EDIBLE MORPHOLINE-FREE COATING FORMULATIONS
20180325135 ยท 2018-11-15
Assignee
Inventors
Cpc classification
A23B7/16
HUMAN NECESSITIES
A23V2002/00
HUMAN NECESSITIES
International classification
A23B7/16
HUMAN NECESSITIES
Abstract
Provided are coating compositions for, and methods for reducing weight loss and improving the shelf life of, post-harvest edible and non-edible plant matter. In particular, the compositions may include a hydrocolloid polymer, an edible wax, a fatty acid, an edible alkaline component essentially free of morpholine and/or ammonia, and water. The edible alkaline component allows formation of a homogeneous emulsion without the need for any additional emulsifier. The methods include applying the compositions to the surface of plant matter, and more specifically to plant matter having a natural skin, shell or tunic.
Claims
1.-35. (canceled)
36. A composition for coating a postharvest plant matter, the composition comprising: i. a hydrocolloid polymer in a weight percent ranging from about 0.5% to about 5% of the total weight of the wet composition; ii. an edible wax; iii. a fatty acid; iv. water; and v. an edible alkaline component, which is an inorganic salt; the composition being essentially free of morpholine and ammonia, wherein the edible alkaline component enables formation of a homogeneous emulsion without any additional emulsifier and wherein the composition is essentially free of any additional emulsifier other than the edible alkaline component.
37. The composition according to claim 36, wherein the edible alkaline component is essentially free of amines.
38. The composition according to claim 36, wherein the edible alkaline component is an alkali metal salt or an alkaline earth metal salt.
39. The composition according to claim 38, wherein the edible alkaline component is selected from the group consisting of sodium hydroxide, potassium hydroxide, sodium carbonate, potassium carbonate, sodium bicarbonate, potassium bicarbonate and any combination thereof.
40. The composition according to claim 36, wherein the edible alkaline component is present in a weight percent ranging from about 0.05% to about 2% of the total weight of the wet composition or in a weight percent ranging from about 1% to about 30% of the total weight of the dry composition.
41. The composition according to claim 36, wherein the hydrocolloid polymer is selected from the group consisting of alginate, agar, agarose, gelatin, low methoxy pectin (LMP), chitosan, gellan, carrageenan, locust bean gum (LBG), guar gum and any combination thereof.
42. The composition according to claim 36, comprising the hydrocolloid polymer in a weight percent ranging from about 20% to about 60% of the total weight of the dry composition.
43. The composition according to claim 36, wherein the edible wax is selected from the group consisting of beeswax, carnauba wax, candelilla wax, alpha wax, montan wax, rice-bran wax, Japan wax and any combination thereof.
44. The composition according to claim 36, comprising the edible wax in a weight percent ranging from about 0.1% to about 50% of the total weight of the wet composition or in a weight percent ranging from about 2% to about 35% of the total weight of the dry composition.
45. The composition according to claim 36, wherein the fatty acid is selected from the group consisting of oleic acid, stearic acid, palmitic acid, lauric acid, myristic acid, behenic acid, isostearic acid and any combination thereof.
46. The composition according to claim 36, comprising the fatty acid in a weight percent ranging from about 0.01% to about 2% of the total weight of the wet composition or in a weight percent ranging from about 1% to about 40% of the total weight of the dry composition.
47. The composition according to claim 36, wherein the edible plant matter is selected from the group consisting of garlic, onions, shallots, eggplants, peppers and tomatoes.
48. The composition according to claim 47, wherein the edible plant matter is selected from garlic or onions.
49. The composition according to claim 36, further comprising an additional component selected from the group consisting of a natural compound isolated from the surface of said plant matter or a derivative thereof, a cross-linking agent, a gelation inducing agent, and any combination thereof.
50. The composition according to claim 36, comprising: i. about 0.5%-5% (w/w) of hydrocolloid polymer; ii. about 0.1%-5% (w/w) of edible wax; iii. about 0.01%-2% (w/w) of fatty acid; iv. about 83%-99% water; and v. about 0.05%-2% (w/w) of edible alkaline component, of the total weight of the wet composition.
51. The composition according to claim 50, wherein the hydrocolloid is alginate, the edible wax is beeswax and the fatty acid is oleic acid.
52. The composition according to claim 36, comprising: i. about 20%-60% (w/w) of hydrocolloid polymer; ii. about 2%-35% (w/w) of edible wax; iii. about 1%-40% (w/w) of fatty acid; iv. about 4%-30% water; and v. about 1%-30% (w/w) of edible alkaline component, of the total weight of the dry composition.
53. The composition according to claim 52, wherein the hydrocolloid is alginate, the edible wax is beeswax and the fatty acid is oleic acid.
54. A method for reducing the weight loss of a postharvest plant matter by providing an artificial coat, comprising the step of applying the composition of claim 36 to the surface of said plant matter, thereby forming a coating layer on the surface of said plant matter.
55. The method according to claim 54, further comprising the steps of: i. allowing the excess composition to drip from the plant matter; and ii. drying the coating of the plant matter, iii. and, optionally, applying to the plant matter additional composition comprising a cross-linking or gelation-inducing agent.
Description
BRIEF DESCRIPTION OF THE DRAWINGS
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[0070] Losses in fresh weights of control, non-coated eggplants were compared with eggplants coated by compositions comprising different hydrocolloid polymers (LBG or CMC). Prior to storage, freshly harvested cure eggplants were coated by dipping in coating composition solutions. Non-coated (?), eggplant coated with Formulation #27 (?), the pedicel of an eggplant coated with Formulation #27 (), the eggplant without a pedicel coated with Formulation #27 (?), eggplant coated with Formulation #30 (?), the pedicel of an eggplant coated with Formulation #30 (?) and the eggplant without a pedicel coated with Formulation #30 (?).
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DETAILED DESCRIPTION OF THE INVENTION
[0073] The present invention encompasses edible hydrocolloid-wax based compositions useful for coating a plant matter, the compositions comprising an edible alkaline component essentially free of morpholine and/or ammonia, which eliminates the need for any additional emulsifier and/or makes the use of the additional emulsifier redundant. The coating composition of the present invention extends the shelf life of a plant matter coated with the composition by maintaining quality and reducing weight losses by reducing the plant's postharvest water loss or reducing dry matter loss due to respiration and/or modifying the composition of the internal atmosphere of the plant matter. According to some embodiments, the coating composition is suitable for providing a gas-permeable coating for preventing and/or retarding food spoilage.
[0074] Thus, according to one aspect there is provided a composition for coating a postharvest plant matter comprising a hydrocolloid polymer; an edible wax; a fatty acid; water; and an edible alkaline component essentially free of morpholine and/or ammonia. In some embodiments, said composition is referred to as a wet composition. According to another aspect there is provided a post-harvest plant matter coated with an edible coating comprising a hydrocolloid polymer; an edible wax; a fatty acid; and an edible alkaline component essentially free of morpholine and/or ammonia. According to some embodiments, the edible coating further comprises water. According to particular embodiments, the water is present in the coating in a weight percent of up to about 30%. In some embodiments, the edible coating is referred to as a dry composition.
[0075] The term wet composition, as used herein refers to a coating composition prior to or following application to the postharvest matter, but prior to drying of the coating composition. The term dry composition, as used herein refers to a coating composition following application to the postharvest matter and drying.
[0076] It has now been found that complete elimination of morpholine and replacing it with edible alkaline components in the coating composition allowed eliminating any safety concerns regarding the use of amine-comprising emulsifiers while increasing the coating compositions ability to reduce weight losses and quality during storage. Therefore, the coating composition of the present invention overcomes the disadvantages of known compositions by using a hydrocolloid-high wax coating which reduces weight and quality losses and does not add a potentially hazardous carcinogen to an otherwise edible plant matter.
[0077] Amine-comprising alkaline compounds, such as morpholine, are not approved for human consumption in the European Union due to safety reasons. Thus, in certain embodiments, the edible alkaline component is essentially free of morpholine and/or ammonia, and in certain embodiments, the edible alkaline component is essentially free of amines
[0078] The term amines, as used herein, refers to compounds containing a basic nitrogen atom having a lone pair of electrons Amines can be organic or inorganic compounds, and include primary, secondary, tertiary, and cyclic amines According to certain embodiments, amines include morpholine and/or ammonia.
[0079] The term essentially free of morpholine refers, in some embodiments, to an edible alkaline component comprising less than 0.05% (w/w) morpholine of the total weight of the wet composition, less than 0.04% (w/w), less than 0.02% (w/w) or less than 0.01% (w/w) morpholine of the total weight of the wet composition. Each possibility represents a separate embodiment of the invention. In additional embodiments, the term essentially free of morpholine refers to an edible alkaline component comprising less than 1% (w/w) morpholine of the total weight of the dry composition, less than 0.5% (w/w), less than 0.1% (w/w), less than 0.05% (w/w), or less than 0.01% (w/w) morpholine of the total weight of the dry composition. Each possibility represents a separate embodiment of the invention. In some embodiments, the edible alkaline component is free of morpholine. In another embodiment, the term refers to an edible alkaline component not containing detectable amounts of morpholine.
[0080] The term essentially free of ammonia refers, in some embodiments, to an edible alkaline component comprising less than 0.05% (w/w) ammonia of the total weight of the wet composition, less than 0.04% (w/w), less than 0.02% (w/w) or less than 0.01% (w/w) ammonia of the total weight of the wet composition. Each possibility represents a separate embodiment of the invention. In additional embodiments, the term essentially free of ammonia refers to an edible alkaline component comprising less than 1% (w/w) ammonia of the total weight of the dry composition, less than 0.5% (w/w), less than 0.1% (w/w), less than 0.05% (w/w), or less than 0.01% (w/w) ammonia of the total weight of the dry composition. Each possibility represents a separate embodiment of the invention. In some embodiments, the edible alkaline component is free of ammonia. In another embodiment, the term refers to an edible alkaline component not containing detectable amounts of ammonia.
[0081] The term essentially free of amines refers, in some embodiments, to an edible alkaline component comprising less than 0.05% (w/w) amines of the total weight of the wet composition, less than 0.04% (w/w), less than 0.02% (w/w), or less than 0.01% (w/w) amines of the total weight of the wet composition. Each possibility represents a separate embodiment of the invention. In additional embodiments, the term essentially free of amines refers to an edible alkaline component comprising less than 1% (w/w) amines of the total weight of the dry composition, less than 0.5% (w/w), less than 0.1% (w/w), less than 0.05% (w/w), or less than 0.01% (w/w) amines of the total weight of the dry composition. Each possibility represents a separate embodiment of the invention. In some embodiments, the edible alkaline component is free of amines. In another embodiment, the term refers to an edible alkaline component not containing detectable amounts of amines.
[0082] In some embodiments, the composition is essentially free of morpholine. In these embodiments, the term composition essentially free of morpholine refers to the coating composition comprising less than 0.05% (w/w) morpholine of the total weight of the wet composition, less than 0.04% (w/w), less than 0.02% (w/w), or less than 0.01% (w/w) morpholine of the total weight of the wet composition. Each possibility represents a separate embodiment of the invention. In additional embodiments, the term composition essentially free of morpholine refers to the coating composition comprising less than 1% (w/w) morpholine of the total weight of the dry composition, less than 0.5% (w/w), less than 0.1% (w/w), less than 0.05% (w/w), or less than 0.01% (w/w) morpholine of the total weight of the dry composition. Each possibility represents a separate embodiment of the invention. In further embodiments, the coating composition comprises less than about 5 ppm morpholine. In yet further embodiments, the coating composition comprises less than about 2 ppm morpholine. In still further embodiments, the coating composition comprises less than about 1 ppm morpholine. In some embodiments, the coating composition is free of morpholine. In another embodiment, the term refers to the coating compositions not containing detectable amounts of morpholine.
[0083] In further embodiments, the composition is essentially free of ammonia. In these embodiments, the term composition essentially free of ammonia refers to the coating composition comprising less than 0.05% (w/w) ammonia of the total weight of the wet composition, less than 0.04% (w/w), less than 0.02% (w/w), or less than 0.01% (w/w) ammonia of the total weight of the wet composition. Each possibility represents a separate embodiment of the invention. In additional embodiments, the term composition essentially free of ammonia refers to the coating composition comprising less than 1% (w/w) ammonia of the total weight of the dry composition, less than 0.5% (w/w), less than 0.1% (w/w), less than 0.05% (w/w) ammonia of the total weight of the dry composition, or less than 0.01% (w/w) ammonia of the total weight of the dry composition. Each possibility represents a separate embodiment of the invention. In some embodiments, the coating composition is free of ammonia. In another embodiment, the term refers to the coating compositions not containing detectable amounts of ammonia.
[0084] In other embodiments, the composition is essentially free of amines. In these embodiments, the term composition essentially free of amines refers to the coating composition comprising less than 0.05% (w/w) amines of the total weight of the wet composition, less than 0.04% (w/w), less than 0.02% (w/w), or less than 0.01% (w/w) amines of the total weight of the wet composition. Each possibility represents a separate embodiment of the invention. In additional embodiments, the term composition essentially free of amines refers to the coating composition comprising less than 1% (w/w) amines of the total weight of the dry composition, less than 0.5% (w/w), less than 0.1% (w/w), less than 0.05% (w/w), or less than 0.01% (w/w) amines of the total weight of the dry composition. Each possibility represents a separate embodiment of the invention. In some embodiments, the coating composition is free of amines. In another embodiment, the term refers to the coating compositions not containing detectable amounts of amines.
[0085] According to the preferred embodiments, the edible alkaline component allows formation of a homogeneous emulsion without the need for any additional emulsifier. The term emulsion, as used herein refers to a stable mixture of two or more immiscible components held in suspension. The mixture may be stabilized by the presence of emulsifiers or surfactants. According to some embodiments, the compositions of the present invention are essentially free of any additional emulsifier other that the edible alkaline component.
[0086] The term composition essentially free of any additional emulsifier, as used herein, refers, in some embodiments, to the coating composition comprising less than 0.05% (w/w) of the additional emulsifier of the total weight of the wet composition, less than 0.04% (w/w), less than 0.02% (w/w), or less than 0.01% (w/w) of the additional emulsifier of the total weight of the wet composition. Each possibility represents a separate embodiment of the invention. In additional embodiments, the term composition essentially free of any additional emulsifier refers to the coating composition comprising less than 1% (w/w) of the additional emulsifier of the total weight of the dry composition, less than 0.5% (w/w), less than 0.1% (w/w), less than 0.05% (w/w), or less than 0.01% (w/w) of the additional emulsifier of the total weight of the dry composition. Each possibility represents a separate embodiment of the invention. In some embodiments, the coating composition is free of the additional emulsifier.
[0087] According to some embodiments, the coating compositions of the present invention are stable at ambient conditions for at least one month. According to further embodiments, the coating compositions are stable for at least two, three, four, five or even six months. Each possibility represents a separate embodiment of the invention. According to some embodiments, the coating compositions are stable at ambient conditions for more than six months.
[0088] According to some embodiments, the coating compositions are stable at cold storage conditions, such as, for example at a temperature of about 0-5? C. for at least one month. According to further embodiments, the coating compositions are stable for at least two, three, four, five or even six months. Each possibility represents a separate embodiment of the invention. According to some embodiments, the coating compositions are stable at cold storage conditions for more than six months.
[0089] The term edible alkaline component as used herein refers to any alkaline material having a pKa and/or pH greater than about 7 and is safe for ingestion by humans.
[0090] In the currently preferred embodiments, the edible alkaline component is an inorganic alkaline component. In certain embodiments, the edible alkaline component is an alkaline salt. In certain embodiments, the edible inorganic alkaline component is an alkali metal salt or an alkaline earth metal salt. According to some embodiments, the alkali metal salt includes cations selected from sodium or potassium. According to some embodiments the alkaline earth metal salt includes cations selected from magnesium, calcium or barium. According to some embodiments, the edible inorganic alkaline component includes anions selected from hydroxide, carbonate, or bicarbonate. The non-limiting examples of edible inorganic alkaline components include sodium hydroxide, potassium hydroxide, magnesium hydroxide, calcium hydroxide, barium hydroxide, sodium carbonate, potassium carbonate, magnesium carbonate, calcium carbonate, barium carbonate, sodium bicarbonate, potassium bicarbonate, magnesium bicarbonate, calcium bicarbonate, barium bicarbonate or combinations thereof. According to the currently preferred embodiments, the edible inorganic alkaline component is selected from the group consisting of sodium hydroxide, potassium hydroxide, sodium carbonate, potassium carbonate, sodium bicarbonate, potassium bicarbonate, and combinations thereof.
[0091] In certain embodiments, the edible alkaline component is present in a weight percent ranging from about 0.05% to about 2% of the total weight of the wet composition. In certain embodiments, the edible alkaline component is present in a weight percent of 1%. In certain embodiments, the edible alkaline component is present in a weight percent of 2%. In certain embodiments, the edible alkaline component is present in a weight percent of 0.05% or more. In certain embodiments, the edible alkaline component is present in a weight percent of 1% or more. In certain embodiments, the edible alkaline component is present in a weight percent of 2% or less. Each possibility represents a separate embodiment of the present invention.
[0092] It should be understood that while the coating composition is applied to the plant matter in the form of a solution, the solution adhered to the plant matter is later dried, i.e. loses at least part of its water content. Therefore, in some embodiments, the edible alkaline component is present in a weight percent ranging from about 1% to about 30% of the total weight of the dry composition. In certain embodiments, the edible alkaline component is present in a weight percent of 1% or more of the dry composition. In certain embodiments, the edible alkaline component is present in a weight percent of 30% or less of the dry composition. In some embodiments, the edible alkaline component is present in a weight percent ranging from about 1% to about 30% of the total weight of the edible coating.
[0093] The term hydrocolloid as used herein refers to a water soluble polymer, of biotic, e.g., vegetable, animal, microbial, fossil, or abiotic, i.e., synthetic origin, that generally contains many hydroxyl groups and is capable of increasing the viscosity of the coating layer.
[0094] In certain embodiments, the hydrocolloid is a gelling hydrocolloid. In certain such embodiments, the hydrocolloid is selected from the group consisting of alginate, agar, agarose, gelatin, low methoxy pectin (LMP), chitosan, gellan, carrageenan, cellulose, carboxymethyl cellulose, arabinoxylan, curdlan, ?-glucan, pectin, starch, gum arabic, gum tragacanth, tamarind gum, fenugreek gum, cassia gum, tara gum and mixtures thereof. Each possibility represents a separate embodiment of the present invention. In a specific embodiment, the hydrocolloid is alginate. In other embodiments, the hydrocolloid is a non-gelling hydrocolloid. In certain such embodiments, the hydrocolloid is selected from the group consisting of locust bean gum (LBG), guar gum, xanthan gum, lambda-carrageenan and mixtures thereof. Each possibility represents a separate embodiment of the present invention. In a specific embodiment, the hydrocolloid is guar gum. In another specific embodiment, the hydrocolloid is locust bean gum.
[0095] In certain embodiments, the hydrocolloid is present in a weight percent ranging from about 0.5% to about 5% of the total weight of the wet composition. In certain embodiments, the hydrocolloid is present in a weight percent of 0.5% or more. In certain embodiments, the hydrocolloid is present in a weight percent of 5% or less.
[0096] In certain embodiments, the hydrocolloid is present in a weight percent ranging from about 20% to about 60% of the total weight of the dry composition. In certain embodiments, the hydrocolloid is present in a weight percent of 20% or more of the total weight of the dry composition. In certain embodiments, the hydrocolloid is present in a weight percent of 60% or less of the total weight of the dry composition. Each possibility represents a separate embodiment of the present invention. In certain embodiments, the hydrocolloid is present in a weight percent ranging from about 20% to about 60% of the total weight of the edible coating.
[0097] According to some particular embodiments, the coating composition comprises a gelling hydrocolloid and an alkali metal salt. According to other particular embodiments, the coating composition comprises a non-gelling hydrocolloid and an alkali metal salt or an alkaline earth metal salt.
[0098] The term edible wax as used herein refers to both synthetic waxes that are suitable for human consumption, such as food-grade petroleum products, and to natural waxes obtained from plants, insects (honeybees or others) or animals. Non-limiting Examples of vegetable waxes include candelilla wax, Japan wax, soy wax, castor wax, bayberry wax and mixtures thereof. Each possibility represents a separate embodiment of the present invention. Preferably, the edible wax is selected from animal or insect waxes such as beeswax. The edible wax may further be selected from mineral waxes, such as, but not limited to montan wax or from petroleum waxes, such as but not limited to, microcrystalline wax and paraffin wax. Preferably, the edible wax is selected from waxes having a melting temperature lower than 70? C., such as, but not limited to, beeswax having a melting temperature of between 62-64? C.
[0099] In certain embodiments, the edible wax is selected from the group consisting of beeswax, carnauba wax, candelilla wax, alpha wax, montan wax, rice-bran wax, Japan wax and mixtures thereof. In a specific embodiment, the edible wax is beeswax. In certain embodiments, the edible wax has a melting temperature of about 70? C. or lower. In certain embodiments, the edible wax is present in a weight percent ranging from about 0.1% to about 5% of the total weight of the wet composition. In certain embodiments, the edible wax is present in a weight percent of 0.1% or more. In certain embodiments, the edible wax is present in a weight percent of 5% or less. In certain embodiments, the edible wax is present in a weight percent of 0.2%, 0.5%, 1%, 1.3%, 2% or 5%. Each possibility represents a separate embodiment of the present invention.
[0100] In certain embodiments, the edible wax is present in a weight percent ranging from about 2% to about 35% of the total weight of the dry composition. In certain embodiments, the edible wax is present in a weight percent of 2% or more of the total weight of the dry composition. In certain embodiments, the edible wax is present in a weight percent of 35% or less of the total weight of the dry composition. Each possibility represents a separate embodiment of the present invention. In certain embodiments, the edible wax is present in a weight percent ranging from about 2% to about 35% of the total weight of the edible coating.
[0101] In certain embodiments, the fatty acid is selected from the group consisting of oleic acid, stearic acid, palmitic acid, lauric acid, myristic acid, behenic acid, isostearic acid, and mixtures thereof. In a specific embodiment, the fatty acid is oleic acid. In an embodiment, the fatty acid is a mixture of oleic acid and stearic acid. In a specific embodiment, the fatty acid is 50% by weight oleic acid and 50% by weight stearic acid. Each possibility represents a separate embodiment of the present invention.
[0102] In some embodiments, the composition further comprises a natural compound isolated from the surface of said plant matter or a compound substantially equal thereto. In some embodiments, addition of said natural compound to the composition induces coating adhesion to the coated plant matter. In other embodiments, the addition of said natural compound allows to retain the natural color of the coated commodity. In certain embodiments, said compound is a sterol. In certain embodiments, said sterol is selected from the group consisting of ?-sitosterol, ergosterol, sigmaterol and mixtures thereof. In a specific embodiment, said compound is ?-sitosterol. In certain embodiments, said compound is quercetin. In such certain embodiments, the addition of quercetin allows to retain the natural color of the coated bulb onions upon application of the coating composition. Each possibility represents a separate embodiment of the present invention.
[0103] In some embodiments, the composition further comprises a cross-linking and/or a gelation-inducing agent such as, for example, barium ions, potassium ions, calcium ions, magnesium ions, ferrous ions or aluminum ions, capable of causing the jellification of the composition. Each possibility represents a separate embodiment of the present invention.
[0104] In certain embodiments, the coating compositions described above is for use in combination with a composition comprising a cross-linking and/or a gelation inducing agent such as, for example, barium ions, potassium ions, calcium ions, magnesium ions, ferrous ions or aluminum ions, capable of causing the jellification of the coating composition. Each possibility represents a separate embodiment of the present invention. In certain such embodiments, the coating composition comprises a gelling hydrocolloid. According to some embodiments, the coating composition and the composition comprising a cross-linking and/or a gelation-inducing agent are kept in separate containers prior to application of the coating composition to the plant matter. Thus, in some embodiments, there is provided a kit, comprising, as separate components, the coating composition according to the principles of the present invention and the composition comprising a cross-linking and/or a gelation-inducing agent.
[0105] Polyamines play important roles in many physiological processes in plants. Treatment with exogenous polyamines has been reported to increase fruit firmness in apples, strawberry, tomato, lemon, peach and plum. Other beneficial effects of exogenous polyamines have been reported for both climacteric and non-climacteric fruit such as delayed color changes, reduced mechanical damage and susceptibility to chilling injury and increased shelf life. Thus, polyamines incorporation in the coating formulations has the potential for control of quality properties and increased shelf life of harvested fruit (Not Sci Biol, 2013. 5(2):212-219).
[0106] In some embodiments, the composition further comprises an agent capable of slowing down ripening of the plant organs, such as, but not limited to, aminoethoxyvinyiglycine (AVG) or 1-methylcyclopropene (1-MCP). In other embodiments, the coating composition compounds further comprises an ethylene retarding agent as known in the art, such as, but not limited to, silver nitrate, silver applied in the form of thiosulfate, and other silver salts, as well as Gibberellins, 2,5-norbomadiene or trans-cy-dooctene. Each possibility represents a separate embodiment of the present invention.
[0107] In some embodiments, the composition further comprises an ethylene releasing agent for regulating (with or without temperature manipulation) the ripening processes of fruit, The non-limiting examples of ethylene releasing agents include calcium carbide, ethanol, methanol, ethylene glycol, ethephon, ethanedial dioxime, etacelasil, 2-chloroethyl-methylbis(phenylmethoxy)-silane, and 1-aminocyclopropane-1-carboxylic acid.
[0108] In some embodiments, the composition further comprises an agent capable of slowing down growth and elongation of the plant organs and allow for enhanced ripening, such as, but not limited to anti-gibberellins. Anti-gibberellin compounds may include, but are not limited to, onium compounds; compounds with an N-containing heterocycle; structural mimics of 2-oxoglutaric acid or acyl cyclohexanediones; or 16,17-Dihydro-GA5 and derivatives thereof. The non-limiting examples of onium compounds include chlormequat chloride, mepiquat chloride, chlorphonium, and AMO-1618, which block the cyclases copalyl-diphosphate synthase and ent-kaurene synthase involved in the early steps of GA metabolism. The non-limiting examples of the compounds with an N-containing heterocycle include ancymidol, flurprimidol, tetcyclacis, paclobutrazol, uniconazole-P, and inabenfide. These retardants block cytochrome P450-dependent monooxygenases, thereby inhibiting oxidation of ent-kaurene into ent-kaurenoic acid. Structural mimics of 2-oxoglutaric acid are the co-substrates of dioxygenases that catalyze late steps of GA formation. Acyl cyclohexanediones, e.g. prohexadione-Ca and trinexapac-ethyl and daminozide, block particularly 3?-hydroxylation, thereby inhibiting the formation of highly active GAs from inactive precursors. 16,17-Dihydro-GA5 and related structures act most likely by mimicking the GA precursor substrate of the same dioxygenases. The agent capable of slowing down growth and elongation of the plant organs can thus be selected from 2-chloroethyl trimethyl ammonium chloride (CCC); 2,4-dichlorobenzyl-tributylphosphonium chloride (Phosphon-D); alyl trimethylammonium bromide (AMAB); 2-isopropyl-4-dimethylamino-5methylphenyl-1-piperidine-carboxylate methyl chloride (AMO-1618); (2S,3S)-1-(4-chlorophenyl)-4,4-dimethyl-2-(1,2,4-triazol-1-yl)pentan-3-ol (Paclobutrazol), and the like.
[0109] In some embodiments, the edible coating composition further comprises scavengers. The term scavenger, as used herein, refers to a chemical substance added to a mixture in order to remove or de-activate impurities and unwanted reaction products, for example oxygen and oxygen free radicals (OFR). According to some embodiments, said scavengers are oxygen and OFR scavengers.
[0110] The coating composition of the present invention can optionally contain additional substances selected from the group consisting of anti-foaming agents, such as polydimethylsiloxane; preservative agents, such as sorbic acid and its salts, benzoic acid and its salts, calcium propionate, sodium nitrite, sulfites, such as sulfur dioxide, sodium bisulfate or potassium hydrogen sulfite, adhesive agents, such as gelatin and gum karaya, and polycations such as chitosan, plasticizers, such as glycerol, acetylated monoglycerides, polyethylene glycol and surface-tension reducing agents. Each possibility represents a separate embodiment of the present invention. Exemplary additional substances include polydimethylsiloxane (PDMS), sodium bisulfite, sodium benzoate, sodium propionate, calcium propionate, benzoic acid, potassium sorbate, polyethylene glycol, glycerol, propylene glycol, sorbitol, mannitol, and HUMKOTE?. Each possibility represents a separate embodiment of the present invention.
[0111] According to the principles of the present invention, the inclusion of additional substances in the coating composition is performed in order to obtain a wax-hydrocolloid coating composition having desired properties such as, but not limited to desired viscosity, plasticity and elasticity, hydrophobicity, permeability, smoothness, glossiness, strength and resistance to shearing forces, pH, and the like. For Example, the additives may provide other characteristics, functions, or properties to the coating composition of the present invention, such as, but not limited to, disinfectant properties.
[0112] As explained hereinabove, the compositions of the present invention extend the shelf life of a plant matter coated with the composition by maintaining quality and reducing weight losses thereof. According to some embodiments, the coating compositions of the invention provide the extension of shelf life of edible plant matter by modifying the internal atmosphere, by reducing the extent of weight loss and endogenic metabolic and developmental processes, and quality deterioration and spoilage during storage. According to some embodiments, the coating compositions of the present invention provide the extension of the shelf life of the edible plant matter for between several days to several weeks beyond the shelf life of uncoated edible plant matter of the same variety from the same field under the same storage conditions. According to some embodiments, the shelf life of an edible plant matter coated with the coating composition of the invention is at least 20% higher than the shelf life of an uncoated plant matter under the same storage conditions; alternatively, at least 25% higher, alternatively at least 30% higher; alternatively at least 35% higher, alternatively at least 40% higher. According to some embodiments, the shelf life of an edible plant matter coated with the coating composition of the invention is doubled as compared to the shelf life of an uncoated plant matter under the same storage conditions. According to some embodiments, the coating compositions of the present invention provide the extension of the shelf life of the non-edible plant matter, including medicinal or ornamental plants for between several days to several weeks beyond the shelf life of uncoated plant matter of the same variety from the same field under the same storage conditions.
[0113] In certain embodiments, the plant matter is an edible plant matter. In certain such embodiments, the edible plant matter comprises a fruit or a vegetable, including, but not limited to: storage roots, such as, for example, sweet potato; leaves such as, for example, lettuce; stems, such as, for example, potatoes or kohlrabi; flower initials and buds, such as, for example, cauliflower or broccoli; inflorescence buds such as, for example, artichoke, immature fruits, such as, for example, eggplants, cucumbers; mature fruit, such as, for example, tomatoes; and seeds (for food and for propgation), such as, for example, beans or peas. According to some embodiments the plant matter has natural epidermal layers, also termed herein shell/skin/tunic. The term fruit or vegetable having a natural shell/skin/tunic refers to any fruit or vegetable which during its normal growth, maturation and/or ripening develops an external protecting tissue. The external plant tissues are generally coated with some natural coating, for example, leaves are coated with cuticle; tree trunks with bark; fruit with either soft skin as in peaches, dates, apricots, plums, or with thick peel as in oranges, water melons, bananas; dry tunic as in onions and garlic, or hard dry shell as in nuts and certain legumes including peanuts. In some embodiments, the compositions of the present invention are particularly useful for coating plant matter comprising scale leaves. The non-limiting examples of fruit and vegetable having leaf scales include bulbs, either edible or ornamental, including, inter alia, onions, shallots, garlic and bulbs of ornamental plants.
[0114] In certain embodiments, the edible plant matter is selected from, but not limited to, garlic, onions, shallots, tomatoes, peppers, eggplants, potatoes, carrot, sweet potatoes, broccolis, cauliflowers, cabbages, zucchinis, parsley, celery, leek, turnip, parsnip, artichoke, salsify, lettuce, apples, strawberries, grapes, blueberries, mango, papaya, kiwis, cantaloupes, melons, watermelons, pineapples and any other fruits or vegetables. In a specific embodiment, the edible plant matter is garlic. In a specific embodiment, the edible plant matter is onions. In a specific embodiment, the edible plant matter is peppers. In some embodiments, the peppers are selected from the group consisting of bell peppers, sweet peppers, chili peppers, and paprika peppers. The peppers can include all stages of fruit development irrespective of size and shape, such as green (immature) and red (mature) and all other in between (e.g., turning point/breaker; pink and more) ripening stages. The peppers can further include peppers of different colors irrespective of size and shape (red, yellow, orange, green, khaki, chocolate/brown, vanilla/white, and purple), shapes and sizes, pungency, sweetness, capsanthin or capsaicin contents, or dry matter contents. In a specific embodiment, the edible plant matter is an eggplant. The eggplant can be of different sizes and colors (e.g., different varieties of eggplant may range from indigo to white including dark violet and forest green). In a specific embodiment, the edible plant matter is shallot, including the gray shallot (Griselle). In a specific embodiment, the edible plant matter is potatoes. In other embodiments, the plant mater is a bulbous geophyte, including but not limited to, tulips, irises, lilies, or daffodils. Additional geophyte species important as medicinal and aromatic plants include anemone, crocus, colchicum, cyclamen, eranthis, fritillaria, galanthus, iris, leucojum, muscari, narcissus, ornithogalu, orchis, arum and scilla.
[0115] In certain embodiments, the composition is configured to provide an artificial coating to the postharvest plant matter. In some embodiments, the postharvest plant matter has scales (e.g., bulb onion; shallot). The term artificial coating as used herein refers to the plant matters' coating layer, applied by applying the coating composition to the plant matter.
[0116] In the preferred embodiments, the coating composition is edible.
[0117] In some embodiments, the coating composition comprises about 1%-5% (w/w) of hydrocolloid; about 0.1%-5% (w/w) of edible wax; about 0.01%-2% (w/w) of fatty acid; about 0.05%-2% (w/w) of edible alkaline component; and about 83%-99% water, of the total weight of the wet coating composition.
[0118] In some embodiments, the coating composition comprises about 0.25%-1.25% (w/w) of hydrocolloid; about 0.05%-50% (w/w) of edible wax; about 0.01%-2% (w/w) of fatty acid; about 0.05%-2% (w/w) of edible alkaline component; and about 50%-99% water, of the total weight of the wet coating composition.
[0119] In some embodiments, the coating composition comprises about 20%-60% (w/w) of hydrocolloid; about 2%-35% (w/w) of edible wax; about 1%-40% (w/w) of fatty acid; about 1%-30% (w/w) of edible alkaline component; and about 4%-30% water, of the total weight of the dry coating composition. In some embodiments, the edible coating comprises about 20%-60% (w/w) of hydrocolloid; about 2%-35% (w/w) of edible wax; about 1%-40% (w/w) of fatty acid; about 1%-30% (w/w) of edible alkaline component; and about 4%-30% water, of the total weight of the edible coating.
[0120] In some embodiments, the coating composition comprises about 1%-5% (w/w) of hydrocolloid; about 0.1%-5% (w/w) of edible wax; about 0.01%-2% (w/w) of fatty acid; about 0.05%-2% (w/w) of edible alkaline component; up to about 0.2% (w/w) of sterol; and about 83%-99% water, of the total weight of the wet coating composition.
[0121] In certain such embodiments, the hydrocolloid is alginate. In certain such embodiments, the edible wax is beeswax. In certain such embodiments, the fatty acid is oleic acid. In certain such embodiments, the edible alkaline component is potassium hydroxide. In certain such embodiments, the edible alkaline component is sodium hydroxide. In certain such embodiments, the edible alkaline component is sodium carbonate. In certain such embodiments, the sterol is sitosterol. Each possibility represents a separate embodiment of the present invention.
[0122] In certain such embodiments, the hydrocolloid is locust bean gum. In certain such embodiments, the hydrocolloid is guar gum. In certain such embodiments, the edible wax is beeswax. In certain such embodiments, the fatty acid is oleic acid. In certain such embodiments, the edible alkaline component is potassium hydroxide.Each possibility represents a separate embodiment of the present invention.
[0123] In certain embodiments, the coating composition comprising about 1%-5% (w/w) of hydrocolloid; about 0.1%-5% (w/w) of edible wax; about 0.01%-2% (w/w) of fatty acid; about 0.05%-2% (w/w) of edible alkaline component; and about 83%-99% water, of the total weight of the wet coating composition, is applied to onions. In other embodiments, the coating composition comprising about 1%-5% (w/w) of hydrocolloid; about 0.1%-5% (w/w) of edible wax; about 0.01%-2% (w/w) of fatty acid; about 0.05%-2% (w/w) of edible alkaline component; and about 83%-99% water, of the total weight of the wet coating composition, is applied to garlic.
[0124] In certain embodiments, the coating composition comprising about 0.25%-1.25% (w/w) of hydrocolloid; about 0.05%-50% (w/w) of edible wax; about 0.01%-2% (w/w) of fatty acid; about 0.05%-2% (w/w) of edible alkaline component; and about 50%-99% water, of the total weight of the wet coating composition, is applied to peppers. In other embodiments, the coating composition comprising about 0.25%-1.25% (w/w) of hydrocolloid; about 0.5%-50% (w/w) of edible wax; about 0.01%-2% (w/w) of fatty acid; about 0.05%-2% (w/w) of edible alkaline component; and about 50%-99% water, of the total weight of the wet coating composition, is applied to eggplants.
[0125] In some embodiments, the coating composition comprises about 1%-5% (w/w) of alginate; about 0.1%-5% (w/w) of beeswax; about 0.01%-2% (w/w) of oleic acid; about 0.05%-2% (w/w) of sodium hydroxide; and about 83%-99% water, of the total weight of the wet coating composition. In additional embodiments, the coating composition comprises about 1%-5% (w/w) of alginate; about 0.1%-5% (w/w) of beeswax; about 0.01%-2% (w/w) of oleic acid; about 0.05%-2% (w/w) of sodium hydroxide; and about 83%-99% water, of the total weight of the wet coating composition. In a specific embodiment, the coating composition comprises about 2% (w/w) of alginate; about 0.2% (w/w) of beeswax; about 1.8% (w/w) of oleic acid; about 0.12% (w/w) of sodium hydroxide; about 0.2% sitosterol and about 96% water, of the total weight of the wet coating composition.
[0126] In a specific embodiment, the coating composition comprises about 0.5% (w/w) of locust bean gum; about 15% (w/w) of beeswax; about 1.8% (w/w) of oleic acid; about 0.5% (w/w) of sodium hydroxide; and about 82% water, of the total weight of the wet coating composition. In a specific embodiment, the coating composition comprises about 0.5% (w/w) of locust bean gum; about 15% (w/w) of beeswax; about 1.8% (w/w) of oleic acid; about 0.54% (w/w) of sodium hydroxide; and about 82% water, of the total weight of the wet coating composition. In a specific embodiment, the coating composition comprises about 0.5% (w/w) of guar gum; about 15% (w/w) of beeswax; about 1.8% (w/w) of oleic acid; about 0.54% (w/w) of sodium hydroxide; and about 82% water, of the total weight of the wet coating composition.
[0127] In another aspect, the present invention provides a method for reducing the weight loss and quality and extending shelf life of a post-harvest plant matter by providing an artificial coating, comprising the step of applying to the surface of the plant matter a coating composition comprising an edible hydrocolloid polymer; an edible wax; an edible fatty acid; water; and an edible alkaline component essentially free of morpholine and/or ammonia, thereby coating the edible plant matter with the coating composition. In some embodiments, the method comprises the step of applying to the surface of the plant matter a coating composition comprising an edible hydrocolloid polymer; an edible wax; an edible fatty acid; water; and an edible alkaline component, wherein the edible alkaline component is essentially free of amines. In further embodiments, the method comprises the step of applying to the surface of the plant matter a coating composition comprising an edible hydrocolloid polymer; an edible wax; an edible fatty acid; water; and an edible alkaline component; wherein the edible alkaline component is an inorganic alkaline component.
[0128] According to some embodiments, the coating composition is applied to the surface of the plant matter by rubbing, spraying or brushing the coating composition onto the surface of the plant, possibly by using of rubber, brush or synthetic polymer gloves, brushing onto the plant organs' surface with coating composition; dipping or immersing the edible plant matter in the coating composition, spraying the coating composition onto the edible plant matter, pouring the coating composition onto the plant matter, possibly when the plant matter is handled after harvest, e.g., when manually handled or while moving on a conveyor belt. Each possibility represents a separate embodiment of the present invention. In certain embodiments, the composition is applied by falling film evaporation.
[0129] The coating composition may be applied at a certain temperature to provide a substantially uniform coating of the fruit or vegetable. According to some embodiments, the application of the coating composition of the present invention to the surface of the plant matter is performed at room temperature (25? C.?10? C.). According to some embodiments, the coating composition is applied to the surface of the plant matter when the temperature of the coating composition is between 35? C. to 70? C. It will be recognized by one of skill in the art that the coating composition of the present invention is more easily applied in a liquid form. Accordingly, the coating composition may be applied at a temperature in which the edible wax is liquefied or partly liquefied, but at a temperature low enough so that the plants tissues do not suffer injuries.
[0130] According to some embodiments, the coating composition is applied to the plant matter in a volume of from about 0.5 ?l to about 500 ?l of the wet composition per about 100 g of the plant matter. According to certain embodiments, the volume of the applied composition is from about 5 ?l to about 25 ?l. In certain such embodiments, the plant matter is pepper. In some exemplary embodiments, the volume of the applied composition is about 10 ?l.
[0131] In certain embodiments, the method further comprises the steps of allowing the excess coating composition to drip from the plant matter.
[0132] According to further embodiments, the method includes the steps of applying to the plant matter additional composition comprising cross-linking or gelation inducing agents. In certain such embodiments, the hydrocolloid polymer comprises a gelling hydrocolloid. According to some embodiments, the composition comprising cross-linking or gelation inducing agents is applied to the plant matter following the application of the coating composition. According to some embodiments, the composition comprising cross-linking or gelation inducing agents is applied to the plant matter prior to the application of the coating composition. In some embodiments, the coating composition comprising a hydrocolloid polymer; an edible wax; an edible fatty acid; an edible alkaline component essentially free of morpholine and/or ammonia; and water, and the composition comprising cross-linking or gelation inducing agents are applied simultaneously or sequentially. In some embodiments, the coating composition applied to a plant matter comprises a hydrocolloid polymer; an edible wax; an edible fatty acid; an edible alkaline component essentially free of morpholine and/or ammonia; water and a cross-linking agents or gelation inducing agent.
[0133] In some embodiments, the cross-linking or gelation inducing agents include barium chloride, calcium chloride magnesium chloride, iron (II) chloride, aluminum chloride or a combination thereof. In some embodiments, the cross-linking or gelation inducing agent is edible. According to some embodiments, the composition comprising the cross-linking or gelation inducing agent is applied to the surface of the plant matter by rubbing, spraying or brushing the composition onto the surface of the plant, possibly by using a rubber, brush or synthetic polymer gloves, dipping or immersing the edible plant matter in the composition, spraying the composition onto the edible plant matter, pouring the composition onto the plant matter, possibly when the plant matter is manually or mechanically handled, e.g., moving on a conveyor belt. Each possibility represents a separate embodiment of the present invention. In certain embodiments, the composition comprising the cross-linking or gelation inducing agent is applied by falling film evaporation.
[0134] In some embodiments, the method further comprises a drying step. Drying of the coated plant matter is typically performed by allowing the coated plant tissue to dry at room temperature. Alternatively, the coating composition may be left to dry or actively dried after its application to the surface of the plant tissues by any method or under any conditions known in the art at the decision of the one skilled in the art.
[0135] According to some embodiments, the thickness of the applied and dried coating is from about 0.1 ?m to about 10 ?m. According to the currently preferred embodiments, the thickness of the coating is from about 0.5 ?m to about 5 ?m, such as, for example about 1 ?m.
[0136] In further embodiments, the method comprises a step of brushing of the coated plant tissues. In such embodiments, the brushing allows to maintain or increase the original gloss of the plant tissue.
[0137] As used herein, the term about, when referring to a measurable value such as an amount, a temporal duration, and the like, is meant to encompass variations of +/?10%, more preferably +/?5%, even more preferably +/?1%, and still more preferably +/?0.1% from the specified value, as such variations are appropriate to perform the disclosed methods
[0138] As used herein and in the appended claims the singular forms a, an and the include plural references unless the content clearly dictates otherwise. It should be noted that the term and or the term or is generally employed in its sense including and/or unless the content clearly dictates otherwise.
[0139] The following Examples are presented in order to more fully illustrate some embodiments of the invention. They should, in no way be construed, however, as limiting the broad scope of the invention. One skilled in the art can readily devise many variations and modifications of the principles disclosed herein without departing from the scope of the invention.
EXAMPLES
Example 1
Coating of Onions and Garlic
Materials and Methods
[0140] The coating compositions used throughout the experiments of Examples 2-12 are summarized in Tables 1 and 2, below.
TABLE-US-00001 TABLE 1 Compositions. # Alg* BW* OA* SA* PA* ?-sit* Amm* NaOH KOH Na.sub.2CO.sub.3 Mor* 1 2% 0.2% 1.8% 0.2% 0.25% 2 2% 0.2% 1.8% 0.2% 0.3% 3 2% 0.2% 0.9% 0.9% 0.2% 0.3% 4 2% 1% 1.8% 0.2% 1.5% 5 2% 2% 1.8% 0.2% 3% 6 2% 5% 1.8% 0.2% 7.5% 7 2% 0.2% 1.8% 0.3% 8 2% 1% 1.8% 1.5% 9 2% 0.2% 1.8% 0.2% 0.12% 10 2% 0.2% 1.8% 0.2% 0.15% 11 2% 0.2% 1.8% 0.2% 1.6% 12 2% 1% 0.5% 0.3% 13 2% 1% 1.8% 0.2% 0.15% 14 2% 1% 0.5% 0.15% 15 2% 0.2% 0.9% 0.9% 0.2% 0.15% 16 2% 0.2% 0.9% 0.9% 0.2% 0.15% 17 2% 0.2% 0.9% 0.45% 0.45% 0.2% 0.15% 18 2% 2% 1.8% 0.2% 0.15% 19 2% 2% 0.5% 0.15% 20 2% 1.5% 1.8% 0.2% 0.15% 21 2% 1.5% 0.5% 0.15% 22 2% 1% 1.8% 0.2% 0.3% 23 2% 1.3% 0.5% 0.2% 0.15% 24 2% 1% 0.33% 0.15% 25 1% 0.5% 0.0165% 0.0755% The percentages are by weight (% w/w). *Algalginate; BWbeeswax; OAoleic acid; SAstearic acid; PApalmitic acid; ?-sit?-sitosterol; Ammammonia; Mormorpholine.
TABLE-US-00002 TABLE 2 Compositions per Example Example Composition 2 3 4 5 6 7 8 9 10 11 12 1 + + 2 + + + + + 3 + 4 + 5 + 6 + 7 + 8 + 9 + + + 10 + + + + 11 + + + 12 + + 13 + + 14 + 15 + 16 + 17 + 18 + 19 + 20 + 21 + + + 22 + 23 + 24 + + 25 +
Formulation Preparation
[0141] Alginate was dissolved in distilled water, followed by blending/homogenization of fatty acids (e.g. oleic acid, stearic acid, palmitic acid or ?-sitosterol). An alkaline component (e.g. KOH, NaOH, ammonia, morpholine or Na.sub.2CO.sub.3) was then added to the solution. The last step included addition of the melted wax. It is important to note that the temperature of the alginate solution was higher than the melting temperature of the wax.
Formulation Application
[0142] Freshly harvested onion and garlic bulbs, were cured under ambient conditions for 2-3 weeks as deemed necessary, washed in water and dried gently using very soft paper towels (Hogla, Hadera, Israel). Hydrocolloid-high wax coatings were applied by immersing a bulb in a coating bath comprising a hydrocolloid-high wax coating composition. Residual coating composition was allowed to drip off, before immersing the bulb in a 2% (w/w) solution of calcium chloride for about 30 s to induce a spontaneous cross-linking reaction. Coated bulbs were then left to dry at ambient temperature.
Weight Loss Measurement
Onions
[0143] 100 bulb onions (Orlando HaZera Genetics, Israel) per treatment were used to compare weight-loss rates as a function of the Formulation type. Since weight loss is effected by edible plant size and surface area [D?az-P?rez et al., J. Sci. Food and Agri., 87, 68-73, 2007], the bulb onions were sorted out to about the same size with an average weight of 100 g. Individual bulbs were weighed (?0.01 g) daily for 7 days using a STANDARD Series 165 BJ1000C balance (Precisa Gravimetrics AG, Dietikon, Switzerland). The scale was attached to a computer and data were collected using BALINT V5.00 software (Balance interface for Windows, Precisa Instruments AG, Dietikon, Switzerland). Results are presented as average (W.sub.0?W.sub.t)?100/W.sub.0, where W.sub.0 is the weight at time zero (i.e. initial weight) and W.sub.t is the onion's weight after elapsed time t. All onions were stored at 21? C. and 50% RH. The vapor pressure deficit (VPD), which is the difference between the amount of moisture in the air and the amount of moisture the air can hold when saturated, was 1.24 kPa. Pictures of the bulb onions were taken during storage using a digital camera (Nikon Coolpix 600, Tokyo, Japan).
Garlic
[0144] Garlic bulbs (Shani), raised from a virus free clonally propagated material that were raised under protection to prevent contamination and infection with pests, including viruses, were used to compare weight-loss rates as a function of the edible alkaline component type in Formulations. The garlic bulbs were sorted for size thus having an average weight of 60?10 g. Each garlic bulb was weighed (?0.01 g) daily for at least 7 days using a STANDARD Series 165 BJ1000C balance (Precisa Gravimetrics AG, Dietikon, Switzerland). The scale was attached to a computer and data were collected using BALINT V5.00 software (Balance interface for Windows, Precisa Instruments AG, Dietikon, Switzerland). Results are presented as average (W.sub.0?W.sub.t)?100/W.sub.0, where W.sub.0 is the weight at time zero (i.e. initial weight) and W.sub.t is the garlic's weight after elapsed time t. All garlic bulbs were stored at 21? C. and 50% RH. The vapor pressure deficit (VPD), which is the difference between the amount of moisture in the air and the amount of moisture the air can hold when it is saturated, was 1.24 kPa. Pictures of the garlic bulbs were taken during storage using a digital camera (Nikon Coolpix 600, Tokyo, Japan).
Example 2
Weight LossComparison of Morpholine with Ammonia
[0145] To test the effect of morpholine replacement in the coating formulation with ammonia, control garlic bulbs were left uncoated and the change in their fresh weight was compared with that of garlic bulbs coated with Formulations #1-#3 detailed in Table 1. The bulbs' weight loss was followed for about three months and the data presented in
[0146] It is therefore concluded that when weight loss reduction is concerned, morpholine and ammonia perform as equivalent alkaline components, and that oleic acid and steric acid perform as equivalent fatty acids, and that the replacement of morpholine with ammonia had essentially no effect on the coating efficiency of garlic bulbs. It is important to note that all coatings produced by Formulations #1-#3 eventually came off and fall away from the garlic bulbs' tunics, and that Formulation #3 produced the least sticky/oily coat than the others.
Example 3
Weight LossEffect of Wax and Ammonia Content
[0147] To test the effect of different beeswax and ammonia concentrations on coating Formulations' ability to slow down weight loss of coated produce (with or without ?-sitosterol), garlic bulbs were left uncoated, or were coated with Formulations #2 and #4-#8 detailed in Table 1 (all with a wax:ammonia 2:3 weight ratio), and the bulbs' weight loss was followed for about three months. The data presented in
[0148] Interpreted together with the experimental data provided in Example 1, it is concluded that coating formulations comprising ammonia instead of morpholine are of limited value and potency, as they are limited to low concentrations of wax and ammonia, and decrease garlic weight loss during storage by only 17%.
Example 4
Weight LossComparison of Ammonia with Other Alkaline Components
[0149] Since replacing morpholine with ammonia does not produce any substantially improved coating Formulations as demonstrated in Example 3, the effect of other alkaline components such as NaOH, KOH and Na.sub.2CO.sub.3 was also tested. To test the potency of said alkaline components in coating Formulations, garlic bulbs were left uncoated, or were coated with Formulations #2 and #9-#11 detailed in Table 1, and the temporal bulbs' weight loss in storage was followed for about three and a half months (all coating solutions were adjusted to pH 7.5). The data presented in
[0150] It is therefore evident that the use of an inorganic alkaline components such as an alkali metal salts or an alkaline earth metal salts instead of morpholine or any similar amine containing alkaline components in coating formulations for edible produce gives way to more efficacious and safer coating formulations.
Example 5
Weight LossComparison of Morpholine with Other Alkaline Components
[0151] Further to the experimental data presented in Example 4, Formulations #2 and #9-#11 were directly compared with Formulation #1, which comprises morpholine. To test the potency of said formulations, garlic bulbs were left uncoated, or were coated with Formulations #1, #2 or #9-#11 detailed in Table 1, and the temporal bulbs' weight loss was followed for about two and a half months. The data presented in
[0152] It is therefore evident that the use of edible alkaline components instead of morpholine allows not only for reduced health hazards of the coating materials but to increase the protective efficiency of the coating.
Example 6
Weight LossComparison Between Ammonia and KOH as an Alkaline Component
[0153] The experimental data provided in Examples 4 and 5 suggests that while the NaOH-based coating Formulation (Formulation #9) is far superior to the ammonia-based coating formulation (Formulation #2), the KOH-based coating formulation (Formulation #10) provides only modest improvement over ammonia containing formulation. This data is slightly counter-intuitive since chemically speaking both NaOH and KOH have very similar attributes. To explore this discrepancy, garlic bulbs were left uncoated, or were coated with Formulations #12-#14 described in Table 1, and the temporal bulbs' weight loss was followed for about three months. The data presented in
[0154] It is therefore evident that the use of KOH as an alkaline component in coating Formulations for edible produce is of comparable efficacy to NaOH-based formulations. The fact that Formulation #10 in Examples 4 and 5 did not perform as well as formulations #13 and #14 tested herein may be attributed to the significant difference in beeswax content in said formulations, wherein Formulations #13 and #14 comprise 1% beeswax, which is five times the beeswax content in Formulation #10 (0.2%).
Example 7
Weight LossComparison Between Different Fatty Acids
[0155] The incorporation of fatty acids in the coating formulations provided herein is essential for dissolving the edible wax component, e.g. beeswax. To test the potency of different fatty acids in coating formulations, garlic bulbs were left uncoated, or were coated with Formulations #10 and #15-#17 detailed in Table 1, and the temporal bulbs' weight loss was followed for about two months. The data presented in
[0156] It is therefore evident that while the use of a fatty acid such as oleic acid is mandatory to promote wax solubilization, the use of fatty acids combinations is also applicable and may be favorable, for example when such combinations are preferred in view of certain technical considerations.
Example 8
Weight LossComparison Between Ammonia and Other Alkaline Components
[0157] Coating Formulations #2 and #9-#11 were also tested for their effect on loss of weight in stored bulb onions. To test the potency of said Formulations, bulb onions were left uncoated, or were coated with Formulations #2 and #9-#11 detailed in Table 1, and the temporal bulbs' weight loss was followed for about three months. The data presented in
[0158] It is therefore evident, as in Example 4, that the use of an inorganic salt such as an alkali metal salt or an alkaline earth metal salt instead of morpholine or any similar amine containing alkaline components in coating formulations for edible produce gives way to more efficacious and safer coating formulations.
Example 9
Weight Lossthe Effect of Wax and Sitosterol Content
[0159] To test the effect of different beeswax and ?-sitosterol concentrations on coating formulations ability to slow down weight loss of coated produce, bulb onions were left uncoated, or were coated with Formulations #18-#21 detailed in Table 1, and the temporal onions' weight loss was followed for about three months. The data presented in
[0160] Interpreted together with the experimental data provided in Example 6, it is concluded that coating formulations comprising both beeswax and ?-sitosterol significantly and effectively slow down onions' weight loss.
Example 10
Weight LossComparison Between Ammonia and KOH as an Alkaline Component
[0161] To test the efficacy of ammonia and KOH as alkaline components in coating Formulations for bulb onions, bulbs were left uncoated, or were coated with Formulations #12, #13 and #22 detailed in Table 1, and the temporal bulb onions' weight loss was followed for about two months. The data presented in
Example 11
Weight Lossthe Effect of Wax and Sitosterol Content
[0162] To further test the effect of different beeswax and ?-sitosterol concentrations on coating Formulations ability to slow down weight loss of coated produce, bulb onions were left uncoated, or were coated (by dipping) with Formulations #21, #23 and #24 detailed in Table 1, and the temporal bulb onions' weight loss was followed for about three months. The data presented in
[0163] In repeating the above experiment, this time following the temporal bulb onions' weight loss for about two months, Formulation #24 (comprising 1% beeswax and no sitosterol) was found most effective (see
Example 12
Weight Lossthe Effect of Wax Content
[0164] To further explore the effect of beeswax concentration on coating formulations ability to slow down weight loss of coated produce, bulb onions were left uncoated, or were coated (by dipping) with Formulations #21, #24 and #25 detailed in Table 1, and the temporal bulb onions' weight loss was followed for about three months. The data presented in
[0165] It again becomes apparent that coating formulations comprising 1%-1.5% beeswax effectively slow down onions' weight loss.
Example 13
Coating of Peppers, Eggplants and Tomatoes
Materials and Methods
[0166] The coating compositions used throughout the experiments of Examples 14-21 are summarized in Tables 3 and 4, below.
TABLE-US-00003 TABLE 3 Compositions. # LBG* CMC* GG* BW* OA* KOH Mor* 26 0.5% 15% 1.8% 0.4% 27 0.5% 15% 1.8% 0.54% 28 0.5% 12% 1.8% 0.54% 29 0.5% 15% 1.44% 0.54% 30 1% 15% 1.8% 0.54% 31 0.5% 15% 1.8% 0.54% 32 0.5% 17.5% 1.8% 0.54% 33 0.5% 15% 1.8% 1.5% The percentages are by weight (% w/w). *LBGlocust bean gum; CMCcarboxymethyl cellulose; GGguar gum; BWbeeswax; OAoleic acid; Mormorpholine.
TABLE-US-00004 TABLE 4 Compositions per Example Example Composition 14 15 16 17 18 19 20 26 + 27 + + + + + + 28 + 29 + 30 + + 31 + + 32 + + 33 +
Formulation Preparation and Application
[0167] A hydrocolloid (e.g. locust bean gum, guar gum or carboxymethyl cellulose) was dissolved in distilled water preheated to 90? C., followed by blending/homogenization of a mixture of a fatty acid (e.g. oleic acid, stearic acid, palmitic acid or ?-sitosterol) and an alkaline component (e.g. KOH, NaOH, ammonia, morpholine or Na.sub.2CO.sub.3). The last step included addition of the above mixture to the melted wax. The final mixture was homogenized for 3 min at 16,000 rpm and then cooled to room temperature. A layer of said mixture was applied to peppers eggplants, and/or tomatoes.
Weight Loss Measurement
[0168] The weight loss measurements for red peppers and eggplants were carried out as described in Example 1.
Example 14
The Effect of KOH on Peppers Weight Loss
[0169] To test the effect of KOH in the coating formulation, control red peppers were left uncoated and the change in their fresh weight was compared with that of peppers coated with Formulation #26 as detailed in Table 3. The peppers' weight loss at ambient storage conditions was followed for about one and half month. As shown in
Example 15
Weight LossEffect of Wax and Fatty Acid Content
[0170] The effect of different beeswax and oleic acid concentrations on coating formulations' ability to slow down weight loss of coated produce was examined Red peppers were left uncoated, or were coated with Formulations #27, #28 and #29 detailed in Table 3. The peppers' weight losses were followed for about three and a half weeks. The data presented in
Example 16
Weight LossComparison Between Different Hydrocolloid Polymers
[0171] The effect of two different hydrocolloid polymers on coating formulations ability to slow down weight loss of coated produce was tested. Red peppers were left uncoated, or were coated with Formulations #27 and #30 detailed in Table 3. The temporal peppers' weight loss was followed for about one month. The data presented in
Example 17
Weight LossComparison Between Different Hydrocolloid Polymers
[0172] Following Example 16, the effect of another hydrocolloid polymer in the coating formulations was tested for its effect on weight loss of stored peppers. Red peppers were left uncoated, or were coated with Formulations #27, #31 and #32 detailed in Table 3. The peppers' weight loss was followed for about three and a half weeks. The data presented in
Example 18
Weight LossComparison Between Morpholine and KOH as an Alkaline Component
[0173] The efficacy of morpholine and KOH as alkaline components in coating formulations for eggplants was tested. Eggplants were left uncoated, or were coated with Formulations #27, and #33 detailed in Table 3, and the eggplants' weight loss was followed for about three and a half weeks. Storage conditions were ambient. The data presented in
Example 19
Weight LossComparison Between Different Hydrocolloid Polymers
[0174] The effect of two different hydrocolloid polymers on coating formulations ability to slow down weight loss of coated produce was tested. Eggplants were left uncoated, or were coated with Formulations #27 and #30 detailed in Table 3. The eggplants' weight loss was followed for about one month. In addition, the weight loss of the pedicel alone was examined The data presented in
Example 20
Weight LossComparison Between Different Hydrocolloid Polymers
[0175] Following Example 19, the effect of another hydrocolloid polymer in the coating formulations was tested for its ability to slow down the weight loss of coated produce. Eggplants were left uncoated, or were coated with Formulations #27, #31 and #32 detailed in Table 3. The eggplants' weight loss was followed for about three and a half weeks. The data presented in
Example 21
The Effect of KOH on Tomatoes Weight Loss
[0176] To test the effect of KOH in the coating formulation on stored tomatoes, control tomatoes were left uncoated and the change in their fresh weight was compared with that of tomatoes coated with Formulation #27 as detailed in Table 3. The tomatoes' weight loss at ambient storage conditions was followed for about one and half months. As shown in
[0177] While the present invention has been particularly described, persons skilled in the art will appreciate that many variations and modifications can be made. Therefore, the invention is not to be construed as restricted to the particularly described embodiments, rather the scope, spirit and concept of the invention will be more readily understood by reference to the claims which follow.