sub parte D. Among the components used, Gibberellic acid is included in section 172.725 of 21 CFR, sub part H, as a direct additive in food for human consumption and its limits of content in prepared beverages is 0.5 parts per million, while the restriction in other uses it is 2 ppm. On the other hand, Glutaraldehyde whose use as a bactericidal, fungicidal and algicidal agent is known, has a limit of 250 ppm according to 21 CFR 173.320 Sub part D.
Otra de las ventajas particularmente en la presente invención, es que el glutaraldehido es empleado ya que aporta la capacidad de polimerizar de manera inodora con proteínas y con amoniaco para generar entrecruzamiento entre las mismas, creando una barrera impermeable, las concentraciones que se proponen de este elemento son mínimas (conentraciones máximas de 300 ppm) , de tal forma que no sea consumido y pueda quedar libre para seguir teniendo propiedades fungicidas, anguicidas y bactericidas (Bouttoom, T. 2009} logrando también llegar a un punto óptimo a pH 8.5 mediante la regulación de la concentración de este ingrediente en la formulación, logrando así potencial!zar las propiedades antes mencionados haciéndolas sumamente efectivas e inofensivas para el medio ambiente y organismos superiores incluido el ser humano e incluso siendo compatible con la adición de ácido láctico en la emulsión para incrementar sus propiedades fungicidas, aunado a lo anterior, las composiciones emplean en su totalidad ingredientes y rangos aprobados por la FDA para el consumo humano. Another advantage, particularly in the present invention, is that glutaraldehyde is employed since it provides the ability to polymerize in an odorless manner with proteins and with ammonia to generate cross-linking between them, creating an impermeable barrier, the proposed concentrations of this element are minimal (maximum concentrations of 300 ppm), so that it is not consumed and can be free to continue having fungicidal, anguicidal and bactericidal properties (Bouttoom, T. 2009} also achieving an optimal point at pH 8.5 through regulation of the concentration of this ingredient in the formulation, thus achieving the potential of the aforementioned properties making them highly effective and harmless to the environment and higher organisms including humans and even being compatible with the addition of lactic acid in the emulsion to increase its properties Fungicides, in addition to the above, the compositions employ entirely FDA-approved ingredients and ranges for human consumption.
Una ventaja complementaria de las composiciones céreas de la presente invención proviene de la sinergia lograda entre la baja tensión superficial de la emulsión que le da una mejor adherencia sobre la superficie de la fruta y verdura y como ya se ha mencionado, de la integración del grupo de polisacáridos en la formulación que permite manipular la viscosidad de la emulsión,, lo que en su conjunto le dan características de secado rápido y recubrimiento uniforme del producto con una cantidad pequeña de la emulsión y logrando así, un alto rendimiento para en la aplicación de la invención, logrando recubrir una tonelada de fruto con un litro de la emulsión motivo de la presente invención. A complementary advantage of the waxy compositions of the present invention comes from the synergy achieved between the low surface tension of the emulsion that gives it a better adhesion on the surface of the fruit and vegetables and, as already mentioned, the integration of the group of polysaccharides in the formulation that allows to manipulate the viscosity of the emulsion, which as a whole give characteristics of quick drying and uniform coating of the product with a small amount of the emulsion and thus achieving high performance in the application of the invention, managing to coat a ton of fruit with a liter of the emulsion motive of the present invention.
La invención abarca también métodos para recubrir frutas y verduras, en este sentido, la integración de estos dos elementos en las nano-partículas de cera elimina la necesidad de adicionar agentes fungicidas a los empacadores de frutas y vegetales, implicando en consecuencia, una reducción en mano de obra para adicionar estos agentes, que, por lo general son de las familias del Imazalil, Tiabendazol , entre otros; mismos que pueden llegar a romper la emulsión o sedimentar al no ser miscibles, por lo que un sistema de agitación continuo es necesario para mantener estas formulaciones durante el recubrimiento de las frutas e incluso las composiciones de la presente invención, al tener una estabilidad y adherencia elevadas, permiten la aplicación del recubrimiento sobre de las paredes de las cajas donde serán transportadas las frutas y verduras. Lo anterior repercute en costo y en eficiencia, ya que, existe el riesgo de no tener una distribución uniforme y algunas frutas se pueden ver desmerecidas en la dosificación del fungicida. The invention also encompasses methods for coating fruits and vegetables, in this sense, the integration of these two elements in the wax nano-particles eliminates the need to add fungicidal agents to fruit and vegetable packers, consequently implying a reduction in labor to add these agents, which are usually from the Imazalil families, Thiabendazole, among others; same that can break the emulsion or sediment by not being miscible, so a continuous stirring system is necessary to maintain these formulations during the coating of the fruits and even the compositions of the present invention, having a stability and adhesion elevated, allow the application of the coating on the walls of the boxes where fruits and vegetables will be transported. The aforementioned affects cost and efficiency, since there is a risk of not having a uniform distribution and some fruits can be reduced in the dosage of the fungicide.
EJEMPLOS DE APLICACIÓN APPLICATION EXAMPLES
Los siguientes ejemplos son incluidos para facilitar el entendimiento de la presente invención con fines ilustrativos y no limitativos, permitiendo la cabal comprensión de las modalidades preferidas del invento, sin que con ello se implique que no existen otras modalidades no ilustradas que puedan llevarse a la práctica con base en la descripción detallada de la invención previamente realizada, por lo que estos ejemplos o deberán ser considerados de ninguna manera limitativos del alcance de la invención.  The following examples are included to facilitate the understanding of the present invention for illustrative and non-limiting purposes, allowing full understanding of the preferred embodiments of the invention, without implying that there are no other non-illustrated modalities that can be implemented. based on the detailed description of the invention previously made, so these examples or should be considered in no way limiting the scope of the invention.
Como se mencionó previamente, distintas emulsiones de la invención pueden ser preparadas, para el presente ejemplo, se preparó 1 Kg . De la siguiente formulación:  As previously mentioned, different emulsions of the invention can be prepared, for the present example, 1 Kg was prepared. From the following formulation:
Formula I Formula I
18% en peso de Cera de Carnauba Tipo III;  18% by weight Carnauba Wax Type III;
1% en peso de Propilenglicol; 1% by weight of Propylene Glycol;
2% en. peso de Hidróxido de potasio 2 in. weight of potassium hydroxide
2% en peso de Monolaureato de polioxietilensorbitano (Tween 20) ; 2% by weight of polyoxyethylene sorbitan monolaureate (Tween 20);
0.025% en peso de Glutaraldehído;  0.025% by weight Glutaraldehyde;
0.004% en peso de Ácido Giberélico; 0.004% by weight Gibberellic Acid;
0.1% en peso de PoIidimet.il siloxano; y 0.1% by weight of PoIidimet.yl siloxane; Y
Agua c.s.p. 100%. Water c.s.p. 100%
Dicha composición cérea fue aplicada con un factor de 1 Kg de composición/Tonelada de fruta y fue comparada en una escala de tiempo y en condiciones similares con tres ceras comerciales (Ceras A, B y C) empleadas para el recubrimiento de cítricos, así como un testigo de la fruta; tomando nota de la pérdida de peso de la fruta en condiciones ambientales y de igual forma en condiciones de ref igeración (10.5°C) teniendo los resultados que se aprecian en las figuras 1 y 2. Como se puede apreciar en los gráficos de las Figuras 1 y 2 , las muestra con mejor desempeño corresponden a la composición cérea de la presente invención (Fórmula I) con respecto a las tres ceras comerciales y es muy superior al testigo sin encerar . Said waxy composition was applied with a factor of 1 Kg of composition / Ton of fruit and was compared on a time scale and in similar conditions with three commercial waxes (Waxes A, B and C) used for coating of citrus fruits, as well as a witness of the fruit; taking note of the weight loss of the fruit in environmental conditions and in the same way under refrigeration conditions (10.5 ° C) taking into account the results shown in figures 1 and 2. As can be seen in the graphs of the Figures 1 and 2, the samples with the best performance correspond to the waxy composition of the present invention (Formula I) with respect to the three commercial waxes and is far superior to the unwaxed control.
Para complementar las pruebas anteriores, a la par del maestreo de porcentajes de pérdida de peso, se llevó a cabo una cuantificación del verdor de la fruta con una regleta de 8 pantones asemejando los distintos grados de maduración de la fruta. La evaluación más alta corresponde a un grado de maduración mayor. Se hicieron comparativos de 15 limones con dos repeticiones y se obtuvo un promedio de pantone. To complement the previous tests, along with the mastering of weight loss percentages, a quantification of the fruit's greenery was carried out with an 8-pant strip, resembling the different degrees of ripening of the fruit. The highest evaluation corresponds to a greater degree of maturation. Comparisons of 15 lemons were made with two repetitions and an average pantone was obtained.
En una escala de tiempo, los resultados ai día 14 sometido a intemperie a la fruta, se muestran en la tabla 1: On a time scale, the results on day 14 subjected to weathering the fruit, are shown in table 1:
Figure imgf000020_0001
Figure imgf000020_0001
Tabla 1.  Table 1.
De nueva cuenta podemos apreciar que el proceso de maduración es más notorio en el testigo y los mejores resultados se obtuvieron con la composición cérea de la presente invención, esto, se adjudica a la acción del ácido giberélico de la composición aunado a la protección contra microorganismos del glutaraldehido . Again we can see that the maturation process is more noticeable in the witness and the best results are obtained with the waxy composition of the present invention, this is attributed to the action of gibberellic acid of the composition combined with the protection against microorganisms of glutaraldehyde.
Demostrando con lo anterior, la eficacia y eficiencia de las características técnicas de las composiciones de la presente invención, así como sus ventajas previamente mencionadas en la transcurso de esta descripción. Demonstrating with the above, the efficacy and efficiency of the technical characteristics of the compositions of the present invention, as well as their advantages previously mentioned in the course of this description.
Aunque esta invención ha sido descrita en su modalidad preferida, para especialistas en la materia será evidente que el alcance de la presente invención se extiende más allá de las modalidades específicamente descrita a otras modalidades alternas y/o usos de la invención que resulten obvias y derivables de la misma. Además, aunque la invención se ha mostrado y descrito en detalle con apego a un modo de realización ej emplificativa . Algunas otras modificaciones o cambios sean claramente obvios para especialistas en particular con base en la descripción que antecede. Por consiguiente, se estima que pueden hacerse varias combinaciones de las características específicas y aspectos de las modalidades descritas que caerían indiscutiblemente dentro de la invención, Although this invention has been described in its preferred embodiment, it will be apparent to those skilled in the art that the scope of the present invention extends beyond the modalities specifically described to other alternate modalities and / or uses of the invention that are obvious and derivable. Of the same. In addition, although the invention has been shown and described in detail with attachment to an embodiment eg emplificativa. Some other modifications or changes are clearly obvious to particular specialists based on the description above. Therefore, it is estimated that various combinations of the specific characteristics and aspects of the described modalities that would unquestionably fall within the invention can be made,
Habida cuenta de lo anterior, se pretende que el alcance de la invención no deberá estar limitado por las modalidades particularmente descritas, sino que dicho alcance deberá estar definido por una lectura razonable de las siguientes reivindicaciones. In view of the foregoing, it is intended that the scope of the invention should not be limited by the particularly described modalities, but that said scope should be defined by a reasonable reading of the following claims.

Claims

EIVIHDICACIOMES EIVIHDICACIOMES
1. Una composición cérea emulsionada caracterizada porque comprende, al menos un componente céreo natural, al menos un agente plastificante, al menos un agente surfactante, un agente anti espumante, al menos un álcali, glutaraldehido, ácido giberélico y agua.  1. An emulsified waxy composition characterized in that it comprises at least one natural waxy component, at least one plasticizing agent, at least one surfactant, an anti-foaming agent, at least one alkali, glutaraldehyde, gibberellic acid and water.
2. La composición cérea emulsionada de acuerdo a la reivindicación 1, caracterizada además porque los componentes céreos naturales se seleccionan del grupo de cera de carnauba, polietileno oxidado, sh.ell.ac, resina de pino, cera microcristalina, brea modificada, cera de abeja, cera de candelilla, cera de lignito y cera parafina. 2. The emulsified waxy composition according to claim 1, further characterized in that the natural waxy components are selected from the group of carnauba wax, oxidized polyethylene, sh.ell.ac, pine resin, microcrystalline wax, modified pitch, wax bee, candelilla wax, lignite wax and paraffin wax.
3. La composición cérea emulsionada de acuerdo a la reivindicación 1, caracterizada además porque los agentes plastificantes se seleccionan del grupo de glicerol, propilenglicol, sorbitol no modificado genéticamente, xilitol, malitol no modificado genéticamente y manitol no modificado genéticamente , 3. The emulsified waxy composition according to claim 1, further characterized in that the plasticizing agents are selected from the group of glycerol, propylene glycol, non-genetically modified sorbitol, xylitol, non-genetically modified malitol and non-genetically modified mannitol,
4. La composición cérea emulsionada de acuerdo a la rei indicación 1, caracterizada además porque los agentes surfactantes que se emplean son no iónicos, no aniónicos o una combinación de ambos.  4. The emulsified waxy composition according to claim 1, further characterized in that the surfactants used are non-ionic, non-anionic or a combination of both.
5. La composición cérea emulsionada de acuerdo a la reivindicación 1 y 4, caracterizada además porque los agentes surfactantes tanto no iónicos como no aniónicos se seleccionan del grupo de monolaureato de polioxietilensorbitano, monoestearato de po1 ioxieti 1ensorbitaño, monoo1.eat.o de polioxietilensorbitano, monolaurato de sorbita.no, monoestearato de sorbitano, monooleato de sorbitano, aceite de ricino etoxilado y lecitina de soya.  5. The emulsified waxy composition according to claim 1 and 4, further characterized in that both non-ionic and non-anionic surfactant agents are selected from the group of polyoxyethylene sorbitan monolaureate, polyoxyethylenetene 1-polyoxyeti monostearate, polyoxyethylene sorbitan monooarate, sorbitan monolaurate, no, sorbitan monostearate, sorbitan monooleate, ethoxylated castor oil and soy lecithin.
6. La composición cérea emulsionada de acuerdo a la reivindicación 1, caracterizada además porque el agente anti espumante es polidimetil siloxano. 6. The emulsified waxy composition according to claim 1, further characterized in that the anti-foaming agent is polydimethyl siloxane.
7. La composición cérea emulsionada de acuerdo a la reivindicación 1, caracterizada además porque los álcalis se seleccionan del grupo de hidróxido de amonio, hidróxido de potasio e hidróxido de sodio. 7. The emulsified waxy composition according to claim 1, further characterized in that the alkalis are selected from the group of ammonium hydroxide, potassium hydroxide and sodium hydroxide.
8. La composición cérea emulsionada de acuerdo a las reivindicaciones anteriores,, caracterizada además porque incluye al menos un ácido graso. 8. The emulsified waxy composition according to the preceding claims, further characterized in that it includes at least one fatty acid.
9. La composición cérea emulsionada de acuerdo a la reivindicación 8, caracterizada además porque los ácidos grasos se seleccionan del grupo de ácido linoleico, ácido linolénico, ácido palmitico, ácido oleico, ácido láurico y ácido mirístico .  9. The emulsified waxy composition according to claim 8, further characterized in that the fatty acids are selected from the group of linoleic acid, linolenic acid, palmitic acid, oleic acid, lauric acid and myristic acid.
10. La composición cérea emulsionada de acuerdo a las reivindicaciones anteriores, caracterizada además porque incluye al menos un agente co-emulsificador .  10. The emulsified waxy composition according to the preceding claims, further characterized in that it includes at least one co-emulsifying agent.
11. La composición cérea emulsionada de acuerdo a la reivindicación 10, caracterizada además porque los agentes co-emulsificadores se seleccionan del grupo de oleato de potasio, oleato de sodio, etanol y alcohol isopropilico .  11. The emulsified waxy composition according to claim 10, further characterized in that the co-emulsifying agents are selected from the group of potassium oleate, sodium oleate, ethanol and isopropyl alcohol.
12. La composición cérea emulsionada de acuerdo a las reivindicaciones anteriores, caracterizada además porque incluye al menos un polisacárido . 12. The emulsified waxy composition according to the preceding claims, further characterized in that it includes at least one polysaccharide.
13. La composición cérea emulsionada de acuerdo a la reivindicación 12, caracterizada además porque los polisacáridos se seleccionan del grupo de almidón nativo no modificado genéticamente, almidón modificado y pectina. 13. The emulsified waxy composition according to claim 12, further characterized in that the polysaccharides are selected from the group of non-genetically modified native starch, modified starch and pectin.
14. La composición cérea emulsionada de acuerdo a las reivindicaciones anteriores, caracterizada además porque incluye al menos un colorante natural. 14. The emulsified waxy composition according to the preceding claims, further characterized in that it includes at least one natural dye.
15. La composición cérea emulsionada de acuerdo a las reivindicaciones anteriores, caracterizada además porque inc1u e c1oruro de ca1cio . 15. The emulsified waxy composition according to the preceding claims, further characterized in that it includes calcium chloride.
16. La composición cérea emulsionada de acuerdo a las reivindicaciones anteriores, caracterizada además porque incluye ácido láctico no modificado genéticamente. 16. The emulsified waxy composition according to the preceding claims, further characterized in that it includes non-genetically modified lactic acid.
17. La composición cérea emulsionada de acuerdo a las reivindicaciones anteriores, caracterizada además porque inc1uye esencias aromáticas . 17. The emulsified waxy composition according to the preceding claims, further characterized in that it includes aromatic essences.
18. La composición cérea emulsionada de acuerdo a las reivindicaciones anteriores, caracterizada además porque incluye al menos un fungicida.  18. The emulsified waxy composition according to the preceding claims, further characterized in that it includes at least one fungicide.
19. La composición cérea emulsionada de acuerdo a la reivindicación 18, caracterizada además porque los fungicidas se seleccionan del grupo de tiabenda ol e imazalil.  19. The emulsified waxy composition according to claim 18, further characterized in that the fungicides are selected from the group of thiabenda ol and imazalil.
20. Una composición cérea emulsionada de acuerdo a las reivindicaciones anteriores, caracterizada porque comprende la siguiente formulación:  20. An emulsified waxy composition according to the preceding claims, characterized in that it comprises the following formulation:
de un 5% a un 30% en peso de Cera de carnauba; de un 5% a un 30% en peso de Polietileno oxidado; de un 5% a un 30% en peso de una mezcla de Shellac y Resina de pino ;  from 5% to 30% by weight of Carnauba Wax; from 5% to 30% by weight of oxidized Polyethylene; from 5% to 30% by weight of a mixture of Shellac and Pine Resin;
de un 1% a un 5% en peso de plastificant.es;  from 1% to 5% by weight of plastificant.es;
de un 0.1% a un 5% en peso de Surfactantes ;  from 0.1% to 5% by weight of Surfactants;
de un 0.01% a un 0.20% en peso de Polidimetil siloxano;  from 0.01% to 0.20% by weight of Polydimethyl siloxane;
de un 1% a un 5% en peso de Álcalis;  from 1% to 5% by weight of Alcalis;
de un 0.001% a un 0.025% en peso de Glutaraldehído; de un 0.001% a un 0.004% en peso de Ácido Giberélico; y  from 0.001% to 0.025% by weight of Glutaraldehyde; from 0.001% to 0.004% by weight of Gibberellic Acid; Y
Agua c.s.p. 100%.  Water c.s.p. 100%
21. üna composición cérea emulsionada de acuerdo a las reivindicaciones 1 a 19, caracterizada porque comprende la siguie te formu1ación :  21. An emulsified waxy composition according to claims 1 to 19, characterized in that it comprises the following formulation:
de un 1% a un 15% en peso de Cera de carnauba; de un 1% a un 15% en peso de Polietileno oxidado; de un 1% a un 5% en peso de plastificantes;  from 1% to 15% by weight of Carnauba Wax; from 1% to 15% by weight of oxidized Polyethylene; from 1% to 5% by weight of plasticizers;
de un 0.5% a un 3% en peso de Surfactant.es;  from 0.5% to 3% by weight of Surfactant.es;
de un 0.01% a un 0.20% en peso de Polidimetil siloxano; de un 1% a un 5% en peso de Álcalis; from 0.01% to 0.20% by weight of Polydimethyl siloxane; from 1% to 5% by weight of Alcalis;
de un 0.001% a un 0.025% en peso de Glutaraldehido; de un 0,001% a un 0,004% en peso de Ácido Giberélico; y  from 0.001% to 0.025% by weight of Glutaraldehyde; from 0.001% to 0.004% by weight of Gibberellic Acid; Y
Agua c.s.p. 100%.  Water c.s.p. 100%
22. Una composición cérea emulsionada de acuerdo a las reivindicaciones 1 a 19, caracterizada porque comprende la siguiente formulación:  22. An emulsified waxy composition according to claims 1 to 19, characterized in that it comprises the following formulation:
de un 5% a un 30% en peso de Polietileno oxidado; de un 0.5% a un 5% en peso de Cera de abeja;  from 5% to 30% by weight of oxidized Polyethylene; from 0.5% to 5% by weight of beeswax;
de un 1% a un 5% en peso de plastificantes ;  from 1% to 5% by weight of plasticizers;
de un 0.5% a un 3% en peso de Surfactantes;  from 0.5% to 3% by weight of Surfactants;
de un 0.01% a un 0.20% en peso de Polidimetil siloxano; de un 1% a un 5% en peso de Álcalis;  from 0.01% to 0.20% by weight of Polydimethyl siloxane; from 1% to 5% by weight of Alcalis;
de un 0.001% a un 0.025% en peso de Glutaraldehido; de un 0.001% a un 0.004% en peso de Acido Giberélico; from 0.001% to 0.025% by weight of Glutaraldehyde; from 0.001% to 0.004% by weight of Gibberellic Acid;
Y Y
Agua c.s.p. 100%.  Water c.s.p. 100%
23. Las composiciones céreas emulsionadas de acuerdo a las reivindicaciones anteriores, caracterizadas porque el proceso de emulsión para su preparación se lleva a cabo mediante métodos de alta presión, ultrasonicación o métodos de baja energía.  23. The emulsified waxy compositions according to the preceding claims, characterized in that the emulsion process for its preparation is carried out by means of high pressure, ultrasonication or low energy methods.
24. Las composiciones céreas emulsionadas de acuerdo a las reivindicaciones anteriores, caracterizadas porque los tamaños de partícula dentro de la emulsión se comprenden dentro del rango de los 50 a los 1000 nanómetros.  24. Emulsified waxy compositions according to the preceding claims, characterized in that the particle sizes within the emulsion are within the range of 50 to 1000 nanometers.
25. Las composiciones céreas emulsionadas de acuerdo a las reivindicaciones anteriores, caracterizadas porque el tamaño de partícula promedio dentro de la emulsión se comprenden dentro del rango de los 75 a los 500 nanómetros. 25. Emulsified waxy compositions according to the preceding claims, characterized in that the average particle size within the emulsion is within the range of 75 to 500 nanometers.
26. Un método para el recubrimiento y preservación de frutas y verduras caracterizado porque comprende el paso de aplicar sobre la superficie de las frutas o verduras a conservar,, una película delgada de las composiciones céreas definidas en las reivindicaciones anteriores. 26. A method for coating and preserving fruits and vegetables characterized in that it comprises the step of applying on the surface of fruits or vegetables to conserve a thin film of the waxy compositions defined in the preceding claims.
27. Una fruta recubierta obtenida por el método de acuerdo a la rei indicación 26. 27. A coated fruit obtained by the method according to rei indication 26.
28. Una verdura recubierta obtenida por el método de acuerdo a la reivindicación 26.  28. A coated vegetable obtained by the method according to claim 26.
El uso de las composiciones céreas de conformidad con las reivindicaciones 1 a 25, para el recubrimiento y preservación de frutas y verduras.  The use of waxy compositions according to claims 1 to 25, for the coating and preservation of fruits and vegetables.
29. El uso de las composiciones céreas de conformidad con las reivindicaciones 1 a 25 y 29, para el recubrimiento y preservación de frutas y verduras, donde las frutas y verduras a recubrir comprenden cítricos,, manzana, pera, jitomate o pepino.  29. The use of waxy compositions according to claims 1 to 25 and 29, for the coating and preservation of fruits and vegetables, wherein the fruits and vegetables to be coated comprise citrus, apple, pear, tomato or cucumber.
30. El uso de las composiciones céreas de conformidad con las reivindicaciones 1 a 25 y 29, para el recubrimiento y preservación de frutas y verduras sin cascara donde el componente céreo de la composición se selecciona del grupo de cera de carnauba, shellac, resina de pino, cera microcristalina, brea modificada, cera de abeja, cera de candelilla, cera de lignito y cera parafina.  30. The use of waxy compositions according to claims 1 to 25 and 29, for the coating and preservation of fruits and vegetables without husk where the waxy component of the composition is selected from the group of carnauba wax, shellac, resin pine, microcrystalline wax, modified pitch, beeswax, candelilla wax, lignite wax and paraffin wax.
31. El uso de las composiciones céreas de conformidad con las reivindicaciones 1 a 25, para el recubrimiento de cajas de almacenamiento de frutas y verduras.  31. The use of waxy compositions according to claims 1 to 25, for coating fruit and vegetable storage boxes.
PCT/MX2017/000036 2017-03-21 2017-03-21 Wax composition for coating fruit and vegetables WO2018174699A1 (en)

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WO2021187970A1 (en) * 2020-03-17 2021-09-23 Margrey Industrial S.A. De C.V. Wax-based coating for fruit and vegetables
WO2022248675A1 (en) 2021-05-27 2022-12-01 Agrosustain Sa Edible coating for preventing the food spoilage

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CN110810091B (en) * 2019-12-06 2022-04-12 南昌大学 Fruit and vegetable fresh-keeping method
WO2021187970A1 (en) * 2020-03-17 2021-09-23 Margrey Industrial S.A. De C.V. Wax-based coating for fruit and vegetables
WO2022248675A1 (en) 2021-05-27 2022-12-01 Agrosustain Sa Edible coating for preventing the food spoilage

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