Antibrowning compositions

Abstract

Antibrowning compositions for food products, for example fresh produce, are disclosed herein. These antibrowning compositions can also, for example, be used to prevent growth of bacteria, yeasts and molds in the food products. Methods for using the antibrowning compositions are also disclosed herein.

1 .- 3 . (canceled) 
     
     
         4 . An aqueous antibrowning composition comprising calcium ascorbate, calcium propionate, and calcium chloride, wherein the weight ratio of calcium ascorbate, calcium propionate, and calcium chloride is about (3-25):(0.25-2):(0.1-0.4). 
     
     
         5 . The aqueous composition of  claim 4 , wherein calcium ascorbate is present in the aqueous composition in the amount no more than about 25% (weight/volume). 
     
     
         6 . The aqueous composition of  claim 5 , wherein calcium ascorbate is present in the aqueous composition in the amount from about 3% (weight/volume) to about 25% (weight/volume). 
     
     
         7 . The aqueous composition of  claim 4 , wherein calcium propionate is present in the aqueous composition in the amount from about 0.25% (weight/volume) to about 2% (weight/volume). 
     
     
         8 . The aqueous composition of  claim 4 , wherein calcium chloride is present in the aqueous composition in the amount from about 0.1% (weight/volume) to about 0.4% (weight/volume). 
     
     
         9 . The aqueous composition of  claim 4 , wherein calcium ascorbate is present in the aqueous composition in the amount of about 5% (weight/volume), calcium propionate is present in the aqueous composition in the amount of about 1% (weight/volume), and calcium chloride is present in the aqueous composition in the amount of about 0.2% (weight/volume). 
     
     
         10 . The aqueous composition of  claim 4 , wherein the composition has a pH value of about 6 to about 7.5. 
     
     
         11 . The aqueous composition of  claim 4 , further comprising one or more additional enzymatic browning inhibitors selected from the group consisting of sulfites, ascorbic acid, erythorbic acid, cysteine, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tertiarybutyl hydroxyquinone (TBHQ), propyl gallate (PG), tocopherols, flavonoid compounds, cinnamic acid derivatives, coumarins, citric acid, malic acid, phosphoric acids, sorbic acid, tartaric acid, oxalic acid, succinic acids, ATP, pyrophosphates, porphyrins, EDTA, aromatic carboxylic acids, substituted resorcinols, halide salts, honey, and amino acids. 
     
     
         12 . A method for inhibiting browning of food, comprising:
 contacting a food product with an aqueous antibrowning composition in an amount sufficient to inhibit enzymatic browning, wherein the aqueous antibrowning composition comprises calcium ascorbate, calcium propionate, and calcium chloride, wherein calcium ascorbate is present in the aqueous composition in the amount from about 3% (weight/volume) to about 25% (weight/volume), calcium propionate is present in the aqueous composition in the amount from about 0.25% (weight/volume) to about 2% (weight/volume), and calcium chloride is present in the aqueous composition in the amount from about 0.1% (weight/volume) to about 0.4% (weight/volume).   
     
     
         13 . The method of  claim 12 , wherein contacting the food product with the aqueous antibrowning composition comprises spraying or dipping the aqueous antibrowning composition onto the food product, or merging the food product into the aqueous antibrowning composition. 
     
     
         14 . (canceled) 
     
     
         15 . The method of  claim 12 , wherein the food product is selected from the group consisting of fruits, vegetables, tubers, seafood, beverage, and a combination thereof. 
     
     
         16 . The method of  claim 12 , wherein the food product comprises an uncut vegetable or fruit, a freshly cut, ground, grated, pulped or otherwise processed vegetable or fruit. 
     
     
         17 . The method of  claim 12 , wherein the food product is uncut or freshly cut apple, lettuce, blueberry, or artichoke. 
     
     
         18 . The method of  claim 12 , wherein the aqueous antibrowning composition is effective in reducing browning on the food product for about 21 days or longer. 
     
     
         19 . The method of  claim 12 , wherein the aqueous antibrowning composition is effective in reducing bacterial growth on the food product by at least about 90% for at least about 21 days as compared to the food product untreated with the aqueous antibrowning composition. 
     
     
         20 . (canceled) 
     
     
         21 . A method of promoting or extending freshness in a food product, comprising:
 administering an effective amount of an aqueous antibrowning composition comprising calcium ascorbate, calcium propionate, and calcium chloride to the food product, wherein calcium ascorbate is present in the aqueous antibrowning composition in the amount from about 3% (weight/volume) to about 25% (weight/volume), calcium propionate the aqueous antibrowning composition in the amount from about 0.25% (weight/volume) to about 2% (weight/volume), and calcium chloride is present in the aqueous antibrowning composition in the amount from about 0.1% (weight/volume) to about 0.4% (weight/volume), and wherein the administration of said aqueous antibrowning composition prohibits or reduces the growth of microbes in the food product.   
     
     
         22 . The method of  claim 21 , wherein administering the aqueous antibrowning composition to the food product comprises spraying, dusting or dipping the aqueous antibrowning composition onto the food product, or merging the food product into the aqueous antibrowning composition. 
     
     
         23 . (canceled) 
     
     
         24 . The method of  claim 21 , wherein said effective amount is a synergistically effective amount, wherein calcium ascorbate is present in the aqueous antibrowning composition in the amount of about 5% (weight/volume), calcium propionate is present in the aqueous antibrowning composition in the amount of about 1% (weight/volume), and calcium chloride is present in the aqueous antibrowning composition in the amount of about 0.2% (weight/volume). 
     
     
         25 . The method of  claim 21 , wherein the food product is selected from the group consisting of fruits, vegetables, tubers, seafood, beverage, and a combination thereof.