A method for producing a flavonoid inclusion compound, including a cleaving step including treating a sparingly soluble flavonoid having a rhamnoside structure with an enzyme having a rhamnosidase activity in the presence of a cyclodextrin to cleave a rhamnose. According to the production method of the present invention, a flavonoid inclusion compound and a composition of flavonoid glycosides having excellent solubility in water can be efficiently produced, so that the compound and composition can be suitably utilized in the fields of medicaments, foodstuff, health foods, foods for specified health use, cosmetics, and the like.

Suggested is a composition with stabilized taste and/or odor, comprising (a) [6]-paradol and (b) at least one mono- or polyunsaturated C.sub.8-C.sub.22 fatty acid or its monohydric or polyhydric C.sub.1-C.sub.18 aliphatic alcohols ester.

Suggested is a composition with stabilized taste and/or odor, comprising (a) [6]-paradol and (b) at least one mono- or polyunsaturated C.sub.8-C.sub.22 fatty acid or its monohydric or polyhydric C.sub.1-C.sub.18 aliphatic alcohols ester.

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.

Edible spray or coating compositions are disclosed for use in the reduction in post-harvest spoilage of fruits, vegetables, and plants by utilizing at least one of various functional agents in combination with at least one carrier or film-forming material. The at least one shelf-life extending agent may be at least one volatile compound, at least one plant immune-stimulatory compound, at least one non-volatile compound, at least one microorganism, and/or at least one ethylene actor compound. Assemblies containing the edible spray or coating compositions, as well as methods of producing and using the edible spray or coating compositions, are also disclosed.

A method for producing a flavonoid inclusion compound, including a cleaving step including treating a sparingly soluble flavonoid having a rhamnoside structure with an enzyme having a rhamnosidase activity in the presence of a cyclodextrin to cleave a rhamnose. According to the production method of the present invention, a flavonoid inclusion compound and a composition of flavonoid glycosides having excellent solubility in water can be efficiently produced, so that the compound and composition can be suitably utilized in the fields of medicaments, foodstuff, health foods, foods for specified health use, cosmetics, and the like.

A method for producing a flavonoid inclusion compound, including a cleaving step including treating a sparingly soluble flavonoid having a rhamnoside structure with an enzyme having a rhamnosidase activity in the presence of a cyclodextrin to cleave a rhamnose. According to the production method of the present invention, a flavonoid inclusion compound and a composition of flavonoid glycosides having excellent solubility in water can be efficiently produced, so that the compound and composition can be suitably utilized in the fields of medicaments, foodstuff, health foods, foods for specified health use, cosmetics, and the like.

It is provided a composition for controlled-release of volatile compounds comprising at least one poly(ethylene glycol) (PEG) polymer and one or more volatile compounds, the composition used for preserving food when incorporated in a food packaging. The volatile compounds are antimicrobial compounds such as allyl isothiocyanate (AITC), diacetyl, cinnamaldehyde, thymol, carvacrol and a combination thereof. The composition can comprise a blend of two or more PEG polymers of different molecular weights and/or a mixture of poly(lactic acid) (PLA) and poly(ethylene oxide) (PEO).

It is provided a composition for controlled-release of volatile compounds comprising at least one poly(ethylene glycol) (PEG) polymer and one or more volatile compounds, the composition used for preserving food when incorporated in a food packaging. The volatile compounds are antimicrobial compounds such as allyl isothiocyanate (AITC), diacetyl, cinnamaldehyde, thymol, carvacrol and a combination thereof. The composition can comprise a blend of two or more PEG polymers of different molecular weights and/or a mixture of poly(lactic acid) (PLA) and poly(ethylene oxide) (PEO).

Process and plant for washing of grapes especially for wine making comprising: a first stage of automated washing able to remove substances and/or foreign bodies from the grapes at least through the effect of chemical agents; a second stage of automated washing to remove chemical agents from the grape;

the phases of washing being such as to preserve the integrity and the organoleptic qualities of the grape.