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WO2016003295A1 - Procédé pour la conservation de produits végétaux frais; tels que des légumes frais et précuits, ainsi que des fruits entiers et des pulpes et, composition de la couche qui les recouvre - Google Patents

Procédé pour la conservation de produits végétaux frais; tels que des légumes frais et précuits, ainsi que des fruits entiers et des pulpes et, composition de la couche qui les recouvre Download PDF

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Publication number
WO2016003295A1
WO2016003295A1 PCT/PE2015/000010 PE2015000010W WO2016003295A1 WO 2016003295 A1 WO2016003295 A1 WO 2016003295A1 PE 2015000010 W PE2015000010 W PE 2015000010W WO 2016003295 A1 WO2016003295 A1 WO 2016003295A1
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WIPO (PCT)
Prior art keywords
fresh
product
film
pulps
composition
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PCT/PE2015/000010
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English (en)
Spanish (es)
Inventor
Juan Antonio ZUCCHETTI ESPINOZA
Ana María R. GALDOS LORA DE ZUCCHETTI
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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

Definitions

  • the present specification refers to the invention that is related, both to the preservation and preservation of fresh vegetable products such as whole and peeled fruits (pulp) and fresh and pre-cooked vegetables. Likewise, as to the composition of the film that unitaryly covers each of said products.
  • the film developed, by a chemical physical process of the present invention is a biopolymer, whose main raw material is a solution based on chitosan, organic acids and distilled water.
  • the broad spectrum microbial activity allows the sanitary function of microorganisms and enzymes that are compounds of biological type, thanks to which specific chemical reactions are catalyzed, thus counteracting the vital phenomenon.
  • the film covers the product to avoid direct contact with the environment, thus avoiding its alteration by non-vital processes.
  • the current technique identifies two types of processes for food preservation:
  • This technology consists of sealing the food in a container that contains a mixture of natural gases - in carefully controlled proportions - that drastically reduce the decomposition process, by inhibiting oxidation processes and the development of microbes.
  • the atmosphere in which the product is packaged is modified to reduce its decomposition and expiration.
  • Packaging a product in a protected atmosphere requires a sophisticated machinery that extracts the air from the packaging chamber and replaces it with a different gas or a precisely defined gas mixture, to then seal the product in the package, of so that only the protective atmosphere envelops the product and not any other unwanted gas.
  • Refrigeration. Consists of keeping food at a low temperature, but above 0 o C. At this temperature, the development of microorganisms decreases or does not occur, but the germs are alive and begin to multiply since the food is heated.
  • Refrigeration is systematic in vegetables and fruits (during the 24 hours following its collection), fruits and vegetables are stored at temperatures ranging between 0 o C and 12 ° C.
  • any freezing is that it is carried out quickly, so that small crystals form and thus not damage the structure of the food. At a higher freezing rate (small crystals), the quality of the food will be superior.
  • Direct conservation methods include sterilization, pasteurization and uperization, based on the use of high temperatures and also, in the addition of chemical substances to food, called preservatives. These are of natural or artificial origin and cause the death of pathogenic microorganisms or, at least, prevent them from reproducing.
  • Pasteurized foods should be kept in the refrigerator, since rib is able to destroy all microorganisms. -
  • the uperization method or UHT procedure -
  • the sterilized liquid can theoretically be preserved for a long period of time.
  • the deadline for use is months, as alterations can occur inside the packaging.
  • Inhibitors are chemical substances or additives that allow the elimination of microorganisms from food or prevent their development and reproduction. - Preserves.-
  • the smoke is obtained by the combustion of wood, with a limited supply of air.
  • part of the preservative action is due to bactericidal agents present in the smoke, such as methanal and creosote, as well as the dehydration that occurs during the process.
  • the smoking is usually intended to flavor the product, in addition to preserving it.
  • the invention consists in the development of a cover film, which has an important broad spectrum microbial activity, a sanitary function that counteracts the vital phenomenon formed by microorganisms (environmental bacteria and parasites of the food itself) and enzymes present in the product.
  • Enzymes are biological type compounds, thanks to which specific chemical reactions are catalyzed.
  • Microorganisms and enzymes produce decomposition, intervening in physical and chemical processes of transformation of substances that break down food.
  • the formation of the cover film through a physical-chemical process, developed by the inventor, allows the product to avoid direct contact with the environment, thus avoiding its alteration by non-vital processes.
  • a physical-chemical process developed by the inventor
  • the temperature, humidity, light, oxygen or simply time can be mentioned the temperature, humidity, light, oxygen or simply time, avoiding deterioration due to chemical physical changes that are manifested by changes in color, smell, taste, consistency or texture thereof.
  • the cover film has the following benefits:
  • - Biodegradable - It is a natural biopolymer, produced with organic raw materials that come from renewable sources.
  • the physical characteristics of the film allow a certain duration of time, fulfilling the function of cover and that - by its same function - after a period of time, the degradation by the same vital and non-vital phenomena begins.
  • the balances of the film that could remain in a fruit or vegetable, are absorbed by the same human body, without creating any alteration in it, because they are biocompatible.
  • - Biocompatible - It is a biomaterial of organic origin, with the ability to be a material that does not interfere, nor degrades the biological environment in which it is applied, and can be used in humans or any other living being.
  • biocompatibility applies - mainly - to medical materials in direct, brief or prolonged contact with the tissues and internal fluids of the human body.
  • a polysaccharide that has attractive properties for use as a basis for edible coatings is chitosan.
  • This biopolymer has antibacterial and antifungal activity, is biocompatible, biodegradable and non-toxic.
  • the structure of this compound is linear consisting of glucosamine units with "b” (1 C4) amino T2T deoxy DTT glucopyranose + (1, 4) 2 Tacetamide. "(Shahidin and Col 1999)
  • composition of the solution that is, composition of the solution, immersion and decanting times, temperature ranges and times, cold process or heat process to be used, will depend directly on the fresh product to be processed , its organoleptic and physiological characteristics, the pH of the fresh material in a range of 3 to 6 and the Brix grade in a% 6 to 12 and eT durability that is desired in the treated product.
  • the fresh agricultural product must be previously cleaned, carved and cut in its best conditions of freshness and commercial presentation, within a period not exceeding 48 hours after harvest, which ensures the benefits of the process developed in the present invention
  • these In the case of pre-cooked vegetables, these must undergo a pasteurization process, with a cooking process in water at a temperature of 80 ° C, without any additive and a subsequent thermal shock in cold water at 1 ° C, ending the process with a stabilization of it so that it reaches temperatures in the range of 12 ° C to 18 ° C and a pH in the range of 3 to 6.
  • the process In the case of fruits, in its presentation of peeled and cut, either in cubes, slices, slices or any other presentation at the request of the market, the process must be lotized, taking into account the quality of the fresh product.
  • the peeling or shelling should be within a period of no more than 2 to 4 hours per batch, through a quality control of the commercial presentation, and a wash in cold water - at room temperature - with a percentage of 0.2 to 0.6 ppm of sodium hypochlorite for sanitation.
  • a solution is prepared, based on the conditions of the fresh or treated product, previously established. This should be composed of 0.5% up to 15% chitosan in their Alpha or Beta Chitosan presentations with degrees of deacetylation in the range of 65% to 95% DAC, in a particle grade of 50 to 100 mesh, the same as activated with different organic acids such as acetic, lactic, tartaric, ascorbic, citric and other acids, at different concentrations, ranging from 0.5% to 15% of the previously identified acid, completing 100% of the required solution with distilled water for clinical use or deionized water.
  • organic acids such as acetic, lactic, tartaric, ascorbic, citric and other acids
  • the three elements are treated in a homogenizer, at room temperature, for a time of 20 minutes to 2 hours until complete dissolution of the chitosan particles, becoming a solution of a degree of viscosity and turbidity, according to the percentages that have been used of chitosan and organic acid.
  • This solution has - by decantation - some ash particles, so before use, it must be filtered.
  • stabilizers such as acetate, lactate, ascorbate, tartrate, citrate and others are used. They are only necessary in some acids, since the formation of the solution depends on the quality of the chitosan, on its degree of deacetylation DAC and its molecular weight.
  • the pH obtained should be in the range of 3 to 6. This specification gives great importance to the type of chitosan that should be used in the development of the cover solution.
  • the quality of the cover film depends mainly on the chitosan, which is obtained from hydrobiological residuals, so we identify them as:
  • Beta chitosan extracted from Beta chitin.
  • Chitosan is a linear polysaccharide composed of randomly distributed chains of ⁇ - (1-4) D-glucosamine and N-acetyl-D glucosamine, which has a large number of commercial and biomedical applications.
  • Alpha Chitosan There is a great global offer and it is directed - mostly - to the market of dietary supplements, nutraceuticals, water cleaning, cosmetics, medicine, etc. The generality of sub. Chitosan products are produced based on Alpha Chitosan. *
  • Beta chitin exists as a crystalline hydrate of low stability, since water can penetrate between the chains of the layers that make it up, which gives it advantages to obtain chitosan (deacetylated form of chitin), as it does not require treatments as aggressive for its deacetylation, as in the case of alpha chitin.
  • the source and method of obtaining determine the composition of the chitosan chains, their degree of deacetylation and the average molecular weight, which are mandatory parameters for the characterization of this polymer, since they influence its physicochemical properties, Biological and functionality. Why do we affirm that it is a radical technological innovation?
  • Beta chitosan is very reactive, easily soluble, without the use of special solvents
  • Beta Chitosan is dense (viscous) and its structure allows the formation of gels and elastic films, offering greater potential as a lipid collector and / or coagulating agent;
  • Beta chitosan maintains higher molecular weights, which is ideal for nutraceutical applications
  • the skeleton is part of the residual of the process that is disposed of or destined for the use of industrial pota flour and, in the highest percentage, for artisanal pota flour (ball), which generates high rates of environmental pollution in the areas where it develops, in addition to the burning of carob trees, sapote and using residual oil bunker.
  • NaOH sodium hydroxide
  • the particle size of the skeleton must be less than one (1) inch to achieve good deproteinization.
  • NaOH sodium hydroxide
  • this raw material is that the demineralization or discoloration process is not required, since the pota cartilage is white, which allows a process less aggressive and avoid the use of hydrochloric acid, which if necessary in the case of ⁇ Alpha chitosan.
  • the product must be rinsed until a neutral Ph is achieved. Then it goes on to a machine drying process (prototype quality equipment developed by the inventor) until it reaches the range of 7% to 10% humidity. The process is finished when entering a grinding equipment to decrease the particle to a percentage of 50 to 1 10 mesh. Physical characteristics of chitosan.-
  • Heavy metals less than 10 ppm
  • Coliforms Negative Yeast and molds: Less than 100 CFU / G
  • Deionized water filtered or demineralized, is that to which cations have been removed, such as sodium, calcium, iron, copper and others and, anions such as carbonate, fluoride, chloride, etc., through an ion exchange process.
  • cations such as sodium, calcium, iron, copper and others and, anions such as carbonate, fluoride, chloride, etc.
  • H + or more rigorously H 3 0 + and OH " , but it may contain small amounts of impurities - not ionic - as organic compounds, so it requires passing through a filter that captures possible organic particles, similar to distilled water, in the sense of its usefulness for scientific experiments, for example, in the area of analytical chemistry, where pure waters free of interfering ions are needed.
  • Deionized water has typical resistivity values of 18.2 MO-cm, or its inverse, conductivity, of 0.055 pS-cm "
  • This process allows the unitary placement of the solution in the product to be treated, according to its conditions, in its various presentations described above.
  • the total immersion of the product can last from 1 minute to 1 hour, depending directly on the characteristics of the solution (viscosity, turbidity and pH).
  • the temperature of the solution and the process room should be at room temperature.
  • the solution should be in a stainless steel container, taking care that the immersion is in the entire product for the established time.
  • the product In the event that the process is industrial, the product must be placed on a conveyor belt of immersion equipment.
  • the smeared product must go through a process of decantation and stabilization of the solution in the fresh product, the time of this phase It will last a range of 30 minutes to 1 hour, also depending on the viscosity and turbidity characteristics of the solution and the established duration conditions. This process is continuous to the previous process, within the same room and under the same sanitation conditions established for the food process, and at room temperature.
  • the present patent has developed two specific physical processes of the formation of the cover film in unit form of each of the fresh agricultural products in their different presentations, previously determined to be treated, taking into account the conditions of the solution used determined in the phase 2 and that we detail below: - Heat process.-
  • This process will allow the formation of the cover film in each of the treated products. If the process is manual, the product must be placed in stainless steel mesh trays, then enter an oven for the time and temperature previously established. Likewise, if the process is industrial it must be placed in a conveyor belt of a drying tunnel for the time and temperature previously established.
  • the product must be placed in stainless steel mesh trays and then enter a cold store for the time and temperature previously established.
  • the thickness of the cover film is based on the conditions of preparation of the solution used as well as the% of chitosan, its molecular weight and pH thereof; the% of organic acid used, immersion and decantation time and the time and format used for its formation, in accordance with the previous phases.
  • the storage of the final treated and packed product must be kept in a cold warehouse with a constant temperature of 3 ° C, and a humidity in the range of 40% to 60%. Likewise, when the product is transported, the conditions of the cold container must be the same established in the storage, in order not to break the cold chain.
  • Example 1 Green export asparagus treated with the cover film.
  • Product Green asparagus
  • Treatment time in the homogenizer to achieve the solution 45 minutes.
  • the product was placed in trays and heat treated at a temperature of 30 ° C, for a time of 30 minutes.
  • the cover film was formed, it was packed in pet plastic trays with holes in the side walls, for a period of 30 days, confirming that the organoleptic quality of the product met the export requirements.
  • the storage of the packed product was at a temperature of 3 ° C.
  • Treatment time in the homogenizer to achieve the solution 60 minutes
  • Process development The solution was placed in a stainless steel container where the raw material was placed by immersion, for 60 minutes at room temperature, followed by a 45 minute decanting process, in a stainless steel container with a Mesh of the same material. After decanting, the product was placed in trays and heat treated at a temperature of 30 ° C, for a time of 60 minutes.
  • the product was packed in pet plastic trays with holes in the side walls, for a period of 30 days, confirming that the organoleptic quality of the product met the export requirements.
  • the test allowed to confirm the duration of the product, without the presence of shoots or rot, for a period of 8 months, checking a final weight of 40 grams. Average per unit.
  • the product did not show any variation, except for the size and weight reduction and a special hardness, since it had consumed almost the total humidity and only maintained dry matter conformed - punctually - by starch, special feature of the native potatoes that have an average of 31% dry matter.
  • Treatment time to achieve the solution 45 minutes.
  • Precooked development The product was previously carved with an average of 86 grams of unit weight, once washed with 0.2 ppm water of sodium hypochlorite and rinsed, they were cooked for a time of 20 minutes at a temperature of 80 ° C, taking a thermal blow in cold water at 1 ° C for a time of 20 minutes, moving to a tray to drain and normalize at a temperature of 6 ° C, in the core of the pre-cooked potato.
  • the product was placed in trays and heat treated at a temperature of 30 ° C for a period of 30 minutes. Once the cover film was formed, the product was packed in pet plastic trays with holes in the side walls, for a period of 30 days, confirming that the organoleptic quality of the product met the export requirements
  • the product is currently stored so that, within 60 days, a microbiological and organoleptic analysis is performed, confirming its quality, based on the experience of Example 2.
  • the product is kept in cold storage at a temperature of 3 ° C.
  • USES AND APPLICATIONS The present patent conformed by a procedure that begins with the qualification and identification of the product to be treated under the different presentations described in the background of the process, are composed of four phases specified based on the physiological and organoleptic conditions of each they.
  • the main purpose of this invention unit is to extend the shelf life of fresh or treated agricultural products using a biopolymer extracted from hydrobiological residues of organic origin and organic acids, the existing literature dating back more than thirty years at the research level, taking much force in its multiple uses during the last five years, applying to the areas of medicine, pharmaceutical, agricultural, agro industry, industry and cosmetics.
  • the declared invention is located in the field of agribusiness, to solve under approved environmental conditions, to avoid the disposal of fresh agricultural products, increasingly needed by civilization and that for different reasons fail to reach the national market or international, to the detriment of the economy of the agricultural producer.
  • Peru has a wide range of microclimates and a diversity of agricultural products of great potential, due to its nutritional benefits, so it is under the obligation to develop innovations of post harvest treatment, conservation, improvement of distribution channels and opening of new markets that are only achieved with an efficient offer presented with high quality and complying with the norms for tariffs demanded by world markets, with respect to agricultural products.
  • the conditions of the invention reduce perspiration losses, due to a slow breathing effect; allows you to establish a better texture and firmness of the products treated and keep the microbiological load low, once the product has been treated. ⁇
  • the present invention can be used for any type of vegetable or fresh fruit, as well as vegetables that require prior cooking to be edible and pulps of processed fruits for ease of consumption, a requirement that is growing in consumption habits.
  • Another application that occurs is in the use of seeds such as potatoes, beans, etc. to achieve its protection and conservation over time.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

L'invention concerne un procédé pour la conservation de produits végétaux frais tels que des légumes frais et précuits, ainsi que des fruits entiers ou des pulpes qui consiste à recouvrir les fruits ou les légumes d'une couche d'un biopolymère à activité microbienne. La couche de biopolymère peut être élaborée à partir d'une solution de chitosane et des acides organiques. Un fois recouverts, les fruits et/ou les légumes sont placés dans des récipients perforés en PET recyclable et sont stockés à une température de 3°C.
PCT/PE2015/000010 2014-07-04 2015-07-06 Procédé pour la conservation de produits végétaux frais; tels que des légumes frais et précuits, ainsi que des fruits entiers et des pulpes et, composition de la couche qui les recouvre Ceased WO2016003295A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
PE1075-2014/DIN 2014-07-04
PE2014001075A PE20161348A1 (es) 2014-07-04 2014-07-04 Proceso de envasado unitario para preservar productos vegetales frescos; como verduras frescas y pre-cocidas, asi como frutas enteras y pulpas con polimeros naturales de alta y baja densidad

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Publication Number Publication Date
WO2016003295A1 true WO2016003295A1 (fr) 2016-01-07

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PCT/PE2015/000010 Ceased WO2016003295A1 (fr) 2014-07-04 2015-07-06 Procédé pour la conservation de produits végétaux frais; tels que des légumes frais et précuits, ainsi que des fruits entiers et des pulpes et, composition de la couche qui les recouvre

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CL (1) CL2015002848A1 (fr)
PE (1) PE20161348A1 (fr)
WO (1) WO2016003295A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113412859A (zh) * 2021-07-01 2021-09-21 云南省农业科学院热带亚热带经济作物研究所 一种延缓百香果果皮失水皱缩的涂膜剂及其应用

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20100151166A1 (en) * 2008-12-12 2010-06-17 Eva Almenar Micro-perforated poly(lactic) acid packaging systems and method of preparation thereof
WO2011123949A1 (fr) * 2010-04-09 2011-10-13 Fruitsymbiose Inc. Composition d'enrobage comestible et ses utilisations
WO2013149356A1 (fr) * 2012-04-02 2013-10-10 Universidad De Santiago De Chile Récipient conçu pour prolonger la durée de conservation des aliments qu'il contient, plus particulièrement des baies, par incorporation sur la surface d'un agent antifongique. en particulier des baies procédé de préparation et utilisations
WO2015142303A1 (fr) * 2014-03-18 2015-09-24 Gokmen Vural Solution pour prolonger la durée de conservation de fruits et/ou de légumes frais prêts à être consommés et procédé d'application correspondant

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20100151166A1 (en) * 2008-12-12 2010-06-17 Eva Almenar Micro-perforated poly(lactic) acid packaging systems and method of preparation thereof
WO2011123949A1 (fr) * 2010-04-09 2011-10-13 Fruitsymbiose Inc. Composition d'enrobage comestible et ses utilisations
WO2013149356A1 (fr) * 2012-04-02 2013-10-10 Universidad De Santiago De Chile Récipient conçu pour prolonger la durée de conservation des aliments qu'il contient, plus particulièrement des baies, par incorporation sur la surface d'un agent antifongique. en particulier des baies procédé de préparation et utilisations
WO2015142303A1 (fr) * 2014-03-18 2015-09-24 Gokmen Vural Solution pour prolonger la durée de conservation de fruits et/ou de légumes frais prêts à être consommés et procédé d'application correspondant

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Title
BAL, E.: "Postharvest application of chitosan and low temperature storage affect respiration rate and quality of plum fruits.", J. AGR. SCI. TECH, vol. 15, 2013, pages 1219 - 1230, XP055250575 *
CHEN, J.L. ET AL.: "Effect of molecular weight, acid and plasticizer on the physicochemical and antibacterial properties of beta-chitosan based films.", JOURNAL OF FOOD SCIENCE, vol. 77, no. 5, 2012, pages 127 - 136, XP055250578 *
DEVLIEGHERE F ET AL.: "Chitosan: antimicrobial activity, interactions with food components and applicability as a coating on fruit and vegetables.", FOOD MICROBIOLOGY, vol. 21, no. 6)., 2004, pages 703 - 714, XP055250577, ISSN: 0740-0020 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113412859A (zh) * 2021-07-01 2021-09-21 云南省农业科学院热带亚热带经济作物研究所 一种延缓百香果果皮失水皱缩的涂膜剂及其应用

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PE20161348A1 (es) 2017-01-08

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