WO2021187970A1 - Wax-based coating for fruit and vegetables - Google Patents
Wax-based coating for fruit and vegetables Download PDFInfo
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- WO2021187970A1 WO2021187970A1 PCT/MX2020/000057 MX2020000057W WO2021187970A1 WO 2021187970 A1 WO2021187970 A1 WO 2021187970A1 MX 2020000057 W MX2020000057 W MX 2020000057W WO 2021187970 A1 WO2021187970 A1 WO 2021187970A1
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- 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
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B82—NANOTECHNOLOGY
- B82Y—SPECIFIC USES OR APPLICATIONS OF NANOSTRUCTURES; MEASUREMENT OR ANALYSIS OF NANOSTRUCTURES; MANUFACTURE OR TREATMENT OF NANOSTRUCTURES
- B82Y99/00—Subject matter not provided for in other groups of this subclass
Definitions
- the present invention generally refers to a wax-based coating of fruits and vegetables, and in particular the invention refers to the use of nanotechnology, the addition of antioxidant agents and aprotic solvents in this type of coating.
- nanotechnology the addition of antioxidant agents and aprotic solvents in this type of coating.
- antioxidant agents increase the shelf life of the product and aprotic agents allow the nanoparticles generated that act as a vehicle for active components to penetrate the product to perform their function.
- aprotic agents allow the nanoparticles generated that act as a vehicle for active components to penetrate the product to perform their function.
- due to its easy application it reduces the risks of accidents in packing plants, for example, those that melt paraffin and use it directly as a coating.
- the post-harvest treatments of fruits and vegetables have been constantly innovating in order to guarantee the delivery of the product to the consumer in the best conditions and increase the scope of destination.
- the physical and chemical characteristics of fruits and vegetables differ from each other. This leads to the development of post-harvest treatments through coatings specifically designed to extend the shelf life of each fruit and vegetable in particular.
- the materials used for the coatings of fruits and vegetables can be divided into the following groups: lipids, natural waxes, proteins, carbohydrates and synthetic materials such as oxidized polyethylene.
- the resulting emulsions must be safe and preferably contain materials allowed worldwide.
- the present invention consists of the elaboration of a wax-based coating for fruits and vegetables that in turn can be reformulated according to the characteristics of the fruit or vegetable, as well as the logistics needs for its distribution.
- compositions in the field of food engineering particularly compositions that include nanoparticles in different components of natural wax, which can be used to coat and preserve fruits and vegetables, the formulation of which contains a synergistic combination that includes different components of the groups formed by lipids, natural waxes, proteins, carbohydrates and synthetic materials, where the preparation and emulsion of the compositions can be varied, using high pressure methods, ultrasound methods and even methods low energy.
- Document WO2012141566 Al describes a composition of solid lipid nanoparticles that is formed as a nanocoating of fresh natural foods such as seeds, cereals, fruits or vegetables, preferably fresh fruits and vegetables that are coated by fluidization, immersion or spraying, and where said The composition comprises: (a) solid lipids or wax, (b) emulsifying stabilizing agents, and (c) film-forming materials in aqueous solution or dispersion.
- the inclusion of a submicron lipophilic system in the aqueous dispersion allows easy control of the application of the composition, since it is a fluid system with low viscosity, which is advantageous because it can be applied easily and uniformly and provides improved coating properties, such as gloss, mechanical resistance and gas permeability, among others.
- Document BE720020 A describes emulsion compositions that can be applied on fruits and vegetables by conventional methods for the formation of coatings that greatly decrease the rate of evaporation of moisture through the surface of fruits and vegetables.
- said composition comprises partially oxidized polyethylene in dispersion, a paraffin wax in dispersion and an alkaline-based soluble resin.
- the present invention makes it possible to obtain a more efficient coating, having an average particle size around 35 nm and a monodisperse distribution; as well as the coating of the present invention has an antioxidant and antimicrobial capacity by presenting antioxidants of a phenolic nature that are carried by the nanoparticles, which are not mentioned in the state of the art, except in the document WO2018174699 Al which mentions glutaraldehyde, however this is not organic.
- the coating of the present invention has properties of healing wounds suffered by the fruit or vegetable, which have not been reported so far in the state of the art.
- This effect can be increased through a pretreatment that can be mechanical or chemical in which damaged cellular material is removed promoting its regeneration and then the coating is applied to the fruit or vegetables to be treated;
- the ability to heal wounds suffered for fruit and vegetable products such as jicamas, papayas, cucumbers, peaches and others that may be susceptible to superficial damage.
- the healing of these wounds can promote the inhibition of deterioration by attack of microorganisms.
- a main objective of the present invention is to provide a wax-based coating of fruits and vegetables, where the use of nanotechnology with an average particle size of around 35 nm, makes it possible to produce an emulsion of nanoparticles to obtain a more efficient coating, This is due to the fact that the film that surrounds the fruit is thinner, which provides a better adherence between the coating and the surface of the fruit or vegetable.
- Another main objective is the antioxidant and antimicrobial capacity of the coating, this is due to the fact that it contains phenolic compounds that are carried by the nanoparticles.
- Another objective of the present invention is to inhibit and prevent enzymatic browning (anti-browning) of fruits and vegetables by the presence of antioxidants of phenolic nature in the coating of the present invention.
- the coating has properties for healing wounds suffered by the fruit or vegetable. This effect can be increased through a pretreatment that can be mechanical or chemical in which damaged cellular material is removed promoting its regeneration and then the coating is applied to the fruit or vegetables to be treated. In addition, the healing of these wounds can promote the inhibition of deterioration by attack of microorganisms.
- Figure 1 shows a graph where the particle size of the coating of the present invention is observed.
- Figure 2 shows a graph where the behavior of the weight loss after 23 days of a jicama with a coating of the present invention and another without the coating is seen.
- Figure 3 shows an image of a jicama with the coating of the present invention after 8 months.
- Figure 4 shows an image of a jicama without the coating of the present invention after 8 months.
- Figure 5 shows an image of a jicama with the coating of the present invention where the brilliance is appreciated.
- Figure 6 shows an image with the effects of a jicama that was cut and after applying the coating of the present invention, the beautiful state of the jicama is observed.
- the present invention describes a wax-based coating for fruits and vegetables, which in turn can be reformulated according to the characteristics of the fruit and / or the logistics needs for its distribution.
- Paraffin-based coatings are ideal for peeled fruits and vegetables, since this component reduces the respiration rate, which leads to a delay in the darkening of wounds that the fruit may present.
- the main advantage of the present invention is the use of nanotechnology since the emulsion of nanoparticles allows to achieve more efficient coatings because the film that surrounds the fruit is thinner, which allows better adherence. Between the coating and the fruit, the same phenomenon impacts the cleaning aspect of the application area and the economic aspect, since less product is required to achieve better effects. In addition, due to its easy application, it reduces the risks of accidents in packers that use the coating that involves melting the wax or paraffin.
- the ingredients that are part of the formulation are integrated through emulsions in sizes of the order of 8-90 nanometers, with averages of 35 nm (see figure 1) and with 99% of particles in the order of 20 nm, the which can be developed using high or low energy methods. In turn, they can be applied by spraying or immersion methods using application factors from 0.5 to 2.5 L / ton.
- the present invention relates to a wax-based coating for fruits and vegetables formulated with components selected from the following groups:
- the standard formulation of the coating is as follows:
- Plasticizer 0.50-10.00 Polysaccharide 0.10-10.00 Co-emulsifier 0.01-5.00 Fatty acids 0.01-8.00 Ionic surfactant 0.01-3.00 Non-ionic surfactant 0.01-6.00 Alkali 0.50-5.00
- waxes of Examples 1 and 2 can be selected from carnauba, oxidized polyethylene, shellac, pine resin, microcrystalline wax, modified pitch, beeswax, candelilla wax and paraffin.
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nanotechnology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Crystallography & Structural Chemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Paints Or Removers (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to a wax-based coating for fruit and vegetables, which has the use of nanotechnology as a main advantage, since the nanoparticle emulsion has average sizes in the order of 35 nm and allows a more efficient coating to be achieved, as the film that surrounds the fruit is thinner, which allows better adherence between the coating and the fruit. This same phenomenon has an impact on the aspect of cleaning the area of application and on the economic aspect, since less product is required to achieve better effects (improved scarring and increased shelf life by reducing weight loss by dehydration, bacterial attack and enzymatic browning) by the included active agents (antioxidant agents and aprotic solvents). The wax-based coating for fruit and vegetables comprises at least one wax, at east one plasticising agent, at least one surfactant, at least one fatty acid, at least one co-emulsifier, at least one alkali, at least one polysaccharide, at least one aprotic solvent, at least one antioxidant and water.
Description
RECUBRIMIENTO DE FRUTAS Y VERDURAS A BASE DE CERAS WAX-BASED FRUIT AND VEGETABLE COATING
CAMPO TÉCNICO DE LA INVENCIÓN La presente invención se refiere en lo general a un recubrimiento de frutas y verduras a base de ceras, y en lo particular la invención refiere al uso de nanotecnologia, adición de agentes antioxidantes y solventes apróticos en este tipo de recubrimiento. Al elaborar una emulsión de nanoparticulas, permite lograr un recubrimiento más eficiente, debido a que la película que envuelve al fruto es más delgada, en consecuencia, se genera una mejor adherencia entre el recubrimiento y la superficie de la fruta o verdura, mismo fenómeno impacta en el aspecto de limpieza del área de aplicación y en el aspecto económico, puesto que se requiere menor cantidad de recubrimiento al maximizar los efectos de los agentes antioxidantes y solventes apróticos. Por otro lado, los agentes antioxidantes incrementan la vida de anaquel del producto y los agentes apróticos permiten que las nanoparticulas generadas que actúan como vehículo de componentes activos, penetren en el producto para que desempeñen su función. Además, por su fácil aplicación, disminuye los riesgos de accidentes en las empacadoras, por ejemplo, aquellos que funden parafina y la utilizan directamente como recubrimiento. TECHNICAL FIELD OF THE INVENTION The present invention generally refers to a wax-based coating of fruits and vegetables, and in particular the invention refers to the use of nanotechnology, the addition of antioxidant agents and aprotic solvents in this type of coating. By making an emulsion of nanoparticles, it allows to achieve a more efficient coating, because the film that surrounds the fruit is thinner, consequently, a better adherence is generated between the coating and the surface of the fruit or vegetable, the same phenomenon impacts in the cleaning aspect of the application area and in the economic aspect, since a smaller amount of coating is required by maximizing the effects of antioxidant agents and aprotic solvents. On the other hand, antioxidant agents increase the shelf life of the product and aprotic agents allow the nanoparticles generated that act as a vehicle for active components to penetrate the product to perform their function. In addition, due to its easy application, it reduces the risks of accidents in packing plants, for example, those that melt paraffin and use it directly as a coating.
ANTECEDENTES DE LA INVENCIÓN BACKGROUND OF THE INVENTION
Los tratamientos post-cosecha de frutas y verduras han ido innovando constantemente a fin de garantizar la entrega del producto al consumidor en las mejores condiciones e incrementar los alcances de destino. Existen muchos factores externos que afectan directamente la vida de anaquel de las frutas y verduras durante las etapas de almacenamiento,
exportación y distribución. A su vez, las características físicas y químicas de las frutas y verduras difieren entre sí. Esto conlleva al desarrollo de tratamientos post-cosecha a través de recubrimientos diseñados específicamente para la prolongación de vida de anaquel de cada fruto y verdura en particular. The post-harvest treatments of fruits and vegetables have been constantly innovating in order to guarantee the delivery of the product to the consumer in the best conditions and increase the scope of destination. There are many external factors that directly affect the shelf life of fruits and vegetables during the storage stages, export and distribution. In turn, the physical and chemical characteristics of fruits and vegetables differ from each other. This leads to the development of post-harvest treatments through coatings specifically designed to extend the shelf life of each fruit and vegetable in particular.
Los materiales empleados para los recubrimientos de frutas y verduras se pueden dividir en los siguientes grupos: lípidos, ceras naturales, proteínas, carbohidratos y materiales sintéticos como el polietileno oxidado. Las emulsiones resultantes deben ser inocuas y de preferencia que contengan materiales permitidos en todo el mundo. The materials used for the coatings of fruits and vegetables can be divided into the following groups: lipids, natural waxes, proteins, carbohydrates and synthetic materials such as oxidized polyethylene. The resulting emulsions must be safe and preferably contain materials allowed worldwide.
Por lo anterior expuesto la presente invención consiste en la elaboración de un recubrimiento para frutas y verduras a base de ceras misma que a su vez puede ser reformulado según las características del fruto o verdura, así como a las necesidades de logística para su distribución. Therefore, the present invention consists of the elaboration of a wax-based coating for fruits and vegetables that in turn can be reformulated according to the characteristics of the fruit or vegetable, as well as the logistics needs for its distribution.
El documento WO2018174699 Al, que representa el estado de la técnica más cercano, describe composiciones en el campo de la ingeniería alimentaria, particularmente composiciones que incluyen nanopartículas en diferentes componentes de cera natural, que pueden usarse para recubrir y preservar frutas y verduras, cuya formulación contiene una combinación sinérgica que incluye diferentes componentes de los grupos formados por lípidos, ceras naturales, proteínas, carbohidratos y materiales sintéticos, en donde la preparación y la emulsión de las composiciones pueden variarse, utilizando métodos de alta presión, métodos de ultrasonido e incluso métodos de baja energía.
El documento "El encerado de los frutos cítricos", publicado el 09 de septiembre de 2011 enhttp://www.tecnicoagricola.es/el-encerado-de-los-frutos- cítricos/, describe en general emulsiones céreas para recubrimiento de cítricos, donde dichas emulsiones acuosas son mezclas de distintos componentes, como ceras vegetales, animales, minerales o sintéticas, plastificantes y fungicidas. El documento WO2012141566 Al, describe una composición de nanoparticulas lipidicas sólidas que se conforma como un nanorecubrimiento de alimentos naturales frescos como semillas, cereales, frutas u hortalizas, preferiblemente frutas y vegetales frescos que se recubren mediante fluidización, inmersión o aspersión, y en donde dicha composición comprende: (a) lipidos sólidos o cera, (b) agentes estabilizantes emulsificantes y (c) materiales formadores de película en solución o dispersión acuosa. La inclusión de un sistema lipofilico submicrónico en la dispersión acuosa permite controlar fácilmente la aplicación de la composición, ya que es un sistema fluido con baja viscosidad, lo cual es ventajoso porque puede aplicarse de manera fácil y uniforme y proporciona propiedades de recubrimiento mejoradas, como brillo, resistencia mecánica y permeabilidad a gases, entre otros. Document WO2018174699 Al, which represents the closest state of the art, describes compositions in the field of food engineering, particularly compositions that include nanoparticles in different components of natural wax, which can be used to coat and preserve fruits and vegetables, the formulation of which contains a synergistic combination that includes different components of the groups formed by lipids, natural waxes, proteins, carbohydrates and synthetic materials, where the preparation and emulsion of the compositions can be varied, using high pressure methods, ultrasound methods and even methods low energy. The document "Waxing of citrus fruits", published on September 9, 2011 athttp: //www.tecnicoagricola.es/el-encerado-de-los-frutos- citrus /, describes in general waxy emulsions for coating citrus , where said aqueous emulsions are mixtures of different components, such as vegetable, animal, mineral or synthetic waxes, plasticizers and fungicides. Document WO2012141566 Al, describes a composition of solid lipid nanoparticles that is formed as a nanocoating of fresh natural foods such as seeds, cereals, fruits or vegetables, preferably fresh fruits and vegetables that are coated by fluidization, immersion or spraying, and where said The composition comprises: (a) solid lipids or wax, (b) emulsifying stabilizing agents, and (c) film-forming materials in aqueous solution or dispersion. The inclusion of a submicron lipophilic system in the aqueous dispersion allows easy control of the application of the composition, since it is a fluid system with low viscosity, which is advantageous because it can be applied easily and uniformly and provides improved coating properties, such as gloss, mechanical resistance and gas permeability, among others.
El documento BE720020 A, describe composiciones de emulsión que pueden aplicarse sobre frutas y verduras mediante métodos convencionales para la formación de recubrimientos que disminuyen en gran medida la velocidad de evaporación de la humedad a través de la superficie de las frutas y verduras. Donde dicha composición comprende polietileno parcialmente oxidado en dispersión, una cera de parafina en dispersión y una resina soluble en base alcalina.
Por lo tanto, en vista de los documentos del estado de la técnica descritos anteriormente, la presente invención permite obtener un recubrimiento más eficiente, al tener un tamaño de partícula promedio alrededor de 35 nm y una distribución monodispersa; así como también el recubrimiento de la presente invención tiene una capacidad antioxidante y antimicrobiana al presentar antioxidantes de naturaleza fenólica que son acarreados por las nanopartículas, los cuales tampoco se hace mención de ellos en el estado de la técnica, excepto en el documento WO2018174699 Al que menciona el glutaraldehído, sin embargo éste no es orgánico. Document BE720020 A, describes emulsion compositions that can be applied on fruits and vegetables by conventional methods for the formation of coatings that greatly decrease the rate of evaporation of moisture through the surface of fruits and vegetables. Wherein said composition comprises partially oxidized polyethylene in dispersion, a paraffin wax in dispersion and an alkaline-based soluble resin. Therefore, in view of the documents of the state of the art described above, the present invention makes it possible to obtain a more efficient coating, having an average particle size around 35 nm and a monodisperse distribution; as well as the coating of the present invention has an antioxidant and antimicrobial capacity by presenting antioxidants of a phenolic nature that are carried by the nanoparticles, which are not mentioned in the state of the art, except in the document WO2018174699 Al which mentions glutaraldehyde, however this is not organic.
Los documentos del estado de la técnica tampoco mencionan ni describen la utilización de un componente que permita inhibir y prevenir el oscurecimiento enzimático (anti-browning) de las frutas y verduras La presencia de los fungicidas orgánicos de naturaleza fenólica en el recubrimiento de la presente invención mencionados en el párrafo anterior, también tienen como función primordial la prevención e inhibición del oscurecimiento enzimático (anti-browning). The documents of the state of the art do not mention or describe the use of a component that allows to inhibit and prevent enzymatic browning (anti-browning) of fruits and vegetables The presence of organic fungicides of phenolic nature in the coating of the present invention mentioned in the previous paragraph, their primary function is also the prevention and inhibition of enzymatic browning (anti-browning).
Así como también, el recubrimiento de la presente invención posee propiedades de cicatrización de heridas sufridas por la fruta o verdura, las cuales no han sido reportadas hasta el momento en el estado de la técnica. Este efecto puede incrementarse a través de un pretratamiento que puede ser mecánico o químico en el cual se remueve material celular dañado promoviendo su regeneración y después se realiza la aplicación del recubrimiento a la fruta o verdura a tratar; teniéndose resultados muy favorables la capacidad de cicatrización de heridas sufridas para productos hortofrutícolas como las jicamas, papayas, pepinos, duraznos y otros que pueden ser susceptibles a daños superficiales.
Además, la cicatrización de dichas heridas puede promover la inhibición del deterioro por ataque de microorganismos. As well as, the coating of the present invention has properties of healing wounds suffered by the fruit or vegetable, which have not been reported so far in the state of the art. This effect can be increased through a pretreatment that can be mechanical or chemical in which damaged cellular material is removed promoting its regeneration and then the coating is applied to the fruit or vegetables to be treated; With very favorable results, the ability to heal wounds suffered for fruit and vegetable products such as jicamas, papayas, cucumbers, peaches and others that may be susceptible to superficial damage. In addition, the healing of these wounds can promote the inhibition of deterioration by attack of microorganisms.
OBJETO DE LA INVENCIÓN OBJECT OF THE INVENTION
Un objetivo principal de la presente invención es proporcionar un recubrimiento de frutas y verduras a base de ceras, donde el uso de nanotecnologia con un tamaño de partícula promedio de alrededor de 35 nm, permite elaborar una emulsión de nanopartículas para obtener un recubrimiento más eficiente, esto debido a que la película que envuelve al fruto es más delgada, lo cual brinda una mejor adherencia entre el recubrimiento y la superficie de la fruta o verdura. A main objective of the present invention is to provide a wax-based coating of fruits and vegetables, where the use of nanotechnology with an average particle size of around 35 nm, makes it possible to produce an emulsion of nanoparticles to obtain a more efficient coating, This is due to the fact that the film that surrounds the fruit is thinner, which provides a better adherence between the coating and the surface of the fruit or vegetable.
Otro objetivo principal es la capacidad antioxidante y antimicrobiana del recubrimiento, esto se debe al contener compuestos fenólicos que son acarreados por las nanopartículas. Another main objective is the antioxidant and antimicrobial capacity of the coating, this is due to the fact that it contains phenolic compounds that are carried by the nanoparticles.
Aún más, otro objetivo de la presente invención es inhibir y prevenir el oscurecimiento enzimático (anti-browning) de las frutas y verduras mediante la presencia de antioxidantes de naturaleza fenólica en el recubrimiento de la presente invención. Still further, another objective of the present invention is to inhibit and prevent enzymatic browning (anti-browning) of fruits and vegetables by the presence of antioxidants of phenolic nature in the coating of the present invention.
Finalmente, otro objetivo de la presente invención es que el recubrimiento posee propiedades de cicatrización de heridas sufridas por la fruta o verdura. Este efecto puede incrementarse a través de un pretratamiento que puede ser mecánico o químico en el cual se remueve material celular dañado promoviendo su regeneración y después se realiza la aplicación del recubrimiento a la fruta o verdura a tratar. Además, la cicatrización de dichas heridas puede promover la inhibición del deterioro por ataque de microorganismos.
Los detalles característicos de la presente invención se describen a continuación en la presente descripción, así como en las figuras y ejemplos que la acompañan, considerándose como ilustrativos y no deberán ser considerados como limitativos de la invención que se pretende proteger. Finally, another objective of the present invention is that the coating has properties for healing wounds suffered by the fruit or vegetable. This effect can be increased through a pretreatment that can be mechanical or chemical in which damaged cellular material is removed promoting its regeneration and then the coating is applied to the fruit or vegetables to be treated. In addition, the healing of these wounds can promote the inhibition of deterioration by attack of microorganisms. The characteristic details of the present invention are described below in the present description, as well as in the figures and examples that accompany it, being considered as illustrative and should not be considered as limiting of the invention that is intended to be protected.
BREVE DESCRIPCIÓN DE LAS FIGURAS BRIEF DESCRIPTION OF THE FIGURES
La figura 1 muestra una gráfica donde se observa el tamaño de partículas del recubrimiento de la presente invención. Figure 1 shows a graph where the particle size of the coating of the present invention is observed.
La figura 2 muestra una gráfica donde se ve el comportamiento de la pérdida de peso después de 23 días de una jicama con recubrimiento de la presente invención y otra sin el recubrimiento. Figure 2 shows a graph where the behavior of the weight loss after 23 days of a jicama with a coating of the present invention and another without the coating is seen.
La figura 3 muestra una imagen de una jicama con el recubrimiento de la presente invención después de 8 meses. Figure 3 shows an image of a jicama with the coating of the present invention after 8 months.
La figura 4 muestra una imagen de una jicama sin el recubrimiento de la presente invención después de 8 meses. Figure 4 shows an image of a jicama without the coating of the present invention after 8 months.
La figura 5 muestra una imagen de una jicama con el recubrimiento de la presente invención donde se aprecia la brillantez. Figure 5 shows an image of a jicama with the coating of the present invention where the brilliance is appreciated.
La figura 6 muestra una imagen con los efectos de una jicama a la que se le realizó un corte y después de aplicársele el recubrimiento de la presente invención se observa el magnífico estado de la jicama.
DESCRIPCIÓN DETALLADA DE LA INVENCIÓN Figure 6 shows an image with the effects of a jicama that was cut and after applying the coating of the present invention, the magnificent state of the jicama is observed. DETAILED DESCRIPTION OF THE INVENTION
La presente invención describe un recubrimiento para frutas y verduras a base de ceras misma que a su vez puede ser reformulado según las características del fruto y/o las necesidades de logística para su distribución. The present invention describes a wax-based coating for fruits and vegetables, which in turn can be reformulated according to the characteristics of the fruit and / or the logistics needs for its distribution.
Los recubrimientos a base de parafina son idóneos en frutas y verduras con cáscara, ya que este componente disminuye la tasa de respiración, lo cual conlleva al retardo del oscurecimiento de heridas que pueda presentar el fruto. Paraffin-based coatings are ideal for peeled fruits and vegetables, since this component reduces the respiration rate, which leads to a delay in the darkening of wounds that the fruit may present.
En comparación al recubrimiento tradicional de cera fundida, la presente invención tiene como ventaja principal el uso de nanotecnología ya que la emulsión de nanopartículas permite lograr recubrimientos más eficientes debido a que la película que envuelve al fruto es más delgada, lo cual permite una mejor adherencia entre el recubrimiento y el fruto, mismo fenómeno impacta en el aspecto de limpieza del área de aplicación y en el aspecto económico puesto que se requiere menor cantidad de producto para lograr mejores efectos. Además por su fácil aplicación, disminuye los riesgos de accidentes en las empacadoras que recurren al recubrimiento que implica fundir la cera o parafina. Compared to the traditional coating of fused wax, the main advantage of the present invention is the use of nanotechnology since the emulsion of nanoparticles allows to achieve more efficient coatings because the film that surrounds the fruit is thinner, which allows better adherence. Between the coating and the fruit, the same phenomenon impacts the cleaning aspect of the application area and the economic aspect, since less product is required to achieve better effects. In addition, due to its easy application, it reduces the risks of accidents in packers that use the coating that involves melting the wax or paraffin.
Los ingredientes que forman parte de la formulación son integrados a través de emulsiones en tamaños del orden de los 8-90 nanómetros, con promedios de 35 nm (ver figura 1) y con 99% de partículas en el orden de los 20 nm, las cuales pueden desarrollarse utilizando métodos de alta o baja energía. A su vez, pueden ser aplicadas por los métodos de aspersión o inmersión utilizando factores de aplicación desde 0.5 hasta 2.5 L/tonelada.
En particular, la presente invención refiere a un recubrimiento de frutas y verduras a base de ceras formulado con componentes seleccionados de los siguientes grupos: The ingredients that are part of the formulation are integrated through emulsions in sizes of the order of 8-90 nanometers, with averages of 35 nm (see figure 1) and with 99% of particles in the order of 20 nm, the which can be developed using high or low energy methods. In turn, they can be applied by spraying or immersion methods using application factors from 0.5 to 2.5 L / ton. In particular, the present invention relates to a wax-based coating for fruits and vegetables formulated with components selected from the following groups:
Ceras: Waxes:
• Carnauba • Carnauba
• Polietileno oxidado • Oxidized polyethylene
• Shellac • Shellac
• Resina de pino • Pine resin
• Cera microcristalina • Microcrystalline wax
• Brea modificada • Modified pitch
• Cera de abeja • Bee wax
• Cera de Candelilla • Candelilla wax
• Parafina • Paraffin
Plastificantes: Plasticizers:
• Glicerol • Glycerol
• Propilenglicol • Propylene glycol
• Sorbitol • Sorbitol
• Xilitol • Xylitol
• Maltitol • Maltitol
• Manitol • Mannitol
Polisacáridos: Polysaccharides:
• Almidón Nativo • Native Starch
• Almidón Modificado • Modified starch
• Pectina • Pectin
Co-Emulsificadores: Co-Emulsifiers:
• Etanol • Ethanol
• Alcohol Isopropilico • Isopropyl alcohol
Ácidos grasos: Fatty acids:
• Ácido Linoléico
• Ácido Linolénico • Linoleic acid • Linolenic Acid
• Ácido Palmítico • Palmitic Acid
• Ácido Oléico • Oleic acid
• Ácido Láurico • Lauric Acid
• Ácido Mirístico • Myristic Acid
Tensoactivos iónicos: Ionic surfactants:
• Lecitina de soya • Soy lecithin
• Tripolifosfato de sodio • Sodium tripolyphosphate
• Aceite de ricino sulfatado • Sulfated castor oil
Tensoactivos no iónicos Non-ionic surfactants
• Aceite de Ricino Etoxilado • Ethoxylated Castor Oil
• Monolaureato de Sorbitano (Span 20) • Sorbitan Monolaureate (Span 20)
• Monoestereato de Sorbitano (Span 60) • Sorbitan monostearate (Span 60)
• Monooleato de Sorbitano (Span 80) • Sorbitan monooleate (Span 80)
• Monolaureato de Polioxietilensorbitano (Tween 20)• Polyoxyethylene sorbitan monolaureate (Tween 20)
• Monoestereato de Polioxietilensorbitano (Tween 60)• Polyoxyethylene sorbitan monostearate (Tween 60)
• Monooleato de Polioxietilensorbitano (Tween 80) • Polyoxyethylene sorbitan monooleate (Tween 80)
Álcali: Alkali:
• Hidróxido de Amonio (NH40H) • Ammonium Hydroxide (NH40H)
• Hidróxido de Potasio (KOH) • Potassium Hydroxide (KOH)
• Hidróxido de Sodio (NaOH) • Sodium Hydroxide (NaOH)
Disolvente Aprótico: Aprotic Solvent:
• Dimetilsulfóxido • Dimethylsulfoxide
• Dimetilformamida • Dimethylformamide
• Dimetilacetamida • Dimethylacetamide
• Dimetiloctanamida • Dimethyloctanamide
• Dimetildecanamida • Dimethyldecanamide
Decilmetilsulfóxido Decylmethylsulfoxide
Antioxidantes:
• Aceite de romero Antioxidants: • Rosemary oil
• Aceite de clavo • Clove oil
• Aceite de tomillo • Thyme oil
• Ácido ascórbico · Ácido cítrico • Ascorbic acid · Citric acid
• Alfa-tocoferol • Alpha-tocopherol
La formulación tipo del recubrimiento es la siguiente: The standard formulation of the coating is as follows:
Ingrediente Concentración (%p/p)Ingredient Concentration (% w / w)
Cera 10.00-24.00Wax 10.00-24.00
Plastificante 0.50-10.00 Polisacárido 0.10-10.00 Co-emulsificante 0.01-5.00 Ácidos grasos 0.01-8.00 Tensoactivo iónico 0.01-3.00 Tensoactivo no iónico 0.01-6.00 Álcali 0.50-5.00Plasticizer 0.50-10.00 Polysaccharide 0.10-10.00 Co-emulsifier 0.01-5.00 Fatty acids 0.01-8.00 Ionic surfactant 0.01-3.00 Non-ionic surfactant 0.01-6.00 Alkali 0.50-5.00
Disolvente aprótico 0.05-5.00 Antioxidantes 0.01-0.400 Agua 23.60-88.80 Aprotic solvent 0.05-5.00 Antioxidants 0.01-0.400 Water 23.60-88.80
A continuación, se presentan dos modalidades del recubrimiento, mismas que no deben ser consideradas como limitativas del recubrimiento de la presente invención. Ejemplol: Next, two modalities of the coating are presented, which should not be considered as limiting the coating of the present invention. Example:
Ingrediente Concentración (%p/p)Ingredient Concentration (% w / w)
Cera 18.00Wax 18.00
Plastificante 2.00 Polisacárido 1.00 Co-emulsificante 1.50 Ácidos grasos 3.00
Tensoactivo iónico 0.50Plasticizer 2.00 Polysaccharide 1.00 Co-emulsifier 1.50 Fatty acids 3.00 Ionic surfactant 0.50
Tensoactivo no iónico 0.50 Nonionic surfactant 0.50
Álcali 3.50Alkali 3.50
Disolvente aprótico 5.00Aprotic solvent 5.00
Antioxidantes 0.42 Antioxidants 0.42
Agua 59.58 Water 59.58
Ejemplo 2: Example 2:
Ingrediente Concentración (%p/p)Ingredient Concentration (% w / w)
Cera 13.00Wax 13.00
Plastificante 3.00Plasticizer 3.00
Polisacárido 0.10Polysaccharide 0.10
Co-emulsificante 1.00Co-emulsifier 1.00
Ácidos grasos 4.00Fatty acids 4.00
Tensoactivo iónico 1.00Ionic surfactant 1.00
Tensoactivo no iónico 0.05 Non-ionic surfactant 0.05
Álcali 2.50Alkali 2.50
Disolvente aprótico 5.00Aprotic solvent 5.00
Antioxidantes 0.42 Antioxidants 0.42
Agua 69.93 Water 69.93
En donde las ceras de los ejemplos 1 y 2 pueden seleccionarse de carnauba, polietileno oxidado, shellac, resina de pino, cera microcristalina, brea modificada, cera de abeja, cera de candelilla y parafina. Wherein the waxes of Examples 1 and 2 can be selected from carnauba, oxidized polyethylene, shellac, pine resin, microcrystalline wax, modified pitch, beeswax, candelilla wax and paraffin.
Las ventajas al utilizar el recubrimiento de la presente invención en frutas y verduras, son las siguientes: The advantages when using the coating of the present invention on fruits and vegetables are the following:
• Aumento de brillo en el recubrimiento • Increased gloss in the coating
• Aumento de cicatrización de heridas • Increased wound healing
• Aumento de vida útil • Increase in useful life
• Reducción de la pérdida de peso por deshidratación • Reduced weight loss due to dehydration
• Reducción del oscurecimiento enzimático • Reduction of enzymatic browning
• Reducción de ataque bacteriano
• Reducción de costos al maximizar la función de los agentes activos acarreados en las nanoemulsiones • Reduction of bacterial attack • Cost reduction by maximizing the function of the active agents carried in the nanoemulsions
En vista de lo expuesto en el presente capitulo descriptivo, se reitera que el alcance de la presente invención no deberá estar limitado por las modalidades particularmente descritas, por lo que se entenderá que podrán efectuarse variaciones en varios sentidos. Dichas variaciones no deben considerarse como una desviación del espíritu y alcance de la invención, y todas esas modificaciones pueden ser obvias para un experto en la materia y deben de ser incluidas en alcance de las siguientes reivindicaciones.
In view of what is stated in the present descriptive chapter, it is reiterated that the scope of the present invention should not be limited by the modalities particularly described, so it will be understood that variations may be made in various senses. Such variations should not be considered as a departure from the spirit and scope of the invention, and all such modifications may be obvious to a person skilled in the art and should be included in the scope of the following claims.
Claims
1. Un recubrimiento de frutas y verduras a base de ceras caracterizado porque comprende al menos una cera, al menos un agente plastificante, al menos un polisacárido, al menos un co-emulsificador, al menos un ácido graso, al menos un tensoactivo iónico, al menos un tensoactivo no iónico, al menos un álcali, al menos un disolvente aprótico, al menos un antioxidante y agua. 1. A wax-based coating for fruits and vegetables characterized in that it comprises at least one wax, at least one plasticizer, at least one polysaccharide, at least one co-emulsifier, at least one fatty acid, at least one ionic surfactant, at least one nonionic surfactant, at least one alkali, at least one aprotic solvent, at least one antioxidant, and water.
2. Un recubrimiento de frutas y verduras a base de ceras de conformidad con la reivindicación 1, caracterizado porque es una emulsión con tamaño de partícula promedio de 35 nm. 2. A wax-based coating for fruits and vegetables according to claim 1, characterized in that it is an emulsion with an average particle size of 35 nm.
3. Un recubrimiento de frutas y verduras a base de ceras de conformidad con la reivindicación i, caracterizado porque la cera está presente en una proporción de (10-24 %). 3. A wax-based coating for fruits and vegetables according to claim i, characterized in that the wax is present in a proportion of (10-24%).
4. Un recubrimiento de frutas y verduras a base de ceras de conformidad con la reivindicación 1, caracterizado porque la cera se selecciona del grupo de cera de carnauba, polietileno oxidado, shellac, resina de pino, cera microcristalina, brea modificada, cera de abeja, cera de candelilla y cera parafina. 4. A wax-based coating of fruits and vegetables according to claim 1, characterized in that the wax is selected from the group of carnauba wax, oxidized polyethylene, shellac, pine resin, microcrystalline wax, modified pitch, beeswax , candelilla wax and paraffin wax.
5. Un recubrimiento de frutas y verduras a base de ceras de conformidad con la reivindicación 1, caracterizado porque el agente plastificante está presente en una proporción de (0.5-10.0%). 5. A wax-based coating for fruits and vegetables according to claim 1, characterized in that the plasticizing agent is present in a proportion of (0.5-10.0%).
6. Un recubrimiento de frutas y verduras a base de ceras de conformidad con la reivindicación 1, caracterizado porque el agente plastificante se selecciona del grupo de glicerol, propilenglicol, sorbitol, xilitol, maltitol y manitol.
6. A wax-based coating for fruits and vegetables according to claim 1, characterized in that the plasticizing agent is selected from the group of glycerol, propylene glycol, sorbitol, xylitol, maltitol and mannitol.
7.Un recubrimiento de frutas y verduras a base de ceras de conformidad con la reivindicación 1, caracterizado porque el polisacárido está presente en una proporción de (0.10-10.00%). 7. A wax-based coating for fruits and vegetables according to claim 1, characterized in that the polysaccharide is present in a proportion of (0.10-10.00%).
8. Un recubrimiento de frutas y verduras a base de ceras de conformidad con la reivindicación 1, caracterizado porque el polisacárido se selecciona del grupo de almidón nativo, almidón modificado y pectina. 8. A wax-based coating for fruits and vegetables according to claim 1, characterized in that the polysaccharide is selected from the group of native starch, modified starch and pectin.
9. Un recubrimiento de frutas y verduras a base de ceras de conformidad con la reivindicación 1, caracterizado porque el co-emulsificador está presente en una proporción de (0.01-5.00%). 9. A wax-based coating for fruits and vegetables according to claim 1, characterized in that the co-emulsifier is present in a proportion of (0.01-5.00%).
10. Un recubrimiento de frutas y verduras a base de ceras de conformidad con la reivindicación 1, caracterizado porque el co-emulsificador se selecciona del grupo de etanol y alcohol isopropilico. 10. A wax-based coating for fruits and vegetables according to claim 1, characterized in that the co-emulsifier is selected from the group of ethanol and isopropyl alcohol.
11. Un recubrimiento de frutas y verduras a base de ceras de conformidad con la reivindicación 1, caracterizado porque el ácido graso está presente en una proporción de (0.01-8.00%). 11. A wax-based coating of fruits and vegetables according to claim 1, characterized in that the fatty acid is present in a proportion of (0.01-8.00%).
12. Un recubrimiento de frutas y verduras a base de ceras de conformidad con la reivindicación 1, caracterizado porque el ácido graso se selecciona del grupo de ácido linoléico, ácido linolénico, ácido palmitico, ácido oléico, ácido láurico y ácido miristico. 12. A wax-based coating for fruits and vegetables according to claim 1, characterized in that the fatty acid is selected from the group of linoleic acid, linolenic acid, palmitic acid, oleic acid, lauric acid and myristic acid.
13. Un recubrimiento de frutas y verduras a base de ceras de conformidad con la reivindicación 1, caracterizado
porque el agente surfactante iónico está presente en una proporción de (0.01-3.0%). 13. A wax-based coating of fruits and vegetables according to claim 1, characterized because the ionic surfactant is present in a proportion of (0.01-3.0%).
14. Un recubrimiento de frutas y verduras a base de ceras de conformidad con la reivindicación 1, caracterizado porque el agente tensoactivo no iónico está presente en una proporción de (0.01-6.0%). 14. A wax-based coating of fruits and vegetables according to claim 1, characterized in that the non-ionic surfactant is present in a proportion of (0.01-6.0%).
15. Un recubrimiento de frutas y verduras a base de ceras de conformidad con la reivindicación 1, caracterizado porque el agente tensoactivo es iónico, no iónico, o una combinación de ambos. 15. A wax-based coating for fruits and vegetables according to claim 1, characterized in that the surfactant is ionic, non-ionic, or a combination of both.
16. Un recubrimiento de frutas y verduras a base de ceras de conformidad con la reivindicación 1, caracterizado porque el agente tensoactivo tanto iónico como no iónico se selecciona del grupo de monolaureato de polioxietilensorbitano, monoestereato de polioxietilensorbitano, monooleato de polioxietilensorbitano, monolaureato de sorbitano, monoestereato de sorbitano, monooleato de sorbitano, aceite de ricino etoxilado, lecitina de soya, tripolifosfato de sodio y aceite de ricino sulfatado. 16. A wax-based coating of fruits and vegetables according to claim 1, characterized in that the surfactant, both ionic and non-ionic, is selected from the group of polyoxyethylene sorbitan monolaureate, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monooleate, sorbitan monolaureate, Sorbitan monostearate, sorbitan monooleate, ethoxylated castor oil, soy lecithin, sodium tripolyphosphate, and sulfated castor oil.
17. Un recubrimiento de frutas y verduras a base de ceras de conformidad con la reivindicación 1, caracterizado porque el álcali está presente en una proporción de (0.50-5.00%). 17. A wax-based coating of fruits and vegetables according to claim 1, characterized in that the alkali is present in a proportion of (0.50-5.00%).
18. Un recubrimiento de frutas y verduras a base de ceras de conformidad con la reivindicación 1, caracterizado porque el álcali se selecciona del grupo de hidróxido de amonio, hidróxido de potasio e hidróxido de sodio.
18. A wax-based coating for fruits and vegetables according to claim 1, characterized in that the alkali is selected from the group of ammonium hydroxide, potassium hydroxide and sodium hydroxide.
19. Un recubrimiento de frutas y verduras a base de ceras de conformidad con la reivindicación 1, caracterizado porque el disolvente aprótico está presente en una proporción de (0.05-5.00%). 19. A wax-based coating of fruits and vegetables according to claim 1, characterized in that the aprotic solvent is present in a proportion of (0.05-5.00%).
20. Un recubrimiento de frutas y verduras a base de ceras de conformidad con la reivindicación 1, caracterizado porque el disolvente aprótico se selecciona de dimetilsulfóxido, dimetilformamida, dimetilacetamida, dimetiloctanamida, dimetildecanamida y decilmetilsulfóxido . 20. A wax-based coating for fruits and vegetables according to claim 1, characterized in that the aprotic solvent is selected from dimethylsulfoxide, dimethylformamide, dimethylacetamide, dimethyloctanamide, dimethyldecanamide and decylmethylsulfoxide.
21. Un recubrimiento de frutas y verduras a base de ceras de conformidad con la reivindicación 1, caracterizado porque los antioxidantes están presentes en una proporción de (0.01-0.40%). 21. A wax-based coating of fruits and vegetables according to claim 1, characterized in that the antioxidants are present in a proportion of (0.01-0.40%).
22. Un recubrimiento de frutas y verduras a base de ceras de conformidad con la reivindicación 1, caracterizado porque el antioxidante de composición fenólica se selecciona del grupo de aceite de romero, aceite de clavo, aceite de tomillo, ácido ascórbico, ácido cítrico, alfa-tocoferol.
22. A wax-based coating of fruits and vegetables according to claim 1, characterized in that the antioxidant of phenolic composition is selected from the group of rosemary oil, clove oil, thyme oil, ascorbic acid, citric acid, alpha -tocopherol.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MX2020002947A MX2020002947A (en) | 2020-03-17 | 2020-03-17 | Wax-based fruit and vegetable coating. |
| MXMX/A/2020/002947 | 2020-03-17 |
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| Publication Number | Publication Date |
|---|---|
| WO2021187970A1 true WO2021187970A1 (en) | 2021-09-23 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/MX2020/000057 WO2021187970A1 (en) | 2020-03-17 | 2020-12-15 | Wax-based coating for fruit and vegetables |
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| Country | Link |
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| MX (1) | MX2020002947A (en) |
| WO (1) | WO2021187970A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022248675A1 (en) | 2021-05-27 | 2022-12-01 | Agrosustain Sa | Edible coating for preventing the food spoilage |
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|---|---|---|---|---|
| ES2303808A1 (en) * | 2008-04-04 | 2008-08-16 | Productos Citrosol, S.A | Wax for coating climateric fruits and tubes and procedure for preparation (Machine-translation by Google Translate, not legally binding) |
| WO2012141566A2 (en) * | 2011-04-11 | 2012-10-18 | Universidad Nacional Autónoma de México | Composition of solid lipid nanoparticles for the long-term conservation of fruits, vegetables, seeds, cereals and/or fresh foodstuffs using a coating |
| CN108244231A (en) * | 2018-02-22 | 2018-07-06 | 宁波市农业科学研究院 | Nanometer fruits and vegetables fresh-keeping film-coating agent and its preparation method and application |
| WO2018174699A1 (en) * | 2017-03-21 | 2018-09-27 | Margrey Industrial S.A. De C.V. | Wax composition for coating fruit and vegetables |
-
2020
- 2020-03-17 MX MX2020002947A patent/MX2020002947A/en unknown
- 2020-12-15 WO PCT/MX2020/000057 patent/WO2021187970A1/en active Application Filing
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2303808A1 (en) * | 2008-04-04 | 2008-08-16 | Productos Citrosol, S.A | Wax for coating climateric fruits and tubes and procedure for preparation (Machine-translation by Google Translate, not legally binding) |
| WO2012141566A2 (en) * | 2011-04-11 | 2012-10-18 | Universidad Nacional Autónoma de México | Composition of solid lipid nanoparticles for the long-term conservation of fruits, vegetables, seeds, cereals and/or fresh foodstuffs using a coating |
| WO2018174699A1 (en) * | 2017-03-21 | 2018-09-27 | Margrey Industrial S.A. De C.V. | Wax composition for coating fruit and vegetables |
| CN108244231A (en) * | 2018-02-22 | 2018-07-06 | 宁波市农业科学研究院 | Nanometer fruits and vegetables fresh-keeping film-coating agent and its preparation method and application |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022248675A1 (en) | 2021-05-27 | 2022-12-01 | Agrosustain Sa | Edible coating for preventing the food spoilage |
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