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WO2016071875A1 - Emballage polymère retardant le procesus de maturation et de sénescence de produits végétaux frais - Google Patents

Emballage polymère retardant le procesus de maturation et de sénescence de produits végétaux frais Download PDF

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Publication number
WO2016071875A1
WO2016071875A1 PCT/IB2015/058582 IB2015058582W WO2016071875A1 WO 2016071875 A1 WO2016071875 A1 WO 2016071875A1 IB 2015058582 W IB2015058582 W IB 2015058582W WO 2016071875 A1 WO2016071875 A1 WO 2016071875A1
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WO
WIPO (PCT)
Prior art keywords
ethylene
capture
packaging
polymer composition
fruits
Prior art date
Application number
PCT/IB2015/058582
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English (en)
Spanish (es)
Inventor
Cesar Augusto SIERRA ÁVILA
Sugey Maryuri MARTÍNEZ GÓMEZ
Luis Alejandro GUTIERREZ CARRANZA
Ricaurte RODRÍGUEZ ANGULO
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Universidad Nacional De Colombia
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Application filed by Universidad Nacional De Colombia filed Critical Universidad Nacional De Colombia
Publication of WO2016071875A1 publication Critical patent/WO2016071875A1/fr

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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
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/704—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B2/721—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O
    • 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
    • A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
    • A23B7/144—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B7/152—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B27/00—Layered products comprising a layer of synthetic resin
    • B32B27/18—Layered products comprising a layer of synthetic resin characterised by the use of special additives
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants

Definitions

  • the present invention relates to the sector of food chemistry, specifically to a package polymer made from polyolefins that incorporates in its composition at least one additive that allows to delay the maturation and senescence process in fruits, vegetables and foliage, thus offering the possibility of extending the life of these products perishable during transport, storage and marketing.
  • active packaging as one that can alter or preserve several aspects in the food to achieve extend their lifespan, which focus on the modification of physiological processes such as Breathing in fruits and vegetables.
  • active packaging can contain additives that perform specific functions inside the packaging as the modification of the process of breathing stated above.
  • the mechanisms of operation of an active package can be: a) compound release (eg breathing gases) required in the atmosphere surrounding the food, b) of adsorption-absorption of a compound of interest (Ex. Ethylene) or c) obstruction of compound activity determinant in maturation.
  • gases are found that affect their maturation process generating changes in color, taste and aroma, these are: oxygen (O 2 ), carbon dioxide ( CO 2 ) and ethylene (C 2 H 4 ).
  • O 2 oxygen
  • CO 2 carbon dioxide
  • C 2 H 4 ethylene
  • the control of the levels of the gases mentioned above is useful to delay the maturation process and thus extend the shelf life in fruits and vegetables.
  • O 2 inside the packaging are reduced and those of CO 2 are increased, it is possible to achieve that the ripening of fruits and vegetables can be delayed, since the speed of ethylene production is reduced and the speed of softening maturation itself manages to be delayed (Yahia, E. 2009).
  • the control of O 2 and CO 2 is carried out using the permeability of the film to said gases, or by means of adsorbent agents contained in a disposable hermetic bag known in English as sachet, (derived from the French word "sachet”);
  • sachet a disposable hermetic bag
  • sacks are additional envelopes that are not part of the packaging, but that travel inside the package together with the food and are made of a generally inorganic or polymeric material, with a specific pore size (US 4856650) that contains the active agent that It is responsible for the adsorption of gas.
  • this one It is generally carried out by methodologies complementary to the packaging itself, as they are, the use of adsorbent agents in “saches” (Ahvenainen, R. 2003) and direct treatments in the plant material that inhibits ethylene biosynthesis, in which the use of 1-MCP, AOA and AVG stand out (1-methylcyclopropane, aminooxyacetic acid and aminovinylglycine, respectively) in solution (Paliyath, et al ;, 2008).
  • the present invention relates to a polymeric package that prolongs the shelf life of fresh vegetable products, which can be used in the fruit, vegetable and foliage marketing chains.
  • This invention offers a product of easy production and agro-industrial implementation, capable of replacing existing technologies such as the use of specialized packaging materials in packaging systems with modified atmosphere, which only control the levels of O 2 and CO 2 , and that for Control ethylene use complementary attachments, such as the sacks already referred to, which are not part of the packaging entity.
  • This invention shows polymeric packages with "additives" within the film, which modify the transmission rate of O 2 and CO 2 (gas barrier property) and also the concentration of ethylene, without the need for additional elements.
  • the initial consideration for the design of the formulation was to find chemicals sufficiently active and compatible (with nature of the polymer used) to be part of the packaging film and at the same time exercise control over the internal atmosphere of the bag removing ethylene.
  • different substances of the family of fatty acid derived esters, terpenes and pyridine compounds taking into account a possible affinity with ethylene.
  • experimentally it they placed various chemical compounds from families mentioned in contact with fresh fruits of optimal quality, within appropriate containers for Study of the fruit ripening process.
  • additive defined substances, named in this invention as an "additive", with the best features to produce the film that desired, the percentages of additive that were determined should be added to achieve the optimal effect on the fruits or vegetables that could be stored. Be found that percentages below 5% addition of additive allow to reach the best conditions of packing. The useful time of the packaging was determined with a single fruit; gulupa, the family's climacteric fruit of the passionflower, whose respiration rate is high in relation to other fruits and vegetables normally Found in a supermarket.
  • Polyoxyethylene monooleate additives sorbitan oleate, glycerol ⁇ -monooleate and the mixture of monkey and triglycerides were chosen by their nature non-ionic surfactant that provide the properties required on the packaging, as considered non-toxic, and because of the thermal stability that allowed the processing of the packaging by means of extrusion. Further to a possible antifog activity, the structure chemistry of these aliphatic esters allows to wait for a interaction with ethylene produced by fruits and vegetables and thus have anti-ripening capacity.
  • Squalene is an olefinic substance capable of retaining within the polymeric film of the packaging to ethylene, the molecule responsible for maturation and over-ripening of fresh plant products. Squalene, due to its physicochemical properties, can become an integral part of the film of the polyolefin keeping unsaturations active present in its chemical structure, which favors the ethylene retention.
  • diludine 2,6-dimethyl-1,4-dihydropyridine-3,5-dicarboxylate diethyl is a nitrogen heterocyclic compound that when incorporated, it provides a polymeric film slight yellow color.
  • the high reducing power of the diludine allows to eliminate ethylene from the environment internal packing, possibly turning it into ethane, which is not recognized by the receptors of ripening of the fresh vegetable product. While he is reaction takes place, in turn the color of the packaging it is modified until it becomes translucent, this being last one indicative of its functionality and the end of the conservation capacity provided by the packaging.
  • AOA aminooxyacetic acid
  • the additives introduced in the film retarding packaging of the ripening process and senescence in fruits, vegetables and foliage have a high capacity to extend product life of plant origin. According to the results, the products Fresh vegetables can maintain their properties organoleptic for times longer than 6 weeks.
  • the chemical characteristics and Biological additives, concentration used and affinity with the polymer chains of the film of packaging allow to ensure the safety of that type of active packaging, see the Material Safety Data Sheet, MSDS, for each additive according to registration number chemical: squalene: CAS # 111-02-4; diludine: CAS # 1149-23-1; AOA or aminooxyacetic acid: CAS # 645-88-5; polyoxyethylene monooleate: CAS # 9005-65-6; sorbitan oleate: CAS # 9015-08-1; Glycerol ⁇ -monooleate: CAS # 111-03-5; and the mixture of mono and triglycerides: CAS # 111-03-5 and 122-32-7, respectively.
  • Figure 6 shows the effect on production of ethylene, when using as an additive aliphatic esters to different concentrations (0.5%, 1.0% and 1.5% identified as AA1, AA2 and AA3, respectively) in a package of fruits, where it is appreciated that for times Less than 6 weeks of storage, production of ethylene does not exceed 160 microliters / kg / h, for None of the additive concentrations evaluated.
  • Figure 7 shows the effect on the ethylene production, using diludin as an additive at different concentrations (0.5%, 1.0% and 1.5% identified as AR1, AR2 and AR3, respectively) in a packing of fruits, where it is appreciated that the production of ethylene does not exceed 160 microliters / kg / h, for none of the additive concentrations evaluated and appreciate a variation of approximately 20 microliters / kg / h in ethylene production between the three concentrations.
  • Figure 8 shows the effect on production of ethylene, from AOA at different concentrations (0.5%, 1.0% and 1.5% identified as AI1, AI2 and AI3, respectively) as an additive in a fruit package, where it is appreciated that the maximum peak in the production of ethylene is between 250 and 350 microliters / kg / h at five weeks, this time being observe the biggest difference in ethylene production in the three concentrations.
  • the sensory shelf life of the fruit with the help of a panel trained cupping (made up of 8 panelists).
  • the methodology involved the storage of different lots of fruit (8 per package) under the same conditions (8 ° C,% H.R. 54.5 ⁇ 3) at different times, 7, 6, 5, 4, 3, 2 weeks Then a fruit of each period of time was arranged for sensory analysis by The panelists.
  • the analysis was performed on three Critical parameters in fruit quality, with which were previously trained; appearance and color of the shell, appearance and color of the pulp of the fruit and the aroma and flavor of the pulp of the fruit, by means of a descriptive test of scores.
  • the data resulting are compared with those obtained for a commercial polymeric packaging currently used by tropical fruit exporters from the same family Vegetable to the studied.
  • the aforementioned adsorbents, absorbents, reducers or inhibitors of ethylene that allow reducing or modifying the concentration of ethylene in the atmosphere surrounding the fruits, vegetables or foliage whose ripening and senescence process is sought to be delayed, will be identified as a single group of compounds called ethylene capture agents , regardless of the chemical mechanism of the interaction of said agent with ethylene.
  • the preferred methodology used in the manufacture of flexible anti-ripening packages for plant material consists in obtaining a plastic film by extrusion and blowing, using as a load a physical mixture between the additives (in the form of pellets; masterbatch ) and the polymer matrix in pellets .
  • the direct addition of the liquid or solid additives used in this invention to the extruder causes problems of processability and heterogeneity of the additive in the film, with a high detriment of the desired anti-aging properties. Therefore, the additive has to be pre-extruded with the polyolefin in order to obtain a " masterbatch " with high percentages of additive (between 10 and 20%) in the form of pellets.
  • the final presentation of the translucent polymeric packaging It has a thickness between 0.035 and 0.052 mm and no microperforations.
  • Fig. 1 the process of maturation over six (6) weeks for a set of gulupa fruits (Passiflora edulis Sims fo. edulis) stored under the same conditions environmental in different types of packaging, where “without pack ”represents fruit samples stored without use of packaging, "polyolefin film” represents a polyethylene or polypropylene packaging without additive some, and “polyolefin film with absorbent” represents a polyethylene or polypropylene gasket which through an extrusion process has been introduced 2% (w / w) squalene as an additive ethylene absorbent.
  • Figure 2 shows the process of maturation over six (6) weeks for a set of gulupa fruits (Passiflora edulis Sims fo. edulis) stored under the same conditions environmental in different types of packaging, where “without pack ”represents fruit samples stored without use of packaging, "polyolefin film” represents a polyethylene or polypropylene packaging without additive some, and “polyolefin film with reducer” represents a polyethylene or polypropylene gasket which through an extrusion process has been introduced 2% (w / w) diludine as an additive ethylene reducer
  • Figures 3, 4 and 5 show the gulupa sensory quality parameters in two different packages and at different periods of storage at a temperature of 8 ° C: a package commercial polymer (dark bars) and a gasket asset containing squalene as an absorbent additive of the present invention (light gray bars).
  • Figure 1 shows the process of maturation over six weeks for a set of gulupa fruits (Passiflora edulis Sims fo. edulis) stored under the same environmental conditions in Different types of packaging.
  • the fruit stored in the packing with the adsorbent additive in a concentration of 2% establishes an atmosphere in the packaging with a lower concentration of ethylene throughout all trial weeks, which makes a big difference with unpacked fruit and fruit in a package plastic without the adsorbent additive.
  • Remarkable is the decrease in the climatic peak (maximum production of ethylene in five weeks) where with the film with additive is presented 3 and 6 times less concentration of ethylene than with the polymer film without additive or with Fruit without packaging, respectively.
  • Figure 2 presents the results for the case in which the additive used in one of the packages it is an olefin reducing agent in a concentration less than 2% and its comparison with other types of packaging. Also in this case the gulupa fruits stored in The polyolefin bag with the additive is preserved in better way than the other two samples with which Compare the ripening process. Similar to previous example, in the climacteric peak the reduction of Ethylene production with the reducer packaging is appreciable.
  • a shaped cupping panel by 8 trained panelists evaluated the appearance-color of the shell, appearance-color of the pulp and aroma-flavor of the pulp. And it was compared to a package Commercial used currently.
  • the values obtained for the three attributes were averaged for all experiments and its value is reported as “Medium scores” in Figures 3, 4 and 5.
  • Figures 3, 4 and 5 show these results for each attribute, values close to the maximum they represent the best possible quality and close values to one they represent a totally undesirable quality.
  • the results for absorbent and reducing additives ethylene are very similar, therefore only Show the result with the absorbent.
  • Figure 3 and 5 show that the appearance and color of the shell and appearance and color of the pulp during the period of storage suffer small differences with respect to commercial packaging. But after 4 and until 7 week, there are no appreciable changes. Therefore the developed packaging behaves the same as packaging commercial in these attributes.
  • Figure 4 shows how Commercial packaging better preserves the aroma and flavor of the pulp of the fruit during the first 4 weeks of storage. But the packing with absorbent here developed presents better results in recent storage weeks (from week 4 to week 7). The above is very important, since the last weeks of storage, are precisely those that They use to display the fruit to the final buyer. Fits note that within the analyzed attributes, the aroma and taste of the pulp of the fruit is the most important For the final consumer.
  • additives "A” ethylene inhibitors "I” such as AOA or “R” ethylene reducers such as diludine a different concentrations ranging from 0.5: 1.0 and 1.5% (w / w).
  • the scope of this invention is defined to fruit products that in their post-harvest process They produce ethylene within their metabolic process. May be for cargo packaging in transport or for domestic storage

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Mechanical Engineering (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)

Abstract

La présente invention concerne une composition polymère destinée à absorber l'éthylène et d'autres composés gazeux, comprenant un substrat polymère renfermant une polyoléfine ou un mélange de polyoléfines et un ou plusieurs agents de capture d'éthylène en concentration comprise entre 0,5% et 5%. L'invention concerne également un emballage retardant le processus de maturation et de sénescence dans des fruits, des végétaux et des feuilles, caractérisé en ce qu'il comprend ladite composition, ainsi qu'un procédé pour prolonger la vie utile desdits produits périssables pendant leur transport, leur stockage et leur commercialisation.
PCT/IB2015/058582 2014-11-06 2015-11-06 Emballage polymère retardant le procesus de maturation et de sénescence de produits végétaux frais WO2016071875A1 (fr)

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CO14-245775 2014-11-06
CO14245775 2014-11-06

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3883673A (en) * 1969-07-22 1975-05-13 Solomon Aronovich Giller Stabilization of carotene
ES2148157T3 (es) * 1991-04-02 2000-10-16 Cryovac Inc Composiciones, articulos y metodos para eliminar oxigeno.
US7345008B1 (en) * 1998-07-29 2008-03-18 Kao Corporation Freshness-keeping agents for plants
US20090045095A1 (en) * 2007-08-13 2009-02-19 Bag Innovations Group, Llc Packaging for Extending Life of Respiring Produce and Other Perishable Foodstuffs

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3883673A (en) * 1969-07-22 1975-05-13 Solomon Aronovich Giller Stabilization of carotene
ES2148157T3 (es) * 1991-04-02 2000-10-16 Cryovac Inc Composiciones, articulos y metodos para eliminar oxigeno.
US7345008B1 (en) * 1998-07-29 2008-03-18 Kao Corporation Freshness-keeping agents for plants
US20090045095A1 (en) * 2007-08-13 2009-02-19 Bag Innovations Group, Llc Packaging for Extending Life of Respiring Produce and Other Perishable Foodstuffs

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
ANBINDER, PABLO: "Caracterización, evaluación y aplicaciones de peliculas poliméricas activas.", TESIS DOCTORAL UNIVERSIDAD NACIONAL DE LA PLATA, FACULTAD DE CIENCIAS EXACTAS, DEPARTAMENTO DE QUIMICA, 2012, ISBN: 978-950-34-0810-0 *
GUTIERREZ, L. ET AL.: "Desarrollo de una pelicula polimérica con propiedades antiempañantes.", REVISTA COLOMBIANA DE QUIMICA, vol. 40, no. 1, 2011, pages 65 - 77 *
ROONEY, M.L.: "Active Food Packaging.", DIVISION OF FOOD SCIENCE & TECHNOLOGY, 1995, North Ryde, New South Wales, Australia, ISBN: 978-1-4613-5910-4 *

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