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WO1996013984A1 - Produit et procede permettant d'obtenir un revetement protecteur - Google Patents

Produit et procede permettant d'obtenir un revetement protecteur Download PDF

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Publication number
WO1996013984A1
WO1996013984A1 PCT/US1995/014252 US9514252W WO9613984A1 WO 1996013984 A1 WO1996013984 A1 WO 1996013984A1 US 9514252 W US9514252 W US 9514252W WO 9613984 A1 WO9613984 A1 WO 9613984A1
Authority
WO
WIPO (PCT)
Prior art keywords
food
product
solution
coating
gelation
Prior art date
Application number
PCT/US1995/014252
Other languages
English (en)
Inventor
Amos Nussinovitch
Varda Hershko
Haim D. Rabinovitch
Original Assignee
Yissum Research Development Company Of The Hebrew University Of Jerusalem
Mcinnis, Patricia, A.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Yissum Research Development Company Of The Hebrew University Of Jerusalem, Mcinnis, Patricia, A. filed Critical Yissum Research Development Company Of The Hebrew University Of Jerusalem
Priority to AU41435/96A priority Critical patent/AU4143596A/en
Priority to US08/836,602 priority patent/US6068867A/en
Publication of WO1996013984A1 publication Critical patent/WO1996013984A1/fr

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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
    • A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
    • A01N3/00—Preservation of plants or parts thereof, e.g. inhibiting evaporation, improvement of the appearance of leaves or protection against physical influences such as UV radiation using chemical compositions; Grafting wax
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/14—Treating cheese after having reached its definite form, e.g. ripening, smoking
    • A23C19/16—Covering the cheese surface, e.g. with paraffin wax
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/105—Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol

Definitions

  • the invention relates generally to the preservation of food and agricultural products. More particularly, the invention relates to a hydrocolloid protective coating which provides improved protection of the product and thereby extending its shelf-life.
  • the invention also relates to other aspects e.g. to a method for producing the coating and to food and agricultural products protected by the coating.
  • One of the known methods for coating fresh produce such as onions and edible fungi is to form a coating by applying to the exterior surface of an onion or fungi a gelation solution comprising a hydrocolloid, such as sodium alginate and cross linking the hydrocolloid on the surface by a solution comprising a gelation inducing agent, such as CaCl 2 .
  • a gelation solution comprising a hydrocolloid, such as sodium alginate and cross linking the hydrocolloid on the surface by a solution comprising a gelation inducing agent, such as CaCl 2 .
  • US Patent no. 3,865,962 discloses a process for coating raw onion products by immersion of the onion in an aqueous dispersion containing water soluble algin and subsequently treating the coated onion with an aqueous calcium ion to induce gelation.
  • EP 277 448 discloses an edible coating containing gelatin and polysaccaride.
  • a cross-linking agent, containing calcium ions is used for obtaining the coating.
  • a more specific object is to provide a coating tailored to the specific food or agricultural product.
  • Another object of the invention is to control the hydrophobicity of the coating and its chemical compatability to the skin surface, thereby improving adhesiveness to the product and thus resulting in better control of the modulated atmosphere surrounding the coated product.
  • the invention provides a protective coating for food or agricultural product comprising 5-85% dried hydrocolloid gel, together with 0.2-50% of at least one natural compound isolated from the surface layers of said product, or at least one compound substantially similar thereto.
  • the invention also provides a method for producing a protective coating for food and/or agricultural product comprising applying to the external surface of said product a gelation solution comprising a hydrocolloid and, optionally, a solution comprising a gelation inducing agent, wherein at least one of said solutions further comprises at least one natural compound isolated from the surface layers of said product, or at least one compound substantially similar thereto.
  • a gelation inducing agent is essential to the invention when the hydrocolloid undergoes gelation only in the presence of a gelation inducing agent.
  • a gelation inducing agent such as agar or gelatin, which undergo gelation without a gelation inducing agent, the application of a solution containing said agent is not required.
  • the gelation inducing agent can be applied first and the hydrocolloid solution thereafter, or alternatively, the hydrocolloid solution is applied first and the gelation inducing agent is applied subsequently thereafter.
  • Example of such an agent is ethanol, which may be added to the gelation inducing agent or the food product may be immersed in such agent prior to producing the coating.
  • the natural compound isolated from the surface layers of the product, or the compound substantially similar thereto, can be incorporated into the gelation solution comprising the hydrocolloid, or into the gelation inducing agent solution.
  • the gelation inducing agent may be a cross linking agent , a poly anion , a poly cation , or a mixture thereof .
  • the gelation inducing agents are chloride salts such as calcium chloride for alginates, potassium chloride for K-carrageenan and magnesium chloride for gellan.
  • suitable gelation inducing agents are calcium lactate, calcium stearate, calcium acetate, calcium gluconate and polyphosphates.
  • the hydrocolloid in the gelation solution may be any known hydrocolloid which may undergo gelation such as agar, agarose, alginate, gelatin, low methoxy pectin (LMP) chitosan , gellan , K-carrageenan or mixtures of xanthan together with locust bean gum (LBG).
  • LMP low methoxy pectin
  • LBG locust bean gum
  • the natural compound isolated from the surface layer of the food or agricultural product which provides the specific tailoring of the coating to the product, may be a hydrocarbon, wax, sterol, protein, fat, squalene (isolated from tomato), or a mixture thereof.
  • the natural compound isolated from the surface of the food or agricultural product to be coated may be substituted by a natural product isolated from a different source, subject to being very similar in most physical and chemical properties to a compound present on the surface to be coated.
  • Yet another alternative is to utilize a synthetic compound substantially similar to a natural compound present in the surface layer to be coated.
  • the coating obtained is a dry film consisting of a matrix of dried hydrocolloid gel with a compound specific to the product to be coated incorporated within said matrix.
  • the gelation solution may further comprise a known adhesive agent such as natural gums, e.g. locust bean gum and gum arable, polyoxes, cationic water soluble polymers, gelatin, wellan gum, xanthan, guar gum, karya gum or fenugreek.
  • a known adhesive agent such as natural gums, e.g. locust bean gum and gum arable, polyoxes, cationic water soluble polymers, gelatin, wellan gum, xanthan, guar gum, karya gum or fenugreek.
  • the gelation solution may further comprise emulsifying agents such as lecithin, ethylene glycol monostearate, ammonium louryl sulfate, sodium steroyl-2-lactylate, potassium oleate, propylene glycol monostearate, sodium alkyl sulfate, oleic acid or polyglycols.
  • emulsifying agents such as lecithin, ethylene glycol monostearate, ammonium louryl sulfate, sodium steroyl-2-lactylate, potassium oleate, propylene glycol monostearate, sodium alkyl sulfate, oleic acid or polyglycols.
  • the gelation solution may further comprise a preservative agent, such as potassium sorbate, bisulfite, or sodium benzoate.
  • a preservative agent such as potassium sorbate, bisulfite, or sodium benzoate.
  • the coating can be applied to any food or agricultural product which requires extension of shelf-life such as fruits, vegetables, cuttings, bulbs, tubers, corms of flowers and ornamentals, fungi, or processed food products, preferably food products containing fatty ingredients, such as cheeses, ice cream cones, or baked goods.
  • the invention extends to food and agricultural products coated in accordance with the invention.
  • the hydrocolloid solution comprises between 0.2% to 20% of hydrocoloid and the contents of the natural product (e.g. sterol), or the compound substantially identical thereto ranges between 0.001% to 5%.
  • the natural product e.g. sterol
  • the compound substantially identical thereto ranges between 0.001% to 5%.
  • Fig. 1 is a graph depicting the weight loss of garlic bulbs as a function of time. Garlic bulbs coated by an alginate together with ⁇ -sitosterol according to one embodiment of the invention ( ⁇ ) as compared with alginate coating ( ⁇ ) and with no coating - ( ⁇ ).
  • Fig. 2 is a graph depicting the weight loss of garlic bulbs as a function of time in another embodiment of the invention - garlic bulbs coated by a K-Carrageenan with ⁇ -sitosterol ( ⁇ ). Comparison to coating with K-Carrageenan without a further additive ( ⁇ ) , to K-Carrageenan together with commercial wax ( ⁇ ) and to no coating (0) is also depicted.
  • Fig. 3 are electron microscope micrographs of:
  • Coating of fresh garlic heads was performed by immersion of the bulbs in a 2% sodium alginate solution, containing 0.2% (w/w) ⁇ -sitosterol, previously dissolved in absolute ethanol.
  • ⁇ -sitosterol was purchased from SIGMA. Bulbs were immersed in the solution for 5 to 60 sec; thereafter, excess of the alginate-sterol solution was allowed to drip for about 1 min and the garlic bulbs were then immersed in 2% (w/w) calcium chloride solution for 5 to 60 sec.
  • the wet film was dried either at room temperature, or under a continuous flux of warm air (60°C) for 5 minutes. After drying bulbs were stored under 25°C and 70% relative humidity for further evaluation.
  • garlic heads were treated by the same procedure with a 2% sodium alginate solution devoid of any sterol and subsequently in a 2% CaCl 2 solution to produce a known coating.
  • the dry film of the coated garlic containss 81% cross-linked sodium alginate, 9% sterol and 10% water.
  • the fresh weight loss of the treated garlic bulbs was measured as a function of time and depicted in figure 1, which shows that after 3 weeks in storage weight loss in control bulbs was 17.3%, weight loss of alginate treated bulbs was by 1.5% less than controls, whereas weight loss of bulbs having a coating of alginate in combination with ⁇ -sitosterol was 3.3% lower than control.
  • Water vapor permeability of coating was measured using standard test methods for vapor transmission of materials as described in ASTM E-96-93 (1993). Water vapor transmission (WVT) was found to be 540 g/d m 2 for alginate coating whereas alginate with 0.2% ⁇ -sitosterol decreased the WVT to 450 g/d m 2 .
  • Accumulation of carbon-dioxide under the coating was determined by injection of inherent gases, sampled by an appropriate syringe, into Gas Chromatograph (Gow-Mac series 850), equipped with poropack column Q. Accumulation of carbon dioxide is known to improve the shelf life of the vegetable by reducting respiration and acting as ethylene antagonist, thus postponing deterioration of the fresh vegetable.
  • Alginate coated garlic contained 0 . 315 % carbon dioxide after 33 days of storage at 25oC and 70% RH.
  • Garlic bulbs coated with alginate together with ⁇ -sitosterol contained 0.834% carbon dioxide after storage for the same period and under same conditions. Uncoated garlic contained only 0.15% carbon dioxide.
  • Peeling test was performed with a custom made peeling unit attached to Instron 1100 Universal Testing Machine.
  • the peeling device being similar to that described in A5TM D413-82 (2) and SAE J 1600-87.
  • the rate of peeling was 5 mm/min and the peeled area 1 square centimeter.
  • K-carrageenan coating with commercial wax was less effective in respect of weight loss, as compared to above mentioned coatings.
  • the coating of K-carrageenan in combination with ⁇ -sitosterol results in reduced losses of 36kg per one ton of great headed garlic.
  • the contents of the dry film is 73 cross-linked K-carrageenan, 7% sterol and 20% water.
  • Water vapor permeability was measured as described in example 1. It was found that water vapor transmission WVT for the K-carrageenan coating was 453 g/d m 2 whereas for the K-carrageenan together with ⁇ -sitosterol the WVT decreased to 394 g /d m 2 .
  • Electron microscope micrographs provide further information on the adhesion of the coating to the natural skin of the great headed garlic. Mean distances between the K-carrageenan coating and the great headed garlic skin were found to be 15 microns, whereas the distance between the hydrocolloid-sterol coating and the skin of the great headed garlic was only 7.8 microns. The electon microscope micrographs of figure 3 show clearly the differences in distance.
  • Dry garlic bulbs (three months after harvest) were immersed in a warm solution (60-70oC), containing 2% gellan gum (Kelcogel) and 0.01% ⁇ -stigmasterol for about 15 seconds. Excess of the gellan-sterol solution was allowed to drip and the garlic bulbs were then immersed in 0.2% (w/w) KgCl 2 solution. The gelled layer coating of the garlic was then dried by blowing warm air, and the dried bulbs were then stored as described in example
  • Garlic bulbs were immersed in 0.5% (w/w) MgCl 2 for about
  • Weight difference of 25% in favor of the coated bulbs were found when compared to bulbs coated by the same solutions applied at a different order.
  • the dry film of the gellan-sterol coating contains 87.5% cross-linked gellan, 0.5% sterols and 12% water.
  • the bulbs were then stored for 5 months in an open shed. At the end of the storage period, it was found that the coating reduced the percent of infections caused by Aspergillus, Botrytis and Fusarium spp. on the surface of the bulbs by about 25% of control and that the weight loss was reduced by about 15%, compared to uncoated flower bulbs, for a storage of about 5 months. These results were achieved because of the high heat capacity of the agarose solution, the good adhesion and the effectiveness of the potassium sorbate at the storage conditions.
  • the dry film contains 93% agarose, 1.8% sterol, 0.2% potassium sorbate and 5% water.
  • Dry garlic bulbs (coated about 3 months after harvest) were immersed in a warm solution (60-70oC), containing 2% gellan gum (Kelcogel), 0.01% ß-stigmasterol, 0.5% lecithin and 0.5% Locust Bean Gum for about 15 seconds. Excess of the gellan-sterol- lecithin-adhesive agent solution was allowed to drip and the garlic bulbs were then immersed in 0.2% (w/w) MgCl 2 solution. The gelled layer coating the garlic was then dried by a blow of warm air. The dried bulbs were then stored at ambient temperatures for 40 days.
  • the dry film contains 47.8% hydrocollolid, 11.9% lecitin, 11.9% Locust Bean Gum, 0.4% stigmasterol and 28% water.
  • the gellan-sterol-emulsofier-adhesive coating was found to reduce the weight loss of garlic, as compared to gellan coating, by about 20%.
  • For the gellan coating about 4.2% moisture loss was measured, after 40 days of storage, whereas 3.36% water loss was measured for the bulbs coated with the gellan-sterol-lecithin-LBG combination.
  • Hard yellow cheese with pH of 5.2, 57% dry matter, 30% fat, 1.6% salt was immersed first in 2% calcium lactate solution and then in 1.5% sodium alginate solution which was previously dissolved in milk. Similar experiments were performed for K-carrageenan with the addition of 1% KCl on the basis of full milk (3% fat).

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • General Health & Medical Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Agronomy & Crop Science (AREA)
  • Biotechnology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Plant Pathology (AREA)
  • Toxicology (AREA)
  • Dentistry (AREA)
  • Environmental Sciences (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

On décrit un revêtement protecteur destiné à des produits alimentaires et agricoles et constitué de 5 à 85 % d'un gel hydrocolloïde déshydraté et de 0,2 à 50 % d'au moins un composé naturel isolé de la surface de ce produit ou d'au moins un composé qui lui est fondamentalement similaire.
PCT/US1995/014252 1994-11-02 1995-11-02 Produit et procede permettant d'obtenir un revetement protecteur WO1996013984A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
AU41435/96A AU4143596A (en) 1994-11-02 1995-11-02 Product and method of producing a protective coating
US08/836,602 US6068867A (en) 1994-11-02 1995-11-02 Protective coatings for food and agricultural products

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IL11149594A IL111495A (en) 1994-11-02 1994-11-02 Protective coatings for food and agricultural products method for producing same and products coated by same
IL111495 1994-11-02

Related Child Applications (1)

Application Number Title Priority Date Filing Date
US09/521,959 Continuation-In-Part US6299915B1 (en) 1995-11-02 2000-03-09 Protective coating for food, method for producing same and products coated by same

Publications (1)

Publication Number Publication Date
WO1996013984A1 true WO1996013984A1 (fr) 1996-05-17

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IL (1) IL111495A (fr)
WO (1) WO1996013984A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6238720B1 (en) * 1997-02-28 2001-05-29 Nestec S.A. Gelled emulsion products containing chitosan
US9249310B2 (en) 2008-12-03 2016-02-02 Lyckeby Starch Ab Polysaccharide containing composition useful in forming protective film on surfaces selected from concrete, metal, stone, glass, wood, cloth, tissue, weave and paper

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5128159A (en) * 1991-05-06 1992-07-07 The United States Of America As Represented By The Secretary Of The Army Method of making edible coatings for protecting perishable foods against spoilage
US5156866A (en) * 1990-06-01 1992-10-20 Lotte Company Limited Flavor and taste composition for a chewing gum
US5198254A (en) * 1991-04-03 1993-03-30 The United States Of America As Represented By The Secretary Of Agriculture Composition and method of increasing stability of fruits, vegetables or fungi

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5156866A (en) * 1990-06-01 1992-10-20 Lotte Company Limited Flavor and taste composition for a chewing gum
US5198254A (en) * 1991-04-03 1993-03-30 The United States Of America As Represented By The Secretary Of Agriculture Composition and method of increasing stability of fruits, vegetables or fungi
US5376391A (en) * 1991-04-03 1994-12-27 The United States Of America As Represented By The Secretary Of The Agriculture Method of increasing the stability of fruits, vegetables or fungi and composition thereof
US5128159A (en) * 1991-05-06 1992-07-07 The United States Of America As Represented By The Secretary Of The Army Method of making edible coatings for protecting perishable foods against spoilage

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6238720B1 (en) * 1997-02-28 2001-05-29 Nestec S.A. Gelled emulsion products containing chitosan
US9249310B2 (en) 2008-12-03 2016-02-02 Lyckeby Starch Ab Polysaccharide containing composition useful in forming protective film on surfaces selected from concrete, metal, stone, glass, wood, cloth, tissue, weave and paper

Also Published As

Publication number Publication date
IL111495A (en) 2000-09-28
AU4143596A (en) 1996-05-31
IL111495A0 (en) 1995-01-24

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