Disclosed herein are chlorine dioxide releasing package label/inserts to be used inside a package or in an outer plastic bag containing several individual packages, the package label/insert containing (a) at least one layer of pectin and citric acid, (b) at least one layer of gelatin and sodium chlorite, (c) optionally at least one barrier layer containing gelatin (without sodium chlorite) between the at least one layer of pectin and citric acid and the at least one layer of gelatin and sodium chlorite, and (d) an adhesive joining said layers, wherein the package label/insert has alternating layers of the at least one layer of pectin and citric acid and the at least one layer of gelatin and sodium chlorite. Also disclosed are methods of killing microorganisms on an item using the package label/insert described herein.

Disclosed herein are chlorine dioxide releasing package label/inserts to be used inside a package or in an outer plastic bag containing several individual packages, the package label/insert containing (a) at least one layer of pectin and citric acid, (b) at least one layer of gelatin and sodium chlorite, (c) optionally at least one barrier layer containing gelatin (without sodium chlorite) between the at least one layer of pectin and citric acid and the at least one layer of gelatin and sodium chlorite, and (d) an adhesive joining said layers, wherein the package label/insert has alternating layers of the at least one layer of pectin and citric acid and the at least one layer of gelatin and sodium chlorite. Also disclosed are methods of killing microorganisms on an item using the package label/insert described herein.

The present invention discloses an antifreeze solution for food preservation, which comprises edible alcohol, propylene glycol, glycerin, calcium chloride, sodium chloride, amino acid, Antarctic krill protein hydrolysate with an average molecular weight of 50-100 KDa, surfactant and water, wherein the surfactant is one or more of phospholipid, Tween-20, Tween-60, and Tween-80; each component is food grade, and the mass percentage is expressed as follows: alcohol 15-30%, propylene glycol 10-30%, glycerol 2-15%, calcium chloride 1-10%, sodium chloride 3-10%, amino acid 0.1-0.15%, Antarctic krill protein hydrolysate 0.01-0.3%, surfactant 0.005-0.5%, and the balance is water. The antifreeze solution provided by the present invention can lower the freezing point, improve the heat transfer efficiency, inhibit the crystallization of antifreeze solution during the low temperature stirring process and improve the stability of the antifreeze solution.

The present invention discloses an antifreeze solution for food preservation, which comprises edible alcohol, propylene glycol, glycerin, calcium chloride, sodium chloride, amino acid, Antarctic krill protein hydrolysate with an average molecular weight of 50-100 KDa, surfactant and water, wherein the surfactant is one or more of phospholipid, Tween-20, Tween-60, and Tween-80; each component is food grade, and the mass percentage is expressed as follows: alcohol 15-30%, propylene glycol 10-30%, glycerol 2-15%, calcium chloride 1-10%, sodium chloride 3-10%, amino acid 0.1-0.15%, Antarctic krill protein hydrolysate 0.01-0.3%, surfactant 0.005-0.5%, and the balance is water. The antifreeze solution provided by the present invention can lower the freezing point, improve the heat transfer efficiency, inhibit the crystallization of antifreeze solution during the low temperature stirring process and improve the stability of the antifreeze solution.

An additive for food products to extend shelf-life is provided where the additive is nanoparticles having extracted phytochemicals or anti-oxidants from Jania Rubens nano-encapsulated with chitosan-tripolyphosphate. Shelf-life was extended in contrast to the synthetic preservatives which are typically used in the food industry. The cost of the natural preservative is much less than that of the synthetic preservatives. Extension of shelf-life by a natural source is nowadays more desirable by the consumers due to the modem trends of consumption of food with no chemical preservatives.

The present disclosure relates to, inter alia, 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 alia, 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 compositions including monoglycerides and alkyl esters of fatty acids. An exemplary embodiment includes about 15 wt % to about 99 wt % of one or more monoglycerides of a C.sub.4-C.sub.28 fatty acid, and about 1 wt % to about 75 wt % of one or more alkyl esters of a C.sub.8-C.sub.20 fatty acid.

Disclosed herein are compositions comprising insoluble alpha-glucan particles having a high degree of crystallinity and small particle size. For example, the alpha-glucan particles can have a degree of crystallinity of at least about 0.65, and/or an average size of less than a micron. At least 50% of the glycosidic linkages of the insoluble alpha-glucan in the disclosed particles are alpha-1,3 glycosidic linkages. Further disclosed are methods of producing insoluble alpha-glucan particles, as well as their use in various applications and products.

Disclosed herein are compositions comprising insoluble alpha-glucan particles having a high degree of crystallinity and small particle size. For example, the alpha-glucan particles can have a degree of crystallinity of at least about 0.65, and/or an average size of less than a micron. At least 50% of the glycosidic linkages of the insoluble alpha-glucan in the disclosed particles are alpha-1,3 glycosidic linkages. Further disclosed are methods of producing insoluble alpha-glucan particles, as well as their use in various applications and products.