Preservative Composition for Fruits and Vegetables
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Solution Overview
Problem
Existing preservative compositions for fruits and vegetables often compromise on taste and texture while trying to extend shelf life, and may contain sulfur compounds that are detrimental to health, especially for those with sensitivities, and have limitations in pH requirements for microbial control.
Innovation Solution
A preservative composition with a molar ratio of ascorbate or erythorbate ions to calcium ions between 0.5:1 to 1.4:1, combined with food-grade sequestrants like citric acid, alkaline carbonate or bicarbonate salts, and reducing agents like metabisulfite, which maintains taste, texture, and firmness without sulfur-related drawbacks, and allows for low-sulfur preservative solutions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of stationary object
If conventional preservative compositions are used to extend shelf life, then preservation performance is improved, but taste and texture are compromised
Solution Approach 1:
The patent changes the molar ratio parameter of ascorbate to calcium ions from conventional values (0.31:1) to an optimized range (0.5:1 to 1.4:1), which fundamentally alters the preservative composition's performance characteristics. This parameter change enables simultaneous achievement of extended shelf life and preserved taste/texture properties
Solution Approach 2:
The invention creates a composite preservative system combining ascorbate/erythorbate ions, calcium ions, and food-grade sequestrants in specific proportions. This composite approach synergistically combines the antioxidant properties of ascorbate with the structural support from calcium and the metal-chelating capabilities of sequestrants, achieving superior preservation without taste compromise
2Duration of action of stationary object
If citric acid is added to preservative composition, then preservation performance is improved, but sour taste is imparted
Solution Approach 1:
The patent introduces food-grade sequestrants as intermediary substances that can provide preservation benefits through metal chelation without directly contributing sour taste. These sequestrants mediate between the need for preservation and the desire to maintain natural product taste, offering an alternative mechanism to citric acid-based preservation
3Duration of action of stationary object
If sulfur compounds are used in preservative composition, then preservation performance is improved, but health risks for sensitive individuals increase
Solution Approach 1:
The invention extracts or removes problematic sulfur compounds from the preservative composition, replacing them with alternative active ingredients (ascorbate, calcium ions, and sequestrants) that provide preservation benefits without the harmful effects. This extraction of harmful components while maintaining functional efficacy directly addresses the health concern
4Reliability
If low pH is used for microbial control, then microbial safety is improved, but organoleptic properties deteriorate
Solution Approach 1:
The patent substitutes the chemical mechanism of low pH microbial control with alternative mechanisms involving ascorbate oxidation, calcium ion cross-linking, and sequestrant metal chelation. This substitution replaces the harsh acidic environment with milder chemical actions that achieve preservation while maintaining taste, texture, and smell properties
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 effectively extends the shelf life of fruits and vegetables by preventing browning and maintaining pleasant taste and texture for up to 10 days, while being safe for individuals with sulfur sensitivities and reducing health risks, without the need for low pH, thus offering improved organoleptic properties and preservation performance.
Implementation Method 1
a preservative composition comprising a source of ascorbate or erythorbate ions, or a mixture thereof
Implementation Method 2
a source of calcium ions having a molar ratio of ascorbate or erythorbate ions, or a mixture thereof, to calcium ions
Implementation Method 3
one or more food grade sequestrants, of which citric acid is an example
Implementation Method 4
from 1 to 40 wt.% of an alkaline carbonate or bicarbonate salt
Implementation Method 5
from 1 to 20 wt.% of a reducing agent, selected from the group consisting of a metabisulfite salt, cysteine and one of its amino acid derivatives
Data Source
AI summary
The present invention relates to a preservative composition comprising a source of ascorbate or erythorbate ions, or a mixture thereof, a source of calcium ions and one or more food grade sequestrants, wherein the molar ratio of ascorbate or erythorbate ions, or a mixture thereof, to calcium ions is of from 0.5:1 to 1.4:1.