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WO1999037172A1 - Nettoyage de produits frais permettant d'augmenter la duree de conservation - Google Patents

Nettoyage de produits frais permettant d'augmenter la duree de conservation Download PDF

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Publication number
WO1999037172A1
WO1999037172A1 PCT/AU1999/000046 AU9900046W WO9937172A1 WO 1999037172 A1 WO1999037172 A1 WO 1999037172A1 AU 9900046 W AU9900046 W AU 9900046W WO 9937172 A1 WO9937172 A1 WO 9937172A1
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Prior art keywords
acid
composition according
composition
surfactant
fatty
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/AU1999/000046
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English (en)
Inventor
Bruce Phillip Green
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HEALTH AND HYGIENE INTERNATIONAL Pty Ltd
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HEALTH AND HYGIENE INTERNATIONAL Pty Ltd
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Filing date
Publication date
Application filed by HEALTH AND HYGIENE INTERNATIONAL Pty Ltd filed Critical HEALTH AND HYGIENE INTERNATIONAL Pty Ltd
Priority to AU21439/99A priority Critical patent/AU2143999A/en
Publication of WO1999037172A1 publication Critical patent/WO1999037172A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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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
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
    • 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
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/788—Inorganic compounds
    • 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 invention relates to a wash composition for increasing the shelf life of fruit, vegetable and/or animal produce.
  • PPO Polyphenyl oxidase
  • the activity of PPO is high in foods that are particularly sensitive to oxidative browning, such as potatoes, apples, mushrooms, bananas, peaches, fruit juices and wines. Browning is exacerbated by tissue damage caused by cutting, peeling, comminuting, pureeing. pitting, pulping or freezing. In uncut or undamaged fruits and vegetables, the phenolic substrates are separated from PPO by conipartmentalisation. and browning does not occur.
  • browning is an oxidative reaction, it can be retarded by the elimination of oxygen from the cut surface of the fruit or vegetable. However, this is not always feasible and browning will occur rapidly when oxygen is reintroduced. Thus, a more feasible and practical approach for the prevention of browning is the use of anti-browning agents. Anti-browning agents are compounds that act primarily on either the enzyme or the intermediates of pigment formation. Their use in the food industry is constrained by issues such as toxicity. cost and effects on taste, texture and colour.
  • Sulfites are potent, non-specific reducing agents and although they are effective at inhibiting both the enzymatic and non enzymatic browning reactions, there is growing concern over their use. Adverse health effects associated with sulfite usage and increased and regulatory scrutiny have stimulated the search for practical, functional alternatives to sulfating agents.
  • Crops such as apples, grapes and carrots will tolerate temperatures near freezing.
  • Other crops for example cucumbers, peppers, summer squash, sweet potatoes and mature green tomatoes, will undergo chill injury if stored below about 12°C for more than a few days.
  • Flume and spray washing of raw fruits and vegetables can be successfully used to reduce surface populations of micro-organisms. Not all types of produce are amenable to the physical stresses associated with such washing treatments, however, and must therefore be disinfected by subjecting the produce to other treatments. Sterilisation by repeated washing, even with sterile water, cannot be achieved because viable micro-organisms within tissues of produce remain in place.
  • Chlorine in an aqueous solution, exhibits rapid microbiocidal action. Lethality has been attributed to chlorine combining with cell membrane proteins to form N-chloro compounds which in turn interfere with cell metabolism. Inhibition of enzymes sensitive to oxidation by chlorine also appears to be involved in the inactivation of micro-organisms. But failure to maintain adequate chlorine in wash water can actually lead to increased microbial populations on produce. In a study designed to determine micro biological changes in fresh market tomatoes during packing operations, it has been observed that total plate counts and populations of enterobacteriaceae increased on tomatoes washed in water. Additionally, the possibility of flavour and depth of colour changes can and do occur.
  • Ozone (0 ) has been investigated as an agent for decontaminating bioclean rooms in hospitals and other facilities used to treat patients with diseases with a great risk of infection. Although not as effective as formaldehyde, ozone is convenient to use and can be rapidly removed from the air after treatment. For these reasons, ozone has some potential for use as a disinfectant for air and surfaces in contained areas in which produce may be stored or processed.
  • Ozone at parts per million (ppm) concentrations, is lethal to a wide variety of micro-organisms, including viruses, bacteria, fungi and amoebae. High relative humidity generally favours microbiocidal activity.
  • sensory quality of produce can be preserved by storage under an atmosphere with modified carbon dioxide, oxygen and nitrogen content.
  • the optimum percentage of these gasses differs depending upon the fruit or vegetable, the temperature of storage and the desired end use of the product.
  • Microbial growth can also be controlled, within limits, by modifying the composition of gas in contact with fruits and vegetables.
  • an extension of sensory shelf life may simultaneously increase the probability that high populations of pathogens will be present on produce at point of consumption.
  • the shelf life of asparagus, broccoli and cauliflower stored under modified atmosphere can be extended substantially but with a corresponding increase in the populations of L. monocytogenes and Aeromonas aerogenes. thereby increasing the public health hazards associated with consumption of these vegetables.
  • Reducing agents act by causing the chemical reduction of the pigment precursors. This effect is temporary since the reducing agents are oxidised irreversibly in the reaction. The non-specificity of reducing agents can also result in products with off flavours and/or off colours.
  • Anti-microbial compounds either naturally present in fruits and vegetables or formed in response to physical or chemical stresses can contribute to extending shelf life.
  • a large number of naturally occurring compounds are commonly found in fruits and vegetables.
  • Organic acids whether naturally 4 present in raw fruits and vegetables or accumulated as a result of fermentation, have been relied upon for years to control microbial spoilage. Some organic acids behave primarily as fungicides or fungistats. while others are more effective at inhibiting bacterial growth.
  • Acetic, citric, succinic. malic, tartaric, benzoic and sorbic acids are the major organic acids naturally occurring in many fruits and vegetables.
  • the mode of action of these acids is attributed to direct pH reduction, depression of internal pH of microbial cells by ionisation of the undissociated acid molecule, or disruption of substrate transport by alteration of cell membrane permeability.
  • organic acids may also inhibit NADH oxidation, thus eliminating supplies of reducing agents to electron transport systems.
  • washes and sprays containing organic acids has been successful in decontaminating beef. lamb, pork and poultry carcasses.
  • Application of organic acid washes to the surface of fruits and vegetables for the purpose of reducing populations of viable micro-organisms also has potential. Since the undissociated portion of the acid molecule is primarily responsible for anti-microbial activity, effectiveness depends largely upon the dissociation constant(s) (pKa) of the acid. Because the pKa. of most organic acids is between pH 3 and 5, surface application would be most effective on fruits. However, treatment of vegetables with an organic acid wash followed by washing with potable water to achieve removal of the acid is also a means of partial disinfection.
  • medium-chain fatty acids In addition to organic acids, medium-chain fatty acids, containing 12-18 carbon atoms, also exhibit anti-microbial activity. Generally, fatty acids are most effective against gram positive bacteria and yeasts, although some are inhibitory to moulds as well. Modes of action have been attributed to outer membrane dysfunction, reduction of oxygen uptake, alterations in cell membrane permeability or uncoupling of the electron transport chain of specific proteins responsible for ATP regeneration and nutrient transport into the cell.
  • Fatty acid esters of sucrose and other polyhydric alcohols are industrially synthesised for use as emulsifiers in food formulations. However, these compounds are also produced naturally in plants and have been demonstrated to have broad-spectrum anti-microbial activity at ppm concentrations. The effectiveness of medium-chain fatty acids and fatty acid esters of polyhydric alcohols as sanitisers for raw fruits and vegetables is limited by their solubility in water.
  • a group of plant anti-microbial chemicals are the phytoalexins. These low-molecular-weight compounds are synthesised by tissues in response to microbial infection or stress conditions such as injury or physiological stimuli. Phytoalexins alter the properties of plasma membranes and inhibit electron transport in mitochondria. They are produced by many different plants and plant tissues, including roots, tubers, stems, leaves, flowers and fruits. Legumes are capable of producing several different phytoalexins having broad- spectrum anti-microbial activity. It is known that carrot tissue fluid is lethal to L. Monocytogenes. The active compound may be 6-methoxymellein. although confirmation has not been made. Also reported that 6-methoxymellein inhibits growth of both fungi and bacteria.
  • Natural anti-browning agents are also known.
  • a novel inhibitor isolated from fig extracts analysis showed 4-substituted resorcinol's.
  • 4-Substituted resorcinol's were also screened for their ability to act as PPO inhibitors.
  • 4-substituted resorcinol's 4-hexylresorcinol has the greatest potential for use in the food industry due to its low IC 50 (the concentration necessary to result in 50% inhibition of enzyme activity in a spectrophotometric assay system), positive results from tests in food systems, and its long safe history of human use in non-food applications.
  • 4-hexylresorcinol is non-toxic, non- mutagenic and non-carcinogenic and is generally recognised as safe (GRAS) for use in the prevention of shrimp melanosis.
  • GRAS safe
  • Results from laboratory studies indicate that 4-hexylresorcinol also inhibits the browning of fresh and dried apple and potato slices, avocado (in guacamole) and liquid systems such as apple and white grape juices.
  • the 4-substituted resorcinol's have several advantages over sulfites for use in foods: their activity is specific towards PPO: they do not 'bleach' pigments in the way that excess sulfites can: and they are chemically stable.
  • the present inventors have found a wash composition which increases the shelf life of fruit and/or vegetables without effecting the produce and which is commercially viable.
  • the composition according to the present invention exploits a unique combination of natural anti-microbial compounds and natural anti -browning agents and is non- toxic.
  • the present invention is directed to a composition for increasing the shelf life of and/or aiding the removal of surface contaminants from fruit and/or vegetables and/or animal produce, the composition comprising:
  • the present invention provides a method for increasing the shelf life of and/or aiding the removal of surface contaminants from fruit and/or vegetables and/or animal produce comprising applying the composition according to the first aspect of the invention to the fruit and/or vegetables and/or animal produce in such a manner so as to increase the shelf life of and/or aid removal of surface contaminants from fruit and/or vegetables and/or animal produce.
  • the fruit and/or vegetables and/or animal produce is rinsed with water after the application of the composition.
  • the composition and method described in the first and second aspects of the invention aid the removal of pesticides from the surface of the fruit and/or vegetables.
  • the composition according to the present invention is capable of providing a wide HLB (Hydrophilic Lipophilic Balance) range giving the final solution the ability to solubilize a number of currently used pesticides and carriers, thereby aiding the surface removal of contamination from fresh fruit and vegetables.
  • HLB Hydrophilic Lipophilic Balance
  • composition according to the present invention combines groups with an affinity for markedly polar surfaces ensuring solubilisation in water and also groups with an affinity for non-polar surfaces.
  • the surfactants can be selected from anionic. cationic. nonionic and amphoteric compounds and mixtures thereof and may include sucrose esters of fatty acids, alkyl polyglycosides. polydimethylsiloxane and coconut oil derived glutamates.
  • the anionic surfactants are selected from alkyl benzene sulphonic acids and salts, alkyl ether carboxylic acids and salts, alkyl sulphosuccinamates. alkyl sulphosuccinates. alpha olefin sulphonates.
  • the cationic surfactants are selected from alkyl dimethylamines and quaternary ammonium compounds, such as. alkyl 7 dimethyl benzyl ammonium chloride.
  • the nonionic surfactants are selected from alkyl phenol ethoxylates. amine oxides, castor oil ethoxylates. ethylene glycol esters, ethylene oxide/propylene oxide condensates, fatty acid dialkanolamides. fatty acid ethoxylates.
  • the amphoteric surfactants are selected from alkyl ampho(di)acetates. amido betaines and amine betaines.
  • the concentration of surfactant is between 0.1% to 50% w/w. More preferably, the concentration is between 0.05 to 5% w/w.
  • the composition contains one or more anti-microbial.
  • fungicidal and/or fungistat agents which may be selected from fatty acids and/or the equivalent fatty acid salts, fatty acid esters, organic acids, and phytoalexins.
  • the fatty acids contain 12-18 carbon atoms.
  • fatty acid esters of sucrose and other polyhydric alcohols are used.
  • the organic acids may be selected from acetic, succinic. citric, tartaric. malic, ascorbic . benzoic acids, niacin and polyhexanamide.
  • the organic acids have a pH between 3 and 5.
  • the corresponding calcium, potassium, and sodium salts of the organic and fatty acids may also be used.
  • the anti-microbial may be selected from fatty acids and/or the equivalent fatty acid salts, fatty acid esters, organic acids, and phytoalexins.
  • the fatty acids contain 12-18 carbon atoms.
  • fatty acid esters of sucrose and other polyhydric alcohols
  • fungicidal and/or fungistat agents are naturally occurring and non-toxic in their desired concentration. Grapefruit extract can be used as both an anti-microbial and fungicide.
  • the anti-microbial. fungicidal and/or fungistat agents are preferably present in a concentration between 0.001 to 50% w/w preferably between 0.001 to 5% w/w and more preferably between 0.001 to 2% w/w. These agents act as disinfectants by improving surface decontamination and inhibiting microbial growth.
  • the composition may include one or more buffering agents.
  • the buffering agents may be selected from water soluble acids and the corresponding salts, inorganic acids with low pKa and/or organic acids.
  • the buffering agents may be selected from ascorbic acid, acetic acid, adipic acid, benzoic acid, boric acid, citric acid, caprylic acid, cystine-beta-thiopropionic acid, dehydroacetic acid, formic acid, fumaric acid, erythorbic acid, glutamic acid, glutaric acid, hydrochloric acid, lactic acid, malic acid, monohalogenacetic acid, monobromoacetic acid, propionic acid, phosphoric acid, peracetic acid, octanoic acid, salicylic acid, succinic acid, sulphuric acid, sulphonic acid, tartaric acid.
  • the buffering agents are preferably in a concentration of between 0.001% to 50% w/w. more preferably between 0.001 to
  • the composition may include one or more sequestering agents.
  • Organic or physical sequestering agents may be selected.
  • Chemical sequestering agents 8 include ethylenediaminetetraacetic acid (EDTA) and salts, sodium citrate and phosphates.
  • Physical sequestering agents include cyclodextrins.
  • the sequestering agents are in a concentration of between 0.005% to 50% w/w, preferably between 0.005 to 5.0% w/w and more preferably between 0.05 to 5 %w/w.
  • the composition includes one or more anti-browning agents which may include organic, inorganic and bioactive compounds which inhibit enzyme activity.
  • the anti-browning agents may be selected from resorcinols such as 4- hexyl resorcinol. erythorbic acid, cysteine hydrochloride. aluminium sulphate, ascorbic acid, sodium ascorbate. dextrose.
  • the anti-browning agents are naturally occurring and non-toxic in their resulting concentration.
  • the anti- browning agents preferably will be in a concentration of between 0.0001% to 50% and more preferably between 0.0001 to 1% w/w.
  • the composition includes one or more stabilisers and/or processing additives.
  • the stabilisers may be selected from aromatic carboxylic acids, aliphatic alcohols, substituted resorcinols. anions. peptides, oxygenases. o- methyltransferases. proteases and water soluble colloids.
  • the aliphatic alcohol is selected from amyl alcohol, butyl alcohol, ethyl alcohol, methyl alcohol, propyl alcohol, benzyl alcohol, glycerol. ethylene glycol. propylene glycol and ethers of the higher aliphatic alcohols.
  • the substituted rescorcinol is preferably 4- hexyl resorcinol.
  • Preferred anions include hydroxyl, carbonate and phosphate ions which may be obtained from the corresponding sodium salts.
  • the peptides may be based on amino acids selected from phenylalanine. lysine. tryptophan. alanine and glycine.
  • the water soluble colloids may include glucose, cellulose and starch derivatives.
  • the stabilisers and/or processing additives are preferably in a concentration of between 0.1% to 50%.
  • the stabilisers act as solubilisers and/or antioxidants. They help provide a stabler solution containing high solids and prevent changes in form and/or chemical nature.
  • the composition may optionally include additional antioxidants and preservatives.
  • the antioxidants and preservatives may be selected from ascorbic acid, sodium ascorbate. erythorbic acid, sodium erythorbate. citric acid, sodium citrate, sorbic acid, potassium sorbate. benzoic acid, sodium benzoate. parabens. niacin. hexamine. biphenyl, 2-hydroxybiphenyl. 2- benzimidazole and cysteine.
  • the preservative is bacteriostatic.
  • the composition may be produced as a powder or liquid concentrate.
  • the composition is made up using clean, potable cold water (at ambient temperature).
  • the composition may be applied to the fruit and vegetables by dipping the produce into a solution of the composition or by spraying which is normal, but not necessarily, followed by a water rinse.
  • the produce is dipped into a solution of the composition.
  • the dipping time will be between 1 to 4 minutes, although longer dipping times and greater concentrations may be required for bigger pieces of produce.
  • composition of the present invention exhibits a wide range of characteristics, including: low surface tension, high wetting, superior dispensing and emulsifying, moderate foaming/low foaming, broad solubility range, low volatility, good temperature stability, compatible with a broad range of system components, ability to concentrate for economy, and low toxicity - environmentally safe.
  • compositions are effective in increasing the shelf life of fresh fruit and vegetables.
  • Sample Formula Function % w/w polyglucose surfactant 0.15 sucrose esters surfactant 0.2 polyhexanamides surfactant/anti-microbial 0.2
  • Sample Formula Function % w/w polyglucose surfactant 0.15 sucrose esters surfactant 0.2 polyhexanides surfactant/anti-microbial 0.2
  • Sample Formula Function % w/w polyglucose surfactant 0.25 sucrose esters surfactant 0.2 polyhexanides surfactant/anti-microbial 0.2
  • EDTA sequesterant 0.2 niacin anti-microbial 0.005 grapefruit extract anti-microbial/fungicide 0.05 sodium benzoate preservative 0.01 sodium citrate buffer 0.1 substituted resorcinol anti-browning/stabiliser 0.001 ascorbic acid anti-browning/buffer 0.01 citric acid buffer 0.1
  • Sample Formula Function % w/w polyglucose surfactant 0.15 sucrose esters surfactant 0.25 polyhexanides surfactant/anti-microbial 0.2
  • EDTA sequesterant 0.2 niacin anti-microbial 0.001 grapefruit extract anti-microbial/fungicide 0.05 sodium benzoate preservative 0.01 sodium citrate buffer 0.05 substituted resorcinol anti-browning/stabiliser 0.001 ascorbic acid anti-browning/buffer 0.1 cysteine antioxidant/preservative 0.01 erythorbic acid anti-browning/buffer 0.1 lactic acid buffer 0.1 water diluent balance
  • Sample Formula Function % w/w polyglucose surfactant 0.15 sucrose esters surfactant 0.2 polyhexanides surfactant anti-microbial 0.1
  • EDTA di-sodium sequesterant 0.05 niacin anti-microbial 0.005 grapefruit extract anti-microbial/fungicide 0.05 sodium benzoate preservative 0.01 sodium citrate buffer 0.05 substituted resorcinol anti-browning/stabiliser 0.001 ascorbic acid anti-browning buffer 0.1 benzylammonium chloride surfactant anti-microbial 0.15 polyethylene glycol surfactant 0.10 water diluent balance 12
  • Sample Formula Function % w/w polyglucose surfactant 0.15 sucrose esters surfactant 0.2 polyhexanides surfactant anti-microbial 0.2
  • the final composition can be in liquid or solid concentrate to be diluted by the user as required.
  • the required diluted solution is made up using clean, potable cold water at ambient temperature.
  • the liquid composition can be sprayed onto the produce or preferably the produce can be dipped in the liquid composition. Typically dipping time varies from 1 to 4 minutes. Some examples of the required dipping times are shown in Table 7 Table 7 - Dipping times for produce in Composition 1:
  • Peppers 120 seconds prevents silvering and dehydration of cut surfaces.
  • Broad beans 120-240 seconds prevents browning of shelled beans for up to 4 days.
  • Aubergines 120-180 seconds prevents discolouration and colour leaching.
  • Salmonella Listeria Escherichia coli Typhimurium monocvtogenes Salmonella Listeria Escherichia coli Typhimurium monocvtogenes
  • Salmonella Listeria Escherichia coli Typhimurium monocytogenes Salmonella Listeria Escherichia coli Typhimurium monocytogenes
  • composition 1 0 hrs 880 550 580
  • Salmonella Listeria Escherichia coli Typhimurium monocytogenes Salmonella Listeria Escherichia coli Typhimurium monocytogenes
  • composition 1 according to the present invention was consistently the better of the two chemical treatments although the difference between this and a chlorine wash was marginal giving retention of 0.6% on the cress and 0.09% on the radishes. Both chemical treatments removed the bacteria completely after 16
  • composition 1 according to the present invention was however much more comfortable to handle and at 0.5% did not give the fumes experienced using chlorine at lOOppm.
  • Tables 12 and 13 demonstrate the effectiveness of the wash to reduce browning, maintain crispness and extend the useable life of fresh vegetables. It has been demonstrated that use of Composition 1 on fresh fruit and vegetables improves the safety by reducing the surface microbial count, improves the flavour by surface cleaning of contaminants, extends the freshness and extends the safe useable life.
  • Table 14 demonstrates the effectiveness of Composition 1 to inhibit microrganism growth.
  • the solution acts as an effective disinfectant/preservative.
  • the results show a similar MIC to phenolic disinfectant and quaternary type formulations normally sold in the market place.
  • the Composition of the present invention is safe to use in direct food contact.

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

Abstract

L'invention concerne une composition permettant d'augmenter la durée de conservation des fruits, des légumes et des produits d'origine animale. La composition convient également pour enlever les contaminants de la surface des fruits, des légumes et des produits d'origine animale. La composition comprend: (a) un ou plusieurs surfactants; (b) un ou plusieurs agents antimicrobiens, fongicides et/ou fongiostatiques; (c) un ou plusieurs tampons et/ou agents chélateurs; (d) un ou plusieurs agents anti-brunissement; et (e) un ou plusieurs additifs de stabilisation et/ou de traitement. Selon cette invention, on applique la composition aux produits. Par la suite, on peut éventuellement rincer les produits avec de l'eau.
PCT/AU1999/000046 1998-01-21 1999-01-21 Nettoyage de produits frais permettant d'augmenter la duree de conservation Ceased WO1999037172A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU21439/99A AU2143999A (en) 1998-01-21 1999-01-21 Fresh produce wash for increasing shelf life

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
AUPP1465A AUPP146598A0 (en) 1998-01-21 1998-01-21 Fruit and vegetable wash
AUPP1465 1998-01-21

Publications (1)

Publication Number Publication Date
WO1999037172A1 true WO1999037172A1 (fr) 1999-07-29

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PCT/AU1999/000046 Ceased WO1999037172A1 (fr) 1998-01-21 1999-01-21 Nettoyage de produits frais permettant d'augmenter la duree de conservation

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AU (1) AUPP146598A0 (fr)
WO (1) WO1999037172A1 (fr)
ZA (1) ZA99446B (fr)

Cited By (27)

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WO2003103408A1 (fr) * 2002-06-07 2003-12-18 Environmentally Safe Solutions Limited Compositions et procedes pour traiter des fruits et/ou des legumes frais
EP1378172A1 (fr) * 2002-07-03 2004-01-07 Societe D'exploitation De Produits Pour Les Industries Chimiques, S.E.P.P.I.C. Procédé et utilisation d'une solution d'acide peracetique pour le lavage des produits végétaux de quatrième gamme
WO2007063047A1 (fr) * 2005-11-29 2007-06-07 Tfl Ledertechnik Gmbh Traitement et agent de traitement du cuir
US7342044B2 (en) 2001-03-01 2008-03-11 Lonza Inc. Preservative blends containing quaternary ammonium compounds
US20080292722A1 (en) * 2007-05-18 2008-11-27 Crudden Joseph J Food preservation compositions and methods
WO2010139946A3 (fr) * 2009-06-01 2011-03-03 Natural Biotechnology Sprl Composition
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WO2011107753A1 (fr) * 2010-03-05 2011-09-09 Natural Biotechnology Sprl Agent antimicrobien
WO2011107754A1 (fr) * 2010-03-05 2011-09-09 Natural Biotechnology Sprl Agent antimicrobien
EP2124575A4 (fr) * 2006-12-26 2013-01-09 Sterilex Technologies Llc Compositions antimicrobiennes
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WO2016176486A1 (fr) * 2015-04-29 2016-11-03 Synexis Llc Procédés d'utilisation de peroxyde d'hydrogène gazeux purifié dans la production, le transport et le stockage agricoles
US9826770B2 (en) 2005-03-10 2017-11-28 3M Innovative Properties Company Antimicrobial compositions comprising esters of hydroxycarboxylic acids
US10021901B2 (en) 2011-11-30 2018-07-17 Anitox Corporation Antimicrobial mixture of aldehydes, organic acids and fatty acid esters
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WO2019140481A1 (fr) * 2018-01-19 2019-07-25 Legioguard Pty Ltd Compositions de nettoyage et/ou de désinfection
US10471036B2 (en) 2003-09-09 2019-11-12 3M Innovative Properties Company Antimicrobial compositions and methods
CN111264615A (zh) * 2020-03-16 2020-06-12 四川天星智能包装股份有限公司 一种蔬果加工的抑菌方法
US10785975B2 (en) 2009-08-06 2020-09-29 Anitox Corporation Water and feed antimicrobial preservative
US20210000107A1 (en) * 2019-07-01 2021-01-07 Aseptic Health, LLC Antimicrobial composition
US10918618B2 (en) 2005-03-10 2021-02-16 3M Innovative Properties Company Methods of reducing microbial contamination
CN113040217A (zh) * 2021-04-30 2021-06-29 唐山鼎晨食品有限公司 内部无损速冻糯玉米的制备方法
WO2021140390A1 (fr) 2020-01-06 2021-07-15 Vinay Bhalchandra PARANJPE Composition de lavage de fruits et de légumes et ses utilisations
US12010994B2 (en) * 2018-09-20 2024-06-18 The United States Of America, As Represented By The Secretary Of Agriculture Acidulated surfactant compositions and methods of reducing microbial load

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