US 2016/0235080 A1 · Methods for increasing the nutraceutical content of perishable fruits

Abstract

The present invention relates to methods for increasing the content of nutraceuticals and antioxidant capacity of perishable fruits, by combining irradiation with ultraviolet light (UV-C) and storage at freezing temperatures in different presentations. According to the invention, it is possible to increase the concentration of flavonoids, such as phenols and anthocyanins, and also the antioxidant capacity of strawberry fruits (Fragaria x ananassa). The main objective of the present invention is to improve the postharvest quality of fruits, particularly strawberry, by stimulating strawberry fruits with different doses of UV light and different temperatures.

Claims9

Dependent claims

A method of increasing the content of antioxidant compounds such as flavonoids, phenols, and anthocyanins in perishable fruits, characterized because comprising the steps of:

a) Irradiating the fruit with ultraviolet light with a light intensity of 0.5 to 4.0 kJ/m2 for 7 to 56 minutes;
and
b) Subjecting the irradiated fruit at a temperature of 0° C. or −20° C., for a period of up to 9 days.

Dependencies are inferred from the claim text.

Facts

Application

15/024,643Filed 12 Sep 2014

Priority

MX MX/A/2013/01100324 Sep 2013

Published

18 Aug 2016

Term ends

Not estimatedThe source records don’t support an estimate.

Classification11 codes

A23B 7/015
Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables: preserving by irradiation or electric treatment without heating effect
A23B 7/0425
Freezing; Subsequent thawing; Cooling: materials not being transported through or in the apparatus, with or without shaping, e.g. in the form of…
A23L 5/30
Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor: physical treatment, e.g.…
A23L 5/32
Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation: using phonon wave energy, e.g. sound or ultrasonic waves

Methods for increasing the nutraceutical content of perishable fruits

Life of this patent

Methods for increasing the nutraceutical content of perishable fruits

Life of this patent

Abstract

Claims9