The invention relates to inactivating mold spores in a beverage using pasteurization in the presence of natamycin and to a beverage comprising natamycin and mycosamine.

Antimicrobial compositions comprising one or more compound components generally recognized as safe for human consumption, and related methods of use, such compositions and methods as can be employed in a wide range of agricultural, industrial, building, pharmaceutical and/or personal care products and applications.

Antimicrobial compositions comprising one or more compound components generally recognized as safe for human consumption, and related methods of use, such compositions and methods as can be employed in a wide range of agricultural, industrial, building, pharmaceutical and/or personal care products and applications.

The disclosure relates to an antimicrobial composition that includes a plurality of esters of C.sub.2-C.sub.5 acids; a plurality of C.sub.2-C.sub.5 alcohols; at least one C.sub.2-C.sub.5 acid; and at least one C.sub.2-C.sub.5 aldehyde. The antimicrobial composition is absent naphthalene and azulene derivative compounds. The antimicrobial composition can be incorporated into a variety of carriers, and the antimicrobial composition can be used in methods of affecting antimicrobial activity of various microbes on various substrates.

The disclosure relates to an antimicrobial composition that includes a plurality of esters of C.sub.2-C.sub.5 acids; a plurality of C.sub.2-C.sub.5 alcohols; at least one C.sub.2-C.sub.5 acid; and at least one C.sub.2-C.sub.5 aldehyde. The antimicrobial composition is absent naphthalene and azulene derivative compounds. The antimicrobial composition can be incorporated into a variety of carriers, and the antimicrobial composition can be used in methods of affecting antimicrobial activity of various microbes on various substrates.

Aspects of the disclosure provide coating compositions and methods of use thereof.

Aspects of the disclosure provide coating compositions and methods of use thereof.

A method for increasing the yield of Amadori rearrangement products (ARP) based on a mechanism in which addition of tea polyphenols to deoxyosones inhibits degradation of the ARP. The method includes the following steps: dissolving and mixing amino acid, sugar and tea polyphenol in water, and adjusting a pH value; placing the obtained mixed solution in a reaction flask, and heating the mixed solution at a constant temperature in a water bath to obtain a reaction solution; and performing vacuum decompression dehydration reaction at a constant temperature; after the reaction is completed, using an ice bath to terminate the reaction to obtain a solid reactant, and redissolving the solid reactant in water to obtain an ARP solution. This method promotes the formation of ARP and inhibits degradation of ARP, so that ARP is accumulated and enriched in a large amount (80% and above yield).

A method for increasing the yield of Amadori rearrangement products (ARP) based on a mechanism in which addition of tea polyphenols to deoxyosones inhibits degradation of the ARP. The method includes the following steps: dissolving and mixing amino acid, sugar and tea polyphenol in water, and adjusting a pH value; placing the obtained mixed solution in a reaction flask, and heating the mixed solution at a constant temperature in a water bath to obtain a reaction solution; and performing vacuum decompression dehydration reaction at a constant temperature; after the reaction is completed, using an ice bath to terminate the reaction to obtain a solid reactant, and redissolving the solid reactant in water to obtain an ARP solution. This method promotes the formation of ARP and inhibits degradation of ARP, so that ARP is accumulated and enriched in a large amount (80% and above yield).

Methods of stabilizing produce, such as fruits and vegetables, are provided. In particular, the methods comprise vacuum impregnating the item of produce in an infusion solution containing a polysaccharide, partially drying the item of produce to reduce its water content below its original harvest-level of hydration, and optionally applying an edible coating to the item of produce. Subsequently frozen items of produce display improved mechanical properties and visual integrity.