Fruit And Vegetable Cleaning Composition for Antimicrobial Action, Low Residue
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Solution Overview
Problem
Existing compositions for cleaning comestibles like fruit and vegetables are inefficient in removing microbes and may leave residues, necessitating improved compositions with enhanced antimicrobial efficacy without residues.
Innovation Solution
A composition comprising 0.1 to 2% wt. non-ionic surfactant, a vicinal diol with 7 to 14 carbon atoms, and a quaternary ammonium salt, optimized to provide effective antimicrobial action with minimal residue, using specific non-ionic surfactants like alkoxylated alcohols and quaternary ammonium salts like benzalkonium chloride.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If excess amount of antimicrobial actives is used to improve cleaning efficacy, then microbial removal is enhanced, but residue formation on comestibles increases
Solution Approach 1:
The patent optimizes the concentration parameters of antimicrobial actives (quaternary ammonium salts at 0.01-0.5% wt and phenolic compounds at 0.01-0.1% wt) to achieve effective microbial removal while minimizing residue. This parameter optimization resolves the contradiction by finding the precise concentration range that balances efficacy with residue reduction.
2Loss of substance
If low amount of surfactant is used to reduce residue, then residue formation is minimized, but cleaning efficacy may be insufficient
Solution Approach 1:
The patent employs a composite formulation combining non-ionic surfactants (at low concentrations of 0.01-0.1% wt) with antimicrobial actives (quaternary ammonium salts and phenolic compounds). This composite approach allows the surfactant to provide cleaning action while the antimicrobial agents deliver disinfection efficacy, resolving the contradiction between low surfactant usage and sufficient cleaning performance.
3Reliability
If high amount of actives is used to ensure sufficient cleaning, then cleaning efficacy is improved, but the composition becomes more complex and harder to manufacture
Solution Approach 1:
The patent selects quaternary ammonium salts and phenolic compounds that serve dual functions: they provide antimicrobial activity and contribute to the overall cleaning performance. This multi-functionality reduces the need for separate high concentrations of multiple actives, simplifying the composition and making it easier to manufacture while maintaining sufficient cleaning efficacy.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The composition achieves significant microbial reduction, exceeding expectations by demonstrating log reductions of >5.3 for E. coli and 1.01 for P. aeruginosa, while minimizing residue formation.
Implementation Method 1
a composition comprising 0.1 to 2% wt. non-ionic surfactant, a vicinal diol and a quaternary ammonium salt, for cleaning comestibles wherein the diol has 7 to 14 carbon atoms
Implementation Method 2
Non-ionic surfactants generate less foam than anionic surfactants. Non-ionic surfactants are characterized by the presence of a hydrophobic group and an organic hydrophilic group
Data Source
AI summary
The present invention relates to a composition for cleaning comestibles, in particular, fruit and vegetables. It discloses a composition for cleaning comestibles comprising 0.1 to 2% wt. non-ionic surfactant, a vicinal diol, and a quaternary ammonium salt, wherein the diol has 7 to 14 carbon atoms. It further discloses a method for cleaning a comestible by diluting a composition comprising 0.1 to 2% wt. non-ionic surfactant, a vicinal diol having 7 to 14 carbon atom and a quaternary ammonium salt in water, washing the comestibles in the diluted mixture of the composition in water, and then rinsing.