A liquid nitrogen quick-freezing preservation method for fresh bamboo shoots. The method includes performing a coating treatment on cuts of fresh bamboo shoots, which reduces the moisture loss through the cuts, slows down the degree of lignification of the bamboo shoots, mitigates color changes at the cuts, inhibits excessively fast reproduction of microorganisms at the cuts and prevents invasion of microorganisms from the cuts, so that a decrease in nutritional value is reduced, the deterioration of the appearance quality of the bamboo shoots is mitigated, and the nutritional value and commodity value of the bamboo shoots are maintained. The method further includes an intermittent ultrasonic treatment on the fresh bamboo shoots, so that coating substances form films on the surfaces of the cuts more easily, preventing the fresh bamboo shoots from being eroded by microorganisms and preventing nutrient substances from being decomposed and utilized by the microorganisms.

The present invention relates to solid, at least three-phase active substance preparations, in which two separate phases are embedded multiparticulately into a coherent, active substance-free and antioxidant-free phase, where one of the embedded phases comprises at least one oxidation-sensitive active substance and the second comprises at least one antioxidant. The invention also relates to a method for producing these active substance preparations, and to the use thereof in food supplements, foods, feeds, body care products, and pharmaceuticals.

The present invention relates to solid, at least three-phase active substance preparations, in which two separate phases are embedded multiparticulately into a coherent, active substance-free and antioxidant-free phase, where one of the embedded phases comprises at least one oxidation-sensitive active substance and the second comprises at least one antioxidant. The invention also relates to a method for producing these active substance preparations, and to the use thereof in food supplements, foods, feeds, body care products, and pharmaceuticals.

Disclosed herein are personal care and home care composition comprising the whole of fatty acids (unfractionated) of Tung seed oil (Aleurites fordii, Vernicia fordii (family: Euphorbiaceae) as an antimicrobial preservative. The invention further discloses process of preparation of such compositions having fatty acids of Tung seed oil which are produced by saponification of commercially available Tung oil from seeds of the nuts of Tung tree. The home and personal care compositions comprising whole mixture of fatty acids derived from the corresponding triglyceride oil at concentration of 0.5 to 2% w/w of the total composition help preserve the composition without any additional antimicrobial preservatives.

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 peels and onion peels, and an outer coating of chia nano particles. The outer coating encapsulates the inner core.

A method of fabricating a plant-based additive for inhibiting nitrite formation during meat preparation includes reacting a pomegranate peel extract with a zinc precursor solution to obtain a reaction mixture, stirring the reaction mixture for 15 to 60 min at a temperature of 50 to 90 C. to obtain zinc oxide nanoparticles; and combining the zinc oxide nanoparticles with at least one extract selected from the group consisting of red cabbage extract and a beet root extract to obtain the plant-based additive. The extract comprises 500 to 1000 parts per million of nitrate relative to a total weight of the plant-based additive.

A method of fabricating a plant-based additive for inhibiting nitrite formation during meat preparation includes reacting a pomegranate peel extract with a zinc precursor solution to obtain a reaction mixture, stirring the reaction mixture for 15 to 60 min at a temperature of 50 to 90 C. to obtain zinc oxide nanoparticles; and combining the zinc oxide nanoparticles with at least one extract selected from the group consisting of red cabbage extract and a beet root extract to obtain the plant-based additive. The extract comprises 500 to 1000 parts per million of nitrate relative to a total weight of the plant-based additive.

A process for converting pomace derived from the production of fruit wine into a nutrient-rich food product, and a product made by said process. The process comprises milling the pomace, carrying out an anaerobic ethanolic fermentation in an anaerobic fermenter by adding yeast and optionally sugars to produce ethanol; carrying out an aerobic acetic acid fermentation in an aerobic fermenter by adding acetic acid bacteria to produce acetic acid, shearing the acetic acid pomace to produce a raw puree; and further processing the raw puree into a puree or powder. The process can be used to produce a product that qualifies for Kosher certification. The nutrient-rich product can be used as an ingredient in foods as a flavour, texture and color enhancer, to mask bitter flavours or off-notes, as a preservative, to fortify processed foods.

A process for converting pomace derived from the production of fruit wine into a nutrient-rich food product, and a product made by said process. The process comprises milling the pomace, carrying out an anaerobic ethanolic fermentation in an anaerobic fermenter by adding yeast and optionally sugars to produce ethanol; carrying out an aerobic acetic acid fermentation in an aerobic fermenter by adding acetic acid bacteria to produce acetic acid, shearing the acetic acid pomace to produce a raw puree; and further processing the raw puree into a puree or powder. The process can be used to produce a product that qualifies for Kosher certification. The nutrient-rich product can be used as an ingredient in foods as a flavour, texture and color enhancer, to mask bitter flavours or off-notes, as a preservative, to fortify processed foods.

A method and formulation for improvement in at least the texture and shelf stability of starch-based foods is disclosed, such as but not limited to gummy candies, through the incorporation of polyphenols, wherein said polyphenols may include but are not limited to one or more of flavonoids, phenolic acids, lignans, stilbenes, and tannins. This method and formulation comprises the use of polyphenol molecules to improve and stabilize starch-based foods for extended periods of time without the use of artificial preservatives. The method and formulation including one or more polyphenols also allows utilization of specific beneficial qualities of the polyphenols including: flavor, aroma, color and the numerous associated health benefits. Thus, the method and formulation facilitates the production of various starch-based foods (e.g., chewy candies, mochi, breads, cakes, pastas, etc.) with unique and previously unattainable qualities that are advantageous for consumer-packaged foods.