Edible coating based on palm mucilage with antimicrobial properties for use on fruits and eggs.

Description

1 / 6 Edible coating based on palm mucilage with antimicrobial properties for use on fruits and eggs. FIELD OF THE INVENTION

[001] The present invention belongs to the field of food technology and agricultural product preservation, specifically related to the development of natural edible coatings that provide antimicrobial and antifungal protection and increase the shelf life of fruits and eggs. The present invention has high potential for industrial application in the food sector, and can be used by fruit producers, farms and industries interested in sustainable food preservation solutions. Furthermore, the coating can be incorporated into production chains that aim to add value to agricultural products and meet the demands of consumers conscious of ecological solutions. BACKGROUND OF THE INVENTION

[002] The use of edible coatings on food is gaining prominence as a sustainable alternative to synthetic coatings and plastic packaging. These coatings act as physical barriers against microorganisms and environmental factors, contributing to food preservation during storage and transport.

[003] The coating protects food without compromising sensory characteristics such as taste, aroma and texture, preserving quality. It allows the addition of bioactive compounds and nutrients, adding value to the final product through nutritional enrichment.

[004] The coating uses palm as raw material, a plant widely cultivated in semi-arid regions, promoting the use of resources Petition 870250012779, dated 02 / 17 / 2025, page 10 / 17 2 / 6 of which are renewable natural materials, it replaces synthetic coatings and contributes to the reduction of plastic waste.

[005] The mucilage extracted from cacti, such as the prickly pear (Nopalea and Opuntia), exhibits viscoelastic properties, water retention, and bioactivity, making it a promising raw material for edible coatings. However, there is still a lack of technologies that utilize this raw material in coatings capable of meeting multiple applications, such as fruits and eggs, while maintaining sensory characteristics and promoting nutritional benefits.

[006] The coating can be applied to different types of agricultural products, with formulations adaptable to specific needs. The antimicrobial and antifungal action significantly reduces deterioration by microorganisms and extends the shelf life of fruits and eggs, maintaining their quality during storage and transport.

[007] In the patent literature, there are patent applications related to the manufacture of food coatings using natural constituents, many of them derived from plant extracts. However, the patents found differ with respect to the process and product of the present invention.

[008] Patent BR 102023001394-5 A2, published on 01 / 25 / 2023, deals with the development of a liquid coating to be applied to intact, highly perishable fruits and vegetables, aiming to delay their metabolic activity and maintain quality, allowing for the reduction of post-harvest losses and extending the shelf life. For the development of the liquid coating, fresh peeled cassava; pulp and peel of green soursop; fresh banana "umbilicus" and water are used. The coating is edible and should be applied in spray form to fruits and vegetables, always at room temperature.The guaranteed preservation time with the use of this coating is 21 to 30 days under refrigeration and 10 to 15 days at room temperature for intact fruits and vegetables. However, this is unrelated to the formulation proposed in the present invention. Petition 870250012779, dated 02 / 17 / 2025, page 11 / 17 3 / 6

[009] Patent BR 102023001407-0 A2, published on 01 / 25 / 2023, deals with the development of an innovative liquid coating based on beeswax to be applied to intact, highly perishable fruits and vegetables, aiming to retard their metabolic activity and maintain quality, allowing for the reduction of post-harvest losses and extending the shelf life. The liquid coating is made using water, beeswax, alcohol, and vinegar. The guaranteed preservation time with the use of this coating is 62 to 75 days under refrigeration and 40 to 57 days at room temperature. This technology differs from the present invention in the use of alcohol and vinegar as well as the production process.

[0010] Patent BR 102023012577-8 A2, published on 06 / 22 / 2023, refers to an edible coating, notable for being obtained from the processing of cassava flour, for post-harvest application on vegetables. Its purpose is the environmentally sound disposal of cassava pulp residue, preventing waste and simultaneously increasing the shelf life of vegetables through the coating produced. The coating is composed of readily available material, and the methodology is easy to execute, consisting of suspending the cassava pulp in distilled water to perform the grinding step, centrifuging the material at 3000 rpm for 5 minutes, and discarding the supernatant. The dry material is used in a proportion of 6%, with distilled water and the plasticizing agent glycerol added in a proportion of 3%. The resulting solution is homogenized by heating to 80 °C until gel formation.Applying the coating to Paluma variety guavas results in delayed ripening and preservation of their properties. Although it is a coating for fruit, the present invention is not related to the process described in this patent.

[0011] Patent BR 102022013305-0 A2, published on 01 / 07 / 2022, herein referred to as BioPeel, describes an aqueous composition, obtained from natural and edible ingredients, for the production of a nanostructured thin film that increases the shelf life of fruits, vegetables, and greens in Petition 870250012779, dated 02 / 17 / 2025, page 12 / 17 4 / 6 post-harvest treatment procedures. More particularly, the invention relates to a composition comprising nanostructured olive oil (Olea europaea) with natural surfactants, such as sucrose ester derivatives, capable of increasing the shelf life of fruits, vegetables and greens treated with this composition. However, it is unrelated to the formulation proposed in the present invention.

[0012] The development of the edible coating of the present invention represents a sustainable and efficient technological innovation, with wide applicability in food preservation. Its flexible formulation, functional properties and reduced environmental impact highlight its value for both the industrial sector and end consumers. OBJECTIVES OF THE INVENTION

[0013] The main objective of this invention is to develop an edible coating based on palm mucilage, which can be used in its natural state or after drying processes, such as spray drying, freeze-drying or other equivalent methods. This coating is intended for the preservation of fruits and eggs, and is characterized by having antimicrobial and / or antifungal properties to reduce microbial deterioration, preserve the sensory characteristics of taste, aroma and texture of the coated foods, extend the shelf life of the coated products, especially under ambient or refrigerated storage conditions, enable the nutritional enrichment of foods through the addition of vitamins, minerals or bioactive compounds, and be a sustainable alternative to the use of synthetic coatings and plastic packaging. SUMMARY OF THE INVENTION

[0014] One of the objects of the present invention is to provide a coating based on the use of mucilage extracted from cacti, Petition 870250012779, dated 02 / 17 / 2025, page 13 / 17 5 / 6 especially the varieties Nopalea cochenillifera, Opuntia undulata and Opuntia stricta.

[0015] An addition to the present invention is the obtaining of mucilage by traditional extraction processes involving heating and filtration, ensuring the preservation of its chemical and functional properties.

[0016] An additional feature of the present invention is to increase the versatility of the coating, for which the mucilage can be used in its natural state or subjected to spray drying or freeze-drying processes, which facilitate transport and storage without compromising the efficiency of the final product.

[0017] An addition to the present invention is the formulation of the coating, which may include the addition of natural antimicrobial and / or antifungal additives, such as essential oils or phenolic compounds, as well as enriching agents, such as vitamins and minerals.

[0018] It is a further feature of the present invention that the final formulation is adaptable according to the characteristics of the product to be coated (fruits or eggs) and the specific storage conditions.

[0019] Coatings have several practical applications. One example is their use in mangoes, where fruits coated with the coating showed a significant reduction in moisture loss and greater resistance to microbial degradation, allowing for prolonged storage for up to 15 days at 25 °C. Another application is in eggs, where coatings reduced mass loss and increased resistance to external contamination, extending their shelf life by up to 30% under ambient temperature storage conditions.

[0020] These and other objects of the present invention will be better understood and appreciated from the detailed description of the invention. Petition 870250012779, dated 02 / 17 / 2025, page 14 / 17 6 / 6 DETAILED DESCRIPTION OF THE INVENTION

[0021] The present invention relates to the development of an edible coating based on palm mucilage, which can be used in its natural state or after drying processes, such as spray drying, freeze-drying or other equivalent methods.

[0022] To extract the mucilage, the palm leaves are washed, peeled, and cut into small pieces. The pieces are heated in water at a controlled temperature, usually between room temperature and 86.5 °C, to facilitate the release of the mucilage. The mixture is filtered to separate the liquid mucilage from the solid residues.

[0023] The extracted mucilage can be used immediately (as is) or subjected to drying processes, such as spray drying or freeze-drying, to obtain a fine and stable powder. Drying ensures greater ease in storage, transport and coating formulation.

[0024] Mucilage, whether in its natural state or in powder form, is mixed with water or an aqueous solution in a proportion of 4 to 8%.

[0025] Optional additives, such as antimicrobial agents (essential oils or natural extracts) and nutritional enrichers (vitamins or minerals), are added depending on the desired application.

[0026] The solution (mucilage:water) is homogenized until it reaches a uniform consistency suitable for application.

[0027] The coating is applied directly to the fruit or eggs using methods such as dipping, spraying or brushing.

[0028] After application, the coated food is left to air dry or under controlled conditions, forming a protective film on fruits and eggs. Petition 870250012779, dated 02 / 17 / 2025, page 15 / 17

Claims

1 / 2 CLAIMS [001] The present invention relates to the development of an EDIBLE COATING BASED ON PALM MUCILAGE WITH ANTIMICROBIAL PROPERTIES AND APPLICATION ON FRUITS AND EGGS, which can be applied to different types of agricultural products, with formulations adaptable to specific needs, characterized by comprising the following steps: a) Extraction of the mucilage; b) Drying process; c) Mixing; d) Addition of additives (optional); e) Homogenization; f) Application of the coating; g) Drying.[002] Process for making an EDIBLE COATING BASED ON PALM MUCILAGE WITH ANTIMICROBIAL PROPERTIES AND APPLICATION ON FRUITS AND EGGS, according to claim 1, characterized by comprising in step a) the mucilage can be extracted from any variety of palm (Nopalea, Opuntia or other species of the genus), for the extraction of the mucilage the palm leaves are washed, peeled and cut into small pieces, the pieces are heated in water at a controlled temperature, generally between room temperature and 86.5 °C, to facilitate the release of the mucilage, the mixture is filtered to separate the liquid mucilage from the solid residues.[003] Process for developing an EDIBLE COATING BASED ON PALM MUCILAGE WITH ANTIMICROBIAL PROPERTIES AND APPLICATION ON FRUITS AND EGGS, according to claim 1, characterized by comprising in step b) the extracted mucilage can be used immediately (in natura) or subjected to drying processes, such as spray drying or lyophilization, to obtain a fine and stable powder; drying ensures greater ease in storage, transport and formulation of the coating. [004] Process for developing an EDIBLE COATING BASED ON Petition 870250012779, dated 17 / 02 / 2025, pp. 16 / 17. 2 / 2 PALM MUCILAGE WITH ANTIMICROBIAL PROPERTIES AND APPLICATION IN FRUITS AND EGGS, according to claim 1, characterized by comprising in step c) the mucilage, either in its natural state or in powder form, is mixed with water or an aqueous solution in a proportion of 4 to 8%. [005] Process for making an EDIBLE COATING BASED ON PALM MUCILAGE WITH ANTIMICROBIAL PROPERTIES AND APPLICATION IN FRUITS AND EGGS, according to claim 1, characterized by comprising in step d) optional additives are added, such as antimicrobial agents (essential oils or natural extracts) and nutritional enrichers (vitamins or minerals), depending on the desired application.[006] Process for making an EDIBLE COATING BASED ON PALM MUCILAGE WITH ANTIMICROBIAL PROPERTIES AND APPLICATION TO FRUITS AND EGGS, according to claim 1, characterized by comprising in step e) the solution (mucilage:water) is homogenized until it reaches a uniform consistency suitable for application. [007] Process for making an EDIBLE COATING BASED ON PALM MUCILAGE WITH ANTIMICROBIAL PROPERTIES AND APPLICATION TO FRUITS AND EGGS, according to claim 1, characterized by comprising in step f) the coating is applied directly to the fruits or eggs using methods such as immersion, spraying or brushing.[008] Process for developing an EDIBLE COATING BASED ON PALM MUCILAGE WITH ANTIMICROBIAL PROPERTIES AND APPLICATION TO FRUITS AND EGGS, according to claim 1, characterized by comprising in step g) after application, the coated food is left to air dry or under controlled conditions, forming a protective film on fruits and eggs. Petition 870250012779, dated 17 / 02 / 2025, page 17 / 17.