Description:TECHNICAL FIELD
[0001] The present invention generally relates to an antimicrobial composition for increasing shelf life of food.
BACKGROUND
[0002] Food spoilage due to microbial contamination is a persistent challenge in the food industry, leading to significant economic losses and contributing to global food waste. The deterioration of food quality is primarily attributed to the growth of bacteria, fungi, and other microorganisms during storage and transportation. Prevention of food spoilage and food poisoning has been attempted throughout history, often through trial and error. The early attempts have resulted in the adoption of such food preservation methods as the drying, salting and/or smoking of foods in order to preserve them. It has been relatively recent in recorded history that food preservation has been placed upon a scientific foundation. In the nineteenth century, the work of such scientists as Louis, Pasteur and Robert Koch elucidated the bacterial causes of food poisoning and spoilage and provided new methods of identifying pathogenic bacteria and of preserving food.
[0003] There exist a large number of different compounds that are used as preservatives in the food industry. For example, sorbates, benzoates, organic acids and combinations thereof have been used, for example in dilute juice beverages, to provide some degree of microbial inhibition. At levels effective to inhibit microbial growth, some of these preservatives can contribute off-flavours to dilute juice beverages. Accepted usage levels for potassium sorbate are in the range of from about 200 to about 3,000 ppm. Typically, potassium sorbate is included in dilute juice beverages at levels far above the effective minimum to ensure antimicrobial activity. However, at the higher end of this accepted usage range, potassium sorbate can contribute off-flavours to dilute juice beverages.
[0004] Traditional methods of preserving food often involve the use of chemical preservatives, which may pose health concerns and are subject to increasing regulatory scrutiny. Consequently, there is a growing need for alternative antimicrobial compositions that not only effectively inhibit microbial growth but also meet safety and regulatory standards.
[0005] Prevention of food poisoning is of paramount importance in the food processing industry. Concern for food safety has led most countries to heavily regulate the food industry to ensure public health. Also, manufacturers of processed food invest considerable resources to ensure the safety of their products. Despite these efforts, food poisoning still occurs. Many instances of food poisoning are attributed to bacteria such as Salmonella, Clostridium, and Staphylococcus among others.
[0006] Hydroxyacetaldehyde has shown promise as a natural antimicrobial agent. However, its practical application in food preservation is hindered by stability and efficacy challenges. Additionally, synthetic equivalent antibacterial agents, chelating agents, and antioxidants play crucial roles in enhancing the overall efficacy of antimicrobial compositions. Thus, there exists a need for a comprehensive antimicrobial composition that addresses the limitations of individual components and provides a synergistic effect, thereby extending the shelf life of food products.
[0007] The present invention aims to overcome the drawbacks associated with existing antimicrobial compositions by combining hydroxyacetaldehyde with synthetic equivalent antibacterial agents, chelating agents, and antioxidants in a carefully formulated composition. This innovative blend is designed to offer improved stability, enhanced antimicrobial activity, and increased shelf life for a variety of food products, providing a sustainable and safe solution to the challenges posed by microbial contamination in the food industry.
[0008] As a result of the many shortfalls of the prior art, there is a need of an antimicrobial composition for increasing shelf life of food, and which overcomes the aforementioned problems.

SUMMARY
[0009] Embodiments of the present disclosure present technological improvements as solutions to one or more of the above-mentioned technical problems.
[0010] Before the present subject matter relating to an antimicrobial composition for increasing shelf life 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.
[0011] This summary is provided to introduce aspects related to an antimicrobial composition for increasing shelf life 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.
[0012] In an embodiment, an antimicrobial composition for increasing shelf life of food, the antimicrobial composition comprises a synergistic blend of hydroxyacetaldehyde, a natural antimicrobial agent, combined with a synthetic equivalent antibacterial agent, a chelating agent, and an antioxidant.
[0013] Hydroxyacetaldehyde, known for its antimicrobial properties, is incorporated to harness its natural inhibitory effects on bacterial and fungal growth. The synthetic equivalent antibacterial agent enhances the overall antimicrobial activity, ensuring a broad-spectrum defense against microorganisms. A carefully selected chelating agent and antioxidant are included to stabilize the composition, improve efficacy, and mitigate potential side effects associated with individual components.
[0014] This unique combination addresses the challenges of stability and efficacy associated with hydroxyacetaldehyde, providing a well-rounded solution for food preservation. The composition is applicable to a variety of food products, offering a safe and sustainable alternative to traditional preservatives. Application of the composition to food products extends their shelf life, thereby reducing economic losses and contributing to the global effort to minimize food waste. In summary, the disclosed antimicrobial composition presents an innovative approach to food preservation, combining natural and synthetic elements to create a robust solution that meets regulatory standards and ensures the safety and longevity of diverse food items.
DETAILED DESCRIPTION
[0015] 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.
[0016] 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.
[0017] 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 system 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.
[0018] In an embodiment, an antimicrobial composition for increasing shelf life of food, the antimicrobial composition comprises a synergistic blend of hydroxyacetaldehyde, a natural antimicrobial agent, combined with a synthetic equivalent antibacterial agent, a chelating agent, and an antioxidant. The antimicrobial composition disclosed herein comprises a carefully balanced combination of hydroxyacetaldehyde, a natural antimicrobial agent, with a synthetic equivalent antibacterial agent, a chelating agent, and an antioxidant.
[0019] In another implementation, the hydroxyacetaldehyde is present in an amount ranging from 0.1% to 5% by weight of the total composition.
[0020] In another implementation, the synthetic equivalent antibacterial agent is selected from the group consisting of quaternary ammonium compounds, silver nanoparticles, triclosan, and chlorhexidine.
[0021] In another implementation, the chelating agent is selected from the group consisting of ethylenediaminetetraacetic acid (EDTA), citric acid, and sodium citrate.
[0022] In another implementation, the antioxidant is selected from the group consisting of ascorbic acid, alpha-tocopherol, and butylated hydroxytoluene (BHT).
[0023] In another implementation, method for increasing the shelf life of food, comprising applying the composition to the food product is provided.
[0024] In another implementation, the food product is selected from the group consisting of fruits, vegetables, meat, poultry, and seafood.
[0025] In another implementation, the packaged food product exhibits an extended shelf life compared to a similar food product without said composition.
[0026] Hydroxyacetaldehyde serves as a key component due to its inherent antimicrobial properties. It is derived from natural sources or synthesized using suitable methods. The concentration of hydroxyacetaldehyde in the composition ranges from 0.1% to 5% by weight, optimized for maximum efficacy without compromising stability. Hydroxyacetaldehyde is a colourless compound having a melting point of 97° C. Hydroxyacetaldehyde is commercially available from fine chemicals suppliers such as FLUKA, SIGMA, etc. Hydroxyacetaldehyde is not only capable inhibiting the growth of a large number of microorganisms, it was surprisingly found that it can even kill a number of spore-forming organisms. The hydroxyacetaldehyde antimicrobial is very useful in food and beverage products including dairy products such as cheese, milk, sour cream, yogurt, butter, margarine, ice cream, food and beverage products containing dairy or milk solids and proteins such as salad dressings, creamers, ready-to-spread frosting products, mayonnaise, wines, juices, purees, processed meat products such as sausages, hot dogs, and uncooked fermented manufactured meat products. It can also be used in other acidified food and beverage products (i.e., having a pH of less than about 4.6), high water activity (i.e., greater than about 0.85 aw) and the like, that are susceptible to food spoilage microorganisms. According to the present invention, the food is treated with hydroxyacetaldehyde in powder form or in the form of a solution of hydroxyacetaldehyde, preferably of an aqueous solution of hydroxyacetaldehyde.
[0027] The synthetic equivalent antibacterial agent is selected from a group including but not limited to quaternary ammonium compounds, silver nanoparticles, triclosan, and chlorhexidine. This component enhances the overall antimicrobial activity of the composition, providing a broad-spectrum defense against bacteria and fungi.
[0028] Chelating agents, such as ethylenediaminetetraacetic acid (EDTA), citric acid, or sodium citrate, are incorporated to prevent the degradation of the composition by metal ions and enhance stability. Suitable chelating (sequestering) agents include carboxylic acids, polycarboxylic acids, amino acids and phosphates. Many of the sequestering agents are useful in food processing in their salt forms which are commonly alkali metal or alkaline earth salts such as sodium, potassium or calcium or quaternary ammonium salts. Sequestering compounds with multiple valencies may be beneficially utilized to adjust pH or selectively introduce or abstract metal ions e.g. in a food system coating. The terms "chelating agent" and "sequestering agent" are used herein as synonyms and are defined as organic or inorganic compounds capable of forming coordination complexes with metals.
[0029] Also, as the term "chelating agent" is used herein, it includes molecular encapsulating compounds such as cyclodextrin. The chelating agent may be inorganic or organic, but preferably is organic.
[0030] Preferred chelating agents are nontoxic to mammals and include aminopolycarboxylic acids and their salts such as ethylenediaminetetraacetic acid (EDTA) or its salts (particularly its di- and tri-sodium salts), and hydrocarboxylic acids and their salts such as citric acid. However, non-citric acid and non-citrate hydrocarboxylic acid chelating agents are also believed useful in the present invention such as acetic acid, formic acid, lactic acid, tartaric acid and their salts.
[0031] In an embodiment, to maintain the integrity and stability of the composition, antioxidants like ascorbic acid, alpha-tocopherol, or butylated hydroxytoluene (BHT) are included. These antioxidants not only preserve the composition but also contribute to the overall quality of the food product. In some embodiments, an antioxidant may be added to the admixture before comminution. Such an antioxidant can substantially prevent oxygen from being able to allow browning enzyme activity, and hence browning reactions, whilst the enzymes are still active, especially during and post-comminution and at the beginning of the heating process. Herbs and spices are especially susceptible to browning (and the associated spoilage) once their structural integrity has been compromised by comminution and before their browning enzymes are heat inactivated. Performing the comminution under anoxic conditions and/or in the presence of an antioxidant may substantially prevent browning reactions during this period.
[0032] In the present invention, the composition is prepared by combining the components in suitable ratios, ensuring proper solubility and homogeneity. Various methods, including mixing, emulsification, or encapsulation, may be employed to achieve a stable and uniform composition.
[0033] The disclosed composition is applied to food products by methods such as spraying, coating, immersion, or encapsulation. The application ensures a uniform distribution of the antimicrobial composition on the surface of the food product.
[0034] Upon application, the antimicrobial composition exhibits a synergistic effect, inhibiting the growth of bacteria and fungi, thus extending the shelf life of the food product. This preservation mechanism is effective across a range of food types, including fruits, vegetables, meat, poultry, and seafood. The disclosed antimicrobial composition offers several advantages, including a natural component (hydroxyacetaldehyde), broad-spectrum antimicrobial activity, improved stability, and adherence to safety and regulatory standards.
, Claims:1. A composition for increasing the shelf life of food, the composition comprising:
a. a hydroxy acetaldehyde,
b. a synthetic equivalent antibacterial agent,
c. a chelating agent, and
d. an antioxidant.

2. The composition as claimed in claim 1, wherein the hydroxy acetaldehyde is present in an amount ranging from 0.1% to 5% by weight of the total composition.

3. The composition as claimed in claim 1, wherein the synthetic equivalent antibacterial agent is selected from the group consisting of quaternary ammonium compounds, silver nanoparticles, triclosan, and chlorhexidine.

4. The composition as claimed in claim 1, wherein the synthetic equivalent antibacterial agent is present in an amount of at least 10 ppm.

5. The composition as claimed in claim 1, wherein the chelating agent is selected from the group consisting of ethylenediaminetetraacetic acid (EDTA), citric acid, and sodium citrate.

6. The composition as claimed in claim 1, wherein the antioxidant is selected from the group consisting of ascorbic acid, alpha-tocopherol, and butylated hydroxytoluene (BHT).

7. A method for increasing the shelf life of food, comprising applying the composition of claim 1 to the food product.

8. The method as claimed in claim 6, wherein the food product is selected from the group consisting of fruits, vegetables, meat, poultry, and seafood.

9. A packaged food product comprising the composition as claimed in claim 1, wherein the packaged food product exhibits an extended shelf life compared to a similar food product without said composition.