Patent classifications
A23L3/3472
Method for producing a nanoemulsion with encapsulated natural antioxidants for preserving fresh and minimally processed foods, and the nanoemulsion thus produced
A process for producing a nanoemulsion formulation comprising the following main stages: (a) extraction of natural antioxidants from peels or seeds of fruits, vegetables or cereals, wherein the extraction is carried out with pure water, with a concentration of the extracted natural antioxidants with a vacuum distillation method between 0.5-15 inHg at 20-60° C. for 10-95 minutes until the concentration of the extracted natural antioxidants is between 10-50 wt % and then a tangential nanofiltration of the concentrated natural antioxidants; (b) encapsulation of the natural antioxidants; (c) formation of a nanoemulsion; and (d) cryodrying of the formed nanoemulsion.
COMPOSITIONS AND METHODS FOR PREVENTING AND/OR REDUCING MELANOSIS IN CRUSTACEANS
Disclosed are anti-melanosic releasing agents, anti-melanosic systems, and methods of preventing or reducing melanosis in crustaceans, particularly shrimp. Melanosis in shrimp is prevented or reduced by exposing shrimp to the anti-melanosic system containing the anti-melanosic releasing agent, e.g., green tea.
COMPOSITIONS AND METHODS FOR PREVENTING AND/OR REDUCING MELANOSIS IN CRUSTACEANS
Disclosed are anti-melanosic releasing agents, anti-melanosic systems, and methods of preventing or reducing melanosis in crustaceans, particularly shrimp. Melanosis in shrimp is prevented or reduced by exposing shrimp to the anti-melanosic system containing the anti-melanosic releasing agent, e.g., green tea.
METHODS AND COMPOSITIONS FOR INHIBITING FUNGAL GROWTH IN FOOD AND COSMETIC PRODUCTS
The present disclosure describes methods and compositions for inhibiting fungal growth in food and cosmetic products, as well as food and cosmetic products treated with anti-fungal compositions.
METHODS AND COMPOSITIONS FOR INHIBITING FUNGAL GROWTH IN FOOD AND COSMETIC PRODUCTS
The present disclosure describes methods and compositions for inhibiting fungal growth in food and cosmetic products, as well as food and cosmetic products treated with anti-fungal compositions.
Composition containing glycolipids and preservatives
The invention relates to compositions comprising glycolipids and benzoic acid and/or sorbic acid.
Composition containing glycolipids and preservatives
The invention relates to compositions comprising glycolipids and benzoic acid and/or sorbic acid.
CANNABIS EXTRACT AND A METHOD FOR MAKING THE SAME
A method of producing a mechanically extracted pseudo-polymorphic Cannabis extract by compressing a Cannabis substance between a heat resistant material and placing the sandwiched Cannabis substance on a press plate, pressing the Cannabis substance at a predetermined pressure for a predetermined time with the press at a temperature, releasing the press, heating the press plates to a predetermined temperature, pressing the Cannabis substance at a predetermined pressure for a predetermined time while the press plates are being heated to the predetermined temperature, collecting an extract expressed from the Cannabis substance, and storing the extract.
Natural Preservatives and Antimicrobial Agents, Including Compositions Thereof
Compositions are disclosed herein that comprise a mixture of at least one Albizia extract and a Magnolia extract. In some embodiments, the composition comprises a mixture of at least one Albizia extract enriched for one or more macrocyclic alkaloids and at least one Magnolia extract enrich for one or more lignans.
CLOVE ESSENTIAL OIL PICKERING EMULSION-BASED COATING PRESERVATIVE, AND PREPARATION METHOD AND USE THEREOF
A clove essential oil Pickering emulsion-based coating preservative, and a preparation method and use thereof. Preparing a 20 mg/ml zein solution with ethanol and a zein powder, preparing a 0.4 mg/ml to 6 mg/ml sodium caseinate solution with ultrapure water and sodium caseinate, and conducting magnetic stirring overnight; adding the zein solution dropwise into the sodium caseinate solution, and conducting magnetic stirring; conducting evaporation on the ethanol in the zein solution, and replacing evaporated ethanol with the ultrapure water; adding a clove essential oil, and conducting high-speed homogenization for 3 min to obtain a clove essential oil Pickering emulsion; and preparing a 1.5% w/v to 2% w/v chitosan solution with 1% v/v acetic acid and chitosan, adding the clove essential oil Pickering emulsion to the chitosan solution, conducting high-speed homogenization for 3 min, and conducting ultrasonic defoaming for 30 min to obtain the clove essential oil Pickering emulsion-based coating preservative.