ANTIMICROBIALLY ACTIVE MIXTURES

Abstract

The present invention is on the field of antimicrobial active substances. In addition to novel uses of distinct antimicrobial mixtures according to the invention, the present invention also relates to preparations containing such mixtures, particularly preparations serving for nutrition or pleasure or pharmaceutical preparations, as well as methods for preparing such preparations and methods for antimicrobial treatment of preparations serving for nutrition or pleasure or pharmaceutical preparations.

Claims

1-13. (canceled)

14. A method for antimicrobial treatment of a preparation serving for food or pleasure or a pharmaceutical preparation, the method comprising adding to the preparation an antimicrobial mixture comprising: (A) one or more plant extract(s) and/or one or more fraction(s) thereof having an antimicrobial effect chosen from extracts from plants of the following families: Asparagaceae, Cannabaceae, Ericaceae, Lythraceae, Krameriaceae, Rosaceae, and Vitaceae, and/or fractions thereof; and (B) one or more flavoring agent(s) having an antimicrobial effect and/or which increase the antimicrobial effectiveness of component (A) and/or which reduce, mask or modify an unpleasant taste impression of component (A) and/or which increase or modify a pleasant taste impression of component (A), chosen from Abrusosides and Balansines, malic acid, Benzaldehyde, gamma-Decalacton, delta-Decalacton, 3,7-Dihydroxy-4-methoxyflavan-isomeres, Eriodictyol, Ethyl-2-methylbutyrat, Ethylbutyrate, Ethylcapronate, Geranial, Hesperetin, or extracts of Rubus suavissimus, Hesperetindihydrochalkone, Hesperidindihydrochalkone, Hydroxybenzoic acid amides, preferably 2,4-Dihydroxybenzoic acid vanillyl amide, 4-Hydroxydihydrochalcone preferably Phloretin and Davidigenin, p-Hydroxybenzaldehyde, p-Hydroxybenzoic acid, Homoeriodictyol, Limonene, lactic acid, Menthofurolacton, Mogroside, Naringenin, Naringindihydro-chalkon, Neoisoflavonoids, Neohesperidindhydrochalkon, Neral, delta-Octalacton, Pellitorin, Piperonal, Phloridzin, Phyllodulcin-Isomers, Rubusoside, mixtures of Rubusosid-isomers and -homologues, 1-(2,4-Dihydroxy-phenyl)-3-(3-hydroxy-4-methoxy-phenyl)-propane-1-on, Steviosides and Rebaudio sides, Trilobatin, Vanillin, Vanillic acid, vanillyl lignanes, tartaric acid and cinnamon aldehyde, and a mixture thereof.

15. The method according to claim 14, wherein component (B) improves the antimicrobial effectiveness of component (A) and/or reduces, masks or modifies an unpleasant taste impression of component (A), and/or increases or modifies a pleasant taste impression of component (A).

16. The method according to claim 14, wherein the antimicrobial mixture is effective against one or more germs chosen from Dekkera bruxellensis, Candida albicans, Candida parapsilosis, Candida pseudointermedia, Saccharomyces cerevisiae, Saccharomycodes ludwigii, Zygo-saccharomyces bailii and Pichia sp., Aureobasidium sp., Alternaria alternata, Aspergillus brasiliensis, Aspergillus fumigatus, Cladosporium sp., Fusarium sp. Rhodotorula sp., Sporidiobolus sp., Sporobolomyces sp., Paecilomyces sp. and Penicillium sp..

17. The method according to claim 14, wherein the one or more plant extract(s) and/or one or more fraction(s) thereof of component (A) is/are chosen from one or more extracts of berries and/or one or more fraction(s) thereof.

18. The method according to claim 14, wherein the antimicrobial mixture is synergistically effective against one or more germs chosen from S. cerevisiae, Z. bailii, C. albicans, A. pullulans and A. brasiliensis.

19. The method according to claim 14, wherein component (B) comprises one or more flavoring agent(s) chosen from eriodictyol, hesperetin, homoeriodictyol, naringenin, pellitorin, and vanillic acid.

20. The method according to claim 14, wherein component (A) comprises one or more compound(s) chosen from catechines, chlorogenic acid, p-cumaric acid, epicatechines, ellagic acid, gallic acid, caffeic acid, sinapinic acid, and cinnamic acid.

21. The method according to claim 14, wherein a ratio of a total amount of component (A) to a total amount of component (B) is 100:1 to 1:1 ((A):(B)).

22. The method according to claim 14, wherein a ratio of a total amount of component (A) to a total amount of component (B) is 10:1 to 1:1 ((A):(B)).

23. A preparation serving for nutrition or pleasure or a pharmaceutical preparation comprising an antimicrobial mixture in an amount sufficient to provide an antimicrobial effect on the preparation, the antimicrobial mixture comprising: (A) one or more plant extract(s) and/or one or more fraction(s) thereof having an antimicrobial effect chosen from extracts from plants of the following families: Asparagaceae, Cannabaceae, Ericaceae, Lythraceae, Krameriaceae, Rosaceae, and Vitaceae, and/or fractions thereof; and (B) one or more flavoring agent(s) having an antimicrobial effect and/or which increase the antimicrobial effectiveness of component (A) and/or which reduce, mask or modify an unpleasant taste impression of component (A) and/or which increase or modify a pleasant taste impression of component (A), chosen from Abrusosides and Balansines, malic acid, Benzaldehyde, gamma-Decalacton, delta-Decalacton, 3,7-Dihydroxy-4-methoxyflavan-isomeres, Eriodictyol, Ethyl-2-methylbutyrat, Ethylbutyrate, Ethylcapronate, Geranial, Hesperetin, or extracts of Rubus suavissimus, Hesperetindihydrochalkone, Hesperidindihydrochalkone, Hydroxybenzoic acid amides, preferably 2,4-Dihydroxybenzoic acid vanillyl amide, 4-Hydroxydihydrochalcone preferably Phloretin and Davidigenin, pHydroxybenzaldehyde, p-Hydroxybenzoic acid, Homoeriodictyol, Limonene, lactic acid, Menthofurolacton, Mogroside, Naringenin, Naringindihydro-chalkon, Neoisoflavonoids, Neohesperidindhydrochalkon, Neral, delta-Octalacton, Pellitorin, Piperonal, Phloridzin, Phyllodulcin-Isomers, Rubusoside, mixtures of Rubusosid-isomers and -homologues, 1-(2,4-Dihydroxy-phenyl)-3-(3-hydroxy-4-methoxy-phenyl)-propane-1-on, Steviosides and Rebaudio sides, Trilobatin, Vanillin, Vanillic acid, vanillyl lignanes, tartaric acid and cinnamon aldehyde, and a mixture thereof.

24. The preparation according to claim 23, wherein the antimicrobial mixture is effective against one or more germs chosen from Dekkera bruxellensis, Candida albicans, Candida parapsilosis, Candida pseudointermedia, Saccharomyces cerevisiae, Saccharomycodes ludwigii, Zygo-saccharomyces bailii and Pichia sp., Aureobasidium sp., Alternaria alternata, Aspergillus brasiliensis, Aspergillus fumigatus, Cladosporium sp., Fusarium sp. Rhodotorula sp., Sporidiobolus sp., Sporobolomyces sp., Paecilomyces sp. and Penicillium sp..

25. The preparation according to claim 23, wherein the one or more plant extract(s) and/or one or more fraction(s) thereof of component (A) is/are chosen from one or more extracts of berries and/or one or more fraction(s) thereof.

26. The preparation according to claim 23, wherein the antimicrobial mixture is synergistically effective against one or more germs chosen from S. cerevisiae, Z. bailii, C. albicans, A. pullulans and A. brasiliensis.

27. The preparation according to claim 23, wherein component (B) comprises one or more flavoring agent(s) chosen from eriodictyol, hesperetin, homoeriodictyol, naringenin, pellitorin, and vanillic acid.

28. The preparation according to claim 23, wherein component (A) comprises one or more compound(s) chosen from catechines, chlorogenic acid, p-cumaric acid, epicatechines, ellagic acid, gallic acid, caffeic acid, sinapinic acid, and cinnamic acid.

29. The preparation according to claim 23, wherein a ratio of a total amount of component (A) to a total amount of component (B) is 100:1 to 1:1 ((A):(B)).

30. The preparation according to claim 23, wherein a ratio of a total amount of component (A) to a total amount of component (B) is 10:1 to 1:1 ((A):(B)).

31. The preparation according to claim 23 chosen from foodstuffs comprising ingredients of animal origin.

32. The preparation according to claim 31, wherein the foodstuff is chosen from mayonnaise, minced meat and sausage products, sweetened drinks, syrups, ketchup, salad creams, and dressings.

Description

EXAMPLES

[0077] 1. Punica granatum Extract (GRA):

[0078] A pomegranate skin extract is produced by that pomegranates are cut in half and are pressed and the remaining skin rests are subsequently homogenized with warm water at a temperature of 50 C. The mash is subsequently pressed. The obtained extract (filtrate) is subsequently concentrated by distillation.

[0079] The obtained, concentrated extract contains, among others, the following components:

TABLE-US-00001 Component Surface percentage.sup.1 Punicalagin 14.73 Digalloyl-gallagyl-hexoside 9.49 Granatin B 8.24 Punicacortein D 7.95 Punicacortein A 5.73 Ellagic acid 3.09 .sup.1Determination of the surface percentage by UPLC-NQAD

[0080] For a subsequent production of single fractions of the concentrated extract, a membrane filtration may for example be applied.

[0081] For the production of the membrane filtrates from the pomegranate skin extract, a polyethylene glycol-based flat membrane with a membrane surface of 26 cm.sup.2 and a cut-off of 2500 Da was rinsed with ultrapure water at 30 bar and twice for 20 minutes. A 1% extract solution (200 g) was provided in the feed container, heated to 30 C. and impinged with a pressure of 30 bar. After throughput of 138.23 g, it was diluted with 100 g of water and filtered again. The membrane filtrates were lyophilized and a permeate with a yield of 16.8% and a retentate with a yield of 65.8% was obtained.

[0082] The obtained fractions were subsequently examined for their components by mass spectrometry. The obtained fractions contain, among others, the following non-volatile components:

TABLE-US-00002 Molecular Molar Molecule Fragmentations t.sub.R No. Compound formula mass [Da] ion [M H].sup. [m/z] [min] Permeate 1 Citric acid C.sub.6H.sub.8O.sub.7 192 191 391 0.59 2 2,3-(S)-HHDP-D-glucose C.sub.20H.sub.18O.sub.14 482 481 331 0.69 3 Glucogallin C.sub.13H.sub.16O.sub.10 332 331 125 169 1.13 Retentate 1 Punicalin C.sub.34H.sub.22O.sub.22 782 781 601, 299, 300 1.51 2 Punicalagin C.sub.48H.sub.28O.sub.30 1084 1083 781, 301 2.16 3 Punicalagin C.sub.48H.sub.28O.sub.30 1084 1083 781, 301 2.67 4 Granatin A C.sub.34H.sub.24O.sub.23 800 301 2.85 5 Granatin B C.sub.34H.sub.28O.sub.27 925 951 933, 301 4.07 6 Ellagic acid C.sub.14H.sub.6O.sub.8 302 301 4.39

[0083] 2. Red Berry ExtractMixture of Vaccinium macrocarpon, Vaccinium Angustifolium and Fragariaanapassa (ROBE):

[0084] An extract is produced by that fruits of Vaccinium macrocarpon, Vaccinium angustifolium and Fragariaanapassa are mixed and subsequently a filtrate is obtained after pressing. Subsequently, the filtrate (extract) is concentrated by distillation.

[0085] The obtained, concentrated extract contains, among others, the following components:

TABLE-US-00003 Components Surface percentage.sup.1 Quinic acid 6.94 Cyanidin 3-O-glucoside 2.59 Avicularin 2.43 Quercetin 2.09 Chlorogenic acid 2.03 Catechin 1.86 Peonidin 3-arabinoside 1.34 Malvidin-3-glucoside 1.22 Quercetin-3-galactoside 1.18 ()-Epicatechin 1.04 .sup.1Determination of the surface percentage by UPLC-NQAD

[0086] 3. Vitis vinifera Extract (Grape Stone Extract):

[0087] An extract is produced by that, at first, grape stones are milled. Then these are extracted with water at 50 C. and filtered to obtain the extract. Subsequently, the obtained extract is concentrated by distillation.

[0088] The obtained, concentrated extract contains, among others, the following components:

TABLE-US-00004 Components Surface percentage.sup.1 Epicatechin 9.05 Catechin 8.41 Procyanidin B2 5.45 Epicatechin gallate 5.17 Procyanidin B4 4.5 Gallic acid 3 Procyanidin C1 2.61 3-Galloylprocyanidn B2 2.53 .sup.1Determination of the surface percentage by UPLC-NQAD

[0089] For a subsequent production of single fractions of the concentrated extract, a membrane filtration may for example be applied.

[0090] For the production of the membrane filtrates from the grape stone extract, a polyethylene glycol-based flat membrane with a membrane surface of 26 cm.sup.2 and a cut-off of 2500 Da was rinsed with ultrapure water at 30 bar and twice for 20 minutes. A 1% extract solution (200 g) was provided in the feed container, heated to 30 C. and impinged with a pressure of 30 bar. After throughput of 138.23 g, it was diluted with 100 g of water and filtered again. The membrane filtrates were lyophilized and a permeate with a yield of 7.6% and a retentate with a yield of 58.8% was obtained.

[0091] Alternatively or additionally, a polar and a nonpolar fraction can be obtained, e.g. by means of chromatographic methods.

[0092] For the production of a polar and an unipolar fraction, a solution of 100 mg grape stone extract in 1 mL deionized water was produced and applied on the preparative HPLC column (PRP-1 column 25021.5 mm; 10 m particle size) which was preconditioned with water/ethanol (90/10) at a flow rate of 10 ml/minute. Deionized water and ethanol (99.5%) were used as solvent at an oven temperature (60 C. isotherm). First, it was eluted for 25 min with water/ethanol (90/10). Afterwards, the ethanol proportion was increased within ten minutes by ten percent to 20% and was kept at a constant level for 10 minutes. Subsequently, the ethanol proportion was increased to 100% within five minutes and maintained for five minutes. The polar fraction was collected at a run-time of from 10 to 36 minutes and the unipolar fraction was collected at a run-time of from 37 to 55 minutes. The yield of the polar fraction was 48% and the yield of the unipolar fraction was 28%.

[0093] The obtained fractions were subsequently examined for their components by mass spectrometry. The obtained fractions contain, among others, the following non-volatile components:

TABLE-US-00005 Molecular Molar Molecule Fragmentations t.sub.R No. Compound formula mass [Da] ion [M H].sup. [m/z] [min] Permeate 1 Gallic acid O.sub.7H.sub.6O.sub.5 170 169 125 1.12 2 ()-Catechin C.sub.15H.sub.14O.sub.6 290 289 245, 205, 179 2.75 3 ()-Epicatechin C.sub.15H.sub.14O.sub.6 290 289 245, 205, 179 3.17 4 ()-Epicatechin 3-O-gallat C.sub.22H.sub.18O.sub.10 442 441 331, 289, 271, 169 4.21 Retentate 1 Gallic acid O.sub.7H.sub.6O.sub.5 170 169 125 1.08 2 Procyanidin C.sub.45H.sub.38O.sub.18 866 865 739, 713, 695, 1.69 C2 575, 407, 289 3 ()-Catechin C.sub.14H.sub.14O.sub.6 290 289 245, 205, 179 2.66 4 Procyanidin C.sub.30H.sub.26O.sub.12 578 577 425, 289 2.76 B1 5 Procyanidin C.sub.45H.sub.38O.sub.18 866 865 577, 575, 425, 407 2.88 C1 6 Procyanidin C.sub.30H.sub.26O.sub.12 578 577 425, 289 2.97 B3 Procyanidin C.sub.30H.sub.26O.sub.12 578 577 425, 289 3.07 B2 7 ()-Epicatechin C.sub.15H.sub.16O.sub.6 290 289 245, 205, 179 3.15 8 Procyanidin C.sub.37H.sub.30O.sub.16 730 729 577, 289 3.93 B-gallat 9 ()-Epicatechin 3-O-gallat C.sub.22H.sub.18O.sub.10 442 441 289, 271, 169 4.28 10 Procyanidin C.sub.30H.sub.26O.sub.12 578 577 425, 289, 125 4.49 B5 Polar fraction 1 ()-Catechin C.sub.15H.sub.14O.sub.6 290 289 245, 205, 179 2.54 2 Procyanidin C.sub.30H.sub.26O.sub.12 578 577 451, 289 2.58 B1 3 Procyanidin C.sub.45H.sub.38O.sub.18 866 865 713, 695, 577, 2.83 C1 575, 425, 407, 289 4 Procyanidin C.sub.30H.sub.26O.sub.12 578 577 425, 289 2.95 B3 5 Procyanidin C.sub.30H.sub.26O.sub.12 578 577 425, 289 3.06 B2 8 ()-Epicatechin C.sub.15H.sub.14O.sub.6 290 289 245, 205, 179 3.17 9 Procyanidin C.sub.37H.sub.30O.sub.16 730 729 577, 289 3.44 B-gallat 10 Procyanidin C.sub.45H.sub.38O.sub.18 866 865 3.51 C Nonpolar fraction 1 ()-Catechin C.sub.15H.sub.14O.sub.6 290 289 245, 205, 179 2.49 2 ()-Epicatechin C.sub.15H.sub.14O.sub.6 290 289 245, 205, 179 3.13 3 Procyanidin C.sub.37H.sub.30O.sub.18 730 729 577, 289 3.60 B-gallate 4 Procyanidin C.sub.45H.sub.38O.sub.18 866 865 577, 425, 407, 289 3.76 C 5 Procyanidin C.sub.37H.sub.30O.sub.16 730 729 577, 289 3.86 B-gallate 6 Procyanidin C.sub.30H.sub.28O.sub.12 578 577 407, 289, 125 3.94 B7 7 ()-Epicatechin 3-O-gallat C.sub.22H.sub.18O.sub.10 422 441 289, 271, 169 4.24 8 Procyanidin C.sub.30H.sub.26O.sub.12 578 577 425, 289, 125 4.31 B5 9 Procyanidin C.sub.45H.sub.38O.sub.18 866 865 4.43 C 10 Procyanidin C.sub.37H.sub.30O.sub.16 730 729 575, 289, 125 5.34 B-gallate

[0094] 4. Examination of the Antimicrobial Effect of Different Extracts:

[0095] For the examination of the antimicrobial effect of different extracts alone, i.e. without a combination with component (B) according to the invention, exemplary extracts such as described in Examples 1 to 3 were used. For this purpose, the extracts were dissolved in citrate buffer at a pH of 3 and with 500 mg/kg. The samples were inoculated with 5.6310.sup.4 CFU/mL S. cerivisiae, 1.8910.sup.4 Z. bailii and 3.7510.sup.4 C. albicans.

TABLE-US-00006 Amount of CFU/mL after day Inoculum (CFU/mL) 1 7 14 21 28 S. cerivisiae ROBE 5.63 10.sup.4 1.0 10.sup.3 0 0 0 0 GRA 5.63 10.sup.4 4.0 10.sup.4 0 0 0 0 Z. bailii ROBE 1.89 10.sup.4 4.0 10.sup.3 1.0 10.sup.2 0 0 0 GRA 1.89 10.sup.4 4.0 10.sup.2 7.0 10.sup.1 0 0 0 C. albicans ROBE 3.75 10.sup.4 4.0 10.sup.3 4.0 10.sup.4 4.0 10.sup.4 4.0 10.sup.4 7.0 10.sup.4 GRA 3.75 10.sup.4 1.0 10.sup.3 4.0 10.sup.3 4.0 10.sup.3 3.3 10.sup.3 7.0 10.sup.3 A. pullulans ROBE 2.5 10.sup.4 7.0 10.sup.2 4.0 10.sup.1 4.0 10.sup.4 1.0 10.sup.3 4.0 10.sup.2 GRA 2.5 10.sup.4 1.0 10.sup.2 7.0 10.sup.1 7.0 10.sup.2 7.0 10.sup.1 0 A. brasiliensis ROBE 1.0 10.sup.4 3.7 10.sup.3 7.0 10.sup.1 1.0 10.sup.2 4.0 10.sup.1 4.0 10.sup.1 GRA 1.0 10.sup.4 7.0 10.sup.1 3.7 10.sup.2 1.0 10.sup.2 4.0 10.sup.1 3.7 10.sup.2

[0096] With regard to S. cerevisiae, lower germination numbers were observed after 24 g incubation time. After 7 days, the growth ceased.

[0097] With regard to Z. bailii, lower germination numbers were observed after 7 days and starting with 14 days, no new colony formation has taken place.

[0098] C. albicals resisted the extracts over the 21 days.

[0099] A. pullulans could be reduced during the 28 days. A 100% reduction could be observed for GRA after 28 days.

[0100] A. brasiliensis could be detected with lower germination number after 28 days.

[0101] As shown by the results below (cf. Example 7), the antimicrobial effectiveness of the extracts can be improved by combination with a component (B) as described herein.

[0102] 5. Further Examination on the Antimicrobial Effect of Selected Extracts and Fractions Thereof:

[0103] For further examination of the antimicrobial effect of different extracts alone, i.e. without a combination with component (B) or fractions thereof according to the invention, exemplary extracts or fractions thereof such as described in Examples 1 to 4 were used. The extracts or, respectively, fractions thereof were dissolved in citrate buffer at a pH of 5 and in a dose as indicated in the table. The samples were inoculated with 3.810.sup.4 CFU/mL S. cerivisiae.

TABLE-US-00007 Germination Germination number number Extract/ Dose S. cerevisiae S. cerevisiae Fraction [mg/kg] after inoculation after 28 days Vitis vinifera extract 500 3.80E+04 7.00E+02 Vitis vinifera 250 3.80E+04 7.00E+03 polar fraction Vitis vinifera 200 3.80E+04 7.00E+01 nonpolar fraction Vitis vinifera 200 3.80E+04 4.00E+03 membrane filtrate <2500 Da fration (permeate) Vitis vinifera 200 3.80E+04 7.00E+02 membrane filtrate >2500 Da fraction (retentate) Punica granatum 500 3.80E+04 4.00E+03 extract Punica granatum 100 3.80E+04 1.00E+04 membrane filtrate <2500 Da fration (permeate) Punica granatum 200 3.80E+04 1.00E+02 membrane filtrate >2500 Da fraction (retentate) Negative control with- 0 3.80E+04 4.00E+03 out addition Positive control 375 3.80E+04 1.00E+03 potassium sorbate

[0104] The negative control did not result in a significant reduction of the germination number.

[0105] However, the positive control with 375 mg/kg potassium sorbate also did not show a significant reduction in the germination number. The underlying reason is on the one side that in comparison to pH 3 as in application example table 2, sorbic acid is only in a small extent present in its effective non-dissociated form and the optimal growth of S. cerevisiae between pH 4 and 6 does occur at pH 5.

[0106] For the Punica granatum extract (and for the Vitis vinifera extract) no significant reduction in the germination number of S. cerevisiae can be observed. It was thus even more surprising that by fractionation of the extracts, an inhibition of the antimicrobial growth, i.e. reduction of the germination number by log 2 could be observed. Thus, the germination number was significantly reduced by addition of 200 mg/kg of the non-polar fraction of Vitis vinifera extract and by addition of 200 mg/kg Punica granatum membrane filtrate >2500 Da.

[0107] As is shown by the below results (cf. Example 7), the antimicrobial effectiveness of the extracts can be improved by combination with a component (B) as described herein.

[0108] 6. Interaction of Extracts and Flavouring Agents:

TABLE-US-00008 Basis Composition Smell Taste Drink with cherry Without addition Fruity, cherry Sweet, slightly sour, taste (produced by juicy 1 part syrup and 4 parts water) 200 ppm GRA Less cherry, less Sweet, more sour (Ex. 1) fruity, fatty, rancid, than basis, slightly stodgy astringent 200 ppm GRA Cherry, fruity, fatty Sweet, more juicy (Ex. 1) than basis +100 ppm Vanillic acid, +1 ppm Benzaldehyde 200 ppm grape stone Less cherry, less fruity Sweet, more sour extract (Ex. 3) than basis, astringent 200 ppm grape stone Fruity, cherry Sweet, slightly sour, extract (Ex. 3) more juicy than basis, +100 ppm Vanillic little astringent acid, +1 ppm Benzaldehyde 200 ppm ROBE Fruity, cherry Sweet, more sour (Ex. 2) than basis, slightly metallic 200 ppm ROBE (Ex. 2) Fruity, cherry Sweet, juicy +100 ppm Vanillic acid, +1 ppm Benzaldehyde Beer mixed drink Without addition Grapefruit, yeasty, Bitter after-taste, with grapefruit fruity sour taste, less than 0.1 Vol. % alcohol 200 ppm GRA Grapefruit, fruity Less bitter than ba- (Ex. 1) sis, more full-bodied +100 ppm Vanillic acid +20 ppm Homoeriodictyol +5 ppm Hesperitin 200 ppm grape stone Grapefruit, more fruity Slightly bitter, juicy extract (Ex. 3) than basis +100 ppm Vanillic acid +20 ppm Homoeriodictyol +5 ppm Hesperitin 200 ppm ROBE Grapefruit, fruity Slightly bitter, juicy (Ex. 2) +100 ppm Vanillic acid +20 ppm Homoeriodictyol +5 ppm Hesperitin Tomato ketchup Without addition Vinegar, pungent, to- Sour, stinging, sweet mato, carnation-like 500 ppm grape stone Vinegar, tomato, car- Sweet slightly less extract (Ex. 3) nation-like sour +5 ppm Hop extract +20 ppm Pellitorin 500 ppm ROBE Vinegar, tomato, car- Less sour, stinging, (Ex. 2) nation-like sweet +5 ppm Hop extract +20 ppm Pellitorin Salad cream with Without addition Egg, fatty, slightly vin- Fatty, sour, pungent 55% water egar mustard 500 ppm grape stone Egg, fatty, slightly vin- Fatty, slightly more extract (Ex. 3) egar sour, less pungent +200 ppm lactic acid mustard, slightly +0.1 ppm Geranial nutty +0.1 ppm Neral

[0109] The Examples show that by addition of distinct flavouring agents, the sensory impression of the product, to which the above-mentioned extracts were added, is improved while maintaining product-specific olfactory and gustatory notes. It has been found that undesired side-notes of the plant extracts such as bitter, astringent, metallic can be transferred into attributes which are sensorially perceived as positive such as more juicy, more full-bodied, sweeter and more complex when combined with the flavouring agents. The same applies accordingly to the combination of fractions of such extracts as described herein with the flavouring agents as described herein. For optimizing the desired effect, a skilled person may test and use different doses, depending on the matrix.

[0110] For a further test, still water, composed of 60 mg/kg Acesulfame-K, 60 mg/kg Sucralose, 0.15 g/100 g citric acid, 200 mg/kg GRA (Ex. 1) and 0.1 g/100 g cherry flavouring, was used. Flavouring agents and mixtures of flavouring agents with the effect described below were added and compared with the sensory profile of the basis without addition:

TABLE-US-00009 Addition of Sensory effect flavouring agent Dose compared to basis Eriodictyol 10 mg/kg Less benzaldehyde, more like ripe cherry, less astringent Hesperitin 25 mg/kg Stronger like juicy cherry Mogroside 10 mg/kg More complex in the taste, more mouthfill Matairesinol 10 mg/kg More fresh, more citric, less lingering Pellitorin 10 mg/kg More intensive cherry Steviolglycosides 10 mg/kg More complex in the taste, more mouthfill Vanillic acid 100 mg/kg More balanced, less sour

[0111] In the scope of a further test, the antimicrobial effect of aroma and extract combinations was examined. The following table shows the results of a germ load test, analogous to the experiments of Examples 5 and 6, with the difference that the mixture was produced with pure water at a pH of 7. For example, grape stone extract and the flavouring agent vanillic acid have a different effect against yeasts. In the combination, however, also an effect against fungi and an optimal effect against yeasts was observed. The pomegranate and red berry extract have a lower effect at pH 7 compared to pH 3 (cf. Example 5), the pomegranate extract eliminates S. cerevisiae in less than 14 days at 1000 mg/kg. In combination with Limonene-containing lemon oils, however, the effect can be increased for higher pH values.

TABLE-US-00010 Concentration S. cerevisiae Z. bailii C. albicans A. pullulans A. brasiliensis Component in sample Antimicrobial activity against the germs at pH 7 Grape stone 400 ppm Elimination Elimination extract (Ex. 3) in less than in less than 24 hours 7 days Vanillic acid 400 ppm Elimination Elimination Elimination in less than in less than in less than 14 days 24 hours 24 hours Grape stone 400/ Elimination Elimination Elimination Reduction Reduction extract (Ex. 3) + 400 ppm in less than in less than in less than by at least by at least Vanillic acid 24 hours 24 hours 24 hours log2 log2 GRA (Ex. 1) 1000 ppm Elimination in less than 14 days Lemon oil 100 ppm + Elimination Elimination Elimination 25x terpene 400 ppm in less than in less than in less than reduced.sup.1 + 14 days 24 hours 7 days GRA (Ex. 1) Lemon oil.sup.1 + 200 ppm + Elimination Elimination Reduction Elimination Reduction GRA (Ex. 1) 400 ppm in less than in less than by at least in less by at least 7 days 7 days log2 than 14 log2 days Lemon oil 200 ppm + Elimination Elimination Elimination terpenes.sup.1 + 400 ppm in less than in less than in less than ROBE (Ex. 2) 14 days 14 days 7 days .sup.1the amount of Limonene of the lemon oils is in a range of from 70% to 1%.

[0112] 7. Application Examples:

[0113] The mixtures or, respectively, combinations to be used according to the invention can be applied to a plurality of preparations. For example it is referred to the following possibilities of application (instead of the exemplarily mentioned extracts, also other extracts or fractions thereof as described herein can be applied):

TABLE-US-00011 Ratio Component Ratio Component Appli- (Weight) (A) (Weight) (B) cation 2.5 Extract of 1 Vanillic acid Still Punica granatum drinks (e.g. GRA of Ex. 1) 20 Extract mixture of 1 Hesperetin Ketchup Vaccinium macrocarpon, Vaccinium myrtillus and Vaccinium vitis-idaea 30 Extract mixture of 1 Pellitorin Salad Vitis vinifera cream and Humulus lupulus 3 Extract of Vitis vinifera 1 Vanillic acid Drink (e.g. of Example 3) syrup

[0114] 7.1 Drink with Cherry Taste (Sugar-Free):

TABLE-US-00012 Component Wt.-% Water 99.73 Citric acid 0.13 Cherry flavouring 0.1 Extract of Punica granatum.sup.1 0.02 Vanillic acid 0.01 Acesulfame K 0.006 Sucralose 0.006 .sup.1The extract contains 8.3 g/kg Ellagic acid and 4.7 g/kg gallic acid

[0115] 7.2 Drink with Cherry Taste (Sugar-Containing):

TABLE-US-00013 Component Wt.-% Water 91.74 Zucker 8 Citric acid 0.13 Cherry flavouring 0.1 Extract of Punica granatum.sup.1 0.02 Vanillic acid 0.01 .sup.1The extract contains 8.3 g/kg Ellagic acid and 4.7 g/kg gallic acid

[0116] 7.3 Beer Mixed Drink with Grapefruit Taste (<0.1 Vol. % Alc.):

TABLE-US-00014 Component Wt.-% Wheat beer alcohol-free (consisting of water, wheat 50.00 malt, barley malt, hop extract, yeast) Fruit soft drink (consisting of water, fruit juice (5.5%), 49.97 sugar, fruit juice concentrates, carbonic acid, fruit extracts, citric acid, ascorbic acid, stabilizer locust bean gum) Grape stone extract.sup.1 0.02 Homoeriodictyol 0.01 .sup.1The extract contains 10.3 g/kg gallic acid

[0117] 7.4 Alcohol-Free Malt Drink (<0.1 Vol. % Alc.):

TABLE-US-00015 Component Wt.-% Water 95.88 Malt flavouring 4.00 Citric acid water-free 0.08 Grape stone extract.sup.1 0.02 Homoeriodictyol 0.01 .sup.1The extract contains 10.3 g/kg gallic acid

[0118] 7.5 Tomato Ketchup:

TABLE-US-00016 Component Wt.-% Water 37.23 Tomato puree double concentrated 23.5 sugar 20 Vinegar 5% 16 Salt 3 Spice and herb extract 0.1 Red berry extract.sup.1 0.05 Pepper 0.05 Pellitorin 0.002 .sup.1the extract contains 2.2 g/kg chlorogenic acid

[0119] 7.6 Salad Cream (Approx. 55 wt. % Water):

TABLE-US-00017 Component Wt.-% Edible oil 37.00 Water 38.58 Vinegar 5% 12 Citric acid 50% in water 0.8 Sugar 3.7 Egg yolk 3.0 Salt 2.0 Starch 1.5 Skimmed milk powder 0.7 Onion powder 0.5 Spices 0.1 Hop extract.sup.1 0.0001 Lactic acid 0.02 Cream-Milk flavouring 0.05 Contains, among others, decalactone delta, dodecalactone delta, acetyl methyl carbinol, dimethyl disulfide .sup.1the extract contains 8.1 g/kg chlorogenic acid