# US 11,109,602 B2 · Nano-cellulose coatings to prevent damage in foodstuffs > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 11,109,602 B2 - Document ID: US11109602B2 - Status: Granted - Kind: B2 - Application number: 16/412,037 - Filed: 2019-05-14 - Published: 2020-01-09 - Granted: 2021-09-07 - Earliest claimed: 2013-03-14 - Assignees: Oregon State University - Applicants: Oregon State University - Inventors: Yanyun Zhao; John Simonsen; George Cavender; Jooyeoun Jung; Leslie H. Fuchigami - Web page: https://patentgrep.com/patent/US11109602B2 ## CPC - A23B 7/154: Organic compounds; Microorganisms; Enzymes - A23B 2/729: Organic compounds; Microorganisms; Enzymes - A23B 7/16: Coating with a protective layer; Compositions or apparatus therefor (A23B7/08 takes precedence) - C09D 101/02: Cellulose; Modified cellulose - A23B: PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES - C09D: COATING COMPOSITIONS, e.g. PAINTS, VARNISHES OR LACQUERS; FILLING PASTES; CHEMICAL PAINT OR INK REMOVERS; INKS; CORRECTING FLUIDS; WOODSTAINS; PASTES OR SOLIDS FOR COLOURING OR PRINTING; USE OF MATERIALS THEREFOR (cosmetics A61K; processes for applying liquids or other fluent materials to surfaces, in general, B05D; staining wood B27K5/02; glazes or vitreous enamels C03C; natural resins, French polish, drying-oils, driers, turpentine, per se, C09F; polishing compositions other than French polish, ski waxes C09G; adhesives or use of materials as adhesives C09J; materials for sealing or packing joints or covers C09K3/10; materials for stopping leaks C09K3/12; processes for the electrolytic or electrophoretic production of coatings C25D) ## Abstract Disclosed herein are embodiments of a composition for use in forming films or coatings that prevent damage in foodstuffs, including plants, fruits, and vegetables. The disclosed compositions comprise a cellulose nanomaterial and can further comprise a nanoscale mineral compound and one or more additional components. Also disclosed are films or coatings made using the disclosed compositions, as well as methods for making the disclosed compositions and methods for using the disclosed compositions. ## Claims ### Claim 1 A plant, fruit, vegetable, or part thereof, coated with a film formed from a composition comprising 0.188 wt % to 2 wt % of a cellulose nanomaterial comprising cellulose nanofibrils, cellulose nanocrystals, or a combination thereof and further comprising cellulose microfibrils, cellulose microcrystals, or a combination thereof; wherein the film formed from the composition prevents or mitigates pre- and/or post-harvest damage in the plant, fruit, vegetable, or part thereof. ### Claim 2 (depends on 1) The plant, fruit, vegetable, or part thereof of claim 1, wherein the composition further comprises a phenolic compound, a crosslinking agent, an acid, a metal ion, or combinations thereof. ### Claim 3 (depends on 1) The plant, fruit, vegetable, or part thereof of claim 1, wherein the composition further comprises a film-forming material, a plasticizer, an antimicrobial agent, an antioxidant agent, or combinations thereof. ### Claim 4 (depends on 1) The plant, fruit, vegetable, or part thereof of claim 1, wherein the composition further comprises chitosan, a protein, fruit or vegetable puree, or combinations thereof. ### Claim 5 (depends on 1) The plant, fruit, vegetable, or part thereof of claim 1, wherein the composition is edible. ### Claim 6 (depends on 1) The plant, fruit, vegetable, or part thereof of claim 1, wherein the composition further comprises a crosslinking agent. ### Claim 7 (depends on 1) The plant, fruit, vegetable, or part thereof of claim 1, wherein the film prevents or mitigates leaching of anthocyanins, pigments, nutrients, water soluble compounds or combinations thereof from the plant, fruit, vegetable, or part thereof. ### Claim 8 (depends on 1) The plant, fruit, vegetable, or part thereof of claim 1, wherein the film prevents or mitigates weight loss and/or UV damage of the plant, fruit, vegetable, or part thereof. ### Claim 9 (depends on 1) The plant, fruit, vegetable or part thereof of claim 1, wherein the fruit is a blueberry, a cherry, or an apple. ### Claim 10 (depends on 1) The plant, fruit, vegetable, or part thereof of claim 1, wherein the plant, fruit, vegetable, or part thereof exhibits reduced anthocyanin leaching, nutrient leaching, moisture loss, or gas exchange compared to a plant, fruit, vegetable, or part thereof that is not coated with the composition. ### Claim 11 (depends on 1) The plant, fruit, or vegetable of claim 1, wherein plant, fruit, vegetable, or part thereof exhibits reduced weight loss after thawing compared to a plant, fruit, vegetable, or part thereof that is not coated with the composition. ### Claim 12 A method of treating a plant, fruit, vegetable, or part thereof, comprising coating the plant, fruit, vegetable, or part thereof, before or after the plant, fruit, vegetable, or part thereof is harvested, with a composition comprising 0.188 wt % to 2 wt % of a cellulose nanomaterial comprising cellulose nanofibrils, cellulose nanocrystals, or a combination thereof and further comprising cellulose microfibrils, cellulose microcrystals, or a combination thereof to provide a film that prevents or mitigates pre- and/or post-harvest damage in the plant, fruit, vegetable, or part thereof. ### Claim 13 (depends on 12) The method of claim 12, wherein the plant, fruit, vegetable, or part thereof is coated with the composition by spraying, dipping, enrobing, or combinations thereof. ### Claim 14 (depends on 12) The method of claim 12, wherein the method further comprises processing the plant, fruit, vegetable, or part thereof to prevent or mitigate leaching of anthocyanins, nutrients, pigments, or combinations thereof in the plant, fruit, vegetable, or part thereof. ### Claim 15 (depends on 14) The method of claim 14, wherein processing the plant, fruit, vegetable, or part thereof comprises thermal processing at a temperature of at least 80° C. ### Claim 16 (depends on 15) The method of claim 15, wherein the method further comprises washing the plant, fruit, vegetable, or part thereof after processing to remove the film. ### Claim 17 (depends on 16) The method of claim 16, wherein the method further comprises performing an additional thermal processing step after the plant, fruit, vegetable, or part thereof is washed. ### Claim 18 (depends on 12) The method of claim 12, wherein processing the plant, fruit, vegetable, or part thereof comprises freezing the plant, fruit, vegetable, or part thereof coated with the composition. ### Claim 19 A method for processing a coated plant, fruit, vegetable, or part thereof, comprising thermally processing the coated plant, fruit, vegetable, or part thereof at a temperature of at least 80° C., which coated plant, fruit, vegetable, or part thereof is coated with a film formed by a composition comprising 0.188 wt % to 2 wt % of a cellulose nanomaterial comprising cellulose nanofibrils, cellulose nanocrystals, or a combination thereof and further comprising cellulose microfibrils, cellulose microcrystals, or a combination thereof.