Nano-cellulose edible coatings and uses thereof

A technology of nanofibrils and cellulose, which can be used in cellulose coatings, food ingredients as coating agents, and protective coatings to protect fruits/vegetables. It can solve problems such as economic losses and juice loss.

Pending Publication Date: 2016-01-13
THE STATE OF OREGON ACTING BY & THROUGH THE OREGON STATE BOARD OF HIGHER EDUCATION ON BEHALF OF OREGON STATE UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Juice loss can also result in financial losses for processors

Method used

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  • Nano-cellulose edible coatings and uses thereof
  • Nano-cellulose edible coatings and uses thereof
  • Nano-cellulose edible coatings and uses thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0173] This example describes compositions for the preparation of cellulose nanofibrils (CNFs) comprising crystalline and amorphous regions, with widths from three to several hundred nm and aspect ratios greater than 50, reminiscent of primary filaments in plant cell walls.

[0174] The CNFs are formed by the fibrillation process with or without chemical pretreatment in the mechanical refining of cellulose, such as but not limited to wood fibers or non-wood plant fibers, with or without residual hemicellulose. In some instances, CNFs are obtained commercially.

[0175] Nanoparticles, nanodots or nanopowder calcium carbonate (NCC) are cubic high surface area particles. Nanoscale calcium carbonate has a particle size of about 60 nm to about 100 nm when examined with a scanning electron microscope (SEM). Existing applications of NCC focus on its application in drug delivery, by making it bear hydrophilic protein-based drugs, and its potential imaging, biomedical and bioscienti...

Embodiment 2

[0181] This example describes the prevention of pigment / nutrient leaching from blueberry fruit using embodiments of the compositions disclosed herein. All embodiments, with or without the addition of nano-calcium carbonate, nearly eliminated the loss of anthocyanin pigments from blueberries (compared to controls) during heat treatments similar to those seen in the industry.

[0182] With different CNF, NCC and CaCl shown in Table 4 2Solution coating of blueberries, either by dipping the fruit in a solution of the composition (dipping the blueberries in the solution of the composition for 1 minute and then drying at room temperature) or by spraying (at 30 psi pressure , the solution of the composition is sprayed onto the surface of blueberries, and then dried at room temperature).

[0183] Uncoated and coated blueberries (or cherries in some embodiments) were filled into glass jars filled with distilled water, placed in a water bath with temperature control, and subjected to o...

Embodiment 3

[0187] This example describes the coating of apples using embodiments of the compositions disclosed herein.

[0188] Peel, core, and slice apples into even-thick slices. The resulting pieces were then dipped in the CNF-containing composition or left uncoated before being frozen in a forced air freezer (-20°C) for 24 hours. Afterwards, the samples were removed from the freezer and thawed at ambient temperature (18-23°C) for about 6 hours. The mass change during freezing (condensation) and the change in the total amount of liquid exuded from the thawed apples (syringe and evaporation) were determined.

[0189] Overall, as shown in Table 5, the total weight loss (%) after thawing of the coated apple slices was lower than the total weight loss after thawing of the uncoated apple slices. In addition, it was found that with coated apples ( Figure 10B ) on uncoated slices caused by the ambient humidity in the thawing chamber formed on thawed apples to a greater extent ( Figure ...

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Abstract

Disclosed herein are embodiments of a composition comprising at least one cellulose nanomaterial and an inorganic salt component. The disclosed compositions are useful for forming edible coatings / films on plants, plant parts, and other objects. In some disclosed embodiments, the compositions further comprise a crosslinking agent. The disclosed compositions and coatings / films made using the compositions are effective at protecting fresh and processed produce and other substances and products, from various different types of food processing damage (and the deleterious effects associated therewith), and biotic and / or abiotic stresses that reduce quality and marketability.

Description

[0001] Cross-references to related applications [0002] This application claims priority to U.S. Provisional Application No. 61 / 784,060, filed March 14, 2013, and U.S. Provisional Application No. 61 / 895,929, filed October 25, 2013, each of which is incorporated by reference in its entirety incorporated into this article. technical field [0003] The present disclosure relates to the field of protective coatings, especially plant, plant parts and food coatings. Compositions for forming protective films and methods of making and using these compositions and coatings are also related. Background technique [0004] Finding acceptable coatings for food products such as fresh fruit and processed vegetables, cheese, bakery products, raw and hard-boiled eggs, fresh and processed meat, and seafood products is a daunting task. The coating should be edible and, once applied, act as a barrier to moisture, gas and / or UV rays and unwanted microorganisms. However, several other criteri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16A23L3/005C09D101/02
CPCA23B7/16C09D101/02A23V2002/00A23V2200/048A23V2200/22A23V2200/25A23V2250/1578A23V2250/2106A23V2250/5108A23L3/005
Inventor 赵艳云J·塞门森G·卡文德郑朱娟L·H·富奇盖米
Owner THE STATE OF OREGON ACTING BY & THROUGH THE OREGON STATE BOARD OF HIGHER EDUCATION ON BEHALF OF OREGON STATE UNIV
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