DESC:FIELD OF THE INVENTION

The present invention falls within the field of compositions and methods for preserving fresh agricultural products, particularly fruits and vegetables.

BACKGROUND OF THE INVENTION

A coating on fruits and vegetables keeps them looking fresh and extends their preservation time by preventing rot, dehydration, and senescence that cause tissue aging and decay.

As part of the treatment process, the first step involves removing foreign matter from the vegetable products, which is accomplished by washing them with water and detergent. A part of the natural wax is removed by this operation, resulting in rapid weight loss and aspectual decay.

To detain this process, what is done is to apply a coat by spraying which can restore to the fruit the wax layer lost during washing and thereby reduce weight loss by dehydration, prevent them from getting soft and wrinkled, and improve their appearance by making them shinier.

In all cases, the applied products are, or are composed of, authorized food additives that are deposited on the surface of fruits or vegetables, some fruits or vegetables whose skin is removed before consumption like in case of citrus, bottle guard, banana, litchi.
However, there are several fruits or vegetables for example eggplant, apple, plum, strawberry that can be directly consumed with its outer skin and therefore in all these cases product is directly ingested with coating which is authorized and edible in nature.

Whole vegetables and fruits are normally used – cooking, chopping and using them in different ways, so that their vitamins are not lost, and this process to use them as a certified food ingredient with the addition of certified extrinsic tonics and disease-fighting elements. is Skins, seeds, stalks, roots and similar components not used in beverages or as foodstuffs. By processing these whole fruits and vegetables and their components in a standardized way, we develop this method to make the best use of them, because they contain skins, seeds, stems, roots and similar components that can affect the taste of the drink and the feel of the food. Instead, the juice and pulp are obtained from the sap, stems and fibers and the skin, seeds, stems, roots are left. These discarded components are often considered inedible. But this inedible form which is an edible by-product.

Non-edible A pulpy food by-product that remains from fruit or vegetable juice pressing, wine crush operations, puree and concentrate operations, canning, etc. and other non-edible products. Which if used in a proper process, then this inedible (pomace) skin, pulp, seeds, fruit, vegetables, stems etc. can be included in food.

In some cases, pomace can be derived from or contain other parts of fruits and vegetables such as pods, stems, flowers, roots, leaves and tubers. Its juice, fibers, organs can be made into edible form using certified quality food chemicals. Today, the process of extracting pomace is usually done as part of the press cake or waste. By-products from the paste and puree processes, such as tomato skins and seeds included in the pomace from the paste process, are not used in the juice extract by-product. Fruit or vegetable skins from canneries are also edible by-products. But we include this pomace in all food by-products from juices, pastes, purees and canning processes.

After harvesting, fresh fruits and vegetables are still metabolic active. They will change both qualitatively (nutritional value, microbial safety) and quantitatively (flavor and appearance). Methods of Traditional preservation often use chemical preservatives that can be detrimental to the food chain. Compared to inorganic, synthetic coatings and films processed from petroleum-based products edible coatings offer a less hazardous alternative for shelf-life extension of fresh produce.

The present invention provides edible coating composition containing Spirulina, Chitosan and Glycerol used for creating a protective layer on the fruits or vegetables surface which will reduce moisture loss, inhibit microbial growth to prolong shelf life of these produce.

SUMMARY OF THE INVENTION

The main aspect of the present invention comprising of the edible coating composition of the invention includes Spirulina (S. platensis), a microalga rich in nutrients and antioxidants, which promotes gut microbiota growth and immune function. Chitosan, a natural, biodegradable biopolymer with antifungal and antibacterial properties, forms a selective barrier controlling gas permeability and inhibiting microbial growth. Glycerol, a food grade extra pure, acts as a plasticizer, improving the coating's flexibility, mechanical properties, and adhesion to the produce surface.

The invention relates to processing whole fruits and vegetables to produce products with smaller particle and fiber sizes, which are used in beverage and food products. The process improves texture and dispersion properties. The invention also pertains to organ ingredients (pomace) with smaller particle and fiber sizes, which are used in liquid, beverage, and food products. To reduce pomace size, it is hydrated and frozen before micro-grinding. Additionally, the invention relates to pre-treating whole fruits and vegetables or pomace with heat before AOAC fiber analysis to maximize fiber detection. The method aims to improve texture and dispersion properties in these products.

DETAILED DESCRIPTION OF THE INVENTION

The following description, demonstrations and figures, including numerous specific details are set forth in order to provide a thorough understanding of the invention. They should only be considered as exemplary. Hence, a person with ordinary skill in the art should note that modifications can be made to this description, provided that they do not conflict with the scope or purpose of the invention. Similarly, in order to be clear and concise, functional and structural information known to the general public is omitted.

Embodiments, of the present disclosure, will now be described with reference to the accompanying drawings.

Although the edible coating that is the subject of this patent has the general components listed above, the formulation of the coating for its desired execution needs to be specified. While providing for empirical adaptation to the underlying characteristics of each homogeneous group of fruits or vegetables to be treated, a specific margin of permissible percent variation for each component must be established.
Accordingly, the following constitutes a preferred formulation of the patent edible coating:
Spirulina - 0.5% to 1.5%
Chitosan – 0.5% to 1%
Glycerol (food grade extra pure) – 0.5%

Edible Coating Composition: The edible coating composition of the present invention comprises the following components:
1. Spirulina (S. platensis): 0.5% to 1.5% (w/v)
Spirulina is a microalga rich in nutrients, antioxidants, and polysaccharides that promote the growth of beneficial gut microbiota and enhance immune function.
2. Chitosan: 0.5% to 1% (w/v)
Chitosan is a natural, biodegradable biopolymer with antifungal and antibacterial properties. It forms a selective barrier that controls the permeability of gases (CO2 and O2) and inhibits microbial growth.
3. Glycerol (food grade extra pure): 0.5% (v/v)
Glycerol acts as a plasticizer, improving the flexibility and mechanical properties of the coating, and enhancing its adhesion to the produce surface.

Preparation of Edible Coating Solution:
1. Microalgae Solution Preparation:
Dissolve microalgae S. platensis powder in distilled water at a concentration of 0.5% to 1% (w/v) while stirring and heating at a temperature of 70-80°C.
2. Coating Solution Preparation:
Add 0.5% (v/v) food-grade glycerol extra pure and 0.5% (w/v) food-grade chitosan to the microalgae solution.
2. Heat and stir the mixture for 10 minutes at 70-80°C.
3. Cool the solution to room temperature and remove any bubbles.

Application of Edible Coating:

Fruit/Vegetable Preparation:
1. Obtain fresh fruits or vegetables (e.g., tomatoes) from a local supermarket or other sources.
2. Wash the produce with water and detergent to remove foreign matter and dry them thoroughly.

Coating Application:
1. Dip the fruits or vegetables into the edible coating solution at a temperature of 60°C for approximately 30 seconds to 1 minute.
2. Remove the coated produce from the solution and place them on a tray to allow the coating to dry.
3. Store the coated fruits or vegetables in a refrigerator (at approximately 4-7°C) or at room temperature for observation.

Advantages of the Invention:
1. Extends the shelf-life of fresh fruits and vegetables by reducing dehydration, controlling microbial growth, and preserving the quality and freshness of the produce over an extended period.
2. Reduces weight loss due to dehydration and prevents softening and wrinkling of the produce.

3. Improves the appearance of the coated fruits and vegetables by making them shinier.
4. Offers a safe alternative by being edible, free from harmful chemicals, and environmentally friendly in comparison to traditional chemical preservatives.
5. Enhances the nutritional value of the produce by incorporating Spirulina, a nutrient-rich microalga.
6. Suitable for application to a wide range of fruits and vegetables, including apples, plums, strawberries, tomatoes, cucumbers, and bell peppers, among others.

? Materials
• The first preparation is the fruit for the samples for coating with an edible solution made from microalgae.
• The fruit/vegetable used is tomatoes obtained from the local supermarket.
• The edible coating solutions: S. platensis microalgae, plasticizers, surfactants, and distilled water.
• Microalgae S. platensis powder
• The plasticizer used is 0.5% (v/v) food-grade glycerol extra pure.
• surfactant used is 0.5% (w/v) food-grade chitosan from SRL

? Methods
? Edible Coating Solution Making and Fruit Coating.
I. In the process of making edible coating solutions with microalgae S. platensis, there are several stages.
II. The process has a blending method. The first step is to dissolve microalgae (w/v) into 100 ml of distilled water with a variation of each S. platensis; 0.5% and 1% while stirring and heat temperature of 70-80 °C.
III. The next step is to add 0.5% (v/v) glycerol along with 0.5% (w/v) chitosan, then heat and stir it for 10 minutes at 70-80 °C.
IV. The solution is then cooled to room temperature while removing the bubbles.
V. Fruit coating was done by the dipping method in several stages.
VI. The first step was to dip the fruits or vegetables into the solution at 60 °C for ± 30 seconds to 1 minute. The dipped fruits or vegetables were kept on the tray to let the coating dried.
VII. The last part is the observation of the coating effect on the fruits or vegetables. It kept in the fridge (temperature ± 4-7 °C) and at room temperature and observe the result.
,CLAIMS:CLAIMS

We Claim: -

1. A spirulina based edible coating for fruits and vegetables comprising:
I. Spirulina (S. platensis): 0.5% to 1.5% (w/v)
II. Chitosan: 0.5% to 1% (w/v)
III. Glycerol (food grade extra pure): 0.5% (v/v)
2. The spirulina based edible coating for fruits and vegetables edible coating composition as claimed in claim 1, wherein the coating is prepared by dissolving the components in distilled water and applying the solution to the fruits or vegetables through a dipping method.
3. The spirulina based edible coating for fruits and vegetables edible coating composition as claimed in claim 1, wherein the coating reduces weight loss due to dehydration, prevents softening and wrinkling, improves appearance, and inhibits microbial growth, thereby extending the shelf-life of the produce.
4. The spirulina based edible coating for fruits and vegetables edible coating composition of method for preparing an edible coating solution for fruits and vegetables, comprising the steps of:
I. dissolving microalgae S. platensis powder in distilled water at a concentration of 0.5% to 1% (w/v) while stirring and heating at a temperature of 70-80°C;
II. adding 0.5% (v/v) food-grade glycerol extra pure and 0.5% (w/v) food-grade chitosan to the microalgae solution;
III. heating and stirring the mixture for 10 minutes at 70-80°C;
IV. cooling the solution to room temperature and removing any bubbles.
5. The spirulina based edible coating for fruits and vegetables edible coating composition method for applying an edible coating to fruits and vegetables, comprising the steps of:
I. obtaining fresh fruits or vegetables and washing them with water and detergent to remove foreign matter;
II. dipping the fruits or vegetables into the edible coating solution at a temperature of 60°C for approximately 30 seconds to 1 minute;
III. removing the coated produce from the solution and placing them on a tray to allow the coating to dry;
IV. storing the coated fruits or vegetables in a refrigerator or at room temperature for observation.