EP2473067A1 - Procédé pour la conservation de produits alimentaires - Google Patents

Procédé pour la conservation de produits alimentaires

Info

Publication number
EP2473067A1
EP2473067A1 EP10747208A EP10747208A EP2473067A1 EP 2473067 A1 EP2473067 A1 EP 2473067A1 EP 10747208 A EP10747208 A EP 10747208A EP 10747208 A EP10747208 A EP 10747208A EP 2473067 A1 EP2473067 A1 EP 2473067A1
Authority
EP
European Patent Office
Prior art keywords
food
drinks
benzyl
alkyl
independently
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP10747208A
Other languages
German (de)
English (en)
Inventor
Rebecca LÄßKER
Edwin Ritzer
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Lanxess Deutschland GmbH
Original Assignee
Lanxess Deutschland GmbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Lanxess Deutschland GmbH filed Critical Lanxess Deutschland GmbH
Priority to EP10747208A priority Critical patent/EP2473067A1/fr
Publication of EP2473067A1 publication Critical patent/EP2473067A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K39/00—Medicinal preparations containing antigens or antibodies
    • A61K39/395—Antibodies; Immunoglobulins; Immune serum, e.g. antilymphocytic serum
    • A61K39/39533—Antibodies; Immunoglobulins; Immune serum, e.g. antilymphocytic serum against materials from animals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/60—Preservation of foods or foodstuffs, in general by treatment with electric currents without heating effect
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A23B2/7295—Antibiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A23B2/742—Organic compounds containing oxygen
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61N—ELECTROTHERAPY; MAGNETOTHERAPY; RADIATION THERAPY; ULTRASOUND THERAPY
    • A61N5/00—Radiation therapy
    • A61N5/10—X-ray therapy; Gamma-ray therapy; Particle-irradiation therapy
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07K—PEPTIDES
    • C07K16/00—Immunoglobulins [IG], e.g. monoclonal or polyclonal antibodies
    • C07K16/46—Hybrid immunoglobulins
    • C07K16/468—Immunoglobulins having two or more different antigen binding sites, e.g. multifunctional antibodies

Definitions

  • the invention relates to a process for the production of microbially stabilized foods, in particular beverages by means of electroporation.
  • natamycin is used together with dimethyl dicarbonate (DMDC) for the sterilization of beverages.
  • DMDC dimethyl dicarbonate
  • US-A-6136356 requires a combination of 3 preservatives, such as natamycin, sorbate and dimethyl dicarbonate, to achieve acceptable stabilization results.
  • Natamycin is an antifungal, so it acts therefore mainly against fungi Compared to fermented yeast, which are characterized by dangerous carbon dioxide pressure build-up to the bursting of glass bottles as beverage pests, it has, however, inadequate effectiveness.
  • US-A-2005/0112251 describes the combination of electroporation techniques such as the pulsed electric field (PEF) method in combination with persistent fungicides such as natamycin or sorbate in the search for product-sparing methods.
  • PEF pulsed electric field
  • a disadvantage of this method is that the persistent preservatives above all sorbic acid, are used in such high concentrations that they exceed the legal limits for special foods in many countries.
  • preservatives only a spore seed of 10 cfu / mL (see Example 2) was examined in the mold and in the vegetative yeast a germination of only 10 4 cfu / mL (see Example 2).
  • the weak effect of natamycin over fermentation yeast can lead to the disadvantages described above.
  • WO03 / 070026 also describes the combination of persistent fungicides such as natamycin or sorbate / sorbic acid in combination with the PEF method.
  • the natamycin is used as an example, but in addition to the disadvantages described above in some countries such as. In Germany in view of its use in human medicine for the food industry is only approved for special types of sausages and cheeses.
  • fungicides sorbate / sorbic acid is called, which is however recommended in very large quantities of 500-2000 ppm and also in the examples with 800 ppm very high is metered.
  • the preservatives used in WO03 / 070026 are therefore either undesirable in beverages either or even in combination with PEF use very high doses.
  • combinations of PEF and, for example, nisin for certain bacterial strains are found in Galvez A., et al .: "Bacterioncin-based strategies for food biopreservation" International Journal of Microbiology, 2007, pp. 51-70.
  • US2008 / 311259 describes a very different type of sterilization of high-pressure pasteurization in beverages, in which chemical preservatives can also be used.
  • a disadvantage of high-pressure pasteurization is the long treatment time under high pressure, which is too time-consuming for drinks in large bottling plants.
  • the object was therefore to find a method for the stabilization of foods, in particular beverages, which does not have the disadvantages described and, moreover, can be used not only against molds and yeasts but also against other, preferably occurring in drinks microorganisms.
  • a process has now been found for producing microbially stabilized foods, in particular beverages, which is characterized in that a foodstuff containing dialkyl dicarbonate is treated by electroporation.
  • Preservatives such as sorbates or natamycin can be enhanced by the influence of PEF, DMDC acts only after the passage through the membrane inside the cell by inactivation of enzymes. A process that can not be influenced by a short - term, reversible influence on the
  • the dialkyl dicarbonate is a compound of the formula (I) embedded image in which
  • R 1 and R 2 independently of one another represent straight-chain or branched C 1 -C 6 -alkyl, cycloalkyl,
  • R 1 and R 2 independently of one another represent straight-chain or branched C 1 -C 6 -alkyl, C 2 -C 8 -alkenyl or benzyl, particularly preferred
  • R 1 and R 2 independently of one another represent straight-chain or branched C 1 -C 5 -alkyl, C 3 -alkenyl or benzyl, and very particularly preferably R 1 and R 2 independently of one another represent methyl, ethyl, isopropyl, tert-butyl, tert . Amyl, AHyI or benzyl.
  • DMDC dialkyldicarbonate dimethyldicarbonate
  • the dialkyl dicarbonate is preferably added in an amount of 1 to 300 ppm, in particular from 10 to 260 ppm, based on the food, in particular beverage.
  • the substance class of dialkyl dicarbonates has the special property of being in contact with corresponding (aqueous) foods, in particular beverages in the derived alcohols and - -
  • the invention is preferably a food pumpable at room temperature.
  • food is understood to mean substances or products which are intended or which can reasonably be expected to be ingested in processed, partially processed or unprocessed state by humans.
  • Food also includes beverages, chewing gum and all substances - including water - intentionally added to the food during its manufacture or processing.
  • Particularly preferred foods are beverages, especially tea-based beverages, including green tea, black tea and other tea varieties, as well as acidified beverages, in particular having a pH ⁇ 4.2, carbonated and non-carbonated non-alcoholic soft drinks, fruit juices, fruit nectars, fruit juice -containing drinks, fruit preparations, wines, soft drinks, ciders, iced teas, mixed alcoholic drinks, flavored waters or sports drinks or isotonic drinks. It is further preferred to use no or further antimicrobial substances, in particular persistent preservatives, preferably with the exception of natamycin.
  • the food to be treated especially beverage more of these substances, in particular additionally at least one further antimicrobial preservative from the group of polyene antimycotics, such as nystatin, lucensomycin or amphotericin B, organic acids such as benzoic acid, sorbic acid, Propionic acid, or lactic acid, salts of said acids, such as benzoates, sorbates, propionates or lactates imidazoles or their salts, in particular imazalil, sulfur dioxide, EDTA and lysozyme are added. Particular preference is given to sodium benzoate and potassium sorbate.
  • polyene antimycotics such as nystatin, lucensomycin or amphotericin B
  • organic acids such as benzoic acid, sorbic acid, Propionic acid, or lactic acid
  • salts of said acids such as benzoates, sorbates, propionates or lactates imidazoles or their salts, in particular imazalil, sulfur dioxide,
  • the process according to the invention is preferred in which no further antimicrobial substances are added to the food.
  • the food to be treated by the process according to the invention contains, in particular, at least one further antimicrobial preservative, in particular one of the abovementioned group.
  • these are preferably present in an amount of (in the case of salts based on the free acid) from 1 to 2000 ppm, in particular from 25 to 500 ppm, preferably from 25 to less than 500 ppm, based on the food, in particular Used drink.
  • dialkyl dicarbonates in particular of dimethyl dicarbonate
  • the addition of the dialkyl dicarbonates is usually carried out in liquid form, in portions or continuously to the food, in particular beverage. It is preferred that the addition of dialkyl dicarbonate is preferably carried out continuously by means of a nozzle, in particular with a pressure of 0.1 to 40 bar, preferably from 0.5 to 40 bar, in particular 10 to 35 bar with respect to the beverage pressure.
  • DMDC is preferably sprayed into the beverage stream by means of a metering pump via a heated nozzle. Improvements to corresponding pumps have been described in the patent literature, for example in DE-A-2910328 or in DE-A-2930765.
  • Corresponding metering devices usually consist of storage vessels, electromagnetically operated Do sierpumpe, injection area and an electronically coupled inductive flow meter, and of course suction, ventilation or temperature, connections, valves, sensors, etc., including connecting and controlling electronic elements.
  • the dosing of the pumps are usually 0.1 to 20 liters of DMDC per hour. - -
  • dialkyl dicarbonate, in particular DMDC to the food, in particular beverage is preferably carried out at a temperature of -5 to 30 0 C, in particular at 0 to 25 ° C, particularly preferably at 5 to 22 ° C.
  • dialkyl dicarbonate compound preferably takes place after the addition of the other antimicrobial substance.
  • the electroporation in particular the method known as PEF (pulsed electric field), which is also referred to as a high-intensity pulsed electric field, in the context of the invention is a method which is preferably characterized by allowing pulsed electric fields to act on the food , Process parameters are primarily the electric field strength and the electric energy input.
  • PEF pulsed electric field
  • foods with high voltage pulses are preferably treated with field strengths of 0.5 to 100 kV / cm between two electrodes.
  • the PEF process is preferably carried out at -10 to 60 0 C, in particular at 15 to 25 ° C.
  • the food is preferably exposed for less than 1 s of energy, wherein the heating of the food is minimized.
  • PEF technology is considered to be a better process because it does not or only barely influences the sensory and physical properties of food
  • the high field strength in PEF technology is generally achieved by storing a large portion of the energy in a capacitor bank of a DC power supply, which then discharges in the form of high voltage pulses.
  • the PEF process according to the invention preferably
  • Energy densities of 1 to 1000 J / ml food, especially drink for use preferably 15 to 200 J / ml.
  • field strengths preferably 0.5 to 100 kV / cm, in particular 3 to 50 kV / cm advantageous.
  • the frequency of the electrical pulses is preferably 10 to 800 Hz, preferably 60 to 500 Hz.
  • the duration of the pulses is preferably 1 to 100 ⁇ s, in particular 5 to 50 ⁇ s.
  • the energy density is defined as follows.
  • the efficiency is, for example, about 85% for the Elcrack® device used in the examples
  • the power consumed in watts was read off from the PEF device during the treatment process and the flow rate was 70 l / h.
  • the treated food, especially beverage is usually heated in dependence on the electric energy input by about 1 to 20 0 C.
  • Bacteria for example Bacillus spp., Lactobacillus spp., Leuconostoc spp., Acetobacter spp., Gluconacetobacter spp., Alicyclobacillus spp.
  • Yeasts for example Saccharomyces spp , Zygosaccharomyces spp., Trichoderma spp., Candida spp., Brettanomyces spp., Pichia spp.
  • And mold e.g., Penicillium spp., Byssochlamys spp., Aspergillus spp., Fusarium spp.).
  • the method according to the invention thus has the advantage of effectively combating microorganisms without or without high and possibly even unauthorized amounts of persistent preservatives.
  • Bacterial cells usually 100 0 C can last for several hours and be killed only after a several minutes long heating to 120 0 C safely.
  • the method according to the invention could also be used successfully against these microorganisms.
  • the treatment cell of the device had a diameter of 5 mm and an electrode distance of 7 mm.
  • the treatment was carried out at different field strengths and energy densities, the pulse width being 20 ⁇ s and the pulse frequency 400 Hz.
  • each clear apple juice with stirring by means of a propeller stirrer a germ or spore suspension, then after about 3 minutes, if necessary, further antimicrobial substances and then after about 2 minutes DMDC.
  • the germ or spore suspension was added in such a way that in the apple juice a certain amount of cells was generally 10 3 to 10 5 CFU / ml.
  • the apple juice was then treated with PEF (with the Elcrack device described above), and other microbially active substances were sodium benzoate and potassium sorbate, respectively.
  • the temperatures of the finished drinks indicated in the table were determined.
  • the mean logarithmic microbial reduction (MLK) was determined.
  • MLK mean logarithmic microbial reduction
  • the microorganisms used were the following.
  • Bacillilus subtilis DSM 347 (ATCC 6633)

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Immunology (AREA)
  • General Health & Medical Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Public Health (AREA)
  • Animal Behavior & Ethology (AREA)
  • Organic Chemistry (AREA)
  • Biomedical Technology (AREA)
  • Veterinary Medicine (AREA)
  • Pathology (AREA)
  • Radiology & Medical Imaging (AREA)
  • Biophysics (AREA)
  • Genetics & Genomics (AREA)
  • Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Epidemiology (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

L'invention concerne un procédé de production de produits alimentaires ayant subi une stabilisation microbienne. Le procédé selon l'invention est caractérisé en ce qu'on traite par électroporation un produit alimentaire contenant un bicarbonate de dialkyle.
EP10747208A 2009-08-31 2010-08-26 Procédé pour la conservation de produits alimentaires Withdrawn EP2473067A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP10747208A EP2473067A1 (fr) 2009-08-31 2010-08-26 Procédé pour la conservation de produits alimentaires

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP09169053A EP2298088A1 (fr) 2009-08-31 2009-08-31 Procédé de conservation d'aliments
EP10747208A EP2473067A1 (fr) 2009-08-31 2010-08-26 Procédé pour la conservation de produits alimentaires
PCT/EP2010/062436 WO2011023739A1 (fr) 2009-08-31 2010-08-26 Procédé pour la conservation de produits alimentaires

Publications (1)

Publication Number Publication Date
EP2473067A1 true EP2473067A1 (fr) 2012-07-11

Family

ID=41280419

Family Applications (2)

Application Number Title Priority Date Filing Date
EP09169053A Withdrawn EP2298088A1 (fr) 2009-08-31 2009-08-31 Procédé de conservation d'aliments
EP10747208A Withdrawn EP2473067A1 (fr) 2009-08-31 2010-08-26 Procédé pour la conservation de produits alimentaires

Family Applications Before (1)

Application Number Title Priority Date Filing Date
EP09169053A Withdrawn EP2298088A1 (fr) 2009-08-31 2009-08-31 Procédé de conservation d'aliments

Country Status (3)

Country Link
US (1) US20130129732A1 (fr)
EP (2) EP2298088A1 (fr)
WO (1) WO2011023739A1 (fr)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3000331B1 (fr) 2014-09-29 2017-03-08 LANXESS Deutschland GmbH Procede de desinfection de boissons charges de bacteries d'acide acetique
DE102015104671B4 (de) * 2015-03-26 2017-10-05 Weingärtner Cleebronn-Güglingen eG Alkoholfreies Erfrischungsgetränk
DE102017210328A1 (de) * 2017-06-20 2018-12-20 Elea Vertriebs- Und Vermarktungsgesellschaft Mbh Verfahren zur Herstellung von einem Nahrungsmittel, insbesondere einem Snack-Produkt, mit verbessertem Einbringen eines Zusatzstoffes durch Anlegen eines elektrischen Feldes
CN113115893B (zh) * 2019-12-31 2022-05-24 湖南湘源美东医药科技有限公司 食品抗菌添加剂及其应用
CN115119919B (zh) * 2022-08-30 2022-11-15 中国农业大学 超高压联合二碳酸二甲酯杀灭枯草芽孢杆菌芽孢的方法
WO2025038606A1 (fr) * 2023-08-15 2025-02-20 Peterson Mark L Appareil pour café infusé à froid et autres boissons utilisant un pef

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Publication number Priority date Publication date Assignee Title
DE2910328C2 (de) 1979-03-16 1983-03-03 BURDOSA Ing. Herwig Burgert, 6305 Buseck Membran- oder Balgenpumpe
DE2930765C2 (de) 1979-07-28 1983-01-05 BURDOSA Ing. Herwig Burgert, 6305 Buseck Gelochte Stützscheibe für die Membran einer hydraulisch betätigten Membranpumpe
DE3413583A1 (de) 1983-12-09 1985-06-20 Heinz 4950 Minden Doevenspeck Elektroimpulsverfahren zur behandlung von stoffen und vorrichtung zur durchfuehrung des verfahrens
DE4434314A1 (de) 1994-09-26 1996-03-28 Bayer Ag Kombination Dimethyldicarbonat/Kaliumsorbat/Ascorbinsäure zur Entkeimung von nichtcarbonisierten und carbonisierten Getränken
US6063428A (en) * 1996-02-26 2000-05-16 The Procter & Gamble Company Green tea extract subjected to cation exchange treatment and nanofiltration to improve clarity and color
US5738888A (en) 1996-06-20 1998-04-14 Thomas J. Lipton Co., Division Of Conopco, Inc. Beverage preservation
US6132787A (en) * 1997-04-25 2000-10-17 The Procter & Gamble Company Antimicrobial combinations of a sorbate preservative natamycin and a dialkyl dicarbonate useful in treating beverages and other food products and process of making
GB0011674D0 (en) 2000-05-15 2000-07-05 Unilever Plc Ambient stable beverage
US6803064B1 (en) * 2000-06-14 2004-10-12 Pepsico, Inc. Calcium fortified beverage compositions and process for preparing the same
AR038600A1 (es) 2002-02-25 2005-01-19 Dsm Ip Assets Bv Preservacion de liquidos
US20080311259A1 (en) * 2007-06-15 2008-12-18 Singh Prem S High pressure pasteurization of liquid food product
EP2052743A1 (fr) * 2007-10-25 2009-04-29 Carlsberg Breweries A/S Dispositif de stérilisation de boisson

Non-Patent Citations (1)

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Title
See references of WO2011023739A1 *

Also Published As

Publication number Publication date
WO2011023739A1 (fr) 2011-03-03
EP2298088A1 (fr) 2011-03-23
US20130129732A1 (en) 2013-05-23

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