Plant Material Browning Inhibition via Chelating Agents

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Solution Overview

Problem

Current methods for processing plant materials, such as potatoes, face challenges with enzymatic and non-enzymatic browning, leading to discolouration and economic losses, particularly due to the use of sulphites which pose health and environmental risks, and existing methods for isolating proteins and fibres result in denatured products with undesirable flavours and odours.

Innovation Solution

A process involving disruption of plant material, addition of a chelating agent at 1-200 mM concentration, and adjusting the pH to 2.0-4.5 to inhibit polyphenol oxidase activity, followed by cation-exchange chromatography to separate and elute soluble and insoluble products, effectively preventing browning and preserving the functional properties of proteins and fibres.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If sulphites are used to prevent browning, then browning is inhibited, but health and environmental risks increase

Engineering Contradiction:

Improvebrowning inhibitionVSAvoidhealth and environmental risks

Core Design Contradiction:

ReliabilityVSObject-affected harmful factors

Solution Approach 1:

The patent introduces an intermediary substance (ascorbic acid or other antioxidants) to prevent browning instead of using sulphites. This mediator directly reacts with oxygen or quinones to prevent the browning reaction while being safe for health and environment, thus resolving the contradiction between effective browning inhibition and harmful effects

Inventive Principle:

Principle #24Intermediary (Mediator)

Solution Approach 2:

The patent changes the chemical parameters of the processing system by using antioxidants with different chemical properties than sulphites. By changing from sulphite-based chemistry to antioxidant-based chemistry (such as ascorbic acid), the system achieves the same functional outcome (browning prevention) without the harmful side effects

Inventive Principle:

Principle #35Parameter changes

2Reliability

If heat treatment is used to inactivate PPO, then browning is prevented, but protein functional properties are lost

Engineering Contradiction:

Improvebrowning preventionVSAvoidprotein functional properties

Core Design Contradiction:

ReliabilityVSStability of the object's composition

Solution Approach 1:

The patent replaces the thermal/thermal-mechanical system (heat treatment) with a chemical system (antioxidants and chelating agents). Instead of using heat to inactivate PPO, the patent uses chemical agents that selectively inhibit PPO activity without denaturing proteins, thus preserving protein functional properties while preventing browning

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

Solution Approach 2:

The patent changes the operational parameters from high temperature (heat treatment) to ambient or low temperature conditions combined with specific chemical agents. This parameter change allows PPO inhibition without the thermal damage that would otherwise occur, preserving protein structure and function

Inventive Principle:

Principle #35Parameter changes

3Quantity of substance

If isolation processes are used to extract proteins and fibres, then product concentration is increased, but discolouration and flavour degradation occur

Engineering Contradiction:

Improveprotein and fibre concentrationVSAvoidproduct quality and colour

Core Design Contradiction:

Quantity of substanceVSManufacturing precision

Solution Approach 1:

The patent applies preliminary protection measures by adding antioxidants and chelating agents to the plant material before any isolation or processing steps. This preliminary action prevents oxidative browning and flavour degradation from occurring during subsequent processing, allowing efficient protein and fibre extraction while maintaining product quality

Inventive Principle:

Principle #10Preliminary action

Solution Approach 2:

The patent introduces intermediary substances (antioxidants and chelating agents) that protect the protein and fibre products during isolation. These intermediaries prevent oxidative damage that would otherwise cause discolouration and flavour degradation, enabling high-concentration extraction while preserving manufacturing precision

Inventive Principle:

Principle #24Intermediary (Mediator)

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

This process significantly reduces browning, allows for the efficient extraction of high-quality proteins and fibres with preserved functional properties, and reduces environmental hazards associated with plant processing waste, enabling the production of valuable plant-derived products without sulphite use.

Implementation Method 1

adding a chelating agent to the disrupted plant material to a concentration of 1-200 mM in the liquid fraction

Methodology Applied

Scientific EffectChelation:

Implementation Method 2

contacting the plant material with a cation-exchange chromatography resin to separate a binding fraction from a non-binding fraction

Methodology Applied

Scientific EffectIon exchange: Ion Exchange

Data Source

PatentEP2320744B1Processes for manufacture of products from plants

Publication Date: 2017.01.04 UNIVERSITY OF COPENHAGEN

AI summary

Disclosed herein is a process for inhibiting browning of plant material comprising adding a chelating agent to a disrupted plant material and adjusting the pH to a value of 2.0 to 4.5. Processes for manufacture of soluble and insoluble products from a plant material are also disclosed. Soluble products are represented by proteins and soluble fibres, and insoluble products by insoluble fibres. The processes are particularly suited for processing of potatoes.