Method for preparing a preserved fruit composition

Abstract

The present invention relates to a method for preparing a preserved fruit composition having a Brix value of 10° to 60°, a moisture content of at least 20% by weight, and a pH in the range of 3.0 to 4.2, comprising the steps of: providing a non-preserved fruit composition; combining the non-preserved fruit composition with an acetate buffer having a pH in the range of 3.0 to 5.7 to prepare a buffered fruit composition, the acetate buffer containing 10 to 50% by weight of dissolved acetate salts in the form of dissolved acetic acid and dissolved acetate anions; and, if necessary, adding water and / or an acidulant to the buffered fruit composition to achieve a moisture content of at least 20% by weight and a pH in the range of 3.0 to 4.2.

Description

[Technical Field]

[0001] [Technical field of the invention] The present invention relates to a method for preparing a preserved fruit composition having a Brix value of 10° to 60°, a moisture content of at least 20% by weight, and a pH in the range of 3.0 to 4.2, which method comprises the addition of an acetate buffer. Examples of fruit compositions that can be preserved in this way include fruit preparations, fruit fillings, fruit purees, fruit sauces, fruit preserves, fruit juices, and fruit juice concentrates.

[0002] The present invention also relates to the use of an acetate buffer for preserving a fruit composition.

[0003] Acetate buffers can be suitably used to extend the shelf life of fruit compositions by preventing or retarding microbial spoilage. Acetate buffers can be used as clean-label alternatives to preservatives such as potassium sorbate and sodium benzoate. Furthermore, acetate buffers can be applied to fruit compositions without adversely affecting the taste or appearance of the product.

[0004] [Background of the invention] Food spoilage is a major problem for the food industry, leading to food waste, substantial economic losses to producers and consumers, and negative impacts on brand reputation. Microbiological spoilage is caused by a wide variety of bacteria, molds, and yeasts. Spoilage by yeasts and molds is favored in products with a low pH, generally below 5.5, a high moisture content, and the presence of sugars, organic acids, and other easily metabolized carbon sources.

[0005] To avoid microbial spoilage and thus extend product shelf life, different processes (including the use of disinfectants and chemical preservatives such as benzoates, sorbates, nitrates, nitrites, and sulfites) are used. In parallel, public authorities are encouraging the food industry to limit the use of these compounds and develop natural methods for food preservation. This is accompanied by a strong societal demand for "clean-label" food products, as consumers are looking for more natural, less heavily processed, and safer products. Consumers want to know the composition of their food. For this reason, consumers pay more attention to product labels and prefer short, clean, and clear labels with primarily natural ingredients and ingredient names that consumers know and understand.

[0006] Verdad Ovvio 410 is a vinegar-based product used for natural preservation in chilled foods such as delicatessen-style salads, dips and spreads. Verdad Ovvio 410 naturally extends shelf life and enhances key appetizing flavors.

[0007] WO 2019 / 038681 relates to a natural food preservative selected from the group consisting of plant essential oils, organic acids, and combinations thereof. In an example, the document describes the preparation of a jam preservative, in which 30 g of clove bud oil, 250 g of lactic acid, 193 g of citric acid, 7 g of cardamom extract, 70 g of natamycin, 200 g of maltodextrin, and 250 g of silica were incorporated into a ribbon mixture and thoroughly mixed to obtain approximately 1,000 g of a uniformly mixed powdered fruit jam preservative blend.

[0008] U.S. Pat. No. 5,624,698 describes a method for stabilizing a beverage fountain syrup composition containing 0.2-3% dispersed oil phase and having a Brix value of 30°-70°, consisting essentially of incorporating into said syrup composition 0.02-0.3% xanthan gum and 0.2-0.10% modified food starch, wherein the ratio of modified food starch to oil is from about 0.1 to about 0.4.

[0009] [Summary of the Invention] The present inventors have developed a method for preparing a preserved fruit composition, which comprises the addition of an acetate buffer. More specifically, the present invention relates to a method for preparing a preserved fruit composition having a Brix value of 10° to 60°, a moisture content of at least 20% by weight, and a pH in the range of 3.0 to 4.2, comprising: providing a non-preserved fruit composition having a total moisture content of at least 15% by weight and comprising no more than 85% by weight of dry matter, said dry matter comprising 30-92% by weight of dry matter of sugars selected from fructose, glucose, sucrose and combinations thereof, and 8-80% by weight of dry matter of non-sugar dried fruit matter; preparing a buffered fruit composition by combining the unpreserved fruit composition with an acetate buffer having a pH in the range of 3.0 to 5.7, the acetate buffer containing 10 to 50% by weight of dissolved acetate in the form of dissolved acetic acid and dissolved acetate anions; adding water and / or an acidulant, if necessary, to the buffered fruit composition to achieve a water content of at least 20% by weight and a pH in the range of 3.0 to 4.2; The present invention relates to a method, including:

[0010] The preservation method of the present invention effectively prevents microbial spoilage in fruit compositions without adversely affecting the organoleptic properties of the product. The use of acetate buffer has the additional advantage that it can be applied in the form of a "clean label" ingredient, for example when vinegar is used as an ingredient.

[0011] The method optionally includes the step of adding water and / or an acidulant after combining the unpreserved fruit composition with the acetate buffer. For example, a preserved fruit concentrate can be prepared according to the present invention by adding an acetate buffer to a 60° Brix fruit juice concentrate having a pH of 4.2, followed by adding water to reduce the Brix to 15° and adding an acidulant to reduce the pH of the diluted juice concentrate to pH 3.6.

[0012] The present invention further relates to the use of the acetate buffer described above for preserving fruit compositions.

[0013] [Detailed Description of the Invention] Accordingly, a first aspect of the present invention provides a method for preparing a preserved fruit composition having a Brix value between 10° and 60°, a moisture content of at least 20% by weight and a pH in the range of 3.0 to 4.2, comprising the steps of: providing an unpreserved fruit composition having a total moisture content of at least 15% by weight and comprising no more than 85% by weight of dry matter, said dry matter comprising 30-92% by weight of dry matter of sugars selected from fructose, glucose, sucrose and combinations thereof, and 8-80% by weight of dry matter of non-sugar dried fruit matter; preparing a buffered fruit composition by combining the unpreserved fruit composition with an acetate buffer having a pH in the range of 3.0 to 5.7, the acetate buffer containing dissolved acetic acid (CH3COOH) and dissolved acetate anions (CH3COOH); - 10-50 wt. % of dissolved acetate in the form of adding water and / or an acidulant, if necessary, to the buffered fruit composition to achieve a water content of at least 20% by weight and a pH in the range of 3.0 to 4.2; The present invention relates to a method, including:

[0014] As used herein, the term "fruit composition" refers to a sweetened food product containing fruit material in the form of fruit pieces, fruit puree, and / or fruit juice, and which may contain added sugars and optionally some minor ingredients. Non-limiting examples of fruit compositions according to the present invention include fruit preparations, fruit fillings, fruit purees, fruit sauces, candied fruits, fruit juices, and fruit juice concentrates.

[0015] As used herein, the term "non-sugar dried fruit substances" refers to the dried fruit substances contained in the fruit composition other than the sugar components of the fruit, i.e., the combination of fructose, glucose and sucrose.

[0016] Whenever "water content" or "total water content" is mentioned herein, it means the total water content, including for example the water contained in the fruit pieces.

[0017] The Brix value of a preserved fruit composition is equal to the Brix value of the liquid contained in the composition. In the case of fruit juice, the Brix value is equal to the Brix value of the fruit juice. In the case of a fruit filling containing fruit pieces and a liquid phase, the Brix value is equal to the Brix value of the liquid phase. The Brix value is determined at 20°C using a refractometer.

[0018] Whenever a fruit is referred to herein, it means the fleshy seed-associated structure of a plant that can be sweet or sour and that can be eaten raw, unless otherwise specified.

[0019] In a preferred embodiment, the non-sugar dried fruit material is derived from a fruit selected from the group consisting of apple, cherry, banana, grape, lemon, lime, orange, mango, apricot, pineapple, blueberry, strawberry, raspberry, mulberry, blackcurrant, redcurrant, plum, fig, pear, mandarin, grapefruit, peach, passion fruit, melon, kiwifruit, guava, pawpaw, coconut, litchi, and combinations thereof.

[0020] The preserved fruit compositions of the present invention preferably have a Brix value of at least 12°, more preferably in the range of 13 to 55°, most preferably in the range of 15 to 40°.

[0021] The water content of the preserved fruit composition is preferably in the range of 60 to 88% by weight, more preferably in the range of 65 to 85% by weight, and most preferably in the range of 68 to 82% by weight.

[0022] The preserved fruit composition preferably has a pH in the range of 3.2 to 4, more preferably in the range of 3.3 to 3.8.

[0023] In a preferred embodiment, the preserved fruit composition contains 4 to 50% by weight, more preferably 6 to 40% by weight, most preferably 7 to 32% by weight of sugars selected from fructose, glucose, sucrose and combinations thereof.

[0024] In a further preferred embodiment, the preserved fruit composition contains 3-40% by weight, more preferably 5-30% by weight, most preferably 8-20% by weight of non-sugar dried fruit matter.

[0025] The combination of fructose, glucose, sucrose and non-sugar dry matter will typically comprise at least 10% by weight of the preserved fruit composition, more preferably 12-70% by weight, most preferably 14-35% by weight.

[0026] The preserved fruit composition preferably comprises 0.3 to 4% by weight, more preferably 0.5 to 3.2% by weight of dissolved acetate in the form of dissolved acetic acid and dissolved acetate anions.

[0027] Dissolved acetate can be obtained from acetic acid containing natural products such as vinegar, for example as described in EP 3122865.

[0028] In addition to sugar, non-sugar dried fruit materials and water, the preserved fruit composition may suitably contain other ingredients such as flavors, colorants, thickeners, gelling agents, vitamins, minerals and antioxidants.

[0029] In a preferred embodiment, the preserved fruit composition has a water activity of at least 0.8, more preferably at least 0.85, most preferably at least 0.9.

[0030] The non-preserved fruit composition used in the method preferably has a total water content of at least 30% by weight, more preferably at least 45% by weight, most preferably at least 60% by weight.

[0031] The non-preserved fruit composition preferably comprises up to 70% by weight dry matter, more preferably 12-60% by weight dry matter, most preferably 15-50% by weight dry matter.

[0032] According to a particularly preferred embodiment, the non-preserved fruit composition comprises at least 30% by weight of fruit pieces, more preferably at least 45% by weight, most preferably at least 55% by weight of fruit pieces having a weight of at least 0.1 grams.

[0033] The fruit pieces are preferably pieces of fruit selected from apple, cherry, banana, grape, lemon, lime, orange, mango, apricot, pineapple, blueberry, strawberry, raspberry, mulberry, black currant, red currant, plum, fig, pear, mandarin, grapefruit, peach, passion fruit, melon, kiwi fruit, guava, pawpaw, coconut, lychee, and combinations thereof.

[0034] The total water content of the non-preserved fruit composition is preferably in the range of 40-90% by weight, more preferably in the range of 60-88% by weight, most preferably in the range of 65-86% by weight.

[0035] The non-preserved fruit composition preferably comprises 40-90% by weight of dry matter of sugars selected from fructose, glucose, sucrose and combinations thereof and 10-60% by weight of dry matter of non-sugar dried fruit material, more preferably 45-80% by weight of dry matter of sugars selected from fructose, glucose, sucrose and combinations thereof and 20-55% by weight of dry matter of non-sugar dried fruit material.

[0036] Fructose is preferably contained in the non-preserved fruit composition at a concentration of at least 10% by weight of dry matter, more preferably at a concentration of 12-45% by weight of dry matter, most preferably at a concentration of 15-40% by weight of dry matter.

[0037] The acetate buffer used in the present method preferably contains 15 to 45% by weight, more preferably 17.5 to 40% by weight, and most preferably 18 to 35% by weight of dissolved acetate in the form of dissolved acetic acid and dissolved acetate anions.

[0038] According to a particularly preferred embodiment, the acetate buffer has a pH in the range of 3.2 to 5.5.

[0039] Preferably, the acetate buffer contains (i) cations selected from potassium, sodium cations, calcium cations, and combinations thereof, and (ii) dissolved acetate salts in a molar ratio of 1:25 to 1:1.5, preferably 1:20 to 1:2.

[0040] According to a particularly preferred embodiment, sodium, calcium and potassium cations together constitute at least 90 mole %, more preferably at least 90 mole %, of the dissolved cations in the acetate buffer.

[0041] According to a further preferred embodiment, potassium cations constitute at least 60 mole %, more preferably at least 75 mole %, and most preferably at least 90 mole % of the dissolved cations.

[0042] According to another preferred embodiment, acetate anions represent at least 80 mole % of the dissolved anions in the acetate buffer.

[0043] In one advantageous embodiment, in the acetate buffer, acetate anions represent at least 80 mole % of the dissolved anions and potassium cations represent at least 90 mole % of the dissolved cations.

[0044] In an alternative advantageous embodiment, the acetate buffer preferably contains 5-30% by weight, more preferably 10-25% by weight, and most preferably 15-20% by weight of a dissolved organic acid in the form of a dissolved protonated organic acid and a dissolved organic acid anion, said organic acid being selected from lactic acid, propionic acid, malic acid, ascorbic acid, citric acid, fumaric acid, adipic acid, tartaric acid, and combinations thereof. More preferably, the organic acid is selected from lactic acid, propionic acid, and combinations thereof. Most preferably, the organic acid is lactic acid.

[0045] The acetate buffer solution containing a dissolved organic acid preferably contains dissolved acetate and dissolved organic acid in a molar ratio of 1:1 to 5:1, more preferably 1.3:1 to 3:1.

[0046] The acetate buffer containing a dissolved organic acid preferably contains (i) a cation selected from sodium cations, potassium cations, calcium cations, and combinations thereof, and (ii) a combination of dissolved acetate and dissolved organic acid in a molar ratio of 1:25 to 1:1.5, more preferably 1:20 to 1:2.

[0047] According to a particularly preferred embodiment, the acetate buffer contains 5 to 30% by weight, more preferably 10 to 25% by weight, most preferably 15 to 20% by weight of dissolved lactic acid in the form of dissolved protonated lactic acid and dissolved lactate anions.

[0048] The acetate buffer containing dissolved lactic acid preferably contains acetate anions and lactate anions in a molar ratio of 1:1 to 5:1, more preferably 1.3:1 to 3:1.

[0049] The acetate buffer containing dissolved lactic acid preferably contains (i) a cation selected from sodium cations, potassium cations, calcium cations, and combinations thereof, and (ii) a combination of dissolved acetate and dissolved lactic acid in a molar ratio of 1:25 to 1:1.5, more preferably 1:20 to 1:2.

[0050] According to another preferred embodiment, the non-preserved fruit composition is combined with an acetate buffer in an amount to provide from 25 to 300 millimoles, more preferably from 40 to 250 millimoles, and most preferably from 50 to 200 millimoles of dissolved acetic acid and dissolved acetate salts in the form of acetate anions per kilogram of preserved fruit preparation.

[0051] According to yet another preferred embodiment, the non-preserved fruit composition is combined with acetate buffer in an amount to provide 25 to 300 millimoles, more preferably 40 to 250 millimoles, and most preferably 50 to 200 millimoles of a combination of (i) dissolved acetate in the form of dissolved acetic acid and acetate anions, and (ii) dissolved organic acids in the form of dissolved protonated organic acids and dissolved organic acid anions, per kilogram of preserved fruit preparation.

[0052] In the method, preferably, 100 parts by weight of the unpreserved fruit composition is combined with 0.5 to 10 parts by weight of an acetate buffer, more preferably, 100 parts by weight of the fruit composition is combined with 1 to 9 parts by weight of an acetate buffer, and most preferably, 100 parts by weight of the fruit composition is combined with 2 to 8 parts by weight of an acetate buffer.

[0053] A further aspect of the present invention relates to the use of an acetate buffer according to the present invention for preserving a fruit composition.

[0054] According to a preferred embodiment, the acetate buffer according to the invention is used to prevent or inhibit microbial spoilage, more preferably to prevent or inhibit the growth of molds and / or yeasts.

[0055] The present invention is further illustrated by the following non-limiting examples.

[0056] [Example] Example 1 An acetate buffer according to the present invention was prepared according to the following table:

[0057] [Table 1]

[0058] PURAC® FCC80 (Corbion, The Netherlands) is a product containing 80% lactic acid. Acetate FCC, FG is glacial acetic acid with a purity of at least 99.5% (Merck), and potassium acetate is an anhydrous product with a purity of more than 99% (ACROS).

[0059] Example 2 The acetate buffer described in Example 1 was tested as a clean-label preservative in bakery fruit fillings of 25° (72% water by weight) and 34° (63% water by weight) Brix. The 25° Brix bakery fruit filling is commercially available in the Netherlands (product name: "Taart Vlaaifruit", supplier name: HAK) and contains 51% fruit (strawberries, blackberries, blackcurrants, and cherries as whole berries, not diced or sliced), water, sugar, modified cornstarch, and natural flavors. The 34° Brix bakery fruit filling was obtained by adding sugar to a product with a 25° Brix.

[0060] Acetate buffer was added to fruit filling samples at different concentrations, and the fruit fillings were then inoculated with a cocktail of yeast or mold. The samples were incubated at 20°C and microbial growth was monitored over time.

[0061] Challenge Research 1 In this study, the effectiveness of acetate buffers according to the present invention was tested on a mixture of yeasts at pH 3.2 and pH 3.5 (pH adjusted using 1M HCl and 1M NaOH). Samples were inoculated with a mixture containing approximately 3 log CFU / g of Pichia membranefaciens, Saccharomyces cerevisiae, and Rhodotorula mucilagenosa. Samples were then incubated at 20°C and monitored over time. The results are shown in Table 2 below.

[0062] [Table 2]

[0063] Challenge Research 2 In this study, the effectiveness of a preservative according to the present invention was tested against a mixture of molds at pH 3.2 and pH 3.5 (pH adjusted using 1M HCl and 1M NaOH). Samples were inoculated with a mixture containing approximately 3.75 log spores / g of Aspergillus niger, Talaromyces sp., and Neosartorya spinosa. Samples were then incubated at 20°C and monitored over time. The results are shown in Table 3 below.

[0064] [Table 3]

[0065] Challenge Research 3 In this study, the effectiveness of a preservative according to the present invention was tested against a mixture of yeasts or molds at pH 3.8 (pH adjusted using 1M HCl and 1M NaOH) and different Brix degrees. Samples were inoculated with approximately 3 log CFU / g of yeasts receiving a mixture containing Saccharomyces bayanus, Saccharomyces cerevisiae, and Rhodotorula mucilagenosa. Samples were inoculated with approximately 3.75 log spores / g of molds receiving a mixture of Aspergillus niger, Talaromyces sp., and Neosartoria spinosa. After inoculation, samples were incubated at 20°C and monitored over time. The results are shown in Table 4 below.

[0066] [Table 4]

Claims

1. 1. A method for preparing a preserved fruit composition having a Brix value of 10° to 60°, a moisture content of at least 20% by weight and a pH in the range of 3.0 to 4.2, comprising: providing a non-preserved fruit composition having a total moisture content of at least 15% by weight and comprising no more than 85% by weight of dry matter, said dry matter comprising 40-90% by weight of dry matter of sugars selected from fructose, glucose, sucrose and combinations thereof, and 10-60% by weight of dry matter of non-sugar dried fruit matter; preparing a buffered fruit composition by combining 100 parts by weight of the unpreserved fruit composition with 0.5 to 10 parts by weight of an acetate buffer having a pH in the range of 3.0 to 5.7, the acetate buffer containing 10 to 50% by weight of dissolved acetate in the form of dissolved acetic acid and dissolved acetate anions; adding water and / or an acidulant, if necessary, to said buffered fruit composition to achieve a water content of at least 20% by weight and a pH in the range of 3.0 to 4.2; A method comprising:

2. 2. The method of claim 1, wherein the acetate buffer contains 15 to 45% by weight of dissolved acetate in the form of dissolved acetic acid and dissolved acetate anions.

3. 3. The method of claim 1, wherein the acetate buffer has a pH in the range of 3.2 to 5.

5.

4. 4. The method of any one of claims 1 to 3, wherein the acetate buffer contains (i) cations selected from potassium, sodium cations, calcium cations, and combinations thereof, and (ii) dissolved acetate salt in a molar ratio of 1:25 to 1:1.

5.

5. The method of claim 4, wherein the acetate buffer contains (i) cations selected from potassium, sodium cations, calcium cations and combinations thereof, and (ii) dissolved acetate salts in a molar ratio of 1:20 to 1:

2.

6. 6. The method of any one of claims 1 to 5, wherein acetate anions represent at least 80 mole % of the dissolved anions in the acetate buffer and potassium cations represent at least 90 mole % of the dissolved cations in the acetate buffer.

7. 7. The method of any one of claims 1 to 6, wherein the acetate buffer contains 5 to 30% by weight of dissolved organic acid in the form of dissolved protonated organic acid and dissolved organic acid anion, the organic acid being selected from lactic acid, propionic acid, malic acid, ascorbic acid, citric acid, fumaric acid, adipic acid, tartaric acid, and combinations thereof.

8. 8. The method of claim 7, wherein the acetate buffer contains dissolved acetate and dissolved organic acid in a molar ratio of 1:1 to 5:

1.

9. The method of claim 8, wherein the acetate buffer contains dissolved acetate and dissolved organic acid in a molar ratio of 1.3:1 to 3:

1.

10. 10. The method of any one of claims 7 to 9, wherein the acetate buffer contains (i) cations selected from sodium cations, potassium cations, calcium cations, and combinations thereof, and (ii) a combination of dissolved acetate and dissolved organic acid in a molar ratio of from 1:25 to 1:1.

5.

11. The method of claim 10, wherein the acetate buffer contains (i) a cation selected from sodium cations, potassium cations, calcium cations, and combinations thereof, and (ii) a combination of dissolved acetate and dissolved organic acid in a molar ratio of 1:20 to 1:

2.

12. The method according to any one of claims 7 to 11, wherein the organic acid is lactic acid.

13. 13. The method of any one of claims 1 to 12, wherein the non-preserved fruit composition is combined with an amount of acetate buffer to provide 25 to 300 millimoles of dissolved acetic acid and dissolved acetate in the form of acetate anions per kilogram of preserved fruit preparation.

14. 14. The method of any one of claims 1 to 13, wherein the non-sugar dried fruit material is derived from a fruit selected from apple, cherry, banana, grape, lemon, lime, orange, mango, apricot, pineapple, blueberry, strawberry, raspberry, mulberry, black currant, red currant, plum, fig, pear, mandarin, grapefruit, peach, passion fruit, melon, kiwi fruit, guava, pawpaw, coconut, lychee, and combinations thereof.

15. A method according to any one of claims 1 to 14, wherein the non-preserved fruit composition comprises at least 30% by weight of fruit pieces having a weight of at least 0.1 grams.

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