Improved Antibrowning Compositions
Need:
Appearance has been shown to have a major effect on a consumer's decision to purchase foods, such as fresh-cut fruit and vegetable products. Enzymatic browning is one of the major problems affecting the aesthetic quality, flavor, and nutritional value of fresh fruits and vegetables. Enzymatic browning can be inhibited by chemical inhibiting agents, but the use of browning inhibitors in food is limited by considerations. relevant to toxicity, wholesomeness, and their effect on taste, texture, and cost. Currently, some antibrowning methods provide favorable results to reduce browning of food products; however, they are expensive to use and do not provide effective inhibition of microbial growth. There is a need for new compositions and methods for preventing browning and microbial growth in food products with low cost and high effectiveness.
Solution:
Researchers at Cal Poly, San Luis Obispo have developed antibrowning compositions for food products. Specifically, [more in depth description]. [Description of how it works]. The results demonstrate the compositions have superiority since they prevent browning and prevent growth of bacteria, yeasts, and molds in the food products. Antibrowning compositions for food products, for example fresh produce, are disclosed herein. These antibrowning compositions can also, for example, be used to prevent growth of bacteria, yeasts and molds in the food products. Methods for using the antibrowning compositions are also disclosed herein.
Applications:
- Agriculture
Advantages:
- The antibrowning composition is effective in reducing browning on the food product by at least about two folds for at least about 21 days as compared to the food product untreated with the antibrowning composition
- The antibrowning composition is effective in reducing bacterial growth on the food product by at least about 90% for at least about 21 days as compared to the food product untreated with the antibrowning composition.
- Provide a method of promoting or extending freshness in a food product comprising: administering an effective amount of a composition comprising calcium ascorbate, calcium propionate, and calcium chloride to the food product, wherein the administration of said composition prohibits or reduces the growth of microbes in the food product.
- On pre-cut products, it inhibits the growth of potentially harmful microbes.
- It is a pH neutral formula that prevents product softening due to low pH during storage.
- Special, modified-atmosphere packaging films are not required and off-flavors associated with low-oxygen atmospheres do not occur.
- Surface moisture is retained which helps maintain the fresh appearance of pre-cut or lightly-processed produce.
IP Status:
US 9,044,045 issued 06/02/2015
Licensing Status:
Available - please contact us for more information.