Compounds and formulations for protective coatings on agricultural and other products

Abstract

For example, a composition for forming a protective coating on produce may form a bilayer structure on the surface of the produce that forms a barrier against fluids such as water and gas.

Description

[Technical field]

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims priority to U.S. Provisional Patent Application No. 63 / 242,477, filed September 9, 2021, the disclosure of which is incorporated by reference in its entirety.

[0002] Technical Field

[0002] This invention relates to compounds and formulations for coatings applied to agricultural products and methods of application and use thereof. [Background technology]

[0003] background

[0003] Common agricultural products are susceptible to deterioration and spoilage (i.e., spoilage) when exposed to the environment. Such produce may include, for example, eggs, fruits, vegetables, crops, seeds, nuts, flowers, and / or whole plants (including their processed and semi-processed forms). Edible non-agricultural products (e.g., vitamins, candy, etc.) are also susceptible to deterioration when exposed to the ambient environment. Deterioration of agricultural products and other edible products can occur through abiotic media as a result of transpirational water loss from the exterior surface of the product to the ambient air, oxidation by oxygen diffusing into the product from the environment, mechanical damage to the surface, and / or light-induced decomposition (i.e., photolysis). Biotic stressors such as bacteria, fungi, viruses, and / or pests can also infest and spoil the product.

[0004]

[0004] The cells forming the above-ground surface of most plants (such as higher plants) contain an integument or cuticle, which provides protection from water loss, oxidation, mechanical damage, photodegradation, and / or biotic stressors to varying degrees depending on the plant species and plant organ (e.g., fruit, seed, bark, flower, leaf, stem, etc.). Cutin, a biopolymer derived from cellular lipids, forms the main component of the cuticle and serves to protect the plant from environmental stressors (both abiotic and biotic stressors). The thickness, density, and composition of cutin (i.e., the different types of monomers that form cutin and their relative proportions) can vary from plant species to plant organs within the same or different plant species, and with the maturation stage of the plant. Cutin-containing parts of plants can also contain additional compounds (e.g., extracuticular waxes, phenolics, antioxidants, coloring compounds, proteins, polysaccharides, etc.). This variation in cutin composition and the thickness and density of the cutin layer between plant species, plant organs and / or between different stages of maturity of a given plant may result in different degrees of resistance between plant species or plant organs to attack by environmental stressors (i.e., water loss, oxidation, mechanical damage, and light) and / or biotic stressors (e.g., fungi, bacteria, viruses, insects, etc.).

[0005]

[0005] Conventional approaches to prevent deterioration, maintain quality, and extend the life of produce include specialized packaging and / or refrigeration. Refrigeration requires capital-intensive equipment, requires continuous energy consumption, can cause damage or loss of quality to the product if not carefully controlled, must be actively managed, and its benefits are lost when the temperature-controlled supply chain is interrupted. Produce mass loss (e.g., moisture loss) during storage increases humidity, which requires careful maintenance of relative humidity levels (e.g., with coolers) to avoid negative effects during storage (e.g., condensation, microbial growth, etc.). Furthermore, produce respiration is an exothermic process that releases heat to the surrounding air. During transportation and storage in shipping containers, heat generated by produce respiration, as well as heat generated from external environmental conditions and mechanical processes (e.g., motors), requires active cooling of the storage container to maintain the appropriate temperature for storage, which is a major cost driver for shipping companies. Slowing the rate of deterioration, reducing heat generation during storage and transportation, and extending the shelf life of produce has direct value to key investors throughout the supply chain. Summary of the Invention [Problem to be solved by the invention]

[0006]

[0006] New, more cost-effective approaches are needed to prevent deterioration, reduce heat and moisture generation, maintain quality, and extend the life of produce. Such approaches may require less or no refrigeration, special packaging, etc. [Means for solving the problem]

[0007] overview

[0007] Described herein are compositions and formulations for forming protective coatings and methods of making and using the coatings. The components of the coating form a structure comprising one or more lamellae on the surface of the substrate (e.g., produce) on which the coating is placed, thereby forming a protective barrier. In some embodiments, the protective barrier exhibits low water and gas permeability. For example, the lattice formation adopted by the molecules of the lamellae and the intermolecular forces between the lamellae can reduce the loss of water or gas from the substrate. In some embodiments, the water and gas permeability of the coatings described herein can be altered, for example, by (1) modifying the components (e.g., coating agent) or the amount of components in the composition applied to the substrate, and (2) modifying the method used to form the coating (e.g., the temperature at which the coating agent is mixed, the temperature or rate at which the mixture containing the coating agent on the substrate is dried, and / or the concentration of the coating agent in the mixture applied to the substrate). In some embodiments, the coating agent and / or the coating formed comprises one or more sucrose or sorbitan esters. In some embodiments, the coatings described herein are more effective barriers to water and gas than, for example, conventional wax coatings. In some such embodiments, the thickness of the coating is less than that of a conventional wax coating.

[0008]

[0008] Also described herein is a method of reducing the rate of ripening of produce, the method comprising applying a solution comprising one or more sucrose esters, or one or more sorbitan esters, or both, to a surface of the produce, and drying the solution on the surface of the produce under an air flow to promote self-assembly of a plurality of bilayers on the surface of the produce, thereby forming a coating containing sucrose esters and / or sorbitan esters on the produce.

[0009]

[0009] The disclosed concepts of the present invention include those defined in the appended claims, but it should be understood that the concepts of the present invention can also be defined according to the following embodiments.

[0010]

[0010] In addition to the embodiments in the accompanying claims and described above, the following numbered embodiments are also innovative.

[0011]

[0011] Embodiment 1 is a method for reducing the rate of ripening of produce, comprising: A dispersion comprising: one or more sucrose esters, one or more sorbitan esters, or One or more sucrose esters and one or more sorbitan esters, Applying to the surface of produce; and and drying the dispersion on the surface of the produce under an air flow to promote self-assembly of a plurality of bilayers on the surface of the produce, thereby forming a coating on the produce comprising one or more sucrose esters, one or more sorbitan esters, or one or more sucrose esters and one or more sorbitan esters.

[0012]

[0012] Embodiment 2 is the method of embodiment 1, further comprising preparing the dispersion at a temperature of about 50°C to about 100°C.

[0013]

[0013] Embodiment 3 is the method of embodiment 1, further comprising preparing the dispersion at room temperature.

[0014]

[0014] Embodiment 4 is a method for preparing a sucrose ester comprising the steps of: 10 ~C 24 The method of any one of embodiments 1 to 3, wherein the ester chain length is

[0015]

[0015] Embodiment 5 is a method according to any one of embodiments 1 to 4, wherein the one or more sucrose esters include one or more of sucrose palmitate, sucrose stearate, and sucrose laurate.

[0016]

[0016] Embodiment 6 is a method for preparing a sorbitan ester comprising the steps of: 10 ~C 24 6. The method of any one of embodiments 1 to 5, wherein the ester chain length is

[0017]

[0017] Embodiment 7 is a method according to any one of embodiments 1 to 6, wherein the one or more sorbitan esters include one or more of sorbitan stearate, sorbitan palmitate, and sorbitan laurate.

[0018]

[0018] Embodiment 8 is a method described in any one of embodiments 1 to 7, wherein the dispersion comprises a solvent and a coating agent, and the coating agent comprises one or more sucrose esters and one or more sorbitan esters in a total amount of about 90% by weight to about 100% by weight.

[0019]

[0019] Embodiment 9 is the method of any one of embodiments 1 to 8, wherein the dispersion further comprises one or more fatty acid derivatives.

[0020]

[0020] Embodiment 10 is a method according to any one of embodiments 1 to 9, wherein the total concentration of one or more sucrose esters and one or more sorbitan esters in the dispersion is from about 30 mg / mL to about 125 mg / mL.

[0021]

[0021] Embodiment 11 is a method according to any one of embodiments 1 to 9, wherein the total concentration of one or more sucrose esters and one or more sorbitan esters in the dispersion is from about 1 mg / mL to about 5 mg / mL.

[0022]

[0022] Embodiment 12 is the method of any one of embodiments 1-11, wherein the dispersion is an aqueous solution.

[0023]

[0023] Embodiment 13 is the method of any one of embodiments 1-12, wherein the dispersion does not contain an added stabilizer.

[0024]

[0024] Embodiment 14 is the method of any one of embodiments 1-13, wherein the dispersion does not contain an added surfactant.

[0025]

[0025] Embodiment 15 is the method according to any one of embodiments 1 to 14, wherein the temperature of the air is from about 50°C to about 100°C.

[0026]

[0026] Embodiment 16 is the method of any one of embodiments 1-15, wherein the multiple bilayers include one or more open bilayers.

[0027]

[0027] Embodiment 17 is the method of embodiment 16, wherein each bilayer in the plurality of bilayers is an open bilayer.

[0028]

[0028] Embodiment 18 is the method of embodiment 16 or embodiment 17, wherein one or more of the open bilayers is lamellar.

[0029]

[0029] Embodiment 19 is the method of any one of embodiments 1 to 15, wherein the multiple bilayers include one or more closed bilayers.

[0030]

[0030] Embodiment 20 is a method according to embodiment 19, wherein each bilayer in the plurality of bilayers is a closed bilayer.

[0031]

[0031] Embodiment 21 is a method according to embodiment 19 or embodiment 20, wherein one or more of the closed bilayers are each, independently, spherical or cylindrical.

[0032]

[0032] Embodiment 22 is the method of any one of embodiments 1 to 21, wherein the coating thickness is less than about 2 microns.

[0033]

[0033] Embodiment 23 is the method of any one of embodiments 1 to 22, wherein the coating has a thickness of less than about 1 micron.

[0034]

[0034] Embodiment 24 is Agricultural products; and Coating on the surface of agricultural products 1. A coated agricultural product comprising: one or more sucrose esters, one or more sorbitan esters, or one or more sucrose esters and one or more sorbitan esters, and Multiple double layers on the surface of produce The present invention relates to coated agricultural produce comprising:

[0035]

[0035] Embodiment 25 is the produce of embodiment 24, wherein the coating has a thickness of less than about 2 microns.

[0036]

[0036] Embodiment 26 is the produce of embodiment 24 or embodiment 25, wherein the coating has a thickness of less than about 1 micron.

[0037]

[0037] Embodiment 27 is an agricultural product described in any one of embodiments 24 to 26, wherein the multiple bilayers include one or more open bilayers.

[0038]

[0038] Embodiment 28 is a produce described in embodiment 27, wherein each bilayer in the plurality of bilayers is an open bilayer.

[0039]

[0039] Embodiment 29 is an agricultural product described in embodiment 27 or embodiment 28, wherein one or more of the open bilayers is layered.

[0040]

[0040] Embodiment 30 is the produce of any one of embodiments 24-26, wherein the multiple bilayers include one or more closed bilayers.

[0041]

[0041] Embodiment 31 is an agricultural product described in embodiment 30, wherein each bilayer in the plurality of bilayers is a closed bilayer.

[0042]

[0042] Embodiment 32 is an agricultural product described in embodiment 30 or embodiment 31, wherein one or more of the closed bilayers are each, independently, spherical or cylindrical.

[0043]

[0043] The details of one or more embodiments of the presently disclosed subject matter are set forth in the accompanying drawings and the specification. Other features, aspects, and advantages of the subject matter will become apparent from the specification, drawings, and claims. [Brief description of the drawings]

[0044] [Figure 1]

[0044] Figure 1 shows a plot of the daily mass loss rate for California Hass avocados that were untreated, coated with a sucrose ester, and coated with a monoglyceride coating. [Diagram 2]

[0045] 1 shows a plot of daily mass loss rate for Mexican Hass avocados that are untreated, coated with a sucrose ester, and coated with a monoglyceride coating. [Diagram 3]

[0046] 1 shows a plot of daily mass loss rate for red grape tomatoes that are untreated, coated with a sucrose ester, and coated with a monoglyceride coating. [Figure 4]

[0047] 1 shows a plot of the daily mass loss rate for peaches that are untreated, coated with a sucrose ester, and coated with a monoglyceride coating. [Diagram 5]

[0048] 1 shows a plot of the daily mass loss rate for peaches that are untreated, coated with a sucrose ester, and coated with a monoglyceride coating. [Figure 6]

[0049] 1 shows a plot of mass loss factor for produce that is untreated, coated with a monoglyceride coating, and coated with a sucrose ester coating, where the coatings were applied using brush bed and heat tunnel conditions. [Figure 7]

[0050] 1 shows plots of respiration rates for produce that is untreated, coated with a monoglyceride coating, and coated with a sucrose ester coating. [Figure 8]

[0051] 1 shows a plot of mass loss coefficient for Mexican avocados that are untreated, treated with a monoglyceride coating, treated with a cold mixed 100% sucrose ester coating, and treated with a hot mixed 100% sucrose ester coating, where the coating is applied using bowl dip application and heat tunnel drying conditions. [Figure 9]

[0052] FIG. 1 shows respiration rate plots for Mexican avocados that were untreated, treated with a monoglyceride coating, treated with a cold mixed 100% sucrose ester coating, and treated with a hot mixed 100% sucrose ester coating. [Figure 10A]

[0053] 1 is an image of an untreated avocado. [Figure 10B]

[0054] 1 is an image of an avocado coated with a hot mixed 100% sucrose ester coating. [Figure 11]

[0055] 1 shows gloss plots for plastic substrates coated with a monoglyceride coating, a cold mixed 100% sucrose ester coating, a hot mixed 100% sucrose ester coating, and a 98% sucrose ester coating. [Figure 12]

[0056] 1 shows a plot of the transmittance of two different types of sucrose esters mixed with monostearate. [Figure 13]

[0057] 1 shows turbidity plots for dispersions of monoglyceride mixtures with sucrose stearate additive. [Figure 14]

[0058] 1 shows turbidity plots for dispersions of monoglyceride mixtures with sucrose stearate additive. [Figure 15]

[0059] 1 shows a plot of intensity versus q (Å −1 ) from the axis of an X-ray scattering image of a thin film of sorbitan monostearate on a silicon substrate. [Figure 16]

[0060] 1 shows a plot of intensity versus q (Å −1 ) from the axis of an X-ray scattering image of a sorbitan monopalmitate thin film on a silicon substrate. [Figure 17]

[0061] 1 shows a plot of mass loss coefficient for California avocados that are untreated, coated with a monoglyceride coating, and coated with a sorbitan ester coating. [Figure 18]

[0062] 1 shows plots of respiration rates for California avocados that were untreated, coated with a monoglyceride coating, and coated with a sorbitan ester. [Figure 19]

[0063] 1 shows a plot of mass loss coefficient for Mexican avocados that are untreated, coated with a monoglyceride coating, and treated with sorbitan esters. [Figure 20]

[0064] 1 shows plots of respiration rate for Mexican avocados that were untreated, coated with a monoglyceride coating, and treated with sorbitan esters. [Figure 21]

[0065] 1 shows plots of mass loss coefficients for produce that is untreated, coated with a monoglyceride coating, coated with a monoglyceride coating with a humectant additive, and treated with a monoglyceride coating with a sorbitan ester additive. [Figure 22]

[0066] 1 shows a DSC plot for a dispersion of 95 / 5 glycerol monostearate / sodium stearate, 25 g / L. [Diagram 23]

[0067] 1 shows a DSC plot for a 100 / 0 C18 erythritol ester / sodium stearate, 25 g / L dispersion. [Figure 24]

[0068] 1 shows a DSC plot for a dispersion of 95 / 5 C18 erythritol ester / sodium stearate, 25 g / L. [Diagram 25]

[0069] 1 shows a DSC plot for a 100 / 0 C18 xylitol ester / sodium stearate, 25 g / L dispersion. [Figure 26]

[0070] 1 shows a DSC plot for a dispersion of 95 / 5 C18 xylitol ester / sodium stearate, 25 g / L. [Figure 27]

[0071] The contact angles for the dispersions of Figures 22-26 are shown. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0045] Detailed Description definition

[0072] As used herein, the term "plant material" refers to any part of a plant, including, for example, fruits (botanically, including fruit skins and juice sacs), vegetables, leaves, stems, bark, seeds, flowers, peels, or roots. Plant material includes pre-harvested plants or parts thereof as well as post-harvested plants or parts thereof (including, for example, harvested fruits and vegetables, harvested roots and berries, and picked flowers).

[0046]

[0073] As used herein, "coating agent" refers to a composition that includes a compound or group of compounds that can form a protective coating.

[0047]

[0074] As used herein, "mass loss rate" refers to the rate at which a product loses weight (e.g., by releasing water and other volatile compounds). Mass loss rate is typically expressed as a percentage of the original mass per unit time (e.g., percent per day).

[0048]

[0075] As used herein, the term "mass loss coefficient" is defined as the ratio of the average mass loss rate of an uncovered crop (measured for a control group) to the average mass loss rate of a corresponding test crop (e.g., a covered crop) over a given time period. Thus, a larger mass loss coefficient for a covered crop corresponds to a larger reduction in the average mass loss rate for the covered crop.

[0049]

[0076] As used herein, the term "respiration rate" refers to the rate at which a product releases a gas, such as CO2. This rate may be determined from the volume of gas (e.g., CO2) released per unit time per unit weight of product (at standard temperature and pressure). Respiration rate may be expressed as ml gas / kg·h. The respiration rate of a product may be measured by placing the product in a sealed container of known volume equipped with a sensor, such as a CO2 sensor, that records the gas concentration in the container as a function of time, and then calculating the rate of gas release required to obtain a measured concentration value.

[0050]

[0077] As used herein, the term "respiration coefficient" is defined as the ratio of the average gas diffusion (e.g., CO2 emission) of an uncovered crop (measured for a control group) to the average gas diffusion of a corresponding test crop (e.g., a covered crop) over a given time period. Thus, a larger respiration coefficient for a covered crop corresponds to a larger reduction in gas diffusion / respiration for the covered crop.

[0051]

[0078] As used herein, the term "contact angle" of a liquid on a solid surface refers to the angle of the exterior surface of a droplet of the liquid measured when the gas-liquid interface meets the liquid-solid interface. The contact angle quantifies the wettability of a solid surface by a liquid.

[0052]

[0079] As used herein, the terms "wetting agent" and "surfactant" refer to a compound that, when added to a solvent, suspension, colloid, or solution, respectively, reduces the difference in surface energy between the solvent / suspension / colloid / solution and the solid surface on which the solvent / suspension / colloid / solution is placed.

[0053]

[0080] As used herein, a "lamellar structure" refers to a structure that includes lamellae that are stacked vertically adjacent to each other and held together by intermolecular forces. As used herein, a "lamella" refers to one lamella or two or more lamellae, i.e., one or more individual layers of molecules each. In some embodiments, the molecules present in a lamella are ordered (e.g., aligned as in an open bilayer). The distance between the surface of a lamella and the surface of an adjacent lamella that faces in the same direction is referred to herein as the "interlayer spacing" or "periodic spacing". The interlayer spacing between two lamellae is determined by (1) acquiring an out-of-plane X-ray scattering image of the coating, (2) determining the scattering vector (q) of the peak corresponding to the lamellar structure, and (3) determining the interlayer spacing (d) using the following Bragg equation: d=2π / q peak (1)

[0054]

[0081] As used herein, "lipid bilayer" or "bilayer structure" refers to a structure that includes two consecutive sublayers, each of which includes molecules of sucrose esters or sorbitan esters aligned adjacent to one another in the longitudinal direction, with the hydrophilic ends forming a hydrophilic surface and the hydrophobic ends forming a hydrophobic surface; the molecular arrangement defines a repeating lattice structure. The hydrophobic surfaces of each sublayer in the lipid bilayer face each other, and the hydrophilic surfaces of each layer face away from each other. A lipid bilayer can be an "open bilayer" in which each sublayer is arranged in parallel sheets. For example, an open bilayer can have a layered structure. A lipid bilayer can also be a "closed bilayer" in which each sublayer is arranged in a ring structure. For example, a closed bilayer can have a spherical or cylindrical structure.

[0055]

[0082] As used herein, "grain" refers to an area in a layered structure where the lattice formation is continuous and has one orientation. The boundaries between grains in the layered structure are lattice formation defects where the continuity of the lattice formation and / or the orientation of the molecules forming the lattice formation are interrupted. The "grain size" of the grains forming the coating is determined by (1) obtaining an in-plane X-ray scattering image of the coating; (2) determining the full width at half maximum (FWHM) of the peaks corresponding to the molecules in the coating; and (3) calculating the grain size (D) using the following Scherrer equation: D=2πb / FWHM (2) where b is approximately 0.95 for a two-dimensional crystal.

[0056]

[0083] Without being bound by theory, grain size may be inversely correlated with grain boundaries. Thus, the larger the grain size, the fewer grain boundaries; and the smaller the grain size, the more grain boundaries there are. It is further understood that the fewer grain boundaries in a coating, the lower the mass loss rate and / or respiration rate of the coated produce, since there are fewer paths for water and / or gases to pass through the coating.

[0057]

[0084] As used herein, "mosaicity" refers to the probability that the orientation of lamellae in a coating deviates from a plane substantially parallel to the plane of the substrate (e.g., produce) surface. Deviations of lamellae from a plane substantially parallel to the plane of the substrate surface are understood to be a type of crystal defect that increases the permeability of the coating to air and water, thereby increasing the rate of mass loss and respiration when the coating is placed on produce.

[0058]

[0085] As used herein, "substrate" refers to the article to which the coating is applied. In some embodiments, the substrate is an agricultural product (e.g., a crop), a silicon substrate, or a substrate comprising a polysaccharide (e.g., cellulose).

[0059] Protective Coating

[0086] Described herein are dispersions (e.g., emulsions or colloids) containing compositions (e.g., coating agents) in a solvent that can be used to form protective coatings on substrates such as plant material, produce, or food. The protective coatings can, for example, prevent or reduce moisture loss and gas diffusion from the substrate, oxidation of the substrate, and / or protect the substrate from threats such as bacteria, fungi, viruses, and the like. The coatings can also protect the substrate from physical damage (e.g., bruising) and photodamage. Thus, the coating agents, dispersions, and coatings formed can be used to help store produce or other food products for extended periods of time without damage. In some cases, the coatings and coating agents formed therein can allow food to remain fresh in the absence of refrigeration. The coating agents and coatings described herein can also be edible (i.e., the coating agents and coatings can be non-toxic for human consumption). In some particular implementations, the dispersions include wetting agents or surfactants that allow the dispersion to better spread across the surface of the substrate during application, thereby improving surface coverage and overall performance of the resulting coating. In some particular implementations, the solution / suspension / colloid includes an emulsifier that improves the solubility of the coating agent in the solvent and / or suspends or disperses the coating agent in the solvent. The wetting agent and / or the emulsifier may each be a component of the coating agent or may be added separately to the dispersion. In some embodiments, the coating includes a layered structure formed on the surface of the substrate (e.g., produce) on which the coating is disposed.

[0060]

[0087] Plant material (e.g., produce) and other degradable articles can be protected from deterioration due to biotic or abiotic stressors by forming a protective coating on the exterior surface of the product. The coating can be formed by adding the components of the coating (collectively, herein, "coating agent") to a solvent (e.g., water and / or ethanol) to form a dispersion (e.g., solution, suspension, or colloid), applying the dispersion to the exterior surface of the product to be coated, e.g., by immersing the product in the dispersion or spraying the dispersion on the surface of the product, and then removing the solvent from the surface of the product, e.g., by evaporating the solvent, thereby forming a coating from the coating agent on the surface of the product. The coating agent can be formulated such that the resulting coating provides a barrier to water and / or oxygen migration, thereby preventing moisture loss from the coated product and / or oxidation of the coated product. The coating agent can additionally or alternatively be formulated such that the resulting coating provides a barrier to CO2, ethylene, and / or other gas migration.

[0061]

[0088] Coating agents comprising one or more sucrose or sorbitan esters can be used as coating agents to form coatings that can be safe for human consumption and are effective in reducing mass loss and oxidation in various agricultural products.For example, coatings formed from coating agents comprising various combinations of one or more sucrose esters, such as sucrose stearate, sucrose palmitate, and / or sucrose monolaurate, have been shown to be effective in reducing mass loss rates in many types of agricultural products, such as avocados, tomatoes, and peaches.For example, coatings formed from coating agents comprising various combinations of one or more sorbitan esters, such as sorbitan monostearate and / or sorbitan monopalmitate, have been shown to be effective in reducing mass loss rates in many types of agricultural products, such as avocados.Specific examples of various coatings and their effects on reducing mass loss rates in various types of agricultural products are shown in the following examples.

[0062]

[0089] The coating composition may include one or more sorbitan or sucrose esters as a wetting agent. For example, the coating composition may include sorbitan monolaurate as a wetting agent.

[0063] Coatings and coating compositions

[0090] In some embodiments, the composition (e.g., coating agent or coating) comprises one or more sucrose or sorbitan esters. In some embodiments, the composition comprises one or more sucrose esters. In some embodiments, the one or more sucrose esters are 10 ~C 24 In one embodiment, the one or more sucrose esters have an ester chain length in the range of predominantly C 16 ~C 18 In one embodiment, the one or more sucrose esters have an ester chain length in the range of predominantly C 18 In some embodiments, the one or more sucrose esters include sucrose stearate, sucrose palmitate, or sucrose laurate. In some embodiments, the one or more sucrose esters include sucrose monostearate, sucrose monopalmitate, and / or sucrose monolaurate.

[0064]

[0091] In some embodiments, the composition comprises one or more sorbitan esters. In some embodiments, the one or more sucrose esters are C 10 ~C 24In some embodiments, the one or more sorbitan esters include sorbitan stearate, sorbitan palmitate, or sorbitan laurate. In some embodiments, the one or more sorbitan esters include sorbitan monostearate, sorbitan monopalmitate, and / or sorbitan monolaurate. In some embodiments, the one or more sorbitan esters include one or more ethoxylated sorbitan esters. For example, in some embodiments, the one or more sorbitan esters include ethoxylated sorbitan monolaurate.

[0065]

[0092] In some embodiments, the composition (e.g., coating or coating agent) comprises about 90% to about 100% by weight of one or more sucrose or sorbitan esters. For example, the composition may comprise about 94% to about 100% by weight of one or more sucrose or sorbitan esters. In some embodiments, the composition (e.g., coating or coating agent) comprises about 100% by weight of one or more sucrose or sorbitan esters.

[0066]

[0093] In some embodiments, the composition (e.g., coating or coating agent) comprises from about 1% to about 15% by weight of one or more sucrose or sorbitan esters. For example, the composition may comprise from about 1% to about 10% by weight, or from about 2.5% to about 7.5% by weight of one or more sucrose or sorbitan esters. In some embodiments, the composition (e.g., coating or coating agent) comprises from about 85% to about 99% by weight of one or more fatty acid derivatives.

[0067]

[0094] In some embodiments, the composition comprises one or more esters of a monosaccharide. In some embodiments, the one or more esters of a monosaccharide are C8 to C 24 For example, C8~C 16In some embodiments, the one or more esters of monosaccharides include an ester of an aldose, an ester of a ketose, an ester of a furanose, or an ester of a pyranose. In some embodiments, the one or more esters of monosaccharides include an ester of a diose (e.g., an aldodise), an ester of a triose (e.g., an aldotriose or a ketotriose), an ester of a tetrose (e.g., an aldotetrose or a ketotetrose), an ester of a pentose (e.g., an aldopentose or a ketopentose), an ester of a hexose (e.g., an aldohexose or a ketohexose), or an ester of a heptose (e.g., an aldoheptose or a ketoheptose). In some embodiments, the one or more esters of monosaccharides include an ester of an aldohexose, e.g., an ester of allose, an ester of altrose, an ester of glucose, an ester of mannose, an ester of gulose, an ester of idose, an ester of galactose, or an ester of talose. In some embodiments, the one or more esters of monosaccharides include a glucose ester. In some embodiments, the one or more esters of monosaccharides include an ester of a ketohexose, such as an ester of psicose, an ester of fructose, an ester of sorbose, or an ester of tagatose. In some embodiments, the one or more esters of monosaccharides include a mixture of monoesters, diesters, and triesters. In some embodiments, the one or more esters of monosaccharides include primarily monoesters. In some embodiments, the one or more esters of monosaccharides include primarily diesters.

[0068]

[0095] In some embodiments, the composition (e.g., coating or coating agent) comprises from about 1% to about 15% by weight of one or more esters of monosaccharides. For example, the composition may comprise from about 1% to about 10% by weight, or from about 2.5% to about 7.5% by weight of one or more esters of monosaccharides. In some embodiments, the composition (e.g., coating or coating agent) comprises from about 85% to about 99% by weight of one or more fatty acid derivatives.

[0069]

[0096] In some embodiments, the composition comprises one or more esters of a disaccharide. In some embodiments, the composition comprises one or more esters of a reducing disaccharide, such as an ester of sucrose or an ester of trehalose. In some embodiments, the composition comprises one or more esters of a non-reducing disaccharide, such as an ester of lactose or an ester of maltose. In some embodiments, the one or more esters of a disaccharide comprise a mixture of monoesters, diesters, and triesters. In some embodiments, the one or more esters of a disaccharide comprise primarily a monoester. In some embodiments, the one or more esters of a disaccharide comprise primarily a diester.

[0070]

[0097] In some embodiments, the composition (e.g., coating or coating agent) comprises from about 1% to about 15% by weight of one or more disaccharide esters. For example, the composition may comprise from about 1% to about 10% by weight, or from about 2.5% to about 7.5% by weight of one or more disaccharide esters. In some embodiments, the composition (e.g., coating or coating agent) comprises from about 85% to about 99% by weight of one or more fatty acid derivatives.

[0071]

[0098] In some embodiments, the one or more esters of monosaccharides or disaccharides comprise a mixture of monoesters, diesters, and triesters. In some embodiments, the one or more esters of monosaccharides or disaccharides comprise primarily a monoester. In some embodiments, the one or more esters of monosaccharides or disaccharides comprise primarily a diester.

[0072]

[0099] In some embodiments, the composition comprises one or more esters of a sugar alcohol. In some embodiments, the one or more esters of the sugar alcohol are each a C2 to C 12In some embodiments, the composition comprises one or more esters of a sugar alcohol derived from a monosaccharide, a sugar alcohol derived from a disaccharide, or a combination thereof. In some embodiments, the one or more esters of sugar alcohols comprise esters of ethylene glycol, esters of glycerol, esters of erythritol, esters of threitol, esters of arabitol, esters of xylitol, esters of ribitol, esters of mannitol, esters of galactitol, esters of fucitol, esters of iditol, esters of inositol, esters of volemitol, esters of isomalt, esters of lactitol, or a combination thereof.

[0073]

[0100] In some embodiments, the composition (e.g., coating or coating agent) comprises from about 1% to about 15% by weight of one or more esters of sugar alcohols. For example, the composition may comprise from about 1% to about 10% by weight, or from about 2.5% to about 7.5% by weight of one or more esters of sugar alcohols. In some embodiments, the composition (e.g., coating or coating agent) comprises from about 85% to about 99% by weight of one or more fatty acid derivatives.

[0074]

[0101] In some embodiments, the composition (e.g., the coating or coating agent) does not include a stabilizer or viscosity modifier. For example, the composition may be free of sodium carboxymethylcellulose or other modified or unmodified polysaccharides.

[0075]

[0102] In some embodiments, the composition (e.g., coating agent or coating) further comprises one or more fatty acid derivatives, such as fatty acid esters or fatty acid salts. In some embodiments, the one or more fatty acid derivatives comprise one or more monoglycerides. In some embodiments, the composition further comprises a monoglyceride, a fatty acid salt, or both.

[0076] Coating mixture

[0103] In some embodiments, the composition (e.g., coating agent) may be dissolved, mixed, dispersed, or suspended in a solvent to form a mixture or dispersion (e.g., a solution, a suspension, an emulsion, or a colloid). Examples of solvents that may be used include water, water containing ammonia, water containing an amine, water containing a base, methanol, ethanol, isopropanol, butanol, acetone, ethyl acetate, chloroform, acetonitrile, tetrahydrofuran, diethyl ether, methyl tert-butyl ether, or combinations thereof. For example, the solvent may be water. For example, the solvent may be ethanol.

[0077]

[0104] In one embodiment, the concentration of the composition (e.g., coating agent) in the dispersion is about 1 mg / mL to about 200 mg / mL, for example, about 1 to about 150 mg / mL, 1 to 100 mg / mL, about 1 to about 90 mg / mL, about 1 to about 80 mg / mL, about 1 to about 75 mg / mL, about 1 to about 70 mg / mL, about 1 to about 65 mg / mL, about 1 to about 60 mg / mL, about 1 to about 55 mg / mL, about 1 to about 50 mg / mL, about 1 to about 45 mg / mL, about 1 to about Approximately 40 mg / mL, approximately 2 to approximately 200 mg / mL, approximately 2 to approximately 150 mg / mL, approximately 2 to approximately 100 mg / mL, approximately 2 to approximately 90 mg / mL, approximately 2 to approximately 80 mg / mL, approximately 2 to approximately 75 mg / mL, approximately 2 to approximately 70 mg / mL, approximately 2 to about 65 mg / mL, about 2 to about 60 mg / mL, about 2 to about 55 mg / mL, about 2 to about 50 mg / mL, about 2 to about 45 mg / mL, about 2 to about 40 mg / mL, about 5 to about 200 mg / mL, about 5 to about 150 mg / mL, About 5 to about 100 mg / mL, about 5 to about 90 mg / mL, about 5 to about 80 mg / mL, about 5 to about 75 mg / mL, about 5 to about 70 mg / mL, about 5 to about 65 mg / mL, about 5 to about 60 mg / mL, about 5 to about 55 mg / mL, About 5 to about 50 mg / mL, about 5 to about 45 mg / mL, about 5 to about 40 mg / mL, about 10 to about 200 mg / mL, about 10 to about 150 mg / mL, about 10 to about 100 mg / mL, about 10 to about 90 mg / mL, about 10 to about 8 The concentration of the composition (e.g., coating agent) in the dispersion may be about 50 mg / mL, about 10 to about 75 mg / mL, about 10 to about 70 mg / mL, about 10 to about 65 mg / mL, about 10 to about 60 mg / mL, about 10 to about 55 mg / mL, about 10 to about 50 mg / mL, about 10 to about 45 mg / mL, about 10 to about 40 mg / mL, about 20 to about 50 mg / mL, about 20 to about 40 mg / mL, about 25 to about 35 mg / mL, about 30 to about 125 mg / mL, about 30 to about 50 mg / mL, or about 35 to about 45 mg / mL. For example, the concentration of the composition (e.g., coating agent) in the dispersion may be about 50 mg / mL or about 30 mg / mL.

[0078]

[0105] In certain embodiments, the concentration of the one or more sucrose or sorbitan esters in the dispersion is from about 1 mg / mL to about 5 mg / mL, for example, from about 1 mg / mL to about 10 mg / mL, or from about 1 mg / mL to about 4 mg / mL.

[0079]

[0106] As described above, the coating agent may be formed primarily from various combinations of sucrose esters or sorbitan esters. Also, as described above, the coating agent may be formed primarily from various combinations of fatty acid derivatives. Also, as described above, the coating may be formed on the exterior surface of the produce by dissolving, suspending, or dispersing the coating agent in a solvent to form a dispersion, applying the dispersion to the surface of the produce (e.g., by spray coating the product, by dipping the product in the dispersion, or by brushing the dispersion onto the surface of the produce), and then removing the solvent (e.g., by evaporating the solvent). The solvent may include any polar, non-polar, protic, or aprotic solvent (including any combination thereof). Examples of solvents that may be used include water, methanol, ethanol, isopropanol, butanol, acetone, ethyl acetate, chloroform, acetonitrile, tetrahydrofuran, diethyl ether, methyl tert-butyl ether, any other suitable solvent, or combinations thereof. If the coating is to be applied to a plant or other edible product, it may be preferable to use a solvent that is safe for consumption, such as water, ethanol, or combinations thereof. Depending on the solvent used, the solubility limit of the coating agent in the solvent may be less than necessary for a particular application.

[0080]

[0107] The coating agent may further include an emulsifier to improve the solubility of the coating agent in the solvent or to allow the coating agent to be suspended or dispersed in the solvent. If the coating is to be formed on a plant or other edible product, it may be preferable that the emulsifier is safe for consumption. Furthermore, it is also preferable that the emulsifier is not incorporated into the coating, or if the emulsifier is incorporated into the coating, it does not impair the performance of the coating.

[0081]

[0108] To improve the uniformity of the coating agent in the solvent, the coating agent may further include a salt (eg, sodium chloride, potassium chloride, sodium bicarbonate, sodium carbonate, potassium bicarbonate, potassium carbonate, etc.).

[0082]

[0109] As described above, the coating agent may be added to the solvent or dissolved, suspended, or dispersed in the solvent to form a colloid, suspension, or solution. The various components of the coating agent (e.g., sucrose esters or sorbitan esters) may be combined prior to being added to the solvent and then added to the solvent together. Alternatively, the components of the coating agent may be kept separate from one another and then added sequentially (or at different times) to the solvent.

[0083]

[0110] Also, as mentioned above and demonstrated in the examples below, the coating solution / suspension / colloid may further include a wetting agent that serves to reduce the contact angle between the dispersion and the surface of the substrate to be coated. The wetting agent may be included as a component of the coating agent and thus may be added to the solvent at the same time as the other components of the coating agent. Alternatively, the wetting agent may be separate from the coating agent and may be added to the solvent before, after, or at the same time as the coating agent. Alternatively, the wetting agent may be separate from the coating agent and may be applied to the surface before the coating agent to prime the surface.

[0084]

[0111] In some embodiments, the coating (eg, solution, suspension, emulsion, colloid) does not contain added wetting agents or surfactants.

[0085]

[0112] In some embodiments, the humectant is a sucrose ester or a sorbitan ester. For example, the humectant can be sucrose monolaurate. For example, the humectant can be sorbitan monolaurate.

[0086]

[0113] In some embodiments, the mixture or composition (e.g., coating or coating agent) includes one or more (e.g., 1, 2, or 3) preservatives. In some embodiments, the one or more preservatives include one or more antioxidants, one or more antimicrobial agents, one or more chelating agents, or any combination thereof. Exemplary preservatives include, but are not limited to, vitamin E, vitamin C, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), sodium benzoate, disodium ethylenediaminetetraacetate (EDTA), citric acid, benzyl alcohol, benzalkonium chloride, butylparaben, chlorobutanol, metacresol, chlorocresol, methylparaben, phenylethyl alcohol, propylparaben, phenol, benzonic acid, sorbic acid, bronidol, and propylene glycol.

[0087]

[0114] Any of the coating solutions / suspensions / colloids described herein may further include an antimicrobial agent, such as ethanol or citric acid. In some embodiments, the antimicrobial agent is part of the solvent or is a component of the solvent. Any of the coating solutions described herein may further include other ingredients or additives, such as bicarbonates and carbonates (e.g., sodium carbonate).

[0088]

[0115] Any of the coatings described herein may further include additional materials, which may also be transported to the surface with the coating or deposited separately and then encapsulated by the coating (e.g., the coating is formed at least partially around the additional material), or deposited separately and then supported by the coating (e.g., the additional material is affixed to the outer surface of the coating). Examples of such additional materials may include cells, biosignaling molecules, vitamins, minerals, pigments, fragrances, enzymes, catalysts, antifungal agents, antibacterial agents, and / or sustained release drugs. The additional materials may be non-reactive with the surface and / or coating of the coated product, or alternatively, may be reactive with the surface and / or coating.

[0089]

[0116] In some embodiments, the coating may include additives configured to, for example, modify the viscosity, vapor pressure, surface tension, or solubility of the coating. The additives may be configured, for example, to increase the chemical stability of the coating. For example, the additives may be antioxidants configured to inhibit oxidation of the coating. In some embodiments, the additives may reduce or increase the melting temperature or glass transition temperature of the coating. In some embodiments, the additives may be configured to reduce the diffusivity of water vapor, oxygen, CO2, or ethylene through the coating, or to allow the coating to absorb more ultraviolet (UV) light, for example, to protect produce (or any of the other products described herein). In some embodiments, the additives may be configured to impart an intended scent, for example, a flavor (e.g., floral, fruity, botanical scent, freshness, fragrance, etc.). In some embodiments, the additives may be configured to impart color, for example, a dye or a color additive approved by the US Food and Drug Administration (FDA).

[0090]

[0117] Any of the coating agents described herein or the coatings formed therefrom may have no flavor or a high flavor threshold, for example, greater than 500 ppm, and may have no flavor or a high odor threshold. In some embodiments, the materials included in any of the coatings described herein may be substantially transparent. For example, the coating agents, solvents, and / or any other additives included in the coating may be selected so that they have substantially the same or similar refractive index. By matching their refractive indexes, they may optionally be adapted to reduce light scattering and improve light transmission. For example, a coating with substantially transparent properties may be formed by using materials with similar refractive indexes and clear, transparent properties.

[0091]

[0118] Any of the coatings described herein may be disposed on the exterior surface of produce or other substrates using any suitable means. For example, the substrate may be dip coated in a bath of the coating formulation (e.g., aqueous or mixed aqueous-organic or organic solution). The deposited coating may form a thin layer on the surface of the produce, which may protect the produce from biotic stressors, water loss, respiration, and / or oxidation. In some embodiments, the deposited coating may have a thickness of less than about 20 microns, 10 microns, 9 microns, 8 microns, 7 microns, 6 microns, 5 microns, 4 microns, 3 microns, 2 microns, or 1.5 microns. In some embodiments, the deposited coating may have a thickness of about 100 nm to about 20 microns, about 100 nm to about 2 microns, about 700 nm to about 1.5 microns, about 700 nm to about 1 micron, about 1 micron to about 1.6 microns, about 1.2 microns to about 1.5 microns. In some embodiments, the coating is transparent to the naked eye. In certain embodiments, the deposited coating has a thickness of about 10 nm, 20 nm, 30 nm, 40 nm, 50 nm, 100 nm, 150 nm, 200 nm, 250 nm, 300 nm, 350 nm, 400 nm, 450 nm, 500 nm, 550 nm, 600 nm, 650 nm, 700 nm, 750 nm, 800 nm, 850 nm, 900 nm, 950 nm, 1,000 nm, 1,100 nm, 1,200 nm, 1,300 nm, 1,400 nm, 1,500 nm, 1,600 nm, 1,700 nm, 1,800 nm, 1,900 nm, 2,100 nm, 2,200 nm, 2,300 nm, 2,400 nm, 2,500 nm, 3,600 nm, 3,700 nm, 3,800 nm, 4,100 nm, 4,200 nm, 5,300 nm, 5,400 nm, 5,500 nm, 6,100 nm, 7,200 nm, 8,300 nm, 9,400 nm, 10,500 nm, 11,500 nm, 12,500 nm, 13,500 nm, 14,500 nm, 15,000 nm, 16,000 nm, 17,000 nm, 18,000 nm, 19,000 nm, 21,000 nm, 22,000 nm, 23,000 nm, 24,000 nm, 25,000 nm, 26,000 nm, 27,00 nm, 1,300 nm, 1,350 nm, 1,400 nm, 1,500 nm, 1,600 nm, 1,700 nm, 1,800 nm, 1,900 nm, 2,000 nm, 2,100 nm, 2,200 nm, 2,300 nm, 2,400 nm, 2,500 nm, 2,600 nm, 2,700 nm, 2,800 nm, 2,900 nm, or 3,000 nm (including all ranges therebetween).

[0092]

[0119] In some embodiments, the deposited coating may be substantially uniformly deposited on the substrate and may be free of defects and / or pinholes. In some embodiments, the dip coating process may involve continuous coating of the produce in a bath of coating precursors that may self-assemble or covalently bond on the produce to form the coating. In some embodiments, the coating may be deposited on the produce by passing the produce under a stream of coating (e.g., a waterfall of dispersion). For example, the produce may be placed on a conveyor that passes through a stream of coating. In some embodiments, the coating may be sprayed, vapor-deposited, or dry-deposited onto the surface of the produce. In some embodiments, the coating may be mechanically applied to the surface of the produce to be coated, for example, by brushing it onto the surface. In some embodiments, the coating may be configured to be fixed to the surface of the produce by UV crosslinking or by exposure to a reactive gas, such as oxygen.

[0093]

[0120] In some embodiments, the coating solution / suspension / colloid can be spray coated onto the produce. Commercially available sprayers can be used to spray the coating solution / suspension / colloid onto the produce. In some embodiments, the coating formulation can be charged in the sprayer prior to spray coating onto the produce, such that the deposited coating electrostatically and / or covalently bonds to the exterior surface of the produce.

[0094]

[0121] In some embodiments, the coating formed from the coating agent described herein on the produce can be configured to change the surface energy of the produce. Various properties of the coating described herein can be adjusted by adjusting the crosslink density of the coating, its thickness, or its chemical composition. This can be used, for example, to control the ripening of fruits or produce after harvest. For example, a coating formed from a coating agent that mainly contains difunctional or polyfunctional monomer units can have a higher crosslink density than, for example, one that contains monofunctional monomer units. Thus, a coating formed from difunctional or polyfunctional monomer units can, in some cases, result in a slower ripening rate compared to a coating formed from monofunctional monomer units.

[0095]

[0122] In some embodiments, one or more wetting agents, such as those described above, are used to improve the wetting of the surface to which the coating dispersion is applied, but the wetting agent is not included in the coating dispersion.Instead, the wetting agent is added to a second solvent (which may be the same or different from the solvent to which the coating agent is added) to form a second mixture, and the second mixture is applied to the surface to be coated before applying the coating to the surface.In this case, the second mixture can prime the surface to be coated so that the contact angle of the coating with the surface is smaller than it would be otherwise, thereby improving surface wetting.

[0096]

[0123] As mentioned above, the coatings formed from the coating agents described herein can be configured to prevent water loss or other moisture loss from the covered part of the plant, retard ripening, and / or prevent oxygen diffusion into the covered part of the plant, for example, to reduce oxidation of the covered part of the plant. The coatings can also act as a barrier against the diffusion of carbon dioxide and / or ethylene to or from the plant or produce. The coatings can also protect the covered part of the plant from biotic stressors, such as bacteria, fungi, viruses, and / or pests, which may invade and spoil the covered part of the plant, for example. Because bacteria, fungi, and pests all identify food sources by recognizing certain molecules on the surface of the produce, coating the produce with a coating agent can deposit molecularly contrasting molecules on the surface of the plant part, thereby making the produce unrecognizable. Additionally, the coatings can also change the physical and / or chemical environment of the surface of the produce, making it unfavorable for bacteria, fungi, or pests to grow on. Coatings may also be formulated to protect the surface of the plant part from abrasion, bruising, or other mechanical damage and / or to protect the plant part from photodegradation. Plant parts may include, for example, leaves, stems, shoots, flowers, fruits, roots, etc.

[0097]

[0124] Any of the coatings described herein may be used to reduce moisture generated by produce (e.g., fresh produce) due to mass loss (e.g., moisture loss) during transportation and storage by reducing the rate of mass loss of the produce (e.g., fresh produce).

[0098]

[0125] In some embodiments, the produce is coated with a composition that reduces the rate of mass loss by at least about 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90% or more compared to measurements of the untreated product. In some embodiments, treating the produce with any of the coatings described herein results in a mass loss factor of at least about 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, 2.0, 2.2, 2.4, 2.6, 2.8, or 3.0. In some embodiments, treating produce with any of the coatings described herein may reduce humidity generated during storage by at least about 1%, 2%, 3%, 4%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90% or more compared to untreated products. In some embodiments, a reduction in the rate of mass loss of the produce may reduce the energy required to maintain the relative humidity at a given level (e.g., below about 90%, 85%, 80%, 75%, 70%, 65%, 60%, 55%, 50%, or 45% relative humidity) during storage or transport. In certain embodiments, the energy required to maintain relative humidity at a predetermined level (e.g., any of the predetermined levels listed above) during storage or transportation can be reduced by at least about 1%, 2%, 3%, 4%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90% or more compared to an untreated product.

[0099]

[0126] Any of the coatings described herein can be used to reduce the heat generated by produce (e.g., fresh produce) through respiration during transport and storage by slowing the respiration rate of the produce (e.g., fresh produce). In some embodiments, the product is coated with a composition that reduces the respiration rate by at least about 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90% or more compared to an untreated product (measured as described above). In some embodiments, the reduction in heat generated by the produce can reduce the energy required to maintain a temperature (e.g., a given temperature) during storage or transport. In certain embodiments, the heat generated may be reduced by at least about 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90% or more for a coated product compared to an untreated product. In certain embodiments, the energy required to maintain a coated product at a predetermined temperature (e.g., at or below about 25°C, 23°C, 20°C, 18°C, 15°C, 13°C, 10°C, 8°C, 5°C, or 3°C) may be reduced by at least about 1%, 2%, 3%, 4%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90% or more compared to an untreated product.

[0100]

[0127] Estimates of respiration rates for various types of produce (eg, fresh produce) are shown in Table 1.

[0101] [Table 1]

[0102]

[0128] In some embodiments, the methods and compositions described herein are used to treat produce (e.g., fresh produce) stored and / or transported in a refrigerated container or "refrigerator". Heat from the respiration of the produce contributes to the overall heat within the refrigerated container. In some embodiments, the methods and compositions described herein may reduce the respiration rate of the treated produce (e.g., fresh produce) to reduce the heat generated by the respiration of the produce (e.g., fresh produce) in the refrigerated container or "refrigerator". In some embodiments, the methods and compositions described herein may reduce the mass loss rate of the treated produce (e.g., fresh produce) to reduce the moisture generated by mass loss (e.g., moisture loss) of the produce (e.g., fresh produce) in the refrigerated container or "refrigerator".

[0103]

[0129] The methods and compositions described herein can also be used to minimize or reduce temperature or humidity gradients resulting from assembling produce (e.g., fresh produce) on stacks or pallets to prevent uneven ripening. Processed produce (e.g., fresh produce) can be stacked linearly during storage or stacked in other formats (e.g., cross-stacked) to increase circulation around the produce (e.g., fresh produce). Within the produce supply chain, boxes of produce can be rearranged from linear stacks, which may be preferred during transportation, to cross-stacks, which may be used during storage to increase air circulation and prevent uneven ripening.

[0104]

[0130] In some embodiments, treating the produce with a respiration reducing coating may reduce the rate at which the temperature rises in the stack (e.g., after removal from cold storage) by at least about 0.5° C. per day, such as at least 1.0° C., 1.5° C., 2.0° C., 2.5° C., 3.0° C., 3.5° C., 4.0° C., 4.5° C., or 5° C. per day, compared to an untreated stack. In some embodiments, treating the produce with a respiration reducing coating may reduce the equilibrium temperature difference between the atmosphere and the average temperature of the stack by at least about 0.5° C., 1.0° C., 1.5° C., 2.0° C., 2.5° C., 3.0° C., 3.5° C., 4.0° C., 4.5° C., or 5° C.

[0105]

[0131] Any of the coatings described herein may be used to protect any agricultural produce. In some embodiments, the coating may be coated on edible agricultural produce, such as fruits, vegetables, edible seeds and nuts, herbs, spices, produce, meat, eggs, dairy products, seafood, grains, or any other consumable item. In such embodiments, the coating may include ingredients that are non-toxic and safe for consumption by humans and / or animals. For example, the coating may include ingredients that are US Food and Drug Administration (FDA) approved direct or indirect food additives, FDA approved food contact substances, meet FDA regulatory requirements for use as food additives or food contact substances, and / or are generally recognized as safe (GRAS) materials by the FDA. Examples of such materials may be found in the FDA Code of Federal Regulations Title 21 at www.accessdata.fda.gov / scripts / cdrh / cfdocs / cfcfr / cfrsearch.cfm. In some embodiments, the coating components may include dietary supplements or dietary supplement ingredients. The coating components may also include FDA approved food additives or color additives. In some embodiments, the coating may include naturally occurring ingredients, as described herein. In some embodiments, the coating may be flavorless or have a high flavor threshold of less than 500 ppm, odorless or have a high odor threshold, and / or be substantially transparent. In some embodiments, the coating may be configured to be washed off of edible produce, for example, with water.

[0106]

[0132] In some embodiments, the coatings described herein may be formed on non-edible produce. Such non-edible produce may include, for example, non-edible flowers, seeds, shoots, stems, leaves, whole plants, and the like. In such embodiments, the coating may include ingredients that are non-toxic but whose threshold levels of non-toxicity may be higher than those prescribed for edible products. In such embodiments, the coating may include FDA approved food contact substances, FDA approved food additives, or FDA approved drug ingredients, such as any ingredient included in the FDA's database of approved drugs found at http: / / www.accessdata.fda.gov / scripts / cder / drugsatfda / index.cfm. In some embodiments, the coating may include materials that meet FDA requirements for use in drugs or are listed in the FDA's National Drug Discovery Code Directory, www.accessdata.fda.gov / scripts / cder / ndc / default.cfm. In certain embodiments, the material may include inactive drug ingredients of approved drugs listed in the FDA database, www.accessdata.fda.gov / scripts / cder / ndc / default.cfm.

[0107]

[0133] The embodiments of the coatings described herein provide several advantages, including, for example: (1) the coatings can protect produce from biotic stressors, i.e., bacteria, viruses, fungi, or pests; (2) the coatings can prevent water evaporation and / or diffusion of oxygen, carbon dioxide, and / or ethylene; (3) the coatings can help extend the shelf life of produce, e.g., post-harvest produce, without refrigeration; (4) the coatings can introduce mechanical stability to the surface of produce, while eliminating the need for expensive packaging designed to prevent bruising that accelerates spoilage; (5) the use of agricultural waste to obtain the coatings can help eliminate the breeding environment for bacteria, fungi, and pests; (6) the coatings can be used in place of pesticides to protect plants, thereby minimizing the harmful effects of pesticides on human health and the environment; and (7) the coatings can be naturally derived and therefore safe for human consumption. In some cases, such coatings can be made at a relatively low cost because the components of the coatings described herein are obtained from agricultural waste. Thus, the coatings may be particularly suitable for smallholder farmers, for example, by reducing the costs required to protect crops from pesticides and reduce post-harvest losses of agricultural produce due to spoilage due to biological and / or environmental stressors.

[0108]

[0134] Due to market division, the preparation / formation of the coating agent or coating solution / suspension / colloid and the formation of the coating on the substrate from the coating solution / suspension / colloid are often performed by different parties or entities. For example, a manufacturer of a composition such as a coating agent described herein (i.e., a first party) may form the composition by one or more of the methods described herein. The manufacturer may then sell or otherwise provide the resulting composition to a second party, such as a farmer, a carrier, a distributor, or a retailer of agricultural produce, which may apply the composition to one or more agricultural products to form a protective coating on the product. Alternatively, the manufacturer may sell or otherwise provide the resulting composition to an intermediary, such as a wholesale distributor, which may then sell or otherwise provide the composition to a second party, such as a farmer, a carrier, a distributor, or a retailer of agricultural produce, which may apply the composition to one or more agricultural products to form a protective coating on the product.

[0109]

[0135] In some cases, when multiple parties are involved, a first party may optionally provide written or oral instructions or recommendations for the composition (i.e., coating) indicating one or more of the following that will result from application of the composition to the product: (i) that the composition is intended to be applied to the product for coating purposes or to protect the product, to extend the life of the product, to reduce damage to the product, or to modify or improve the aesthetic appearance of the product; (ii) suitable conditions and / or methods for applying the composition to the surface of the product; and / or (iii) potential benefits (e.g., extended shelf life, reduced rate of mass loss, reduced rate of molding and / or damage, etc.). While the instructions or recommendations may be provided by the first party directly with the plant extract composition (e.g., on a packaging in which the composition is sold or distributed), the instructions or recommendations may instead be provided separately, for example, on a website owned or controlled by the first party, or on advertising or marketing materials provided by or on behalf of the first party.

[0110]

[0136] In view of the above, it is recognized that in some cases, a party (i.e., a first party) that produces a composition (i.e., a coating agent) or a coating solution / suspension / colloid according to one or more methods described herein may not directly form a coating on a product from the composition, but may instead instruct (e.g., direct or request) a second party to form a coating on a product from the composition. That is, even if the first party does not coat a product by the methods and compositions described herein, the first party may still cause a coating agent or solution to be applied to the product to form a protective coating on the product by providing instructions or recommendations as described above. Thus, as used herein, the act of applying a coating agent or dispersion to a product (e.g., a plant or agricultural product) also includes ordering or directing another party to apply the coating agent or solution to the product, thereby causing the coating agent or solution to be applied to the product.

[0111] solvent

[0137] The solvent to which the coating agent and wetting agent (if separate from the coating agent) are added to form the dispersion can be, for example, water, methanol, ethanol, isopropanol, butanol, acetone, ethyl acetate, chloroform, acetonitrile, tetrahydrofuran, diethyl ether, methyl tert-butyl ether, alcohol, any other suitable solvent, or combinations thereof. The resulting solution, suspension, or colloid can be suitable for forming a coating on the produce. For example, the solution, suspension, or colloid can be applied to the surface of the produce, after which the solvent can be removed (e.g., by evaporation or convection drying) to leave a protective coating formed from the coating agent on the surface of the produce.

[0112]

[0138] While some of the above solvents (especially water and ethanol) can be safely and effectively used in solutions / suspensions / colloids applied to edible products such as crops or other agricultural products, it can often be advantageous to use either water or a solvent that is at least about 40% water by volume (often more). This is because water is typically less expensive than other suitable solvents and can also be safer to work with than solvents with higher volatility and / or lower flash points (e.g., acetone or alcohols, such as isopropanol or ethanol). In some embodiments, the solvent includes water. For example, the solvent can be water. Thus, for any of the dispersions described herein, the solvent can be at least about 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, or 99% water by weight or volume. In certain embodiments, the solvent comprises a combination of water and ethanol, optionally being at least about 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, or 99% water by volume. In certain embodiments, the solvent is about 40% to 100%, about 40% to about 99%, about 40% to about 95%, about 40% to about 90%, about 40% to about 85%, about 40% to about 80%, about 50% to about 100%, about 50% to about 99%, about 50% to about 95%, about 50% to about 90%, about 50% to about 85%, about 50% to about 80%, about 60% to about 100%, about 60% to about 99%, about 60% to about 95%, about 60% to about 90%, about 60% to about 85%, about 60% to about 8 The aqueous solution may be 0%, about 70% to about 100%, about 70% to about 99%, about 70% to about 95%, about 70% to about 90%, about 70% to about 85%, about 80% to about 100%, about 80% to about 99%, about 80% to about 97%, about 80% to about 95%, about 80% to about 93%, about 80% to about 90%, about 85% to about 100%, about 85% to about 99%, about 85% to about 97%, about 85% to about 95%, about 90% to about 100%, about 90% to about 99%, about 90% to about 98%, or about 90% to about 97% water.

[0113]

[0139] In view of the above, in some applications, the solvent may be a low wetting solvent (i.e., a solvent that exhibits a large contact angle with the surface to which it is applied). For example, in the absence of any added wetting agents or other surfactants, the contact angle between the solvent and any of (a) carnauba wax, (b) candelilla wax, (c) paraffin wax, or (d) no-wax lemon surfaces may be at least about 70°, e.g., at least about 75°, 80°, 85°, or 90°. The addition of any of the wetting agents described herein to a solvent, alone or in combination with other compounds or coating agents, can result in a contact angle between the resulting dispersion and any of (a) carnauba wax, (b) candelilla wax, (c) paraffin wax, or (d) no-wax lemon surfaces that is less than about 85°, such as less than about 80°, 75°, 70°, 65°, 60°, 55°, 50°, 45°, 40°, 35°, 30°, 25°, 20°, 15°, 10°, 5°, or 0°.

[0114]

[0140] The coating agent that is added to the solvent or dissolved, suspended, or dispersed in the solvent to form the dispersion can be any compound or combination of compounds capable of forming a protective coating on the substrate to which the dispersion is applied. The coating agent can be formulated such that the resulting coating protects the substrate from biotic and / or abiotic stressors. For example, the coating can prevent or inhibit the transfer of oxygen and / or water, thereby preventing the substrate from oxidizing and / or preventing water loss by transpiration / permeation / evaporation. If the substrate is perishable and / or edible, e.g., if the substrate is a plant, agricultural product, or part of an agricultural crop, the coating agent is preferably composed of non-toxic compounds that are safe for consumption. For example, the coating agent can include a fatty acid and / or a salt or ester thereof. The fatty acid ester can be, for example, an ethyl ester, a methyl ester, or a glyceryl ester (e.g., 1-glyceryl or 2-glyceryl ester).

[0115]

[0141] In some embodiments, the composition is prepared by dissolving, suspending, or dispersing the coating agent in a solvent at room temperature (e.g., 20°C to 30°C). In some embodiments, the composition is prepared by mixing the coating agent in a solvent at a temperature of 50°C to 100°C, e.g., about 60°C or about 80°C. In some embodiments, the composition is prepared by mixing one or more sucrose esters in water at room temperature. In some embodiments, the composition prepared by mixing at room temperature has been found to provide higher water retention, reduced breathability, and higher gloss, as detailed in the Examples below.

[0116] Coated agricultural products and methods of preparation and use thereof

[0142] In some embodiments, when the components of the coating agent (e.g., sorbitan ester or sucrose ester) are mixed with a solvent, they form microstructures, such as, for example, vesicles in the solvent. In some embodiments, when this mixture contacts a surface, such as an agricultural product (e.g., a crop), the microstructures may adsorb to the surface and form an open bilayer (e.g., a thin layer), or a series of stacked open bilayers to form an open bilayer structure (e.g., a lamellar structure) on the surface. In some embodiments, after removal of the solvent or drying, the open bilayer structure splits into grains, and the boundaries between the grains are crystalline defects. In some embodiments, when this mixture contacts a surface, such as an agricultural product (e.g., a crop), the microstructures may adsorb to the surface and form a closed bilayer (e.g., a sphere or cylinder), or a series of closed bilayers to form a closed bilayer structure (e.g., a spherical or cylindrical structure) on the surface. In some embodiments, after removal of the solvent or drying, the closed bilayer structure splits into grains, and the boundaries between the grains are crystalline defects.

[0117]

[0143] In some embodiments, the advantage of an open bilayer (e.g., lamella) structure is its low permeability. Without being bound by theory, when water passes through the coating, it moves through the grain boundaries and between the open bilayer structures if the outer surface of the open bilayer structure is sufficiently hydrophilic (e.g., when the lamella is a lipid bilayer). In some embodiments, an open bilayer structure composed of lipid bilayers formed from sorbitan esters or sucrose esters in the coating increases the hydrophilicity of the outer surface of the lipid bilayers that make up the coating, thus allowing more water to intercalate between the lipid bilayers, thus increasing the water permeability of the coating and resulting in an increased mass loss rate.

[0118]

[0144] In some embodiments, the advantage of a closed bilayer structure (e.g., a spherical or cylindrical structure) is its low permeability. Without being bound by theory, when water passes through the coating, it moves through the grain boundaries and between the closed bilayer structures if the outer surface of the closed bilayer structure is sufficiently hydrophilic (e.g., when the spherical or cylindrical structure is a lipid bilayer). In some embodiments, a closed bilayer structure composed of lipid bilayers formed from sorbitan esters or sucrose esters in the coating increases the hydrophilicity of the outer surface of the lipid bilayers that make up the coating, thus allowing more water to intercalate between the lipid bilayers, thus increasing the water permeability of the coating and resulting in an increased mass loss rate.

[0119]

[0145] In certain embodiments, by increasing the concentration of the coating agent in the mixture, the thickness of the coating is increased, which may, for example, decrease the water permeability (which may reduce mass loss when the coating is placed on produce) and decrease the gas diffusivity (which may reduce the respiration rate when the coating is placed on produce).

[0120]

[0146] In some embodiments, higher temperatures of drying can result in larger grain sizes in the coating and lower mosaicity (a measure of the probability that the orientation of the crystal planes in the coating deviates from a plane substantially parallel to that of the substrate surface, recognized as a type of crystal defect), which can result in fewer grain boundaries and imperfections for water and / or gas to pass through. In some embodiments, this can result in lower water and gas permeability, which can lead to lower mass loss rates and lower respiration rates, for example, when the coating is placed on produce.

[0121]

[0147] In some embodiments, heating the coating (or coated produce) from a first temperature to a second temperature higher than the first temperature but below the melting point (i.e., phase transition temperature) of the coating and then cooling the coating can increase the grain size in the coating, which can result in lower mass loss rates, lower gas diffusion rates, and lower respiration rates.

[0122] Coated produce

[0148] In one aspect, described herein is a coated substrate comprising a substrate and a coating comprising a bilayer structure formed on the substrate, wherein the coating has a thickness of less than about 20 microns, e.g., less than about 10 microns, 5 microns, or 2 microns.

[0123]

[0149] In certain embodiments, the layer comprises one or more open bilayers. For example, the open bilayer can be layered.

[0124]

[0150] In certain embodiments, the layer comprises one or more closed bilayers, For example, each of the one or more closed bilayers can be independently cylindrical or spherical.

[0125]

[0151] In another aspect, described herein is a coated substrate comprising a substrate and a coating comprising a layered structure formed on the substrate, the coating comprising a plurality of grains. In another aspect, described herein is a coated substrate comprising a substrate and a coating comprising a spherical structure formed on the substrate, the coating comprising a plurality of grains. In another aspect, described herein is a coated substrate comprising a substrate and a coating comprising a cylindrical structure formed on the substrate, the coating comprising a plurality of grains.

[0126]

[0152] In certain embodiments, the substrate is an agricultural product, a silicon substrate, a polystyrene substrate, or a substrate comprising a polysaccharide (e.g., cellulose). For example, the substrate can be an agricultural product.

[0127]

[0153] In another aspect, described herein is a coated produce comprising a produce and a coating comprising a layered structure formed on the produce, wherein the coating has a thickness of less than about 20 microns.

[0128]

[0154] In another aspect, described herein is a coated produce comprising: a produce; and a coating comprising a layered structure formed on the produce, wherein the coating comprises a plurality of grains.

[0129]

[0155] In some embodiments (e.g., when the lamina is a lipid bilayer, such as a lipid bilayer comprising one or more sorbitan esters or sucrose esters), the lattice formation is defined by a hexagonal unit cell. The distance between each adjacent molecule in the unit cell (referred to as "a") is about 0.2 nm to about 2 nm, e.g., about 0.2 to about 0.7 nm, about 0.2 to about 1.2 nm, about 0.2 nm to about 0.4 nm, about 0.3 nm to about 0.5 nm, about 0.4 nm to about 0.6 nm, about 0.43 nm to about 0.5 nm, or about 0.47 nm to about 0.48 nm. In some embodiments, the lattice formation is defined by an orthorhombic unit cell. In some embodiments, the lattice formation is defined by a tetragonal unit cell. In some embodiments, the lattice formation is defined by a monoclinic unit cell.

[0130]

[0156] In some embodiments, the layered structure includes a plurality of thin layers. The distance between the surface of a thin layer and the surface of an adjacent thin layer facing the same direction is referred to herein as the "periodic interval". In some embodiments, the interlayer interval of the thin layers is about 1.0 to about 20 nm. For example, it is about 1 to about 20 nm, about 2 to about 13 nm, about 3 to about 10 nm, about 3 to about 7 nm, about 3 to about 6 nm, about 3 to about 5 nm, about 5 to about 7 nm, about 4 to about 6 nm, about 4 to about 5 nm, about 5 to about 6 nm, or about 5.0 to about 5.8 nm.

[0131]

[0157] In some embodiments, the coating comprises a plurality of grains.

[0132]

[0158] In one embodiment, the grain size is about 2 nm to about 100 nm, for example, about 4 nm to about 100 nm, about 7 nm to about 100 nm, about 6 nm to about 100 nm, about 6 nm to about 80 nm, about 6 nm to about 60 nm, about 6 nm to about 40 nm, about 6 nm to about 25 nm, about 9 nm to about 22 nm, about 9 nm to about 15 nm, about 13 nm to about 25 nm, about 8 nm to about 25 nm, about 11 nm to about 17 nm, about 11 nm to about 14 nm, about 13 nm to about 17 nm, and the like. m, about 12nm to about 16nm, about 15nm to about 17nm, about 9nm to about 13nm, about 13nm to about 17nm, about 17nm to about 25nm, about 2nm to about 10nm, 5nm to about 10nm, about 8nm to about 9nm, about 8.5nm about 9.5 nm, about 9 nm to about 10 nm, about 8 nm, about 9 nm, about 10 nm, about 11 nm, about 12 nm, about 13 nm, about 14 nm, about 15 nm, about 16 nm, about 17 nm, about 19 nm, about 21 nm, or about 22 nm.

[0133] Method of Use and Application

[0159] In one embodiment, there is provided a method of coating a substrate, comprising the steps of: A dispersion comprising: one or more fatty acid esters; and one or more sucrose esters, one or more sorbitan esters, or one or more sucrose esters and one or more sorbitan esters; Applying to the surface of produce; and drying the dispersion on the surface of the produce under a stream of air to form a coating on the surface of the produce; where: the coating comprises a plurality of lipid bilayers on a surface of the produce; Methods are described herein wherein the coating has a thickness of about 2 microns or less.

[0134]

[0160] In certain embodiments, the coating comprises one or more fatty acid esters and one or more sucrose esters, one or more sorbitan esters, or one or more sucrose esters and one or more sorbitan esters.

[0135]

[0161] In another aspect, there is provided a method of coating a substrate, comprising the steps of: A dispersion comprising: one or more fatty acid esters; and one or more sucrose esters, one or more sorbitan esters, one or more monosaccharide esters, one or more disaccharide esters, one or more esters of sugar alcohols, or any combination thereof; Applying to the surface of produce; and Methods are described herein that include drying the dispersion on the surface of the produce under an air flow to form a coating on the surface of the produce.

[0136]

[0162] In some embodiments, the coating comprises one or more fatty acid esters and one or more sucrose esters, one or more sorbitan esters, one or more monosaccharide esters, one or more disaccharide esters, one or more esters of sugar alcohols, or any combination thereof.

[0137]

[0163] In some embodiments, the coating comprises a plurality of lipid bilayers on the surface of the produce. In some embodiments, the coating has a thickness of about 2 microns or less. In some embodiments, the substrate comprises a produce. In some embodiments, the one or more fatty acid esters comprise one or more monoglycerides.

[0138]

[0164] In some embodiments, the dispersion comprises one or more sorbitan esters. In some embodiments, one or more of the sorbitan esters is 10 ~C 24 In some embodiments, the one or more sorbitan esters include one or more ethoxylated sorbitan esters, such as ethoxylated sorbitan monolaurate. In some embodiments, the one or more sorbitan esters include one or more ethoxylated sorbitan esters, such as ethoxylated sorbitan monolaurate. In some embodiments, the total concentration of the one or more sorbitan esters in the dispersion is from about 1 mg / mL to about 5 mg / mL.

[0139]

[0165] In some embodiments, the dispersion comprises one or more monosaccharide esters. In some embodiments, the one or more monosaccharide esters comprise glucose esters. In some embodiments, one or more of the monosaccharide esters comprises a C8-C 24 For example, C8~C 16 In one embodiment, the total concentration of the one or more monosaccharide esters in the dispersion is from about 1 mg / mL to about 5 mg / mL.

[0140]

[0166] In some embodiments, the dispersion comprises one or more esters of a sugar alcohol. In some embodiments, the one or more esters of a sugar alcohol comprise an erythritol ester, a xylitol ester, or both. In some embodiments, the one or more esters of a sugar alcohol comprise a C2-C 12 In one embodiment, the concentration of the one or more monosaccharide esters in the dispersion is from about 1 mg / mL to about 5 mg / mL.

[0141]

[0167] In another aspect, there is provided a method of coating a substrate, comprising the steps of: A dispersion comprising: one or more sucrose esters; one or more sorbitan esters; or One or more sucrose esters and one or more sorbitan esters, Applying to the surface of produce; and drying the dispersion on the surface of the produce under a current of air to produce a coating on the produce, the coating comprising: a layer comprising one or more sucrose esters; a layer comprising one or more sorbitan esters; or A layer comprising one or more sucrose esters and one or more sorbitan esters, On the surface of the produce, where: The air temperature is greater than about 50°C; the coating comprises a plurality of bilayers on a surface of the produce; Methods are described herein in which each bilayer of the plurality of bilayers comprises a plurality of grains.

[0142]

[0168] In one embodiment, the temperature of the dispersion is from about 10°C to about 80°C, for example, from about 10°C to about 70°C, from about 20°C to about 80°C, from about 20°C to about 60°C, or from about 40°C to about 70°C.

[0143]

[0169] In one embodiment, the temperature of the air is from about 20°C to about 120°C, for example, from about 20°C to about 100°C, from about 40°C to about 120°C, or from about 50°C to about 100°C.

[0144]

[0170] In another aspect, there is provided a method of coating a substrate, comprising the steps of: applying a dispersion comprising a coating agent and a solvent to a substrate, wherein the temperature of the dispersion is about 50° C. or less; removing the solvent to yield a coating on the substrate; heating the coating from a first temperature to a second temperature, the second temperature being greater than the first temperature and less than a melting point of the coating agent; and cooling the coating from a second temperature to a third temperature, the third temperature being less than the second temperature, and the coating comprising a plurality of bilayers on the surface of the substrate; Methods are described herein in which each bilayer of the plurality of bilayers comprises a plurality of grains.

[0145]

[0171] In another aspect, there is provided a method of coating produce, comprising the steps of: applying a dispersion comprising a coating agent and a solvent to the produce to produce a liquid layer on the produce; and drying the liquid layer at a temperature of about 50° C. to about 100° C. to produce a coating on the produce; wherein the coating comprises a plurality of bilayers on a surface of a substrate; Methods are described herein wherein the coating has a thickness of about 2 microns or less.

[0146]

[0172] In another aspect, there is provided a method of coating produce, comprising the steps of: applying a dispersion comprising a coating agent and a solvent to the produce; and drying the dispersion at a temperature of about 50° C. to about 100° C. to produce a coating on the produce.

[0010] Methods are described herein, wherein the coating comprises a plurality of bilayers on a surface of a substrate, each bilayer of the plurality of bilayers comprising a plurality of grains.

[0147]

[0173] In another aspect, there is provided a method of coating produce, comprising the steps of: applying a dispersion comprising a coating agent and a solvent to the produce; removing the solvent to produce a coating on the produce; heating the coating from a first temperature to a second temperature, the second temperature being greater than the first temperature and less than the melting point of the coating agent; and cooling the coating from a second temperature to a third temperature, the third temperature being less than the second temperature; Described herein are methods, wherein the coating forms a plurality of bilayers on a surface of a substrate, each bilayer of the plurality of bilayers comprising a plurality of grains.

[0148]

[0174] In one embodiment, the first temperature is about 0° C. to about 50° C., for example, about 10° C. to about 40° C., about 20° C. to about 30° C., about 23° C. to about 27° C., or about 25° C. In one embodiment, the first temperature is higher than the temperature of the surrounding outside air. In one embodiment, the first temperature is lower than the temperature of the surrounding outside air.

[0149]

[0175] In some embodiments, the second temperature is from about 40°C to about 65°C, e.g., from about 45°C to about 65°C, from about 50°C to about 65°C, from about 55°C to about 65°C, from about 57°C to about 63°C, or about 60°C. In some embodiments, the second temperature is higher than the temperature of the surrounding air. In some embodiments, the second temperature is lower than the temperature of the surrounding air. In some embodiments, the coating is heated with air having a temperature higher than the temperature of the produce. In some embodiments, the air in which the coating is heated is higher than the second temperature. In some embodiments, the air in which the coating is heated is higher than the melting point of the coating.

[0150]

[0176] In certain embodiments, when the coating is heated to or above the melting temperature of the coating agent (about 65° C. to about 70° C., or about 70° C.), the lattice formation of the crystal planes (e.g., lamellae) in the coating may be disrupted, the constituent molecules may adopt random orientations, and the coating may liquefy.

[0151]

[0177] In one embodiment, the third temperature is about 0° C. to about 50° C., for example, about 10° C. to about 40° C., about 20° C. to about 30° C., about 23° C. to about 27° C., or about 25° C. In one embodiment, the third temperature is higher than the temperature of the surrounding outside air. In one embodiment, the third temperature is lower than the temperature of the surrounding outside air.

[0152]

[0178] In certain embodiments, the second temperature is maintained for about 5 seconds to about 10 hours. For example, the second temperature can be maintained for about 5 seconds to about 7 hours, about 5 seconds to about 3 hours, about 5 seconds to about 1.5 hours, about 5 seconds to about 60 minutes, about 30 seconds to about 45 minutes, about 5 minutes to about 60 minutes, about 10 minutes to about 45 minutes, about 20 minutes to about 40 minutes, about 25 minutes to about 35 minutes, about 30 seconds to about 10 minutes, about 30 seconds to about 7 minutes, about 30 seconds to about 3 minutes, about 3 minutes to about 7 minutes, about 30 seconds to about 1 minute, about 1 minute to about 5 minutes, about 25 minutes, about 27 minutes, about 29 minutes, about 30 minutes, about 32 minutes, about 35 minutes, about 30 seconds, about 1 minute, about 2 minutes, about 3 minutes, about 4 minutes, about 5 minutes, about 6 minutes, or about 7 minutes.

[0153]

[0179] In some embodiments, the grain size of the coating after cooling from the second temperature to the third temperature is larger than the grain size of the coating before heating from the first temperature to the second temperature. In some embodiments, the grain size of the coating before heating the coated agricultural product from the first temperature to the second temperature is about 2 nm to about 10 nm. For example, about 5 nm to about 10 nm, about 8 nm to about 9 nm, about 8.5 nm to about 9.5 nm, about 9 nm to about 10 nm, about 8 nm, about 9 nm, or about 10 nm. For example, the grain size of the coating after cooling the coated agricultural product from the second temperature to the third temperature can be about 7 nm to about 100 nm. For example, about 8 nm to about 25 nm, about 11 nm to about 17 nm, about 11 nm to about 14 nm, about 13 nm to about 17 nm, about 12 nm to about 16 nm, about 15 nm to about 17 nm, about 11 nm, about 12 nm, about 13 nm, about 14 nm, about 15 nm, about 16 nm, or about 17 nm.

[0154]

[0180] In another aspect, there is provided a method for reducing mass loss rate in produce, comprising the steps of: A dispersion comprising: Solvent, and one or more sucrose esters, one or more sorbitan esters, or One or more sucrose esters and one or more sorbitan esters, applying to the surface of the produce to produce a plurality of bilayers on the surface of the produce; and Methods are described herein that include drying the dispersion on a surface of the produce under an air flow to promote self-assembly of a plurality of bilayers on the surface of the produce, thereby producing a coating on the surface of the produce that includes one or more sucrose esters, one or more sorbitan esters, or one or more sucrose esters and one or more sorbitan esters.

[0155]

[0181] In another aspect, there is provided a method for reducing the respiration rate of produce, comprising: A dispersion comprising: Solvent, and one or more sucrose esters, one or more sorbitan esters, or One or more sucrose esters and one or more sorbitan esters, applying to the surface of the produce to produce a plurality of bilayers on the surface of the produce; and Methods are described herein that include drying the dispersion on a surface of the produce under an air flow to promote self-assembly of a plurality of bilayers on the surface of the produce, thereby producing a coating on the surface of the produce that includes one or more sucrose esters, one or more sorbitan esters, or one or more sucrose esters and one or more sorbitan esters.

[0156]

[0182] In an embodiment, the concentration of the coating agent in the dispersion may be from about 10 g / L to about 200 g / L, for example, from about 1 g / L to about 150 g / L, from about 1 g / L to about 50 g / L, from about 50 g / L to about 100 g / L, from about 100 g / L to about 150 g / L, from about 150 g / L to about 200 g / L, from about 5 g / L to about 100 g / L, from about 5 g / L to about 80 g / L, from about 70 g / L to about 130 g / L, from about 10 g / L to about 80 g / L, from about 25 g / L to about 60 g / L, or from about 25 g / L to about 60 g / L. L, about 30g / L to about 60g / L, about 30g / L to about 50g / L, about 40g / L to about 60g / L, about 30g / L to about 40g / L, about 40g / L to about 50g / L, about 50g / L to about 60g / L, about 10g / L, about 20g / L, about 30g / L, about 40g / L, about 50g / L, about 60g / L, about 70g / L, about 80g / L, about 90g / L, about 100g / L, about 110g / L, about 120g / L, about 130g / L, or about 140g / L.

[0157]

[0183] In some embodiments, the dispersion is dried at a temperature of about 20° C. to about 100° C., e.g., about 25° C. to about 80° C., about 25° C. to about 70° C., about 30° C. to about 65° C., about 40° C. to about 65° C., 50° C. to about 65° C., about 55° C. to about 65° C., about 60° C. to about 65° C., about 55° C., about 60° C., or about 65° C. In some embodiments, the dispersion is partially dried. In some embodiments, the drying removes more than about 5% of the solvent, e.g., more than about 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or 95% of the solvent. In some embodiments, a bilayer structure is formed when the dispersion is partially dried. In certain embodiments, the bilayer structure is formed after at least about 5% of the solvent has been removed, e.g., after at least about 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or 95% of the solvent has been removed.

[0158]

[0184] In some embodiments, faster solvent removal and / or drying can improve the performance of the coating. For example, faster solvent removal and / or drying can result in thicker and more uniform coatings. In some embodiments, the solvent removal or drying of the dispersion is carried out in less than about 2 hours. For example, the solvent can be removed or dried in less than about 1.5 hours, 1 hour, 45 minutes, 30 minutes, 25 minutes, 20 minutes, 15 minutes, 10 minutes, 5 minutes, 4 minutes, 2 minutes, 1 minute, 30 seconds, 15 seconds, 10 seconds, 5 seconds, or 3 seconds.

[0159]

[0185] In another aspect, there is provided a method of coating produce, comprising the steps of: applying a dispersion comprising one or more sucrose esters or one or more sorbitan esters and a solvent to a surface of the produce; Methods are described herein that include drying the dispersion on a surface of the produce under an air flow to promote self-assembly of a plurality of bilayers on the surface of the produce, thereby producing a coating on the surface of the produce that includes one or more sucrose esters, one or more sorbitan esters, or one or more sucrose esters and one or more sorbitan esters.

[0160]

[0186] In another aspect, there is provided a method of coating produce, comprising the steps of: applying a dispersion comprising a coating agent and a solvent to the produce, wherein a concentration of the coating agent in the dispersion is from about 30 g / L to about 50 g / L; Methods are described herein that include drying the dispersion at a temperature greater than about 50° C. to produce a coating on the produce, where the coating comprises a bilayer structure having a grain size of about 13 nm to about 25 nm and a thickness of less than about 2 microns.

[0161]

[0187] In another aspect, there is provided a method of coating produce, comprising the steps of: applying a dispersion comprising a coating agent and a solvent to a surface of the produce, the coating agent comprising: one or more sucrose esters, one or more sorbitan esters, or applying a composition comprising one or more sucrose esters and one or more sorbitan esters; and Methods are described herein that include drying the dispersion at a temperature greater than about 60° C. to form a coating on the surface of the produce, thereby forming a coating on the surface of the produce comprising one or more sucrose esters, one or more sorbitan esters, or one or more sucrose esters and one or more sorbitan esters, wherein the coating has a thickness of less than about 2 microns and comprises a bilayer structure having a grain size of about 13 nm to about 25 nm.

[0162]

[0188] In another aspect, there is provided a method of reducing the water permeability of a coating on a substrate, comprising the steps of: A dispersion comprising: Solvent, and one or more sucrose esters, one or more sorbitan esters, or One or more sucrose esters and one or more sorbitan esters, Applying to the surface of produce; and Methods are described herein that include drying the dispersion under an air flow to promote self-assembly of a plurality of bilayers on the surface of the produce, thereby producing a coating on the surface of the produce, where the coating comprises one or more sucrose esters, one or more sorbitan esters, or one or more sucrose esters and one or more sorbitan esters.

[0163]

[0189] In another aspect, there is provided a method for reducing a gas diffusivity of a coating on a substrate, comprising the steps of: A dispersion comprising: Solvent, and one or more sucrose esters, one or more sorbitan esters, or One or more sucrose esters and one or more sorbitan esters, Applying to the surface of produce; and Methods are described herein that include drying the dispersion on a surface of the produce under an air flow to promote self-assembly of a plurality of bilayers on the surface of the produce, thereby producing a coating on the surface of the produce, where the coating comprises one or more sucrose esters, one or more sorbitan esters, or one or more sucrose esters and one or more sorbitan esters.

[0164]

[0190] In certain embodiments, the substrate is an agricultural product, a silicon substrate, or a substrate comprising a polysaccharide (e.g., cellulose). For example, the substrate can be an agricultural product.

[0165]

[0191] In another aspect, a method for reducing a mass loss rate of produce having a coating disposed thereon, comprising: A dispersion comprising: Solvent, and one or more sucrose esters, one or more sorbitan esters, or One or more sucrose esters and one or more sorbitan esters, Applying to the surface of produce; and Methods are described herein that include drying the dispersion on a surface of the produce under an air flow to promote self-assembly of a plurality of bilayers on the surface of the produce, thereby producing a coating on the surface of the produce, where the coating comprises one or more sucrose esters, one or more sorbitan esters, or one or more sucrose esters and one or more sorbitan esters.

[0166]

[0192] In another aspect, there is provided a method of reducing the respiration rate of produce having a coating disposed thereon, comprising the steps of: A dispersion comprising: Solvent, and one or more sucrose esters, one or more sorbitan esters, or One or more sucrose esters and one or more sorbitan esters, Applying to the surface of produce; and Methods are described herein that include drying the dispersion on a surface of the produce under an air flow to promote self-assembly of a plurality of bilayers on the surface of the produce, thereby producing a coating on the surface of the produce, where the coating comprises one or more sucrose esters, one or more sorbitan esters, or one or more sucrose esters and one or more sorbitan esters.

[0167] Coating thickness and mass loss factor / rate

[0193] In certain embodiments, for coatings formulated to prevent moisture loss from or oxidation of a coated substrate, such as an agricultural crop, a thicker coating will be less permeable to water and oxygen compared to a thinner coating formed from the same coating agent, and therefore should result in a lower rate of mass loss compared to the thinner coating. Thicker coatings can be formed by increasing the concentration of the coating agent in the dispersion and applying a similar volume of the dispersion to each piece of (similarly sized) agricultural crop.

[0168] Contact angle / wetting agent

[0194] Without wishing to be bound by theory, it is believed that the sucrose ester or sorbitan ester added to the dispersion acts as a surfactant / wetting agent to reduce the contact angle of the dispersion on the surface of the crop. In some embodiments, the addition of a wetting agent can improve the coverage of the dispersion on the surface of the crop, thereby allowing a substantially continuous coating to be formed across the entire surface. As a result, the mass loss rate of the coated crop was found to decrease with increasing coating thickness, and the overall mass loss rate was found to be significantly reduced compared to crops coated with similar dispersions lacking a wetting agent. Further evidence of these effects is provided below.

[0169]

[0195] Extensive experiments have shown that the contact angles of droplets of some solvents and coating solutions / suspensions on the surfaces of at least some types of agricultural produce are quite large, indicating a large difference in the surface energy of the droplets compared to the surface of the agricultural produce. This effect was particularly evident when the dispersion was at least about 70% water by volume, since the surfaces of many plants or other agricultural produce tend to be hydrophobic, often due to the presence of extracuticular waxes. This phenomenon was characterized as follows: Droplets of solvent or coating (i.e., the solvent in which the coating agent is dissolved, suspended or dispersed) were deposited directly on the agricultural produce surface, or directly on carnauba, candelilla, or paraffin wax (carnauba, candelilla, and paraffin wax all tend to have a natural hydrophobicity similar to that of the surfaces of lemons and many other types of agricultural produce), and the contact angles were determined using image analysis software. The results of the various tests are summarized as follows:

[0170]

[0196] In some embodiments, by increasing the concentration of wetting agents (eg, sorbitan or sucrose esters) in water-based or high water content coating dispersions, the contact angle of the dispersion on a crop or wax surface was reduced. EXAMPLES

[0171]

[0197] The following examples describe the effect of various coating agents and solutions / suspensions / colloids on various substrates, as well as some characterizations of various coating agents and solutions / suspensions / colloids. These examples are for illustrative purposes only and are not intended to limit the scope of the present disclosure. In each of the following examples, unless otherwise specified, all reagents and solvents were purchased and used without further purification.

[0172]

[0198] In the examples, "Treatment A" (or "Tmt. A") refers to a 30 / 70 mixture of 2,3-dihydroxypropan-yl palmitate / 1,3-dihydroxypropan-2-yl palmitate in 100% ethanol at the concentrations indicated. "Treatment B" (or "Tmt. B") refers to a 60 / 5 / 35 mixture of monostearate / 1,3-dihydroxypropan-2-yl palmitate / palmitic acid in 100% ethanol. "Treatment C" (or "Tmt. C") refers to a 95 / 5 monostearate / sodium stearate in 100% water. "Treatment D" (or "Tmt. D") refers to a 98 / 2 mixture of monostearate / sodium stearate in 100% water. Ratios (e.g., 30 / 70) refer to weight ratios.

[0173] Example 1: Effect of a coating formed from sucrose esters on the mass loss rate of California Hass avocados.

[0199] FIG. 1 is a graph showing the average daily mass loss rate for California Hass avocados. Avocados corresponding to the untreated group were untreated. Avocados corresponding to the sucrose ester group were treated with 10 mg / mL sucrose palmitate in 100% ethanol. Avocados corresponding to the treatment A group were treated with 10 mg / mL treatment A. Avocados corresponding to the treatment B group were treated with 10 mg / mL treatment B. Avocados corresponding to the treatment C group were treated with 30 mg / mL treatment C. Each coating agent was dissolved in a solvent to form a solution, and the solution was applied to the surface of the corresponding avocado by bowl dipping and dried at 70° C. to form a coating.

[0174] Example 2: Effect of a coating formed from sucrose esters on the mass loss rate of Mexican Hass avocados.

[0200] FIG. 2 is a graph showing the average daily mass loss rate for Mexican Hass avocados. Avocados corresponding to the untreated bars were untreated. Avocados corresponding to the sucrose ester bars were treated with 10 mg / mL sucrose palmitate in 100% ethanol. Avocados corresponding to treatment group A were treated with 10 mg / mL treatment A. Avocados corresponding to treatment group B were treated with 10 mg / mL treatment B. Avocados corresponding to treatment group C were treated with 30 mg / mL treatment C. Each coating agent was dissolved in a solvent to form a solution, and the solution was applied to the surface of the corresponding avocado by bowl dipping and dried at 70° C. to form a coating.

[0175] Example 3: Effect of coatings formed from sucrose esters on mass loss rate of red grape tomatoes.

[0201] FIG. 3 is a graph showing the average daily mass loss rate for red grape tomatoes. Tomatoes corresponding to the untreated group were untreated. Tomatoes corresponding to the sucrose ester group were treated with 10 mg / mL of sucrose palmitate in 100% ethanol. Tomatoes corresponding to treatment A group were treated with 10 mg / mL of treatment A. Tomatoes corresponding to treatment B group were treated with 10 mg / mL of treatment B. Tomatoes corresponding to treatment C group were treated with 30 mg / mL of treatment C. Each coating agent was dissolved in a solvent to form a solution, and the solution was applied to the surface of the corresponding tomato by bowl dipping and dried at 70° C. to form a coating.

[0176] Example 4: Effect of coatings formed from sucrose esters on mass loss rate of peaches.

[0202] Figure 4 is a graph showing the average daily mass loss rate for peaches. Peaches corresponding to the non-treated group were untreated. Peaches corresponding to the sugar (sucrose) ester group were treated with 10 mg / mL sucrose palmitate in 100% ethanol. Peaches corresponding to the treatment C group were treated with 10 mg / mL treatment C. Each coating agent was dissolved in a solvent to form a solution, and the solution was applied to the surface of the corresponding peach by bowl dipping and dried at 70°C to form a coating.

[0177] Example 5: Effect of coatings formed from sucrose esters on mass loss rate of peaches.

[0203] Figure 5 is a graph showing the average daily mass loss rate for peaches. Peaches corresponding to the non-treated group were untreated. Peaches corresponding to the sugar (sucrose) ester group were treated with 10 mg / mL sucrose palmitate in 100% ethanol. Peaches corresponding to the treatment C group were treated with 30 mg / mL treatment C. Each coating agent was dissolved in a solvent to form a solution, and the solution was applied to the surface of the corresponding peach by bowl dipping and dried at 70°C to form a coating.

[0178] Example 6: Effect of coatings formed from sucrose esters on the mass loss coefficient and respiration rate of avocado.

[0204] FIG. 6 is a graph showing the mass loss coefficient for avocados. Avocados corresponding to the untreated group were untreated. Produce corresponding to the treatment C group was treated with 30 g / L of treatment C in deionized water. Produce corresponding to the sucrose ester group was treated with 30 g / L of sucrose palmitate (98% by weight) and sodium monostearate (2% by weight) in deionized water. Each coating was mixed in deionized water at 60° C. using high shear mixing (1600 RPM for 5 minutes). Avocados were treated using a brush bed and dried in a heat tunnel at 70° C.

[0179]

[0205] Figure 7 is a graph showing respiration rates for avocados. Avocados treated with sucrose esters had a mass loss coefficient of 1.70 and a respiration coefficient of 1.38 on day 2. Avocados treated with monoglyceride (95 / 5 monostearate / sodium stearate) had a mass loss coefficient of 2.38 and a respiration coefficient of 1.55 on day 2.

[0180] Example 7: Effect of a coating formed from 100% sucrose esters on the mass loss coefficient and respiration rate of Mexican avocados.

[0206] FIG. 8 is a graph showing the mass loss coefficient for Mexican avocados. The untreated group was untreated. Treatment C group was treated with 50 g / L of Treatment C prepared using a Silverson high shear mixer. The 100% sucrose esters cold mix group was treated with 50 g / L of sucrose esters (100 wt%) in water prepared by mixing with a Vitamix blender at room temperature for 1 minute. The 100% sucrose esters hot mix group was treated with 50 g / L of sucrose esters (100 wt%) in water prepared by mixing with a Vitamix at 80° C. for 3 minutes. The coatings were applied using a bowl dip method and dried under heat tunnel conditions.

[0181]

[0207] Figure 9 is a graph showing respiration rates for Mexican avocados. As shown in Figures 8 and 9, the cold mixed sucrose ester coating performed approximately twice as well as the monoglyceride (98 / 2 sucrose palmitate / sodium stearate) coating in both water retention and respiration reduction.

[0182]

[0208] Figure 10A is an image of an untreated Mexican avocado and Figure 10B is an image of a Mexican avocado treated with a hot mixed sucrose ester coating. As can be seen in Figures 10A and 10B, the avocado treated with the hot mixed sucrose ester coating has a higher gloss than the untreated Mexican avocado.

[0183] Example 8: Effect of coatings formed from sucrose esters on thin film gloss.

[0209] FIG. 11 is a graph showing the gloss for thin films of various compositions. One film was formed from 50 g / L of treatment C. A second film was formed from 50 g / L of sucrose ester (100 wt%) in water using a low temperature mixing process. A third film was formed from 50 g / L of sucrose ester (100 wt%) in water using a high temperature mixing process. A fourth film was formed from 50 g / L of a 98 / 2 mixture of sucrose ester / sodium stearate. A dispersion of 50 g / L of each composition was mixed in a Vitamix blender at the maximum setting for 3 minutes. The dispersion (0.5 mL) was then deposited on a plastic microscope cover slip. The films were dried in ambient air and the gloss was measured using a Horiba IG-320 gloss meter. The Horiba IG-320 measured the light reflection at 60° and was calibrated using the reflection of black glass. As shown in Figure 11, the films containing sucrose esters produced much higher gloss than the monoglyceride coatings. The error bars are the standard deviation of the gloss measurements over three trials. Higher gloss is an indication of higher light reflection from the film.

[0184] Example 9: Mixing studies of sucrose ester mixtures.

[0210] 12 is a graph showing the transmittance of two different sucrose ester mixtures. One mixture contained 50 g / L of sucrose ester (100 wt%) in water and was prepared using a low temperature mixing process. The second mixture contained 50 g / L of sucrose ester (100 wt%) in water and was prepared using a high temperature mixing process. The two types of sucrose esters were mixed with monostearate in water at 80° C. using a Vitamix blender at the maximum setting for 3 minutes.

[0185]

[0211] FIG. 13 is a graph showing turbidity over time for monoglyceride dispersions with various amounts of sucrose ester additive (sucrose stearate or "SS"). The monoglyceride solution (Treatment D) contains a 98 / 2 mixture of monostearate / sodium stearate in 100% water (Tmt. D) at a concentration of 50 g / L. Dispersions were made by mixing in hot water in a Vitamix blender for 3 minutes. The turbidity of the dispersions was monitored over time with a turbidimeter. As shown in FIG. 13, the addition of sucrose stearate results in a 2-3 fold increase in dispersion stability as determined by the change in turbidity compared to those without sucrose stearate.

[0186]

[0212] FIG. 14 is a graph showing turbidity over time for monoglyceride dispersions with various amounts of sucrose ester additive (sucrose stearate or "SS"). The monoglyceride solution (Treatment D) contains a 98 / 2 mixture of monostearate / sodium stearate in 100% water at a concentration of 50 g / L. The sucrose ester additive is a mixture of sucrose fatty acid esters (≧90% by weight), free fatty acids (≦3% by weight as oleic acid), free sucrose (≦4% by weight), and water (≦4% by weight), available from Sisterna BV. Dispersions were made by mixing in hot water (80° C.) in a Vitamix blender for 3 minutes. The turbidity of the dispersions was monitored over time using a turbidimeter. As shown in FIG. 14, the addition of sucrose stearate results in a 2-3 fold increase in dispersion stability as determined by the change in turbidity compared to those without sucrose stearate.

[0187] Example 10: Structure of sorbitan ester coatings as determined by X-ray scattering.

[0213] The coatings were applied to the surface of a plastic substrate, which acts as a hydrophilic surface when exposed to air, and X-ray scattering images of the applied coats were acquired to characterize the coatings.

[0188]

[0214] Specifically, a coating of sorbitan monostearate (95 wt%) and sodium stearate (5 wt%) was applied as a thin film to a substrate. The films were drop cast from a 30 g / L aqueous solution and dried at 40° C. for 4 hours. As shown in FIG. 15, sorbitan monostearate was found to self-assemble into alternating bilayers with a periodicity of 5.5 nm. "LAM" refers to layered or bilayer morphology.

[0189]

[0215] Additionally, a coating of sorbitan monopalmitate (95 wt%) and sodium stearate (5 wt%) was applied as a thin film to the substrate. Films were cast from 30 g / L aqueous solutions and dried at 40° C. for 4 hours. As shown in FIG. 16, sorbitan monopalmitate was found to self-assemble into alternating bilayers with a periodicity of 5.6 nm.

[0190] Example 11: Effect of coatings formed from sorbitan esters on the mass loss coefficient and respiration rate of California avocados.

[0216] FIG. 17 is a graph showing the mass loss coefficient for California avocados. An untreated group of avocados was untreated. A second group of avocados was treated with 15 g / L of Treatment C. A third group of avocados was treated with 30 g / L of Treatment C. A fourth group of avocados was treated with 30 g / L of Sorbitan Monopalmitate (MP) (100 wt%). A fifth group of avocados was treated with 30 g / L of Sorbitan Monostearate (MS). Sorbitan ester coatings were prepared by dispersing sorbitan esters in deionized water. The coatings were applied using a bowl dip method and dried under air flow at a temperature of 70° C. As shown in FIG. 17, the sorbitan ester film was found to reduce dehydration and give similar performance to Treatment C at a concentration of 15 g / L.

[0191]

[0217] Figure 18 is a graph showing respiration rates for California avocados. As shown in Figure 18, sorbitan ester films were found to exhibit similar (sorbitan monostearate) or higher (sorbitan monopalmitate) respiration coefficients compared to a 95 / 5 mixture of monostearate / sodium stearate at 30 g / L.

[0192] Example 12: Effect of a coating formed from sorbitan esters on the mass loss coefficient and respiration rate of Mexican avocados.

[0218] FIG. 19 is a graph showing the Mass Loss Factor (MLF) for Mexican avocados. The first group of avocados was untreated. The second group of avocados was treated with 20 g / L of Treatment C. The third group of avocados was treated with 40 g / L of Treatment C. The monoglyceride coating was mixed using a high shear mixer. The fourth group of avocados was treated with 20 g / L of a mixture of sorbitan monostearate (94% by weight) and sodium stearate (6% by weight). The fifth group of avocados was treated with 40 g / L of a mixture of sorbitan monostearate (94% by weight) and sodium stearate (6% by weight). The sorbitan monostearate coating was mixed using a blender. The coating was applied using a brush bed and dried at a temperature of 70° C. The moisture barrier performance between the monoglyceride and sorbitan monostearate films was found to be similar, as shown in Figure 19. The MLF of 20 g / L of 95 / 5 monostearate / sodium stearate was 1.49 and the MLF of 40 g / L of 95 / 5 monostearate / sodium stearate was 2.24. The 20 g / L sorbitan monostearate group had an MLF of 1.83 and the 40 g / L sorbitan monostearate group had an MLF of 2.32.

[0193]

[0219] Figure 20 is a graph showing respiration rates for Mexican avocado. As shown in Figure 20, the respiratory performance between the sorbitan monostearate and monoglyceride compositions was found to be similar. On day 1, the RF of treatment C at 20 g / L was 1.17 and the RF of treatment C at 40 g / L was 1.43. The sorbitan monostearate 20 g / L group had an RF of 1.15 and the 40 g / L group had an RF of 1.25.

[0194] Example 13: Effect of coating with sorbitan monolaurate wetting agent on mass loss factor for non-waxed pixie orange.

[0220] FIG. 21 is a graph showing the mass loss coefficient for non-waxed pixie oranges ("pixies"). One group of pixies was untreated. A second group of pixies was treated with 50 g / L of treatment C. A third group of pixies was treated with 50 g / L of treatment C and 2 g / L of a wetting agent (WAG). A fourth group of pixies was treated with 50 g / L of a 95 / 5 mixture of monostearate / sodium stearate and 2 g / L of sorbitan monolaurate. The coating was applied using a bowl dip method and dried at a temperature of 70° C. As shown in FIG. 21, the addition of 2 g / L of sorbitan monolaurate to the monoglyceride increased the mass loss coefficient by 3.56 times compared to the untreated substrate. The pixies exited the heat tunnel mostly dry (about 80%).

[0195] Example 14: Synthesis of erythritol and xylitol monoesters of fatty acids.

[0221] In a dry 500 mL round bottom flask containing a stir bar, 10 g of vinyl stearate and 1.05 equivalents of the appropriate sugar alcohol were added, followed by cannula transfer of 400 mL of t-butanol that had been flushed with nitrogen and dried over 3 Å molecular sieves. This was heated to 57° C. and stirred for 4 hours to partially dissolve the sugar alcohol. To this was added 1 g of immobilized CalB enzyme. After 3 days, some stearic acid and unreacted starting vinyl alcohol were detected by TLC. An additional 0.5 equivalents of sugar alcohol was added along with an additional 1 g of immobilized CalB enzyme and stirred for an additional day. The reaction was then hot filtered to remove the enzyme resin and lyophilized to dryness. A small amount of material was purified by column chromatography to obtain the desired ester for testing. NMR analysis indicates that the isolated material is a mixture of the two linkage isomers, with the 1-yl isomer predominating. Alternatively, these materials can be synthesized by replacing the enzyme catalyst with a suitable base catalyst (eg, potassium t-butoxide).

[0196]

[0222] Characterization data for erythritol monoesters of stearic acid (2,3,4-trihydroxybutyl stearate and 1,3,4-trihydroxybutan-2-yl stearate) are listed below, with stereochemistry omitted for brevity. Rf: 0.45 (EtAc) 1 H NMR (600MHz, 1:1 CDCl3:d4-MeOD)δ 4.89-4.80(m,0.1H, 2-yl), 4.28(dd,J=11.4, 3.0Hz, 1H), 4.13(dd,J=11.7, 6.5Hz, 1H), 3.77-3.68(m,2H), 3.63(dd,J=11.3 , 5.9Hz, 1H), 3.56(td,J=6.4, 3.9Hz, 1H), 2.33(t,J=7.6Hz, 2H), 1.60(p,J=7.4Hz, 2H), 1.23(s,31H), 0.85(t,J=6.9Hz, 3H). 13 C NMR (151MHz, 1:1 CDCl3:d6-DMSO, ref DMSO)δ 173.40, 72.41, 70.10, 66.41, 63.60, 34.11, 31.78, 29.53, 29.49, 29.39, 29.24, 29.19, 29.04, 24.88, 22.56, 14.28.

[0197]

[0223] Characterization data for xylitol monoesters of stearic acid (2,3,4,5-tetrahydroxypentyl stearate and 1,3,4,5-tetrahydroxypentan-2-yl stearate, potentially 1,2,4,5-tetrahydroxypentan-3-yl stearate) are listed below, with stereochemistry omitted for brevity. Rf: 0.25 (EtAc) 1H NMR (600MHz, 1:1 CDCl3:d4-MeOD)δ 5.00(d,J=4.9Hz, 0.2H, 2-yl), 4.16(dd,J=5.8, 3.1Hz, 2H), 3.95-3.87(m,1H), 3.77-3.69(m,1H), 3 .67-3.57(m,3H), 2.32(t,J=7.5Hz, 2H), 1.59(p,J=7.3Hz, 2H), 1.23(s,31H), 0.85(t,J=6.9Hz, 3H). 13 C NMR (151MHz, 1:1 CDCl3:d4-MeOD)δ 174.45, 72.53, 70.44, 70.27, 65.38, 63.02, 34.12, 33.95, 31.75, 29.50, 29.46 , 29.43, 29.32, 29.30, 29.17, 29.15, 29.12, 29.00, 28.97, 24.71, 22.47, 13.60.

[0198] Example 15: Preparation and analysis of sugar alcohol ester dispersions.

[0224] 100% by weight of sugar alcohol ester or 95% / 5% by weight sugar alcohol ester / sodium stearate mixture was added to the vial, followed by the appropriate amount of deionized water to make a 25 g / L solution. The vial was capped and sonicated in hot water (approximately 85° C.) until the material was dissolved in solution and homogenous. The vial was removed and the resulting dispersion was tested for thermal and contact angle properties. In contrast to monoglycerides, sugar alcohol esters could be dispersed without the presence of sodium stearate.

[0199]

[0225] Samples of the dispersions were loaded into Al hermetic sealing pans and cycled from 10°C to 90°C at a ramp rate of 10°C / min in a TA Instruments DSC 250. Without wishing to be bound by theory, the liquid crystal->α-gel phase change temperatures decreased slightly with increasing head group size (55°C, 52°C, 50°C for monoglyceride, monoerythritide, and monoxylitide esters, respectively). However, the inclusion of sodium stearate disrupts the crystalline order of the putative bilayer, as evidenced by the significant broadening of the temperature transition and the lower enthalpy associated with the transition. Table 2 shows the onset temperature, peak temperature, and enthalpy for the dispersions prepared according to Example 15. DSC plots for these dispersions are shown in Figures 22-26.

[0200] [Table 2]

[0201]

[0226] FIG. 22 shows the DSC plot for a dispersion of 95 / 5 C18 glycerol ester / sodium stearate, 25 g / L.

[0202]

[0227] FIG. 23 shows a DSC plot for a 100 / 0 C18 erythritol ester / sodium stearate, 25 g / L dispersion.

[0203]

[0228] FIG. 24 shows a DSC plot for a dispersion of 95 / 5 C18 erythritol ester / sodium stearate, 25 g / L.

[0204]

[0229] FIG. 25 shows a DSC plot for a 100 / 0 C18 xylitol ester / sodium stearate, 25 g / L dispersion.

[0205]

[0230] FIG. 26 shows a DSC plot for a dispersion of 95 / 5 C18 xylitol ester / sodium stearate, 25 g / L.

[0206]

[0231] Each dispersion listed in Table 2 was dropped onto a polycarbonate microscope slide cover. After 60 seconds, the contact angle was measured on a Kruss DSA 25S. Figure 27 shows the contact angles for the dispersions listed in Table 2.

[0207]

[0232] While various compositions and methods have been described above, it should be understood that they are presented by way of example only and not by way of limitation. Where the methods and steps described above show certain events occurring in a particular order, the order of the steps may be altered, and such alterations are in accordance with variations of the invention. Furthermore, some of the steps may not only be performed sequentially as described above, but may also be performed simultaneously in a parallel process, if possible. Although various implementations have been specifically shown and described, it will be understood that various changes in form and details may be made. Accordingly, other implementations are within the scope of the following claims.

[0208] Example 16: Effect of ester-containing coatings on the mass loss coefficient of conventional lime.

[0233] The conventional lime was treated according to Table 3. The coating was applied using the bowl dip method and dried under air flow at a temperature of 70°C.

[0209]

[0234] [Table 3]

[0210]

[0235] The mass loss factor (MLF) was determined for Groups 1 to 8. The results are shown in Table 4.

[0211]

[0236] [Table 4]

[0212]

[0237] Although the present disclosure includes details of many specific embodiments, these should not be construed as limitations on the scope of the subject matter or what may be claimed, but rather as descriptions of features that may be specific to particular embodiments. Certain features described in the present disclosure in the context of separate embodiments may also be implemented in combination in a single embodiment. Conversely, various features described in the context of a single embodiment may also be implemented in multiple embodiments separately or in any suitable subcombination. Furthermore, although the features described above may be described as functioning in a combination, and even initially claimed as such, one or more features from the claimed combination may, in some cases, be deleted from the combination, and the claimed combination may be directed to a subcombination or a variation of the subcombination.

[0213]

[0238] Specific embodiments of the subject matter have been described. As will be apparent to those skilled in the art, other embodiments, modifications, and permutations of the described embodiments are within the scope of the following claims. Although operations are depicted in the drawings or claims in a particular order, this should not be understood as requiring such operations to be performed in the particular order or sequential order depicted, or that all of the depicted operations be performed, to achieve desirable results (some operations may be considered optional).

[0214]

[0239] Therefore, the example embodiments described above do not define or limit this disclosure. Other modifications, substitutions, and alterations are also possible without departing from the spirit and scope of this disclosure.

Claims

1. 1. A method for reducing the rate of ripening of agricultural produce, comprising: A dispersion comprising: one or more sucrose esters, one or more sorbitan esters, or one or more sucrose esters and one or more sorbitan esters, applying to the surface of said produce; and drying the dispersion on the surface of the produce under a current of air to promote self-assembly of a plurality of bilayers on the surface of the produce, thereby forming a coating on the produce comprising the one or more sucrose esters, the one or more sorbitan esters, or the one or more sucrose esters and the one or more sorbitan esters.

2. Each of the one or more sucrose esters is １０ ~C ２４ 2. The method of claim 1, wherein the ester chain length is

3. 10. The method of claim 1, wherein the one or more sucrose esters comprise one or more of sucrose palmitate, sucrose stearate, and sucrose laurate.

4. Each of the one or more sorbitan esters is １０ ~C ２４ 2. The method of claim 1, wherein the ester chain length is

5. 10. The method of claim 1, wherein the one or more sorbitan esters comprise one or more of sorbitan stearate, sorbitan palmitate, and sorbitan laurate.

6. The method of any one of claims 1 to 5, further comprising preparing the dispersion at a temperature of from 50°C to 100°C.

7. The method of any one of claims 1 to 5, further comprising preparing the dispersion at room temperature.

8. the dispersion comprises a solvent and a coating agent; 6. The coating agent according to claim 1, wherein the coating agent comprises 90% to 100% by weight of the one or more sucrose esters and the one or more sorbitan esters in total. The method described.

9. The method of any one of claims 1 to 5, wherein the dispersion further comprises one or more fatty acid derivatives.

10. 6. The method of claim 1, wherein the total concentration of the one or more sucrose esters and the one or more sorbitan esters in the dispersion is from 30 mg / mL to 125 mg / mL.

11. 6. The method of claim 1, wherein the total concentration of the one or more sucrose esters and the one or more sorbitan esters in the dispersion is from 1 mg / mL to 5 mg / mL.

12. The method of any one of claims 1 to 5, wherein the dispersion is an aqueous solution.

13. The method of any one of claims 1 to 5, wherein the dispersion does not contain added stabilizers.

14. The method of any one of claims 1 to 5, wherein the dispersion does not contain added surfactants.

15. The method according to any one of claims 1 to 5, wherein the temperature of the air is between 50°C and 100°C.

16. The method of any one of claims 1 to 5, wherein the plurality of bilayers comprises one or more open bilayers.

17. 17. The method of claim 16, wherein each bilayer in the plurality of bilayers is an open bilayer.

18. The method of any one of claims 1 to 5, wherein the plurality of bilayers comprises one or more closed bilayers.

19. 20. The method of claim 18, wherein each bilayer in the plurality of bilayers is a closed bilayer.

20. The method of any one of claims 1 to 5, wherein the coating has a thickness of less than 2 microns.

21. agricultural products; and a coating on the surface of said produce 1. A coated agricultural product comprising: one or more sucrose esters, one or more sorbitan esters, or one or more sucrose esters and one or more sorbitan esters, and a plurality of bilayers on the surface of said produce Coated produce, including

22. 22. The produce of claim 21, wherein the coating has a thickness of less than 2 microns.

23. 23. The produce of claim 21 or claim 22, wherein the plurality of bilayers comprises one or more open bilayers.

24. 24. The produce of claim 23, wherein each bilayer in the plurality of bilayers is an open bilayer.

25. 23. The produce of claim 21 or claim 22, wherein the plurality of bilayers comprises one or more closed bilayers.

26. 26. The produce of claim 25, wherein each bilayer in the plurality of bilayers is a closed bilayer.

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