SK7372002A3 - Use of nonanoic acid, a dairy product, a fruit juice, a cheese, and a cheese coating and an agent for the treatment of cheese surface - Google Patents

Abstract

The invention relates to the use of nonanoic acid as an antimicrobial, in particular antifungal, agent or additive, in particular in or for foods, such as dairy products or fruit juices. A particular aspect of the invention comprises the use of nonanoic acid i a cheese coating. The invention also relates to a cheese coating in which nonanoic acid has been incorporated as antifungal agent; a cheese that has been provided with such a coating; and a nonanoic acid-containing composition for applying such a coating. The nonanoic acid is used in particular on or close to the surface of the food, or uniformly distributed through the food, in an amount of 10 - 10,000 ppm, in particular 100 - 1,000 ppm. The nonanoic acid can furthermore be used as an antimicrobial agent for treating substrates or surfaces, in particular substrates or surfaces that come into contact with foods; for protecting foods, cut flowers and bulbs during transport and/or during storage; in disinfectants and cleaning agents; to protect or treat wood; in cosmetics or skin care products; and in pharmaceutical compositions to prevent and treat fungal infections and yeast infections , such as <i>Candida</i>.

Description

Technical field

The present invention relates to the use of nonanoic acid as an antimicrobial agent, in particular as a fungicidal agent.

More particularly, the invention relates to the use of nonanoic acid as an antimicrobial agent, in particular as a fungicidal agent, in foodstuffs and in particular in dairy products such as cheese and in fruit-based products such as fruit juices.

The invention further relates to foods containing nonanoic acid as an antimicrobial agent.

BACKGROUND OF THE INVENTION

Particular aspects of the invention reside in the use of nonanoic acid (solutions or suspensions) for cheese coating layers, in the cheese coating layers containing nonanoic acid thus obtained and in cheeses coated with these coating layers containing nonanoic acid.

The use of nonanoic acid in food products is known. For example, nonanoic acid is used as a synthetic additive e.g. soft drinks, ice cream, confectionery, gelatine, dairy puddings and bakery products.

U.S. Pat. _No. 2,154,449 discloses fungicidal properties of C3 to C12 carboxylic acids and salts thereof, in particular the incorporation of calcium propionate into a bread dough to prevent mold formation on bread.

European Patent Application 0 244 144 A1 discloses the addition of glycerol and fatty acid esters in combination with one or more C 6 to C 16 carboxylic acids as preservatives in food compositions.

International Application WO 96/29 895 discloses a method of improving the storage / shelf life of perishable products by treating surfaces, equipment and materials in contact with the products during their treatment with an antimicrobial aromatic compound. WO 96/29895 discloses that fatty acids, including nonanoic acid, can also be used in combination with an aromatic compound.

International application WO 92/19 104 discloses the use of C 7 to C ₂ of the carboxylic acids including nonanoic acid to control infections caused by bacteria and fungi in plants.

European patent application EP 0 022 298 relates to the incorporation of C ₃ to C 11 carboxylic acids into polymers which are used for the manufacture of medical instruments such as catheters.

European patent application EP 0 465 423 describes antimicrobial pharmaceutical preparations containing C ₄ to C ₁₄ carboxylic acids. U.S. Pat. No. 4,406,884 discloses topical antimicrobial pharmaceutical preparations containing C5 to _C12 carboxylic acids.

U.S. Pat. No. 3,931,413 discloses carboxylic acid treatment of C ₆ to C ₁₈ plants to combat fungal infections in the buds of plants.

Nonanoic acid is also used in some fatty products to adjust their acidity. For example, U.S. Patent 4,495,208 discloses a cat or dog food having good shelf life / shelf life and a high moisture content (Aw> 0.9 and a water content of 50 to 80%) and containing 4 to 15 wt. % fructose, 0.3 to 3.0 wt. % of an edible organic acid, an amount of an inorganic acid which makes it possible to obtain a pH in the range of 3.5 to 5.8 and a fungicidal agent. The organic acid is preferably selected from heptanoic, octanoic, nonanoic acid or a combination thereof.

According to U.S. Pat. No. 4,495,208, an edible organic acid such as sorbic acid and / or salts thereof is also present in the animal feed in addition to sugars (fructose) and the known fungicidal agent (antimycotic). It is known that the combination of the three components in given amounts provides a synergistic bactericidal effect.

U.S. Pat. No. 3,985,904 discloses a meat-based food having a high moisture content and which is suitable for human consumption or animal feed. The food has a moisture content of at least about 50 wt. % water activity A _w at least

0.90, contains more than 50 wt. % by weight of a base, cooked, chicken, fish or fatty-like protein, 1 to 35 wt. % of a starch-like gelatin-like filler, between 1.7 and 3.8% of edible, non-toxic acid and an effective amount of a fungicidal agent.

The edible organic acid is incorporated into the food in an amount sufficient to provide the pH of the food in the range of 3.9 to 5.5. Although US 3,985,904 lists various suitable edible acids in column 6, nonanoic acid is not specifically mentioned herein.

According to US-A 3 985 904, the fungicidal agent is selected from benzoates, propionates and sorbates.

EP-A 0 876 768 describes the use of fatty acid monoesters and polyglycerol to improve the shelf life / shelf life of foods. The fatty acid radicals herein may be selected from caproic, caprylic, lauric or myristic acid.

The use of nonanoic acid in herbicidal compositions for agriculture is described, inter alia, in U.S. Patents 5,098,467, 5,035,741, 5,106,410 and 5,975,410.

U.S. Patents 4,820,438, 5,330,769, and 5,391,379 disclose the use of nonanoic acid in soaps and cleaning agents.

None of the above literature clearly discloses or assumes that nonanoic acid can be safely incorporated into foods and / or can be used on the surface of foods to prevent the growth of bacteria, fungi and yeasts. In particular, none of these references disclose a dosage in which nonanoic acid can be safely used for these purposes.

Natamycin is currently commonly used as a fungicidal agent in cheese production. This compound, which may also be referred to as pimaricin or "antibiotic A5283", and marketed under the trade names Delvocid® and Natamax® (among others), is a metabolic product of Streptomyces natalensis and S. chattanoogensis.

However, the use of natamycin has a number of disadvantages. For example, it is quite expensive. In addition, it has been found that Penicillium discolor is able to grow on cheeses (on their surfaces) that are treated with natamycin. This is particularly disadvantageous in the cheese industry, since P. discolor is widespread in cheese stores.

SUMMARY OF THE INVENTION

Nonanoic acid has been found to exhibit an antimicrobial effect, in particular a fungicidal effect, especially when used in amounts that can be suitably incorporated into food products. More specifically, it has been found that nonanoic acid can advantageously be used as an antimicrobial agent, in particular as a fungicidal agent, in dairy products such as cheese and in fruit-based products e.g. fruit juices.

The antimicrobial effect of the nonanoic acid of the present invention is relatively surprising since certain molds (such as Aspergillus niger, Synchephalastrum racemosus, Geotrichum candidum, Penicilium expansum, Rhizopus stolonifer and Mucor plombus) are known to produce nonanoic acid.

Further, it has been found that nonanoic acid is also capable of inhibiting the development of yeasts, which may also be produced in cheese stores.

Thus, in one aspect, the invention relates to the use of nonanoic acid (n-octane-1-carboxylic acid), pelargonic acid, n-nonyl acid) as an antimicrobial agent, in particular as a fungicidal agent (additive) in food and / or other products, to be protected against deterioration caused by micro-organisms. The invention also relates to the use of nonanoic acid salts as an antimicrobial agent.

The invention further relates to foods that contain nonanoic acid as an antimicrobial agent, in particular as a fungicidal agent.

The food may be any compound that is suitable for human or animal consumption, in particular for human consumption, and may be either a ready-to-eat food product or an ingredient that can be incorporated into a food product or processed to be a food product. product obtained.

A food or food product is a particular product or substance that is susceptible to deterioration caused by microorganisms, including bacteria, yeasts and in particular fungi (ie if no antimicrobial agent is added), such as a substance or product that will be maintained over time several days to several weeks (e.g., from 3 days to 3 weeks) under normal storage conditions of the product, such as a temperature ranging from room temperature (20-25 ° C) to a refrigerator temperature (about 4 ° C). However, the invention is not limited in any way.

In this context, nonanoic acid is used to prevent the growth of microorganisms, in particular the formation of molds ^1, and thereby extend shelf life / shelf life. For example, the use of nonanoic acid may slow the growth of microorganisms. The degree of retardation will depend inter alia on the food, the concentration of nonanoic acid, the conditions under which the food will be stored (temperature, atmospheric humidity), the types of microorganisms to which the food is exposed and the degree of attack. In the case of mold formation, the mold formation (i.e., the time when the first mold growth is recognizable by the eye) is usually delayed by at least one day, more preferably by at least 5 to 7 days, compared to the untreated food, i.e. at the temperature at which the food is usually stored usually room temperature (20 ° C) or refrigerator temperature (4 ° C). For example, in the case of a cheese that has been coated with the nonanoic acid-containing layer of the present invention, the first recognizable mold formation is shifted from 60 to 67 'days. In this regard, reference can be made to Example 1 below and to the results shown in FIG. First

For the purposes of the invention, the terms &quot; preventing mold formation &quot; and / or &quot; fungicidal &quot; are also more preferably meant to prevent the development of yeast as well.

It has also been found in the present invention that nonanoic acid also has an antibacterial effect against, for example, bacteria which cause food spoilage or degradation and / or pathogens such as Listeria, Salmonella and E. coli 0157, Staphylococcus.

This inhibitory effect of nonanoic acid on the (growth) bacteria can be advantageously used in fermented dairy products (in their preparation) such as yogurt. This will be explained in more detail below.

The food may be solid, semi-solid or liquid and may be fermented or non-fermented.

The following are a few non-limiting examples of foods in which nonanoic acid can be used according to the present invention as an antimicrobial agent, in particular as a fungicidal agent:

products intended for immediate consumption, including dough products such as pre-baked bread, noodles, pasta, soups, etc .; fish and fatty products such as sausages and products based on vegetables or fruits such as fruit juices, canned fruit or combinations of fruit (juices) with dairy products; flour; nuts and (dried) southern fruits; as well as products such as canned foods, diet foods, ready meals and baby foods;

foods and ingredients for further processing such as mayonnaise, ketchup and similar sauces, jam, marmalade and similar fruit products and the like.

According to the present invention, nonanoic acid may also be used as an antimicrobial agent, in particular as a fungicidal and / or antibacterial agent, in addition to the food sector and examples are given below.

One example worth mentioning is the use of nonanoic acid or a nonanoic acid coating layer to improve the shelf life / shelf life of fruits such as oranges, lemons, grapefruit, apples, pears as well as nuts and (dried) southern fruits, coffee, tea, tobacco and the like, in particular before or during transport and / or during long-term storage e.g. in a fruit store (which may or may not be air conditioned).

When used as a fungicidal agent according to the present invention, the nonanoic acid will be used in amounts effective to prevent the growth of fungi, yeasts and bacteria, and will generally range from 1 to 10,000 mg nonanoic acid per kilogram of food, in particular 10 to 1,000 mg of nonanoic acid per kilogram of food and more particularly 100 to 500 mg of nonanoic acid per kilogram of food. Therefore, nonanoic acid can be used, for example, in yoghurt in amounts of about 200 milligrams (mg) of nonanoic acid per kilogram (kg) of yoghurt. The lower limit for an effective amount of nonanoic acid will more preferably be selected from an amount of 10, 25, 50 or 100 mg of nonanoic acid per kilogram of food, while the upper limit will more preferably be selected from 10,000, 5,000, 2,500 or 1,000 mg of nonanoic acid. per kilogram of food. More preferably, these amounts are based on the water content of the food. Thus, in the case of a food having a water content of 80%, 80% of the abovementioned amounts of nonanoic acid may be added per kilogram of food.

However, the exact amount of nonanoic acid will depend on the food in question and the manner in which nonanoic acid will be used in the food. The nonanoic acid may be evenly distributed throughout the food, but for example - particularly in the case of solid or semi-solid foods - it may also be present essentially only on or near the food surface, for example in the form of an antimicrobial, specifically fungicidal coating or surface layer containing rionic acid. , or its presence may be the result of treating the surface of the food with a nonanoic acid. In the latter examples, the concentration of nonanoic acid from the whole foodstuff may be low (ie lower than the amounts indicated above), provided that a quantity of nonanoic acid is present on or near the surface sufficient to ensure desirable antimicrobial, in particular fungicidal effect.

The presence of nonanoic acid in amounts of 10 to 10,000 ppm, in particular 100 to 2,000 ppm - i. locally or evenly distributed throughout the foodstuff will generally be sufficient to obtain the desired antimicrobial, in particular fungicidal, effect. The same concentrations of nonanoic acid - i. locally or evenly distributed throughout the food - will generally be sufficient to prevent and / or anticipate the growth of yeast and / or bacteria.

In a more preferred aspect of the invention, the food product is a dairy product, which is generally defined as a food based on milk or milk components, in particular on the basis of cow's milk or its ingredients.

In particular, the dairy product is a fermented dairy product, which may be solid, semi-solid or liquid. Some examples include, but are not limited to, cheese, butter, cream, yogurt or yoghurt products (e.g., yoghurt drinks such as milk / fruit juice drinks), cottage cheese, kefir, milk puddings, and the like. The invention may also be applied to food products into which these dairy products have been incorporated / incorporated such as sauces, pastry desserts, foods (including ready-made foods and baby foods), precise doses (e.g. containing cheese), fatty products (such as ham into which proteins have been incorporated), milk powder, coffee cream, etc.

Use in cheeses and in particular in cheeses having a low salt content (i.e. less than 4%, particularly less than 3%) and a high moisture content (i.e. 30% or more, particularly 40% or more) is more preferred. This use can be realized by treating the cheese surface with nonanoic acid. Thus, the invention can be used (also) in spreadable cheeses and similar products.

The fermented dairy product preferably has a pH of 3.5 to 5.5, for example in the case of cheese in the range of 5.1 to 5.5, in the yoghurt 3.9 to 4.4. Although it is not possible to prevent the addition of nonanoic acid according to the invention to make a certain (usually small) contribution to achieving this pH, the final pH is generally the result of a fermentation process and a buffering effect likely to be associated therewith.

Another more preferred embodiment of the food product is a fruit juice or a similar beverage, such as products into which dairy products such as milk or yogurt and fruit juices have been incorporated, which have a limited shelf life.

The nonanoic acid may be used in a manner known for an antimicrobial agent, in particular a fungicidal agent, i. such that nonanoic acid or nonanoic acid-containing additives are added to the food or food product, or such that nonanoic acid or nonanoic acid-containing additives are incorporated into the food or food product during and / or after their preparation. During this process, the nonanoic acid may be uniformly mixed or distributed into the food and / or used on the surface of the food by, for example, spraying or crushing the nonanoic acid (e.g. in the form of an aqueous solution), dipping (particular cheese) into the nonanoic acid solution or applying a coating containing nonanoic acid. For example, a nonanoic acid aqueous solution or suspension or other mixture, more preferably a nonanoic acid-containing liquid, which contains a nonanoic acid concentration of 100-5000 ppm, in particular 200-3000 ppm, and which may further contain all of the components intended for applying a coating of cheese such as (components thereof) synthetic coating layers (e.g. based on copolymers) and / or coating layers on foods.

For example - for a 140g coating layer per 12.8 kg cheese - the nonanoic acid concentration in the coating layer may be 5000 ppm (equivalent to 49.2 mg nonanoic acid per kilogram of cheese), 1000 ppm (equivalent to 9.8 mg / kg or 100 ppm (corresponding to 0.98 mg / kg of cheese).

The cheese coating layer thus obtained containing nonanoic acid, the cheeses provided with these coating layers containing nonanoic acid, and the solutions containing nonanoic acid used in this process form further aspects of the invention.

In this context, another advantage of nonanoic acid is that it is able to prevent and / or prevent significant development of the surface flora on the cheese (on the coating layer), which can lead to a reverse effect on the cheese rind - (this is in contrast to non-natamycin mostly capable of affecting bacterial growth in any way).

Nonanoic acid will generally be used to replace one or more antimicrobial, in particular fungicidal, additives that are used in known foods. In addition, nonanoic acid may be advantageously used in those foods for which known antimicrobial agents are less suitable or less suitable. In these applications, the use of nonanoic acid may be an alternative to sterilization procedures and / or similar antimicrobial treatments (i.e., other than the use of an antimicrobial additive) that are necessary.

To obtain an antimicrobial effect, one treatment of the food with nonanoic acid will usually be sufficient - such as the application of a nonanoic acid-containing coating layer. However, repeated treatment of the food with nonanoic acid is not excluded.

According to the invention, nonanoic acid is used in particular in place of natamycin, particularly in dairy and cheese applications. In this regard, reference may be made, for example, to the applications of natamycin described by J. Stark in De Ware (a) Chemicus, 27 (1997), 173-176.

According to the invention, the nonanoic acid is preferably compatible with the foodstuff, i.e. the use of the nonanoic acid of the invention has no adverse effect on the color, odor, consistency, pH or other desirable characteristics of the foodstuff, at least not when the foodstuff must or can be maintained or stored before final use or consumption. This usually means that the food has to be to some extent resistant to the acidic environment, i.e. the foodstuff. it must be able to at least withstand the pH achieved by using nonanoic acid in the abovementioned amounts. In the case of possible compatibility problems, the use of a separate coating layer containing nonanoic acid may offer a solution.

The foodstuff may further comprise other other additives known to the foodstuff, provided that they are compatible with nonanoic acid and will not adversely affect its antimicrobial effect.

When nonanoic acid is used as an antimicrobial agent according to the invention, as a rule an additional antimicrobial agent is not required and in one embodiment of the invention the foodstuff comprises essentially exclusively nonanoic acid as the antimicrobial agent, i.e., nonanoic acid. in the amounts specified above (in percent by weight or ppm).

However, it is not entirely excluded that in addition to nonanoic acid, small amounts of one or more known antimicrobial agents such as e.g. the reagents listed below. Thus, the term "substantially exclusively" is defined in the sense that the nonanoic acid constitutes at least 80 wt. %, more preferably 90 wt. % and even more preferably at least 95 to 99 wt. % of all antimicrobial ingredients present (ie added to the food to achieve an antimicrobial effect).

It is further possible to use nonanoic acid in admixture with one or more antimicrobial agents known and compatible with the nonanoic acid. A co-acting effect can then be obtained. In this case, compared to the use of known agents, nonanoic acid will generally replace a certain amount of the known known antimicrobial agent. Typically, the nonanoic acid will comprise at least 30 wt. %, more preferably at least 50 wt. % and even more preferably at least 70 wt. % of the total antimicrobial content of this mixture.

A few non-limiting examples of antimicrobial agents that may be used according to the invention in combination with nonanoic acid include: sorbic acid and its salts, benzoic acid and its salts, p-hydroxybenzoic acid and its esters, propionic acid and its salts, pimaricin, polyethylene glycol , ethylene / propylene oxides, sodium diacetate, caprylic acid (octanoic acid), ethyl formate, tylosin, polyphosphate, metasulfite, nisin, subtilin and diethyl carbonate.

Furthermore, the nonanoic acid may be used to adjust the acidity in combination with agents including food acceptable acids such as citric acid, acetic acid and the like. In this context, nonanoic acid may specifically protect the food (which in this case may have a pH in the range of 2 to 6) against acid resistant molds. Examples of these resistant fungi are Penicillium roqueforti, P. carneum, P. italicum, Monascus ruber and / or Paecilomyces variotii (which occur, for example, in rye bread) and Penicillium glandicola, Penicillium roqueforti, Aspergillus flavus, aspergillus candidus and / or

Aspergillus terreus (which occurs, for example, in products that have been acid-preserved, such as sour and / or sweet-sour jams).

In general, it is preferable that at least some and more preferably a greater proportion of the nonanoic acid in the food is present in undissociated form. In this context, the general rule is that the amount of undissociated nonanoic acid increases at lower pH; for example, at a pH of about 3.8, about 90% of the nonanoic acid is present in undissociated form.

According to one aspect of the invention, nonanoic acid is also used in foods having a low pH, such as a pH in the range of 2 to 6, more preferably 3 to 5.8 or 4 to 5.6. For example, the pH of the cheese crust is about 4.8 to 5.3.

In addition to the antimicrobial, in particular fungicidal action described above, the use of the nonanoic acid according to the invention may also lead to the following additional advantages:

nonanoic acid is a stable molecule in both dissociated and undissociated form. The long alkyl chain is inert and makes the molecule only very difficult to react with; nonanoic acid is a natural substance found, inter alia, in plants;

the use of nonanoic acid in foods (including the FDA) was permitted;

nonanoic acid remains stable in most process steps / processes used for food products nonanoic acid is stable in the presence of metals in metallic form; the nonanoic acid is stable upon heating;

The invention has been described above with reference to a more preferred embodiment thereof; ie. with reference to use in foodstuffs, in particular dairy products. However, it will be apparent to those skilled in the art from the above description that nonanoic acid may find use as a fungicidal, yeast inhibiting and / or antibacterial agent also in addition to the food sector.

In this context, it will be particularly advantageous that the use of nonanoic acid in foodstuffs has been approved, i. that it can be used in those applications where contact with food or the human body such as e.g. skin.

Non-limiting applications to be considered include:

- use as disinfectant, cleaning agent (s) or as a component thereof, etc. for the use of similar;

- disinfection and / or cleaning (including preventive treatment) of conveyor belts, pallets and the like;

- disinfection and / or cleaning (including preventive treatment) of equipment, products and / or surfaces that come into contact with food, such as: cutters, mixers, mixers, sorting machines, filling machines and other equipment used in the industrial processing of foodstuffs; barrels, containers, tanks, containers and other containers; as well as work surfaces, waste units, etc .; both industrial and domestic;

- disinfection and / or cleaning (including preventive treatment) of premises to be closed or not, in particular sections where food products are incorporated and / or stored, such as cabinets, refrigerators, kitchens, factory sections, loading areas , warehouses, etc. (both domestic and industrial); and in particular cheese warehouses and other commercial business premises where P. discolor may be present;

- packaging and / or (preventive) treatment of packaging, e.g. foodstuffs (such as fruits, vegetables, cheese, etc.) made, for example, of materials such as plastic, paper, cardboard or cardboard;

- protecting fruits such as oranges, lemons, grapefruit, apples, pears; nuts and (dried) southern fruits, coffee, tea, tobacco, etc. and also cut flowers and bulbs of plants, against mold and / or bacteria before or during transport and / or during (long-term) storage, for example in warehouses or in (occasionally) air-conditioned fruit stores;

- disinfection and / or cleaning (including preventive treatment), for example of tents or sheets, as well as interior spaces (for example on walls), to prevent or counteract the growth of molds, for example due to moisture;

- protection and / or treatment of wood or similar materials;

- use in cosmetic and skin protection products;

- use for pharmaceutical purposes, for example for the protection and treatment of fungal and yeast infections such as e.g. Candida yeast.

These aspects of the invention typically include treating a surface or substrate that is poorly resistant to mold formation, or which may be contaminated or infected with mold and / or spores thereof with an amount of nonanoic acid that is effective for a fungicidal and / or antibacterial effect.

This amount will vary depending on the use and the manner in which the nonanoic acid is used on the surface or in the substrate. The presence of nonanoic acid in amounts of 10 to 10,000 ppm, in particular 100 to 2,000 ppm, will generally again be sufficient to achieve an antimicrobial, in particular fungicidal effect, although higher concentrations may be used for certain applications. Nonanoic acid may be used on the surface or in the substrate by any suitable method, such as by spraying or triturating nonanoic acid (e.g. in the form of an aqueous solution), by applying a coating layer containing nonanoic acid, or by using an atomized spray containing nonanoic acid. This treatment may be repeated as necessary.

In this context, nonanoic acid may once again be used in place of disinfectants which may be known for, or in conjunction with, the investigated applications, but also in combination with other agents or components thereof customary for the investigated applications. For these applications, the nonanoic acid and other ingredients may be marketed in a suitable container, for example, in a bottle or spray.

In particular, the application of the nonanoic acid of the invention relates to controlling - in particular inhibiting - the growth of bacteria during fermentation processes such as the preparation of fermented food products such as yogurt. In particular, the antibacterial effect of nonanoic acid is important for use in this application. Nonanoic acid can be used, for example, to control the pH during or after fermentation, and in particular to prevent and / or reduce post-acidification, such as yoghurt, as explained in more detail in the examples. As a result, the taste of the yogurt is maintained for longer. An antimicrobial, in particular fungicidal, effect according to the invention will also be obtained.

BRIEF DESCRIPTION OF THE DRAWINGS

The invention will now be explained by reference to the following, but not limiting, examples and drawings, wherein:

Fig. 1 is a graph (time versus visible intensity of mold formation) showing the effect of nonanoic acid on mold formation on Gouda cheese;

Fig. 2 is a graph (time versus bacterial count) showing the effect of nonanoic acid (pelargonic acid) but the development of yogurt bacteria at 7 ° C;

Fig. 3 is a graph (time to pH) showing the effect of nonanoic acid (pelargonic acid) on the post-acidification of yoghurt at 7 ° C;

Fig. 4 is a graph (time versus number of bacteria) showing the effect of nonanoic acid (pelargonic acid) on the development of yoghurt bacteria at 32 ° C;

Fig. 5 is a graph (time to pH showing the effect of nonanoic acid (pelargonic acid) on post-acidification of yoghurt at 32 ° C;

Fig. 6 is a diagram (time versus number of bacteria) showing the effect of nonanoic acid (pelargonic acid) on the development of surface flora on the cheese crust;

Fig. 7 is a diagram (time versus count) showing the effect of nonanoic acid (pelargonic acid) on the development of D. hansenii, S. cerevisiae, C.lipolytica and R. rubra;

Fig. 8A and 8B are photographs showing the effect of natamycin (FIG. 8A) and nonanoic acid (FIG. 8B) on the inhibition of P. discolor growth on cheese crust blocks;

Fig. 9 is a graph (time versus bacterial count) showing the effect of nonanoic acid on the growth of Bacillus cereus in the soup;

Fig. 10 is a graph (time versus bacterial count) showing the effect of nonanoic acid on the growth of Staphylococcus aureus in the soup;

Fig. 11 is a graph (time versus cell count) showing the effect of nonanoic acid on the growth of Debaromyces hansenii in a milk / fruit juice drink;

Fig. 12 is a graph (time versus cell count) showing the effect of nonanoic acid on the growth of Penicillium italicum in a milk / fruit juice drink.

DETAILED DESCRIPTION OF THE INVENTION

Example 1 Use of nonanoic acid in Gouda cheese

The cheese was made specifically for this test. Of this batch of cheese, one portion was treated with 1000 ppm nonanoic acid (nonanoic acid designation) and the other was not treated with any fungicide (blank designation).

Both groups were inoculated with P. discolor spores (0.1 spores / cm ² ) and the cultures were stored at 13 ° C in an environment with a relative humidity of 88%. Individual cheeses were evaluated visually for the extent of mold presence at frequent intervals. The following scale was used for the optical determination of the fungus intensity that was observable:

= non-mold = low mold = visible mold = considerable mold = very large mold or overgrown mold

The results are shown in the diagram of FIG. 1. For fungicide-free cheeses, a slight mold growth (intensity 1) was found after about 60 days. For the group of cheeses treated with nonanoic acid, mold growth (intensity 1) was observed after 66 days.

Example 2 Use of nonanoic acid in yoghurt to prevent post-acidification

In this experiment, different concentrations of nonanoic acid were added to freshly prepared yogurt. One group was monitored for 8 hours at culture temperature (loading temperature, 32 ° C) and the other group was incubated for 14 days at 7 ° C (refrigerator temperature). These conditions were chosen to determine the limit to which nonanoic acid is effective during fermentation of yoghurt and / or during storage of pre-filled yoghurt. The pH and number of yoghurt bacteria were determined in both groups.

The results are shown in FIG. The addition of 1000 ppm of nonanoic acid substantially prevents post-acidification (32 ° C) and the number of yogurt bacteria was reduced by 2 log units. At 7 ° C, the effect on postacidification was already observed at lower concentrations of nonanoic acid (200 ppm). The addition of 1000 ppm prevented post-acidification virtually completely, when stored at refrigerator temperature and the number of yogurt bacteria decreased by 4 log units.

Example 3 Effect of Nonanoic Acid on the Cheese Surface Flora

The effect of nonanoic acid on the surface flora of the cheese crust was determined. The results (time versus number of bacteria) are shown in FIG. 6th

The effect of nonanoic acid (pelragonic acid) on the development of D. hansenii, S, cerevisiae, C. lipolytica and R. rubra was also determined. The results (time versus count) are shown in FIG. 7th

Example 4 Use on cheese crust blocks

In this experiment, the cheese crust blocks were inoculated with P. discolor. The blocks were incubated at 20 ° C and in a high relative humidity (95%) environment. These conditions were chosen to ensure optimum mold growth conditions and are therefore stricter than normal cheese maturation conditions.

The results are shown in FIG. 8, which shows photographs of blocks of cheese crust 2 weeks after inoculation of P. discolor. One group was treated with natamycin (Fig. 8A) and the other group was treated with nonanoic acid (Fig. 8B). Obviously, mold formation was suppressed after 2 weeks in nonanoic acid-treated blocks.

Example 5 Use in soup

In this experiment, a cream champion soup with parsley (frozen product obtained from Albert Heijn delicatessen in March 2000) was inoculated with 10 ⁴ CFU / ml (colony forming units per ml of soup) of Staphylococcus aureus (NIZO B1211). The soup was then incubated at 20 ° C, without nonanoic acid and with increasing concentrations of nonanoic acid (100, 500 and 1000 ppm). Samples were taken at the times indicated in FIG. 9 and 10 (FIG. 9 is for B. cereus and FIG. 10 for S. aureus). A series of dilutions were prepared from each sample and then spread onto a dish. The aim was to determine the number of CFU / ml soup. B. cereus samples were ground on mannitol and egg yolk polymyxin agar (MYP) and incubated for 24 h at 30 ° C; samples of S. aureus were spread on Baird-Parker egg yolk agar (BP) agar and incubated for 48 h at 37 ° C. The results are shown in FIG. 9 and 10. The addition of 100 ppm of nonanoic acid to the soup had a weak growth inhibitory effect on both B. cereus and S. aureus; whereas the addition of nonanoic acid at concentrations of 500 and 1000 ppm inhibited the growth of both bacteria almost completely.

Example 6 Use in dairy / fruit juice drinks

In this experiment, a milk / fruit juice drink ("Milk & Fruit ™ from Cobercol, obtained from Albert Heijn;" Milk & Fruit "™ is a frozen, pasteurized preservative-free product containing 80% yogurt and 20% pineapple juice at pH 4, 0) inoculated with 10 ² CFU / ml Debaromyces hansenii (NIZO F937) or Penicillium italicum (CBS 278.58). The milk / fruit juice drink was then incubated at 20 ° C without nonanoic acid and with increasing concentrations of nonanoic acid (100, 500 and 1000 ppm). Samples were taken at the times indicated in FIG. 11 and 12 (FIG. 11 for D. hansenii and FIG. 12 for P. italicum). A series of dilutions were prepared for each sample and spread on a dish. The aim was to determine the number of CFU / ml of beverage. Samples were ground on oxytetracycline glucose yeast agar (OGY) and incubated for 5 days at 25 ° C. The results are shown in FIG. 11 and 12. Addition of 100 ppm nonanoic acid provided complete inhibition of D. hansenii growth. Addition of 100 and 500 ppm nonaveic acid inhibited growth of P. italicum and addition of 1000 ppm nonanoic acid provided complete inhibition of P. italicum growth within 6 days.

Claims (29)

PATENT CLAIMS Use of a nonanoic acid as an antimicrobial particular fungicidal agent or additive in or for foods. Use according to claim 1, wherein the nonanoic acid is present in amounts of 10 to 10,000 ppm, in particular 100 to 1,000 ppm. Use according to claim 1 and / or 2, wherein the foodstuff is a solid or semi-solid foodstuff and wherein the nonanoic acid is present substantially on or near the surface of the foodstuff. Use according to claim 3, wherein the nonanoic acid is present in the form of a nonanoic acid-containing coating layer or in the form of a surface layer. Use according to one of claims 1 to 4, wherein the foodstuff is a dairy product. Use according to one of claims 1 to 5, wherein the dairy product is cheese. The use according to claim 1 and / or 2, wherein the nonanoic acid is substantially uniformly distributed in the food and is present in amounts of 1 to 10,000 mg, more preferably 10 to 1,000 mg, and even more preferably 100 to 500 mg of nonanoic acid per kg of food. The use of claim 7, wherein the food is a dairy product. Use according to claim 7, wherein the food is fruit juice. A dairy product comprising nonanoic acid as an antimicrobial agent, in particular as a fungicidal agent. The dairy product according to claim 10, wherein the nonanoic acid is present in amounts of 10 to 10,000 ppm, in particular 100 to 1,000 ppm. The dairy product according to claim 10 or 11, which is a solid or semi-solid dairy product whose surface has been treated with a nonanoic acid or nonanoic acid solution and / or which has been provided with a nonanoic acid-containing coating layer. The dairy product according to one of claims 0 to 12, which is cheese. A dairy product according to claim 10 or 11, which contains nonanoic acid in amounts of 1 to 10,000, more preferably 10 to 1,000 and even more preferably 100 to 500 mg of nonanoic acid per kg of dairy product, wherein the nonanoic acid is substantially uniformly distributed throughout the dairy product. A fruit juice comprising nonanoic acid as an antimicrobial agent, in particular as a fungicidal agent, in particular in amounts of 1 to 10,000, more preferably 10 to 1,000 and even more preferably 100 to 500 mg of nonanoic acid per kg of fruit juice. A coating of cheese into which nonanoic acid has been incorporated as an antimicrobial agent, in particular as a fungicidal agent. The coating layer of claim 16, wherein the nonanoic acid is present in amounts of 10 to 10,000 ppm, in particular 100 to 1,000 ppm. Cheese, in particular low salt and / or high moisture cheese having a coating layer according to claim 16 or 17. A composition for coating and / or treating a cheese surface, characterized in that it comprises a solution having a concentration of 100 to 500 ppm, in particular 200 to 300 ppm of nonanoic acid and occasionally one or more components of the solution intended to coat and / or treat the surface of the cheese. Use of nonanoic acid as a fungicidal agent, comprising treating a surface or substrate which is susceptible to mold formation or which may be contaminated or infected with fungus and / or spores thereof with an amount of nonanoic acid having an effective fungicidal effect. The use of claim 20, wherein the surface or substrate is a surface or substrate that may come into contact with a food and / or human body, such as the skin. The use of nonanoic acid according to claim 20 or 21, wherein the nonanoic acid is used to: disinfection and / or cleaning, including preventive treatment, conveyor belts, pallets and the like; disinfection and / or cleaning, including preventive treatment, equipment, products and / or surfaces that come into contact with food; disinfection and / or cleaning, including preventive treatment, of premises which may or may not be closed; packaging and / or preventive treatment of packaging e.g. foodstuffs made, for example, from materials such as plastic, paper, cardboard or cardboard. Use of a nonanoic acid according to any one of claims 20 to 22 in or for cheese stores. 24. Use of nonanoic acid for fruit protection; nuts and dried southern fruits, coffee, tea, tobacco and the like. and also cut flowers and bulbs of plants, against mold and / or bacteria before or during transport and / or during long-term storage, for example in warehouses or occasionally air-conditioned fruit stores. The use of claim 24, wherein the nonanoic acid is used as a nonanoic acid coating layer. 26. Use of nonanoic acid as an antimicrobial, in particular fungicidal, disinfectant, detergent (metal) component, etc., for both domestic and industrial use. Use of nonanoic acid for the protection and / or treatment of wood and / or similar materials against fungal attack and / or as a fungicidal component of wood treatment and / or similar materials. Use of nonanoic acid as an antimicrobial, in particular fungicidal, component of cosmetic and / or skin care products. Use of nonanoic acid as an antimicrobial component, in particular as a fungicide, in pharmaceutical formulations intended to protect and treat fungal and yeast infections such as Candida.