Coating composition comprising a lactic fermented component

Abstract

The present invention describes a coating composition intended for coating of foodstuffs, wherein the coating composition comprises at least one lipid component, a component providing an emulsifying effect, and a lactic fermented component.

Description

[0001] COATING COMPOSITION COMPRSIING A LACTIC FERMENTED COMPONENT

[0002] Field of the invention

[0003] The present invention relates to a coating composition. Summary of the invention

[0004] The present invention is directed to a coating composition intended for coating of foodstuffs, wherein the coating composition comprises at least one lipid component, a component providing an emulsifying effect, and a lactic fermented component. The coating composition provides a protective barrier, such as for water preservation in a foodstuff, as well as potential antibacterial properties via the lactic fermented component. Brief description of the drawings

[0005] In figs. 1-4 there are shown experimental data on tests performed on a control in comparison to coating compositions comprising fermented materials according to the present invention. Specific embodiments of the invention

[0006] Some specific embodiments of the present invention are provided below and discussed further.

[0007] First of all, a focus according to the present invention are vegetable or fruit foodstuffs. Therefore, according to one embodiment, the foodstuff is a vegetable or fruit.

[0008] According to one embodiment of the present invention, said at least one lipid component is a saturated lipid component. Moreover, according to yet another embodiment, said at least one lipid component is a saturated lipid component chosen from C8:0 - C18:0. Furthermore, according to one embodiment, the coating composition comprises at least 50 wt.% of saturated fatty acids, monoglycerides, diglycerides and / or triglycerides from C8:0 - C18:0, or a combination thereof, measured of the total weight of the lipid content, preferably at least 65 wt.%, more preferably at least 80 wt.% of saturated fatty acids, monoglycerides, diglycerides and / or triglycerides from C8:0 - C18:0, or a combination thereof, measured of the total weight of the lipid content. Moreover, according to yet another embodiment of the present invention, said at least one saturated lipid component is a hydrogenated prior unsaturated lipid component, preferably a hydrogenated prior unsaturated lipid component chosen from C8:0 - C18:0. Moreover, according to one embodiment, the coating composition comprises at least 50 wt.% saturated fatty acids from C16:0 - C18:0, preferably at least 80 wt.%, measured of the total weight of the lipid content. According to yet another embodiment, the coating composition comprises at least 50 wt.% saturated fatty acids from C18:0, preferably at least 80 wt.%, measured of the total weight of the lipid content. Moreover, according to one embodiment, the lipid component is based on saturated rapeseed oil, preferably fully hydrogenated rapeseed oil.

[0009] According to yet another embodiment, the composition comprises a dry matter level in a range of 10 - 50%. According to one embodiment, the lipid content is at least 15 wt.% of the coating composition and wherein the coating composition contains maximum 80 wt.% water. Moreover, according to one further embodiment, the lipid content is at least 20 wt.% of the coating composition, preferably at least 25 wt.% of the coating composition, more preferably at least 30 wt.% of the coating composition, preferably the coating composition contains maximum 75 wt.% water, more preferably the coating composition contains maximum 70 wt.% water, more preferably the coating composition contains maximum 65 wt.% water, more preferably the coating composition contains maximum 60 wt.% water, most preferably the coating composition contains maximum 55 wt.% water.

[0010] With reference to the component providing an emulsifying effect, which herein also may be called as “emulsifying agent”, according to one embodiment, this component comprises oat oil or a derivative of oat oil. According to yet another embodiment, the composition comprises oat oil or a derivative of oat oil in a range of 1 - 25 wt.%, preferably in a range of 1 - 20 wt.%, more preferably in a range of 1 .5 - 14 wt.%, more preferably in a range of 2 - 10 wt.%. With reference to oat oil components, these are inter alia of interest as they comprise polar lipid.

[0011] Moreover, according to one embodiment of the present invention, the lactic fermented component is a fermented cucumber juice. Furthermore, according to one embodiment, the lactic fermented component is a fermented oat component. According to one embodiment, the coating composition comprises a fermented oat component and acetate. This has proven to be an efficient combination for hindering microbial growth.

[0012] According to yet another embodiment, the lactic fermented component is based on carrot or beetroot, preferably beetroot, such as carrot juice or beetroot juice, preferably beetroot juice.

[0013] It should be noted that also combinations of the different alternatives mentioned above are possible according to the present invention.

[0014] According on one embodiment, the coating composition comprises an edible wax component. As an example, the edible wax component may be carnauba wax, beeswax, candelilla wax, canola wax, shellac or a microcrystalline wax component, or a combination thereof, preferably in a range of 5 - 60 wt.%, more preferably in a range of 10 - 60 wt.%, more preferably in a range of 5 - 40 wt.%, more preferably in a range of 10 - 40 wt.%, more preferably in a range of 15 - 30 wt.%. Furthermore, the coating composition may comprise at least one edible polysaccharide, cellulose or a protein. Moreover, the coating composition may also comprise at least one resin component, gum component, rubber component, and / or polymer component, such as a hydrocolloid polymer, or a combination thereof.

[0015] Furthermore, the present invention also refers to a coating composition in the form of a liquid, semi-liquid, spray or dip. Moreover, it may be mentioned that a product may be coated with a coating composition by e.g. using spraying, dipping or brushing.

[0016] The present invention also refers to a foodstuff, preferably a vegetable or fruit, coated with a coating composition according to the present invention and as described above.

[0017] Moreover, the present invention also refers to a foodstuff, preferably a vegetable or fruit, coated with a coating composition comprising at least one lipid component and a component providing an emulsifying effect, wherein a lactic fermented component is also brought into contact with the surface of the foodstuff and / or the coating composition coated onto the foodstuff. In this case the lactic fermented component is not an actual component of the coating composition as such, but they are both used when coating the foodstuff.

[0018] The present invention also refers to a method for providing a foodstuff, preferably a vegetable or fruit, said method comprising coating the foodstuff with a coating according to the present invention.

[0019] Also in this case, the present invention also refers to a method where the lactic fermented component is applied separately to the coating composition. Therefore, according to one embodiment, the present invention refers to a method for providing a foodstuff, preferably a vegetable or fruit, said method comprising coating the foodstuff with a coating comprising at least one lipid component and a component providing an emulsifying effect, and bringing a lactic fermented component into contact with the surface of the foodstuff and / or the coating composition coated onto the foodstuff. As should be understood, the a lactic fermented component, which may be part of a first coating composition as such, may be applied directly to the foodstuff, and where a second coating composition then is applied to the first coating composition layer, or the other way around, i.e. where the lactic fermented component or a coating composition comprising the same is applied to the coating composition according to the present invention when this latter first has been applied to the surface of the foodstuff. Moreover, it should be noted that also applying the lactic fermented component twice or more are also possible, such as first to the surface of the foodstuff and then also again once the coating composition according to the present invention has been applied to the foodstuff object. As an example, a fermented material comprising beetroot may be applied first, then drying is performed and then a coating is applied outermost of the product being coated.

[0020] Brief description of the drawings

[0021] In fig. 1-4 there are shown experimental data on tests performed on a control in comparison to coating compositions comprising fermented materials according to the present invention.

[0022] Cow manure was applied to cucumbers to maximize bacterial contamination for study purposes. Various concentrations of a fermented material were then tested to assess their effects on bacterial growth and infection dynamics. In this case, the fermented material (FM) comprised oat.

[0023] To prepare the fermented material (FM) for use in the study, it was diluted to concentrations of 90%, 80%, 70%, and 60%. These dilutions were carefully chosen to identify concentrations that would cause minimal interference with a coating material according to the present invention during subsequent applications. Based on this criterion and their demonstrated antibacterial properties, four FM concentrations, 10%, 20%, 30%, and 40%, were selected for use in the experiment. To simulate real-world contamination, cucumbers were deliberately exposed to a manure material to achieve the maximum unwanted bacterial population on their surfaces. These contaminated cucumbers were then covered with the selected FM concentrations to assess their antibacterial efficacy. Following the covering process, the cucumbers were left to air-dry at room temperature (RT) to ensure uniform drying conditions.

[0024] Once dried, the cucumbers were coated with a coating material according to the present invention, which was designed to enhance shelf life by forming a protective barrier. The integration of FM in the coating material aimed to reduce the microbial load on the cucumbers, prevent spoilage, and significantly extend their shelf life while maintaining the compatibility between FM and the coating material. As can be seen in the results, the integration of FM had a positive effect of limiting both aerobic and anaerobic microbial growth.

Claims

Claims1 . A coating composition intended for coating of foodstuffs, wherein the coating composition comprises at least one lipid component, a component providing an emulsifying effect, and a lactic fermented component.

2. The coating composition according to claim 1 , wherein said at least one lipid component is a saturated lipid component.

3. The coating composition according to claim 1 or 2, wherein said at least one lipid component is a saturated lipid component chosen from C8:0 - C18:0.

4. The coating composition according to any of claims 1-3, wherein the foodstuff is a vegetable or fruit.

5. The coating composition according to any of claims 1-4, wherein the coating composition comprises at least 50 wt.% of saturated fatty acids, monoglycerides, diglycerides and / or triglycerides from C8:0 - C18:0, or a combination thereof, measured of the total weight of the lipid content, preferably at least 65 wt.%, more preferably at least 80 wt.% of saturated fatty acids, monoglycerides, diglycerides and / or triglycerides from C8:0 - C18:0, or a combination thereof, measured of the total weight of the lipid content.

6. The coating composition according to any of claims 1-5, wherein said at least one saturated lipid component is a hydrogenated prior unsaturated lipid component, preferably a hydrogenated prior unsaturated lipid component chosen from C8:0 - C18:0.

7. The coating composition according to any of claims 1-6, wherein the coating composition comprises at least 50 wt.% saturated fatty acids fromC16:0 - C18:0, preferably at least 80 wt.%, measured of the total weight of the lipid content.

8. The coating composition according to any of claims 1-7, wherein the coating composition comprises at least 50 wt.% saturated fatty acids from C18:0, preferably at least 80 wt.%, measured of the total weight of the lipid content.

9. The composition according to any of claims 1-8, wherein the composition comprises a dry matter level in a range of 10 - 50%.

10. The coating composition according to any of claims 1-9, wherein the lipid component is based on saturated rapeseed oil, preferably fully hydrogenated rapeseed oil.11 . The composition according to any of claims 1 -10, wherein the component providing an emulsifying effect comprises oat oil or a derivative of oat oil.

12. The composition according to claim 11 , wherein the composition comprises oat oil or a derivative of oat oil in a range of 1 - 25 wt.%, preferably in a range of 1 - 20 wt.%, more preferably in a range of 1 .5 - 14 wt.%, more preferably in a range of 2 - 10 wt.%13. The composition according to any of claims 1 -12, wherein the lactic fermented component is a fermented cucumber juice.

14. The composition according to any of claims 1-12, wherein the lactic fermented component is a fermented oat component.

15. The composition according to any of claims 1 -12, wherein the lactic fermented component is based on carrot or beetroot, preferably beetroot, such as carrot juice or beetroot juice, preferably beetroot juice.

16. The coating composition according to any of claims 1-15, wherein the lipid content is at least 15 wt.% of the coating composition and wherein the coating composition contains maximum 80 wt.% water.

17. The coating composition according to any of claims 1-16, wherein the lipid content is at least 20 wt.% of the coating composition, preferably at least 25 wt.% of the coating composition, more preferably at least 30 wt.% of the coating composition, preferably the coating composition contains maximum 75 wt.% water, more preferably the coating composition contains maximum 70 wt.% water, more preferably the coating composition contains maximum 65 wt.% water, more preferably the coating composition contains maximum 60 wt.% water, most preferably the coating composition contains maximum 55 wt.% water.

18. The coating composition according to any of claims 1-17, wherein the coating composition comprises an edible wax component.

19. The coating composition according to claim 18, wherein the edible wax component is carnauba wax, beeswax, candelilla wax, canola wax, shellac or a microcrystalline wax component, or a combination thereof, preferably in a range of 5 - 60 wt.%, more preferably in a range of 10 - 60 wt.%, more preferably in a range of 5 - 40 wt.%, more preferably in a range of 10 - 40 wt.%, more preferably in a range of 15 - 30 wt.%.

20. The coating composition according to any of claims 1-19, wherein the coating composition comprises at least one edible polysaccharide, cellulose or a protein.21 . The coating composition according to any of claims 1-20, wherein the coating composition also comprises at least one resin component, gum component, rubber component, and / or polymer component, such as a hydrocolloid polymer, or a combination thereof.

22. The coating composition according to any of claims 1-21 , in the form of a liquid, semi-liquid, spray or dip.

23. A foodstuff, preferably a vegetable or fruit, coated with a coating composition according to any of claims 1-22.

24. A foodstuff, preferably a vegetable or fruit, coated with a coating composition comprising at least one lipid component and a component providing an emulsifying effect, wherein a lactic fermented component is also brought into contact with the surface of the foodstuff and / or the coating composition coated onto the foodstuff.

25. A method for providing a foodstuff, preferably a vegetable or fruit, said method comprising coating the foodstuff with a coating according to any of claims 1-22.

26. A method for providing a foodstuff, preferably a vegetable or fruit, said method comprising coating the foodstuff with a coating comprising at least one lipid component and a component providing an emulsifying effect, and bringing a lactic fermented component into contact with the surface of the foodstuff and / or the coating composition coated onto the foodstuff.

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