TR2024021656A2 - AN EDIBLE BIO-BASED FILM AND/OR COATING MATERIAL USED IN COATING DRIED FRUIT - Google Patents

Abstract

The invention relates to a bio-based edible film and/or coating material used to increase the durability of dried fruits and extend their shelf life so that they are in a condition close to the first day against adverse conditions that may occur during shipment and storage.

Description

DESCRIPTION AN EDIBLE BIO-BASED TECHNICAL FIELD OF THE INVENTION: The invention relates to a bio-based edible film and/or coating material used to increase the durability of dried fruits to maintain them in near-fresh condition against adverse conditions that may occur during shipping and storage, thus extending their shelf life. State of the Art: Technologies used to preserve foods and thus extend their shelf life are primarily based on eliminating the effects that cause microbial growth. Food preservation technologies such as cooling, freezing, drying, vacuum storage or modified atmosphere use, the addition of acid to support fermentation, and the use of organic or inorganic preservatives are widely preferred in the food industry. However, it is anticipated that these processes are not applicable to some food products due to their structural properties and may even create easier growth environments for microorganisms. If dried fruit is not shipped and ready for immediate use or purchase, prolonged storage can lead to mold and bacterial growth. For example, storing dried fruit in a humid environment can cause it to absorb moisture, leading to sticking and clumping problems. Excessive moisture content can cause dried fruit to become moldy and inedible. Conversely, storing dried fruit in a very dry environment can cause it to lose its moisture and softness, leading to hardening. Increasing consumer awareness of healthy lifestyles has led to the development of new techniques for extending the shelf life of food products without the need for preservatives. Edible films and coatings are gaining attention, particularly in food preservation, thanks to their potential to improve global food quality. Modification and improvement of physical and barrier properties, both in biopolymers and in edible food coatings, depending on the main component, have led to increased interest in structures containing different materials. Edible films and coatings are thin-layered materials derived from synthetic and natural sources that can be eaten with food, formed on the surface or between food components to extend storage and shelf life. Edible coatings are an environmentally friendly technology applied to many products to control moisture transfer, oxygen and carbon dioxide gas exchange, and oxidation processes. While edible films are first formed into thin solid layers or sheets that are then applied to the food product as a wrap, edible coatings are applied in liquid form to the food to be coated, usually by dipping into the product. The coating agent can be a solution or mixture of structural matrix-forming substances such as carbohydrates, proteins, and lipids. Today's consumer trend toward products free of artificial preservatives has led to the development of technologies that utilize natural approaches in the food industry. Lipid compounds used as protective coatings consist of acetylated monoglycerides, natural waxes, and surfactants. The most effective lipid materials are paraffin wax and beeswax. The primary function of a lipid coating is to prevent moisture transport due to their relatively low polarity. Conversely, the hydrophobic nature of lipids results in thicker, more brittle films. Consequently, they must be associated with film-forming agents such as proteins or cellulose derivatives (Debeaufort et al., 1993). Water vapor permeability generally decreases as the concentration of the hydrophobic phase increases. Lipid-based films are typically supported on a polymer matrix, usually a polysaccharide, to provide mechanical strength. One of the most significant technical problems with these technologies is the slippery and unpleasant feel of polysaccharides, such as alginates and carrageenans, found in commonly preferred protective coatings. Furthermore, their tendency to act as microbial culture media is a significant technical problem. Polysaccharides used in edible films or coatings developed within the scope of natural technological approaches for dried fruit coating processes include cellulose, starch derivatives, pectin derivatives, seaweed extracts, exudate gums, microbial fermentation gums, and chitosan (Krochta and Mulder-Johnson, 1997). Patent application USZO100104699Al appears to cover the coating of dried fruit and related methods. The patent proposes coating dried fruit, particularly grapes, with microcrystalline cellulose. This coating appears to help prevent fruit agglomeration. The coating process reduces the adhesion between dried fruit pieces, allowing them to be easily separated. This simplifies processing of fruit pieces in large-scale production processes. As is well known, microcrystalline cellulose is a naturally occurring polymer derived from alpha. This prevents dried fruit from sticking together during transport and storage, thus protecting it. The use of a natural polymer coating may also be advantageous in terms of consumer preferences. Because microcellulose does not significantly alter the taste and appearance of crystalline fruit, it is highly preferred. However, polysaccharides such as microcrystalline cellulose are generally very hydrophilic, resulting in poor water vapor and gas barrier properties. Although coatings made with polysaccharide polymers cannot provide a good water vapor barrier, they do serve to retard moisture loss from food products (Kester and Fennema, 1986). Furthermore, although microcrystalline cellulose is water-dispersible, its insolubility can be limiting in some applications. Despite these advantages, the higher cost of developing food-compatible and edible plant- and animal-based coating products is a limitation to the application of this technology. Furthermore, antioxidants added to coatings to minimize the interaction of products with heat and moisture can pose a hazard to both the environment and human health. Problems Solved by the Invention The invention aims to develop a film and/or coating material that provides shine and anti-stick properties while protecting dried fruits from external factors under adverse conditions using bio-based coating materials. The aim is to develop emulsion-based products not currently available in the literature for bio-based edible coating products that overcome the disadvantages of existing coating materials and provide solutions to existing technical problems. The use of the inventive bio-based coating allows the transportation and storage of raisins and legumes in particular without losing their inherent chemical and physical morphological properties. The use of the inventive formulation on raisins and/or legumes prevents color changes that may occur during storage, shipment, and shelf life, minimizes bacterial transmission, and extends the shelf life of the products. The film and/or coating material of the invention has completely harmless properties. In this way, the material used for the coating can form an edible film. By using the film and/or coating material of the invention, gloss, high protection and non-stick properties can be achieved in grape and dried fruit coating. In one of the preferred applications of the invention, the white oil used is a non-toxic, food-grade, colorless, transparent, tasteless, non-oily and non-fluorescent hydrocarbon mixture consisting of saturated hydrocarbons, which will provide advantages in terms of use of the formulation. Thanks to the newly created coating formulation of the invention; Cost advantage is provided, The inputs that make up the formulation are provided to work in harmony with each other, The working temperature is provided to be suitable for laboratory environmental conditions, Adequate, appropriate phase balance is provided, Low consumption for application is provided, It is provided to have a low density, It is provided to be suitable for storage/preservation conditions. Disclosure of the Invention The invention relates to a bio-based edible film and/or coating material that is used to keep the products in a state close to the first day against adverse conditions that may occur during shipment and storage of dried fruits and to extend their shelf life by increasing their resistance. The edible* film and/or coating material that is the subject of the invention contains polysaccharides, lipids and proteins of plant and animal origin in its structure alone, in emulsion form and/or in mixtures. Because the chemical structures of these three primary materials used in film preparation vary significantly, their effects on film properties also vary. As a general rule, lipids can function to reduce water transfer and transpiration, polysaccharides to control the permeation of oxygen and other gases, thus balancing respiration rates, and proteins to provide mechanical strength to films. In addition to these three primary materials, solvents, plasticizers, emulsifiers, antioxidants, and/or antimicrobial agents are also used in the production of films and/or coatings of the invention. In one of the preferred applications of the invention, white oil was used in a formulation study using vegetable oil to ensure oxidation stability. Example applications of the film and/or coating materials containing vegetable oil and/or white oil, which is the preferred application of the invention, are presented below. Example 1 (A1): Contains only vegetable oil. Example 2 (A2): Contains 25% white oil and 75% vegetable oil. Example 3 (A3): Contains 50% white oil and 50% vegetable oil. Example 4 (A4): Contains 75% white oil and 25% vegetable oil. Example 5 (A5): Contains only white oil. The expression vegetable oil presented above is used to define different vegetable oils. Oils produced using raw materials of plant origin meet the vegetable oils defined in the invention. According to one of the embodiments of the invention, the film and/or coating structure contains white oil and wax. The total structure formed in this embodiment may more specifically contain white oil, polyethyleneglycol, emulsifier, triacetin whey and wax. One of the sample formulations used in this application is presented below. RAW MATERIAL Example 1 % White Oil 31 Polyethyleneglycol 4 Emulsifier 4 Triacetin 6 Whey 25 For Example 1 given above, the final product was created using wax raw material. While the formulation created can be used as a coating material, it does not provide a cost advantage. According to one of the preferred applications of the invention, the film and/or coating contains vegetable oil in emulsion form. The emulsion formula subject to the sample formulation used in this 'application' is presented below. Raw Material Example 2 % Vegetable Oil 80 Triacetin 5 Emulsifier Package 14.603 The emulsion formula created from Example 2 can be taken at a rate of 25% and by using 6.75 water, the targeted emulsion structure can be created. For Example 2 given above; An emulsifier package containing vegetable oil has been created. This emulsifier package is completed by mixing with water. Within the scope of this emulsion study, it is prepared by creating a coating in the proportions especially for the coating process of dry products such as raisins, etc. While it does not provide a cost advantage, the emulsion formula subject to example 2 at 25%, Water example 2 provides advantages in terms of both consistency, application conditions and cost. SAMPLE 2 TS 3411 STANDARD ANALYSIS RESULTS Properties Formula Study, 3 Color Cake Taste and Appearance {Gürse1 Analysis: It should have a unique color, flavor and taste. It should not contain any foreign flavor or taste. It is intact, whole and clean. It has a unique color, flavor and taste. It does not contain any foreign flavor or taste. It is whole, healthy and clean. Insect {Gürsel Analysis: Live cell worms and live cell worms and their remains are not found. should not be found. Edible vegetable liquid 1.0 0.53 fat. %. wtiiifiiil.r Sulfur dioxide amount Ü,2Ü Ü,Ü3 {in bleached grapesJIr Moisture amountIr %{mfml, 16 4.36 The test results obtained from the Turkish Standards Institute (accredited) after coating the raisins used as a sample product using Example 2 are presented above. Also, the raisin class analysis made in accordance with TS 3411 standard is presented below. Features: Value Formula Study, 3 Grain stem.. most in number, '5: Class II :3 O Immature berries by mass most, '1: Class II :3 I] Defective berries by mass most` '3: Class II :3 0 Sugared berries by mass, 'is Class II 0 Moldy berries by mass, '3: Class II 0 Seed berries by number, ` 'li Class II :2 0 Unwanted plant foreign substances.. en Class II :4 0 many, number Foreign substances of grape origin Class II 0 Non-vegetable substances, en Class II :2 O many, 'li mfm Jumbo, (pieces'), maximum 250 150 Again, the type analysis of dried grapes made in accordance with TS 3411 standard is presented below. Properties Value Formula study, 3 Light Brown, % [m/m) TIP 9 SÜ 135 Dark Brown, % [mfml TIP 9 {16 5 black, % (mfmli TIP 9 01 D The coating and/or film in question can be used for the purpose of coating different fruits and vegetables. More particularly, the coating and/or film in question can be used for the purpose of coating dried fruits. As mentioned above, the preferred method of the invention is This application is used to coat raisins. Raisins are one of the most consumed dried fruits in the world. Besides raisins, other fruits and nuts can experience some problems after drying, during storage, and during packaging. Chief among these problems are the loss of moisture in hot environments and stickiness due to the syrup in their structure during excessively hot storage conditions. Shipped dried fruits may not be used or purchased immediately. This can also lead to mold and bacterial growth during long-term storage. Raisins can also experience some problems during storage in packages. For example, if raisins are stored in a humid environment, the humidity in the environment causes them to stick due to increased moisture absorption and, consequently, clumping. If the moisture content increases, moldy and They become inedible. On the other hand, if stored in a very dry environment, they lose their moisture content, thus losing their original softness and hardening. The vegetable oils in question can be created from a mixture of one or more readily available oils such as corn oil, olive oil, canola oil, and sunflower oil. This end product can be the most preferred form due to its low cost and very low toxicity. Waxes, which are ester reactions of long-chain aliphatic acids with long-chain aliphatic alcohols, are very resistant to moisture diffusion due to their low polar group ends and the non-polarity of the long aliphatic chain structure. In addition to plant-derived waxes such as carnaubawax, candellavax, and sugar waxes, mineral-derived waxes such as paraffin and microcrystalline waxes, and animal-derived waxes such as beeswax and lanolin are also used in the production of the dried fruit coating material of the invention. Emulsifiers and surface agents such as lecithin and mono-diglyceride esters can be added to the film and coating formulations of the invention to improve functional properties by stabilizing dispersed systems and increasing particle dispersion in the composite emulsion. Whey is the fraction obtained after the precipitation and separation of casein during cheese production. These proteins constitute 20% of total milk proteins and are divided into five different fractions: bovine serum albumin, dlactalbumin, immunoglobulins, ß-lactoglobulin, and proteose-peptones. Whey protein films, due to their polar portions, are excellent oxygen barriers. A good barrier is crucial in preventing oxidative color changes in fruits and vegetables. Triacetin is classified as a triglyceride. It is a colorless, odorless, sweet or vinegary taste, depending on the dosage, high boiling point, low melting point, and low-viscosity liquid that is non-toxic in low amounts and toxic in very high amounts. Triacetin is used as a solvent and humectant, acting as a humectant and preserving product freshness. It is also used to dissolve and stabilize coatings, facilitating their dispensing. Various applications of the invention aim to establish potential food applications for coatings that can be used both in emulsion and directly in lipid structures. Materials, preparation methods, and physical properties are also presented. Lipids are generally added to edible films and coatings to impart hydrophobicity and thus reduce moisture loss. A wide range of lipid components are available, including natural waxes, resins, acetoglycerides, fatty acids, and petroleum-based, mineral, and vegetable oils. Details regarding the application methods of the edible films and coatings of the invention are presented below. Various methods, such as spraying, dipping, and encapsulation, are used to apply edible films and coatings to foods. The dipping method: Edible coatings can be applied by dipping products into a coating solution and involves removing excess coating material from the product, allowing it to dry or solidify. The product is dipped directly into the composite coating solution, and after drying, a thin film forms on the surface. Coating thickness is affected by the viscosity and density of the coating solution, as well as the size and surface tension of the product to be coated. Continuously dipping the product into the same coating material can cause contamination and the decay and proliferation of organisms and waste in the dip tank. The dip tank contains porous screens that can separate the debris. Spray Coating: The thin and even coating desired for some surfaces can be achieved using the spray coating method [8]. This method, especially with the development of high-pressure spray and air spray systems, is increasingly preferred for coating all types of fruits and vegetables. After spraying, hot air can be applied to accelerate the drying process or to ensure even distribution of the coating on the surface. Additionally, spray coating can be used in combination with kettle, fluidized bed, and other coating methods to form thin or thick layers of aqueous solutions, suspensions, and melted fats or chocolates [8]. In the food industry, spraying is a classic method used when the coating solution is not viscous. Because highly viscous solutions cannot be sprayed easily, the dipping method is used to obtain a thick coating. Control of droplet size and coating quality depends on the spray gun and nozzle, temperature, air and liquid flow rates, and the humidity of the incoming air and the polymer solution. Additionally, factors such as drying time, temperature, and drying method also affect the properties of the polymeric film formed on food by spraying. Encapsulation Encapsulation is the process of coating or encapsulating one or more mixed materials with another material or system. The coated material is usually liquid but can also be solid or gaseous and is referred to as core, core material, active filler, or internal phase. The material comprising the coating is called wall material, carrier, membrane, shell, or coating. Encapsulation is applied to various industries using different techniques or processes. Encapsulation can preserve product sensory properties such as taste and odor, or components, and is also used for the controlled release of specific compounds. This protection minimizes degradation or delays evaporation in products exposed to light or oxygen. Drip Method: Food products are fed to rotating brush beds saturated with the coating material, ensuring even coating of the food products. Overhead drip emitters can be used for coating vegetables and fruits, and different emitters can be used depending on the droplet size. Different sizes of emitters can be used to achieve various droplet sizes. The control systems described for spray coating applications are also applicable to drip coating. This coating method is the most economical and offers the option of applying the coating directly to the food surface or using brushes. However, due to the large droplet sizes, even distribution of the coating on the food surface is achieved only when the food product is sufficiently rotated over the brushes saturated with the coating solution.

Claims (1)

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