WO1994009635A1 - Utilisation d'amidon-iode peroxyde dans la conservation de produits alimentaires - Google Patents

Utilisation d'amidon-iode peroxyde dans la conservation de produits alimentaires Download PDF

Info

Publication number
WO1994009635A1
WO1994009635A1 PCT/US1993/009111 US9309111W WO9409635A1 WO 1994009635 A1 WO1994009635 A1 WO 1994009635A1 US 9309111 W US9309111 W US 9309111W WO 9409635 A1 WO9409635 A1 WO 9409635A1
Authority
WO
WIPO (PCT)
Prior art keywords
iodine
foodstuff
starch
liquid
solid
Prior art date
Application number
PCT/US1993/009111
Other languages
English (en)
Inventor
Edward Shanbrom
Original Assignee
Edward Shanbrom
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Edward Shanbrom filed Critical Edward Shanbrom
Publication of WO1994009635A1 publication Critical patent/WO1994009635A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/24—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/358—Inorganic compounds

Definitions

  • This invention relates to the treatment and preservation of foods and drinks.
  • complexes of iodine with amylose-containing starchier se, or components of starch, e.g. amylose or amylopectin, and analogous iodine- binding polysaccharides and derivatives thereof, all of which are referred to generally and collectively as "starch” hereinafter, unless otherwise indicated by context, are used in the treatment of foods and drinks.
  • a physiologically compatible reducing agent such as an ascorbate salt, as an additive or on a solid support, e.g.
  • Meats poultry meats especially, are frequent carriers of pathogenic organisms.
  • Salmonella for example, is a frequent contaminant of meats and a nearly universal contaminant of fresh and frozen poultry.
  • Processed meats, bacon, ham, sausages of all kinds, are typically treated with sodium nitrite to prevent the propagation of pathogenic and spoiling microorganisms.
  • modern animal husbandry in the United States has greatly reduced the proportion of pork that is contaminated by trichinosis, the threat of contaminated meat weighs heavily in most countries of the world.
  • Vegetables and fruits grown in soils fertilized with or contaminated with human excrement are frequently contaminated with any of a great many pathogenic organisms.
  • Iodine is an outstanding microbicide, with an extraordinary range of action. Part of its mode of action is that it is able to penetrate the cell walls of microorganisms rapidly, and block certain essential hydrogen-bonding in amino acids. Also, it has a powerful, oxidizing effect on S-H, -S-S- groups, which are essential factors in protein production. It is effective against a wide range of microorganisms, including bacteria, tubercle bacilli (Mycobacteria), fungi, protozoa, lipid and medium viruses, as well as non-lipid and small viruses. Iodine is designated as an inter-mediate germicide only, because spores are not readily killed with weak concentrations.
  • iodine has the greatest degerming efficiency compared to the other halogens, chlorine and bromine, since it is deactivated by proteins at least three times slower than chlorine and four times slower than bromine.
  • Iodine has the additional advantage that its disinfecting properties are independent of the pH value of it's environment. Therefore, unlike chlorine, for example, iodine would not be rendered ineffective in an acid pH. It would likewise not be deactivated quickly in an alkaline pH. Low concentrations of iodine react relatively slowly as compared with proteins in general and therefore it remains available to react with bacteria to which it generally has a greater affinity.
  • iodine can exhibit its unique advantageous selectivity towards microorganisms while maintaining a very low level of cytotoxicity to the host cells.
  • iodine's physical and inherent chemical properties because of iodine's physical and inherent chemical properties, its use as an antiseptic, broad-spectrum antimicrobial has been limited because state of the art delivery methods allows for the liberation of too much free iodine which can be toxic to living cells.
  • PVPA polyvinyl pyrrolidone iodine complex
  • Iodophors are loose complexes of elemental iodine or triodide, solubilizers, and a polymeric carrier that serves, not only to increase the solubility of the iodine, but also to tame the iodine to provide a sustained release reservoir for the iodine.
  • the carriers heretofore, have been neutral water soluble polymers, with mainly polyvinyl pynolidones as the principal commercialized polymer.
  • Polyether glycols, polyacrylic acids, polyamides, polyoxyalkylenes, starches and polyvinyl alcohol also form iodophors.
  • micellar aggregates which are dispersed, upon dilution, with water or bodily fluids, and the iodine linkage to the polymer is progressively weakened until the iodine can be regarded as free to generate antimicrobial concentrations.
  • These iodine complexes in aqueous solution have the advantage over pure, elemental iodine solutions, in that because they are present in far less concentration they greatly reduce irritation to tissue, unpleasant odor, staining of tissue and conosion of metal surfaces such as surgical instruments, but dissipate relatively quickly because of their miscibility and reaction with body fluids.
  • PVP/1 complexes A major disadvantage of PVP/1 complexes is that their safe and efficacious antimicrobial action is limited to use on skin or, in some cases, on intact nr.cosa. This is because their water solubility, as mentioned above, results irr excess releases of free iodine when introduced into relatively large volumes of liquid. Considering that as little as 0.2 PPM of iodine is sufficient to kill enteric bacteria (10 minutes at 25@ C), and under the same conditions, 3.5 PPM and 14.6 PPM of iodine, respectively, are sufficient to kill amoebic cysts and enteric viruses, PVP/1 complex solutions can instantaneously introduce thousands of excess parts of available iodine in one burst (i.e., an uncontrolled burst of solution).
  • Iodine was officially recognized by the pharmacopeia of the United States in 1930, also as tincture iodine (tincture of iodine) and linimentum iodi (liniment of iodine). Iodine has an unpleasant odor. In addition, it stains with an intensive yellow-brownish color and combines with iron and other metals, its solutions are not stable, it irritates animal tissue, and is a poison.
  • Iodine is consumed by proteinaceous substrates and its efficacy as a disinfectant is reduced at certain antiseptic applications. This is due to a reducing effect of the material to be disinfected which leads to the conversion of iodine into non-bactericidal iodide. Thus, not only the reservoir of available iodine is diminished but also the equilibrium of triiodide is influenced as well. Both of these effects cause a decrease in the proportion of free germicidal iodine, the actual anti-microbial agent.
  • Iodine is an excellent, prompt, effective microbicide with a broad range of action that includes almost all of the important health-related microorganisms, such as fungi, bacteria, viruses, bacterial viruses, and protozoan cysts, if the sometimes severe limitations inherent in its use are overcome.
  • Mycobacteria and the spores of bacilli and clostridia can be killed by iodine.
  • varying amounts of iodine are necessary to achieve complete disinfection of the different classes or organisms.
  • the published data on the disinfecting effect of iodine correspond only to a small extent. In particular, the published killing time of spores and viruses are widely disparate.
  • iodine is the cysticide of choice because it does not produce side reactions that interfere with its disinfecting properties.
  • Iodine would require the smallest mg/L dosage compared to chlorine or bromine to "break any water” to provide a free residual.
  • I 2 is 2 to 3 times as cysticidal and 6 times as sporicidal as HOI, while HOI is at least 40 times as virucidal as I 2 .
  • This behavior is explained on the one hand by the higher diffusibility of germicidal iodine through the cell walls of cysts and spores and on the other hand by the higher oxidizing power of HOI.
  • Solid beads of cross-linked beads of starch-iodine that absorb moisture from wounds, etc., and also provide a source of iodine are well-known; see, e.g., Holloway, G. Allen, Jr.; Johansen, Kaj H.; Barnes, Robert W.; Pierce, George E., Multicenter trial of cadexomer iodine to treat venous stasis ulcer, Western Journal of Medicine. vl51 nl, p35(4), July, 1989.
  • Cadexomer iodine (IODOSORB® PERSTORP CARBOTEC®, Perstorp, Sweden), is a starch polymer bead similar to dextranomer but with iodide (0.9% weight per weight) bonded to the polymer. When fluid contacts the beads, substantial amounts of fluid— as much as 6 ml per gram of cadexomer iodine—are absorbed, as well as bacteria within the fluid. Bonded iodine becomes bactericidal in this milieu. Other somewhat limited descriptions of the use of starch-iodine have also been published.
  • Glushankof S I, et al, Russian patent SU 1204575 describes compositions for purification and decontamination of water that contains starch, aluminum sulphate, iodine, iodide and activated charcoal to produce drinking water from open reservoir., in ⁇ field conditions.
  • a starch-based disinfectant composition prepared by treating starch suspension with potassium permanganate followed by a solution of iodine in potassium permanganate is described by Tatarov P G, et. al., Russian patent SU 979363 821207.
  • the product described by Glushankof, et al is a solid bed of charcoal coated or containing the starch, iodine, and aluminum sulfate.
  • a protective coating for stored fruit and vegetables containing slurried starch, iodine, potassium iodide and sodium bicarbonate is described by Popova E R, et. al., Russian Patent SU 959733, 820928.
  • Iodine starch for disinfection is described by Mochnacz, W. et. al., Ptitsevodstvo, 1980, 11, p. 37; Zh.. Vet. 1981, Abstr. No. 38226.
  • Johansson J. A. O., U.S. Patent 4,010,259, describes the manufacture of cross-linked, swellable hydrophilic polymer-iodine complexes, including cross- linked starch-iodine complexes.
  • Johansson discloses the following possible uses of the insoluble, water-swellable cross-linked compositions he produced: Cosmetic and pharmaceutical materials in various forms, gels, sprays and powders for example, such as foot powder, baby powder, body deoderants, skin cleansers and creams; disinfectants for skin and wounds, preventing hospital infections and vaginal disinfectants; disinfection of water in, e.g.
  • iodine-containing product contemplated by Johansson is a swellable, insoluble solid material. Removal by filtration, etc., is contemplated in some applications, i.e. in the transportation and storage of commodities.
  • Bactericidal water filter Panzer, Hans W. P.; Brown, Jerry Hugh, France patent FR 1462968, CA: 67(14)67490m, describes water purification by filtration and sterilization by iodine.
  • soluble organo-iodine compounds in water purification is, of course, well-known.
  • One of the more popular water purifiers is tetraglycine hydroperiodide, which is widely used because of its effectiveness against giardia.
  • Iodine has also been used to treat swimming pools, etc., but is objectionable because it irritates the eyes and stains the pool walls an unattractive yellow color.
  • U.S. Patent 3414515 discloses the disinfection of swimming pools with a non-irritating deeply blue iodine complex of a hydroxyalkyl ether of starch and of starch-containing starches that masks the yellow color of iodine in water.
  • alloy fiber products including fibers per se and fabrics woven or otherwise formed from fibers, that include iodine.
  • Starch-iodine containing fibers are disclosed.
  • Hydrogen peroxide (H 2 O 2 ), mol wt 34.016, is a weakly acidic, clear colorless liquid, miscible with water in all proportions. The four atoms are covalently bound in a nonpolar H— O--O--H structure. It is now prepared primarily by anthraquinone autoxidation processes. It is used widely to prepare other peroxygen compounds and as a nonpolluting oxidizing agent. The reactions of hydrogen peroxide are: Decomposition: 2H 2 O 2 - 2H 2 O + O 2
  • Hydrogen peroxide may react directly or after it has first ionized or dissociated into free radicals, ⁇ n many cases, the reaction mechanism is extremely complex and may involve catalysis or h depender.. upon the reaction environment.
  • Hydrogen peroxide can for ⁇ rfree radicals by homolytic cleavage of either an O--H bond or the O--O bond.
  • Hydrogen peroxide is a strong oxidant and most of its uses and those of its derivatives depend on this property. It oxidizes a wide variety of organic and inorganic compounds, ranging from iodide ions to color bodies of unknown structure in cellulosic fibers. Hydrogen peroxide reduces stronger oxidizing agents such as chlorine.
  • Aqueous hydrogen peroxide is sold in grades ranging from 3 to 98%, mainly containing 35, 50, 70, or 90% H 2 O 2 .
  • the 3-6% H 2 O 2 solutions for cosmetic and medicinal use are obtained by diluting a more concentrated grade, usually with the addition of extra stabilizer.
  • Hydrogen peroxide is irritating to the skin, eyes, and mucous membranes.
  • Hydrogen peroxide is used to treat wastewaters and sewage effluents, and to control hydrogen sulfide generated by the anaerobic reaction of raw sewage in sewer lines or collection points. It has been proposed as a supplemental oxygen source for overloaded activated sludge plants. It reportedly controls denitrification in secondary clarifiers and improves bulking conditions. It has been used as a flotation assistant. It has been generated in a wastewater reservoir by the cathodic reduction of oxygen. Hydrogen peroxide has been used with povidone iodine in biocidal processes. A number of such methods are described in the following patents to Witkin, et al.
  • Simon, Gilbert I; Witkin, Roy T, US Patent 4997625 910305 describe the treatment of dental and medical instruments and appliances to be chemically sterilized by immersion in an admixture of an iodophor such as the povidone iodine complex or a quaternary ammonium compound such as cetyl pyridinium chloride and a peroxide such as H 2 O 2 , the antimicrobial action of the iodine derived from the iodophor being enhanced or potentiated by oxygen released from the peroxide.
  • an iodophor such as the povidone iodine complex or a quaternary ammonium compound such as cetyl pyridinium chloride
  • a peroxide such as H 2 O 2
  • the invention is applicable also to the chemical sterilization of surgical sites.
  • Witkin, Roy T, US Patent 4935248 900619 describes applying, spraying, or sponging antimicrobially effective amounts of aqueous iodophor peroxide solutions to the udder surfaces of cows, or other animals to be milked prior to milking.
  • the udders are shampooed with a nonstaining shampoo containing iodine in a povidone-iodine complex and hydrogen peroxide as a nascent oxygen source.
  • iodophor constituting a source of iodine and a peroxide as a source of oxygen.
  • the iodophor is preferably a povidone iodine complex soluble in water and the peroxide is preferably hydrogen peroxide, the oxygen from the peroxide acting to enhance the antimicrobial activity of the iodine derived from the povidone iodine complex.
  • Witkin, Roy T, US Patent 5066497 911119 discloses an antimicrobial veterinary composition having enhanced, antimicrobial activity against a broad spectrum of microorganisms afflicting small and large animals.
  • the composition is a solution or mixture of povidone iodine complex and nascent oxygen obtained from a peroxide source.
  • Hydrogen peroxide has been combined directly with povidone to provide a dry powder source of H 2 O 2 .
  • Garelick Paul; Login, Robert B; Merianos, John J, US Patent 5066488 911119 describe a semi-anhydrous, suspension process for preparing substantially anhydrous complexes of PVP and H 2 O 2 containing about 18% to about 22% by weight H 2 O 2 .
  • the process comprises suspending substantially anhydrous PVP and an aqueous solution of 70 to 85% H 2 O 2 in an anhydrous ethyl acetate medium to precipitate a free-flowing, fine white powders of the complex, and filtering and drying under vacuum at about 40-50°C. to form the desired p. duct.
  • a fluidized bed maintained at a reaction temperature of about room temperature to 60°C. is contacted with finely divided droplets of a 30 to 85% by weight aqueous H 2 O 2 solution.
  • a 50-70% H 2 O 2 solution is used, and the feed rate of introduction of the H,O 2 solution is about 5-50 g/minute/kg PVP present.
  • the pvp-H 2 O 2 product preferably contains about
  • Bovine serum albumin blocked iodine inactivation of the virus more effectively than did equal concentrations of fetal bovine serum or river sediment. Batts, et al, also noted that sodium thiosulfate effectively neutralized free iodine.
  • Starch-iodine-hydrogen peroxide (Starch-I-H 2 O 2 ) is, to the best of applicant's knowledge, a new composition of matter. It is an object of this invention to provide a method for sterilizing foods in a manner that will to minimize the addition of foreign chemicals thereto by the use f starch iodine-hydrogen peroxide.
  • the present invention encompases processes of treating foods, both solid and liquid, that may carry or contain bacteria, virus, or other pathogenic organisms to sterilized the same by reaction with starch-iodine-hydrogen peroxide.
  • Starch-iodine-hydrogen peroxide may be iodine and hydrogen peroxide complexed with essentially the entire starch molecule, or any of the great variety of amylose-containing starches available from different sources, or with a polysaccharide component, or derivative thereof, of starch, or an equivalent polysaccharide, that binds to starch, starch and amylopectin being the most widely available of these materials.
  • starch-iodine-hydrogen peroxide treatment of liquids e.g. milk, fruit juices, fruit juice concentrates, etc.
  • amylose-iodine-hydrogen peroxides are preferred because of the total solubility of amylose complexes.
  • Such treatment may, however, desirably be carried out by passing the liquid through a bed or filter of solid starch-iodine- hydrogen peroxide.
  • the solution can be passed into contact with solid starch, e.g. filtered through a bed or column of solid starch particles that are less than saturated with iodine and hydrogen peroxide, preferably having no more than a trace of iodine, or another absorbing material, such as cross-linked povidone to remove the excess iodine.
  • solid starch e.g. filtered through a bed or column of solid starch particles that are less than saturated with iodine and hydrogen peroxide, preferably having no more than a trace of iodine, or another absorbing material, such as cross-linked povidone to remove the excess iodine.
  • Cross-linked starch and amylose products such as those described by Holloway, G. Allen, Jr.; Johansen, Kaj H.; Barnes, Robert W.; Pierce,
  • WO85/02422 without added iodine and hydrogen peroxide, may be used to remove iodine.
  • a reducing agent such as a reducing sugar, ascorbate, sodium sulfite, etc., may be added to eliminate the last traces of iodine and peroxide.
  • Reducing sugars, ascorbic acid (Vitamin C) and its salts, and sodium sulfite are well-known, readily available reducing agents that are physiologically acceptable. However, any reducing agents that may be safely ingested and which are innocuous or palatable may be used.
  • the invention is embodied in a method of disinfecting foods, either liquid or solid with starch-iodine-hydrogen peroxide to provide from a concentration of 0.1 w /o to 10 w /o (or higher) starch-iodine-hydrogen peroxide in or on ⁇ tr ⁇ h foodstuffs.
  • Starch-iodine-hydrogen peroxide may be prepared in any of a large number of methods. Substantially pure starch, that may have traces of other biological materials or be essentially free of contaminants is available commercially. Starch, amylose and amylopectin, components of starch and equivalent polysaccharides, encompassed in the term "starch” as used in the general sense indicated above, are also available in high purity. The chemistry of starch and polysaccharides generally is well-developed and a large number of high purity starch and polysaccharide compositions are available commercially. Vapor phase amylose iodine hydrogen peroxide may be produced by a simple variation of the Minto process, U.S.
  • Patent 2,540,486 adding hydrogen peroxide contemporaneously with, before or after the addition of iodine.
  • the term "pure,” and its derivatives are used in the sense commonly used in reference to biologically isolates that inherently contain some biologicals other than the principal constituent. Trace amounts of other materials is not per se detrimental to the present invention, and can be tolerated unless they interfere with the iodine-starch reaction or reaction of iodine with microbes.
  • iodide e.g. Nal or KI
  • solutions are added to starch or starch solutions of high starch concentration, the iodide tends to become associated with the starch and appears to cause the starch to form larger particles by crystallization or cross-linking.
  • iodine equivalent to 5 weight percent of the starch may be reacted with the starch either as iodide or iodine.
  • Hydrogen peroxide in excess of the reactable amount, is then reacted with the starch-iodine, resulting in 5w/o iodine in starch saturated with hydrogen peroxide.
  • the starch-iodine-hydrogen peroxide may be water soluble or water insoluble. Water soluble starch-iodine-hydrogen peroxide is best formed in solution. Water insoluble starch-iodine-hydrogen peroxide is best formed in very high concentration solutions or suspensions of starch or with starch and added moisture.
  • starch-I-H 2 O 2 and a physiologically acceptable iodine absorbent material e.g.,solid albumin, solid starch, or cross-linked povidone, to remove residual iodine from liquid foods is within the scope of the invention.
  • Starch-I-H 2 O 2 may comprise, for example, from about 0.01 to 10 weight percent, preferably from 0.1 w /o to 10 w /o of the liquid food or the wash or infusing solution.
  • the starch-I-H 2 O 2 is allowed to remain in contact with the foods, either liquid or solid, for a period of at least about a half a minute sufficient to kill the microbes, but not long enough to denature or otherwise injure the food. Usually, contact of under an hour is preferred. In some cases, it may be advantageous to leave residual iodine in or on the foodstuff during processing, packaging and subsequent handling.
  • the contact times will be referred to as from one-half minute to one hour with the caveat that longer contact is not usually necessary or beneficial and may result in injury to the food being treated, but would, nevertheless, be within the scope of the invention.
  • the foodstuff is then, in one preferred embodiment, contacted with an iodine absorbing reagent such as cross-linked PVP, or coagulated albumin or solid starch, to remove the iodine.
  • an iodine absorbing reagent such as cross-linked PVP, or coagulated albumin or solid starch
  • a reducing agent may thereafter be added in an amount to reduce any iodine that may not have been absorbed.
  • the contact with the iodine absorbing material is preferably accomplished by passing the material undergoing treatment through a layer, i.e. a bed or filter, of solid, substantially insoluble albumin or starch.
  • a second treatment as described may be performed to assure total sterilization, if desired.
  • the "addition" of a reducing agent to the material undergoing treatment may be accomplished by passing the liquid foodstuff through a layer of substantially insoluble material that has active reducing sites thereon or equilibrates with the liquid foodstuff undergoing treatment to partially dissolve into such liquid, or make readily available in said liquid (as by swelling, for example) reducing moieties.
  • a bed of beads or fibers, for example, that expose on the surface thereof reducing sugar moieties may be used very conveniently.
  • Long or short columns, formed of one or several iodine-hydrogen peroxide donor materials, with or without iodine or hydrogen peroxide reducing or absorbing materials or filters of such materials may be used in the treatment of liquid foodstuffs.
  • the column or layers just described may be supported by a frit, a filter paper or a porous layer or body of any kind.
  • Any of the beds may be made up the active material, e.g. starch-I-H 2 O 2 , reducing sugar, etc., attached to carrier particles, such as ground glass, charcoal, ion exchange resin, cellulose derivatives, etc.
  • carrier particles such as ground glass, charcoal, ion exchange resin, cellulose derivatives, etc.
  • the paniculate matter may, in a preferred form, consist essentially of particles having a diameter of from about 10 to about 100 microns, but any size that permits suitable flow rates and assures intimate contact may be used.
  • starch-I-H 2 O 2 and a physiologically acceptable reducing agent for treating foodstuffs is a contemplated within this invention.
  • Meats of any kind, processed or unprocessed may be infused, under pressure or by evacuation before infusion with a starch-I-H 2 O 2 solution having concentration of from about 0.01 to 10 weight percent, preferably 0.1 w /o to 10 w /o, and thereafter, if desired, treated with the reducing agent to reduce the residual iodine.
  • Meats may also be soaked in such- a solution and thereafter soaked in a solution of a physiologically acceptable and palatable or removable iodine reducing agent.
  • the use of this invention is expected to obviate the need to add sodium nitrite — a foreign substance to which many people react adversely — during meat processing.
  • the perfusion solution comprises starch-I-H 2 O 2 in a concentration of from about 0.01 to 10 weight percent, preferably 0.1 w /o to about 10 w /o (100 to 5000 ppm I 2 ), preferably from about 0.25 w /o to about 2 w /o. After a period of time, most of the unreacted starch-I-H 2 O 2 is Washed away and any residual iodine is absorbed into the protein or converted to inactive iodides, e.g. using ascorbate or other reducing agent as described.
  • the inventive process may provide meat products that can safely be eaten by more of the consuming public that presently is the case.
  • the above applications in which the material to be purified is a liquid can be carried out by flowing the liquid through a bed (e.g. the conventional filter structure of solid particles on a porous or foraminous support) of solid particles of starch-I-H 2 O 2 of suitable size or by contacting the liquid with particles or a membrane or surface of solid starch-I-H 2 O 2 . In carrying out this facet of the invention, the liquid is contacted with the solid starch-I-H 2 O 2 .
  • the starch-I-H 2 O 2 may be washed and the iodine content therein regenerated between uses.
  • Iodine and iodides may be removed in a similar manner by passing the liquid through a solid or fluidized bed of starch particles, the term starch being used here to include derivatives, amylose, etc., which are initially free of or contain far less than saturation amounts of iodine and iodides.
  • the bed absorbs the iodine and iodides purifying the liquid.
  • reducing agent e.g. a reducing sugar (or mixtures of reducing sugars), ascorbic acid or ascorbate, a sulfite, e.g. sodium sulfite, etc. in which the agent is in a concentration of 0.001 to 1 percent is suitable and such is implicit unless otherwise noted.
  • N-heptane is a good solvent for iodine and has minimal effect, on short exposure, to biological materials. Close n-alkane analogues and vegetable oils may also be used.
  • Cotton seed oil, corn oil, etc. are generally biologically inert and are also suitable solvents for iodine.
  • the solvent extraction may be carried out in any suitable vessel that will permit intimate mixing of the liquid and extractant-solvent and decantation of the hydrophobic phase from the top or withdrawal of the liquid from the bottom.
  • This invention finds application in agriculture, fermentation industries, food and beverage preparation industries.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Inorganic Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

L'invention se rapporte au traitement de produits alimentaires, liquides et solides, à l'aide d'amidon-iode-peroxyde d'hydrogène ou d'autres compositions contenant de l'amidon se liant à l'iode, et leurs équivalents.
PCT/US1993/009111 1992-10-26 1993-09-24 Utilisation d'amidon-iode peroxyde dans la conservation de produits alimentaires WO1994009635A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US94142092A 1992-10-26 1992-10-26
US07/941,420 1992-10-26

Publications (1)

Publication Number Publication Date
WO1994009635A1 true WO1994009635A1 (fr) 1994-05-11

Family

ID=25476436

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1993/009111 WO1994009635A1 (fr) 1992-10-26 1993-09-24 Utilisation d'amidon-iode peroxyde dans la conservation de produits alimentaires

Country Status (1)

Country Link
WO (1) WO1994009635A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5591350A (en) * 1994-04-15 1997-01-07 Pall Corporation Iodine disinfection method using a gaseous iodine treated porous medium
WO2014055032A1 (fr) * 2012-10-05 2014-04-10 Delaval Holding Ab Utilisation de compositions contenant de l'iode destinées à la réduction des agents pathogènes lors de la transformation des aliments
EP2799068A1 (fr) * 2013-05-01 2014-11-05 National University of Ireland, Galway Compositions antimicrobiennes et leurs procédés de production

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3620773A (en) * 1969-04-03 1971-11-16 Robert P Gabriel Method for treating harvested nonchlorophylleous produce
US3958026A (en) * 1973-09-14 1976-05-18 Ciba-Geigy Corporation Disinfection and sterilisation of mussels, crustacea and fish
US4935248A (en) * 1988-07-28 1990-06-19 Albert L. Jacobs Antimicrobial veterinary compositions and methods
US4997625A (en) * 1985-08-07 1991-03-05 Simon Gilbert I Chemical sterilization
US5043176A (en) * 1990-06-13 1991-08-27 Haarmann & Reimer Corp. Synergistic antimicrobial compositions
US5071648A (en) * 1989-04-06 1991-12-10 Merocel Corporation Polymeric broad-spectrum antimicrobial materials

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3620773A (en) * 1969-04-03 1971-11-16 Robert P Gabriel Method for treating harvested nonchlorophylleous produce
US3958026A (en) * 1973-09-14 1976-05-18 Ciba-Geigy Corporation Disinfection and sterilisation of mussels, crustacea and fish
US4997625A (en) * 1985-08-07 1991-03-05 Simon Gilbert I Chemical sterilization
US4935248A (en) * 1988-07-28 1990-06-19 Albert L. Jacobs Antimicrobial veterinary compositions and methods
US5071648A (en) * 1989-04-06 1991-12-10 Merocel Corporation Polymeric broad-spectrum antimicrobial materials
US5043176A (en) * 1990-06-13 1991-08-27 Haarmann & Reimer Corp. Synergistic antimicrobial compositions

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5591350A (en) * 1994-04-15 1997-01-07 Pall Corporation Iodine disinfection method using a gaseous iodine treated porous medium
WO2014055032A1 (fr) * 2012-10-05 2014-04-10 Delaval Holding Ab Utilisation de compositions contenant de l'iode destinées à la réduction des agents pathogènes lors de la transformation des aliments
EP2799068A1 (fr) * 2013-05-01 2014-11-05 National University of Ireland, Galway Compositions antimicrobiennes et leurs procédés de production
WO2014177590A1 (fr) * 2013-05-01 2014-11-06 National University Of Ireland, Galway Compositions antimicrobiennes et leurs procédés de production
CN105263489A (zh) * 2013-05-01 2016-01-20 爱尔兰国立高威大学 抗微生物组合物及其制造方法
JP2016517875A (ja) * 2013-05-01 2016-06-20 ナショナル ユニバーシティー オブ アイルランド， ゴールウェイ 抗菌性組成物およびその生成法
CN105263489B (zh) * 2013-05-01 2020-04-03 爱尔兰国立高威大学 抗微生物组合物及其制造方法
JP2020079290A (ja) * 2013-05-01 2020-05-28 ナショナル ユニバーシティー オブ アイルランド， ゴールウェイ 抗菌性組成物およびその生成法

Similar Documents

Publication Publication Date Title
US5370869A (en) Antimicrobial preservation of platelets and blood factors
US7163709B2 (en) Composition for disinfection of plants, animals, humans, byproducts of plants and animals and articles infected with pathogens and method of producing and application of same
JPS6289602A (ja) 殺菌剤組成物
AU771148B2 (en) Adduct having an acidic solution of sparingly-soluble group IIA complexes
US20050226972A1 (en) Acidic solution of sparingly-soluble group IIA complexes
US20060075922A1 (en) Controlled-acidity composition
US6436891B1 (en) Adduct having an acidic solution of sparingly-soluble group IIA complexes
WO1994009635A1 (fr) Utilisation d'amidon-iode peroxyde dans la conservation de produits alimentaires
US20110129545A1 (en) Method of protecting vascular plants against pathogens
CA2327738A1 (fr) Extrait de citron et methodes de traitement
WO1993021933A1 (fr) Sang de transfusion humain sans danger
WO1994000011A1 (fr) Conservation du sang, de tissus et de fluides biologiques au moyen de peroxyde de complexe amidon-iode
WO1993004731A1 (fr) Traitement a l'iode-iodure de cellules sanguines rouges
WO1993025268A1 (fr) Utilisation de l'amidon-iode comme agent de conservation
RU2088218C1 (ru) Состав для обработки гигиенических салфеток
BE1011452A6 (nl) Middel voor het bestrijden of het voorkomen van micro-organismen en bereidingswijze hiervoor.
EP0605690A1 (fr) Conservation de sang, de tissus et de fluides biologiques dans du peroxyde d'hydrogene et du povidone
JP2686591B6 (ja) 植栽用土壌の活性化方法
KR100448926B1 (ko) 아스코르빈산 처리 안정화 목초액을 함유하는 소독약 조성물
WO1993004730A1 (fr) Therapie a base de peroxyde-iode-iodure
JP2639433B2 (ja) 農薬の廃液処理方法
CN115975747A (zh) 一种酶清洗液及其使用方法
WO2000067806A1 (fr) Agents de desinfection et de sterilisation a base de composes de xenon
JPS6081113A (ja) 船舶に用いる消臭滅菌剤
MXPA98000539A (en) Acid and alcal microwave

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): CA JP

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): AT BE CH DE DK ES FR GB GR IE IT LU MC NL PT SE

121 Ep: the epo has been informed by wipo that ep was designated in this application
122 Ep: pct application non-entry in european phase
NENP Non-entry into the national phase

Ref country code: CA