CN110753497A - 天然防腐剂组合物 - Google Patents
天然防腐剂组合物 Download PDFInfo
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- CN110753497A CN110753497A CN201880036539.9A CN201880036539A CN110753497A CN 110753497 A CN110753497 A CN 110753497A CN 201880036539 A CN201880036539 A CN 201880036539A CN 110753497 A CN110753497 A CN 110753497A
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Abstract
用于对食物产品如水果和/或蔬菜果汁产品提供有效的防腐效果的天然防腐剂组合物。所述天然防腐剂组合物包括形成为发酵亚麻籽和/或发酵牛至的共混物的第一组分、形成为麦芽糖糊精和/或发酵右旋糖的共混物的第二组分、以及形成为烹饪用草药的精油的共混物的第三组分。
Description
相关申请的交叉引用
本申请要求在2017年6月1日提交的美国临时专利申请号62/513,840的权益和优先权，其全部内容通过引用并入本文。
背景技术
食物如果汁和其它饮料常用添加剂配制以防止腐败。通常，使用如苯甲酸钠或苯甲酸钾和/或山梨酸钠或山梨酸钾的成分。这些防腐剂在果汁中特别普遍。虽然这样的防腐剂通常对于延长食物货架期(shelf life)的目的显示了有效性，但是对与这些非天然防腐剂相关的健康影响的担忧一直在增加。除了这样的健康相关的原因之外，许多人更喜欢(例如，由于生活方式或其他个人原因)购买和食用限制或消除这样的非天然成分的食物。
代替这些传统的防腐剂，许多产品利用被认为更天然的成分以减少腐败并延长产品的货架期。例如，长期以来已知高水平的盐、糖或有机酸如乙酸(例如醋)和柠檬酸可提供一定程度的食物防腐。然而，这些成分并不适于所有类型的食物产品，特别是在提供足够防腐效果所需的水平下。此外，即使当包括这些类型的成分时，微生物生长(来自细菌、酵母和/或霉菌)仍可导致货架期缩短和/或引起对食物安全/污染问题的关注。
果汁产品代表了对天然防腐效果的特殊挑战。高水平的盐和糖通常是不希望的并且不适于果汁产品。此外，在一些果汁产品天然地包括有机酸和/或在添加了这样的酸的情况下，防腐效果通常不足以提供足够安全且具有足够货架期的产品。另外，含有许多天然成分复杂共混物的果汁产品使防腐挑战更加复杂。虽然多种天然成分可以为果汁消费者提供高水平的营养和相应的健康益处，但是它也相应地为细菌、酵母和霉菌的生长和传播提供沃土。
本文要求保护的主题不限于解决任何缺点或仅在诸如上述的环境中操作的实施方案。相反，提供该背景仅用于说明其中可以实践本文描述的一些实施方案的一个示例性技术领域。
发明内容
本公开描述了可以被添加到一种或多种食物产品中以向食物产品提供有益的防腐效果的天然防腐剂组合物。在某些实施方式中，天然防腐剂组合物包括形成为发酵亚麻籽和/或发酵牛至(oregano)的共混物的第一组分、形成为麦芽糖糊精和/或发酵右旋糖的共混物的第二组分、以及形成为烹饪用草药(culinary herb)的精油的共混物的第三组分。
在优选的实施方案中，第一组分为由亚麻籽和牛至两者的组合发酵产生的发酵上清液，并且第二组分包括麦芽糖糊精和培养/发酵的右旋糖两者。在某些实施方案中，第三组分包括大茴香(anise)和/或小茴香(fennel)的精油。
在某些实施方案中，第一组分以使得构成食物产品和防腐剂组合物总重量的约1.0至4.0％，或食物产品和防腐剂组合物总重量的约1.5至3.0％，或更优选食物产品和防腐剂组合物总重量的约2.0至2.5％的量加入。在某些实施方案中，第二组分以使得构成食物产品和防腐剂组合物总重量的约0.1至2.0％，或食物产品和防腐剂组合物总重量的约0.2至1.5％，或更优选食物产品和防腐剂组合物总重量的约0.5至0.7％的量加入。在某些实施方案中，第三组分以使得构成食物产品和防腐剂组合物总重量的约0.02至0.5％，或食物产品和防腐剂组合物总重量的约0.03至0.25％，或更优选食物产品和防腐剂组合物总重量的约0.05至0.1％的量加入。
本文所述的至少一些实施方案能够提供广谱防腐活性，用于防止细菌、酵母和霉菌在添加它们的食物产品中的生长和传播。
具体实施方式
本文描述的某些实施方案涉及适合用作食物防腐剂特别是用作果汁产品的天然防腐剂的组合物。本文所述的实施方案已经显示当加入到果汁共混物中时，通过限制细菌、酵母和霉菌的生长以延长的时间段而提供有益的防腐效果，从而有效地延长果汁共混物的货架期并使其对人类食用更安全。
在整个说明书中，示例性实施方案是在用于果汁共混物和其它果汁产品的防腐剂的背景中描述的。尽管目前优选这样的实施方案，但本领域技术人员将理解，本文所述的防腐剂组合物可应用于和/或混合于供选择的食物产品(例如，水果或蔬菜泥、浓缩物、涂抹物)中以提供类似的有益防腐效果。本文所述的防腐剂组合物实施方案可特别用于保存基于天然成分和/或省略传统非天然盐类防腐剂如苯甲酸盐、山梨酸盐或其它非天然防腐剂的食物产品。
如本文所使用的，术语“天然的”、“天然来源的”等用于描述这样的组分/成分，其不含人造成分和在未加工的食物中通常不会大量存在的成分。例如，用于配制天然防腐剂组合物的优选的“天然的”组分源自植物来源并几乎未或未经过额外的加工。可以被采用同时仍然保持在“天然的”成分范围内的合适的加工步骤包括发酵过程、蒸馏过程(例如，以从植物材料中提取精油)、物理过程(例如，过滤、筛分、切碎、干燥)等。在优选的实施方案中，天然防腐剂组合物特别地排除合成衍生的防腐剂，如苯甲酸盐、山梨酸盐、丁基化羟基茴香醚、丁基化羟基甲苯、硝酸盐或亚硝酸盐、二氧化硫、亚硫酸盐或在未加工的食物中通常不会大量存在的其它这样的化合物，即使在一些食物中天然地以痕量存在(例如，在越橘和一些其它植物食物中存在的苯甲酸盐)。
除非另外具体描述，否则不同组分的浓度和量是以相对于所述组合物的总重量的单位重量基础给出的。
在一些实施方案中，天然防腐剂组合物包括：(1)形成为发酵亚麻籽和/或发酵牛至的共混物的第一组分，其以使得构成相组合的食物产品和防腐剂组合物的总重量的约1.0至4.0％的量被包括在内；和(2)形成为麦芽糖糊精和/或发酵右旋糖的共混物的第二组分，其以使得构成相组合的食物产品和防腐剂组合物的总重量的约0.1至2.0％的量被包括在内；和任选地(3)形成为烹饪用草药精油的共混物的第三组分，其以使得构成相组合的食物产品和防腐剂组合物的总重量的约0.02至0.5％的量被包括在内。
在一些实施方案中，所述第一组分为由亚麻籽和/或牛至发酵产生的发酵上清液。在目前优选的实施方案中，所述第一组分是由亚麻籽和牛至的组合(即，同一罐)发酵产生的发酵上清液。发酵优选进行多于7天，或多于14天，如约20至40天或约30天。第一组分可以以使得构成相组合的食物产品和防腐剂组合物总重量的约1.0至4.0％，或相组合的食物产品和防腐剂组合物总重量的约1.5至3.0％，或更优选相组合的食物产品和防腐剂组合物总重量的约2.0至2.5％的量加入。
在一些实施方案中，所述第二组分是包含麦芽糖糊精和发酵右旋糖两者的共混物。麦芽糖糊精与发酵右旋糖的比率可以变化。例如，麦芽糖糊精与发酵右旋糖的比率可以是约8:1、4:1、2:1、1:1、0.5:1、0.25:1，或0.125比1。第二组分可以以使得构成相组合的食物产品和防腐剂组合物总重量的约0.1至2.0％，或相组合的食物产品和防腐剂组合物总重量的约0.2至1.5％，或更优选相组合的食物产品和防腐剂组合物总重量的约0.5至0.7％的量加入。
在一些实施方案中，第三组分以使得构成相组合的食物产品和防腐剂组合物总重量的约0.02至0.5％，或相组合的食物产品和防腐剂组合物总重量的约0.03至0.25％，或更优选相组合的食物产品和防腐剂组合物总重量的约0.05至0.1％的量加入。烹饪用草药精油的共混物优选包括大茴香和/或小茴香的精油。可以另外或供选择地包括一种或多种烹饪用草药精油，如罗勒(basil)、迷迭香(rosemary)、牛至、百里香(thyme)、芫荽(coriander)、欧芹(parsley)、莳萝(dill)、薄荷(mint)等的精油。
已经发现，提供具有在前述范围内的量和比例的组分的防腐剂组合物有益地产生具有有效货架期和抗微生物污染的食物产品(例如，天然果汁共混物)。例如，本文所述的防腐剂组合物可以能够防止微生物生长(包括细菌、酵母和霉菌生长)约7天或更长、约14天或更长、约28天或更长、或甚至长得多的时间段。在一些实施方案中，所述防腐剂组合物将食物产品内的微生物载荷降低或消除至可接受的食品级水平，持续足以允许运输和分配至消费者的时间段，包括典型的消费者储存时间(例如，消费者的冰箱内花费的时间)，而食物产品不经历腐败和/或微生物载荷的显著增加。
在一些实施方案中，所述防腐剂组合物提供广谱抗微生物效果以防止细菌、酵母和霉菌腐败。本文所述的防腐剂组合物的单独组分当彼此组合时有益地显示协同抗微生物活性，使得能够实现当单独组分/成分彼此独立使用时未显示的广谱抗微生物活性和相关防腐效果。例如，当独立地使用单独的组分时，所产生的防腐效果可能不太有效，并且在一些情况下不能通过标准化防腐测试(即，美国药典第<51>章的防腐挑战测试(使用如2017年6月的标准化测试))。相比之下，本文所述的包括单独的所述组分的组合的防腐剂组合物已显示广谱防腐效果，使得组合物能够通过这样的标准化防腐测试。
在至少一些实施方式中，可以将本文所述的防腐剂组合物加入食物产品中而不将食物产品的pH改变至有害程度。例如，当食物产品具有酸性基线pH(如在许多果汁或其它水果和/或蔬菜基产品中的情况)时，现有技术的一些防腐剂制剂可引起食物产品的pH增加至接近中性pH的水平。此pH增加会降低控制微生物生长的能力。特别地，当pH升高到接近中性水平时，霉菌生长可能变得明显更难控制。因此，这样的防腐剂制剂违背保护食物产品免受所有形式的微生物污染的总目标，即使它们可能对常见微生物污染物的子集(例如细菌和/或非霉菌酵母)有效。相比之下，本文所述的防腐剂组合物能够在不有害地促进一种或多种微生物形式如霉菌的生长的情况下提供广谱防腐作用。
在一些实施方式中，即使在添加天然防腐剂组合物导致pH增加的情况下，防腐剂组合物的组合组分的协同效果也起到防止pH增加有害地导致防腐剂失效的作用。例如，即使所述pH水平升高到一定程度，所述防腐剂组合物的广谱能力也已显示能够有效防止微生物生长，包括防止霉菌生长(当发生pH上升时，霉菌生长常是最初的罪魁祸首)。因此，当其它防腐剂制剂可能由于相关食物产品的pH增加而失效时，如本文所述的天然防腐剂组合物可以起到减少或消除与pH上升相关的有害效应的作用。
一种使用天然防腐剂组合物保存食物产品的方法，其包括：(1)提供食物产品；(2)将天然防腐剂组合物加入到所述食物产品中；和(3)天然防腐剂组合物保存食物产品。食物产品的保存可以显示为相对于不包括天然防腐剂组合物的类似食物产品，所述食物产品的货架期延长。另外或供选择地，保存效果可显示为相对于省略所述天然防腐剂组合物但在类似条件下以其它方式提供的类似食物产品的性能，在一种或多种标准化防腐挑战测试中食物产品和天然防腐剂组合物性能的改进。
在目前优选的实施方案中，所述食物产品是水果和/或蔬菜基产品，如果汁、果泥、浓缩物等。如上所解释的，所述天然防腐剂组合物包括单独组分的组合，所述单独组分当组合时协同作用以提供广谱活性，从而在延长的时间段内(例如至少28天的时间段)限制细菌、酵母和霉菌的生长和传播。在至少一些实施方式中，所述天然防腐剂组合物的防腐效果通过所述天然防腐剂组合物的单独组分之间的协同关系得以增强。
在一些实施方案中，所述水果和/或蔬菜产品以约2.6至4.5、或约2.8至4.0、或约3.0至3.5的初始pH水平提供。在至少一些实施方案中，可将本文所述的天然防腐剂组合物加入所述水果和/或蔬菜产品中，而不显著改变或影响初始pH。例如，在添加所述天然防腐剂组合物后，所述pH可保持在低于约6.0、或低于约5.5、或低于约5.0、或低于约4.5、或低于约4.0。
如本文所使用的，术语“大约”、“约”和“基本上”表示接近仍执行所需功能或实现所需结果的所述量或条件的量或条件。例如，术语“大约”、“约”和“基本上”可以指与所述量或条件偏离小于10％、或小于5％、或小于1％、或小于0.1％、或小于0.01％的量或条件。
实施例
实施例1
将三种单独的防腐处理剂加入到包括超过20种不同植物成分的果汁共混物中。每种处理剂的组分(以总的果汁共混物的重量百分比计)示于表1中。“精油共混物”是烹饪用草药精油的共混物，包括大茴香和小茴香的精油。处理剂1是阳性对照(添加苯甲酸钾和山梨酸钾)。
表1
| 处理剂1 | 处理剂2 | 处理剂3 | |
| 苯甲酸钾 | 0.15 | 0 | 0 |
| 山梨酸钾 | 0.04 | 0 | 0 |
| 精油共混物 | 0.10 | 0.20 | 0.20 |
对果汁共混物进行抗微生物防腐有效性测试(美国药典39,<51>)(2017)。处理剂2和3显示过度的微生物生长，并且在7天时间点未通过所述测试。
实施例2
将另外的四种防腐处理剂(处理剂4至7)加入到与实施例1中所用类似的果汁共混物中。每种处理剂的组分示于表2中。“精油共混物”是与实施例1中所用的相同共混物。“培养的右旋糖共混物”是麦芽糖糊精和发酵右旋糖的共混物。“培养的右旋糖共混物+”是麦芽糖糊精、发酵右旋糖、芥末精油、绿茶提取物和α-环糊精的共混物。
表2
对果汁共混物进行如实施例1中的抗微生物防腐有效性测试。所有处理剂在7天时间点都未通过所述测试。处理剂4至6也经历pH水平的增加，表明处理剂4至6中包括的“培养的右旋糖共混物+组分”是pH漂移的原因。
实施例3
将另外的五种防腐处理剂(处理剂8至12)加入到与实施例1和2中所用的类似的果汁共混物中。每种防腐处理剂的组分示于表3中。“精油共混物”、“培养的右旋糖共混物”和“培养的右旋糖共混物+”组分是与前述实施例中相同的共混物。“发酵亚麻/牛至”组分是由亚麻籽和牛至的组合物质的发酵产生的发酵上清液。处理剂9是阴性对照(不添加防腐剂)。处理剂10是阳性对照(添加山梨酸钾)。
表3
对果汁共混物进行如前述实施例中的抗微生物防腐有效性测试。处理剂8至12中的每一种的结果分别示于表4至8中。下表中列出的值表示每克的菌落形成单位。
表4：处理剂8的防腐功效测试
表5：处理剂9(阴性对照)的防腐功效测试
表6：处理剂10(阳性对照)的防腐功效测试
表7：处理剂11的防腐功效测试
表8：处理剂12的防腐功效测试
对于要通过USP<51>功效测试的第3类产品(除抗酸剂以外的口服产品)，在第14天时细菌必须比初始计数减少大于或等于90.0％，在第14和28天时间点之间细菌必须不增加，并且酵母或霉菌必须不比初始计数增加。处理剂8、10和12满足这些要求。处理剂10是阳性对照。处理剂8特别有效(与阳性对照同等水平)，并且在降低酵母和霉菌水平方面比处理剂12更快地起作用。
实施例4
处理剂8再次进行如前述实施例中的抗微生物防腐有效性测试。测试结果示于表9中。仅在第14和28天时间点采集样品。如前所述，处理剂8通过了第3类产品的功效测试。
表9：处理剂8的第二种防腐功效测试
Claims (16)
1.一种用于添加到食物产品中的天然防腐剂组合物，其包含：
形成为发酵亚麻籽和/或发酵牛至的共混物的第一组分；
形成为麦芽糖糊精和/或发酵右旋糖的共混物的第二组分；和
形成为烹饪草药精油的共混物的第三组分。
2.如权利要求1所述的防腐剂组合物，其中所述第一组分以使得构成相组合的食物产品和防腐剂组合物总重量的约1.0至4.0％，或相组合的食物产品和防腐剂组合物总重量的约1.5至3.0％，或相组合的食物产品和防腐剂组合物总重量的约2.0至2.5％的量被包括在内。
3.如权利要求1或权利要求2所述的防腐剂组合物，其中所述第二组分以使得构成相组合的食物产品和防腐剂组合物总重量的约0.1至2.0％，或相组合的食物产品和防腐剂组合物总重量的约0.2至1.5％，或相组合的食物产品和防腐剂组合物总重量的约0.5至0.7％的量被包括在内。
4.如权利要求1至3中任一项所述的防腐剂组合物，其中所述第三组分以使得构成相组合的食物产品和防腐剂组合物总重量的约0.02至0.5％，或相组合的食物产品和防腐剂组合物总重量的约0.03至0.25％，或相组合的食物产品和防腐剂组合物总重量的约0.05至0.1％的量被包括在内。
5.如权利要求1至4中任一项所述的防腐剂组合物，其中所述第一组分为由亚麻籽和/或牛至发酵产生的发酵上清液。
6.如权利要求1至5中任一项所述的防腐剂组合物，其中所述第一组分包括亚麻籽和牛至两者。
7.如权利要求5所述的防腐剂组合物，其中所述发酵上清液由亚麻籽和牛至两者的组合发酵产生。
8.如权利要求1至7中任一项所述的防腐剂组合物，其中所述第二组分包括麦芽糖糊精和发酵右旋糖两者。
9.如权利要求8所述的防腐剂组合物，其中麦芽糖糊精与发酵右旋糖的比率是约8:1、4:1、2:1、1:1、0.5:1、0.25:1、或0.125比1。
10.如权利要求1至9中任一项所述的防腐剂组合物，其中所述第三组分包括大茴香和/或小茴香的精油。
11.如权利要求1至10中任一项所述的防腐剂组合物，其中所述防腐剂组合物提供广谱抗微生物效果，以防止细菌、酵母和霉菌腐败。
12.一种具有有效防腐性能的水果和/或蔬菜基产品，所述产品包含：
一种或多种水果和/或蔬菜基成分；和
如权利要求1至11中任一项所述的天然防腐剂组合物。
13.如权利要求12所述的水果和/或蔬菜基产品，其中所述水果和/或蔬菜基产品是果汁产品。
14.如权利要求13所述的水果和/或蔬菜基果汁产品，其中包括天然防腐剂组合物的所述水果和/或蔬菜基果汁产品具有约2.6至4.5、或约2.8至4.0、或约3.0至3.5的pH。
15.一种使用天然防腐剂组合物保存食物产品的方法，所述方法包含：
提供食物产品；
将如权利要求1至11中任一项所述的天然食物防腐剂组合物加入到所述食物产品中；和
所述天然防腐剂组合物保存所述食物产品。
16.将如权利要求15所述的方法，其中所述食物产品是水果和/或蔬菜基果汁产品，并且其中所述天然防腐剂组合物防止微生物生长至少28天。
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| US201762513840P | 2017-06-01 | 2017-06-01 | |
| US62/513,840 | 2017-06-01 | ||
| PCT/US2018/035168 WO2018222739A2 (en) | 2017-06-01 | 2018-05-30 | Natural preservative compositions |
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| CN110753497A true CN110753497A (zh) | 2020-02-04 |
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| CN201880036539.9A Pending CN110753497A (zh) | 2017-06-01 | 2018-05-30 | 天然防腐剂组合物 |
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| EP (1) | EP3629759A2 (zh) |
| JP (1) | JP7078713B2 (zh) |
| KR (1) | KR20200015908A (zh) |
| CN (1) | CN110753497A (zh) |
| AU (1) | AU2018275220A1 (zh) |
| CA (1) | CA3064905A1 (zh) |
| WO (1) | WO2018222739A2 (zh) |
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| IT202000032390A1 (it) * | 2020-12-24 | 2022-06-24 | Ingrit S R L | Composizione conservante e relativo metodo di preparazione |
| WO2024110655A1 (en) * | 2022-11-26 | 2024-05-30 | Fermentationexperts A/S | Ingredient for improving shelf life |
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Also Published As
| Publication number | Publication date |
|---|---|
| US20180343899A1 (en) | 2018-12-06 |
| WO2018222739A3 (en) | 2019-04-25 |
| CA3064905A1 (en) | 2018-12-06 |
| JP7078713B2 (ja) | 2022-05-31 |
| KR20200015908A (ko) | 2020-02-13 |
| AU2018275220A1 (en) | 2019-12-19 |
| WO2018222739A2 (en) | 2018-12-06 |
| JP2020522277A (ja) | 2020-07-30 |
| EP3629759A2 (en) | 2020-04-08 |
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