Patent Application
20110155618
1. Field of the Invention
The present invention generally relates to systems for preventing post harvest diseases of produce and more specifically to packaging systems incorporating anti-microbial (e.g., anti-fungal) compounds for preventing post harvest microbial (e.g., fungal) diseases of fresh produce, such as but not limited to berries (e.g., strawberries, blueberries and/or the like).
2. Description of the Related Art
Fresh produce, such as but not limited to berries (e.g., strawberries, blueberries, and/or the like), are perishable items with a relatively short lifespan. High levels of sugars and other nutrients, along with an ideal water activity and low pH, provide a growth medium for various microorganisms, including various fungi. Post harvest losses during fresh produce storage and marketing, including but not limited to berry storage and marketing, are mainly caused by fungi such as Colletotrichum acutatum, Alternaria alternata and Botrytis cinerea. Other species of fungi that produce various post harvest diseases in fresh produce include Gliocephalotrichum microchlamydosporum, Colletotrichum gloeosporioides, Botryodiplodia theobromae, and Rhizopus stolonifer.
Additionally, Penicillium roqueforti, Penicillium expansum, and Aspergillus niger are also common contaminants of various food systems, including fresh produce. These fungi typically grow at moisture content of 15 to 20% in equilibrium with a relative humidity of 65 to 90% and temperatures up to 55° C. They are harsher when temperatures surpass 25° C. and relative humidity goes above 85%.
Control of these organisms is very difficult, even with preharvest anti-microbial application. Therefore, it would be advantageous to provide new and improved systems for reducing or preventing microbial growth, such as but not limited to fungal growth, in food systems, such as but not limited to fresh produce, such as but not limited to berries (e.g., strawberries, blueberries and/or the like), which overcome at least one of the aforementioned problems.
In accordance with the general teachings of the present invention, a packaging system is provided for the controlled release of various anti-microbial compounds, including but not limited to anti-fungal compounds, by incorporating them into a package insert. The anti-fungal compounds can include various compositions and/or mixtures of compositions. By way of a non-limiting example, the anti-fungal compounds can include two or more components that can be selectively mixed or combined to produce a gas or vapor that has anti-fungal properties. The anti-fungal compounds can be incorporated into a container or sachet (e.g., porous or discontinuous (e.g., with holes, slits, and/or the like)) that is in turn incorporated into a portion of the package insert (e.g., on or in a bottom surface thereof). The package insert can include various surfaces (e.g., chimneys, spikes, pillars, walls, corrugations, and/or the like) that include a plurality of holes formed therein. The package insert can be placed in the produce package, with the fresh produce introduced therein such that at least some of the fresh produce is in proximity to the plurality of holes. As the anti-fungal compounds begin, or continue, to diffuse or otherwise be emitted from the plurality of holes, they protect the packaged fresh produce from attack by fungal organisms.
In accordance with one embodiment of the present invention, a produce packaging system is provided, comprising: (1) a package defining an internal space; (2) an insert operable to be received within the internal space of the package, wherein the insert includes an outer surface and an inner surface, wherein the insert is provided with a plurality of apertures formed thereon; and (3) at least one anti-microbial compound disposed within or on the inner surface of the insert, wherein the at least one anti-microbial compound is operable to diffuse through the plurality of apertures into the internal space of the package.
In accordance with another embodiment of the present invention, a produce packaging system is provided, comprising: (1) a package defining an internal space, the internal space being operable to receive an amount of produce; (2) an insert operable to be received within the internal space of the package, wherein the insert includes an outer surface and an inner surface, wherein the produce is operable to be placed onto the outer surface of the insert, wherein the insert is provided with a plurality of apertures formed thereon; and (3) at least one anti-microbial compound disposed within or on the inner surface of the insert, wherein the at least one anti-microbial compound is operable to diffuse through the plurality of apertures into the internal space of the package and contact the produce.
In accordance with still another embodiment of the present invention, an insert system for a produce packaging system is provided, the produce packaging system including a package defining an internal space, comprising: (1) an insert operable to be received within the internal space of the package, wherein the insert includes a base portion and an upstanding portion extending upwardly away from the base portion, wherein the insert includes an outer surface and an inner surface, wherein the insert is provided with a plurality of apertures formed thereon; and (2) at least one anti-microbial compound disposed within or on the inner surface of the insert, wherein the at least one anti-microbial compound is operable to diffuse through the plurality of apertures into the internal space of the package.
Further areas of applicability of the present invention will become apparent from the detailed description provided hereinafter. It should be understood that the detailed description and specific examples, while indicating the preferred embodiment of the invention, are intended for purpose of illustration only and are not intended to limit the scope of the invention.
Other advantages of the present invention will be readily appreciated as the same becomes better understood by reference to the following detailed description when considered in connection with the accompanying drawings wherein:
a is a perspective view of a package insert, in accordance with a first embodiment of the present invention;
b is a perspective view of an alternative package insert, in accordance with a second embodiment of the present invention;
a is a bottom perspective view of a package insert showing a sustained release device, in accordance with a third embodiment of the present invention;
b is a perspective view of the package insert showing a sustained release device depicted in
The same reference numerals refer to the same parts throughout the various Figures.
The following description of the preferred embodiment(s) is merely exemplary in nature and is in no way intended to limit the invention, or uses.
In accordance with the general teachings of the present invention, a package insert (i.e., a distribution gas insert) is provided for use in conjunction with packaging systems, especially those used for containing fresh produce, such as but not limited to berries (e.g., strawberries, blueberries and/or the like). However, it should be appreciated that the present invention can be practiced in connection with any type of packaged fresh produce, or other foodstuff, that is susceptible to microbial growth, including but not limited to fungal growth.
In accordance with one embodiment, a package insert is generally shown at 10 in
In accordance with another embodiment, an alternative package insert is generally shown at 100 in
The design of the package system that will receive the package insert of the present invention will ensure that a proper distribution of gases, vapors, and/or volatiles has been developed (e.g., by using software such as Solidworks® (parametric software for 3D modeling) and Fluent® (computational fluid dynamics)). Ultimately, the packaging system of the present invention will maximize the flow of gas or volatiles inside the package. An intended objective of the present invention is to expose the total overall surface of the fresh produce, especially “hard to reach” areas that may otherwise not be sufficiently exposed to the released gas, vapor, or volatiles.
In accordance with one aspect of the present invention, the container or sachet is intended to house various anti-microbial compounds, including but not limited to anti-fungal compounds, and/or mixtures thereof. By way of a non-limiting example, these compounds can include, without limitation, various naturally-occurring volatile compounds such as but not limited to hexanal, acetaldehyde, and 2E-hexanal. These volatiles can be incorporated (e.g., microencapsulated) into various carriers (including but not limited to biodegradable carriers), such as but not limited to cyclodextrins, to prevent premature release and so to allow slow diffusion over a long period of time. These microencapsulated volatiles can be incorporated into the container or sachet, whereupon they can diffuse out of the container or sachet, up through the holes formed in the package insert, and throughout the rest of the volume of the produce container, thus aiding in the preservation of the fresh produce from attack by fungal organisms.
In addition to the compounds previously described, the following volatile compounds, including those having anti-microbial and/or anti-fungal properties, can also be used in the practice of the present invention, such as but not limited to cinnamic acid, 1-methylcyclopropene, isoprene, terpenes, as well as any other volatile organic compounds (VOCs) which could be later released. By way of a non-limiting example, additional possible compounds can include 2-nonanone, cis-3-hexen-1-ol, methyl jasmonate, benzaldehyde, propanal, butanal, ethanol, acetic acid, allyl-isothiocyanate (AITC), thymol, eugenol, citral, vanillin, trans-cinnamaldehyde, cinnamic acid, salicylic acid, furfural, β-ionone, 1-nonanol, nonanal, 3-hexanone, 2-hexen-1-ol, 1-hexanol, and/or the like.
In accordance with another aspect of the present invention, the anti-microbial and/or anti-fungal compounds can comprise ClO2 being applied (e.g., as a gas or vapor) to the fresh produce. By way of a non-limiting example, this system will slowly release the ClO2 once activated. This type of product is readily commercially available from ICA TriNova (Forest Park, Ga.), a supplier of ClO2 sustained release sachet technology.
Briefly, the ICA TriNova Z-Series ClO2 technology involves generating the gas by mixing two dry solids, i.e., a ClO2 precursor and an activator. There is a wide range of ClO2 release rates and patterns achieved through the choice and pretreatment of granular solid support materials, post-treatment of impregnates, and the ratio of precursor to activator solids. By combination of these variables, products can be designed for rapid release over minutes (or hours), to slow steady release over weeks.
By way of a non-limiting example, the number and dimensions of the package inserts will be determined as a function of the internal volume of the package system. The gas, vapor, or volatiles released from the container or sachet will be carried through the internal volume of the package insert, slowly permeate throughout the material, escape through the holes (e.g., mini-pores) and spread inside of the package system and throughout the fresh produce. Furthermore, the distribution process (e.g., interstate transportation) and temperature can influence the flow of the gas throughout the package system.
By way of a non-limiting example, the ICA TriNova Z-Series ClO2 technology involves generating chlorine dioxide by mixing two dry solids, e.g., a ClO2 precursor and an activator. For example, the technology allows for using either sodium chlorite or sodium chlorate as the ClO2 precursor and these materials can be used in either crystalline or impregnated forms. The activator is a granular porous solid impregnated with an acid or with an acid precursor. Chlorine dioxide is produced by a disproportionation reaction as the two dry solids are mixed: 4H++5Na ClO2→4ClO2+NaCl+4Na++2H2O. The efficiency of this reaction is optimized by maintaining localized pH between 2-4 at the particle-to-particle interface.
The containers or sachets can generate chlorine dioxide either in a gas space or in solution by submerging them in water. For solution applications, the sachets are constructed of a porous material that is both water impermeable and gas permeable. For some applications, such as surface decontamination, a single media dry powder product is more appropriate than a sachet. The dry powder is a stabilized form of impregnate that is activated by environmental conditions or by contact with the surface being treated.
The containers or sachets can be designed to produce at levels of about 0.1 mg to about 50 g of chlorine dioxide.
Referring to
Referring to
While the invention has been described with reference to an exemplary embodiment, it will be understood by those skilled in the art that various changes can be made and equivalents can be substituted for elements thereof without departing from the scope of the invention. In addition, many modifications can be made to adapt a particular situation or material to the teachings of the invention without departing from the essential scope thereof. Therefore, it is intended that the invention not be limited to the particular embodiment disclosed as the best mode contemplated for carrying out this invention, but that the invention will include all embodiments falling within the scope of the appended claims.
The instant application claims priority to U.S. Provisional Patent Application Ser. No. 60/955,299, filed Aug. 10, 2007, the entire specification of which is expressly incorporated herein by reference.
| Filing Document | Filing Date | Country | Kind | 371c Date |
|---|---|---|---|---|
| PCT/US08/09552 | 8/8/2008 | WO | 00 | 2/24/2011 |
| Number | Date | Country | |
|---|---|---|---|
| 60955299 | Aug 2007 | US |
