Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
  • A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
  • A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
  • A23B7/154—Organic compounds; Microorganisms; Enzymes
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
  • A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
• • C—CHEMISTRY; METALLURGY
  • C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
  • C09D—COATING COMPOSITIONS, e.g. PAINTS, VARNISHES OR LACQUERS; FILLING PASTES; CHEMICAL PAINT OR INK REMOVERS; INKS; CORRECTING FLUIDS; WOODSTAINS; PASTES OR SOLIDS FOR COLOURING OR PRINTING; USE OF MATERIALS THEREFOR
  • C09D201/00—Coating compositions based on unspecified macromolecular compounds
• • C—CHEMISTRY; METALLURGY
  • C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
  • C09D—COATING COMPOSITIONS, e.g. PAINTS, VARNISHES OR LACQUERS; FILLING PASTES; CHEMICAL PAINT OR INK REMOVERS; INKS; CORRECTING FLUIDS; WOODSTAINS; PASTES OR SOLIDS FOR COLOURING OR PRINTING; USE OF MATERIALS THEREFOR
  • C09D7/00—Features of coating compositions, not provided for in group C09D5/00; Processes for incorporating ingredients in coating compositions
  • C09D7/40—Additives
  • C09D7/60—Additives non-macromolecular
  • C09D7/63—Additives non-macromolecular organic

Definitions

• the present invention relates to a coating liquid composition, a method for producing the same, and a liquid containing a low-temperature damage inhibitor.
• packaging materials capable of maintaining the freshness of food during distribution or storage such as modified atmosphere (MA) packaging
• MA modified atmosphere
• a technology has been proposed for preserving the freshness of food by providing a layer having a freshness-preserving effect on a film for packaging food (see Patent Document 1).
• a technique has been proposed in which a quality preserving agent is directly applied to food such as fruits and vegetables to preserve the freshness of the food (see Patent Documents 2, 3 and 4).
• Patent Document 5 discloses an agent for preventing damage to fruit and vegetable skins, containing a surfactant with an HLB of 5 or less as an active ingredient, as a liquid agent for maintaining the freshness of food. Since the lipophilic surfactant used in Patent Document 5 is difficult to disperse or dissolve in water, Patent Document 5 discloses a method of spraying an emulsion emulsified with a hydrophilic emulsifier onto fruit and vegetable surfaces, or a method of attaching a surfactant with an HLB of 5 or less to the surfaces of fruit and vegetable surfaces by immersing the fruit and vegetable surfaces in the emulsion.
• Patent Document 6 describes an agent for preventing low-temperature damage to fruits and vegetables that contains sucrose fatty acid esters and has a monoester content of 40% by weight or more.
• Patent Document 7 describes an aqueous dispersion of sucrose fatty acid ester, which contains a sucrose fatty acid ester, an anionic surfactant, and water, and is characterized in that the anionic surfactant is a fatty acid metal salt, and the content of the anionic surfactant is 0.1 to 50% by weight relative to the sucrose fatty acid ester.
• the liquid formulation disclosed in Patent Document 5 has insufficient liquid stability, and gelation may occur when preparing the liquid formulation or over time. Furthermore, when the liquid formulation disclosed in Patent Document 5 is applied to food such as fruits and vegetables, it may take a long time to dry, resulting in poor productivity. In addition, traces of application may be visible, or the surface of the applied food may whiten, resulting in a poor appearance of the coating film.
• the agent for preventing damage to fruit and vegetable peels disclosed in Patent Document 6 is emulsified because it is difficult to disperse and dissolve in water, but the upper limit of the concentration is 1.0% by weight, and there is still room for improvement in terms of its effect on fruit and vegetable skins.
• sucrose fatty acid ester aqueous dispersion disclosed in Patent Document 7 is described as being useful as an additive for foods, cosmetics, pharmaceuticals, etc., and as a coating agent, but there is room for further optimization before it can be applied to fruits and vegetables.
• the applicant proposed in Japanese Patent Application No. 2021-169055 a composition comprising a sugar-based surfactant and an aqueous solvent, wherein the main component of the sugar-based surfactant is a sugar fatty acid ester, and, of 100% by mass of the sugar fatty acid ester, the composition contains 50 to 98% by mass of a sugar fatty acid ester having 3 or less fatty acid ester groups and 2 to 50% by mass of a sugar fatty acid ester having 5 or more fatty acid ester groups.
• the composition described in the application has good liquid stability, and by applying this to food, sufficient freshness-retaining performance can be ensured.
• sucrose fatty acid ester which is a food surfactant
• sucrose fatty acid ester which is a food surfactant
• the applicant aims to provide a coating liquid composition and a method for producing a coating liquid composition that have extremely high stability, aiming for further liquid stability and low-temperature damage inhibitor effect, and to provide a liquid containing a low-temperature damage inhibitor that is highly stable and highly effective.
• the present inventors have focused on the manufacturing process of a coating liquid composition containing a surfactant and a liquid containing a low-temperature damage inhibitor containing a surfactant. That is, they have found that the stability of the coating liquid composition containing a surfactant and the liquid containing a low-temperature damage inhibitor containing a surfactant can be maintained at an extremely high level by controlling the manufacturing conditions. Furthermore, it was found that excellent chilling injury inhibitory effects were observed in fruits and vegetables to which the chilling injury inhibitor was applied by applying the obtained solution containing the chilling injury inhibitor. The present invention was completed based on the above findings.
• a coating liquid composition which contains a surfactant, and which has a transmittance of 60% or more for light with a wavelength of 875 nm, as measured under the following conditions using a particle size distribution measurement device for multiple sample/dispersibility evaluation at the time of preparation, and has a change in transmittance after standing at 20° C. for 18 days of 10% or less relative to the transmittance at the time of preparation.
• a low temperature damage inhibitor which contains a surfactant and has a transmittance of 60% or more for light having a wavelength of 875 nm and a non-volatile component concentration of 0.5% by mass or more, as measured under the following conditions using a particle size distribution measuring device for multiple sample/dispersibility evaluation during preparation.
• a method for producing a coating liquid composition containing a surfactant comprising heating the composition to 50 to 90°C and then cooling the composition to 25°C within 60 minutes.
• the surfactant comprises a glycerin fatty acid ester.
• the present invention provides a coating liquid composition having extremely high stability, a method for producing the coating liquid composition, and a highly stable liquid containing a low-temperature damage inhibitor.
• the coating liquid composition of the present invention is characterized in that it contains a surfactant, and has a transmittance of 60% or more for light with a wavelength of 875 nm after 30 minutes at 4000 rpm in an analytical centrifuge apparatus for multiple specimens and particle size distribution measurement apparatus for dispersibility evaluation (LUMiSizer (registered trademark), manufactured by Nippon Lucas Co., Ltd.), at a measurement position 120 mm away from the rotation center of the multiple specimens and particle size distribution measurement apparatus for dispersibility evaluation.
• Light with a wavelength of 875 nm is called near-infrared light, and a transmittance of 60% or more for light of this wavelength means that the dispersibility of the surfactant is high.
• the transmittance in this wavelength range is preferably 65% or more, more preferably 70% or more, and even more preferably 75% or more.
• the transmittance here is the transmittance immediately after the preparation of the coating liquid composition.
• a coating liquid is used to cover the surface of a material with a film or layer formed of a material different from the material.
• a sugar fatty acid ester or a glycerin fatty acid ester which will be described later, is used as the surfactant contained in the coating liquid, it can be suitably used for food and fruits and vegetables.
• the coating liquid composition of the present invention can be used to prevent low-temperature damage.
• the coating liquid composition for preventing low-temperature damage can be applied to foods such as fruits and vegetables. This can suppress low-temperature damage to foods such as fruits and vegetables.
• No precipitation refers to a state in which the coating liquid composition is homogenized by stirring before sampling, then part or all of it is quickly transferred to a transparent container, and after leaving it to stand at room temperature for 30 minutes, it can be visually confirmed that no precipitation has occurred at the bottom. This standard also applies when performing measurements other than multiple sample dispersibility evaluation particle size distribution measurement.
• the liquid containing a low-temperature damage inhibitor of the present invention is characterized in that it contains a surfactant and a solvent, has a concentration of non-volatile components of 0.5 mass% or more, and has a transmittance of 60% or more for light with a wavelength of 875 nm at a measurement position 120 mm away from the center of rotation of a multi-analyte/dispersibility evaluation particle size distribution measuring device (LUMiSizer (registered trademark), manufactured by Nippon Lucas Co., Ltd.) analytical centrifuge device at 4000 rpm for 30 minutes during preparation.
• a multi-analyte/dispersibility evaluation particle size distribution measuring device LiMiSizer (registered trademark), manufactured by Nippon Lucas Co., Ltd.
• the liquid containing a low-temperature damage inhibitor of the present invention may contain the above-mentioned coating liquid composition.
• the “coating liquid composition” of the present invention when the “coating liquid composition” of the present invention is described in this specification, it is also intended to include the “liquid containing a low-temperature damage inhibitor” of the present invention in cases where the combinations of the components overlap.
• the "coating liquid composition” of the present invention when the “coating liquid composition” of the present invention is described, it can also be used as the "liquid containing a low-temperature damage inhibitor" of the present invention, and the preferred composition, production method, and method of use may be the same.
• the coating liquid composition of the present invention has a high transmittance after standing for 18 days, and the change rate (amount of change) of the transmittance after standing for 18 days at 20°C relative to the transmittance at the time of preparation is preferably 10% or less (10% pt or less).
• the transmittance at the time of preparation and the transmittance after standing for 18 days at 20°C are each expressed as a percentage, so the difference between them is also expressed as % pt. This index indicates that the surfactant has high dispersibility immediately after preparation and that this high dispersibility is maintained even after 18 days have passed.
• the amount of change in the transmittance after standing for 18 days is 8% (8% pt) or less, and particularly preferably 7% (7% pt) or less.
• the amount of change in the transmittance after standing for 18 days at 20°C relative to the transmittance at the time of preparation is calculated by subtracting the transmittance at the time of preparation from the transmittance after standing for 18 days at 20°C.
• coating liquid compositions containing conventional surfactants exhibit low transmittance values immediately after preparation, but after 18 days (after standing still), the transmittance may increase. This indicates that immediately after preparation, there is a dispersion that does not precipitate even when centrifuged, and that the particle size is small. Dispersions with small particle sizes have a large surface area and are poorly stable, so they are prone to aggregation and sedimentation.
• the increase in transmittance after 18 days means that the amount of dispersions with small particle sizes has decreased. In other words, this means that the dispersion state has changed during the 18 days of standing, and that the degree of dispersion of the surfactant is low.
• the change in transmittance after standing for 18 days is small.
• the number of low-stability microparticles is small, the change in state is small, and the stability of the liquid state is high.
• the amount of change in transmittance may be a negative value, taking into account the variability of the measurement, if it is between -10% pt and +10% pt, it can be said that the stability of the liquid is high. It is preferably between -8% pt and +8% pt, and more preferably between -7% pt and +7% pt.
• the stability of a liquid can be partially estimated from the particle size of the dispersed matter, it is extremely difficult to evaluate it while taking into consideration scientific properties such as shape, particle size distribution, surface potential, etc.
• the method used in the present invention makes it possible to evaluate the stability of a liquid without taking the trouble of grasping such properties of the dispersed matter.
• the coating liquid composition of the present invention contains a surfactant.
• a surfactant By containing a surfactant, the coating liquid composition has high wettability and can improve the applicability to the target food such as vegetables and fruits.
• Two or more types of surfactants may be used in combination.
• Surfactants are substances that exhibit surface activity and are used in practical applications to reduce the surface tension of a solution in which they are dissolved.
• the surfactant has a hydrophilic group and a lipophilic group.
• hydrophilic groups include hydroxyl groups, carboxylic acid groups, sulfate groups, phosphate groups, amines, and quaternary ammonium groups.
• the carboxylic acid groups, sulfate groups, phosphate groups, amino groups, and quaternary ammonium groups may be in the form of a salt.
• hydrophobic groups include hydrocarbon groups, fluorine groups, and organic silicon groups.
• the number of carbon atoms in the fatty acid is not particularly limited, but is preferably 12 to 22, more preferably 12 to 18, and even more preferably 14 to 18. By keeping the number of carbon atoms within the above range, the stickiness of the resulting coating can be suppressed.
• the fatty acid may be a saturated or unsaturated fatty acid, but a saturated fatty acid is preferred from the viewpoint of easily becoming solid at room temperature (20 to 25° C.) and suppressing stickiness of the resulting coating. More specifically, examples of such acids include lauric acid, myristic acid, pentadecylic acid, palmitic acid, palmitoleic acid, margaric acid, stearic acid, oleic acid, etc., and among these, lauric acid, myristic acid, palmitic acid, and stearic acid, which are saturated fatty acids having from 12 to 18 carbon atoms, are preferred, and myristic acid, palmitic acid, and stearic acid, which are saturated fatty acids having from 14 to 18 carbon atoms, are more preferred.
• saturated fatty acids may be used alone or in combination of two or more.
• the fatty acids do not need to be all the same, and it is sufficient that 60% by mass or more of the fatty acids constituting the surfactant are the above-mentioned suitable constituent fatty acids. From the viewpoint of suppressing the stickiness of the resulting coating, this ratio is preferably 70% by mass or more, more preferably 80% by mass or more, and even more preferably 90% by mass or more. There is no particular limit to the upper limit, but it is sufficient that it is 100% by mass or less.
• the composition of fatty acids constituting the surfactant can be measured by isolating the surfactant from the composition, derivatizing it, and then analyzing it by gas chromatography.
• ester type and ether type are preferred from the viewpoint of biodegradability.
• ester-type surfactant glycerol fatty acid esters and sugar fatty acid esters are preferred in view of being approved as food additives.
• ether-type surfactant alkyl glycosides are preferred in view of the fact that they are approved as food additives.
• glycerin fatty acid esters and sugar fatty acid esters are preferred from the viewpoint of easily adjusting the hydrophilicity and hydrophobicity
• sugar fatty acid esters are preferred from the viewpoint of high water solubility and possible dissolution in a solvent mainly composed of water for use.
• sugar fatty acid esters and alkyl glycosides will be collectively referred to as sugar-based surfactants.
• the HLB of the surfactant is not particularly limited, but from the viewpoint of being able to form a coating using an aqueous solvent described below, it is preferably 5 or more, more preferably 7 or more, and even more preferably 9 or more.
• the upper limit of the HLB is usually 20, and more preferably 18 or less.
• Sugar-based surfactants are surfactants that contain sugar as a hydrophilic group, and examples of such surfactants include sugar fatty acid esters formed by ester bonds between sugar and fatty acids, and alkyl glycosides formed by glycosidic bonds between sugar and higher alcohols. Of these, sugar fatty acid esters are preferred from the standpoint of film-forming properties.
• the sugar-based surfactant is preferably crystalline from the viewpoints of suppressing stickiness of the resulting coating and improving the water vapor barrier property and oxygen barrier property.
• the sugar-based surfactant preferably contains 60% by mass or more, more preferably 70% by mass or more, even more preferably 80% by mass or more, and even more preferably 90% by mass or more of a component that is solid at room temperature (20 to 25° C.).
• the sugar-based surfactant may be composed only of a component that is solid at room temperature (20 to 25° C.), and therefore the above ratio may be 100% by mass or less.
• the HLB of the sugar-based surfactant is not particularly limited, but from the viewpoint of being able to form a coating using an aqueous solvent described below, it is preferably 5 or more, more preferably 7 or more, and even more preferably 9 or more.
• the upper limit of the HLB is usually 20, and more preferably 18 or less.
• Sugar fatty acid esters are formed by esterifying sugar and fatty acids.
• the sugar in the sugar fatty acid ester may be any one of monosaccharides, disaccharides, trisaccharides, tetrasaccharides, polysaccharides, sugar alcohols and other oligosaccharides.
• monosaccharides include pentoses such as ribulose, xylulose, ribose, arabinose, xylose, lyxose, and deoxyribose; and hexoses such as psicose, fructose, sorbose, tagatose, allose, altrose, glucose, mannose, gulose, idose, galactose, talose, fucose, fuculose, and rhamnose.
• Disaccharides include sucrose (cane sugar), lactose, maltose, trehalose, turanose, cellobiose, and the like.
• examples of trisaccharides include raffinose, melezitose, and maltotriose.
• tetrasaccharides include acarbose and stachyose.
• polysaccharides include glycogen, starch, cellulose, dextrin, glucan, fructan, chitin, and the like.
• sugar alcohol examples include sorbitol, erythritol, xylitol, maltitol, lactitol, mannitol, and glycerin, and condensates of these sugar alcohols may also be used.
• Other oligosaccharides include fructooligosaccharides, galactooligosaccharides, mannan oligosaccharides, lactosucrose, and the like.
• the constituent fatty acids of the sugar fatty acid ester are preferably edible fats and oils.
• the carbon number of the constituent fatty acid of the sugar fatty acid ester is not particularly limited, but is preferably from 12 to 22, more preferably from 12 to 18, and even more preferably from 14 to 18. When the carbon number is within the above range, the stickiness of the resulting coating can be suppressed.
• the constituent fatty acid of the sugar fatty acid ester may be a saturated or unsaturated fatty acid, but a saturated fatty acid is preferred from the viewpoint of easily becoming solid at room temperature (20 to 25° C.) and suppressing stickiness of the resulting coating.
• examples of such acids include lauric acid, myristic acid, pentadecylic acid, palmitic acid, palmitoleic acid, margaric acid, stearic acid, oleic acid, etc., and among these, lauric acid, myristic acid, palmitic acid, and stearic acid, which are saturated fatty acids having from 12 to 18 carbon atoms, are preferred, and myristic acid, palmitic acid, and stearic acid, which are saturated fatty acids having from 14 to 18 carbon atoms, are more preferred. These saturated fatty acids may be used alone or in combination of two or more.
• the constituent fatty acids of the sugar fatty acid ester do not need to be all the same, and it is sufficient that 60% by mass or more of the constituent fatty acids in the sugar fatty acid ester are the above-mentioned suitable constituent fatty acids. From the viewpoint of suppressing the stickiness of the obtained coating, this ratio is preferably 70% by mass or more, more preferably 80% by mass or more, and even more preferably 90% by mass or more. There is no particular limit to the upper limit, but it is sufficient that it is 100% by mass or less.
• the constituent fatty acid composition of the sugar fatty acid ester can be measured by isolating the sugar fatty acid ester from the composition, derivatizing it, and then analyzing it by gas chromatography.
• the sugar-based surfactant contains 50% by mass or more of sugar fatty acid esters (monoesters, diesters, or triesters) having 3 or less fatty acid ester groups, more preferably 60% by mass or more, and even more preferably 70% by mass or more.
• sugar fatty acid esters monoesters, diesters, or triesters
• the sugar fatty acid ester having 6 or more fatty acid ester groups (hexaester, heptaester, octaester or more) is preferably contained in an amount of 30% by mass or less, more preferably 20% by mass or less, and even more preferably 10% by mass or less.
• the sugar fatty acid ester having 6 or more fatty acid ester groups may not be contained, and the content may be 0% by mass or more.
• the content ratio of each fatty acid ester group can be measured after isolating the sugar fatty acid ester from the composition according to the METHOD OF ASSAY described in Residue Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 84th meeting 2017 "Sucrose Esters of Fatty Acids” and Prepared at the 71st JECFA (2009) and published in FAO JECFA Monographs 7 (2009) "Sucrose Oligoesters Type I" and "Sucrose Oligoesters Type II".
• JECFA Joint FAO/WHO Expert Committee on Food Additives
• a sample is dissolved in a certain amount of tetrahydrofuran (stabilizer-containing GPC or industrial grade), and the insoluble matter is removed using a 0.5 ⁇ m membrane filter to obtain a solution, which is then used as a measurement sample for high performance liquid chromatography under the following conditions:
• the composition ratio is calculated by individually calculating the peak areas of the monoester to triester and the combined peak area of the tetraester and higher, and then calculating the ratio to the total peak area of all peaks detected up to 43 minutes.
• the peak area is the area from the start point (rising point) to the end point (falling point) of each peak. When two or more peaks are adjacent to each other and the start and end points are unknown, the points where the data between the peaks is smallest are set as the start and end points, and the area is calculated.
• HLC-8320GPC Detector Differential refractometer (manufactured by Tosoh Corporation) Column: TSK-gel G1000HXL, G2000HXL, G3000HXL, G4000HXL (manufactured by Tosoh Corporation) Column temperature: 40°C Detector temperature: 40°C Eluent: Tetrahydrofuran (stabilized GPC or industrial grade) Flow rate: 0.8ml/min Injection volume: 80 ⁇ l Measurement time: 50 minutes (area ratio is calculated based on all peaks detected up to 43 minutes)
• the composition ratio of tetraester to octaester is calculated by calculating the peak area of each of the tetraester to octaester individually, calculating the ratio of the peak area to the total peak area of the tetraester to octaester, and dividing the area ratio of tetraesters and above determined in the above ⁇ Measurement of monoesters to triesters, and tetraesters and above>> proportionately based on the area ratio of tetraesters to octaesters.
• the peak area is the area from the start point (rising point) to the end point (falling point) of each peak. When two or more peaks are adjacent to each other and the start and end points are unknown, the points where the data between the peaks is smallest are set as the start and end points, and the area is calculated.
• the sugar fatty acid ester is not particularly limited as long as it is usable in food products, and examples thereof include sucrose fatty acid esters, sorbitan fatty acid esters, glucose esters, etc., and among these, sucrose fatty acid esters are preferred from the viewpoint of easy availability.
• the sugar-based surfactant does not need to be only one type, and two or more types may be used in combination. When two or more types are used in combination, it is preferable that 60% by mass or more of the sugar-based surfactant is sucrose fatty acid ester when the total amount of the sugar-based surfactant is 100% by mass.
• Glycerol fatty acid esters are formed by esterifying glycerol with a fatty acid.
• the fatty acids constituting the glycerin fatty acid ester include the same as those constituting the sucrose fatty acid ester, but since the glycerin fatty acid ester has a small number of hydroxyl groups and is relatively low in hydrophilicity, the number of carbon atoms of the fatty acid used in the hydrophobic portion is preferably in a relatively small range. From this viewpoint, the number of carbon atoms of the fatty acid is preferably 4 or more, more preferably 6 or more, and more preferably 8 or more.
• the number of carbon atoms of the fatty acid is preferably 24 or less, more preferably 22 or less, even more preferably 20 or less, particularly preferably 18 or less, and most preferably 16 or less.
• the content of glycerin fatty acid esters (monoesters) having one fatty acid ester group is usually 5% by mass or more when the total amount of glycerin fatty acid esters is taken as 100% by mass, from the viewpoints of dispersibility in aqueous solvents and the viscosity and handling of the composition. 10% by mass or more is preferred, 20% by mass or more is more preferred, 30% by mass or more is even more preferred, and 40% by mass or more is particularly preferred. Outside of this range, 50% by mass or more is preferred, 60% by mass or more is more preferred, 70% by mass or more is even more preferred, and 80% by mass or more is particularly preferred. There is no particular upper limit, but it is sufficient as long as it is 100% by mass or less.
• the content of glycerin fatty acid esters (triesters) having three fatty acid ester groups is preferably 50% by mass or less, more preferably 40% by mass or less, even more preferably 30% by mass or less, particularly preferably 20% by mass or less, and most preferably 10% by mass or less, when the total amount of glycerin fatty acid esters is taken as 100% by mass, from the viewpoints of dispersibility in aqueous solvents, viscosity of the composition, and ease of handling.
• the proportion of monoester in the total of monoester and diester is preferably 20% by mass or more, more preferably 40% by mass or more, even more preferably 50% by mass or more, particularly preferably 60% by mass or more, and most preferably 80% by mass. There is no particular upper limit, but it is sufficient as long as it is 100% by mass or less.
• the mass ratio (solid content) of the sucrose fatty acid ester to the total mass of the sucrose fatty acid ester and the glycerin fatty acid ester is preferably 1% or more, more preferably 5% or more, even more preferably 10% or more, and particularly preferably 20% or more. Moreover, the ratio is less than 100%. Within this range, the applicability of the composition is good, and the coat appearance after application to fruits and vegetables is good.
• the coating liquid composition of the present invention provides a coating formed using the coating liquid composition that exhibits water vapor barrier properties and oxygen barrier properties.
• the coating liquid composition contains a surfactant, it is also preferable from the standpoint of safety when used for food.
• the surfactant is as described above.
• One type of surfactant may be used alone, or two or more types may be used in combination.
• the coating liquid composition of the present invention preferably contains a solvent.
• the solvent contained in the coating liquid composition is preferably an aqueous solvent.
• the aqueous solvent is water or a mixed solvent of one or more water-soluble organic solvents and water.
• the water-soluble organic solvent include alcohols such as ethanol, isopropanol, ethylene glycol, and glycerin.
• the solvent may contain an organic solvent such as the above-mentioned alcohol in addition to water.
• the content of the water-soluble organic solvent in the aqueous solvent is preferably 30% by mass or less, more preferably 20% by mass or less, further preferably 10% by mass or less, and particularly preferably 5% by mass or less.
• the coating liquid composition of the present invention may contain other components within the range that does not impair the effects of the present invention.
• examples of other components include a pH adjuster.
• As the pH adjuster for example, acetic acid, lactic acid, citric acid, ammonia, etc. can be used.
• the non-volatile component concentration in the coating liquid composition of the present invention is not particularly limited, but is preferably 0.1% by mass or more, more preferably 0.5% by mass or more, more preferably 1% by mass or more, even more preferably 1.5% by mass or more, particularly preferably 2% by mass or more, and most preferably 3% by mass or more. On the other hand, it is preferably 20% by mass or less, more preferably 15% by mass or less, even more preferably 10% by mass or less, particularly preferably 9% by mass or less, and most preferably 8% by mass or less.
• the non-volatile component concentration refers to the concentration of non-volatile components excluding the solvent contained in the composition, more specifically, the concentration of non-volatile components excluding components that volatilize at normal pressure and 105° C. or lower. Alternatively, it can be calculated as the ratio of non-volatile components in the blended composition.
• the content of the surfactant in the coating liquid composition of the present invention is preferably 60% by mass or more, with 100% by mass as the upper limit, of the non-volatile components in the coating liquid composition, from the viewpoint of being able to improve the water vapor barrier property and oxygen barrier property of the resulting coating film, and from the viewpoint of being able to improve the low-temperature damage inhibitory effect of fruits and vegetables to which the low-temperature damage inhibitor is attached by applying the low-temperature damage inhibitor-containing liquid, when used as a low-temperature damage inhibitor-containing liquid. More preferably, the content is 70% by mass or more, even more preferably, 80% by mass or more, and particularly preferably, 90% by mass or more.
• the coating film formed by the coating liquid composition of the present invention is obtained by volatilizing the solvent from the composition, so the preferred content of the surfactant in the coating film is the same as above.
• the coating liquid composition of the present invention is used as a low temperature damage inhibitor-containing liquid
• the low temperature damage inhibitor of the present invention is solidified by an operation such as volatilizing the solvent from the low temperature damage inhibitor-containing liquid, so the preferred content of the surfactant in the low temperature damage inhibitor is the same as above.
• the pH of the coating liquid composition of the present invention is preferably from 4 to 10, and more preferably from 4 to 8, from the viewpoint of safe application to foods.
• the coating liquid composition of the present invention preferably has a shear viscosity measured under the following conditions of 0.1 (mPa ⁇ s) or more, more preferably 0.2 (mPa ⁇ s) or more, even more preferably 0.5 (mPa ⁇ s) or more, and particularly preferably 1 (mPa ⁇ s) or more.
• it is preferably 900 (mPa ⁇ s) or less, more preferably 800 (mPa ⁇ s) or less, even more preferably 700 (mPa ⁇ s) or less, and particularly preferably 500 (mPa ⁇ s) or less.
• Shear Viscosity Measurement Immediately after preparation of the solution containing the agent for suppressing low temperature damage, it was evaluated using the following apparatus. Apparatus: Rotational rheometer (model: Kinexus pro+) Measurement mode: Shear rate dispersion of shear viscosity Measurement temperature: 25°C Plate: cone-plate type, diameter 40 mm, cone angle 2 degrees Shear viscosity: Shear viscosity at a shear rate of 1 (s -1 ) in a measurement in which the shear rate was increased from 0 (s -1 ) to 1000 (s -1 ) and then decreased from 1000 (s -1 ) to 0.1 (s -1 )
• the ratio of the endothermic peak total area A1 in the range of 0°C to 40°C to the endothermic peak total area A2 in the range of 0°C to 80°C or less may be 50% or less.
• the ratio is preferably 40% or less, more preferably 30% or less, and even more preferably 20% or less.
• the ratio may be 0%.
• the rate of phase change of the coating film formed on the coating composition is reduced within the practical temperature range for storing, transporting, and selling fruits and vegetables that are not frozen, and no phase change that affects the properties of the coating film occurs.
• the freshness-preserving functions such as water vapor barrier properties and oxygen barrier properties described later can be maintained.
• the peak area is the area from the start point (rising point) to the end point (falling point) of each peak.
• the temperature range for calculating A1 is preferably 0° C. or more and 35° C. or less, more preferably 0° C. or more and 30° C. or less, and even more preferably 0° C. or more and 25° C. or less.
• A1 and A2 there may be cases where multiple peaks exist within each temperature range for which the total area is calculated, or where only a portion of a peak falls within that temperature range. In such cases, for all peaks existing within that temperature range, the total area of only the portion that falls within that temperature range is calculated. For example, if one broad peak exists between 0 and 50°C, only the portion between 0 and 40°C is calculated as A1 .
• the surfactant used in the coating composition of the present invention it is considered that there is almost no peak in the temperature range exceeding 80°C, and therefore, for A2 , it is considered that it is not necessary to consider the range exceeding 80°C.
• Differential scanning calorimetry with a measurement temperature range of 0° C. or higher is carried out under the following conditions.
• Measuring device Differential scanning calorimeter Measurement method: Heat flux method Temperature: 25°C ⁇ 0°C ⁇ 100°C Temperature increase/decrease rate: 10°C/min Atmosphere: Nitrogen Sample preparation: Place the coating composition in an empty aluminum pan so that the dry solid content is 1 mg, leave it to stand at room temperature and dry. Confirm that the weight change from the previous day is 1% or less, and obtain a measurement sample.
• the coating composition according to the present invention may have a ratio of the total exothermic peak area A3 to the total endothermic peak area A2 from 0°C to 80°C of 50% or less in differential scanning calorimetry with a measurement temperature range of -80°C or higher.
• the stickiness of the coating film formed from the coating composition within the temperature range in which fruits and vegetables not stored frozen are stored, transported, and sold can be suppressed, improving handleability, and further improving freshness-retaining functions such as water vapor barrier properties and oxygen barrier properties described below.
• the peak area is the area from the start point (rising point) to the end point (falling point) of each peak.
• the exothermic peak is considered to indicate the behavior of phase change in which a component that has not become solid becomes solid, or the behavior of crystallization in which a component that has not crystallized becomes crystallization.
• the endothermic peak observed at 0°C or higher is considered to be a peak derived from the behavior of phase change in which all components that can become solid in the coating formed from the coating composition become solid, for example, the behavior of melting of all crystallizable components of the coating that have crystallized.
• the ratio of the total area A3 of the exothermic peak to the total area A2 of the endothermic peak at 0°C or higher and 80°C or lower is considered to indicate the ratio of components that have not become solid, for example, have not crystallized, at 0°C or higher in the coating formed from the coating composition.
• the ratio is preferably 40% or less, more preferably 30% or less, and even more preferably 20% or less.
• the exothermic peak observed by the measurement method described later may be observed during heating. This is considered to indicate the behavior of components that have been in a supercooled state becoming solid, for example, crystallizing.
• A2 and A3 there may be cases where multiple peaks exist within the respective temperature ranges for which the total area is calculated. In that case, for all peaks existing within the temperature range, all areas of only the parts belonging to the temperature range are calculated. Although unlikely, one peak may exist within a temperature range including 0°C. In that case, the peak area is judged to be a part or all of A2 and A3 depending on whether it is an endothermic peak or an exothermic peak. Since it is considered that there is almost no peak in the temperature range below -80°C and above 80°C for the surfactant used in the coating composition of the present invention, it is considered that there is no need to consider the range below -80°C and above 80°C for A2 and A3 .
• Differential scanning calorimetry with a measurement temperature range of ⁇ 80° C. or higher is carried out under the following conditions.
• Measuring device Differential scanning calorimeter
• Measuring method Heat flux method Temperature: 25°C ⁇ -80°C ⁇ 100°C Temperature increase/decrease rate: 10°C/min
• Atmosphere Nitrogen Sample preparation: Place the coating composition in an empty aluminum pan so that the dry solid content is 1 mg, leave it to stand at room temperature and dry. Confirm that the weight change from the previous day is 1% or less, and obtain a measurement sample.
• the method for producing a coating liquid composition of the present invention is characterized in that the composition is heated to 50 to 90° C., and then cooled to 25° C. within 60 minutes. By rapidly cooling to 25° C. within 60 minutes, the dispersibility of the surfactant in the coating liquid composition during production can be increased, and the surfactant does not settle or aggregate even after long-term storage. From the above viewpoints, the cooling time to 25° C. is preferably within 50 minutes, and more preferably within 40 minutes.
• the method of rapid cooling is not particularly limited, and examples thereof include a method of cooling in an ice bath and a method of cooling by exposure to cold air.
• the mixture After heating to 50 to 90°C, the mixture may be held for a certain period of time before being cooled.
• the holding time is preferably 15 minutes or more, more preferably 20 minutes or more, and even more preferably 25 minutes or more.
• the holding time is preferably 2 hours or less, more preferably 1 hour or less, and even more preferably 45 minutes or less.
• the uniformity of the surfactant in the coating liquid composition can be increased.
• some of them may be added at a predetermined timing, for example, before heating or before cooling after heating.
• the uniformity of the coating liquid composition can be improved by using a sugar fatty acid ester and a glycerin fatty acid ester in combination.
• the coating film formed by the coating liquid composition of the present invention has water vapor barrier properties and/or oxygen barrier properties. Since it is applied to foods such as vegetables, it is preferable that it is edible in consideration of safety when used for consumption.
• the surfactant used in the coating liquid composition of the present invention may be used alone or in combination of two or more.
• the coating liquid composition of the present invention contains a surfactant, but polysaccharides, polyvinyl alcohol, clay, etc. may be used in combination with the surfactant. These materials are preferably 60% by mass or more in the coating film, with the upper limit being 100% by mass, more preferably 70% by mass or more, even more preferably 80% by mass or more, and even more preferably 90% by mass or more.
• the coating may be formed by solventless coating or may be formed by a composition containing a solvent.
• a coating formed by a coating composition containing a sugar-based surfactant and a water-based solvent it is preferable to have a coating formed by such a coating liquid composition, the respiration and evaporation of moisture of vegetables and the like are suppressed, and the freshness of vegetables and the like is maintained.
• the coating film formed by the coating liquid composition of the present invention serves as an agent for suppressing low-temperature damage.
• the low temperature injury inhibitor of the present invention can exhibit a low temperature injury inhibitory effect. In addition, it can simultaneously exhibit water vapor barrier properties and/or oxygen barrier properties. Since it is applied to fruits and vegetables such as vegetables, it is preferable that it is edible in consideration of safety when used for food.
• the surfactant contained in the low temperature injury inhibitor of the present invention may be used alone or in combination of two or more.
• the low temperature injury inhibitor of the present invention contains a surfactant, but polysaccharides, polyvinyl alcohol, clay, etc.
• the surfactant is preferably 60% by mass or more in the low temperature injury inhibitor, with the upper limit being 100% by mass, more preferably 70% by mass or more, even more preferably 80% by mass or more, and particularly preferably 90% by mass or more.
• the low temperature injury inhibitor can be conveniently applied to fruits and vegetables using a low temperature injury inhibitor-containing liquid containing a solvent. From the viewpoint of safety when used for consumption, the low temperature injury inhibitor of the present invention is preferably applied to fruits and vegetables by applying a low temperature injury inhibitor-containing liquid containing a sugar-based surfactant and a water-based solvent. By applying such a low temperature injury inhibitor, a low temperature injury inhibitor effect is exhibited. At the same time, respiration and evaporation of water of vegetables and the like are suppressed, and the freshness of vegetables and the like can be maintained.
• the coating film formed by the coating liquid composition of the present invention has a water vapor transmission rate per 1 ⁇ m at 30 ° C. and 80% RH of preferably 0.1 g / (m 2 ⁇ day ⁇ atm) or more, more preferably 0.5 g / (m 2 ⁇ day ⁇ atm) or more, and even more preferably 1.0 g / (m 2 ⁇ day ⁇ atm) or more.
• It is preferably 100 g / (m 2 ⁇ day ⁇ atm) or less, more preferably 80 g / (m 2 ⁇ day ⁇ atm) or less, even more preferably 60 g / (m 2 ⁇ day ⁇ atm) or less, and particularly preferably 40 g / (m 2 ⁇ day ⁇ atm) or less.
• it is preferably 20 g / (m 2 ⁇ day ⁇ atm) or less, more preferably 17 g / (m 2 ⁇ day ⁇ atm) or less, and even more preferably 15 g / (m 2 ⁇ day ⁇ atm) or less.
• the water vapor transmission rate can be measured by a differential pressure method using a water vapor transmission rate measuring device DELTAPERM based on JIS K7129-5. More specifically, the water vapor transmission rate measured when the composition is coated on a polyethylene terephthalate film having a thickness of 50 ⁇ m under conditions of 30° C. and 80% RH is converted to transmission rate per ⁇ m by the following formula.
• the coating film formed by the coating liquid composition of the present invention has an oxygen permeability per 1 ⁇ m at 25° C. and 50% RH of preferably 0.1 cc/(m 2 ⁇ day ⁇ atm) or more, more preferably 0.5 cc/(m 2 ⁇ day ⁇ atm) or more, and even more preferably 1.0 cc/(m 2 ⁇ day ⁇ atm) or more.
• 100 cc/( m2 ⁇ day ⁇ atm) or less is more preferable
• 90 cc/( m2 ⁇ day ⁇ atm) or less is even more preferable
• 50 cc/( m2 ⁇ day ⁇ atm) or less is particularly preferable.
• the oxygen transmission rate can be measured by an isobaric method using an oxygen transmission rate measuring device OX-TRAN 2/21 (manufactured by MOCON Co., Ltd.) based on JIS K7126-2. More specifically, the measured oxygen transmission rate when the film is coated on a polyethylene terephthalate film having a thickness of 50 ⁇ m under conditions of 25° C. and 50% RH is converted into transmission rate per ⁇ m by the following formula.
• the coating film formed by the coating liquid composition of the present invention is preferably edible. Edible means that it can be used for food. From the viewpoint of safety, it is preferable to make the coating film edible by using a compound approved as a food additive in a dosage that satisfies the requirement.
• the average thickness of the coating film formed by the coating liquid composition of the present invention is preferably 0.1 ⁇ m to 10 ⁇ m, more preferably 0.5 ⁇ m to 5 ⁇ m.
• the average thickness is 0.1 ⁇ m or more, the water vapor barrier property and the oxygen barrier property are good.
• the low-temperature damage inhibitory effect is good.
• the coating film can be formed while maintaining the texture of the food. In the present invention, the coating thickness does not need to be uniform throughout the food product.
• the coating liquid composition of the present invention may be applied to only a part of a food product, etc., or may be applied to the entire food product, etc. From the viewpoint of shortening the drying time of the coating liquid composition and increasing the efficiency of the coating film formation treatment, it is preferable to apply the coating liquid composition to only a part of the food product.
• the coating area is preferably 10% or more of the surface area of the food, more preferably 25% or more, even more preferably 40% or more, and even more preferably 50% or more.
• a part of the applied coating liquid composition may be removed.
• the removal method is not particularly limited, but may be removal by wind pressure using an air dryer.
• Fruits and vegetables that are subject to chilling damage include kidney beans, okra, pumpkin, cucumber, watermelon, melon, sweet potato, tomato, eggplant, bell pepper, avocado, plum, and olive; citrus fruits such as oranges, grapefruit, lemon, hassaku, Natsumikan, Sudachi, and Kabosu; bananas, pineapples, passion fruit, papayas, mangoes, and apples.
• the coating liquid composition After the coating liquid composition is applied to the food, the coating may be dried for the purpose of removing the aqueous solvent, etc.
• the drying method include static drying, air drying, and heat drying, but from the viewpoint of maintaining the freshness of vegetables, etc., a method of drying by static drying at room temperature (20 to 25° C.) or a method of air drying at room temperature is preferred.
• the present invention will now be described in more detail with reference to examples, although the present invention is not limited to the examples described below.
• the coating liquid composition does not have any precipitate.
• the absence of precipitate means that the coating liquid composition is homogenized by stirring before sampling, and then a part or the whole of the coating liquid composition is quickly transferred to a transparent container, and after leaving it at room temperature for 30 minutes, it can be visually confirmed that no precipitate has been formed at the bottom.
• ⁇ Differential scanning calorimetry at temperatures above -80°C> Differential scanning calorimetry with a measurement temperature range of ⁇ 80° C. or higher was carried out under the following conditions.
• Tomato fruits (variety: Momotaro (registered trademark)) were harvested at the peach ripening stage, and individuals with scratches were removed. The fruits were randomly divided into 20 pieces for each test. The tomato fruits were immersed in a specified coating solution and then dried at room temperature for 60 minutes to prepare tomato fruits treated with a chilling injury inhibitor. Twenty tomato fruits were stored at 5°C and observed on the 7th, 14th, 21st, and 28th days. Individuals with discoloration of the skin, spotted depressions, and softening of the flesh were counted as chilling injury products, and the number of these fruits was evaluated as a percentage of the total number of 20 fruits.
• the coating solution prepared in each of the Examples and Comparative Examples was applied to an avocado by dipping, and the appearance defects resulting from the coating solution remaining on the avocado skin after drying were visually evaluated according to the following criteria.
• Weight retention rate The weight of the avocado before storage (day 0) was used as the standard, and the weight retention rate after storage for 4 days at 25° C. and 50% RH was calculated ((weight after storage/weight on day 0) ⁇ 100(%)).
• weight loss rate The weight of the avocado before storage (day 0) was used as the standard, and the weight loss rate after storage for 4 days at 25° C. and 50% RH was calculated (100 ⁇ (weight after storage/weight on day 0) ⁇ 100(%)).
• S-1670 Sucrose stearate, Mitsubishi Chemical Corporation's "Ryoto (registered trademark) Sugar Ester S-1670", HLB: 16, mono- to triester content: 97% or more, tetraester to octaester content: less than 3%
• S-370 Sucrose stearate, Mitsubishi Chemical Corporation's "Ryoto (registered trademark) Sugar Ester S-370", HLB: about 3, monoester content: about 20%, di-, tri-, polyester content: about 80%
• S-570 Sucrose stearate, Mitsubishi Chemical Corporation's "Ryoto (registered trademark) Sugar Ester S-570", HLB: approx.
• Example 2 A coating liquid composition (low temperature damage inhibitor) was prepared by dispersing sucrose fatty acid ester (S-1170) in an aqueous solvent consisting of ethanol and water at 73°C for 30 minutes, and then rapidly cooling to 25°C using ice water. It took 30 minutes to cool to 25°C. The mass ratio of sucrose fatty acid ester/ethanol/water was 5/5/90. The results of the evaluation by the above method are shown in Table 1.
• Comparative Example 2 A coating liquid composition (low temperature damage inhibitor) was prepared by dispersing sucrose fatty acid ester (S-1170) in an aqueous solvent consisting of ethanol and water at 60°C for 30 minutes, and then rapidly cooling to 25°C using ice water. It took 30 minutes to cool to 25°C. The mass ratio of sucrose fatty acid ester/ethanol/water was 0.35/0/99.65. The results of the evaluation by the above method are shown in Table 1.
• Test Example 1 The incidence of low temperature damage and the appearance of the coating were evaluated by the above-mentioned method under the same conditions except that the coating liquid composition (low temperature damage inhibitor) was not applied. The results are shown in Table 1.
• Example 1 From the results of Example 1, it can be seen that the coating liquid composition of the present invention, which uses rapid cooling as the cooling method, has high transmittance immediately after preparation and also after being left to stand for 18 days, and is therefore highly stable.
• the coating liquid composition produced by air cooling as the cooling method in Comparative Example 1 had a low transmittance immediately after production, and the transmittance after being left standing for 18 days changed significantly compared to the transmittance immediately after production, indicating that the stability of the coating liquid composition was low. As described above, it has become clear that according to the present invention, a highly stable coating liquid composition can be obtained.
• Example 2 From the results of Example 2, it can be seen that a coating liquid composition (low-temperature damage inhibitor) with a viscosity of 900 (mPa ⁇ s) or less has a good coating appearance.
• a coating liquid composition (low-temperature damage inhibitor) with a viscosity higher than 900 (mPa ⁇ s) caused an unnatural appearance due to coating on some fruits, such as the stems of cherry tomatoes, but there was no significant unnaturalness in the fruit parts. From the results of Example 2, it became clear that a highly stable coating liquid composition (low-temperature damage inhibitor) that can be coated with a good appearance even on fine parts such as the stems of cherry tomatoes can be obtained.
• Comparative Example 7 After dispersing the sucrose fatty acid ester (S-1170) and sodium stearate in water at 73° C. for 30 minutes, the prepared coating liquid composition was cooled to 25° C. in an ice bath, which took 30 minutes. The mass ratio of sucrose fatty acid ester S-1170/sodium stearate/water was 8/2/90. The stability of the coating liquid composition was evaluated by the above-mentioned method, and the results are shown in Table 2.
• Comparative Example 8 After dispersing the sucrose fatty acid ester (S-370) and sodium stearate in water at 73° C. for 30 minutes, the prepared coating liquid composition was cooled to 25° C. in an ice bath, which took 30 minutes. The mass ratio of sucrose fatty acid ester S-370/sodium stearate/water was 8/2/90. The stability of the coating liquid composition was evaluated by the above-mentioned method, and the results are shown in Table 2.
• Comparative Examples 3 to 8 show that when the coating composition contains 10.0% by mass of non-volatile components, the change in transmittance immediately after preparation, after standing for 18 days, or from immediately after preparation to after standing for 18 days is large, indicating that the stability of the coating liquid composition is low.
• Example 4 Sucrose fatty acid ester (S-1170) and glycerin fatty acid ester (M-100) were dispersed in water at 73°C for 30 minutes, and the produced coating liquid composition was then cooled to 25°C by air cooling. It took 1 hour to cool to 25°C.
• the composition ratio of the coating liquid composition and the results of evaluation by the above method are shown in Table 3.
• Example 3 In differential scanning calorimetry at temperatures above -80°C, the coating liquid composition in Example 3 in which S-1170 was replaced with the equivalent F-110 had one exothermic peak of 17.48 J/g with a peak top at -29.7°C in the range of -28°C to -33°C when cooling, and had an exothermic peak of 19.86 J/g with a peak top at -26.0°C in the range of -32°C to -20°C when heating.
• Example 5 Sucrose fatty acid ester (S-1670) and glycerin fatty acid ester (M-100) were dispersed in water at 73°C for 30 minutes, and the produced coating liquid composition was then cooled to 25°C by air cooling. It took 1 hour to cool to 25°C.
• the composition ratio of the coating liquid composition and the results of evaluation by the above method are shown in Table 3.
• Example 6 Sucrose fatty acid esters (S-570 and S-1670) and glycerin fatty acid ester (M-100) were dispersed in water at 73°C for 30 minutes, and the produced coating liquid composition was then cooled to 25°C by air cooling. It took 1 hour to cool to 25°C.
• the composition ratio of the coating liquid composition and the results of evaluation by the above method are shown in Table 3.
• Test Example 2 The results of evaluation by the above-mentioned method under the same conditions except that the coating liquid composition was not applied are shown in Table 3.
• the coating composition of the present invention has high stability.
• the coating compositions of Examples 5 and 6 could perform the coating process stably and had good coating appearance.
• the avocados coated with the coating composition of the present invention showed better results in weight retention rate, skin color, and fruit hardness after 4 days of storage compared to Test Example 2, which was not coated with the coating composition.
• the coating liquid composition had high stability and could sufficiently preserve the freshness of the avocado.
• the coating liquid composition can be used as a coating composition for food.
• a coating liquid composition (low-temperature damage inhibitor) can be obtained that exhibits a high low-temperature damage inhibitor effect on fruits and vegetables to which it is applied. Therefore, it can be used as a low-temperature damage inhibitor-containing liquid for fruits and vegetables, and is a highly valuable technology from an industrial perspective.

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