Reductants may reduce microbial bioburden in protein solutions. Reducing bioburden can increase shelf life or ensure the safety of food or pharmaceutical products. The use of reductants to reduce bioburden in producing non-animal-based food products may also have additional advantages. For example, chroma and hue angle may be improved so that the non-animal-based food products may closely resemble the appearance of animal-based food products. Embodiments may include a method for forming a food product precursor. The method may include providing a first mixture. The first mixture may include a protein. The method may further include adding a reductant to the first mixture to form a second mixture. The method may also include heating the second mixture at a temperature for a duration to form a third mixture. The third mixture may be the food product precursor. Embodiments may include the food product precursor.

Reductants may reduce microbial bioburden in protein solutions. Reducing bioburden can increase shelf life or ensure the safety of food or pharmaceutical products. The use of reductants to reduce bioburden in producing non-animal-based food products may also have additional advantages. For example, chroma and hue angle may be improved so that the non-animal-based food products may closely resemble the appearance of animal-based food products. Embodiments may include a method for forming a food product precursor. The method may include providing a first mixture. The first mixture may include a protein. The method may further include adding a reductant to the first mixture to form a second mixture. The method may also include heating the second mixture at a temperature for a duration to form a third mixture. The third mixture may be the food product precursor. Embodiments may include the food product precursor.

Glass beads which are functionalized by lysine or polylysine adsorbed on their surface, a device that includes a container that contains glass beads which are functionalized by lysine or polylysine adsorbed on their surface, and their use for capturing microorganisms. Also the diagnostic, elimination or reduction of the load of microorganisms of liquid or viscous samples in which microorganisms are captured on the glass beads which are functionalized by lysine or polylysine.

Glass beads which are functionalized by lysine or polylysine adsorbed on their surface, a device that includes a container that contains glass beads which are functionalized by lysine or polylysine adsorbed on their surface, and their use for capturing microorganisms. Also the diagnostic, elimination or reduction of the load of microorganisms of liquid or viscous samples in which microorganisms are captured on the glass beads which are functionalized by lysine or polylysine.

A method of extending shelf-life of food is provided herein. The extended shelf-life is provided by treating the food with at least one shelf-life extender selected from a group consisting of an isothiocyanate, a non-aromatic cyclic ketone, a boronic acid and a ligand.

A method of extending shelf-life of food is provided herein. The extended shelf-life is provided by treating the food with at least one shelf-life extender selected from a group consisting of an isothiocyanate, a non-aromatic cyclic ketone, a boronic acid and a ligand.

A particulate composition is disclosed, comprising, calculated by weight of dry matter: (a) 25-85 wt. % of organic acid salt selected from sodium acetate, potassium acetate, sodium lactate, potassium lactate, calcium lactate, sodium propionate, potassium propionate and combinations thereof; (b) 6-40 wt. % of diacetate component selected from sodium diacetate, potassium diacetate and combinations thereof; and (c) 5-30 wt. % of disodium diphosphate; wherein components (a), (b), and (c) together constitute at least 80 wt. % of the dry matter that is contained in the particulate composition. The particulate composition may suitably be applied as a food preservative, e.g. in meat products.

A particulate composition is disclosed, comprising, calculated by weight of dry matter: (a) 25-85 wt. % of organic acid salt selected from sodium acetate, potassium acetate, sodium lactate, potassium lactate, calcium lactate, sodium propionate, potassium propionate and combinations thereof; (b) 6-40 wt. % of diacetate component selected from sodium diacetate, potassium diacetate and combinations thereof; and (c) 5-30 wt. % of disodium diphosphate; wherein components (a), (b), and (c) together constitute at least 80 wt. % of the dry matter that is contained in the particulate composition. The particulate composition may suitably be applied as a food preservative, e.g. in meat products.

Methods and systems for generating a highly energized fluid formula for use in tempering grains and other foodstuffs is described. The temper fluid described herein is capable of reducing pathogens and/or pesticide residues on grains and other foodstuffs. The tempering fluid may include chlorine dioxide with an oxidative carrier solution, and may further include carboxylic acids. The methods described herein may include an alkaline fluid pre-rinse prior to treatment of the grain with the energized fluid formula.

A food preservative including zinc oxide nanoparticles derived from a pomegranate peel extract and a nanocomposite obtained from at least one of a beetroot extract and a red cabbage extract. The food preservative is characterized by a Fourier-transform infrared spectroscopy (FTIR) pattern including a broad peak at 3500 cm.sup.1 to 3000 cm.sup.1 and a series of three peaks at 900 cm.sup.1 to 1200 cm.sup.1.