A pH responsive film for indicating food freshness includes a protein, a polysaccharide, and anthocyanin, wherein the protein and the polysaccharide form a protein/polysaccharide matrix within the film, and wherein the film is sufficient to change color in response to a change in pH of the film. Methods of making and using the film are included in the present disclosure. Food preservation systems utilizing the film are also presented.

Method for the preparation of microencapsulated essential oils or a formulation thereof for various non-agricultural applications.

The present invention relates to a method for fungicidal and/or bactericidal treatment of plants or foodstuffs using one or more essential oil(s) that enable the treatment of strains resistant to synthetic fungicides and/or bactericides.

Compositions are disclosed herein that comprise a mixture of at least one Albizia extract and a Magnolia extract. In some embodiments, the composition comprises a mixture of at least one Albizia extract enriched for one or more macrocyclic alkaloids and at least one Magnolia extract enrich for one or more lignans.

The present technology provides a method for extending the shelf-life of a cooked meat substitute. The method includes adding a shelf-life extending agent that includes konjac gum, psyllium fiber, or mixtures thereof to a non-meat protein to obtain a meat substitute; and cooking the meat substitute to obtain the cooked meat substitute; wherein the refrigerated shelf-life of the cooked meat substitute is longer than a cooked meat substitute that does not include the shelf-life extending agent.

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 relates to a method for inactivating Cronobacter sakazakii, which belongs to the field of food safety technologies. The present invention provides a method to use tea polyphenols as an active ingredient to inactivate Cronobacter sakazakii. The invention can be used to control and eliminate the contamination of Cronobacter sakazakii in food or food processing, especially the contamination of Cronobacter sakazakii during PIF production. The present invention provides an effective method to clean and sterilize the environment and the equipment, especially to clean the inner wall of the equipment which is hard to clean due to biofilms formed inside.

Provided are microcapsules containing a solid core including at least one essential oil mixed with a porous solid material, where this solid core is coated by at least one layer of a polyurea film and/or a polyurethane film or an amphipathic shell composed of a multivalent salt form of at least one alkanoic acid. Further provided are compositions including these microcapsules, and uses thereof in a variety of agricultural and environmental applications.

A synergistic system for substantially reducing surface contaminants of a food and inhibiting yeast, mold and bacteria growth in a food, beverage or food grade cosmetic preparation comprising a substantially transparent and odorless solution made from a plurality of substantially organic compounds selected from: citric acid, sodium citrate, vegetable glycerin, sea salt, potassium sorbate, decyl glucoside, calcium ascorbate, grapefruit seed extract, quillaja saponin, calcium carbonate, ascorbic acid, sodium percarbonate and sodium bisulfate, and an applicator for applying the solution to the food substance.

The present invention is directed to a process for making a concentrated vinegar product by simple evaporation, which concentrated vinegar product can also be used as intermediate in the production of products that can be listed on food labels as vinegar.