The present disclosure discloses an edible film for food preservation, the edible film comprising at least 90 wt % of a first component. The first component comprises chitosan and aloe vera extract. Named parts comprised in the first component make up 100 wt % of the first component. The present disclosure also discloses a method for forming an edible film, the method comprising the steps of extracting aloe vera gel; dissolving chitosan into an aqueous solution; mixing the aloe vera gel with the chitosan solution; casting a film solution; and drying the film to form the edible film. The present disclosure also discloses a packaging for food comprising the edible film.

The present invention relates to a method for improving yield, disease management and post-harvest quality of a crop, a plant or an agricultural produce using laminarin or a composition comprising laminarin. The present invention also relates to combinations of laminarin and additional agrochemically active agents, such as fungicides for improving yield, disease management and post-harvest quality of a crop, a plant or an agricultural produce.

The present invention relates to a method for improving yield, disease management and post-harvest quality of a crop, a plant or an agricultural produce using laminarin or a composition comprising laminarin. The present invention also relates to combinations of laminarin and additional agrochemically active agents, such as fungicides for improving yield, disease management and post-harvest quality of a crop, a plant or an agricultural produce.

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.

They are prepared by a high energy method (e.g. by sonication) from: an oily solution of edible oils (e.g. high-oleic sunflower oil) as solvent, with melatonin (e.g. 100 M) and edible fat-soluble antioxidant agents (e.g. 100 M -tocopherol), and an aqueous solution of edible water-soluble stabilizing agents (e.g. dextrin 1% w/v). These formulations, applied externally (e.g. by spraying) are useful for preharvest application and/or postharvest preservation of fruits or vegetables, particularly of stone fruits, and specifically of sweet cherries. In two varieties of sweet cherries and two varieties of plums, preservations with the formulations are significantly better than those reached with aqueous solutions of melatonin, or with a commercial formulation, or in the absence of treatment.

Stabilized peroxycarboxylic acid compositions are provided. The stable peroxycarboxylic acid compositions are particularly suitable for use in sanitizing equipment and surfaces to reduce yeasts, spores and bacteria, including those having contact with food, food products and/or components thereof, which require or benefit from infection control suitable for direct contact with such food sources are provided.

Stabilized peroxycarboxylic acid compositions are provided. The stable peroxycarboxylic acid compositions are particularly suitable for use in sanitizing equipment and surfaces to reduce yeasts, spores and bacteria, including those having contact with food, food products and/or components thereof, which require or benefit from infection control suitable for direct contact with such food sources are provided.

An oil comprising (i) at least 30 wt. % of one or more polyunsaturated fatty acids having at least 4 double bonds; (ii) at least one first antioxidant; and (iii) less than about 1000 ppm lecithin. The oil may comprise less than about 750 ppm of a second antioxidant chosen from an ascorbic acid derivative.

An oil comprising (i) at least 30 wt. % of one or more polyunsaturated fatty acids having at least 4 double bonds; (ii) at least one first antioxidant; and (iii) less than about 1000 ppm lecithin. The oil may comprise less than about 750 ppm of a second antioxidant chosen from an ascorbic acid derivative.