The present invention relates to preservation of meat products. In particular new additives are provided for effective inhibition or prevention of bacterial outgrowth in meat products. The present inventors found that a combination of carvacrol and a cationic surfactant was effective in the inhibition or prevention of bacterial outgrowth in meat products. The combinations, more in particular, proved to be effective at levels that do not result in significant effects on the flavor and/or taste of the products. The present inventors furthermore found that treatment of meat products with the combinations of this invention had a favorable effect on the visual appearance (color) of the meat products. The present invention provides preservative compositions, the use of thereof as well as the meat products containing them.

The present invention relates to preservation of meat products. In particular new additives are provided for effective inhibition or prevention of bacterial outgrowth in meat products. The present inventors found that a combination of carvacrol and a cationic surfactant was effective in the inhibition or prevention of bacterial outgrowth in meat products. The combinations, more in particular, proved to be effective at levels that do not result in significant effects on the flavor and/or taste of the products. The present inventors furthermore found that treatment of meat products with the combinations of this invention had a favorable effect on the visual appearance (color) of the meat products. The present invention provides preservative compositions, the use of thereof as well as the meat products containing them.

The present invention provides peptoid polymers capable of reducing or inhibiting the formation of ice crystals at sub 0° C. temperatures. Also provided are peptoid-peptide hybrids comprising the peptoid polymers provided herein. The peptoid polymers and peptoid-peptide hybrids provided herein are useful for making cryoprotectant solutions. The peptoid polymers, peptoid-peptide hybrids, and cryoprotectant solutions provided herein are useful for making antifreeze solutions, frozen food products, and cosmetic care products. Also provided herein are methods for preserving a tissue, an organ, a cell, or a biological macromolecule using the compositions described herein.

An oxidation inhibitor containing, as an active ingredient, an aminocarbonyl compound having a structure resulting from binding of an amino group of a compound having sphingoid base structure and a carbonyl group of a carbonyl compound. The oxidation inhibitor has high oxidation inhibitory effects, and inhibits oxidation of fats and oils, in particular, fats and oils containing a large proportion of polyunsaturated fatty acids to prevent deterioration due to oxidation of fats and oils.

An oxidation inhibitor containing, as an active ingredient, an aminocarbonyl compound having a structure resulting from binding of an amino group of a compound having sphingoid base structure and a carbonyl group of a carbonyl compound. The oxidation inhibitor has high oxidation inhibitory effects, and inhibits oxidation of fats and oils, in particular, fats and oils containing a large proportion of polyunsaturated fatty acids to prevent deterioration due to oxidation of fats and oils.

The subject invention provides compositions and methods for preserving food products. Specifically, the subject compositions and methods can be used to prolong the consumable life of food products, as well as to reduce and/or prevent spoilage and/or contamination by microbial agents. The compositions comprise a blend of one or more glycolipids and one or more lipopeptides. The compositions comprise sophorolipids and surfactin, lichenysin or another lipopeptide biosurfactant.

The subject invention provides compositions and methods for preserving food products. Specifically, the subject compositions and methods can be used to prolong the consumable life of food products, as well as to reduce and/or prevent spoilage and/or contamination by microbial agents. The compositions comprise a blend of one or more glycolipids and one or more lipopeptides. The compositions comprise sophorolipids and surfactin, lichenysin or another lipopeptide biosurfactant.

Disclosed herein is an antimicrobial delivery system comprising an electrostatic complex comprising cationic biopolymer and an anionic biopolymer, wherein the antimicrobial delivery system has antimicrobial activity in a comestible.

Disclosed herein is an antimicrobial delivery system comprising an electrostatic complex comprising cationic biopolymer and an anionic biopolymer, wherein the antimicrobial delivery system has antimicrobial activity in a comestible.

The present invention relates to the use of succinate dehydrogenase Inhibitors for extending shelf life and storage stability of fruits and vegetables, to a method for extending shelf life of fruits and vegetables by applying a succinate dehydrogenase inhibitor to the crops prior to the harvest of the fruits or vegetables and to a fruit or vegetable treated with a succinate dehydrogenase Inhibitor.