MPP-EDIBLE FILM

PROF.SIMON.B.W. Ph.D.

PRESERVATION OF MINIMALLY PROCESSED FRUITS & VEGETABLES

CONSUMERS DEMAND READY-TO- USE & READY-TO-EAT FRUITS &VEGS WITH FRESH-LIKE QUALITY & CONTAINING NATURAL INGREDIENTS FOR REASONS OF EXPENSE, LABOUR & HYGIENE: CATERING INDUSTRY AIMS TO PURCHASE VEGS & FRUITS THAT ARE PEELED, POSSIBLY SLICED, GRATED OR SHREDDED/CUTS, THAT IS, MINIMALLY PROCESSED OR LIGHTLY PROCESSED

TWO PURPOSES MINIMAL PROCESSING OF PRODUCE (MPP)

FIRST, KEEP THE PRODUCE FRESH, SUPPLY IT WITHOUT LOSING ITS NUTRITIONAL QUALITY SECOND, PRODUCT HAVE A SUFFICIENT SHELF LIFE TO REACH FEASIBLE INTENDED CUSTOMERS. MICROBIOLOGICAL, SENSORY & NUTRITIONAL SHELF LIFE OF MPP AT LEAST 4 TO 7 DYAS, EVEN LONGER UPTO 21 DAYS DEPENDING ON THE MARKET.

EXAMPLE OF MPP
FRESH APPLE SLICES, MELON/WATERMELON SLICES, FRESH PINEAPPLE TIDBITS, SALAD & CABBAGE MIXES CARROT & CELERY STICKS BROCCOLI & CAULIFLOWER FLORETS, MANGOES SLICES FRESH MANGOESTAIN FLESH

CELERY & CAULIFLOWER

BROCCOLI FLORETS

EXAMPLES OF CUTS F & V

MPP SNACK APPLE GRANNY SMITH FROM AUSTRALIA

THE CAUSE OF MPP DETERIORATES

PHYSIOLOGICAL AGEING BIOCHEMICAL CHANGES MICROBIOLOGICAL SPOILAGE RESULTS IN DEGRADATION OF COLOUR, TEXTURE & FLAVOUR OF THE PRODUCE. DURING PEELING & GRATING OPERATIONS, PPO LIBERATED RESULTING IN BROWNING

THE AVAILABLE PRESERVATION TREATMENTS ON HORT. PRODUCTS

1. LOW TEMP. STORAGE (LTS): @ T APPROCHING THE FREEZING POINT, SOME ENZ. INHIBITED: BROCCOLI @ -1,7 0C HAS DOUBLE STORAGE LIFE THAN @ 0 0C. 2. CHEMICAL ADDITIVES: ASCORBIC, CaCL2, Na-BENZOATE, BENZOATE & SORBATE. C.Ad. SHOULD NOT AFFECT THE FLAVOUR & SAFETY PRODUCE & TO BE USED AS THE PRIMARY MODE OF PRESERVATION

3. MILD HEAT TREATMENT (MHT) PRODUCE SUBJECTED TO MHT TO REDUCE INITIAL MICROBIAL LOAD & INACTIVATE DETERIORATIVE ENZ.. i.e.: dipping mini-peeled CARROTS in 70 0C, + 2% CITRIC FOR 30 sec.prevented surface discoloration. 4. MODIFICATION of pH: natural pH of PRODUCE 5 to 7, reduces to 3.5 to 4 ( by adding acids), reduces the rate of microbial spoilage & allows to be heated at lower temp. than non-acid product

5. MODIFICATION OF WATER ACTIVITY: ADDING SUGAR/SORBITOL TO REDUCE Aw & FREEZING POINT OF MPP PROVES TO BE BENEFICIAL 6. IONIZING RADIATION. RESEARCHERS CLAIM THAT RADIATION DOUBLE STRAWBERRY SHELF LIFE DUE TO RETARD THE GROWTH Botrytis cineria 7. SUITABLE PACKAGING (MAP): GAS COMPOSITION of 2.5%O2, 2-5% CO2 & the rest NITROGEN EXTENDED MPP.

7. PACKAGING FRESHCUT F&V UNDER MODERATE VACUUM (40 kPa = 300 mm Hg) & storing @ 4-7 0C slow down the metabolic activity & the growth of spoilage micro-org. THE USE OF ACTIVE & INTELEGENT PACKAGING INCLUDES GAS ABSORBERS & EMITTERS FOR MPP IS STILL IN INFANCY. (EXERCISE: FIND ATwww.csiro.au/promos/billiondind/conten ts/fresh.htm

 8. EDIBLE FILMS & COATING: MATERIALS THAT ARE APPLIED OVER MPP AS A THIN LAYER, CAN BE EATEN AS PART OF THE WHOLE FOOD. FUNCTIONS OF ITS: REDUCE MOISTURE LOSS, RESTRICT THE ENTRY OF OXYGEN, LOWER RESP., RETARD ETHYLENE PROD. RETARD DISCOLORATION & MICROBIAL GROWTH PRODUCT INTENDED FOR RETAILING ARE IN PARTICULAR NEED OF FURTHER RESEARCH

EDIBLE FILMS (E.F.) CONSISTS OF:

HYDROCOLLOIDS ( CELLULOSE, PROTEIN, ALGINAT, PECTIN, STARCH, FRUIT PASTE. FATS: WAXS, ACYL GLYCEROL, FATTY ACIDS. COMPOSITE: A MIXTURE OF FATS & HYDROCOLLOID FILMS EDIBLE FILMS RECIPE: 7,5 G PROT EXTRACT + 35 ML ETHANOL 98% + 100 ML AQUADEST + 1,85 % CMC + 7,5 % V/V GLYCEROL

METHODS OF MAKING E.F.

MIX THE ABOVE RECIPES, BOIL @ 80 0C FOR 15 MINS & STIR, COOL TO 30 0C, ADD ANTIOXYDANT COMPOUNDS (VIT.C OR CITRIC ACID) 0,86 2,58% W/V), STIR AND STORED AT A REFRIGERATOR.

DIPPING CUT FRUITS AND STORAGE

APPLE CUTS IN DESIRED SIZES (SLICES), DIPPED IN EDIBLE FILMS SOLUTIONS, LET THEM DRY AT ROOM TEMP. OR 30 0C, OBSERVES

RECENT SCIENTIFIC PUBLICATIONS ON EDIBLE FILM

Guilbert, 1986; Cuq et al., 1995: POLYSACCHARIDE BASED FILM: cellulose, modified cellulose & starch, protein (zein, gluten, collagen, gelatin, ovalbumin, &myofibrillar protein), plant & microbial polysac. (agar, carrageenan, alginate, pectin, dextran, pullulan, curdlan) waxes & lipid derivatives; casein & carnauba wax coating, plus sorbic acid to control surface microbial growth of food

PREPARATION OF GLUTEN BASED FILM

GLUTEN (15 g/100 ml), ethanol 95% (45 ml/100 ml) & pH of solution 3.5 adjusted by acetic acid, glycerol 20 g/100 g gluten), formaldehide (0.2 g/100 g gluten), NaSulfite (0,2 g/100 g gluten) & sorbic acid (80 mg/100 ml sol. All components are mixed, warmed to 50 0C & then cooled @ room temp. ((J. FD SCI. 61(1):1161996.)

COMPOSITE FILMS
THE ABOVE RECIPES OF EDIBLE FILMS, GLUTEN IS REPLACED BY WHITE REFINED BEES-WAX AND DISTILLED ACETYLATED MONOGLYCERIDE 20% W/ W. MELTED LIPID COMPOUNDS WERE POURED INTO WARM GLUTEN SOLUTION, STIRRED VIGOROUSLY, & COOL AS E.F. (J. FD SCI. 61(1):116- 1996.)

FLOW CHARGE OF MAKING AN EDIBLE FILMS, OUR RESEARCH IN PPSUB

DIPPING CUT APPLES IN AN EDIBLE FILM SOLUTIONS

HURDLE TECHNOLOGIES TO HORTICULTURAL PRODUCTS

NEW PROCESSING TECHNOLOGIES FOR NOVEL & HIGH VALUE PRODUCTS HIGH PRESSURE AS AN ALTERNATIVE TO THERMAL PROCESSING ULTRASONIC FOR PROCESSING OF FRESH PRODUCE. THESE NEW TECH TO IMPART NOVEL SENSORY & CREATE NEW PRODUCT SCREENING, EXTRACTION & CONCENTRATION OF VALUABLE NUTRACEUTICAL COMPONENTS FROM HORT. RAW MAT. & WASTE (PEELS, POMACES ETC). BIOACTIVITY MAXIMATION & PROCESS SCALE-UP FOR NEW PRODUCTS

RECENT NEW DEVELOPMENTS OF TECH.

ZERO OXYGEN AS FOOD PRESERVATION (www.ift.org/publications/docshop/ft-shop/09-02.. THE USE OF COMPOUNDS 1methylcyclopropene (MCP) or SmartFresha, inhibits ethylene actions combining with chitosan solutions PREVENT PATHOGENIC FUNGI GROWTH & PROLONG SHELF LIFE OF MANGO & BANANA BY 80-150% THAN CONTROL FRUITS. (looked at international tropical fruits network.Htm).