Food or edible material: processes – compositions – and products – Preserving or modifying color by use of diverse additive – Additive containing calcium
Patent
1997-08-11
1999-08-17
Pratt, Helen
Food or edible material: processes, compositions, and products
Preserving or modifying color by use of diverse additive
Additive containing calcium
426268, 426270, 426271, 426310, 426541, 426615, A23L 127
Patent
active
059391170
ABSTRACT:
Methods of preserving fresh fruit with fresh fruit preservatives which extend the shelf life of fresh fruit particularly fresh cut fruit, are provided. The fresh fruit preservative preserves the texture, flavor, appearance, crispness, and color of the fresh fruit, particularly the exposed skin of the fresh fruit. The method includes the following steps: providing a solution of fruit preservative comprising: water, calcium ions; and ascorbate ions, wherein the calcium ion and ascorbate ions are present in a ion ratio of preferably from about 1.5:1 to about 2.5:1; and, applying said fruit preservative to the fruit. Preferably the fruit is then stored at a temperature which will not freeze the fruit; temperatures of -6.degree. C. have been found not to freeze the apples. Preferably the fruit is stored at temperatures of between about -7.degree. C. to room temperature, about 20.degree. C., more preferably about -2.degree. to about 7.degree. C., most preferably from about 2.degree. C. to about 5.degree. C. The invention also relates to fresh fruits preserved with the fresh fruit preservatives.
REFERENCES:
patent: 3754938 (1973-08-01), Ponting
patent: 4006257 (1977-02-01), Kolk
patent: 4011348 (1977-03-01), Farrier et al.
patent: 4818549 (1989-04-01), Steiner et al.
patent: 4882190 (1989-11-01), Olson et al.
patent: 4960600 (1990-10-01), Kester et al.
patent: 4988522 (1991-01-01), Warren
patent: 5055313 (1991-10-01), Warren
patent: 5126153 (1992-06-01), Beck
patent: 5198254 (1993-03-01), Nisporos-Carriedo et al.
patent: 5376391 (1994-12-01), Nisporos-Carriedo et al.
patent: 5389389 (1995-02-01), Beck
"Control of Enzymatic Browning in Apple with Ascorbic Acid Derivatives, Polyphenol Oxidase Inhibitors, and Complexing Agents" by Sapers, et al., Journal of Food Science, vol. 54, No. 4, 1989, pp. 997-1002
"Inhibition of Apple Polyphenoloxidase (PPO) by Ascorbic Acid, Citric Acid and Sodium Chloride" by Pizzocaro, et al., Journal of Food Processing and Preservation, 17 (1993) pp. 21-30.
"Inhibition of Enzymatic Browning in Apple Products by 4-Hexylresorcinol" by Monsalve-Gonzalez, et al., Food Technology, vol. 49, Apr. 1995, pp. 110-117.
"Control of Browning During Storage of Apple Slices Preserved by Combined Methods. 4-Hexylresorcinol as Anti-Browning Agent" by Monsalve-Gonzalez, et al., Journal of Food Science, vol. 58, No. 4, 1993, pp. 797-826.
"Enzymatic Browning Inhibited in Fresh and Dried Apple Rings by Pineapple Juice" by Lozano-de-Gonzalez, et al., Journal of Food Science, vol. 58, No. 2, 1993, pp. 399-404.
"Calcium Alginate Films: Thermal Properties and Permeability to Sobate and Ascorbate" by Wong, et al. Journal of Food Science, vol. 61, No. 2, 1996, pp. 337-341.
"Gas Exchange in Cut Apples with Bilayer Coatings" by Wong, et al., Agricultural and Food Chemistry, Oct. 1994, pp. 2278-2285.
"Development of Edible Coatings for Minimally Processed Fruits and Vegetables" by Wong, et al., Edible Coatings and Films to Improve Food Quality, Editors Krochta, et al., 1994 (Chapter 3).
Abstract No. 65 for "Treatment for Sliced Avocados to Reduce Discoloration", Camirand, et al., 1994 Western Regional ACS Meeting and Pacific Conference, Oct. 19-22, 1994.
"Reporting Of Objective Color Measurement" by McGuire, HortScience, vol. 27(12), Dec. 1992, p. 1254-1255.
"Heated Ascorbic/Citric Acid Solution as Browning Inhibitor for Pre-Peeled Potatoes" by Sapers, et al., Journal of Food Science, vol. 60, No. 4, 1995, pp. 762-776.
"New Approaches in Improving the Shelf Life of Minimally Processed Fruit and Vegetables" by Ahvenainen, Trends in Food Science and Technology, Jun. 1996, vol. 7, pp. 179-187.
"Color of Minimally Processed Potatoes as Affected by Modified Atmosphere Packaging and Antibrowning Agents" by Gunes, et al., Journal of Food Science, vol. 62, No. 3, 1997, pp. 572-575.
Camirand Wayne M.
Chen Chao
Pavlath Attila E.
Trezza Thomas A.
Wong Dominic W. S.
Mantrose-Haeuser Co. Inc.
Pratt Helen
The United States of America as represented by the Department of
LandOfFree
Methods for preserving fresh fruit and product thereof does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Methods for preserving fresh fruit and product thereof, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Methods for preserving fresh fruit and product thereof will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-313283