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.

Disclosed are daucus-based oxygen scavenging compositions and materials, particularly of the carrot species, and their methods of use in containers and packaging of oxygen sensitive products. Further disclosed are daucus-based oxygen scavenging materials used in combination with tea-based oxygen scavenging compositions. Such compositions, materials and containers are of use for preserving the shelf-life of a myriad of products such as foods, pharmaceuticals, cosmetics, tobacco and cannabis.

A method for producing a fermentate including the steps of obtaining a fruit or vegetable extract, treating the extract with a hydrolytic enzyme, mixing the extract with a fermenting microorganism, water, and a growth media to produce a liquid composition; and incubating the liquid composition at a controlled temperature and a controlled pH to produce a fermentate. A method for killing or inhibiting the growth of a contaminating microorganism on or within a food product, and a food product including a fermentate having a cellular mass component from a fermenting microorganism, a fermented fruit or vegetable extract and a hydrolytic enzyme are disclosed. A fermentate produced by any one of the methods described is contemplated. The fermentate may be a concentrated liquid or a dry powder and has the ability to inhibit the growth of a contaminating microorganism by 100% when diluted to less than 5% (w/v).

A method for producing a fermentate including the steps of obtaining a fruit or vegetable extract, treating the extract with a hydrolytic enzyme, mixing the extract with a fermenting microorganism, water, and a growth media to produce a liquid composition; and incubating the liquid composition at a controlled temperature and a controlled pH to produce a fermentate. A method for killing or inhibiting the growth of a contaminating microorganism on or within a food product, and a food product including a fermentate having a cellular mass component from a fermenting microorganism, a fermented fruit or vegetable extract and a hydrolytic enzyme are disclosed. A fermentate produced by any one of the methods described is contemplated. The fermentate may be a concentrated liquid or a dry powder and has the ability to inhibit the growth of a contaminating microorganism by 100% when diluted to less than 5% (w/v).

The present invention concerns a composition based on a mucous secretion of gastropods, preferably snail slime. In addition, this invention concerns a film or edible film obtained/obtainable with this composition and its use in the food industry, preferably to conserve, preserve or store food.

The present invention concerns a composition based on a mucous secretion of gastropods, preferably snail slime. In addition, this invention concerns a film or edible film obtained/obtainable with this composition and its use in the food industry, preferably to conserve, preserve or store food.

Disclosed are methods and systems for inhibiting melanosis. The methods comprise the step of placing a melanosis-susceptible object, such as a crustacean or a vegetable, into a closable container or enclosure and exposing the object to aldehyde. In another aspect, disclosed are anti-melanosic articles and polymer compositions that incorporate tea (preferably green tea), matcha or epigallocatechin gallate (EGCG) that function as anti-melanosic agents by releasing aldehyde.

The present invention discloses a natural food antioxidant and a method for preparing the same, and belongs to the field of food industry technology. The food antioxidant includes main components of a red clover extract, whose main components are isoflavones, polysaccharides and the mixtures of isoflavones and polysaccharides. Different ingredients have different characteristics in activities, water solubilities and production cost accounting. Combining factors such as activity, solubility and cost, a compounding solution of different ingredients can be used. Especially, the best synergic effect and the highest activity are shown in the mixture of polysaccharides and isoflavones with mass ratio of 1:2. As a leguminous forage, red clover is widely distributed all over the world and has abundant sources. The isoflavones of red clover are usually used as health function. The product of the present invention is easy to be prepared in a safe and environmental process with lower cost, and diversified formulae to satisfy different purposes, which has very wide application prospects.

The present application relates to a fermented soybean composition and a method for preparing a fermented soybean composition.

The present application relates to a fermented soybean composition and a method for preparing a fermented soybean composition.