Transcript Present - Bfresh

A New
Method in
Organic
Food
Preservation
Keep food fresh with BFRESH
Foods are perished due to spoilage & decay
Food spoilage and decay make food un-edible and can lead to human
morbidity and mortality
Food spoilage and decay lead to
 Degradation of food quality
 Loss of color
 Loss of flavor
 Loss of texture
 Loss of aroma
 Contamination by microorganisms
 Contamination by toxins
Causes of food spoilage
Food spoilage is due to



Autolysis: Self – decomposition of food by Oxidation, Enzymes, and
Metal ions
Microbial decomposition
Damage by external factors (insects, rodents, dust, odor, fumes, and
mechanical, fire, heat or water)
Causes of food decay
Food decay is due to



Putrefaction
Fermentation, a metabolic process whereby electrons released from
nutrients are ultimately transferred to molecules obtained from the
breakdown of the same nutrients
Rancidification from chemical decomposition of fats, oils and other
lipids
Food losses occur for all types of food
 Each year, industrialized and developing countries dispose of roughly similar
quantities of food
 25 to 35% of world food production is lost through natural causes such as
pests, microbes, and insects
 The post-harvest losses of fruits and vegetables in the developing countries
account for almost 50% of the produce.
 Annual supermarket losses are
 11.4% for fresh fruit
 9.7% for fresh vegetables
 30% for cereals
 4.5% for fresh meat, poultry, and seafood
A new organic method for food preservation
Loss-adjusted food for fresh apples
Loss from farm to retail: 4%
Loss from retail to consumer: 12%
Loss at consumer level: 29%
(includes spoilage, plate waste,and losses from inedible parts (stems and cores)
Total loss: 45%
A new organic method for food preservation
Supermarket loss estimates for fresh fruit
Fruit
Papayas
Percent loss
58
Fruit
Cantaloups
Percent loss
11
Apricots
37
Limes
11
Mangoes
21
Average
11
Honeydew melons
21
Strawberries
10
Plums
21
Avocados
10
Pears
20
Apples
9
Tangerines
20
Bananas
9
Watermelons
19
Grapes
8
Pineapples
17
Lemons
8
Kiwis
16
Cranberries
7
Peaches
15
Blueberries
5
Grapefruits
13
Cherries
2
Oranges
13
A new organic method for food preservation
Supermarket loss estimates for vegetables
Fruit
Mustard greens
Percent loss
67
Fruit
Mushrooms
Percent loss
14
Escarole/endive
48
Cauliflower
13
Collard greens
43
Pumpkins
13
Kale
42
Squash
12
Turnip greens
39
Broccoli
12
Okra
23
Onions
12
Radishes
22
Asparagus
11
Eggplant
21
Average
10
Brussel sprouts
20
Garlic
10
Artichokes
20
Bell peppers
10
Snap beans
19
Head lettuce
9
Cabbage
16
Potatoes
7
Sweet potatoes
15
Cucumbers
6
Lettuce
14
Carrots
6
Spinach
14
Celery
6
Tomatoes
14
Corn
1
A new organic method for food preservation
Fruit loss at the retail/institutional level
Fruit
Papayas
Percent loss
54
Fruit
Oranges
Percent loss
11
Apricots
35
Peaches
11
Tangerines
20
Avocados
9
Plums
17
Strawberries
9
Pears
17
Bananas
8
Watermelons
16
Limes
8
Mangoes
14
Apples
8
Pineapples
14
Lemons
7
Honeydew
12
Grapes
7
Cantaloups
12
Cranberries
6
Kiwis
12
Blueberries
5
Grapefruits
12
Cherries
4
A new organic method for food preservation
Vegetable loss at the retail/institutional level
Fruit
Potatoes
Percent loss
40
Fruit
Spinach
Percent loss
2
Onions
20
Snap beans
2
Head lettuce
19
Asparagus
1
Tomatoes
17
Cauliflower
1
Lettuce
12
Eggplant
1
Sweet corn
8
Artichokes
0.6
Carrots
8
Radishes
0.5
Cabbage
7
Collard greens
0.5
Cucumbers
6
Okra
0.4
Celery
5
Turnip greens
0.4
Broccoli
5
Mustard greens
0.4
Pumpkin
4
sprouts
0.3
Squash
4
Kale
0.3
Sweet potatoes
4
Escarole and endive
0.2
Garlic
2
Bell peppers
6
Mushrooms
2
Present day methods of food preservation
Present day methodologies for preserving food include
 Stopping the self decomposition by inhibition of
 Enzymes
 Oxidation
 Avoidance to contaminate food by microorganisms
 Killing microorganisms that lead to food spoilage and decay
 Proper packaging to avoid further damage by microorganisms, insects,
rodents, dust, odor, fumes, and mechanical, fire, heat or water
Present day methods of food preservation
Present day methodologies for preserving food include
 Blanching
 Vacuum sealing
 Drying
 Pickling
 Chemical preservatives and antioxidants
 Refrigeration
 Freezing
 Sterilization by heat
 Ohmic heating
 Dielectric heating
 Radio frequency (RF)
 Microwave (MW) heating
Present day methods of food preservation
Present day methodologies for preserving food include
 Non-thermal processing
 High hydrostatic pressure
 Pulsed electric fields
 High-intensity ultrasound
 Ultraviolet light
 Pulsed light
 Ionizing radiation
 Oscillating magnetic fields
A new organic method for food preservation
We have innovated a technology that prevents food spoilage and decay and
prevents
 Food ripening
 Degradation of food quality
 Loss of color
 Loss of flavor
 Loss of texture
 Loss of aroma
 Contamination by microorganisms and their toxins
A new organic method for food preservation
Our technology prevents



Autolysis: Self – decomposition
Microbial decomposition
Damage by external factors (insects, molluscs, grasshopper)
A new organic method for food preservation
The method that we have developed has the following advantages over current
techniques









Our technology can be applied to fresh vegetables, fruits, meat, salmon,
chicken, bread and many other foods
Our technology removes the need for adding food preservatives
Our technology doubles or triples food shelf life without any preservative
even at room temperature
Our technology is safe
Our technology is cost effective and lowers the cost of food
Our technology does not require special machinery
Our technology does not require special personnel
Our technology is compatible with and can be included with any method
used for food processing, packaging and delivery
Our technology does not change the quality of food including its flavor,
color, texture, or aroma
A new organic method for food preservation
Our techology uses 3-4 compounds to preserve food.




Compound A. This compound retards the food ripening (fruits and
vegetables), retards food spoilage (spoilage that are dependent on
enzymatic reactions), food decay and prevents growth of
microorganisms.
Compound B. This compound amplifies the action of compound A and
retards the food ripening (fruits and vegetables), retards food spoilage
(spoilage that are dependent on enzymatic reactions), food decay and
help to prevent growth of microorganisms.
Compound C. This compound removes water in the container to
prevent food spoilage and decay.
Compound D. This compound amplifies the action of compound A and
retards the food ripening (fruits and vegetables), retards food spoilage
(spoilage that are dependent on enzymatic reactions), food decay and
help to prevent growth of microorganisms.
A new organic method for food preservation
These compounds are within a device with compartments as shown
below
A new organic method for food preservation
The instruction for use of the device is simple as shown below




Turn the head of the device clockwise
Insert the device within a container
Close the container
Store at desired temperature
A new organic method for food preservation
Non-preserved
Preservation of
Tomato
The non-preserved tomato shows
evidence of ripening on day 8 while the
preserved tomato shows little evidence
of ripening on the same day.
Day 0
Day 8
Preserved
A new organic method for food preservation
Non-preserved
Preservation of
Strawberry
Arrows point to the development of
yeast on the surface of non-preserved
strawberry on day 3. By day 4, the yeast
has covered the non-preserved
strawberry. There is preservation of
freshness in the preserved fruit and no
evidence of yeast growth.
Day 0
Day 3
Day 4
Preserved
A new organic method for food preservation
Non-preserved
Preservation of
Blackberry
Day 0
Day 2
The non-preserved blackberry shows
evidence of yeast growth by day 4 and
is fully covered by yeast on day 6
(arrow). The preserved blackberry
maintains its freshness on day 4 and
shows no evidence of growth of yeast
on day 6.
Day 4
Day 6
Preserved
A new organic method for food preservation
Non-preserved
Preservation of
Raspberry
Day 0
Day 2
The non-preserved raspberry shows
evidence of yeast growth on day 4 and
is fully covered by yeast on day 6
(arrow). The preserved raspberry
maintains its freshness until day 6 and
shows no evidence of growth of yeast
on day 6.
Day 4
Day 6
Preserved
A new organic method for food preservation
Non-preserved
Preservation of
Banana
The non-preserved bananas show
surface areas of brown discoloration on
day 8 while the preserved bananas have
maintained their freshness and show no
discoloration on the same day.
Day 0
Day 8
Preserved
A new organic method for food preservation
Non-preserved
Preservation of
Slice of Avocado
By day 4, the yeast has covered the
non-preserved slice of discolored
avocado. The preserved slice of
avocado has slight discoloration but no
evidence of yeast growth on day 4.
Day 0
Day 4
Preserved
A new organic method for food preservation
Non-preserved
Preservation of
Slice of Banana
The non-preserved slice of banana
shows surface areas of brown
discoloration and shows yeast on its
surface. The preserved slice of banana
does not show any change in color nor
any evidence of yeast growth on the
same day.
Day 0
Day 4
Preserved
A new organic method for food preservation
Non-preserved
Preservation of
Slice of Fig
The non-preserved slice of fig shows
evidence of yeast growth by day 4 while
the preserved slice of fig maintains its
freshness on day 4 and shows no
evidence of growth of yeast.
Day 0
Day 4
Preserved
A new organic method for food preservation
Non-preserved
Preservation of
Slice of Tomato
The non-preserved slice of tomato
shows evidence of yeast growth by day
4 while the preserved slice maintains its
freshness on day 4 and shows no
evidence of growth of yeast.
Day 0
Day 4
Preserved
A new organic method for food preservation
Non-preserved
Preservation of
Bread
Day 0
The non-preserved bread shows
evidence of yeast growth by day 8 while
the preserved bread shows no evidence
of growth of yeast on the same day.
Day 8
Preserved
A new organic method for food preservation
Effect of preservation with BFresh technology on reducing sugar content of strawberry
Content of reducing sugars (mg/g-1FW)
35
30
25
20
15
10
Non-preserved
Preserved with Bfresh
5
0
2
4
6
8
Duration of treatment
(days)
Similar results were obtained for chromaticity (color), enzymes and respiratory intensity of strawberry fruits “not shown”
A new organic method for food preservation
Effect of preservation with BFresh technology on soluble protein content of strawberry
Content of soluble protein (mg/g-1FW)
650
600
550
500
450
400
Non-preserved
Preserved
350
0
2
4
6
8
Duration of treatment
(days)
Similar results were obtained for chromaticity (color), enzymes and respiratory intensity of strawberry fruits “not shown”
A new organic method for food preservation
Free amino acid content (nmolg-1 FW)
Effect of preservation with BFresh technology on free amino acid content of strawberry
A new organic method for food preservation
Free amino acid content (nmolg-1 FW)
Effect of preservation with BFresh technology on free amino acid content of strawberry
A new organic method for food preservation
Effect of preservation with BFresh technology on firmness of strawberry
26
24
Firmness (g.cm2)
22
20
Preserved with compound A +B + C
Preserved with compound A +B
18
Preserved with compound B only
16
Preserved with compound A only
14
Control (not preservation)
12
10
0
0
1
2
3
4
Duration of treatment
(days)
A new organic method for food preservation
Effect of preservation with BFresh technology on surface color of strawberry
60
55
Surface color
50
Preserved with compound A +B + C
Preserved with compound A +B
Preserved with compound B only
45
Preserved with compound A only
40
Control (not preservation)
35
30
0
1
2
3
4
Duration of treatment
(days)
A new organic method for food preservation
The following time lapse photography shows spoilage of nonpreserved fruits as compared with those preserved with BFresh
technology
See our live experiments and time lapse photography of these experiments http://bfresh.us
A new organic method for food preservation
The following time lapse photography shows spoilage of nonpreserved fruit as compared with that preserved with BFresh
technology
See our live experiments and time lapse photography of these experiments http://bfresh.us
A new organic method for food preservation
The following time lapse photography shows spoilage of non-preserved fruits as
compared with thse preserved with BFresh technology
See our live experiments and time lapse photography of these experiments http://bfresh.us
A new organic method for food preservation
The following time lapse photography shows spoilage of nonpreserved fruit as compared with that preserved with BFresh
technology
See our live experiments and time lapse photography of these experiments http://bfresh.us
A new organic method for food preservation
OTHER USES
Besides food preservation, our technology has many other
uses due to its inherent disinfective and decontamination
properties. These include among others
1. Providing fresh food in remote sites, in war theatre, and
in inter-planetary journeys
2. Creation of drinking water from contaminated water for
cities across the globe and in remote areas
3. Changing the refrigerator of today to a new device
capable of longer term storage as compared to mere 40C
prevention that it currently offers
A new organic method for food preservation
OTHER USES
4.
Providing sterilization of equipment, products and
any item when autoclave is not available or not suitable
such as sterilizing of medical instruments, devices that melt
or disfigure at high temperature or in remote areas where
sterilization is not available such as in war theatre
5.
Providing sterilization at home, for example in
shower area to rid the surfaces from microorganisms
A new organic method for food preservation
 Decrease your loss of revenue from food spoilage
 Free your products from preservatives
 Keep your products fresh organically
 Be the first company to launch true organically preserved
food
 Increase your sales by offering organic food to health
conscious consumers
 Decrease the price of your product
Start using BFRESH