Method for preparing and preserving sanitized products
원문보기
IPC분류정보
국가/구분
United States(US) Patent
등록
국제특허분류(IPC7판)
A23B-007/154
C09D-005/14
A23L-003/349
A01N-025/02
A23P-020/10
A23B-007/16
A01N-037/12
A01N-031/02
C09D-007/00
A23L-003/3517
A01N-003/00
C09D-007/20
출원번호
US-0669304
(2017-08-04)
등록번호
US-10092014
(2018-10-09)
발명자
/ 주소
Holland, Chance
Rogers, James
Kaun, Stephen William
Hernandez, Carlos
Thomas, Alexander William
Dearden, Savannah Jane
출원인 / 주소
Apeel Technology, Inc.
대리인 / 주소
Fenwick & West LLP
인용정보
피인용 횟수 :
0인용 특허 :
49
초록
Described herein are methods of sanitizing and preserving produce and other agricultural products, for example for consumption as Ready-to-Eat. The methods can comprise treating the products with a sanitizing agent and forming a protective coating over the products.
대표청구항▼
1. A method of treating produce, comprising: providing a solution comprising a coating agent dissolved in a solvent, wherein the coating agent comprises monoacylglycerides and the solvent is at least 30% ethanol by volume;applying the solution to a surface of the produce to sanitize the produce; and
1. A method of treating produce, comprising: providing a solution comprising a coating agent dissolved in a solvent, wherein the coating agent comprises monoacylglycerides and the solvent is at least 30% ethanol by volume;applying the solution to a surface of the produce to sanitize the produce; andat least partially removing the solvent from the surface of the produce and causing a protective coating to be formed from the coating agent over the surface of the produce. 2. The method of claim 1, wherein the coating agent comprises at least one of monomers, oligomers, fatty acids or salts thereof, esters, amides, amines, thiols, carboxylic acids, ethers, or aliphatic waxes. 3. The method of claim 1, wherein the solvent further comprises water. 4. The method of claim 1, wherein the-coating agent is a non-sanitizing coating agent. 5. The method of claim 1, wherein the protective coating prevents damage to the produce caused by the ethanol. 6. The method of claim 1, wherein the protective coating reduces a rate of water loss from the produce. 7. The method of claim 1, wherein the solution contacts the surface of the produce for at least 10 seconds. 8. A method of treating produce with a sanitizing solution, the sanitizing solution comprising a coating agent dissolved in a solvent, wherein the coating agent comprises monoacylglycerides and the solvent is at least 30% ethanol by volume, the method comprising: applying the sanitizing solution to a surface of the produce;allowing the sanitizing solution to contact the surface of the produce for a time period sufficient for the sanitizing agent to reduce microbial levels on the surface; andallowing the solvent to at least partially evaporate, thereby causing a protective coating to form over the surface of the produce from the coating agent. 9. The method of claim 8, wherein the coating agent includes at least one of monomers, oligomers, fatty acids or salts thereof, esters, amides, amines, thiols, carboxylic acids, ethers, or aliphatic waxes. 10. The method of claim 8, wherein the solvent further comprises water. 11. The method of claim 8, wherein the coating agent is formulated to prevent damage to the produce caused by the sanitizing agent. 12. The method of claim 8, wherein the coating agent is formulated such that the protective coating reduces a rate of water loss from the produce. 13. The method of claim 8, wherein the sanitizing solution includes between 50% and 90% ethanol by volume. 14. The method of claim 8, wherein the time period is in a range of 1 second to 3,600 seconds. 15. The method of claim 8, wherein a concentration of the coating agent dissolved in the solution is in a range of 0.5 mg/mL to 200 mg/mL. 16. A method of sanitizing and preserving produce, comprising: providing a solution comprising water, ethanol, and a coating agent, wherein the coating agent comprises monomers, oligomers, fatty acids, esters, amides, amines, thiols, carboxylic acids, ethers, or aliphatic waxes, wherein the monomers, oligomers, fatty acids, esters, amides, amines, thiols, carboxylic acids, ethers, or aliphatic waxes are derived from plant matter, and wherein the solution is at least 30% ethanol by volume;applying the solution to a surface of the produce, thereby sanitizing the produce; andat least partially removing the water and the ethanol from the surface of the produce; whereinat least a portion of the coating agent remains on the surface of the produce after the at least partial removal of the water and the ethanol. 17. The method of claim 16, wherein the portion of the coating agent that remains on the surface of the produce forms a protective coating that serves to prevent damage to the produce caused by the sanitizing agent. 18. The method of claim 16, wherein the portion of the coating agent that remains on the surface of the produce forms a protective coating that replaces or reinforces portions of the produce which are damaged by the sanitizing agent. 19. The method of claim 18, wherein the protective coating further serves to reduce a mass loss rate of the produce. 20. The method of claim 16, wherein the portion of the coating agent that remains on the surface of the produce forms an edible coating over the produce. 21. The method of claim 16, wherein the produce is a thin skinned fruit or a thin skinned vegetable. 22. The method of claim 16, wherein the-monomers, oligomers, fatty acids, esters, amides, amines, thiols, carboxylic acids, ethers, or aliphatic waxes are derived from cutin. 23. The method of claim 16, wherein the monomers, oligomers, fatty acids, esters, amides, amines, thiols, carboxylic acids, ethers, or aliphatic waxes comprise one or more compounds of Formula I or salts thereof, wherein Formula I is: and wherein: R is a 1-glycerol or a 2-glycerol optionally substituted with one or more C1-C6alkyl or hydroxy;R1, R2, R5, R6, R9, R10, R11, R12, and R13 are each independently —H, —OR14, —NR14R15, —SR14, halogen, —C1-C6alkyl, —C1-C6alkenyl, —C1-C6alkynyl, —C3-C7cycloalkyl, —C6-C10aryl, or 5 to 10-membered ring heteroaryl, wherein each —C1-C6alkyl, —C1-C6alkenyl, —C1-C6alkynyl, —C3-C7cycloalkyl, —C6-C10aryl, or 5 to 10-membered ring heteroaryl is optionally substituted with —OR14, —NR14R15 , SR14, or halogen;R3, R4, R7 and R8 are each independently —H, —OR14, —NR14R15, SR14, halogen, —C1-C6alkyl, —C1-C6alkenyl, —C1-C6alkynyl, —C3-C7cycloalkyl, —C6-C10aryl, or 5 to 10-membered ring heteroaryl wherein each —C1-C6alkyl, —C1-C6alkenyl, —C10-C6alkynyl, —C3-C7cycloalkyl, —C6-C10aryl, or 5 to 10-membered ring heteroaryl is optionally substituted with —OR14, —NR14R15, —SR14, or halogen; orR3 and R4 and R7 and R8 can combine with the carbon atoms to which they are attached to form a 3 to 6-membered ring;R14 and R15 are each independently —H, —C1-C6alkyl, —C1-C6alkenyl, or —C1-C6alkynyl;the symbol represents an optionally single or cis or trans double bond;n is an integer between 0 and 8;m is an integer between 0 and 3;q is an integer between 0 and 5; andr is an integer between 0 and 8. 24. A method of sanitizing and preserving produce, comprising: providing a solution comprising water, ethanol, and a coating agent, wherein the coating agent comprises monoacylglycerides, and wherein the solution is at least 30% ethanol by volume;applying the solution to a surface of the produce, thereby sanitizing the produce; andat least partially removing the water and the ethanol from the surface of the produce; whereinat least a portion of the coating agent remains on the surface of the produce after the at least partial removal of the water and the ethanol. 25. The method of claim 24, wherein the coating agent further comprises fatty acids or salts thereof. 26. A method of treating edible produce, comprising: providing a solution comprising a coating agent dissolved in a solvent, the coating agent comprising monoacylglycerides, wherein the solvent comprises water and ethanol, and wherein the solvent is between 50% and 90% ethanol by volume;applying the solution to a surface of the edible produce to sanitize the produce and to cause a protective coating to be formed over the surface of the produce from the coating agent; andat least partially removing the solvent from the surface of the edible produce. 27. The method of claim 26, wherein applying the solution to the surface of the edible produce comprises dipping the edible produce in the solution. 28. The method of claim 26, wherein applying the solution to the surface of the edible produce comprises spraying the solution on the surface of the edible produce. 29. The method of claim 26, wherein the protective coating prevents damage to the produce caused by the ethanol.
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