Method for preparing and preserving sanitized products
AssigneeApeel Technology, Inc.
InventorsChance Holland, James Rogers, Stephen William Kaun, Carlos Hernandez, Alexander William Thomas, Savannah Jane Dearden
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Abstract
Described herein are methods of sanitizing and preserving produce and other agricultural products, for example for consumption as Ready-to-Eat. The methods can comprise treating the products with a sanitizing agent and forming a protective coating over the products.
Claims29
A method of treating produce, comprising:
- providing a solution comprising a coating agent dissolved in a solvent, wherein the coating agent comprises monoacylglycerides and the solvent is at least 30% ethanol by volume;
- applying the solution to a surface of the produce to sanitize the produce;
- and
- at least partially removing the solvent from the surface of the produce and causing a protective coating to be formed from the coating agent over the surface of the produce.
A method of treating produce with a sanitizing solution, the sanitizing solution comprising a coating agent dissolved in a solvent, wherein the coating agent comprises monoacylglycerides and the solvent is at least 30% ethanol by volume, the method comprising:
- applying the sanitizing solution to a surface of the produce;
- allowing the sanitizing solution to contact the surface of the produce for a time period sufficient for the sanitizing agent to reduce microbial levels on the surface;
- and
- allowing the solvent to at least partially evaporate, thereby causing a protective coating to form over the surface of the produce from the coating agent.
A method of sanitizing and preserving produce, comprising:
- providing a solution comprising water, ethanol, and a coating agent, wherein the coating agent comprises monomers, oligomers, fatty acids, esters, amides, amines, thiols, carboxylic acids, ethers, or aliphatic waxes, wherein the monomers, oligomers, fatty acids, esters, amides, amines, thiols, carboxylic acids, ethers, or aliphatic waxes are derived from plant matter, and wherein the solution is at least 30% ethanol by volume;
- applying the solution to a surface of the produce, thereby sanitizing the produce;
- and
- at least partially removing the water and the ethanol from the surface of the produce;
- wherein
- at least a portion of the coating agent remains on the surface of the produce after the at least partial removal of the water and the ethanol.
A method of sanitizing and preserving produce, comprising:
- providing a solution comprising water, ethanol, and a coating agent, wherein the coating agent comprises monoacylglycerides, and wherein the solution is at least 30% ethanol by volume;
- applying the solution to a surface of the produce, thereby sanitizing the produce;
- and
- at least partially removing the water and the ethanol from the surface of the produce;
- wherein
- at least a portion of the coating agent remains on the surface of the produce after the at least partial removal of the water and the ethanol.
A method of treating edible produce, comprising:
- providing a solution comprising a coating agent dissolved in a solvent, the coating agent comprising monoacylglycerides, wherein the solvent comprises water and ethanol, and wherein the solvent is between 50% and 90% ethanol by volume;
- applying the solution to a surface of the edible produce to sanitize the produce and to cause a protective coating to be formed over the surface of the produce from the coating agent;
- and
- at least partially removing the solvent from the surface of the edible produce.
Dependencies are inferred from the claim text.