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.

The present disclosure relates to compositions, solutions, and methods for extending the shelf life of food compositions. For example, the disclosure is directed to food compositions or solutions comprising silk fibroin. In some instances, the compositions may be coated with a silk fibroin layer. The disclosure is also directed to methods of preparing food compositions. The methods include spray-coating, dip-coating, or mixing the food compositions with fragments of silk fibroin.

The present disclosure relates to compositions, solutions, and methods for extending the shelf life of food compositions. For example, the disclosure is directed to food compositions or solutions comprising silk fibroin. In some instances, the compositions may be coated with a silk fibroin layer. The disclosure is also directed to methods of preparing food compositions. The methods include spray-coating, dip-coating, or mixing the food compositions with fragments of silk fibroin.

The present invention provides an anti-oxidant composition comprising (a) an extract obtained from or obtainable from a plant of the Labiatae family, (b) an extract obtained from or obtainable from a plant of the genus Matricaria or of the genus Chamaemelum.

The present invention provides an anti-oxidant composition comprising (a) an extract obtained from or obtainable from a plant of the Labiatae family, (b) an extract obtained from or obtainable from a plant of the genus Matricaria or of the genus Chamaemelum.

A food preservative having antimicrobial and antioxidant activity and a method of fabrication. The food preservative includes an inner core including an extract of pomegranate pools and onion pools, and an outer coating of chia nano particles. The outer costing encapsulates the inner core.

A food preservative having antimicrobial and antioxidant activity and a method of fabrication. The food preservative includes an inner core including an extract of pomegranate pools and onion pools, and an outer coating of chia nano particles. The outer costing encapsulates the inner core.

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 disclosure relates to methods for extracting pomegranate to obtain pomegranate compositions. The present disclosure is further directed to foods and beverages containing pomegranate compositions obtained by the methods.

The present invention fits into the field of preservation of foods, preferably baked products, and relates to a composition comprising fermented flour obtained from fermentation by means of lactic and/or propionic acid bacteria, an extract of plant origin, more specifically an extract of Sorbus aucuparia L., and a carrier. The present invention also relates to the use of said composition, preferably in powder form, as an additive for the preservation of foods, preferably baked products. Preferably, the composition of the invention is added to the ingredients for preparing the above-mentioned foods prior to baking.