A composition in powder form comprising alginic acid or sodium alginate, -pectin and chitosan, wherein the % by weight of the polysaccharides is at least 20% with respect to the total weight of the powder, the process for preparing the powder and its use in the treatment of cutaneous wounds and in the sector of food preservation are described.

Eggshell membranes with high collagen and hyaluronic acid content are separated from the eggshell wastes by means of a foam separation method. During the foam separation, the eggshell membranes are enriched with the extract obtained from olive leaf and olive mill wastewater, which include phenolic compounds having antioxidant and antimicrobial properties, to obtain an antimicrobial and antioxidant compound that can be used in natural supplementary food products or cosmetic products.

What is disclosed is a method of reducing undesirable concentrations of microorganisms without the use of man-made antibiotics, comprising the steps of: introducing a quantity of fermentable carbohydrate; sugar or cellulose to an aqueous system; introducing a quantity of desirable microorganism to the aqueous system; introducing at least one acid into the aqueous system, wherein the at least one acid is selected from the group consisting of hops acid, organic acid, or a combination of hops acid and organic acid; and introducing a compound comprised of Lauryl-L-arginine ethyl ester monohydrochloride (LAE) into the aqueous system. The use of LAE as a preservative of distiller's grains and solubles is also disclosed.

The invention provides combinations of bacteriophages for use in reducing and preventing growth of Salmonella enterica and Escherichia coli.

The invention provides combinations of bacteriophages for use in reducing and preventing growth of Salmonella enterica and Escherichia coli.

The present invention comprises a novel natural yellow colorant system to enhance the appearance of pickled and/or fermented vegetable products. Individually all-natural yellow pigments failed light stability investigations in pickled and/or fermented vegetable products—either the yellow hue of the brine solution faded, or the pulp/skin of the vegetable turned white, or both. Surprisingly combinations of these same individual natural yellow pigments not only created brine hues and vegetable coloring comparable to FD&C Yellow #5 products but remained stable in accelerated light stability investigations designed to mimic the real-time shelf-life of the products.

The present invention comprises a novel natural yellow colorant system to enhance the appearance of pickled and/or fermented vegetable products. Individually all-natural yellow pigments failed light stability investigations in pickled and/or fermented vegetable products—either the yellow hue of the brine solution faded, or the pulp/skin of the vegetable turned white, or both. Surprisingly combinations of these same individual natural yellow pigments not only created brine hues and vegetable coloring comparable to FD&C Yellow #5 products but remained stable in accelerated light stability investigations designed to mimic the real-time shelf-life of the products.

Various embodiments of the present invention relate to, among other things, systems for generating engineered water nanostructures (EWNS) comprising reactive oxygen species (ROS) and methods for inactivating at least one of viruses, bacteria, bacterial spores, and fungi in or on a wound of a subject in need thereof or on produce by applying EWNS to the wound or to the produce.

Various embodiments of the present invention relate to, among other things, systems for generating engineered water nanostructures (EWNS) comprising reactive oxygen species (ROS) and methods for inactivating at least one of viruses, bacteria, bacterial spores, and fungi in or on a wound of a subject in need thereof or on produce by applying EWNS to the wound or to the produce.

Disclosed is technology to solve the problem in a world that is inundated with microbes of keeping food fresher for longer and shelf-life extension to enhance food security and safety without refrigeration/freezing, chemical preservatives integrated into the food product and/or physically/chemically altering the food product. Aspects of the technology are directed at the three levels of the food delivery system; namely, supermarket style display ware, bulk packaging and overseas container. This technological problem is solved by situating on food contacting/abutting surfaces of display ware, bulk packaging and oversees containers an antimicrobe agent formulated as a composition comprised of (i) between about 0.25% (w/w) to about 0.75% (w/w) benzalkonium chloride; (ii) between about 0.02% (w/w) to about 1.00% (w/w) of a kill agent selected from the group consisting of hydrogen peroxide and phenoxyethanol; (iii) between about 0.25% (w/w) to about 0.75% (w/w) 3-(tri-methoxysilyl)propyldimethyl octadecyl ammonium chloride and (iv) between about 97.50% (w/w) to about 99.48% deionized water.