A NOVEL EDIBLE COATING WITH FIG MILKY LATEX

Abstract

This invention discloses a novel edible coating composition utilizing fig milky latex to extend the shelf life of fruits and vegetables. The coating acts as a barrier against moisture and gas exchange, providing antimicrobial and antioxidant protection, and is a sustainable, cost-effective alternative to synthetic coatings and chemical preservatives.

Specification

Description:FIELD OF THE INVENTION
This invention relates to the field of food preservation and packaging, specifically edible coatings for extending the shelf life of fruits and vegetables. It utilizes a naturally occurring, readily available byproduct from fig pruning - fig milky latex - as a sustainable and cost-effective coating material.
BACKGROUND OF THE INVENTION
Maintaining the freshness and extending the shelf life of fruits and vegetables are significant challenges in the food industry. Post-harvest losses due to spoilage and deterioration can lead to substantial economic losses and food waste. Current methods for extending shelf life often involve synthetic coatings or chemical preservatives, raising concerns about food safety and environmental impact.
Traditional methods such as wax coatings, chemical treatments, and modified atmosphere packaging are commonly used. However, these methods often have drawbacks. Wax coatings can be difficult to apply uniformly and may not provide complete protection against moisture loss and microbial growth. Chemical preservatives can raise concerns about their long-term health effects and residues. Modified atmosphere packaging requires specialized equipment and may not be suitable for all types of fruits and vegetables.
The use of natural and biodegradable materials as edible coatings is a growing area of research. Various plant-derived materials, such as chitosan, alginate, and pectin, have been investigated for this purpose. However, these materials may not always provide sufficient barrier properties against moisture and gas transfer or adequate antimicrobial protection to significantly extend shelf life. Moreover, many of these require costly processing or extraction methods.
This invention addresses these challenges by utilizing fig milky latex - a readily available byproduct of fig pruning - as a novel edible coating material. Fig milky latex contains various bioactive compounds with antimicrobial, antioxidant, and moisture-barrier properties, making it a potential sustainable alternative to synthetic coatings and chemical preservatives. This approach simultaneously addresses food preservation and waste reduction, aligning with current trends towards environmentally friendly and sustainable food packaging solutions.
SUMMARY OF THE INVENTION
This summary is provided to introduce a selection of concepts, in a simplified format, that are further described in the detailed description of the invention.
This summary is neither intended to identify key or essential inventive concepts of the invention and nor is it intended for determining the scope of the invention.
To further clarify advantages and features of the present invention, a more particular description of the invention will be rendered by reference to specific embodiments thereof, which is illustrated in the appended drawings. It is appreciated that these drawings depict only typical embodiments of the invention and are therefore not to be considered limiting of its scope. The invention will be described and explained with additional specificity and detail with the accompanying drawings.
This invention discloses a novel edible coating composition utilizing fig milky latex to extend the shelf life of fruits and vegetables. The coating effectively acts as a barrier against moisture and gas exchange, providing antimicrobial and antioxidant protection. The method is cost-effective, utilizes a readily available waste product, and aligns with the principles of sustainable food preservation. The method enhances the freshness, quality, and overall market value of perishable goods.
BRIEF DESCRIPTION OF THE DRAWINGS
The illustrated embodiments of the subject matter will be understood by reference to the drawings, wherein like parts are designated by like numerals throughout. The following description is intended only by way of example, and simply illustrates certain selected embodiments of devices, systems, and methods that are consistent with the subject matter as claimed herein, wherein:
FIGURE 1: FLOWCHART ILLUSTRATING THE STEPS INVOLVED IN THE PREPARATION OF THE FIG MILKY LATEX EDIBLE COATING, FROM FIG PRUNING TO COATING APPLICATION.
The figures depict embodiments of the present subject matter for the purposes of illustration only. A person skilled in the art will easily recognize from the following description that alternative embodiments of the structures and methods illustrated herein may be employed without departing from the principles of the disclosure described herein.
DETAILED DESCRIPTION OF THE INVENTION
The detailed description of various exemplary embodiments of the disclosure is described herein with reference to the accompanying drawings. It should be noted that the embodiments are described herein in such details as to clearly communicate the disclosure. However, the amount of details provided herein is not intended to limit the anticipated variations of embodiments; on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the scope of the present disclosure as defined by the appended claims.
It is also to be understood that various arrangements may be devised that, although not explicitly described or shown herein, embody the principles of the present disclosure. Moreover, all statements herein reciting principles, aspects, and embodiments of the present disclosure, as well as specific examples, are intended to encompass equivalents thereof.
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments. As used herein, the singular forms "a"," "an" and "the" are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms "comprises," "comprising," "includes" and/or "including," when used herein, specify the presence of stated features, integers, steps, operations, elements and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components and/or groups thereof.
It should also be noted that in some alternative implementations, the functions/acts noted may occur out of the order noted in the figures. For example, two figures shown in succession may, in fact, be executed concurrently or may sometimes be executed in the reverse order, depending upon the functionality/acts involved.
In addition, the descriptions of "first", "second", "third", and the like in the present invention are used for the purpose of description only, and are not to be construed as indicating or implying their relative importance or implicitly indicating the number of technical features indicated. Thus, features defining "first" and "second" may include at least one of the features, either explicitly or implicitly.
Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which example embodiments belong. It will be further understood that terms, e.g., those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
The edible coating composition is prepared from fig milky latex collected from pruned fig plants. The latex is initially purified to remove insoluble materials and adjust the concentration for optimal coating performance. This involves a relatively simple and cost-effective procedure. The exact method of purification and concentration adjustments are proprietary.
The milky latex is applied as a coating to the surface of fruits or vegetables by immersion, spraying, or brushing. The optimal coating thickness and application technique depend on the type and size of the produce. Immersion in the milky latex solution for a specified duration is the preferred method, as it ensures uniform coating and penetration.
The fig milky latex coating acts as a barrier against moisture and gas exchange, thereby retarding spoilage. The coating's antimicrobial properties, attributed to the presence of various bioactive compounds, inhibit microbial growth. The antioxidant properties help to slow down enzymatic browning and other forms of oxidation, further extending the shelf life and maintaining the quality of the fruits and vegetables.
This edible coating provides several advantages over conventional methods. It is cost-effective, utilizes a readily available waste product, and aligns with sustainable practices. The coating is non-toxic and biodegradable, enhancing food safety and reducing the environmental impact associated with conventional packaging materials. The extended shelf life translates to reduced food waste and increased economic benefits for farmers and the food industry.
, Claims:1. An edible coating composition comprising fig milky latex.
2. The coating composition as claimed in claim 1, wherein said fig milky latex is purified to remove insoluble impurities.
3. The coating composition as claimed in claim 2, wherein the concentration of fig milky latex is adjusted to optimize coating performance.
4. A method of extending the shelf life of fruits and vegetables comprising applying the coating composition as claimed in claim 3 to the surface of said fruits and vegetables.
5. The method as claimed in claim 4, wherein said application is achieved by immersion, spraying or brushing.
6. The method as claimed in claim 5, wherein said fruits and vegetables exhibit extended shelf life, reduced microbial growth, and improved quality as a result of said coating application.
7. The edible coating composition as claimed in claim 3, wherein said coating is biodegradable and non-toxic.
8. The method as claimed in claim 4, wherein the use of fig milky latex reduces post-harvest losses and promotes sustainable food preservation practices.
9. The method as claimed in claim 4, wherein the fig milky latex exhibits antimicrobial and antioxidant properties.

10. The method as claimed in claim 4, wherein the extended shelf life is at least 10 days compared to untreated controls.

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