Provided herein are extracts of sugarcane straw or bagasse, methods of preparing the extracts, and the use of the extracts in compositions that have antioxidant activity, anti-inflammation activity, and antimicrobial activity that can be used as multifunctional ingredients. Further provided are methods of using the extracts to treat or ameliorate conditions involving oxidation, inflammation, skin and food enzymes inhibition activity capacity and microbial growth.

Provided herein are extracts of sugarcane straw or bagasse, methods of preparing the extracts, and the use of the extracts in compositions that have antioxidant activity, anti-inflammation activity, and antimicrobial activity that can be used as multifunctional ingredients. Further provided are methods of using the extracts to treat or ameliorate conditions involving oxidation, inflammation, skin and food enzymes inhibition activity capacity and microbial growth.

The herein-disclosed invention is a liquid, humectant composition comprising about 70%-88% distilled water, about 7%-14% food-grade USP propylene glycol, about 5%-10% ethanol, about 4%-8% raw honey, about 0.15%-0.16% Cascade hop oil, about 0.5%-0.9% citric acid, and about 0.06%-0.4% sodium benzoate. The composition should be prepared with USP, food-grade ingredients at room temperature, atmospheric pressure. Super-critical extraction of the Cascade hop oil ingredient is recommended.

Once prepared, between 88.8 ml and 600 ml of said composition should be dropped onto a vented humidor disc for absorption: said saturated disc should then be placed with desired plant matter into a sealed plastic baggie, optionally inside a sealed humidor box. Said plant matter should reach an equilibrium humidity between 60 and 75% and should receive lasting preservative and aromatic effects.

The present invention provides an anti-oxidant composition comprising (a) an extract obtained from or obtainable from a plant of the Labiatae family, (b) an extract obtained from or obtainable from a plant of the genus Matricaria or of the genus Chamaemelum.

The present invention provides an anti-oxidant composition comprising (a) an extract obtained from or obtainable from a plant of the Labiatae family, (b) an extract obtained from or obtainable from a plant of the genus Matricaria or of the genus Chamaemelum.

In each of its various embodiments, the present invention discloses microemulsions that carry antioxidants.

Provided are methods of reducing and killing bacteria and fungi, and photodynamic treatment methods and sterilization methods using the methods of reducing and killing bacteria and fungi. The method of reducing and killing bacteria and fungi includes bringing a composition including a Ligularia fischeri extract or a fraction thereof as an active ingredient into contact with cells or tissues of a subject and irradiating cells or tissues of a subject in contact with the composition with an absorbable wavelength of excitation light.

Provided are methods of reducing and killing bacteria and fungi, and photodynamic treatment methods and sterilization methods using the methods of reducing and killing bacteria and fungi. The method of reducing and killing bacteria and fungi includes bringing a composition including a Ligularia fischeri extract or a fraction thereof as an active ingredient into contact with cells or tissues of a subject and irradiating cells or tissues of a subject in contact with the composition with an absorbable wavelength of excitation light.

The present disclosure relates to, inter alfa, processes for improving shelf-life and flavoring of fresh-cut/fresh vegetables, as well as food products produced by these processes. In accordance with the present disclosure, the processes generally include various new combinations of steps such as blanching, air drying, supercritical fluid processing with and without a processing aid, pressurization, de-pressurization, and packaging. The present disclosure further relates to methods of preparing edible food products that incorporate the processed fresh-cut vegetables, as well as the food products produced by these methods.

The present disclosure relates to, inter alfa, processes for improving shelf-life and flavoring of fresh-cut/fresh vegetables, as well as food products produced by these processes. In accordance with the present disclosure, the processes generally include various new combinations of steps such as blanching, air drying, supercritical fluid processing with and without a processing aid, pressurization, de-pressurization, and packaging. The present disclosure further relates to methods of preparing edible food products that incorporate the processed fresh-cut vegetables, as well as the food products produced by these methods.