A method for producing a fermentate including the steps of obtaining a fruit or vegetable extract, treating the extract with a hydrolytic enzyme, mixing the extract with a fermenting microorganism, water, and a growth media to produce a liquid composition; and incubating the liquid composition at a controlled temperature and a controlled pH to produce a fermentate. A method for killing or inhibiting the growth of a contaminating microorganism on or within a food product, and a food product including a fermentate having a cellular mass component from a fermenting microorganism, a fermented fruit or vegetable extract and a hydrolytic enzyme are disclosed. A fermentate produced by any one of the methods described is contemplated. The fermentate may be a concentrated liquid or a dry powder and has the ability to inhibit the growth of a contaminating microorganism by 100% when diluted to less than 5% (w/v).

Presented are compositions that can be used as antimicrobial coatings or protective coatings for agricultural (e.g., food) products. The compositions can comprise one or more saturated glycerides selected from monoglycerides and diglycerides; one or more surfactants; and one or more food-safe antimicrobials. The antimicrobial coatings or protective coatings can be used to prevent or delay food spoilage due to, for instance, infection by a foreign pathogen, moisture loss, or oxidation.

The invention concerns the method and the use of an antimicrobial composition consisting of: (i) at least 30% of lactic acid, and (ii) at least two carboxylic acids selected from the group consisting of acetic acid, butyric acid, isobutyric acid, valeric acid, and isovaleric acid for providing an antimicrobial activity against one or more undesired microorganisms to a pet food product.

The invention relates to a method of preparing a preserved fruit composition having a Brix value of 10° to 60°, a water content of at least 20 wt. % and a pH in the range of 3.0 to 4.2, said method comprising: providing a non-preserved fruit composition having a total water content of at least 15 wt. % and comprising not more than 85 wt. % of dry matter, said dry matter comprising 30-92% by weight of dry matter of sugar selected from fructose, glucose, sucrose and combinations thereof and 8-80% by weight of dry matter of non-sugar dry fruit matter; combining the non-preserved fruit composition with an acetate buffer having a pH in the range of 3.0 to 5.7 to prepare a buffered fruit composition, said acetate buffer containing 10-50 wt. % of dissolved acetate in the form of dissolved acetic acid and dissolved acetate anion, and; if needed, adding water and/or acidulant to the buffered fruit composition to achieve a water content of at least 20 wt. % and a pH in the range of 3.0 to 4.2.

The preservation method of the present invention enables effective prevention of microbial spoilage in fruit compositions without negatively impacting the organoleptic properties of the product.

The invention relates to a method of preparing a preserved fruit composition having a Brix value of 10° to 60°, a water content of at least 20 wt. % and a pH in the range of 3.0 to 4.2, said method comprising: providing a non-preserved fruit composition having a total water content of at least 15 wt. % and comprising not more than 85 wt. % of dry matter, said dry matter comprising 30-92% by weight of dry matter of sugar selected from fructose, glucose, sucrose and combinations thereof and 8-80% by weight of dry matter of non-sugar dry fruit matter; combining the non-preserved fruit composition with an acetate buffer having a pH in the range of 3.0 to 5.7 to prepare a buffered fruit composition, said acetate buffer containing 10-50 wt. % of dissolved acetate in the form of dissolved acetic acid and dissolved acetate anion, and; if needed, adding water and/or acidulant to the buffered fruit composition to achieve a water content of at least 20 wt. % and a pH in the range of 3.0 to 4.2.

The preservation method of the present invention enables effective prevention of microbial spoilage in fruit compositions without negatively impacting the organoleptic properties of the product.

Presented herein are barrier film compositions that can be used, for example, as protective coatings for plant matter (e.g., agricultural products). In some embodiments, the compositions delay moisture loss and/or decrease respiration to extend the shelf life of the plant matter. In one embodiment, the barrier film composition comprises a first component comprising a charged long chain alkyl and a second component having an opposing charge. The barrier film composition can be used to prevent or delay spoilage due to, for instance, desiccation and ripening.

Presented herein are barrier film compositions that can be used, for example, as protective coatings for plant matter (e.g., agricultural products). In some embodiments, the compositions delay moisture loss and/or decrease respiration to extend the shelf life of the plant matter. In one embodiment, the barrier film composition comprises a first component comprising a charged long chain alkyl and a second component having an opposing charge. The barrier film composition can be used to prevent or delay spoilage due to, for instance, desiccation and ripening.

An object of the present invention is to provide raw Chinese noodles in which a storage odor generated in long-term storage at ordinary temperature or in refrigeration is suppressed. This object is achieved by raw Chinese noodles containing sodium tartrate and sodium citrate. The raw Chinese noodles can be produced by adding kneading water having sodium tartrate and sodium citrate and kansui dissolved therein to a main raw material powder, followed by kneading with a mixer to produce a noodle dough, and then subjecting the noodle dough to noodle making. A weight ratio between the sodium tartrate and the sodium citrate contained in the raw Chinese noodles is preferably 1:3 to 3:1, and a content thereof is preferably 2 to 30 g per kg of the main raw material powder.

An object of the present invention is to provide raw Chinese noodles in which a storage odor generated in long-term storage at ordinary temperature or in refrigeration is suppressed. This object is achieved by raw Chinese noodles containing sodium tartrate and sodium citrate. The raw Chinese noodles can be produced by adding kneading water having sodium tartrate and sodium citrate and kansui dissolved therein to a main raw material powder, followed by kneading with a mixer to produce a noodle dough, and then subjecting the noodle dough to noodle making. A weight ratio between the sodium tartrate and the sodium citrate contained in the raw Chinese noodles is preferably 1:3 to 3:1, and a content thereof is preferably 2 to 30 g per kg of the main raw material powder.

A synergistic composition of oxalic acid, citric acid, ascorbic acid, lactic acid, and hydrogen peroxide that has a combination of antimicrobial and antibrowning properties.