Edible compositions and methods for the preservation of fruits and vegetables
AssigneeOnyx Lotus, LLC
InventorVarun TAHLAN
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Abstract
The present disclosure provides edible compositions and methods for improving the shelf life and quality of food products, including fruits and vegetables. These edible compositions which contain a plant wax, a metal ion and an essential oil complex are light-stable, non-toxic, non-corrosive, and achieve greater than a 99% kill rate against a variety of pathogens for a period of time greater than 1 day on a variety of food products.
Claims122
An edible composition for the preservation of a food product, the edible composition comprising:
- about 0.1 weight percent (wt. %) to about 5.0 wt. % of at least one metal ion;
- about 1 wt. % to about 10 wt. % of a plant wax;
- about 1 wt. % to about 5 wt. % of an emulsifying agent;
- and about 80 wt. % to about 98 wt. % of a solvent.
A method of preserving a surface of a food product comprising contacting a surface of a food product with the edible composition of claim 1. The method of claim 33, wherein the food product is selected from a fruit and vegetable.
An edible composition for the preservation of a food product, the composition comprising:
- about 0.001 weight % (wt. %) to about 2 wt. % of at least one metal ion;
- about 5 wt. % to about 20 wt. % of zein powder;
- and about 88 wt. % to about 95 wt. % of a solvent.
The edible composition of claim 37, wherein the at least one metal ion is a food safe metal ion.
The edible composition of claim 38, wherein the at least one metal ion is from a water-soluble metal salt.
The edible composition of claim 39, wherein the at least one metal salt is selected from a group consisting of a silver salt, a copper salt, a zinc salt, a gold salt, a cobalt salt, a zirconium salt, a molybdenum salt, a palladium salt, a platinum salt, and a combination thereof.
The edible composition of claim 40, wherein the at least one metal salt is selected from a group consisting of a copper salt, a zinc salt, and a combination thereof.
The edible composition of claim 43, wherein the solvent comprises water.
The edible composition of claim 45, wherein the excipient comprises a preservative, a stabilizer, or a combination thereof.
The method of claim 57, wherein the at least one metal ion is a food safe metal ion.
The method of claim 59, wherein the at least one metal salt is selected from a group consisting of a silver salt, a copper salt, a zinc salt, a gold salt, a cobalt salt, a zirconium salt, a molybdenum salt, a palladium salt, a platinum salt, and a combination thereof.
The method of claim 60, wherein the at least one metal salt is selected from a group consisting of a copper salt, a zinc salt, and a combination thereof.
The method of claim 63, wherein the solvent comprises water.
The method of claim 65, wherein the at least one excipient comprises a preservative, a stabilizer, or a combination thereof.
An edible composition for the preservation of a food product, the edible composition comprising:
- about 0.1 weight percent (wt. %) to about 5.0 wt. % of at least one metal ion;
- about 1 wt. % to about 10 wt. % of a plant wax;
- about 1 wt. % to about 5 wt. % of an emulsifying agent;
- and about 80 wt. % to about 98 wt. %.
A method for preparing an edible composition comprising:
- A. culturing bacteria in a bacterial culture media;
- B. transducing the bacterial culture with a plasmid comprising a cutin synthase gene;
- C. fermenting the bacterial culture from step (b) to allow for production of genetically modified cutin;
- D. isolating the genetically modified cutin.
Dependencies are inferred from the claim text.