Compositions for forming protective coatings on, e.g., agricultural products, can form a lamellar structure on the surface of the agricultural product that forms a barrier to, e.g., water and gas.

Compositions for forming protective coatings on, e.g., agricultural products, can form a lamellar structure on the surface of the agricultural product that forms a barrier to, e.g., water and gas.

There is described a method of sterilizing surfaces using flavanoids, for example mixtures containing inter alia naringin and neohesperidin, by misting.

There is described a method of sterilizing surfaces using flavanoids, for example mixtures containing inter alia naringin and neohesperidin, by misting.

The present invention provides a stable fat-soluble active ingredient composition, microcapsule and process for preparation and use thereof. The fat-soluble active ingredient composition comprises tocopherol, vitamin C palmitate and a fat-soluble active ingredient; wherein the weight ratio of tocopherol to vitamin C palmitate is 2-8:1, the weight ratio of a combination of tocopherol with vitamin C palmitate to the fat-soluble active ingredient is 7-13:100. The present invention obtains a novel antioxidant composition without hidden dangers for improving the stability of the fat-soluble active ingredient by screening a combination of antioxidants and adjusting their proportion and dose.

The present invention provides a stable fat-soluble active ingredient composition, microcapsule and process for preparation and use thereof. The fat-soluble active ingredient composition comprises tocopherol, vitamin C palmitate and a fat-soluble active ingredient; wherein the weight ratio of tocopherol to vitamin C palmitate is 2-8:1, the weight ratio of a combination of tocopherol with vitamin C palmitate to the fat-soluble active ingredient is 7-13:100. The present invention obtains a novel antioxidant composition without hidden dangers for improving the stability of the fat-soluble active ingredient by screening a combination of antioxidants and adjusting their proportion and dose.

Disclosed is a method for disinfecting a meat product by placing the meat in a contacting chamber and directly contacting the meat with gaseous ozone for a time interval sufficient to substantially reduce pathogens on the meat. In certain aspects, the time interval is from about 3 seconds to about 30 seconds. In further aspects, the time interval is from about 5 seconds to about 15 seconds. In yet further aspects, the time interval is about 5 seconds. In certain implementations, the gaseous ozone is introduced into the chamber at about 10 liters per minute. In further implementations, the gaseous ozone is from about 6% to about 8% ozone.

Disclosed is a method for disinfecting a meat product by placing the meat in a contacting chamber and directly contacting the meat with gaseous ozone for a time interval sufficient to substantially reduce pathogens on the meat. In certain aspects, the time interval is from about 3 seconds to about 30 seconds. In further aspects, the time interval is from about 5 seconds to about 15 seconds. In yet further aspects, the time interval is about 5 seconds. In certain implementations, the gaseous ozone is introduced into the chamber at about 10 liters per minute. In further implementations, the gaseous ozone is from about 6% to about 8% ozone.

The present invention concerns the field of food preservation and more specifically compositions comprising xanthohumol for use as an anti-microbial agent in the preservation of food in combination with another antimicrobial agent. In particular, the present invention provides the use of compositions comprising xanthohumol and a further antimicrobial agent, as an anti-microbial composition against lactic acid bacteria. Such compositions and food products comprising such compositions are also encompassed by the invention.

The present invention concerns the field of food preservation and more specifically compositions comprising xanthohumol for use as an anti-microbial agent in the preservation of food in combination with another antimicrobial agent. In particular, the present invention provides the use of compositions comprising xanthohumol and a further antimicrobial agent, as an anti-microbial composition against lactic acid bacteria. Such compositions and food products comprising such compositions are also encompassed by the invention.