A method of producing a cannabinoid nanoparticle carrier composition for administration to a human and thereafter producing a consumable food product including the cannabinoid nanoparticle emulsification. The cannabinoid nanoparticle carrier composition is combined with a particulate food product, herb or spice, sugar, salt, or particulate preservative, mixed into a slurry or suspension, dried, and then ground to a size suitable for human consumption.

This invention relates to the use of the metal complexes which are mimetics of the superoxide dismutase (SOD) enzyme produced from macrocyclic polyazapyridinophane compounds of formula (1) as food agents and also as cosmetics.

Compounds of formula (I) are as defined in the claims, and their use in compositions and methods for the control and/or prevention of microbial infection, particularly fungal infection, in plants and to processes for the preparation of these compounds.

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Compounds of formula (I) are as defined in the claims, and their use in compositions and methods for the control and/or prevention of microbial infection, particularly fungal infection, in plants and to processes for the preparation of these compounds.

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A method of making coated beetroot slices can include obtaining beetroot; washing and drying the beetroot; chopping the dried beetroot to obtain beetroot slices; dipping the beetroot slices in a solution to obtain coated beetroot slices; sieving the beetroot slices; freeze-drying the coated beetroot slices; and storing the freeze-dried coated beetroot slices. The solution can include about 1% Arabic gum solution.

An acid and alkali-resistant, as well as thermostabilized antimicrobial peptide is provided. This peptide is engineered to endure extreme pH conditions, high temperatures, and sustain its natural conformation. This is achieved by bonding the antimicrobial peptide with a structure-lock component via non-covalent interactions, effectively preserving its biologically active conformation. Moreover, the antimicrobial peptide is enveloped within a controlled release encapsulation material, facilitating controlled and sustained release in diverse applications.

A composition for preventing fungal spoilage in post-harvest fruits, vegetables and flowers, method and use thereof is provided. The composition has beta-cyclocitral (-cyclocitral) as the only active ingredient that inhibits or delay fungal growth on post-harvest fruits, vegetables and flowers and provides excellent results in the preservation and the shelf life of these products. Furthermore, the method for preventing fungal spoilage in post-harvest fruits, vegetables and flowers is carried out by applying the composition through different techniques directly to the products or on the surface of the container or package.

A composition for preventing fungal spoilage in post-harvest fruits, vegetables and flowers, method and use thereof is provided. The composition has beta-cyclocitral (-cyclocitral) as the only active ingredient that inhibits or delay fungal growth on post-harvest fruits, vegetables and flowers and provides excellent results in the preservation and the shelf life of these products. Furthermore, the method for preventing fungal spoilage in post-harvest fruits, vegetables and flowers is carried out by applying the composition through different techniques directly to the products or on the surface of the container or package.

Methods, kits, and treatment compositions for treating agricultural products to reduce or preventing wildfire smoke taint or other types of taint, including treated agricultural products, are provided. One or more treatment compositions effective in reducing or preventing wildfire smoke taint are preferably applied to agricultural products such as, for example, wine grapes prior to and/or during wildfire smoke exposure.

Methods, kits, and treatment compositions for treating agricultural products to reduce or preventing wildfire smoke taint or other types of taint, including treated agricultural products, are provided. One or more treatment compositions effective in reducing or preventing wildfire smoke taint are preferably applied to agricultural products such as, for example, wine grapes prior to and/or during wildfire smoke exposure.