BR-102024017729-A2 - Edible coating made from cacti and palm trees.

BR102024017729A2BR 102024017729 A2BR102024017729 A2BR 102024017729A2BR-102024017729-A2

Abstract

This is an innovative product and process for edible coating made from cactus stems, natural palm resin, and distilled water, designed to increase the shelf life of fruits displayed on supermarket shelves. The technology falls within the field of Food Engineering.

Inventors

GABRIELLE DE OLIVEIRA RODRIGUES

Assignees

GABRIELLE DE OLIVEIRA RODRIGUES

Dates

Publication Date: 20260310
Application Date: 20240828

Claims (5)

1. Edible coating made from cacti and palm trees, characterized by containing a mixture composed of cactus stems, natural palm resin, and distilled water.
2. Edible coating based on cacti and palm trees according to claim 1, characterized by the use of natural palm tree resin in liquid form.
3. Edible coating based on cacti and palm trees according to claim 1, characterized by containing at least 1 gram of cactus, at least 1/3 gram of natural palm resin and at least 15/4 milliliters of distilled water.
4. Edible coating based on cacti and palm trees according to claim 1, characterized in that the coating production process includes a step for separating heterogeneous liquid/solid mixtures.
5. Edible coating based on cacti and palm trees according to claim 1, characterized by the separation of heterogeneous liquid/solid mixtures occurring at a temperature of approximately 2°C.

Description

Field of invention [001] The present invention consists of an edible coating based on cacti and palms whose purpose is to increase the shelf life of fruits displayed on shelves. The technology is situated in the field of Food Engineering. Fundamentals of the invention [002] Edible coatings available on the market are composed of chemical or natural raw materials and are widely used in the food industry to preserve various types of food, increasing their shelf life. The chemical coatings currently used may present toxicity to the human body and carcinogenic potential. In addition, their production can be harmful to the environment, contributing to pollution and deforestation. [003] A common example is food-grade paraffin, a petroleum derivative used as a preservative to coat fruits, vegetables, and produce. Often, this information is masked and not described on product packaging, leaving the end consumer unaware of what they are ingesting. [004] Potential preservatives, such as antimicrobial, antifungal, and antioxidant action, are key factors in the development of natural coatings, as these substances can show promising results. However, these natural preservatives may not combine all of these characteristics, which interferes with the effectiveness of the preservation. [005] The interaction of coatings with the organoleptic characteristics of foods, such as taste, color, texture, odor, firmness, and appearance, is also a crucial factor in the development of natural preservative alternatives. Some food preservatives that use natural products can significantly alter one or more of these characteristics, which can lead to rejection by the end consumer. [006] Synthetic coatings are those produced from polymers and other chemical compounds, often derived from non-natural sources. While effective in many applications, they present a number of problems and limitations: Food Safety: Many synthetic coatings are composed of materials that may not be completely safe for human consumption. The presence of artificial additives and preservatives may raise concerns about toxicity and long-term health effects. [007] It is also worth noting that the production and disposal of synthetic coatings can generate waste and pollutants. Many of these materials are not biodegradable and can contribute to increased environmental pollution. The use of plastics and petroleum-derived polymers is a significant concern in terms of sustainability; furthermore, there is a growing preference for natural and less processed foods. Coatings with synthetic components may not meet the expectations of consumers seeking more natural and less artificial options. [008] It is important to highlight that some synthetic coatings can alter the taste, texture, or aroma of food, negatively impacting the sensory experience. They can also interact undesirably with food ingredients, compromising their original characteristics. Finally, it is important to mention degradability; that is, many synthetic coatings are designed to be durable, which can be an advantage in terms of protection. However, this also means that they can persist in the environment for long periods, contributing to waste and pollution problems. [009] In response to the problems associated with synthetic coatings, a natural and sustainable alternative has been developed: edible coatings made from natural ingredients such as cacti and palms, offering numerous advantages. This product differs from the technologies identified in the prior art; none of the patents identified in the prior art are identical or similar to the product proposed in this patent. Brief description of the drawings [010] Figure 1 shows the carnauba palm scraping stage. [011] Figure 2 shows the process of mixing the stem with the resin. [012] Figure 3 shows a view of the resulting mixture. [013] Figure 4 shows the process of coating the fruits by immersion. [014] Figure 5 shows the coated tomatoes. [015] Figure 6 shows the ratio between grams of mandacaru and volume of distilled water. [016] Figure 7 shows the ratio between grams of mandacaru and carnauba resin. [017] Figure 8 shows the mass loss of uncoated tomatoes in grams. [018] Figure 9 shows the mass loss of tomatoes with RCMC in grams. [019] Figure 10 presents the statistical analysis of mass loss in the control tomatoes. [020] Figure 11 presents the statistical analysis of mass loss of tomatoes in RCMC. Description of the invention [021] The product consists of a mixture of two native species from the semi-arid region of northeastern Brazil: the resin of the Carnauba palm (Copernicia prunifera) and the stem of the mandacaru cactus (Cereus jamacaru), both collected in solid form and broken up to facilitate the mixing process. [022] Carnauba resin was acquired in solid form, melted in a water bath for approximately 30 minutes at a temperature of 80°C until it reached its melting point which varies from 80 to 86°C. [023] The Mandacaru cactus was acquired in the form