The use of low energy spontaneous emulsification method to fabricate acidified antimicrobial nanoemulsions suitable for utilization as a food disinfectant/sanitizer is described. The method of these teachings includes pouring an organic phase (containing oil and surfactant and oil-soluble components) into an aqueous phase (containing water and water-soluble components), which leads to the spontaneous formation of fine droplets due to rapid diffusion of the surfactant from the oil phase into the aqueous phase.

Some embodiments of food preservatives, methods of preparation thereof, and methods of room-temperature preservation, in the technical field of food preservation, are disclosed. In some embodiments, the food preservative includes chitosan, Chinese prickly ash oil, and astaxanthin. In other embodiments, the food preservative includes glycerol, acetic acid, and water. In further embodiments, the glycerol, the acetic acid, and the water are at a volume ratio of 5-30:5-25:915-985, and the chitosan and the water are at a mass-volume ratio of 5-20 g:915-985 mL. In some embodiments, the Chinese prickly ash oil, the chitosan, and the astaxanthin are at a volume-mass-mass ratio of 5-30 mL:5-20 g:0.01-0.06 g.

Mixture for the antifungal, antibacterial and antiviral treatment of plants and of ingredients or foods intended for human and/or zootechnical consumption includes: at least one chitosan or at least on salified chitosan from 35% to 85 % by weight, at least one cationic surfactant from 0.05% to 40% by weight, at least one compound containing copper from 0.1% to 10% in the case of mixtures intended for treatment for human or animal nutrition and from 10% to 40% in the case of mixtures intended for the control of fungal diseases in plants at least one inorganic acid from 2% to 20% by weight, and/or at least one organic acid from 10% to 20%, with an overall pH between 2.0 and 8.4.

The present disclosure relates to methods and systems for making one or more antimicrobial compositions and/or one or more virucidal disinfectant compositions. Said methods and systems include exposing a vegetable oil composition to ozone gas to cause ozonolysis of on one or more unsaturated fatty acids present in the vegetable oil composition, thereby forming an ozonated vegetable oil composition and exposing the ozonated vegetable oil composition to a temperature greater than 60 C. while in contact with water to decompose one or more ozonide compounds and form a heat-treated, ozonated vegetable oil composition. The present disclosure also relates to one or more uses of said one or more antimicrobial compositions and/or one or more virucidal disinfectant compositions.

The present disclosure relates to methods and systems for making one or more antimicrobial compositions and/or one or more virucidal disinfectant compositions. Said methods and systems include exposing a vegetable oil composition to ozone gas to cause ozonolysis of on one or more unsaturated fatty acids present in the vegetable oil composition, thereby forming an ozonated vegetable oil composition and exposing the ozonated vegetable oil composition to a temperature greater than 60 C. while in contact with water to decompose one or more ozonide compounds and form a heat-treated, ozonated vegetable oil composition. The present disclosure also relates to one or more uses of said one or more antimicrobial compositions and/or one or more virucidal disinfectant compositions.

Compositions are described that use glucono delta lactone (GDL) in a portion of a composition containing two portions with differing water activities. GDL is included in a low water activity portion that is in contact with a high water activity portion, such that an interface formed between the two portions contains gluconic acid formed by contact of GDL with water from the high water activity portion. Methods of controlling pH in a composition containing two portions with differing water activities and methods of controlling microbial growth at an interface of two portions with differing water activities are also described.

Compositions are described that use glucono delta lactone (GDL) in a portion of a composition containing two portions with differing water activities. GDL is included in a low water activity portion that is in contact with a high water activity portion, such that an interface formed between the two portions contains gluconic acid formed by contact of GDL with water from the high water activity portion. Methods of controlling pH in a composition containing two portions with differing water activities and methods of controlling microbial growth at an interface of two portions with differing water activities are also described.

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 provides a preserved food product comprising a ferulic acid component and an organic acid component in a molar ratio of at least 0.1, the ferulic acid component being selected from ferulic acid, ferulate and combinations thereof; and the organic acid component being selected from acetic acid, acetate, lactic acid, lactate, propionic acid, propionate and combinations thereof; wherein (i) the ferulic acid component and the organic acid component are homogeneously distributed throughout the preserved food product and said food product contains per kg of food product 3.6-75 mmol of the ferulic acid component and 10-200 mmol/kg of the organic acid component; or (ii) the surface of the food product contains 3.6-75 mmol per kg of the ferulic acid component and 10-200 mmol per kg of the organic acid component, the surface of the food product being defined as the outside layer of the food product having a thickness of 0.5 mm.

The inventors have found that bacterial spoilage of food products can be delayed very effectively by using a combination of ferulic acid component and organic acid component in carefully balanced concentrations.

The present invention provides a preserved food product comprising a ferulic acid component and an organic acid component in a molar ratio of at least 0.1, the ferulic acid component being selected from ferulic acid, ferulate and combinations thereof; and the organic acid component being selected from acetic acid, acetate, lactic acid, lactate, propionic acid, propionate and combinations thereof; wherein (i) the ferulic acid component and the organic acid component are homogeneously distributed throughout the preserved food product and said food product contains per kg of food product 3.6-75 mmol of the ferulic acid component and 10-200 mmol/kg of the organic acid component; or (ii) the surface of the food product contains 3.6-75 mmol per kg of the ferulic acid component and 10-200 mmol per kg of the organic acid component, the surface of the food product being defined as the outside layer of the food product having a thickness of 0.5 mm.

The inventors have found that bacterial spoilage of food products can be delayed very effectively by using a combination of ferulic acid component and organic acid component in carefully balanced concentrations.