Description:TECHNICAL FIELD
[0001] The present invention generally relates to a composition for preservation of food.
BACKGROUND
[0002] Avoiding spoilage is one of the major objectives in the production of foodstuffs. The shelf life of foodstuffs is significantly limited due to the growth of undesired microorganisms and through microbial degradation products. Undesired microorganisms in and on foodstuffs are, for example, Salmonellae, Listeria, E. coli, Campylobacter, Arcobacter, Aeromonas and Clostridia. However, it is known that the durability of foodstuffs can be improved by physical and chemical methods. Curing with salt, known as dry curing, is a preservation method that comprises applying salt to the outside of a fresh food and storing it. It's one of the most ancient ways of curing fish and meats. When applied in this way, salt inhibits the growth of microorganisms on these foods by drawing water out of microbial cells through osmosis. Concentrations of salt up to 20% are required to kill most species of unwanted bacteria. However, some pathogens, such as Listeria monocytogenes, have the capacity to tolerate salt stress conditions that are lethal to most other micro-organisms.
[0003] The food preservation composition should prevent or reduce the growth of microbial agents produced by food products. It would be desirable to prevent or reduce the growth of microbial agents not only in the exudate produced by the food product but also on the surface of the food product. This will ultimately prolong the shelf life of the food product. Further, some types of acids and their salts exhibit bacteriostatic and/or bactericidal efficacy against different types of microorganisms. Widely used preserving agents of the acid type or acid salt type are, for example, lactates, citrates, acetates, and diacetates. However, these compounds have the disadvantage that they exhibit a rather limited range of efficacy, or, such as for lactate, are usually only applied in the solved form.
[0004] As a result of the many shortfalls of the prior art, there is a need for a composition for preservation of food which overcomes the aforementioned problems.
SUMMARY
[0005] Embodiments of the present disclosure present technological improvements as solutions to one or more of the above-mentioned technical problems.
[0006] Before the present subject matter relating to a composition for preservation of food, it is to be understood that this application is not limited to the particular system described, as there can be multiple possible embodiments which are not expressly illustrated in the present disclosure. It is also to be understood that the terminology used in the description is for the purpose of describing the implementations or versions or embodiments only and is not intended to limit the scope of the present subject matter.
[0007] This summary is provided to introduce aspects related to a composition for preservation of food. This summary is not intended to identify essential features of the claimed subject matter nor is it intended for use in determining or limiting the scope of the present subject matter.
[0008] In an embodiment, a composition for preservation of food, the composition includes a particles containing at least 90 wt.% of the chloride salt, at least one volatile antimicrobial agent and a combination of sodium lactate and/or potassium lactate. The at least one volatile antimicrobial agent is coated with one or more water-soluble materials. The combination of sodium lactate and/or potassium lactate, the final composition is in the form of a powder, granules, a slurry or a paste.
[0009] In another embodiment a method for preparation of composition for preservation of food, the method includes the step of applying the composition of any one to the surface of the food.
BRIEF DESCRIPTION OF ACCOMPANYING DRAWINGS
[0010] The detailed description is described with reference to the accompanying figures. In the figures, the left-most digit(s) of a reference number identifies the figure in which the reference number first appears. The same numbers are used throughout the drawings to reference features and modules.
[0011] Figure 1 the effect of chlorine dioxide on Salmonella on sliced packaged tomato at 4° C.
[0012] It should be appreciated by those skilled in the art that any block diagrams herein represent conceptual views of illustrative methods embodying the principles of the present disclosure. Similarly, it will be appreciated that any flow charts, flow diagrams, and the like represent various processes which may be substantially represented in computer readable medium and so executed by a computer or processor, whether or not such computer or processor is explicitly shown.
DETAILED DESCRIPTION
[0013] The invention will now be described with reference to the accompanying drawings and embodiments which do not limit the scope and ambit of the invention. The description provided is purely by way of example and illustration.
[0014] One or more embodiments are provided so as to thoroughly and fully convey the scope of the present invention to the person skilled in the art. Numerous details are set forth, relating to specific components, and methods, to provide a complete understanding of embodiments of the present invention. It will be apparent to the person skilled in the art that the details provided in the embodiments should not be construed to limit the scope of the present invention. In some embodiments, well-known processes, well-known apparatus structures, and well-known techniques are not described in detail.
[0015] The terminology used, in the present invention, is only for the purpose of explaining a particular embodiment and such terminology shall not be considered to limit the scope of the present invention. As used in the present invention, the forms "a,” "an," and "the" may be intended to include the plural forms as well, unless the context clearly suggests otherwise. The terms "comprises," "comprising," “including,” and “having,” are open ended transitional phrases and therefore specify the presence of stated features, integers, steps, operations, elements, modules, units and/or components, but do not forbid the presence or addition of one or more other features, integers, steps, operations, elements, components, and/or groups thereof. The particular order of steps disclosed in the method and process of the present invention is not to be construed as necessarily requiring their performance as described or illustrated. It is also to be understood that additional or alternative steps may be employed.
[0016] In an embodiment, a composition for preservation of food, the composition includes a particles containing at least 90 wt.% of the chloride salt, at least one volatile antimicrobial agent and a combination of sodium lactate and/or potassium lactate. The at least one volatile antimicrobial agent is coated with one or more water-soluble materials. The combination of sodium lactate and/or potassium lactate, the final composition is in the form of a powder, granules, a slurry or a paste.
[0017] In another implementation, at least one flavor compound, preferably in the amount of 1 to 10 wt% of the dry weight of the composition, preferably 2 to 8 wt%, more preferably 4 to 6 wt%.
[0018] In another implementation, the particles containing at least 90 wt.% of chloride salt have a particle size ranging from 1 micron to 500 microns.
[0019] In another implementation, the sodium lactate and/or potassium lactate is present in a concentration ranging from 0.5% to 5% by weight.
[0020] In another implementation, the volatile antimicrobial agent is selected from the group consisting of essential oils, aldehydes, ketones, and esters.
[0021] In another implementation, the antimicrobial agent is not cinnamaldehyde, mint oil, lavender oil, lemon oil, vanillin, eucalyptus oil, peppermint oil, thymol, eugenol, or a-terpinol.
[0022] In another embodiment a method for preparation of composition for preservation of food, the method includes the step of applying the composition of any one to the surface of the food.
[0023] In another implementation, the method includes the step of allowing the applied composition to form a protective layer on the food surface.
[0024] The food preservation compositions described herein are useful in killing microbes on and/or near a food article as well as inhibiting the growth of microbes on and/or near the food article and extending the shelf life of the food. In general, the food preservation composition is placed in a food storage container that holds the food article. The selection of the food storage container and antimicrobial agent can vary depending upon the type of food article that is to be stored. In other aspects, the food preservation composition preserves the surface of the food product. Referring to the example above, the food article is placed in a tray, and the tray is wrapped such that a closed environment is created within the tray. The food preservation composition is composed of a volatile antimicrobial agent. In one aspect, when the exudate comes into contact with the food preservation composition, the volatile antimicrobial agent is released into the atmosphere of the closed tray. The volatile antimicrobial agent passes through the membrane and comes into contact with the surface of the food article. Thus, microbes are killed and/or prevented from growing on the exposed surface of the food article.
[0025] In certain aspects, the compositions described herein can kill and prevent the growth of microbes up to 90%, up to 95% up to 99%, or up to 99.9% of microbes for extended periods of time. The duration of protection can vary, which can be up to 5 days, 10 days, 20 days, or 30 days. A variety of different food articles can be used herein including, but not limited to, vegetables, fruits, meats, poultry, fish, and the like.
[0026] Figure 1 the effect of chlorine dioxide on Salmonella on sliced packaged tomato at 4° C.
[0027] The effect of volatile antimicrobials on the survival of Salmonella sp. in packaged sliced tomato was determined. The antimicrobials tested were origanum oil, basil oil, cyclodextrine cinnamaldehyde, chlorine dioxide as spray and in absorbent, and allyl isothiocyanate in cyclodextrine. The combinations of cinnamaldehyde with chlorine dioxide and allyl isothiocyanate in cyclodextrine with cinnamaldehyde were also tested. Slices were inoculated with 5 Salmonella strains that included S. poona (cantaloupe associated outbreak), S. stanley H 1256 (Alfafa sprout associated outbreak), S. baildon (tomato associated outbreak), S. typhimurium DT 104 (multiple antibiotic resistant) and S. montevideo (tomato associated outbreak). n microliters of the Salmonella cocktail was inoculated between two tomato slices at three locations in each package to achieve a target inoculum of 5.5 log CFU/inoculation site. Then, the specified volatile antimicrobials were pipetted into the wells of each package. The inoculated packages were stored at 4±1° C. for 10 days.
[0028] Inoculated and uninoculated tomato slices were analyzed at days 0 and 10.
[0029] As per the results, Salmonella increased in number in the untreated tomatoes stored in control trays during the 10 day storage. Whereas all tomatoes in treated trays exhibited significant decreases in Salmonella during the 10 day storage. The most effective treatments killed 0.5 to 1.1 log units of Salmonella compared to the “0” day control, and resulted in the tomatoes being contaminated with 1 to 1.4 log units fewer viable cells after 10 days of storage, which is a 10-fold decrease.
[0030] The most effective volatile antimicrobial treatments were origanum 150 µl, basil 75 µl, chlorine dioxide in absorbent, cyclodextrine allyl isothiocyanate (high level), and cyclodextrine/cinnamaldehyde (high level) (Table 2). Of these, the chlorine dioxide absorbent and the cyclodextrine allyl isothiocyanate/cinnamaldehyde were most effective; however, the cyclodextrine allyl isothiocyanate/cinnamaldehyde combination was not significantly more effective than cyclodextrine allyl isothiocyanate by itself. Chlorine dioxide spray had little effect on Salmonella survival. Combining cinnamaldehyde 35 µl with chlorine dioxide spray did not enhance the effect of the chlorine dioxide spray. It is possible that chlorine dioxide inactivates volatile organics through oxidation. Origanum and basil were both effective at killing Salmonella but the amount of origanum needed to be twice that of basil to get the same efficacy.
[0031] Survival of Salmonella on sliced tomatoes packaged with antimicrobials and stored for 10 days and 4° C.
Treatment Log CFU/Slice
Control 1 (Day 10) 5.36
Control 2 (Day 10) 5.34
Control 2 (Day 0) 4.95
Control 1 (Day 0) 4.89
Chlorine Dioxide (Day 0) 4.88
Origanum 75 (All remaining are Day 10) 4.79
Basil 12 4.6
Cyclodextrine Cinnamaldehyde 35/Chlorine Dioxide 4.6
Origanum 150 4.46
Basil 75 4.44
Chlorine Dioxide Absorbent 4.32
[0032] Control 1 does not include either absorbent materials or volatile antimicrobials. Control 2 includes absorbent materials but does not include volatile antimicrobials. The other results include both the volatile antimicrobials mentioned and absorbent materials.
[0034] The foodstuff treatment composition of the present invention provides excellent water retention and antimicrobial effects combined with a very acceptable flavor so that it can replace the separate use of phosphates and lactate solutions. The use of potassium lactate in the compound can reduce the sodium content compared to the prior use of sodium lactate solutions. The compound has excellent solubility, especially at low temperatures and in the presence of salt. A brine for the injection treatment of foodstuff, for example, with the desired concentration of the foodstuff treatment composition of the present invention is crystal clear, whereas a brine of the commonly used concentrations of phosphates of about 0.3 to 0.5 wt% and sodium lactates of about 0.5 to 3.0 wt% are cloudy to turbid with undissolved particles. The foodstuff treatment composition of the present invention is in the solid state, preferably in the form of a powder or granules, or in the form of a slurry or a paste. It is preferably prepared by mixing the preferably anhydrous or water-free phosphate salts with an aqueous solution of the lactate or mixture of lactates, preferably a 40 to 80 wt%, preferably 50 to 70 wt% lactate solution. Preferably, the aqueous lactate solution is also supplemented with or comprises 3 to 30 wt% of flavor(s).
[0035] Another aspect of the invention relates to a process of preserving a fresh food by coating the fresh food with the particulate food preservative composition according to the present invention or by immersing the fresh food in a bed of the particulate food preservative composition according to the invention. Examples of fresh foods that may be preserved by the present process include fish, meat and vegetables. Most preferably, the fresh food is fish. In a preferred embodiment of the present invention, the fresh food remains in intimate contact with the particulate food preservative composition for at least 4 hours, more preferably for at least 8 hours and most preferably for 10-84 hours.
[0036] A further aspect of the invention relates to the use of the particulate food preservative composition of the present invention for the preservation of a fresh food, especially a fresh food selected from fish, meat and vegetables, most preferably fresh food in the form of fish. The foodstuff treatment composition is usually excellent soluble in brines, also at low temperatures, and it does not lower the pH of the foodstuff product. The foodstuff treatment composition provides similar or even better antimicrobial properties compared to the separate use of phosphates, lactates and flavors, but it is much better to store, to transport and to handle.
[0037] The foregoing description of the invention has been set merely to illustrate the invention and is not intended to be limiting. Since modifications of the disclosed embodiments incorporating the substance of the invention may occur to person skilled in the art, the invention should be construed to include everything within the scope of the invention.

, Claims:We claim:
1. A composition for preservation of food, comprising:
particles containing at least 90 wt.% of the chloride salt;
at least one volatile antimicrobial agent, wherein the at least one volatile antimicrobial agent is coated with one or more water-soluble materials;
a combination of sodium lactate and/or potassium lactate wherein the composition is the form of a powder, granules, a slurry or a paste.
2. The composition for preservation of food as claimed in claim 1, wherein at least one flavor compound, preferably in the amount of 1 to 10 wt% of the dry weight of the composition, preferably 2 to 8 wt%, more preferably 4 to 6 wt%.
3. The composition for preservation of food as claimed in claim 1, wherein the particles containing at least 90 wt.% of chloride salt have a particle size ranging from 1 micron to 500 microns.
4. The composition for preservation of food as claimed in claim 1, wherein the sodium lactate and/or potassium lactate is present in a concentration ranging from 0.5% to 5% by weight.
5. The composition for preservation of food as claimed in claim 1, wherein the volatile antimicrobial agent is selected from the group consisting of essential oils, aldehydes, ketones, and esters.
6. The composition for preservation of food as claimed in claim 1, wherein the antimicrobial agent is not cinnamaldehyde, mint oil, lavender oil, lemon oil, vanillin, eucalyptus oil, peppermint oil, thymol, eugenol, or a-terpinol.
7. A method for preservation of food, comprising the step of applying the composition of any one of Claims 1-6 to the surface of the food.
8. The method as claimed in claim 7, further comprising the step of allowing the applied composition to form a protective layer on the food surface.