FERMENTED FRUIT SOLUTIONS FOR CLEANING COMPOSITIONS
TECHNICAL FIELD
[0001] The present invention relates generally to natural cleaning compositions and,
more particularly, to natural cleaning compositions comprising fermented fruit solutions,
methods for making the same, and methods for using the same.
BACKGROUND
[0002] Cleaning products are commonly used in day to day life, whether it be to clean a
home, clean clothes, or for industrial purposes. Common cleaning products are used across the
world and can include for example, laundry detergents, stain removers, fabric softeners, floor
cleaners, bathroom cleaners, dishwashing products, kitchen cleaners, liquid soap, and multi¬
purpose cleaners. Most common cleaning products use a relatively toxic (to either health and/or
to the environment) mix of chemicals as many such products contain certain ingredients derived
from petrochemicals. Products derived from petrochemicals may be harmful since either the
final mix of ingredients may contain toxic chemicals and/or the manufacture of these products
also may result in the production of harmful by-products.
[0003] Natural products are an alternative to toxic petroleum based cleaning products.
Examples of natural cleaning products include fermented fruit solutions. These natural products,
typically however, do not clean as well as their petroleum based counterparts. Thus, there is a
need for natural based cleaning products with superior cleaning capabilities.
SUMMARY
[0004] The present invention provides for natural cleaning products comprising
fermented fruit solutions. Embodiments of the present invention include fermented fruit
solutions for a cleaning composition. The fermented fruit solutions comprise a pre-fermented
fruit solution that is fermented with lactic acid bacteria. The pre-fermented fruit solution
comprises about 2 to about 20 weight percent of a sugar based on the total weight of the prefermented
fruit solution. The pre-fermented fruit solution further comprises about 20 to about 50
weight percent of a fruit puree based on the total weight of the pre-fermented fruit solution,
wherein the fruit puree comprises predominately pineapple fruit. The pre-fermented fruit
solution further comprises about 30 to about 75 weight percent of a water based on the total
weight of the pre-fermented fruit solution. The pH of the pre-fermented fruit solution is about
5.5 to about 9.0. The brix level of the pre-fermented fruit solution is about 12% to about 24%.
[0005] Embodiments of the present invention include methods of making fermented fruit
solutions. The method comprises pureeing predominately pineapple to produce a fruit puree.
The method further comprises mixing about 3 to about 40 weight percent of a sugar with about
60 to about 97 weight percent of a water to form a sugar solution, wherein the weight percents
are based on the total weight of the sugar solution. The method further comprises mixing about
20 to about 50 weight percent of the fruit puree with about 50 to about 80 weight percent of the
sugar solution to produce a fruit-sugar solution, wherein the weight percents are based on the
total weight of the fruit-sugar solution. The method further comprises adding a base to the fruitsugar
solution to form a pre-fermented fruit solution with a pH of about 5.5 to about 9.0. The
method further comprises fermenting the pre-fermented fruit solution in a closed container. The
method further comprises adding about 0.001 to about 0.2 weight percent of potassium
metabisulphite to the fermented fruit solution based on the total weight of the fermented fruit
solution, after the fermented fruit solution has a total sugar content of less than or equal to 0.10%
and a total acid content of greater than or equal to 2%.
[0006] Embodiments of the present invention include methods for cleaning an article
with a cleaning composition comprising a fermented fruit solution. The fermented fruit solutions
comprise a pre-fermented fruit solution that is fermented with lactic acid bacteria. The prefermented
fruit solution comprises about 2 to about 20 weight percent of a sugar based on the
total weight of the pre-fermented fruit solution. The pre-fermented fruit solution further
comprises about 20 to about 50 weight percent of a fruit puree based on the total weight of the
pre-fermented fruit solution, wherein the fruit puree comprises predominately pineapple fruit.
Preferably, the fruit puree comprises about 90% pineapple. More preferably, the fruit puree
comprises about 95% pineapple. Even more preferably, the fruit puree comprises about 99%
pineapple. Most preferably, the fruit puree comprises about 100% pineapple. The pre-fermented
fruit solution further comprises about 30 to about 75 weight percent of a water based on the total
weight of the pre-fermented fruit solution. The pH of the pre-fermented fruit solution is about
5.5 to about 9.0. The brix level of the pre-fermented fruit solution is about 12% to about 24%.
BRIEF DESCRIPTION OF THE FIGURES
[0007] The accompanying drawings, which are incorporated herein and form part of the
specification, illustrate various embodiments of the present disclosure and, together with the
description, further serve to explain the principles of the disclosure and to enable a person skilled
in the pertinent art to make and use the embodiments disclosed herein.
[0008] FIG. 1 illustrates a flow diagram of an exemplary method of making fermented
fruit solutions in accordance with exemplary embodiments of the present invention.
[0009] FIG. 2 illustrates a flow diagram of a second exemplary method of making
fermented fruit solutions in accordance with exemplary embodiments of the present invention.
DETAILED DESCRIPTION
[0010] The present invention relates generally to natural cleaning compositions
comprising fermented fruit solutions, methods for making the same, and methods for using the
same. The fermented fruit solutions can contain fruit, sugar and water. As defined herein,
cleaning compositions include, but are not limited to, laundry detergents, stain removers, fabric
softeners, floor cleaners, bathroom cleaners, dishwashing products, kitchen cleaners, liquid soap,
multi-purpose cleaners and the like.
[0011] Embodiments of the present invention include fermented fruit solutions for use
with cleaning compositions. The fermented fruit solutions can include a pre-fermented fruit
solution that is fermented with lactic acid bacteria. The pre-fermented fruit solution is prepared
prior to fermentation and may comprise fruit puree, sugar and water in various amounts.
[0012] The fruit puree can be a mashed up fruit mixture comprising predominately
pineapple. Preferably, the fruit puree comprises about 90% pineapple. More preferably, the fruit
puree comprises about 95% pineapple. Even more preferably, the fruit puree comprises about
99% pineapple. Most preferably, the fruit puree comprises about 100% pineapple. The portion
of the fruit mixture that does not comprise pineapple can comprise other fruits such as lime. Any
or some or all parts of the pineapple can be used, provided that more than just the crown of the
pineapple is used. Preferably, the entirety of the pineapple including the crust/shell minus the
crown of the pineapple can be used. Preferably, the brix level of the fruit is greater than or equal
to 10%. Even more preferably, the brix level is greater than or equal to 1 %.
[0013] The pre-fermented fruit solution can comprise fruit puree in amounts from about
20 to about 50 weight percent based on the total weight of pre-fermented fruit solution. More
preferably, the pre-fermented fruit solution can comprise fruit puree in amounts from about 35 to
about 40 weight percent based on the total weight of pre-fermented fruit solution. Most
preferred, the pre-fermented fruit solution comprises 37.5 weight percent of fruit puree based on
the total weight of the pre-fermented fruit solution.
[0014] The pre-fermented fruit solution also contains a sugar. The sugar can be any
sugar including a type of disaccharide, oligosaccharide and/or a type of monosaccharide. The
sugar can be in either solid or liquid form. Preferably, the sugar is sucrose. The pre-fermented
fruit solution can comprise sugar in amounts from about 2 to about 20 weight percent based on
the total weight of pre-fermented fruit solution. More preferably, the pre-fermented fruit
solution can comprise sugar in amounts from about 10 to about 15 weight percent based on the
total weight of the pre-fermented fruit solution. Even more preferably, the pre-fermented fruit
solution can comprise sugar in an amount of about 12.5 weight percent based on the total weight
of the pre-fermented fruit solution.
[0015] The pre-fermented fruit solution can also comprise water. The pre-fermented fruit
solution can comprise water in amounts from about 30 to about 75 weight percent based on the
total weight of the pre-fermented fruit solution. The pre-fermented fruit solution can comprise
water in amounts from about 40 to about 60 weight percent based on the total weight of prefermented
fruit solution. More preferably, the pre-fermented fruit solution can comprise water in
an amount of about 50 weight percent based on the total weight of the pre-fermented fruit
solution.
[0016] The brix level of the pre-fermented solution can be between about 12% to about
24%. Additionally, a base can be added to the pre-fermented solution to adjust the pH of the
solution. Examples of bases for use with the present invention include sodium hydroxide,
potassium hydroxide and alkyl poly glucoside ("APG"). Preferably the pH is adjusted to a pH
between 5.5 and 9.0. More preferably, the pH is adjusted to a pH of 6.0 to 8.0.
[0017] The pre-fermented solution is fermented with lactic acid bacteria until the total
acid content and total sugar content reach preferred levels. The pre-fermented solution can be
fermented with lactic acid bacteria naturally produced from the selected fruit. Alternatively or
additionally, a lactic acid bacteria starter can be added to the pre-fermented solution. Preferably,
the pre-fermented solution is fermented until the total acid content is greater than or equal to 2%,
3% or 4%. More preferably, the pre-fermented solution is fermented until the total acid content
is greater than or equal to 5%. The total acid content can be measured using a titration method.
Preferably, the pre-fermented solution is fermented until the total sugar content is less than or
equal to 0.10%. More preferably, the pre-fermented solution is fermented until the total sugar
content is less than or equal to 0.05%. The total sugar content can be measured using a
dinitrosalicylic colorimetric ("DNS") method. Once such parameters of total sugar and total acid
are met, we refer to this solution below as the fermented solution.
[0018] The fermented solution is then filtered. After filtering, alum can be added to the
fermented solution to aid with the filtration of sediment from the solution. Alum can be added in
an amount ranging from 0.5 to 1.0 weight percent based on the total weight of the solution.
After greater than or equal to 24 hours, the sediment can be removed from the solution after the
addition of alum.
[0019] Potassium metabisulphite can be added to the fermented solution to stop the
fermentation process. Potassium metabisulphite can be added in an amount from about 0.001 to
about 0.2 weight percent based on the total weight of the fermented fruit solution. Preferably,
potassium metabisulphite can be added in an amount from about 0.01 to about 0.1 weight percent
based on the total weight of the fermented fruit solution.
[0020] Embodiments of the present invention also include methods of making fermented
fruit solutions for use with cleaning compositions.
[0021] Referring now to FIG. 1, a flow diagram illustrating the steps of a method of
making fermented fruit solutions in accordance with exemplary embodiments of the present
invention is provided. In an embodiment of the present invention, method 100 includes selecting
one fruit (step 101). The fruit used is predominately pineapple. Preferably, the fruit puree
comprises about 90% pineapple. More preferably, the fruit puree comprises about 95%
pineapple. Even more preferably, the fruit puree comprises about 99% pineapple. Most
preferably, the fruit puree comprises about 100% pineapple. The remaining percentage of the
fruit puree can comprise an additional fruit such as lime. Any or some or all parts of the
pineapple can be used, provide that more than just the crown of the pineapple is used.
Preferably, the entirety of the pineapple including the crust/shell minus the crown of the
pineapple can be used.
[0022] In selecting the fruit to puree, it is preferable that the brix level of the fruit is
greater than or equal to 10%. Even more preferably, the brix level must be greater than or equal
to 12%. The brix level of the fruit can be determined by measuring the brix level of the fruit
puree using a refractometer.
[0023] Next, in method 100, the selected fruit can be cleaned (step 102). The fruit can be
cleaned by soaking the fruit in water with already created fermented fruit solution. As the final
fermented fruit solution is a cleaning solution, the fermented fruit solution can be used to
effectively clean the fruit for future production. The fermented fruit solution is a natural
surfactant that helps clean pesticides and other impurities within the fruit. Additionally, the
fermented fruit solution contains lactic acid bacteria, to aid with the fermentation of the prefermented
fruit solution.
[0024] The weight percent of the fermented fruit solution used for cleaning the fruit can
be greater than or equal to 5% fermented fruit solution, with the remaining amount comprising
water. The total acid content of the fermented fruit solution can be greater than or equal to 3%.
The fruit can be soaked in the fermented fruit solution for greater than or equal to three hours.
[0025] Alternatively, but less preferably, the fruit can be cleaned with only water. The
fruit can be soaked in the solution of water for greater than or equal to 24 hours.
[0026] Next, the method of making fermented fruit solutions can include pureeing a fruit
to produce a fruit puree (step 103). The fruit puree can be obtained by grinding the fruit into a
puree. Preferably, the fruit puree comprises about 90% pineapple. More preferably, the fruit
puree comprises about 95% pineapple. Even more preferably, the fruit puree comprises about
99% pineapple. Most preferably, the fruit puree comprises about 100% pineapple.
[0027] As illustrated in FIG. 1, the method of making fermented fruit solutions can
include preparing a sugar solution by mixing water and sugar (step 104). The sugar solution can
be prepared by mixing about 3 to about 40 weight percent of a sugar with about 60 to about 97
weight percent of a water to form a sugar solution. Preferably, the sugar solution can be
prepared by mixing about 14 to about 27 weight percent of a sugar with about 73 to about 86
weight percent of a water. More preferably, the sugar solution can be prepared by mixing about
20 weight percent of a sugar with about 80 weight percent of a water. The sugar and water can
be mixed with an electric stirrer. The sugar can be any sugar including a type of disaccharide,
oligosaccharide and/or a type of monosaccharide. The sugar can be in either solid or liquid form.
Preferably, the sugar is sucrose. The brix level of the sugar solution preferably is greater than or
equal to 19%. The brix level of the sugar solution can be determined by using a refractometer.
[0028] As illustrated in FIG. 1, the method of making fermented fruit solutions can
include mixing the fruit puree and sugar solution (step 105). The mixture can be prepared by
mixing about 20 to about 50 weight percent of the fruit puree with about 50 to about 80 weight
percent of the sugar solution to produce a fruit-sugar solution, wherein the weight percents are
based on the total weight of the fruit-sugar solution. Preferably, the mixture can be prepared by
mixing about 35 to about 38 weight percent of the fruit puree with about 62 to about 65 weight
percent of the sugar solution. More preferably, the mixture can be prepared by mixing about
37.5 weight percent of the fruit puree with about 62.5 weight percent of the sugar solution. The
fruit puree and sugar solution can be mixed with an electric stirrer.
[0029] As illustrated in FIG. 1, the method of making fermented fruit solutions can
include adding a base to the fruit-sugar solution to form a pre-fermented fruit solution (step 106).
A base can be added to the fruit-sugar solution such that it produces a pre-fermented fruit
solution with a pH of about 5.5 to about 9.0. Preferably, a base can be added to the fruit-sugar
solution such that it produces a pre-fermented fruit solution with a pH of about 6.0 to about 8.0.
The base can be selected from the group consisting of sodium hydroxide, potassium hydroxide
and APG. After addition of the base, the pre-fermented fruit solution preferably has a brix level
of about 12% to about 24%. More preferably, the pre-fermented fruit solution has a brix level of
about 15% to about 24%. The brix level of the pre-fermented fruit solution can be determined by
using a refractometer.
[0030] As illustrated in FIG. 1, the method of making fermented fruit solutions can
include fermenting the pre-fermented fruit solution in a closed container (step 107). In certain
embodiments of the invention, the pre-fermented fruit solution can fill the container in an
amount between about 85% to about 90%. In certain embodiments of the invention, the
container is a 200 liter polyethylene plastic tank with a lid. The remainder of the container can
be air. The container can be secured with a clamp device to ensure that the pre-fermented fruit
solution is not exposed to outside environmental conditions or contaminants. The container can
be stored at ambient temperature in tropical climates, for instance at temperatures ranging from
27 to 45°C.
[0031] The pre-fermented fruit solution can be allowed to ferment until the solution
exhibits certain characteristics. The characteristics that can be observed to aid in the
determination of when to stop fermentation can include the total sugar content, total acid content,
electrical conductivity, total microbial count, lactic acid bacteria count, and/or yeast and mold
count. The characteristics of the pre-fermented fruit solution can be observed at set intervals.
The characteristics can be observed on a weekly or monthly basis.
[0032] The pre-fermented fruit solution can be fermented until it exhibits a total sugar
content that is close to or equal to zero percent. Preferably, the pre-fermented fruit solution is
allowed to ferment until the total sugar content is less than or equal to 0.10%. More preferably,
the pre-fermented solution is allowed to ferment until the total sugar content is less than or equal
to 0.05%.
[0033] The pre-fermented fruit solution can be fermented until it exhibits a total acid
content that reaches a certain level. Preferably, the pre-fermented fruit solution is allowed to
ferment until the total acid content is greater than or equal to 2%, 3% or 4%. More preferably,
the pre-fermented solution is allowed to ferment until the total acid content is greater than or
equal to 5%.
[0034] As illustrated in FIG. 1, after the solution exhibits certain pre-determined
characteristics, the fermented fruit solution can be filtered (step 108). The fermented fruit
solution can be filtered with a filter to separate crusts. An example of a filter for use with the
present invention is a cloth filter.
[0035] Following filtration, alum can be added to the fermented fruit solution and the
fermented fruit solution can once again be filtered (step 109). Alum can be added to the
fermented fruit solution to aid with the settling of sediment. Alum can be added in an amount
ranging from about 0.5 weight percent to .0 weight percent based on the total weight of the
fermented fruit solution. After addition of alum, the fermented fruit solution can sit for greater
than or equal to 24 hours. The fermented fruit solution can then be filtered. The fermented fruit
solution can be filtered using a filter. An example of a filter for use with the present invention is
a cloth filter.
[0036] As illustrated in FIG. 1, the method of making fermented fruit solutions can
include adding potassium metabisulphite to the fermented fruit solution (step 110). Potassium
metabisulphite can be added to the fermented fruit solution once the solution exhibits certain
characteristics, as described above. Potassium metabisulphite can be added to stop the
fermentation process. Potassium metabisulphite can be added in an amount from about 0.001 to
about 0.2 weight percent based on the total weight of the fermented fruit solution. Preferably,
potassium metabisulphite can be added in an amount from about 0.01 to about 0.1 weight percent
based on the total weight of the fermented fruit solution. After adding potassium metabisulphite,
the fermented fruit solution should be allowed to sit for a minimum of 3 hours.
[0037] Following the addition of potassium metabisulphite, the fermented fruit solution
can be used in a cleaning composition. The fermented fruit solution can be used in cleaning
compositions, including for example laundry detergents, stain removers, fabric softeners, floor
cleaners, bathroom cleaners, dishwashing products, kitchen cleaners, liquid soap, and multi¬
purpose cleaners.
[0038] Referring now to FIG. 2, a flow diagram illustrating the steps of a method of
making fermented fruit solutions in accordance with exemplary embodiments of the present
invention is provided. In an embodiment of the present invention, method 200 includes several
of the same steps described above in reference to method 100.
[0039] In method 200, the selected fruit can be cleaned (step 102). The fruit can be
cleaned by soaking the fruit in water with already created fermented fruit solution. As the final
fermented fruit solution is a cleaning solution, the fermented fruit solution can be used to
effectively clean the fruit for future production. The fermented fruit solution is a natural
surfactant that helps clean pesticides and other impurities within the fruit.
[0040] The weight percent of the fermented fruit solution used for cleaning the fruit can
be greater than or equal to 5% fermented fruit solution, with the remaining amount comprising
water. The total acid content of the fermented fruit solution can be greater than or equal to 3%.
The fruit can be soaked in the fermented fruit solution for greater than or equal to three hours.
[0041] Alternatively, but less preferably, the fruit can be cleaned with only water. The
fruit can be soaked in the solution of water for greater than or equal to 24 hours.
[0042] The fruit can then be pureed to produce a fruit puree. Preferably, the fruit puree
comprises about 90% pineapple. More preferably, the fruit puree comprises about 95%
pineapple. Even more preferably, the fruit puree comprises about 99% pineapple. Most
preferably, the fruit puree comprises about 100% pineapple.
[0043] As illustrated in FIG. 2, method 200 can include adding potassium metabisulphite
to the fruit-sugar solution after the fruit sugar solution is prepared by mixing the fruit puree and
sugar solution (step 201). Potassium metabisulphite can be used to kill all micro-organisms in
the fruit-sugar solution including yeast and mold. After adding potassium metabisulphite and
adjusting pH of the fruit-sugar solution (see step 106), lactic acid bacteria can be added.
[0044] As illustrated in FIG. 2, method 200 can include adding lactic acid bacteria starter
to the pre-fermented fruit solution (step 202). The lactic acid bacteria starter can be added to the
pre-fermented fruit solution to help with fermentation of the pre-fermented fruit solution.
[0045] Embodiments of the present invention also include methods of cleaning an article
with a cleaning composition comprising a fermented fruit solution. Following preparation of the
fermented fruit solutions described above, the fermented fruit solutions can be used to clean an
article. Methods of the invention can comprise using a cleaning composition with a fermented
fruit solution to launder an article. Methods of the invention can also comprise using a cleaning
composition with a fermented fruit solution to remove a stain from an article. Methods of the
invention can also comprise using a cleaning composition with a fermented fruit solution to clean
and soften an article. Methods of the invention can also comprise using a cleaning composition
with a fermented fruit solution to clean any type of surface, including but not limited to floors,
bathrooms, dishes, tabletops, windows, and kitchens. Methods of the invention can also
comprise using a cleaning composition with a fermented fruit solution to wash hands or a body
(either human or otherwise), as a liquid soap product.
[0046] The following examples illustrate certain embodiments of the invention without
limitation.
EXAMPLES
[0047] Fermented fruit solutions were prepared in accordance with the methods
described in detail above. The fermented fruit solutions were prepared similarly except for the
composition of the pre-fermented fruit solution. Table 1 provides the components of Examples
1-3:
[0048] TABLE 1
All concentrations are weight percent, based on the total weight of the pre-fermented fruit
composition.
[0049] After preparation of the fermented fruit solutions, the pH, total sugar content and
total acid content was measured after 2.5 months. Three different samples of each example were
measured. The results of these measurements are provided in Table 2.
[0050] TABLE 2
As is illustrated in Table 2, the total acid content of Example 1 was surprisingly higher than the
total acid content of the other examples. Thus, it appears that the weight percents of sucrose,
pineapple and water, as used in Example 1 of the present invention result in superior cleaning
compositions. Specifically, a ratio of sugar:fruit:water of 1:3:4 appears to produce superior
cleaning compositions.
[0051] Additional fermented fruit solutions were prepared in accordance with the
methods described in detail above. In Examples 4-33, the pre-fermented fruit solutions were all
prepared using a sugar:fruit:water ratio of 1:3:4. In Examples 4-18, the initial brix level of the
pineapple used to prepare the pineapple puree was not measured. Rather, all pineapples,
regardless of brix level were used for Examples 4-18. In Examples 19-33, the selected
pineapples included a brix level of greater than or equal to 12%.
[0052] The initial brix level of the pre-fermented fruit solution was measured at day 0.
After preparation of the fermented fruit solutions, the pH, total sugar content ("TS") and total
acid content ("TA") of the fermented fruit solutions were measured after 1.5 months.
Additionally, the pH and total acid content ("TA") of the fermented fruit solutions were
measured after 2 months. Finally, the pH, total acid content ("TA"), electric conductivity ("EC")
and temperature of the fermented fruit solutions were measured after 3 months. The results of
these measurements are provided in Table 3.
[0053] TABLE 3
14 15.8 3.00 0.03 3.42 3.10 3.87 3.00 3.60 2560 33.0
15 18.0 3.00 0.04 3.42 3.00 3.74 3.00 3.56 2250 32.5
16 14.0 3.00 0.04 3.47 3.10 3.33 3.00 3.47 2730 32.5
17 13.7 2.90 0.02 3.51 3.00 3.29 3.00 4.23 2640 32.5
18 13.4 3.00 0.03 3.42 3.10 4.01 3.00 3.29 2660 32.5
19 16.0 3.09 0.04 2.97 3.00 3.96 3.10 3.69 2910 30.0
20 16.8 3.08 0.04 3.38 3.00 4.05 3.10 4.23 3210 30.0
2 1 16.7 3.04 0.04 3.78 3.00 4.23 3.00 4.82 2880 30.0
22 15.8 3.03 0.04 3.24 3.00 4.32 3.10 5.54 3270 30.0
23 14.6 2.95 0.04 3.65 3.00 4.19 3.10 5.27 2990 30.0
24 16.7 2.96 0.04 4.41 3.00 4.05 3.10 5.27 3 110 30.0
25 17.8 2.92 0.03 4.59 2.70 4.50 3.00 4.59 2980 30.0
26 16.3 2.98 0.05 3.60 2.90 4.14 3.00 4.73 2790 30.0
27 17.5 2.92 0.03 3.60 2.90 3.78 3.10 4.19 2900 30.0
28 18.3 2.93 0.03 4.01 2.90 3.56 3.00 5.63 2940 30.0
29 18.6 2.92 0.05 4.37 3.00 4.10 3.10 4.86 2910 30.0
30 17.5 2.93 0.04 4.23 3.00 3.78 3.10 4.77 3040 30.0
3 1 16.3 2.94 0.04 4.41 3.00 3.69 3.00 4.10 3090 30.0
32 17.6 2.90 0.05 4.41 2.90 4.19 3.00 5.67 2970 30.0
33 16.6 2.97 0.02 3.96 3.00 3.96 3.00 4.32 3050 30.0
As is illustrated in Table 3, the total acid content of Examples 19-33 was surprisingly higher than
the total acid content of the other examples. In Examples 4-18, the total acid content after 3
months ranged from 3.06% to 4.23% with a mean value of 3.50%. In Examples 19-33, the total
acid content after 3 months ranged from 3.69% to 5.67% with a mean value of 4.77%. Thus, the
selection of pineapples for the fruit puree with a brix level greater than or equal to 12% results in
superior cleaning compositions.
[0054] Additional fermented fruit solutions were prepared in accordance with the
methods described in detail above. In Examples 34-48, the selected pineapples were washed
only with tap water. In Examples 49-63, the selected pineapples were all washed with
previously created fermented fruit solutions.
[0055] After preparation of the fermented fruit solutions, the pH and brix level were
measured at day 0. Additionally, the pH and total acid content ("TA") were measured after 2
days. The pH, total sugar content ("TS"), total acid content ("TA"), and electrical conductivity
("EC") were measured after 1 month. The results of these measurements are provided in Table
4.
[0056] TABLE 4
As is illustrated in Table 4, the total acid content of Examples 49-63 was surprisingly higher than
the total acid content of the other examples. In Examples 34-48, the total acid content after 1
month ranged from 2.70% to 4.50% with a mean value of 3.36%. In Examples 49-63, the total
acid content after 1 month ranged from 4.14% to 5.40% with a mean value of 4.88%. Thus,
cleaning the selected pineapples with a previously created fermented fruit solution rather than
cleaning the selected pineapples with water results in superior cleaning compositions.
[0057] While various embodiments have been described above, it should be understood
that they have been presented by way of example only, and not limitation. Thus, the breadth and
scope of the present disclosure should not be limited by any of the above-described exemplary
embodiments. Moreover, any combination of the above-described elements in all possible
variations thereof is encompassed by the disclosure unless otherwise indicated herein or
otherwise clearly contradicted by context.
[0058] Additionally, while the methods described above and illustrated in the drawings
are shown as a sequence of steps, this was done solely for the sake of illustration. Accordingly,
it is contemplated that some steps may be added, some steps may be omitted, the order of steps
may be re-arranged, and some steps may be performed in parallel.
What is claimed is:
1. A fermented fruit solution for a cleaning composition comprising:
a pre-fermented fruit solution fermented with lactic acid bacteria, the pre-fermented fruit solution
comprising:
about 2 to about 20 weight percent of a sugar based on the total weight of the prefermented
fruit solution;
about 20 to about 50 weight percent of a fruit puree based on the total weight of the prefermented
fruit solution, wherein the fruit comprises about 95% or more of pineapple;
about 30 to about 75 weight percent of a water based on the total weight of the prefermented
fruit solution; and
wherein a pH of the pre-fermented fruit solution is about 5.5 to about 9.0, and
wherein a brix level of the pre-fermented fruit solution is about 12% to about 24%.
2. The fermented fruit solution of claim 1, further wherein the fermented fruit solution has a
total sugar content of less than or equal to 0.10%.
3. The fermented fruit solution of claim 1 or 2, further wherein the fermented fruit solution
has a total acid content of greater than or equal to 2%.
4. The fermented fruit solution of claim 3, further wherein the fermented fruit solution has a
total acid content of greater than or equal to 3%.
5. The fermented fruit solution of claim 4, further wherein the fermented fruit solution has a
total acid content of greater than or equal to 4%.
6. The fermented fruit solution of claim 5, further wherein the fermented fruit solution has a
total acid content of greater than or equal to 5%.
7. The fermented fruit solution of claim 2, further wherein the fermented fruit solution has a
total sugar content of less than or equal to 0.05%.
8. The fermented fruit solution of claims 1-7, further wherein the sugar comprises at least
one selected from the group consisting of sucrose and a type of a disaccharide.
9. The fermented fruit solution of claims 1-8, further wherein the brix level of the fruit
puree is greater than or equal to 10%.
10. The fermented fruit solution of claim 9, further wherein the brix level of the fruit puree is
greater than or equal to 12%.
11. The fermented fruit solution of claims 1-10, further wherein the brix level of the prefermented
fruit solution is about 15% to about 24%.
12. The fermented fruit solution of claims 1-1 1, further wherein the pH of the pre-fermented
fruit solution is about 6.0 to about 8.0.
13. The fermented fruit solution of claim 1, further wherein the pre-fermented fruit solution
comprises about 10 to about 15 weight percent of the sugar based on the total weight of the prefermented
fruit solution.
14. The fermented fruit solution of claim 13, further wherein the pre-fermented fruit solution
comprises about 12.5 weight percent of the sugar based on the total weight of the pre-fermented
fruit solution.
15. The fermented fruit solution of claim 1, further wherein the pre-fermented fruit solution
comprises about 35 to about 40 weight percent of the fruit puree based on the total weight of the
pre-fermented fruit solution.
16. The fermented fruit solution of claim 15, further wherein the pre-fermented fruit solution
comprises about 37.5 weight percent of the fruit puree based on the total weight of the prefermented
fruit solution.
17. The fermented fruit solution of claim 1, further wherein the pre-fermented fruit solution
comprises about 40 to about 60 weight percent of the water based on the total weight of the prefermented
fruit solution.
18. The fermented fruit solution of claim 17, further wherein the pre-fermented fruit solution
comprises about 50 weight percent of the water based on the total weight of the pre-fermented
fruit solution.
19. The fermented fruit solution of claims 1-18, further wherein the fermented fruit solution
comprises about 0.001 to about 0.2 weight percent of potassium metabisulphite based on the total
weight of the fermented fruit solution.
20. The fermented fruit solution of claim 19, further wherein the fermented fruit solution
comprises about 0.01 to about 0.1 weight percent of potassium metabisulphite based on the total
weight of the fermented fruit solution.
21. The fermented fruit solution of claims 1-20, further wherein the fruit puree comprises
about 99% or more of pineapple.
22. The fermented fruit solution of claim 21, further wherein the fruit puree comprises about
100% of pineapple.
23. A method of making the fermented fruit solution of claim 1, comprising:
pureeing a fruit to produce a fruit puree (103), wherein the fruit comprises about 95% or more of
pineapple;
mixing about 3 to about 40 weight percent of a sugar with about 60 to about 97 weight percent of
a water to form a sugar solution (104), wherein the weight percents are based on the total weight
of the sugar solution;
mixing about 20 to about 50 weight percent of the fruit puree with about 50 to about 80 weight
percent of the sugar solution to produce a fruit-sugar solution (105), wherein the weight percents
are based on the total weight of the fruit-sugar solution;
adding a base to the fruit-sugar solution to form a pre-fermented fruit solution with a pH of about
5.5 to about 9.0 (106);
fermenting the pre-fermented fruit solution in a closed container (107); and
adding about 0.001 to about 0.2 weight percent of potassium metabisulphite to the fermented
fruit solution based on the total weight of the fermented fruit solution ( 10), after the fermented
fruit solution has a total sugar content of less than or equal to 0.10% and a total acid content of
greater than or equal to 2%.
24. The method of claim 23, further wherein the base is at least one selected from the group
consisting of sodium hydroxide, potassium hydroxide or alkyl polyglycoside.
25. The method of claim 24, further wherein the base is sodium hydroxide.
26. The method of claims 23-25, further wherein the pH of the pre-fermented fruit solution is
about 6.0 to about 8.0.
27. The method of claims 23-26, wherein the container provides about 5% to about 20% by
volume of air space.
28. The method of claims 23-27, further wherein the potassium metabisulphite is added after
the fermented fruit solution has a total sugar content of less than or equal to 0.05%.
29. The method of claims 23-28, further wherein the potassium metabisulphite is added after
the fermented fruit solution has a total acid content of greater than or equal to 3%.
30. The method of claims 23-28, further wherein the potassium metabisulphite is added after
the fermented fruit solution has a total acid content of greater than or equal to 4%.
3 1 The method of claims 23-28, further wherein the potassium metabisulphit© is added after
the fermented fruit solution has a total acid content of greater than or equal to 5%.
32. The method of claims 23-31, further wherein the sugar comprises at least one selected
from the group consisting of sucrose and a type of a disaccharide.
33. The method of claims 23-32, further wherein a brix level of the fruit puree is greater than
or equal to 10%.
34. The method of claim 33, further wherein the brix level of the fruit puree is greater than or
equal to 12%.
35. The method of claims 23-34, further wherein the brix level of the pre-fermented fruit
solution is about 15% to about 24%.
36. The method of claims 23-35, further wherein the pH of the pre-fermented fruit solution is
about 6.0 to about 8.0.
37. The method of claim 23, further wherein the sugar solution comprises about 14 to about
27 weight percent of the sugar and about 73 to about 86 weight percent of water based on the
total weight of the sugar solution.
38. The method of claim 37, further wherein the sugar solution comprises about 20 weight
percent of sugar and about 80 weight percent of water based on the total weight percent of the
sugar solution.
39. The method of claim 23, further wherein the fruit-sugar solution comprises about 35 to
about 38 weight percent of the fruit puree and about 62 to about 65 weight percent of the sugar
solution based on the total weight of the fruit-sugar solution.
40. The method of claim 39, further wherein the fruit-sugar solution comprises about 37.5
weight percent of the fruit puree and about 62.5 weight percent of the sugar solution based on the
total weight percent of the fruit-sugar solution.
41. The method of claims 23-40, wherein the weight percent of potassium metabisulphite is
about 0.01 to about 0.1 weight percent.
42. The method of claims 23-41, wherein the pineapple excludes the crown of the pineapple.
43. The method of claims 23-42, further comprising:
adding about 0.25 to .25 weight percent based on the total weight of the fermented fruit solution
of alum to the fermented fruit solution ( 109);
filtering the fermented fruit solution at least 24 hours after adding alum (109).
44. The method of claim 43, further wherein alum is added in an amount from about 0.5 to
about 1.0 weight percent.
45. The method of claims 23-44 further comprising:
adding about .001 to about 0.2 weight percent to the pre-fermented fruit solution based on the
total weight of the pre-fermented fruit solution of potassium metabisulphite (201);
adding lactic acid bacteria to the pre-fermented fruit solution at least 3 hours after adding the
potassium metabisulphite (202).
46. The method of claim 45, further wherein the potassium metabisulphite is added in an
amount from about .01 to about . 1 weight percent.
47. The method of claims 23-46, further wherein the fruit puree comprises about 99% or
more of pineapple.
48. The method of claim 47, further wherein the fruit puree comprises about 100% of
pineapple.
49. A method of cleaning an article with a cleaning composition comprising the fermented
fruit solution of claim 1, the method comprising:
cleaning an article with the cleaning composition.