WO2024256584A1 - Compositions et leurs utilisations - Google Patents

Compositions et leurs utilisations Download PDF

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Publication number
WO2024256584A1
WO2024256584A1 PCT/EP2024/066452 EP2024066452W WO2024256584A1 WO 2024256584 A1 WO2024256584 A1 WO 2024256584A1 EP 2024066452 W EP2024066452 W EP 2024066452W WO 2024256584 A1 WO2024256584 A1 WO 2024256584A1
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Prior art keywords
component
antimicrobial composition
acid
composition
present
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PCT/EP2024/066452
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English (en)
Inventor
Ana Paula DO ESPIRITO SANTO
Amelie ROUGER
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Givaudan SA
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Givaudan SA
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Priority to CN202480039825.6A priority Critical patent/CN121335628A/zh
Priority to KR1020267001461A priority patent/KR20260019650A/ko
Publication of WO2024256584A1 publication Critical patent/WO2024256584A1/fr
Anticipated expiration legal-status Critical
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    • 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
    • A23B2/754—Organic compounds containing oxygen containing carboxyl groups
    • 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
    • A23B2/733—Compounds of undetermined constitution obtained from animals or plants
    • 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
    • A23B2/762—Organic compounds containing nitrogen
    • 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
    • A23B70/00—Preservation of non-alcoholic beverages

Definitions

  • the present invention relates to antimicrobial compositions that comprise amino acids and organic acids and to their uses.
  • Food preservation techniques e.g. heat processing, freezing, ultrasound, irradiation, and modified atmosphere packaging, significantly reduce microbial load but of particular concern is the evidence that processed foods are being contaminated with microorganisms following processing and prior to packaging.
  • microbial spoilage of various foods such as dairy and meat products, dressings, spreads, margarines and seafood.
  • compositions with certain combinations of amino acids and organic acids leads to a synergistic effect in the antimicrobial activity of the compositions.
  • the present invention relates to an antimicrobial composition, hereinafter the antimicrobial composition of the invention, comprising:
  • the present invention relates to a food composition that comprises the antimicrobial composition of the invention.
  • the present invention relates to the use of the antimicrobial composition according of the invention for obtaining a shelf-stable food composition, for decreasing the content of microorganisms in a food composition, for increasing the shelf life of a food composition or for preservation of fresh or cooked food or food compositions.
  • the present invention relates to a method for obtaining a shelf-stable food composition or for increasing the shelf life of a food composition comprising contacting the foodstuff with the antimicrobial composition of the invention.
  • the present invention relates to a method for reducing the content of microorganisms in a food composition, wherein the method comprising contacting the food product with the antimicrobial composition of the invention.
  • compositions comprising amino acids and organic acids with antimicrobial effect that present a synergistic antimicrobial effect in comparison with the antimicrobial activity of the individual components.
  • Antimicrobial composition of the invention is provided.
  • a first aspect of the present invention relates to an antimicrobial composition, hereinafter the antimicrobial composition of the invention, comprising:
  • a second component which is an organic acid selected from the group comprising cinnamic acid, tartaric acid, succinic acid, or malic acid or a combination thereof or a composition comprising organic acids.
  • antimicrobial refers to any compound capable of inhibiting the growth or propagation of microorganisms, and/or killing microorganisms; antimicrobial compounds include bactericides, bacteriostats, bacteriostatics, bacteriostatins, fungicides, fungistats, algaecides and algistats, depending on the dose level applied, system conditions and the level of microbial control desired.
  • the term “synergistic” or “synergy” refers to a result that is more than merely additive.
  • the synergistic effect may be an effect on a broader spectrum of microorganisms, for example single compounds may be only active for certain types of microorganism while the combination of those actives results in a broader protection (broader antimicrobial effect on a larger number of microorganisms)
  • the first component of the antimicrobial composition of the invention is an amino acid selected from the group consisting of L-lysine hydrochloride and L-alanine hydrochloride or a combination thereof.
  • the first component of the antimicrobial composition of the invention is L-lysine hydrochloride.
  • the first component of the antimicrobial composition of the invention is L-Alanine hydrochloride. In one embodiment, the first component of the antimicrobial composition of the invention is L-lysine hydrochloride and L-Alanine hydrochloride.
  • Lysine is a a-amino acid that is a precursor to many proteins. It contains a a-amino group (which is in the protonated -NH +3 form under biological conditions), a a-carboxylic acid group (which is in the deprotonated -COO- form under biological conditions), and a side chain lysyl ((CH2)4NH2), classifying it as a basic, charged (at physiological pH), aliphatic amino acid.
  • the "L-amino acid” form is the form recognised as natural by the body.
  • Alanine (symbol Ala or A), or a-alanine, is an a-amino acid that is used in the biosynthesis of proteins. It contains an amine group and a carboxylic acid group, both attached to the central carbon atom which also carries a methyl group side chain. Consequently, its IIIPAC systematic name is 2-aminopropanoic acid, and it is classified as a nonpolar, aliphatic a-amino acid. The L-isomer of alanine (left-handed) is the one that is incorporated into proteins.
  • the right-handed form, D-alanine occurs in polypeptides in some bacterial cell walls and in some peptide antibiotics, and occurs in the tissues of many crustaceans and molluscs as an osmolyte.
  • the first component is the L-alanine form.
  • hydrochloride refers to an acid salt resulting, or regarded as resulting, from the reaction of hydrochloric acid with an organic base (e.g. an amine).
  • organic base e.g. an amine
  • the L-lysine or the L-alanine are in their hydrochloride form, i.e. lysine HCI (CAS: 10098-89-2) or alanine HCI (CAS number: 6003-05-0).
  • lysine HCI CAS: 10098-89-2
  • alanine HCI CAS number: 6003-05-0
  • L-lysine hydrochloride and L-lysine-HCI and the terms L- alanine hydrochloride and L-alanine-HCI are used interchangeably.
  • the second component of the antimicrobial composition of the invention is an organic acid selected from the group comprising cinnamic acid, tartaric acid, succinic acid and malic acid or a combination thereof or a composition comprising organic acids.
  • organic acids refers to an organic compound with acidic properties.
  • the most common organic acids are the carboxylic acids, whose acidity is associated with their carboxyl group -COOH.
  • Sulfonic acids, containing the group - SO2OH are relatively stronger acids.
  • Alcohols, with -OH can act as acids but they are usually very weak.
  • the relative stability of the conjugate base of the acid determines its acidity.
  • Other groups can [also] confer acidity, usually weakly: the thiol group -SH, the enol group, and the phenol group.
  • organic compounds containing these groups are generally referred to as organic acids. Examples of organic acids, without limitation are, lactic acid, acetic acid, formic acid, citric acid, oxalic acid, uric acid, malic acid and tartaric acid.
  • the cinnamic acid has a natural origin as is obtained from cinnamon or balsams. In another particular embodiment, the cinnamic acid has a synthetic origin.
  • Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of fermentation. It is commonly mixed with sodium bicarbonate and is sold as baking powder used as a leavening agent in food preparation. The acid itself is added to foods as an antioxidant E334 and to impart its distinctive sour taste. Naturally occurring tartaric acid is a useful raw material in organic chemical synthesis. Tartaric acid, an alpha- hydroxy-carboxylic acid, is diprotic and aldaric in acid characteristics, and is a dihydroxyl derivative of succinic acid. Tartaric acid is defined in the entry of the database CAS Registry with the number 87-69-4 as well as structurally by formula (ii).
  • the tartaric acid has a natural origin as is obtained from bananas, tamarinds or citrus. In another particular embodiment, the tartaric acid has a synthetic origin.
  • the tartaric acid is present in the antimicrobial composition from about 0.1% to about 80%, based on the total weight of the antimicrobial composition. In other embodiments the tartaric acid is present in the antimicrobial composition from about 0.1% to about 3%, from about 2% to about 50% or even from about 5% to about 30% or from about 20% to about 40%%, based on the total weight of the antimicrobial composition.
  • Succinic acid is a dicarboxylic acid with the chemical formula (CH2)2(CC>2H)2.
  • succinic acid takes the form of an anion, succinate, which has multiple biological roles as a metabolic intermediate being converted into fumarate by the enzyme succinate dehydrogenase in complex 2 of the electron transport chain which is involved in making ATP, and as a signaling molecule reflecting the cellular metabolic state.
  • Succinic acid is defined in the entry of the database CAS Registry with the number 110- 15-6 as well as structurally by formula (iii).
  • the succinic acid has a natural origin.
  • the succinic acid has a synthetic origin.
  • Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid that is made by all living organisms, contributes to the sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms (L- and D- enantiomers), though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates.
  • Malic acid is the main acid in many fruits, including apricots, blackberries, blueberries, cherries, grapes, mirabelles, peaches, pears, plums, and quince and is present in lower concentrations in other fruits, such as citrus.
  • the malate anion is an intermediate in the citric acid cycle.
  • Malic acid is defined in the entry of the database CAS Registry with the number 6915-15-7 as well as structurally by formula (iv).
  • the malic acid has a natural origin as is obtained from apricots, blackberries, blueberries, cherries, grapes, mirabelles, peaches, pears, plums, quince or citrus. In another particular embodiment, the malic acid has a synthetic origin.
  • the second component of the antimicrobial composition of the invention is an organic acid selected from the group comprising cinnamic acid, tartaric acid, succinic acid and malic acid.
  • the second component of the antimicrobial composition of the invention is a combination or organic acids selected from the group consisting of: a combination of cinnamic acid and tartaric acid, a combination of cinnamic acid and succinic acid, a combination of cinnamic acid and malic acid, a combination of tartaric acid and succinic acid, a combination of tartaric acid and malic acid, a combination of succinic acid and malic acid, a combination of cinnamic acid tartaric acid and succinic acid, a combination of cinnamic acid, tartaric acid and malic acid, a combination of tartaric acid, succinic acid and malic acid, a combination of cinnamic acid, succinic acid and malic acid, a combination of cinnamic acid, tartaric acid and malic acid, and a combination of cinnamic acid, tartaric acid and malic acid, and a combination of cinnamic acid,
  • the antimicrobial composition of the invention comprises tartaric acid, succinic acid and cinnamic acid.
  • the tartaric acid, succinic acid and cinnamic acid are present at a ratio of about 1 :0.1 :0.2 to about 1 :1 :2.
  • the tartaric acid and the cinnamic acid are present at a ratio of about 10:1 to about 10:1 , preferably from about 5:1 to about 1:5, even more preferably from about 3:1 to about 1 :3.
  • the antimicrobial composition of the invention comprising a composition that comprises organic acids as the second component comprises one or more of quinic acid, malic acid, citric acid and shikimic acid.
  • Quinic acid is a cyclitol, a cyclic polyol, and a cyclohexanecarboxylic acid. It is a colorless solid that can be extracted from plant sources. Quinic acid is implicated in the perceived acidity of coffee. The compound is obtained from cinchona bark, coffee beans, and the bark of Eucalyptus globulus. Quinic acid is defined in the entry of the database CAS Registry with the number 77-95-2 as well as structurally by formula (v).
  • the quinic acid has a natural origin as is obtained from plants, such as cinchona bark, coffee beans, and the bark of Eucalyptus globulus. In another particular embodiment, the quinic acid has a synthetic origin.
  • Citric acid is an organic compound with the chemical formula HOC(CO2H)(CH2CO2H)2 It is a colorless weak organic acid. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. Citric acid occurs in a variety of fruits and vegetables, most notably citrus fruits. Lemons and limes have particularly high concentrations of the acid; it can constitute as much as 8% of the dry weight of these fruits. Citric acid is defined in the entry of the database CAS Registry with the number 77-92-9 as well as structurally by formula (vi).
  • the citric acid has a natural origin as is obtained from citrus fruits. In another particular embodiment, the citric acid has a synthetic origin.
  • Shikimic acid more commonly known as its anionic form shikimate, is a cyclohexene, a cyclitol and a cyclohexanecarboxylic acid. It is an important biochemical metabolite in plants and microorganisms. Its name comes from the Japanese flower shikimi. Shikimic acid is defined in the entry of the database CAS Registry with the number 138-59-0 as well as structurally by formula (vii).
  • the shikimic acid has a natural origin as is obtained from plants.
  • the shikimic acid has a synthetic origin.
  • other acids such as formic acid, propionic acid, ferulic acid, levulinic acid and/or chlorogenic acid may also be present in the antimicrobial composition in a suitable amount either individually or in combination with the other organic acids described herein.
  • the other acids such as formic acid, ferulic acid, levulinic acid and/or chlorogenic acid may be of natural and/or synthetic origin.
  • the antimicrobial composition of the invention comprising a composition that comprises organic acids as the second component is a cranberry extract.
  • Cranberries are a group of evergreen dwarf shrubs or trailing vines in the subgenus Oxycoccus of the genus Vaccinium.
  • cranberry extract refers to the extract obtained from the cranberry, including the whole fruit, and/or skin of the cranberry fruit, and/or the pulp and/or the residues of the fruit after juicing of the fruit.
  • the fruit or the parts may be fresh, frozen or dried. Juice that is recovered from any processing of the fruit any also be processed to recover cranberry extract.
  • the extract of cranberry is obtained from a cranberry juice concentrate that is diluted in a solution ethanol/water.
  • the cranberry extract is substantially free of polyphenols.
  • the person skilled in the art will be aware of known methods for providing an extract of cranberry substantially free of polyphenols.
  • the extract of cranberry that is obtained from a cranberry juice concentrate and is diluted in a solution ethanol/water is also percolated through a chromatographic column to separate the organic acids fraction from the polyphenolic fraction.
  • Polyphenols are compounds with aromatic ring and several hydroxyl groups and often have functional groups beyond hydroxyl groups. Polyphenolic compounds are usually referred to as a diverse group of naturally occurring compounds containing multiple phenolic functionalities.
  • Polyphenols include flavonoids, phenolic acid, tannic acid, stilbenes, lignans and ellagitannin.
  • Flavonoids include flavones, flavonols, flavanols, flavanones, isoflavones, proanthocyanidins, and anthocyanins.
  • Phenolic acid include caffeic acid.
  • Lignans are polyphenols derived from phenylalanine found in Flax seed and other cereals.
  • the cranberry extract is substantially free of flavonoids, phenolic acid, tannic acid, stilbenes, lignans and ellagitannin.
  • the term “substantially free” as used herein means that the cranberry extract does not comprise more than 0.01 g/L of polyphenols. In a more particular embodiment the cranberry extract does not comprise more than 0,75 g/L, more than 0,50 g/L, more than 0,25 g/L, more than 0,01 g/L of polyphenols.
  • the cranberry extract comprises polyphenols and is rich in organic acids.
  • the concentration of polyphenols in the cranberry extract is of between 0% and 50%.
  • the term “rich in organic acids” as used herein means that the cranberry extract comprises at least 30% weight per volume (w/w) of organic acids. In a more particular embodiment, the cranberry extract comprises more than 35% (w/v) of organic acids, more in particular, the cranberry extract comprises more than 37% (w/v) of organic acids.
  • composition of the invention comprising organic acids comprises quinic acid, malic acid, citric acid and shikimic acid and are present at a ratio of about 78: 67,5 :46,5: 1 by weight.
  • the antimicrobial composition of the invention comprises:
  • the antimicrobial composition of the invention comprises L- lysine hydrochloride as the first component and cinnamic acid as the second component and are present at a ratio of about 1 : 13 to 1 : 17, preferably 1 :15.
  • the antimicrobial composition of the invention comprises L-lysine hydrochloride as the first component and a combination of cinnamic acid and tartaric acid as the second component and are present at a ratio of about 1 : 2: 5.
  • the antimicrobial composition of the invention comprises L-lysine hydrochloride as the first component and succinic acid as the second component and are present at a ratio of about 1 : 1 ,5 to 1:2,5.
  • the antimicrobial composition of the invention comprises L-lysine hydrochloride as the first component and tartaric acid as the second component and are present at a ratio of about 1 : 1 ,5 to 1: 2,5
  • the antimicrobial composition of the invention comprises L-alanine hydrochloride as the first component and malic acid as the second component and are present at a ratio of about 1 :18 to 1 :22, preferably 1 : 20.
  • the antimicrobial composition of the invention comprises L-alanine hydrochloride as the first component and succinic acid as the second component and are present at a ratio of about 1:18 to 1 :22, preferably 1 : 20.
  • the antimicrobial composition of the invention comprises L-alanine hydrochloride as the first component and cranberry extract as the second component and are present at a ratio of about 2:1 , 1 :1 or 1 : 1 ,5.
  • Food composition of the invention comprises L-alanine hydrochloride as the first component and cranberry extract as the second component and are present at a ratio of about 2:1 , 1 :1 or 1 : 1 ,5.
  • the present invention relates to a food composition, hereinafter the food composition of the invention that comprises the antimicrobial composition of the invention, wherein the food composition has an acidic pH.
  • the antimicrobial composition of the invention may be present in the food composition at least about 0.05%, at least about 0.1%, preferably at least about 0.5%, preferably at least about 1.0% or even 2%, 3%, 4% or 5%, based on the total weight of the food composition. In another embodiment, the antimicrobial composition of the invention may be present in the food composition from about 0.3% to about 5%, preferably from about 0.5% to about 3.5%, based on the total weight of the food composition.
  • the term “food composition” or “foodstuff” as used herein refers to a composition which is suitable for human or animal consumption.
  • the food composition includes, without limitation, eggs, egg-based products, including but not limited to mayonnaise, salad dressings, sauces, ice creams, egg powder, modified egg yolk and products made therefrom; baked goods, including breads, cakes, sweet dough products, laminated doughs, liquid batters, muffins, doughnuts, biscuits, crackers and cookies; confectionery, including chocolate, candies, caramels, halawa, gums, including sugar free and sugar sweetened gums, bubble gum, soft bubble gum, chewing gum and puddings; frozen products including sorbets, preferably frozen dairy products, including ice cream and ice milk; dairy products, including cheese, butter, milk, coffee cream, whipped cream, custard cream, milk drinks and yoghurts; mousses, whipped vegetable creams, meat products, including processed meat products; meat analogues, plant based products, plant based non-dairy products
  • beverage refers to any potable or edible liquid.
  • the food composition of the invention is a syrup.
  • a syrup is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals. Its consistency is similar to that of molasses. The viscosity arises from the hydrogen bonds between the dissolved sugar, which has many hydroxyl (OH) groups, and the water.
  • the food composition of the invention is a fruit syrup.
  • a fruit syrup is a concentrated fruit juice used as sweetener.
  • the fruit syrup is selected from the group consisting of: banana syrup, berries syrup, orange syrup, grape syrup, grenadine syrup, passion fruit syrup, kiwi syrup, cranberry syrup and peach syrup.
  • the food composition of the invention is a grenadine syrup.
  • the food composition of the invention has an acidic pH, that means that the pH of the food composition of the invention is lower than 5.
  • acidic food product refers to those products that have a pH lower than 5, such as beverages, concentrates and syrups for beverages, fruit preparations, vegetable preparations, sauces, dressings, canned pet food.
  • the pH of the food composition of the invention is between 1 and 5, preferably between 3 and 4,5.
  • the food composition of the invention has a neutral or basic pH.
  • neutral or basic food product refers to those products that have a pH higher than 5, such as meat, meat analogues, non-fermented dairy, dairy alternatives, bakery, soups, vegetable soups, etc.
  • the pH is between 5 and 6.5.
  • the food composition of the invention comprises the antimicrobial composition of the invention, i.e. comprises the first component and the second component of the antimicrobial composition of the invention.
  • the food composition of the invention comprises the first component of the antimicrobial composition of the invention at a concentration of between 0,001 % and 0,5 % weight per weight (w/w) and the second component of the antimicrobial composition of the invention at a concentration between 0,001 % and 0,8 % (w/w).
  • the food composition of the invention comprises the first component of the antimicrobial composition of the invention at a concentration of between 0,01% and 0,4 % (w/w). In another more particular embodiment, the food composition of the invention comprises the first component of the antimicrobial composition of the invention at a concentration of between 0,05 % and 0,4 % (w/w). In another more particular embodiment, the food composition of the invention comprises the first component of the antimicrobial composition of the invention at a concentration of between 0,05 % and 0,3 % (w/w). In another more particular embodiment, the food composition of the invention comprises the second component of the antimicrobial composition of the invention at a concentration between 0,001 % and 0,7 % (w/w).
  • the food composition of the invention comprises the second component of the antimicrobial composition at a concentration between 0,01 % and 0,6 % (w/w). In another more particular embodiment, the food composition of the invention comprises the second component of the antimicrobial composition at a concentration between 0,01 % and 0,5 % (w/w). In another more particular embodiment, the food composition of the invention comprises the second component of the antimicrobial composition at a concentration between 0,01 % and 0,4% (w/w). In another more particular embodiment, the food composition of the invention comprises the second component of the antimicrobial composition at a concentration between 0,01 % and 0,3 % (w/w).
  • the food composition of the invention comprises the antimicrobial composition of the invention which comprises L-lysine hydrochloride as the first component and cinnamic acid as the second component and are present at a ratio of about 1 : 13 to 1 : 17, preferably 1 :15.
  • the food composition of the invention comprises the antimicrobial composition of the invention which comprises L-lysine hydrochloride as the first component and a combination of cinnamic acid and tartaric acid as the second component and are present at a ratio of about 1 : 2: 5.
  • the food composition of the invention comprises the antimicrobial composition of the invention which comprises L-lysine hydrochloride as the first component and succinic acid as the second component and are present at a ratio of about 1 : 1,5 to 1 :2,5.
  • the food composition of the invention comprises the antimicrobial composition of the invention which comprises L-lysine hydrochloride as the first component and tartaric acid as the second component and are present at a ratio of about 1 : 1,5 to 1 : 2,5
  • the food composition of the invention comprises the antimicrobial composition of the invention which comprises L-alanine hydrochloride as the first component and malic acid as the second component and are present at a ratio of about 1 :18 to 1:22, preferably 1 : 20.
  • the food composition of the invention comprises the antimicrobial composition of the invention which comprises L-alanine hydrochloride as the first component and succinic acid as the second component and are present at a ratio of about 1 :18 to 1 :22, preferably 1 : 20.
  • the food composition of the invention comprises the antimicrobial composition of the invention which comprises L-alanine hydrochloride as the first component and cranberry extract as the second component and are present at a ratio of about 2:1 , 1 :1 or 1 :1 ,5.
  • the first component of the antimicrobial composition of the invention is L-lysine hydrochloride and the second component of the antimicrobial composition of the invention is cinnamic acid
  • the L-lysine hydrochloride from the antimicrobial composition is present at a concentration between 0,05 % and 0,2 % (w/w)
  • the cinnamic acid from the antimicrobial composition is present at a concentration between 0,005% and 0,05 % (w/w).
  • the L-lysine hydrochloride from the antimicrobial composition is present a concentration of 0, 15 %(w/w) and the cinnamic acid from the antimicrobial composition is present at a concentration of 0,01 % (w/w),
  • the first component of the antimicrobial composition of the invention is L-lysine hydrochloride and the second component antimicrobial is a composition is a combination of cinnamic acid and tartaric acid and wherein the L-lysine hydrochloride from the antimicrobial composition is present at a concentration between 0,05% and 0,2% (w/w) and the cinnamic acid and the tartaric acid from the antimicrobial composition are present at concentrations between 0,01 % and 0,15% and 0,01 % and 0,1% (w/w) respectively.
  • the L-lysine hydrochloride from the antimicrobial composition is present at a concentration of 0,1 % (w/w) and the cinnamic acid and the tartaric acid from the antimicrobial composition are present at concentrations of 0,05% and 0,02% respectively (w/w).
  • the first component of the antimicrobial composition is L-lysine hydrochloride and the second component antimicrobial composition is succinic acid and wherein the L-lysine hydrochloride from the antimicrobial composition is present at a concentration between 0,1% and 0,3% (w/w) and the succinic acid from the antimicrobial composition is present at a concentration between 0,05 % and 0,2 % (w/w).
  • the L-lysine hydrochloride from the antimicrobial composition is present at a concentration of 0,15% (w/w) and the succinic acid from the antimicrobial composition is present at 0,1% (w/w).
  • the first component of the antimicrobial composition is L-lysine hydrochloride and the second component antimicrobial composition is tartaric acid and wherein the L-lysine hydrochloride from the antimicrobial composition is present at a concentration between 0,1 % and 0,3% (w/w) and the tartaric acid from the antimicrobial composition is present at 0,05 % and 0,2% (w/w).
  • the L-lysine hydrochloride from the antimicrobial composition is present at a concentration of 0,15% (w/w) and the tartaric acid from the antimicrobial composition is present at 0,1% (w/w).
  • the first component of the antimicrobial composition is L-lysine hydrochloride and the second component antimicrobial composition is malic acid and wherein the L-lysine hydrochloride from the antimicrobial composition is present at a concentration of 0,1 % and 0,3% (w/w) and the malic acid from the antimicrobial composition is present at 0,05 % and 0,2 % (w/w).
  • the L-lysine hydrochloride from the antimicrobial composition is present at a concentration of 0,15% (w/w) and the malic acid from the antimicrobial composition is present at 0,1 % (w/w).
  • the first component of the antimicrobial composition is L-alanine hydrochloride and the second component antimicrobial composition is succinic acid and wherein the L-alanine hydrochloride from the antimicrobial composition is present at a concentration of 0,05 % and 0.3% (w/w) and the succinic acid from the antimicrobial composition is present at 0,005 % and 0.1% (w/w).
  • the L-alanine hydrochloride from the antimicrobial composition is present at a concentration of 0,2% (w/w) and the succinic acid from the antimicrobial composition is present at 0,01% (w/w).
  • the first component of the antimicrobial composition is L-alanine hydrochloride and the second component of the antimicrobial composition is a composition enriched in organic acids wherein the L-alanine hydrochloride from the antimicrobial composition is present at a concentration of 0,1 % and 0,3% (w/w) and the composition enriched in organic acids is present at 0, 1 % and 0,3% (w/w).
  • the L-alanine hydrochloride from the antimicrobial composition is present at a concentration of 0,2% (w/w) and the composition enriched in organic acids is present at 0,2% (w/w).
  • the first component of the antimicrobial composition is L-alanine hydrochloride and the second component of the antimicrobial composition is a composition enriched in organic acids wherein the L-alanine hydrochloride from the antimicrobial composition is present at a concentration of 0,1% and 0,3% (w/w) and the composition enriched in organic acids is present at 0,1% and 0,3% (w/w).
  • the L-alanine hydrochloride from the antimicrobial composition is present at a concentration of 0,3% (w/w) and the composition enriched in organic acids is present at 0,2% (w/w).
  • the first component of the antimicrobial composition is L-alanine hydrochloride and the second component of the antimicrobial composition is a composition enriched in organic acids wherein the L-alanine hydrochloride from the antimicrobial composition is present at a concentration of 0,005% and 0,1% (w/w) and the composition enriched in organic acids is present at 0,05% and 0,2% (w/w).
  • the L-alanine hydrochloride from the antimicrobial composition is present at a concentration of 0,05% (w/w) and the composition enriched in organic acids is present at 0,1% (w/w).
  • the first component of the antimicrobial composition is L-alanine hydrochloride and the second component of the antimicrobial composition is a composition enriched in organic acids wherein the L-alanine hydrochloride from the antimicrobial composition is present at a concentration of 0,05 % and 0,2% (w/w) and the composition enriched in organic acids is present at 0,1 % and 0,3% (w/w).
  • the L-alanine hydrochloride from the antimicrobial composition is present at a concentration of 0,1 % (w/w) and the composition enriched in organic acids is present at 0,2% (w/w).
  • the tartaric acid and the cinnamic acid are present at a ratio of from about 1 :10 to about 10:1 , such as from about 1 :5 to 5.1 such as about 1 :2.
  • the antimicrobial composition of the invention comprises tartaric acid, succinic acid and cinnamic acid.
  • the tartaric acid, succinic acid and cinnamic acid are present at a ratio of about 1 :0.1 :0.2 to about 1 :1 :2.
  • the expert will know how to adjust the quantity of the first component and the second component of the antimicrobial composition of the invention in the food composition of the invention.
  • the concentrations of the first component and the second component may vary depending on the food composition.
  • the food composition of the invention comprises L-lysine HCI as the first component of the antimicrobial composition of the invention and a combination of cinnamic acid and tartaric acid as the second component of the antimicrobial composition of the invention.
  • the food composition of the invention comprises a concentration of L- Lysine HCI varying from 0,01 % to 0,5%, a concentration of cinnamic acid varying from 0,0005% to 1% and a concentration of tartaric acid varying from 0,001% to 1 %.
  • the composition of the invention comprises L-lysine HCI at a concentration of 0,1%, tartaric acid at a concentration of 0,05% and cinnamic acid at a concentration between 0,02% and 0,04%.
  • the food composition of the invention in addition to the antimicrobial composition of the invention, also comprise other additives, like herbs; spices; flavouring agents; colouring agents; emulsifiers (like fatty acid monoglycerides) or antioxidants.
  • other additives like herbs; spices; flavouring agents; colouring agents; emulsifiers (like fatty acid monoglycerides) or antioxidants.
  • the present invention relates to a nutraceutical or dietary supplement comprising the antimicrobial composition of the invention and a food or dietary acceptable adjuvant.
  • nutraceutical refers to substances useful in both nutritional and pharmaceutical fields of application.
  • nutraceutical compositions can be used as supplements to food and beverages and as pharmaceutical formulations for enteral or parenteral application which may be solid formulations, such as capsules or tablets, or liquid formulations, such as solutions or suspensions.
  • food or dietary acceptable adjuvant refers to any food material that can be used together with the main foodstuff material in order to enhance, preserve, and improve the characteristics of the foodstuff main material.
  • Adjuvants can also serve as fillers, diluents, viscosity regulators, etc.
  • the present invention relates to the use of the antimicrobial composition of the invention for obtaining a shelf-stable food composition composition, for decreasing the content of microorganisms in a foodstuff, for increasing the shelf life of food composition, for preservation of fresh or cooked food or food composition.
  • foodstuff 1 as used herein is intended to mean a substance which is suitable for human or animal consumption.
  • foodstuff as used herein also is meant to include food materials which are used in the preparation of a foodstuff.
  • the tern foodstuff includes, without limitation, eggs, egg-based products, including but not limited to mayonnaise, salad dressings, sauces, ice creams, egg powder, modified egg yolk and products made therefrom; baked goods, including breads, cakes, sweet dough products, laminated doughs, liquid batters, muffins, doughnuts, biscuits, crackers and cookies; confectionery, including chocolate, candies, caramels, halawa, gums, including sugar free and sugar sweetened gums, bubble gum, soft bubble gum, chewing gum and puddings; frozen products including sorbets, preferably frozen dairy products, including ice cream and ice milk; dairy products, including cheese, butter, milk, coffee cream, whipped cream, custard cream, milk drinks and yoghurts; mousses, whipped vegetable creams, meat products, including processed meat products; edible oils and fats, aerated and non-aerated whipped products, oil-in- water emulsions, water-in-oil emulsions, margarine, short
  • the foodstuff is a product selected from a group consisting of: eggs, mayonnaise, salad dressings, sauces, ice creams, egg powder, modified egg yolk, breads, cakes, sweet dough products, laminated doughs, liquid batters, muffins, doughnuts, biscuits, crackers, cookies, chocolate, candies, caramels, halawa, gums, bubble gum, soft bubble gum, chewing gum, puddings, sorbets, ice cream, ice milk, cheese, butter, milk, coffee cream, whipped cream, custard cream, milk drinks, yoghurts, mousses, whipped vegetable creams, meat, processed meat products, oils, edible oils, fats, oil-in-water emulsions, water-in-oil emulsions, margarine, mayonnaise, dips, cream based sauces, cream based soups, beverages, syrups, spice emulsions, sauces, patisseries, dairy products, oils, bakery, filling and edible ink.
  • the foodstuff is a syrup.
  • the foodstuff is a fruit syrup.
  • the fruit syrup is selected from the group consisting of: banana syrup, berries syrup, orange syrup, grape syrup, grenadine syrup, passion fruit syrup, kiwi syrup, cranberry syrup and peach syrup.
  • the food composition of the invention is a grenadine syrup.
  • microorganism refers to any non-cellular or unicellular (including colonial) organism.
  • Microorganisms include all prokaryotes.
  • Microorganisms include bacterial spores, mycobacteria, protozoa, non-enveloped viruses, fungal spores, vegetative fungi, yeast, vegetative bacteria (including cyanobacteria), enveloped viruses, and other virus (e.g. virinos, viroids, phages), and algae (including lichens).
  • the term is used interchangeably herein with "microbe.”
  • the microorganisms may be spoilage microorganism (food spoilage microorganisms).
  • spoilage microorganism refers to any organism or agent that can produce that food can become unsuitable for human consumption due to the outgrowth of said microorganisms.
  • These spoilage microorganisms are associated with impairment of food quality attributes, such as taste, texture, color, and nutritional value.
  • the food spoilage can be related to quality parameters or safety issues.
  • the majority of spoilage microorganisms present no particular food safety hazard while others can be pathogenic and/or produce toxins.
  • the spoilage microorganism is a filamentous fungi, a yeast or a bacteria.
  • pathogen refers to any organism or agent that can produce disease.
  • a pathogen may also be referred to as an infectious agent, or simply a germ.
  • Foodborne pathogens, or pathogens that can be present in a foodstuff are organisms or agents that contaminate food during production and processing, but also during storage and transport before consuming. During their growth these microorganisms can secrete different components, including toxins, into the extracellular environment. Other harmful substances can be also liberated and can contaminate food after disintegration of food pathogens.
  • Some bacterial and fungal toxins can be resistant to inactivation, and can survive harsh treatment during food processing.
  • these agents are bacteria and fungi, some viruses, prions and protozoa.
  • the pathogen is a filamentous fungi, a yeast or a bacteria.
  • preservation refers to processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process.
  • the invention relates to a food composition comprising an effective amount of an antimicrobial composition of the invention.
  • an effective amount of a an antimicrobial composition of the invention is the amount necessary in order to achieve a specific effect, in accordance with what one of ordinary skill in the art would be readily able to determine through routine experimentation.
  • an effective amount of a an antimicrobial composition of the invention to be applied to a food product or foodstuff e.g.
  • meat, fish and poultry both fresh/unprocessed and processed
  • beverage such as syrups
  • to obtain a shelf-stable food composition preparation and/or for increasing the shelf life of a food composition is an amount which is determined to reduce the content of microorganisms, and include known parameters which include, but are not limited to, the concentration of the components of the antimicrobial composition of the invention, the volume and/or surface area of the food composition (such as meat, fish and poultry, beverages etc) and the atmospheric environment conditions of said food composition.
  • the effective amount of the antimicrobial composition of the invention may depend on the nature of the food product or beverage.
  • the product (such as food or beverage) obtained by the above mentioned method(s) comprising a food product (such as food or beverage) and an antimicrobial composition of the invention has from about 12ppm, 15ppm, 20 ppm, 30, 40, 50, 60, 70, 80, 90, 100 ppm, to about 6%, 5%, 4%, 4%, 3%, 2%, 1 % (or 10000ppm), 9000ppm, 8000ppm, 7000ppm, 6000ppm, 5000ppm, 4000ppm, 3000ppm, 2000ppm, 1000ppm, 800ppm, 600ppm, 500ppm, 400ppm, 300ppm to 200ppm w/w, such as from 50ppm to 1000ppm of L-lysine hydrochloride in the final product.
  • the product (such as food or beverage) obtained by the above mentioned method(s) comprising a food product (such as food or beverage) and an antimicrobial composition of the invention has from about 12ppm, 15ppm, 20 ppm, 30, 40, 50, 60, 70, 80, 90, 100 ppm, to about 6%, 5%, 4%, 4%, 3%, 2%, 1 % (or 10000ppm), 9000ppm, 8000ppm, 7000ppm, 6000ppm, 5000ppm, 4000ppm, 3000ppm, 2000ppm, 1000ppm, 800ppm, 600ppm, 500ppm, 400ppm, 300ppm to 200ppm w/w, such as from 50ppm to 1000ppm of cinnamic acid in the final product.
  • the product (such as food or beverage) obtained by the above mentioned method(s) comprising a food product (such as food or beverage) and an antimicrobial composition of the invention has from about 12ppm, 15ppm, 20 ppm, 30, 40, 50, 60, 70, 80, 90, 100 ppm, to about 6%, 5%, 4%, 4%, 3%, 2%, 1 % (or 10000ppm), 9000ppm, 8000ppm, 7000ppm, 6000ppm, 5000ppm, 4000ppm, 3000ppm, 2000ppm, 1000ppm, 800ppm, 600ppm, 500ppm, 400ppm, 300ppm to 200ppm w/w, such as from 50ppm to 1000ppm of tartaric acid in the final product.
  • the product (such as food or beverage) obtained by the above mentioned method(s) comprising a food product (such as food or beverage) and an antimicrobial composition of the invention has less than 400 ppm of tartaric acid.
  • the tartaric acid may be present from about 50 ppm to about 400 ppm, from about 100 ppm to about 400 ppm, from about 100 ppm to about 300 ppm.
  • the product (such as food or beverage) obtained by the above mentioned method(s) comprising a food product (such as food or beverage) and an antimicrobial composition of the invention has from about 12ppm, 15ppm, 20 ppm, 30, 40, 50, 60, 70, 80, 90, 100 ppm, to about 6%, 5%, 4%, 4%, 3%, 2%, 1 % (or 10000ppm), 9000ppm, 8000ppm, 7000ppm, 6000ppm, 5000ppm, 4000ppm, 3000ppm, 2000ppm, 1000ppm, 800ppm, 600ppm, 500ppm, 400ppm, 300ppm to 200ppm w/w, such as from 50ppm to 1000ppm of succinic acid in the final product.
  • the product (such as food or beverage) obtained by the above mentioned method(s) comprising a food product (such as food or beverage) and an antimicrobial composition of the invention has from about 12ppm, 15ppm, 20 ppm, 30, 40, 50, 60, 70, 80, 90, 100 ppm, to about 6%, 5%, 4%, 4%, 3%, 2%, 1 % (or 10000ppm), 9000ppm, 8000ppm, 7000ppm, 6000ppm, 5000ppm, 4000ppm, 3000ppm, 2000ppm, 1000ppm, 800ppm, 600ppm, 500ppm, 400ppm, 300ppm to 200ppm w/w, such as from 50ppm to 1000ppm of L-alanine hydrochloride in the final product.
  • the product (such as food or beverage) obtained by the above mentioned method(s) comprising a food product (such as food or beverage) and an antimicrobial composition of the invention has from about 12ppm, 15ppm, 20 ppm, 30, 40, 50, 60, 70, 80, 90, 100 ppm, to about 6%, 5%, 4%, 4%, 3%, 2%, 1 % (or 10000ppm), 9000ppm, 8000ppm, 7000ppm, 6000ppm, 5000ppm, 4000ppm, 3000ppm, 2000ppm, 1000ppm, 800ppm, 600ppm, 500ppm, 400ppm, 300ppm to 200ppm w/w, such as from 50ppm to 1000ppm of cranberry extract in the final product.
  • the present invention relates to a method for obtaining a shelf-stable food composition or for increasing the shelf life of a food composition comprising contacting the foodstuff with the antimicrobial composition of the invention.
  • the foodstuff is a syrup. In a more particular embodiment, the foodstuff is a fruit syrup. In a still more particular embodiment, the foodstuff is a grenadine syrup.
  • the fruit syrup has an acidic pH.
  • the present invention relates to a method for reducing the content of microorganisms in a food composition, wherein the method comprising contacting the food composition with the antimicrobial composition of the invention.
  • microorganism already defined before, refers to any non-cellular or unicellular (including colonial) organism.
  • Microorganisms include all prokaryotes.
  • Microorganisms include bacterial spores, mycobacteria, protozoa, non-enveloped viruses, fungal spores, vegetative fungi, yeast, vegetative bacteria (including cyanobacteria), enveloped viruses, and other virus (e.g. virinos, viroids, phages), and algae (including lichens).
  • microbe The term is used interchangeably herein with "microbe.”
  • reducing the content of microorganisms refers to a reduction of at least a 0.5 Log CFU of microorganisms.
  • the microorganisms are filamentous fungi or a yeast.
  • the antimicrobial composition of the invention is effective against yeast.
  • the antimicrobial composition of the invention is effective against a mould or a filamentous fungus. In certain preferred embodiments, the antimicrobial composition of the invention is effective against bacteria.
  • the antimicrobial composition of the invention is effective against yeast, mould, filamentous fungus and/or bacteria.
  • a fungus is any member of the group of eukaryotic organisms that includes microorganisms such as yeasts and molds, as well as the more familiar mushrooms.
  • the filamentous fungi is a species from a genus selected from the group consisting of the Penicillium genus, the Aspergillus genus, the Byssochlamys genus, the Rhizopus genus, the Thalaromyces genus, the Cladosporium genus, the Cephalosporium genus, the Emericellopsis genus, the Pleurotus genus, the Tolepocladium genus, the Trichoderma genus, the Fusarium genus, the Claviceps genus, the Aureobasidium genus and the Giberella genus.
  • the filamentous fungi from the Penicillium genus is P. digitalis, P. glabrum, P. crysogenum, P. corylophylum or P. albicans or wherein the filamentous fungi from the Aspergillus genus is A. oryzae, A. flavus, A. glabrum or A. fumigatus.
  • yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom.
  • the yeast is a species from a genus selected from the group Schizosaccharomyces, Candida, Hanseniaspora, Nadsonia, Saccharomycodes, Wickerhamia, Lipomyces, Ambrosiozyma, Pachysolen, Arthroascus, Pachytichospora, Citeromyces, Pichia, Clavispora, Saccharomyces, Cyniclomyces, Saccharomycopsis, Kluyveromyces, Debaryomyces, Schwanniomyces, Dekkera, Sporopachydermia, Guilliermondella, Stephanoascus, Hansenula, Torulaspora, Issatchenkia, Wickerhamiella, Yarrowia, Lodderomyces, Wingea and Zygosaccharomyces gen
  • the antimicrobial effect of the antimicrobial composition of the invention may be against one or more of the fungi or a yeast genus mentioned herein.
  • the antimicrobial composition of the invention is effective against (i.e inhibits) one or more of the following microorganisms: Zygosaccharomyces rouxii, Zygosaccharomyces bailii, Aspergillus brasiliensis, Aspergillus niger, Penicillium roqueforti, Candida tropicalis, Pichia farinose.
  • the antimicrobial composition of the invention is effective against all of the following microorganisms: Zygosaccharomyces rouxii, Zygosaccharomyces bailii, Aspergillus brasiliensis, Aspergillus niger, Penicillium roqueforti, Candida tropicalis, Pichia farinose, Candida albicans, Saccharomyces cerevisiae.
  • the antimicrobial composition of the invention is effective against acetic acid bacteria.
  • the present invention relates to a method for obtaining a shelf-stable food composition or for increasing the shelf life of a food composition, and/or for reducing the content of acetic acid bacteria of a food composition comprising contacting the food composition with the antimicrobial composition of the invention.
  • the antimicrobial composition is contacted with the food product under conditions leading to the food composition of the invention.
  • the present invention also relates to a kit comprising the different elements of an antimicrobial composition of the invention described herein.
  • the kit comprises the elements already mixed and ready to use (for example as a blend) and optionally instructions of how to use said ingredients.
  • the kit comprises the different elements separately and optionally instructions of how to use said ingredients.
  • the kit may comprise
  • a first component selected from one or more of L-lysine hydrochloride and L-alanine hydrochloride, and the further component of the kit of the invention is one or more of cinnamic acid, tartaric acid, succinic acid, malic acid and cranberry extract.
  • the kit may comprise a combination or organic acids selected from the group consisting of: a combination of cinnamic acid and tartaric acid, a combination of cinnamic acid and succinic acid, a combination of cinnamic acid and malic acid, a combination of tartaric acid and succinic acid, a combination of tartaric acid and malic acid, a combination of succinic acid and malic acid, a combination of cinnamic acid tartaric acid and succinic acid, a combination of cinnamic acid, tartaric acid and malic acid, a combination of tartaric acid, succinic acid and malic acid, a combination of cinnamic acid, succinic acid and malic acid, a combination of cinnamic acid, tartaric acid and malic acid, and a combination of cinnamic acid, tartaric acid and malic acid, and a combination of cinnamic acid, tartaric acid, succinic acid
  • the kit comprises the different elements separately and optionally instructions of how to use said ingredients.
  • the kit may comprise
  • a measurable value refers to variations of ⁇ 20%, ⁇ 10%, ⁇ 5%, ⁇ 1 %, ⁇ 0.5%, or, particularly, ⁇ 0.1 % of the specified amount.
  • Yeast Extract Glucose Chloramphenicol broth medium (YGC) [composition in g/liter: Yeast extract 5.0; D(+)glucose 20.0; chloramphenicol 0.1], pH adjusted to 3,2 with orthophosphoric acid 1M.
  • YGC Chloramphenicol broth medium
  • Yeast Extract Glucose Chloramphenicol agar medium (YGC) [composition in g/liter: Yeast extract 5.0; D(+)glucose 20.0; chloramphenicol 0.1 ; agar-agar 14.9],
  • Grenadine syrup model [composition in g/liter : white cristallin sugar 400; water 205; mix of fruits puree (raspberry, blackcurrant, elderberry) 210; citric acid 5], pH 3.2, 57 °Brix.
  • Buffer solution [KH2PO4 3 g; Na2HPO4 6 g; Tween 80 0.10 ml; distilled H20 to 1 liter].
  • Cranberry extract used in the tests contains 38.6 % of organic acids [composition in g / 100ml: quinic acid 15,6; malic acid 13,5; citric acid 9,3; shikimic acid 0,2],
  • the cranberry juice concentrate was diluted in a solution ethanol/water and percolated through a chromatographic column to separate the organic acids fraction from the polyphenolic fraction. Then, the organic acids fraction was concentrated under vacuum and spray-dried to obtain the final powder.
  • Amino acids alone (alanine, cysteine, glycine and lysine) or in their hydrochloride form (alanine HCI, cysteine HCI, glycine HCI and lysine HCI) were used in their powder form, 100% pure.
  • Hydrochloric acid [HCI, 37%; Merck] was diluted in sterile distiled water according to the desired molarity.
  • Ortho-phosphoric acid (H3PO4, 85%; Meek) was used for pH correction.
  • Sodium chloride (NaCI, Merk) solution 0.9% in deionized sterile water was used for dilutions of culture of microorganisms.
  • microorganisms used in the in vitro and callenge tests are from DSMZ collection (Deutsche Sammlung von Mikroorganismen und Zellkulturen) or from private collection of spoilage microorganisms.
  • the application matrices were inoculated in the surface with 2 - 3 Log of spores I ml and incubated at 25°C for at least, 7 days.
  • Yeasts strains were incubated, separately, at 30 °C in Yeast Extract Glucose Chloramphenicol broth medium (YGC). After the culture period, counting were done on YGC agar medium. Dilutions with NaCI 0.9% were made to obtain an inoculation rate of 2 - 3 Log CFU I ml of the application matrices. The test tubes were capted and incubated at 25°C for at least, 7 days.
  • Viability platings were performed on YGC agar at different type points for, at least, 7 days. Considering the inoculation rate, results are given as the difference of the concentration of yeasts at the end of the test and the concentration of yeasts at the day of inoculation [Log CFU/ml at day final - Log CFU/ml at day 0], If this difference is higher than 1 Log CFU/ml, it means yeast growth and if it is lower than 1 Log CFU/ml, it means inhibition of the yeast growth.

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Abstract

La présente invention concerne des compositions antimicrobiennes qui comprennent des acides aminés et des acides organiques et leurs utilisations.
PCT/EP2024/066452 2023-06-16 2024-06-13 Compositions et leurs utilisations Pending WO2024256584A1 (fr)

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US20080199595A1 (en) * 2007-02-15 2008-08-21 Mccormick & Company Salt replacing composition, process for its preparation and food systems containing such composition
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US5229161A (en) * 1992-08-04 1993-07-20 Michigan Biotechnology Institute Metal free and low metal salt substitutes containing lysine
WO1996022963A1 (fr) * 1995-01-23 1996-08-01 Michigan State University Composition cristalline constituee de lysine et d'acide succinique ou de sel de metaux alcalins
US20080199595A1 (en) * 2007-02-15 2008-08-21 Mccormick & Company Salt replacing composition, process for its preparation and food systems containing such composition
US20090074926A1 (en) * 2007-09-17 2009-03-19 Purac Biochem B.V. Preservation of acidic beverages
WO2012066960A1 (fr) * 2010-11-15 2012-05-24 株式会社武蔵野化学研究所 Produits alimentaires contenant de l'alanine

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"Food Additives", 6 September 2017, INTECH, ISBN: 978-953-51-3490-9, article ANTOLAK HUBERT ET AL: "Food Preservatives from Plants", XP055947067, DOI: 10.5772/intechopen.70090 *
MENGYING TAO ET AL: "Degradation kinetic study of lysine in lysine hydrochloride solutions for injection by determining its main degradation product", ASIAN JOURNAL OF PHARMACEUTICAL SCIENCES, vol. 10, no. 1, 28 August 2014 (2014-08-28), NL, pages 57 - 63, XP093101645, ISSN: 1818-0876, DOI: 10.1016/j.ajps.2014.08.012 *
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UTAMI M R ET AL: "Optimization of edible film based on chitosan-L-lysine incorporating cinnamon essential oil using response surface methodology", JOURNAL OF PHYSICS: CONFERENCE SERIES, INSTITUTE OF PHYSICS PUBLISHING, GB, vol. 2190, no. 1, 1 March 2022 (2022-03-01), XP020419081, ISSN: 1742-6588, [retrieved on 20220301], DOI: 10.1088/1742-6596/2190/1/012026 *

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