JP7494427B2 - Antibacterial composition for food and beverages - Google Patents

Description

The present invention relates to an antibacterial composition for foods and beverages.

Conventionally, various antibacterial agents have been proposed to suppress the occurrence and proliferation of microorganisms involved in putrefaction and deterioration during the production and storage of food and drink. As for the active ingredient of the antibacterial agent, one that is highly safe and has a long history of use in food is required, and for example, ethanol, glycine, organic acids and their salts (e.g., sodium acetate, citric acid, lactic acid), etc. are used.

For example, acetic acid and sodium acetate are known to have a mold-inhibiting effect on food. However, if the amount of the compound is increased to enhance the mold-inhibiting effect, the acid odor of the preparation itself becomes stronger, and a strong sour taste and acid odor are imparted to the final food or drink.

Therefore, when using the active ingredients of antibacterial agents, ingredients that are less likely to affect the inherent flavor, aroma, viscosity, etc. of the food or drink they are used in are selected, or the amount of active ingredient used is reduced as much as possible.

Furthermore, microorganisms involved in the putrefaction and deterioration of food and drink include yeasts in addition to bacteria and molds, and therefore there is a demand for antibacterial agents that are effective against such a wide range of microorganisms.

An object of the present invention is to provide an antibacterial composition for food and beverages which is effective against a wide range of microorganisms even at a low concentration.

The present invention provides an antibacterial composition for food or beverage containing pomegranate extract and acetate as active ingredients, and the amount of polyphenols in the pomegranate extract is 0.5 (w/w)% to 85 (w/w)%.

In one embodiment, the pomegranate extract is present in an amount of 0.01 to 30 parts by weight per 1 part by weight of the acetate.

In one embodiment, the acetate salt is sodium acetate, calcium acetate, or a combination thereof.

In one embodiment, the antibacterial composition for food or beverage further comprises an organic acid or a salt thereof.

The present invention provides a method for improving the shelf life of a food or drink, the method comprising the step of applying the above-mentioned antibacterial composition for food or drink to the food or drink or its raw materials.

In one embodiment, the antibacterial composition for foods and beverages is contained in an amount of 0.01 to 10 parts by weight per 100 parts by weight of the total weight of the food and beverage or the raw materials thereof.

According to the present invention, the antibacterial composition for foods and beverages of the present invention can exert an antibacterial effect against a wide range of microorganisms even at a low concentration. Therefore, the antibacterial composition for foods and beverages of the present invention can be used in foods and beverages without adversely affecting the inherent flavor, aroma, viscosity, etc. of the foods and beverages.

In the present specification, "antibacterial" refers to an action effect of controlling the proliferation or growth of microorganisms. The microorganisms on which the antibacterial composition for food and beverages of the present invention (also referred to as "antibacterial composition" in the present specification) can exhibit the antibacterial effect are not particularly limited, and the antibacterial composition of the present invention can exhibit antibacterial properties against bacteria (such as heat-resistant bacteria and coliform bacteria) and fungi (such as yeast and mold). Examples of microorganisms that can exert an antibacterial effect include bacteria such as Bacillus subtilis, Bacillus cereus, Bacillus coagulans, and Bacillus stearothermophilus, imperfect yeasts such as Candida albicans, Candida cacaoi, and Candida tropicalis, and yeasts such as Wickerhamomyces anomalus.

Pomegranate (Punica granatum mL., English name Pomegranate) is a plant of the pomegranate family, and is widely cultivated not only in the Middle East, where it originates, but also in subtropical regions. The term "pomegranate extract" as used herein includes extracts obtained by extracting raw pomegranate (undried fruit) or dried fruit with a solvent, either as is or after crushing or grinding, and fruit juice obtained by squeezing raw pomegranate (undried fruit) or dried fruit. The part of pomegranate used to prepare pomegranate extract may be the whole fruit or any part thereof (e.g., pericarp, pulp, seed coat, and seeds). The solvent used for extraction may be, for example, water or ethanol, or a mixture thereof.

Pomegranate extract can be produced as follows. For example, 1 to 50 parts by weight, preferably 5 to 25 parts by weight of the above-mentioned solvent is added to 1 part by weight of pomegranate fruit while stirring at room temperature, if necessary, heating to elute the components, and then filtering to remove insoluble matter and recovering the filtrate, thereby obtaining a liquid pomegranate extract. If necessary, the filtrate may be concentrated under normal or reduced pressure to distill off the solvent. Alternatively, the filtrate may be freeze-dried to obtain a solid pomegranate extract (powder). In the present invention, the extract may be liquid pomegranate extract or pomegranate extract powder, or a mixture thereof. If necessary, the extract may be purified by silica gel and reverse phase column chromatography.

The polyphenol content of the pomegranate extract used in the present invention is, for example, 0.5 (w/w)% to 85 (w/w)%, preferably 5 (w/w)% to 70 (w/w)%. In this specification, the "polyphenol content" of the pomegranate extract refers to the polyphenol content calculated as gallic acid by the Folin-Ciocalteu method. In the Folin-Ciocalteu method, the color tone of the reagent is changed by the reduction action of the phenolic hydroxyl group, and the content is measured by absorbance. For example, a pomegranate extract with a higher polyphenol content can be obtained by concentrating or freeze-drying the liquid pomegranate extract. When the polyphenol content is within the above range, the antibacterial properties of the pomegranate extract can be better exhibited.

The acetate salt may be any that can be used as a food additive, including, for example, sodium acetate, calcium acetate, or a combination thereof, but is not limited thereto as long as it can be added to food and drink.

The blending ratio of pomegranate extract to acetate can be determined in consideration of the type of acetate and the amount of polyphenols in the pomegranate extract. The blending ratio of pomegranate extract to acetate depends on the type of acetate and the amount of polyphenols in the pomegranate extract, but is, for example, 0.01 to 30 parts by weight, preferably 0.05 to 20 parts by weight, of pomegranate extract per 1 part by weight of acetate.

The antibacterial composition of the present invention may further contain an organic acid or a salt thereof. The organic acid or a salt thereof may be one that can be used as a food or drink. Examples of the organic acid or a salt thereof include acetic acid, citric acid, DL-malic acid, fumaric acid, phytic acid, lactic acid, gluconic acid, adipic acid, succinic acid, DL-tartaric acid, L-tartaric acid, and the like, or salts thereof (e.g., sodium salts, potassium salts, calcium salts) (excluding acetate salts), as well as combinations of two or more thereof. For example, examples of organic acid salts include trisodium citrate, sodium malate, monosodium fumarate, sodium lactate, potassium lactate, monosodium succinate, disodium succinate, DL-potassium hydrogen tartrate, L-potassium hydrogen tartrate, and the like, or combinations of two or more thereof. Preferred are acetic acid, citric acid, monosodium fumarate, DL-malic acid, succinic acid, or combinations of two or more thereof. The formulation pH of the antibacterial composition can be adjusted by adding an organic acid or a salt thereof.

The formulation pH is, for example, the pH measured by preparing a 10 (w/w)% aqueous solution of the formulation. The formulation pH is, for example, 4.5 to 7, preferably 4.5 to 6.8. An organic acid or a salt thereof may be added in such an amount that the formulation pH falls within the above range. By having the formulation pH within the above range, the antibacterial properties of the antibacterial composition can be further enhanced.

The antibacterial composition of the present invention can be produced by mixing pomegranate extract, acetate, and organic acid or its salt (if included). The antibacterial composition may be a preparation in any form, such as a solid form (e.g., powder or granules), liquid form, or paste form. The pomegranate extract, acetate, and organic acid or its salt may be mixed in liquid form or powder form after the mixing, or in the case where one is liquid and the other is solid, the solids may be mixed in liquid form or powder form. This antibacterial composition can be used as a food additive. In addition to the pomegranate extract, acetate, and organic acid or its salt (if included), the antibacterial composition may contain other ingredients that are acceptable for foods and beverages or food additives, such as pH adjusters, emulsifiers or dispersants, excipients, sugars, preservatives, shelf life enhancers, acidulants, seasonings, alcohol, sweeteners, thickeners, antioxidants, colorants, flavors, spices, salt, and amino acids. The content of other components in the antibacterial composition can be appropriately set by a person skilled in the art within a range that does not adversely affect the antibacterial effect of the antibacterial composition. The antibacterial composition of the present invention may further contain a known antibacterial component, and such antibacterial components include ethanol, glycine, glycerin fatty acid ester, thiamine lauryl sulfate, lysozyme, polylysine, benzoic acid, propionic acid, sorbic acid, organic acids and their salts (e.g., citric acid, lactic acid, monosodium fumarate), etc., or combinations of two or more of these.

The antibacterial composition obtained as described above can be added during the production of food and drink. In this specification, "food and drink" includes food and drink. The antibacterial composition of the present invention can be used, for example, by adding it to the raw material of the food or to the food during the production of the food and drink. Examples of such foods and beverages include, but are not limited to, prepared dishes, cut vegetables, vegetable salads, boiled vegetables, boiled seafood (e.g., shrimp, shellfish), boiled meat, cooked rice, flour (e.g., wheat flour) processed products such as noodles, gyoza skins, and bread, flour, sweets and cakes (e.g., Western sweets, Japanese sweets, Chinese sweets, etc.), candies (e.g., caramel), frozen desserts (e.g., ice cream, ice milk, frozen desserts, jellies, etc.), gummies, cooked rice, prepared dishes, soups, noodle soups (e.g., udon soup, soba soup, etc.), sauces, dressings, mayonnaise, ketchup, ham and sausages, processed livestock products, fish paste products, processed fishery products, processed agricultural and forestry products, milk and dairy products, fats and oils, refrigerated foods, frozen foods, seasonings, alcoholic beverages, and soft drinks (e.g., juice, coffee, tea, malt beverages, sparkling beverages). Food "raw materials" include foods commonly used in food production (e.g., grains (rice, bread, noodles, etc.), fish, meat, eggs, dairy products, beans, vegetables, fruits, mushrooms, etc.), and seasonings (sugar, salt, vinegar, soy sauce, miso, etc.).

The antibacterial composition of the present invention can be used as a shelf life extender for foods and beverages. A "shelf life extender" is an agent that can extend the maintenance of food quality for a certain period of time (for example, although this may depend on the type of food, for example, several days at 25°C or several weeks when stored at 10 to 15°C) by controlling the proliferation or growth of microorganisms, compared to when the shelf life extender is not added.

The amount of the antibacterial composition of the present invention to be applied to a food or drink is not necessarily limited, since it varies depending on the type of raw material of the food or drink, the type of acetate, and the amount of polyphenols in the pomegranate extract. The antibacterial composition of the present invention can be added, for example, in an amount of 0.01 to 10 parts by weight, preferably 0.05 to 5 parts by weight, per 100 parts by weight of the total amount of the food or drink or its raw materials. When the amount of polyphenols in the pomegranate extract is high, the amount of the pomegranate extract to be applied to the food or drink can be reduced.

Various methods can be adopted for applying the antibacterial composition to food and drink. For example, when the antibacterial composition is in a liquid form (e.g., a solution (e.g., an aqueous solution) or a suspension) when applied, a method of immersing the food and drink or the raw material of the food and drink in a bath containing the antibacterial composition, and/or applying or spraying the food and drink or the raw material of the food and drink with the antibacterial composition can be adopted. For example, when the antibacterial composition is in a liquid, paste, or powder form, or a mixture of these forms when applied, a method of adding the antibacterial composition to the food and drink or the raw material of the food and drink and mixing or kneading as necessary can be adopted.

According to the present invention, there is provided a food or drink containing the antibacterial composition as described above. According to the present invention, there is further provided a method for improving the shelf life of a food or drink.

The method for improving the shelf life of a food or drink of the present invention comprises the step of applying the above-mentioned antibacterial composition for food or drink to the food or drink or its raw materials. This applying step is as described above.

According to the present invention, it is possible to produce an antibacterial composition for food and beverages that exhibits antibacterial properties without causing harmful effects such as sour taste or acidic odor to the food and beverages. The antibacterial composition for food and beverages of the present invention exhibits antibacterial properties against a wide range of microorganisms, and can therefore further enhance the effect of improving the shelf life of the food and beverages.

The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

(Preparation Example 1: Method for preparing pomegranate extract)
Fresh pomegranate (from California) was crushed in a food processor, and 10 parts by weight of water was added to 1 part by weight of the total amount of crushed pomegranate, and the mixture was heated to 80°C and extracted. After cooling the extract to about room temperature, the raw materials and insoluble components were removed by suction filtration to obtain a pomegranate extract. The solid content of the obtained pomegranate extract was measured using a halogen moisture meter, and the solid content in the extract was 5.0%.

A part of the pomegranate extract was powdered using a spray dryer to obtain a pomegranate extract powder. The polyphenol content of the pomegranate extract powder was measured according to Measurement Example 1, and was found to be 68.5 (w/w)%.

The remaining liquid was appropriately concentrated for use. The amount of polyphenols in the pomegranate extract was measured according to Measurement Example 1, and found to be 3.4 (w/w)%. The pomegranate extract was gradually concentrated under reduced pressure to prepare extracts with polyphenol amounts of 12.5 (w/w)% and 30.3 (w/w).

(Measurement Example 1: Measurement of polyphenols in pomegranate extract)
The pomegranate extract was serially diluted to a solid content of 100 ppm. The adjusted solution was dispensed in 2 mL portions into test tubes, and 5 mL of Folin-Ciocalteu reagent was added. After stirring, the mixture was allowed to stand for 5 minutes. Then, 4 mL of 7.5 wt% sodium carbonate aqueous solution was added, and the mixture was allowed to stand for 60 minutes after stirring. The absorbance at 765 nm was measured. The obtained absorbance was calculated as the amount of polyphenols using a calibration curve prepared with gallic acid.

(Test Example 1: Antibacterial Test Method for Kamaboko)
Alaska pollock, land grade 2 (64.5 g), potato starch (1.4 g), sugar (3.2 g), salt (1.9 g), ice water (29.0 g), and preparation (4.0 g) were mixed and heated at 90° C. for 60 minutes to prepare kamaboko. Bacillus subtilis (bacteria) (100 CFU/mL) was inoculated into the kamaboko, which was then stored at 25° C. for 24, 48, or 72 hours, and the number of bacteria was counted. Either Candida albicans (imperfect yeast) (10 CFU/mL) or Wickerhamomyces anomalus (yeast) (10 CFU/mL) was inoculated into kamaboko, which was then stored at 15° C. for 48, 96 or 120 hours, and the number of bacteria was counted.

(Examples 1-1 to 1-14 and Comparative Examples 1-1 to 1-4)
The components were mixed and stirred to prepare preparations (antibacterial compositions) according to the compositions shown in Tables 1 to 3 below. As the pomegranate extract component, pomegranate extract (extract liquid) with a polyphenol content of 3.4 (w/w)%, 12.5 (w/w)%, or 30.3 (w/w)%, or pomegranate extract powder (polyphenol content 68.5 (w/w)%) was used. For preparations E1-1 to E1-7, sodium acetate, pomegranate extract components, and water or dextrin were mixed and stirred (Examples 1-1 to 1-7), and for preparations E1-8 to E1-14, calcium acetate, pomegranate extract components, and water or dextrin were mixed and stirred (Examples 1-8 to 1-14). For preparations E1-15 to E1-19, sodium acetate, calcium acetate, pomegranate extract components, and water or dextrin were mixed and stirred (Examples 1-15 to 1-19). For preparation C1-1, sodium acetate and water were mixed and stirred (Comparative Example 1-1). For preparation C1-2, calcium acetate and water were mixed by stirring (Comparative Example 1-2).For preparations C1-3 and 1-4, pomegranate extract components and water were mixed by stirring (Comparative Examples 1-3 and 1-4).

Each preparation was subjected to the antibacterial test method of Test Example 1. The results are shown in Tables 5 to 7 below.

Preparations E1-1 to E1-19 (Examples 1-1 to 1-19) containing pomegranate extract components and acetate salts exhibited excellent antibacterial properties, as compared to preparations C1-1 to C1-4 (Comparative Examples 1-1 to 1-4) containing acetate salts or pomegranate extract components alone, in that the proliferation of bacteria in kamaboko was inhibited in all cases, including Bacillus subtilis (bacteria) (Table 5), Candida albicans (incomplete yeast) (Table 6), and Wickerhamomyces anomalus (yeast) (Table 7).

(Examples 2-1 to 2-5 and Comparative Example 2-1)
Using sodium acetate and pomegranate extract powder, preparations were prepared according to the compositions shown in Table 8. For preparations E2-1 to E2-5, sodium acetate, pomegranate extract powder, and dextrin were mixed by stirring (Examples 2-1 to 2-5).

Each preparation was subjected to the antibacterial test method of Test Example 1. The results are shown in Tables 9 to 11 below.

Regardless of the mixing ratio of pomegranate extract and sodium acetate, the growth of bacteria in kamaboko was suppressed for Bacillus subtilis (bacteria) (Table 9), Candida albicans (incomplete yeast) (Table 10), and Wickerhamomyces anomalus (yeast) (Table 11), demonstrating excellent antibacterial properties. In particular, the best antibacterial properties were observed in the case of preparation E2-5, which had a sodium acetate and pomegranate extract ratio of 1:18 (weight ratio) among the preparations tested.

(Examples 3-1 to 3-12)
In addition to sodium acetate and pomegranate extract powder, organic acids or organic acid salts were further used to prepare formulations with the compositions shown in Tables 12 to 13 below. Formulations E3-1 to 3-3 were prepared using citric acid (Examples 3-1 to 3-3), formulations E3-4 to 3-6 were prepared using monosodium fumarate (Examples 3-4 to 3-6), formulations E3-7 to 3-9 were prepared using malic acid (Examples 3-7 to 3-9), and formulations E3-10 to 3-12 were prepared using succinic acid (Examples 3-10 to 3-12). The pH was measured by preparing a 10 (w/w)% aqueous solution of the formulation.

Each preparation was subjected to the antibacterial test method of Test Example 1. The results are shown in Tables 14 to 16 below.

The formulation pH was in the range of 4.5 to 6.8, and the proliferation of bacteria in the kamaboko was suppressed for Bacillus subtilis (bacteria) (Table 14), Candida albicans (incomplete yeast) (Table 15), and Wickerhamomyces anomalus (yeast) (Table 16), demonstrating excellent antibacterial properties. In particular, the best antibacterial properties were observed in the formulations with a pH of 4.5 among those tested (Examples 3-3, 3-6, 3-9, and 3-12).

The present invention is useful, for example, in the fields of food additive and food and beverage production, and food and beverage processing.

Claims (5)

An antibacterial composition for food or beverage, comprising pomegranate extract and acetate,
The amount of polyphenols in the pomegranate extract is 0.5 (w/w)% to 85 (w/w)%;
An antibacterial composition for food and beverages, which exhibits antibacterial activity against at least one microorganism selected from the group consisting of Bacillus subtilis, Candida albicans, and Wickerhamomyces anomalus . The antibacterial composition for food and beverages according to claim 1, wherein the pomegranate extract is contained in an amount of 0.01 to 30 parts by weight per 1 part by weight of the acetate. The antibacterial composition for food or beverage according to claim 1 or 2, wherein the acetate is sodium acetate, calcium acetate or a combination thereof. A method for improving the shelf life of a food or beverage, comprising:
A method comprising a step of applying the antibacterial composition for foods and beverages according to any one of claims 1 to 3 to the food or beverage or a raw material thereof. The method according to claim 4 , wherein the antibacterial composition for foods and beverages is 0.01 to 10 parts by weight per 100 parts by weight of the total weight of the food or beverage or its raw materials.