MXPA98002093A - Antifung composition - Google Patents

Abstract

The present invention relates to an antifungal composition, characterized in that it comprises 1 or more polyene antifungal compounds, one or more thickening agents and a salt selected from the group consisting of sodium chloride and potassium chloride, wherein none of the Thickening agents is hydroxypropyl methylcellulose (HPMC), where the total amount of polyene antifungal compounds is 0.1 to 20 g / l and the amount of the thickening agent 0.5 to 50 g / l, and the salt is in an amount of about 250 g

Description

ANTIFUNGAL COMPOSITION BACKGROUND OF THE INVENTION The prevention of mold growth is an important topic for the food industry. Deterioration by fungi can lead to considerable economic losses. In addition, some fungal species or molds that contaminate food products, such as cheese, can produce toxic toxins, which can penetrate into the food product (Scott, PM, "Mycotoxigenetic fungal contaminants of cheese and other dairy products" Mycotoxins in dairy products, Elsevier Science Publishers LTD, 193-259 (1989)). Therefore, the elimination of visible mold from the food product does not guarantee consumer safety.

For more than 30 years, natamycin has been used to prevent the growth of fungi on cheeses and sausages.

Natamycin can be added to an emulsion of a polymer in water, mainly REF: 27067 polyvinyl acetate, which can be applied as a coating for cheese (Daamen, CBG and Berg, G van den; "Prevention of mold growth on cheese by means of natamycin "Voedingsmiddelentechnologie, 18 (2), 26-29 (1985)). Cheeses can also be treated by immersion in a suspension of natamycin in water (Morris, HA and Castberg, HB; "Control of surface growth on blue cheese using pimaricin" Cultured Dairy Products Journal, 15 (2), 21-23 ( 1980)). The embryos, however, are mainly treated by immersion or by spraying with a suspension of natamycin in water (Holley, RA; "Prevention of surface mold growth on Italian dry sausage by natamycin and potassium sordbate" Applied and Environmental Microbiology, 41 ( 2), 422-429 (1981)). Usually polymer emulsions for coating purposes contain 0.01 to 0.05% (w / v) of natamycin, while aqueous suspensions for immersion treatments contain 0.1 to 0.2% (w / v) of natamycin.

These treatments are generally effective for the prevention of fungal spoilage. However, fungal deterioration of products such as cheeses and sausages treated by immersion or spraying with an aqueous suspension of natamycin (Holley cited previously and Moerman, P.C., "Schimmelwering op vleeswaren door Pimaricine") can still occur.

Voedingsmiddelentechnologie, 3 (51/51), 261-64 (1972)). This can be caused by an inhomogeneous distribution of natamycin on the surface of the product.

Holley describes the use of the thickener hydroxypropylmethylcellulose (HPMC) to prevent drip loss of sorbate and natamycin from the surfaces of room i. It was shown that drip loss was reduced when HPMC was used at a concentration of 1%. HPMC, however, is not a suitable thickening agent for use in spray coating or immersion methods, using the aqueous suspension due to the very long drying time. Although dripping can be prevented by using HPMC concentrations of 1% or more, the drying time of a product treated with a composition comprising 1% or more of HPMC will be greater than 2 days. This is unacceptable for most practical purposes, since products such as cheeses or sausages can not be handled (eg transported) before they are dry. Lower concentrations of HPMC (for example 1 or 2 g / liter) do not produce a substantial increase in the amount of natamycin on the treated surface. The term "dry" used herein means "dry to the touch" for example, sufficiently dry for the products to be handled without undue difficulty. i DESCRIPTION OF THE INVENTION The present inventors have found that a product treated with an aqueous composition comprising one or more suitable thickening agents, generally in concentrations of 1 to 5 g / 1, preferably 1 to 3 g / 1, by dipping or spraying was dry inside 5 hours A drying time of 5 hours is acceptable for the cheese, and comparable with the drying time when using the immersion or spray suspensions, which do not contain a thickening agent.

The present invention relates to improved compositions of polyene fungicides, such as natamycin, which are suitable for the surface treatment of products, especially natural products, and particularly food products such as cheeses and sausages. These compositions can be used in a variety of applications, including the treatment of products by immersion and spraying.

Unexpectedly, it has been found that the growth of molds or fungi on the surface of i. products, it is remarkably reduced when these are treated with a composition wherein an appropriate thickener is added to the aqueous suspensions of dipping or spraying of the polyene antifungal agents. Preferred compositions, when applied to the product to be preserved, are capable of being dried at 20 ° C within 5 hours at a relative humidity of 80%. The compositions also preferably give rise to an increase in the amount of natamycin on the surface of the product to be preserved, of at least 30%, preferably at least 100%, when compared to the amount of natamycin present on the surface of the product in the case where a composition is used that does not comprise the appropriate thickening agent.

The present inventors have found that insufficient protection against fungal growth after immersion treatment or by spraying with an aqueous suspension of polyene antibiotic, can be caused by the fat content of the product to be treated. It has been found that the distribution of polyene fungicides, such as natamycin, on surfaces containing a high amount of fat is not homogeneous. The inhomogeneous distribution of the polyene fungicide is the consequence of the presence of grease particles on the surface of the products. When natamycin is added to the product via, for example, a coating, such as polyvinyl acetate, the distribution of the polyene fungicide will normally be sufficiently homogeneous to prevent fungal infection. However, when the products, for example cheeses or sausages, are treated by the methods of spraying or dipping using an aqueous composition, this will not always be the case. It has surprisingly been found that the inclusion of the suitable thickening agent in the polyene antifungal composition leads to an increase in the degree of homogeneity of the distribution of the polyene antifungal compound on the surface of the product. Also, the adhesion and the amount of natamycin to the surface of the food product is improved.

An improvement in the adhesion of the polyene fungicide may be of interest in the case of the pre! wetting of the covers or casings used in the production of sausages. The pre-moistening of casings, which are generally protein-based or cellulose-based casings, in a conventional natamycin composition, is not a generally effective method for the prevention of fungal growth on sausages (Holley and Moerman ). The absorption of natamycin inside the casings can not be optimal. Also, after coating the sausages with the casings, the sausages are usually washed by spraying with water.

During this washing step, part of the natamycin is washed from the sausages.

According to one aspect, the invention provides a dry antifungal composition wherein the active component is a polyene antifungal compound (polyene fungicide), such as natamycin, and wherein a suitable thickening agent is added. Preferably, the dry composition is an anhydrous composition, more preferably a powder composition.

In a further aspect, the invention i. it provides an aqueous composition that can be a suspension. The aqueous composition can be prepared by dissolving the powder composition in a sufficient amount of water, or by the addition of the polyene fungicide and the thickening agent separately. The invention also provides the use of the antifungal compositions of the invention for the treatment of natural products, in particular food products such as cheeses and sausages, including pretreatment of coatings such as casings for sausages and agricultural products such as fruit, grains, potatoes, legumes, flower tubers, seeds or food products. The invention also provides the use of the compositions in pharmaceutical applications, in particular for applications involving the topical use of the composition. Examples of suitable pharmaceutical preparations are lotions, creams, ointments and shampoos.

The polyene antifungal compounds used in the compositions of the invention are preferably one or more of natamycin, nystatin, lucensomycin or amphotericin B. The preferred polyene compound is natamycin. In the preparation of the compositions of the invention, one or more polyene antifungal compounds can be used, or they can be pre-prepared compositions containing such antifungal components. An example of such preparation is the commercially available powder composition sold under the trade name Delvocid®, which contains 50% (w / w) of natamycin.

The concentration of polyene fungicide in the aqueous suspension will generally be from 0.1 to 20 g / 1, more preferably from 0.5 to 8 g / 1, and more preferably from 1 to 5 g / 1.

In the compositions of the invention, the preferred thickening agents include all the thickening agents known in the art for use in food products, except HPMC, preferably the thickening agents are gums, more preferably xanthan gum and / or gellan gum.

Preferably one or more thickening agents are present in the aqueous composition, in an amount of 0.5 to 50 g / 1, more preferably 0.5 ''. at 20 g / 1 and even more preferably from 1 to 3 g / 1.

In a preferred embodiment, the composition of the invention further comprises a salt, preferably a metal halide salt, for example sodium chloride or potassium chloride. Sodium chloride is more preferred as salt. The salt is preferably present in an amount of 10 to 250 g / 1, more preferably 50 to 200 g / 1, even more preferably 50 to 100 g / 1. When the composition is aqueous, the salt improves the drying properties of the composition on the product. The salt also prevents bacterial growth in the aqueous composition, allowing it to be stored for a moderate period of time. Any antibacterial agent that is known in the art can also be included in the composition to prevent bacterial growth.

A suspending agent may be included in the composition. The suspending agent serves as a deflocculant. Suitable suspending agents are for example sodium microcrystalline cellulose, carboxymethylcellulose (Avicel® RC), sodium dodecylsulfate, polyethylene glycol, fumed silica, glycol and * glycerol.

In some embodiments it has been found that no shock absorber is needed for the suspension. In general, the pH of the suspension will be between 3 and 10, preferably the pH will be between 6 and 9, more preferably between 6.2 and 8.5 for the optimum addition of the natamycin and the optimal drying time.

An additional advantage of an aqueous suspension according to the invention is that the suspension is physically stable for at least 10 days without agitation.

Description of the Figures Figure 1 shows the amount of natamycin on the final product, as a function of the concentration of xanthan in the immersion bath.

Figure 2 shows the adhesion of natamycin on two types of cheese, as a function of the concentration of xanthan in the "immersion" bath.

Figure 3 shows the effect of the addition of salt to the immersion bath, by means of which the adhesion of natamycin to cheese is treated graphically, as a function of the concentration of the xanthan in the immersion bath.

The invention will now be described by way of example with reference to the appended Examples, which should be considered as non-limiting.

Example 1 An immersion bath was constituted using 5 g of Delvocid® / liter, together with 80 g of sodium chloride / liter and various concentrations of xanthan gum (Keltrol® RD, Kelco International Limited) in the order of 1 to 4 g / 1 (pH = 7.0).

They were submerged in the solutions, cheese blocks of young Gouda cheese (more than 50% content of * fat), which had dimensions of 3x3x3 cm.

A minimum of 10 blocks of cheese were tested per test. The increase in weight after immersion and the homogeneous distribution of the immersion solution on the blocks were also measured.

The immersion solution gave a linear increase in adhesion, based on the concentration of xanthan gum from 2 to 3 mg natamycin / dm2, to more than 10-15 mg natamycin / dm2 (Figure 1). 2 An immersion bath was constructed using 5 g of Delvocid® / l together with 0 or 4 g / 1 of xanthan gum (Keltrol® RD, Kelco International Limited).

Submerged in the described suspensions, italic cheeses, cylindrical type cheeses having an area of 11.3 dm2 and a weight of 1.8 kg, and the amount of immersion solution used after the < Immersion of 10 cheeses.

The initial concentration of natamycin on the cheese was respectively 3 and 10.3 mg / dm2, also shown in Figure 2.

Example 3 An immersion bath was constituted using 5 g of Delvocid® / l along with 0, 2 and 4 g / 1 of xanthan gum (Keltrol® RD, Kelco International Limited).

They were immersed in the described suspensions, homemade cheeses, cylindrical type cheeses that had an area of 30.8 dm2 and a weight of 8 kg, and the amount of immersion solution used after the immersion of 10 cheeses was measured.

The initial concentration of natamycin on the cheese was respectively 2.8, 8.8 and 12.7 mg / dm2 (Figure 2).

Example 4 An immersion bath was constituted using 5 g of "Delvocid® / l together with various concentrations of xanthan and 0 and 80 g / 1 of sodium chloride.

Gouda cheeses directly, after the brine placement, were cut into blocks of dimensions of 10x10x7 cm, and immersed in the immersion suspensions described above.

The blocks were incubated at a relative humidity of 81% and a temperature of 6 ° C.

The salt used has no influence on the amount of natamycin attached to the surface of the cheese (Figure 3).

Salt has a great influence on the drying behavior of submerged cheese blocks.

Using the high concentration of xanthan (more than 3 g / 1) or the use of a salt-free immersion solution gives an unacceptable cheese drying time (more than two days).

The results are listed in detail in Table 1 The results are shown in Table 1 and give a good impression of the influence of the xanthan, the salt and the side of the cheese used.

Example 5 Suspensions made according to Example 3 were tested on the sedimentation characteristics.

Sedimentation characteristics were visually verified by placing 1000 ml of the resulting suspension in a 1000 ml measuring cylinder. Even after 10 days of rest, no phase separation was observed.

Example 6 An immersion bath was constituted using 5 g of Delvocid® / l together with 0 and 2 g / 1 of xanthan and 80 g / 1 of sodium chloride.

Homemade cheeses, treated with the two suspensions, were followed in time while observing the degree of fungal development.

The ripening time usually used for these cheeses is 90 days at 5 ° C-8 ° C in a warehouse with a relative humidity of 80 to 85%.

The results of the test are shown in Table 2.

Table 2: Degree of fungal growth on the surface of the cheeses.

Example 7 An immersion bath was constituted using 5 g of Delvocid® / l together with 0 and 2 g / 1 of xanthan and 80 g / 1 of sodium chloride.

Italic cheeses, treated with the two suspensions, were followed in time with respect to the development of the fungi.

The ripening time usually used for these cheeses is 30 to 40 days at 5 ° C in a warehouse with relative humidity of 80%. The results of the test are shown in the Table 3.

Table 3: Degree of growth of the fungi on the surface of the cheeses.

Example 8 Several immersion baths are prepared with different concentrations of natamycin and xanthan gum (Keltrol®, Kelco International Limited). All immersion baths contain 12% (w / w) sodium chloride. The sausages with fibrous casings are submerged in the solution. Two sausages were tested per solution.

The resulting concentration of natamycin on the sausages are given in the following table.

The results show that the concentration of natamycin on the sausage increases proportionally with the increase in the concentration of natamycin in the immersion solution. The concentration of natamycin on the sausage increases more than proportionally with the increase in the concentration of the xanthan gum in the immersion solution.

Example 9 Immersion baths are prepared with 1.0 g / 1 natamycin, 2.0 g / 1 xanthan gum (Keltrol®, Kelco International Limited) and different concentrations of sodium chloride. The sausages with fibrous casings are submerged in the solutions. Two sausages were dipped per solution and the drying times of the coatings were determined. The resulting concentration of natamycin and the drying time on the sausages are given in the following table.

The results show that the drying time of the sausage decreases as the concentration of sodium chloride in the immersion solution increases.

It is noted that in relation to this date, the best method known to the applicant to carry out the aforementioned invention, is that which is clear from the present description of the invention.

Having described the invention as above, property is claimed as contained in the following:

Claims (16)

1. An antifungal composition, characterized in that it comprises one or more polyene antifungal compounds and one or more thickening agents, wherein none of the thickening agents is hydroxypropylmethylcellulose (HPMC).

2. A composition according to claim 1, characterized in that the weight ratio of the total amount of the polyene antifungal compounds to the total amount of the thickening agents is from 1: 500 to 40: 1.

3. A composition according to claim 1 or 2, characterized in that it also comprises a salt.

4. A composition according to any of claims 1 to 3, characterized in that it is an anhydrous composition.

5. A composition according to any of claims 1 to 3, characterized in that it is an aqueous composition.

6. A composition according to claim 5, characterized in that the total amount of polyene antifungal compounds is 0.1 to 20 g / 1, and the total amount of the thickening agent is 0.5 to 50 g / 1.

7. A composition according to claim 5 or 6, characterized in that it also comprises a salt in an amount of 20 to 250 g / 1.

8. A composition according to claims 5 to 7, characterized in that it has a pH between 6 and 9.

9. A composition according to any of claims 5 to 8, characterized in that it is capable of drying when placed on the surface of a substrate treated with the composition for antifungal treatment, in less than five hours when the temperature is maintained at 20 ° C. ° C and the relative humidity is maintained at 80%.

10. A composition according to claim 4, characterized in that when it is added to water, it results in a composition as defined according to any of claims 5 to 9.

11. A composition according to any of the preceding claims, characterized in that it is a sprayable composition.

12. The use of a composition according to any of the preceding claims, as a preventive antifungal treatment for natural products.

13. An antifungal treatment, characterized in that it comprises either the immersion of a substrate to be treated in a composition according to any of claims 1 to 11, or the spraying of a surface of a substrate with a composition in accordance with any of the Claims 1 to 11.

14. A method for preventing fungal infection of a natural product, characterized in that the method comprises treating the natural product with a composition according to any of claims 1 to 11.

15. A natural product, characterized in that it has been treated with or has a coating of a composition according to any of claims 1 to 11.

16. A product according to claim 15, characterized in that it comprises a food product, such as a cheese or sausage.