a new method in organic food preservation keep food fresh with bfresh

A New Method in Organic Food Preservation

Keep food fresh with BFRESH

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

Foods are perished due to spoilage & decayFoods are perished due to spoilage & decay

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 spoilageCauses of food spoilage

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

Causes of food decayCauses of food decay

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

Food losses occur for all types of foodFood losses occur for all types of food

A new organic method for food preservationA new organic method for food preservationLoss-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 preservationA new organic method for food preservationSupermarket loss estimates for fresh fruit

Papayas 58

Apricots 37

Mangoes 21

Honeydew melons 21

Plums 21

Pears 20

Tangerines 20

Watermelons 19

Pineapples 17

Kiwis 16

Peaches 15

Grapefruits 13

Oranges 13

Cantaloups 11

Limes 11

Average 11

Strawberries 10

Avocados 10

Apples 9

Bananas 9

Grapes 8

Lemons 8

Cranberries 7

Blueberries 5

Cherries 2

Fruit Percent loss Fruit Percent loss

A new organic method for food preservationA new organic method for food preservationSupermarket loss estimates for vegetables

Mustard greens 67

Escarole/endive 48

Collard greens 43

Kale 42

Turnip greens 39

Okra 23

Radishes 22

Eggplant 21

Brussel sprouts 20

Artichokes 20

Snap beans 19

Cabbage 16

Sweet potatoes 15

Lettuce 14

Spinach 14

Tomatoes 14

Mushrooms 14

Cauliflower 13

Pumpkins 13

Squash 12

Broccoli 12

Onions 12

Asparagus 11

Average 10

Garlic 10

Bell peppers 10

Head lettuce 9

Potatoes 7

Cucumbers 6

Carrots 6

Celery 6

Corn 1


A new organic method for food preservationA new organic method for food preservationFruit loss at the retail/institutional level

Papayas 54

Apricots 35

Tangerines 20

Plums 17

Pears 17

Watermelons 16

Mangoes 14

Pineapples 14

Honeydew 12

Cantaloups 12

Kiwis 12

Grapefruits 12

Oranges 11

Peaches 11

Avocados 9

Strawberries 9

Bananas 8

Limes 8

Apples 8

Lemons 7

Grapes 7

Cranberries 6

Blueberries 5

Cherries 4


A new organic method for food preservationA new organic method for food preservationVegetable loss at the retail/institutional level

Potatoes 40

Onions 20

Head lettuce 19

Tomatoes 17

Lettuce 12

Sweet corn 8

Carrots 8

Cabbage 7

Cucumbers 6

Celery 5

Broccoli 5

Pumpkin 4

Squash 4

Sweet potatoes 4

Garlic 2

Mushrooms 2

Spinach 2

Snap beans 2

Asparagus 1

Cauliflower 1

Eggplant 1

Artichokes 0.6

Radishes 0.5

Collard greens 0.5

Okra 0.4

Turnip greens 0.4

Mustard greens 0.4

sprouts 0.3

Kale 0.3

Escarole and endive 0.2

Bell peppers 6


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 preservationPresent day methods of food preservation


Blanching

Vacuum sealing

Drying

Pickling

Chemical preservatives and antioxidants

Refrigeration

Freezing

Sterilization by heat

Ohmic heating

Dielectric heating

Radio frequency (RF)

Microwave (MW) heating



Non-thermal processing

High hydrostatic pressure

Pulsed electric fields

High-intensity ultrasound

Ultraviolet light

Pulsed light

Ionizing radiation

Oscillating magnetic fields


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 preservationA new organic method for food preservation

Our technology prevents

Autolysis: Self – decomposition Microbial decomposition Damage by external factors (insects, molluscs, grasshopper)


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


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.



These compounds are within a device with compartments as shown below

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 preservationA new organic method for food preservationNon-preservedNon-preserved PreservedPreserved

Day 0Day 0

Day 8Day 8

Preservation of Preservation of TomatoTomato

The non-preserved tomato shows The non-preserved tomato shows evidence of ripening on day 8 while the evidence of ripening on day 8 while the preserved tomato shows little evidence preserved tomato shows little evidence of ripening on the same day.of ripening on the same day.


Day 0Day 0

Day 3Day 3

Day 4Day 4

Preservation of Preservation of StrawberryStrawberry

Arrows point to the development of Arrows point to the development of yeast on the surface of non-preserved yeast on the surface of non-preserved strawberry on day 3. By day 4, the strawberry on day 3. By day 4, the yeast has covered the non-preserved yeast has covered the non-preserved strawberry. There is preservation of strawberry. There is preservation of freshness in the preserved fruit and no freshness in the preserved fruit and no evidence of yeast growth.evidence of yeast growth.


Day 4Day 4

Non-preservedNon-preserved PreservedPreserved

Day 0Day 0

Day 2Day 2

Day 6Day 6

Preservation of Preservation of BlackberryBlackberry

The non-preserved blackberry shows The non-preserved blackberry shows evidence of yeast growth by day 4 and evidence of yeast growth by day 4 and is fully covered by yeast on day 6 is fully covered by yeast on day 6 (arrow). The preserved blackberry (arrow). The preserved blackberry maintains its freshness on day 4 and maintains its freshness on day 4 and shows no evidence of growth of yeast shows no evidence of growth of yeast on day 6. on day 6.


Day 0Day 0

Day 2Day 2

Day 4Day 4

Day 6Day 6

Preservation of Preservation of RaspberryRaspberry

The non-preserved raspberry shows The non-preserved raspberry shows evidence of yeast growth on day 4 and evidence of yeast growth on day 4 and is fully covered by yeast on day 6 is fully covered by yeast on day 6 (arrow). The preserved raspberry (arrow). The preserved raspberry maintains its freshness until day 6 and maintains its freshness until day 6 and shows no evidence of growth of yeast shows no evidence of growth of yeast on day 6.on day 6.


Day 8Day 8

Non-preservedNon-preserved PreservedPreserved

Day 0Day 0

Preservation of Preservation of BananaBanana

The non-preserved bananas show The non-preserved bananas show surface areas of brown discoloration on surface areas of brown discoloration on day 8 while the preserved bananas day 8 while the preserved bananas have maintained their freshness and have maintained their freshness and show no discoloration on the same day.show no discoloration on the same day.


Day 0Day 0

Day 4Day 4

Preservation of Preservation of Slice of AvocadoSlice of Avocado

By day 4, the yeast has covered the By day 4, the yeast has covered the non-preserved slice of discolored non-preserved slice of discolored avocado. The preserved slice of avocado. The preserved slice of avocado has slight discoloration but no avocado has slight discoloration but no evidence of yeast growth on day 4.evidence of yeast growth on day 4.


Day 0Day 0

Day 4Day 4

Preservation of Preservation of Slice of BananaSlice of Banana

The non-preserved slice of banana The non-preserved slice of banana shows surface areas of brown shows surface areas of brown discoloration and shows yeast on its discoloration and shows yeast on its surface. The preserved slice of banana surface. The preserved slice of banana does not show any change in color nor does not show any change in color nor any evidence of yeast growth on the any evidence of yeast growth on the same day.same day.


Day 0Day 0

Day 4Day 4

Preservation of Preservation of Slice of FigSlice of Fig

The non-preserved slice of fig shows The non-preserved slice of fig shows evidence of yeast growth by day 4 while evidence of yeast growth by day 4 while the preserved slice of fig maintains its the preserved slice of fig maintains its freshness on day 4 and shows no freshness on day 4 and shows no evidence of growth of yeast.evidence of growth of yeast.


Day 0Day 0

Day 4Day 4

Preservation of Preservation of Slice of TomatoSlice of Tomato

The non-preserved slice of tomato The non-preserved slice of tomato shows evidence of yeast growth by day shows evidence of yeast growth by day 4 while the preserved slice maintains its 4 while the preserved slice maintains its freshness on day 4 and shows no freshness on day 4 and shows no evidence of growth of yeast. evidence of growth of yeast.


Day 0Day 0

Day 8Day 8

Preservation of Preservation of BreadBread

The non-preserved bread shows The non-preserved bread shows evidence of yeast growth by day 8 while evidence of yeast growth by day 8 while the preserved bread shows no evidence the preserved bread shows no evidence of growth of yeast on the same day. of growth of yeast on the same day.


Duration of treatment (days)

Con

tent

of r

educ

ing

suga

rs (

mg/

g-1F

W)

0 2 4 6 8

20

5

15

10

25

30

35

Similar results were obtained for chromaticity (color), enzymes and respiratory intensity of strawberry fruits “not shown”

Effect of preservation with BFresh technology on reducing sugar content of strawberry

Non-preserved

Preserved with Bfresh



Con

tent

of s

olub

le p

rote

in (g

/g-1F

W)

0 2 4 6 8

500

350

450

400

550

600

650

Similar results were obtained for chromaticity (color), enzymes and respiratory intensity of strawberry fruits “not shown”

Effect of preservation with BFresh technology on soluble protein content of strawberry

Non-preserved

Preserved

A new organic method for food preservationA new organic method for food preservationF

ree

amin

o ac

id c

onte

nt

(nm

olg-1

FW

)

Effect of preservation with BFresh technology on free amino acid content of strawberry

A new organic method for food preservationA new organic method for food preservationEffect of preservation with BFresh technology on firmness of strawberry


Firm

ness

(g.

cm2 )

26

24

22

20

18

16

14

12

10

0

0 1 2 3 4

Control (not preservation)

Preserved with compound A only

Preserved with compound B only

Preserved with compound A +B

Preserved with compound A +B + C

A new organic method for food preservationA new organic method for food preservationEffect of preservation with BFresh technology on surface color of strawberry


Sur

face

col

or

0 1 2 3 4

Control (not preservation)

Preserved with compound A only

Preserved with compound B only

Preserved with compound A +B

Preserved with compound A +B + C

45

30

40

35

50

55

60


See our live experiments and time lapse photography of these experiments http://bfresh.us

The following time lapse photography shows spoilage of non-preserved fruits as compared with those preserved with BFresh technology

A new organic method for food preservationA new organic method for food preservationThe following time lapse photography shows spoilage of non-preserved fruit as compared with that preserved with BFresh technology


A new organic method for food preservationA new organic method for food preservationThe following time lapse photography shows spoilage of non-preserved fruits as compared with thse preserved with BFresh technology


A new organic method for food preservationA new organic method for food preservationThe following time lapse photography shows spoilage of non-preserved fruit as compared with that preserved with BFresh technology


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


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


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


a new method in organic food preservation keep food fresh with bfresh

Documents

food fresh

food preservation fruit

food decay slide

organic food preservation

types of food slide

mortality food spoilage

seafood food losses

self decomposition of