WO2024069590A1

WO2024069590A1 - Compositions and methods for preservation of food and cosmetic products

Info

Publication number: WO2024069590A1
Application number: PCT/IB2023/059812
Authority: WO
Inventors: Ana L. AMARO; Teresa DEUCHANDE; Kevin Dietzel; Joana F. FUNDO; Derek J. Mcphee; Mikhail Motornov; Daniel Thorn Leeson; Annie TSONG
Original assignee: Amyris Bio Products Portugal, Unipessoal, Ltda.; Universidade Católica Portuguesa
Priority date: 2022-09-30
Filing date: 2023-09-29
Publication date: 2024-04-04

Abstract

The disclosure provides compositions including protocatechuic acid (PCA) and a food product, oil, compound for cosmetic use, or health supplement. Also described herein are methods of using PCA for increasing the shelf life of the food product, oil, compound for cosmetic use, or health supplement, by reducing oxidation, lipid peroxidation, bacterial growth, and the rate of rancidity.

Description

ATTORNEY DOCKET NO.51494-024WO2 PATENT COMPOSITIONS AND METHODS FOR PRESERVATION OF FOOD AND COSMETIC PRODUCTS BACKGROUND OF THE INVENTION Consumer preference for natural food and cosmetic products has compelled the food, ^^ nutrition and cosmetic industries to seek natural antioxidants and natural antimicrobials to replace synthetic antioxidants and antimicrobials in various products. While these antioxidants and antimicrobials act as preservatives to delay lipid oxidative degradation, limit microbial growth, and improve overall quality, consumers have been rejecting their use due to variety of reasons, including poor performance of natural alternatives, costs and in some cases their potential safety concerns. ^^^ Accordingly, there remains a need to identify natural antioxidants and antimicrobials with improved properties for preserving food and cosmetic products. SUMMARY OF THE INVENTION The present disclosure provides compositions that contain protocatechuic acid (PCA) and a ^^^ food product, oil, compound for cosmetic use, or health supplement. Without being limited by mechanism, the disclosure provides methods of using the compositions described herein to increase the shelf life of a food product, oil, compound for cosmetic use, or health supplement by reducing, e.g., oxidation, lipid peroxidation, bacterial growth, and/or the rate of rancidity. Additional examples of substances that may further be included in the compositions of the disclosure and method for using ^^^ the compositions are provided in the sections that follow. In a first aspect, the disclosure provides a composition including a food product and protocatechuic acid. In some embodiments, the protocatechuic acid is present within the composition at a concentration of at least 0.05 mg/mL (e.g., between about 0.05 mg/mL and about 2 mg/mL, about 0.05 mg/mL and about 1.5 mg/mL, about 0.05 mg/mL and about 1 mg/mL, about 0.05 mg/mL and ^^^ about 0.5 mg/mL, about 0.05 mg/mL and about 0.1 mg/mL, about 0.1 mg/mL and about 2 mg/mL, about 0.5 mg/mL and about 2 mg/mL, about 1 mg/mL and about 2 mg/mL, about 1.5 mg/mL and about 2 mg/mL, about 0.1 mg/mL and about 0.5 mg/mL, about 1 mg/mL and about 3 mg/mL, about 1 mg/mL and 5 mg/mL, about 2 mg/mL and about 5 mg/mL, about 1 mg/mL and about 15 mg/mL, about 2 mg/mL and about 15 mg/mL, about 5 mg/mL and about 15 mg/mL, or about 10 mg/mL and about 15 ^^^ mg/mL). In some embodiments, the protocatechuic acid is present within the composition at a concentration of at least 2 mg/mL (e.g., between about 2 mg/mL and 15 mg/mL, 2 mg/mL and 14 mg/mL, 2 mg/mL and 13 mg/mL, 2 mg/mL and 12 mg/mL, 2 mg/mL and 11 mg/mL, 2 mg/mL and 10 mg/mL, 2 mg/mL and 9 mg/mL, 2 mg/mL and 8 mg/mL, 2 mg/mL and 7 mg/mL, 2 mg/mL and 6 mg/mL, 2 mg/mL and 5 mg/mL, 2 mg/mL and 4 mg/mL, 2 mg/mL and 3 mg/mL, 3 mg/mL and 15 ^^^ mg/mL, 4 mg/mL and 15 mg/mL, 5 mg/mL and 15 mg/mL, 6 mg/mL and 15 mg/mL, 7 mg/mL and 15 mg/mL, 8 mg/mL and 15 mg/mL, 9 mg/mL and 15 mg/mL, 10 mg/mL and 15 mg/mL, 11 mg/mL and 15 mg/mL, 12 mg/mL and 15 mg/mL, 13 mg/mL and 15 mg/mL, or 14 mg/mL and 15 mg/mL). In some embodiments, the food product is a lipid-containing food product. In some embodiments, the lipid-containing food product is meat. In some embodiments, the meat is isolated from beef, poultry, ^^^ fish, lamb, or pork. In some embodiments, the beef is high fat ground meat, meat trim, raw ground 1 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT meat, or a raw ground meat component. In some embodiments, the raw ground meat component is a trimming isolated from bulk-packaged beef and veal. In some embodiments, the raw ground meat component is a primal cut, sub-primal cut, head meat, cheek meat, esophagus meat, heart meat, or advanced meat recovery product intended for grinding. ^^ In another aspect, the disclosure provides a composition including an oil and protocatechuic acid. In some embodiments, the protocatechuic acid is present within the composition at a concentration of at least 0.05 mg/mL (e.g., between about 0.05 mg/mL and about 2 mg/mL, about 0.05 mg/mL and about 1.5 mg/mL, about 0.05 mg/mL and about 1 mg/mL, about 0.05 mg/mL and about 0.5 mg/mL, about 0.05 mg/mL and about 0.1 mg/mL, about 0.1 mg/mL and about 2 mg/mL, ^^^ about 0.5 mg/mL and about 2 mg/mL, about 1 mg/mL and about 2 mg/mL, about 1.5 mg/mL and about 2 mg/mL, or about 0.1 mg/mL and about 0.5 mg/mL, about 1 mg/mL and about 3 mg/mL, about 1 mg/mL and 5 mg/mL, about 2 mg/mL and about 5 mg/mL, about 1 mg/mL and about 15 mg/mL, about 2 mg/mL and about 15 mg/mL, about 5 mg/mL and about 15 mg/mL, or about 10 mg/mL and about 15 mg/mL). In some embodiments, the protocatechuic acid is present within the composition at ^^^ a concentration of at least 2 mg/mL (e.g., between about 2 mg/mL and 15 mg/mL, 2 mg/mL and 14 mg/mL, 2 mg/mL and 13 mg/mL, 2 mg/mL and 12 mg/mL, 2 mg/mL and 11 mg/mL, 2 mg/mL and 10 mg/mL, 2 mg/mL and 9 mg/mL, 2 mg/mL and 8 mg/mL, 2 mg/mL and 7 mg/mL, 2 mg/mL and 6 mg/mL, 2 mg/mL and 5 mg/mL, 2 mg/mL and 4 mg/mL, 2 mg/mL and 3 mg/mL, 3 mg/mL and 15 mg/mL, 4 mg/mL and 15 mg/mL, 5 mg/mL and 15 mg/mL, 6 mg/mL and 15 mg/mL, 7 mg/mL and 15 ^^^ mg/mL, 8 mg/mL and 15 mg/mL, 9 mg/mL and 15 mg/mL, 10 mg/mL and 15 mg/mL, 11 mg/mL and 15 mg/mL, 12 mg/mL and 15 mg/mL, 13 mg/mL and 15 mg/mL, or 14 mg/mL and 15 mg/mL). In some embodiments, the oil is selected from vegetable oil, grapeseed oil, olive oil, coconut oil, sesame oil, peanut oil, hempseed oil, corn oil, sunflower oil, palm oil, and avocado oil. In some embodiments, the oil is a cooking oil. ^^^ In another aspect, the disclosure provides a composition including a health supplement and protocatechuic acid. In some embodiments, the protocatechuic acid is present within the composition at a concentration of at least 0.05 mg/mL (e.g., between about 0.05 mg/mL and about 2 mg/mL, about 0.05 mg/mL and about 1.5 mg/mL, about 0.05 mg/mL and about 1 mg/mL, about 0.05 mg/mL and about 0.5 mg/mL, about 0.05 mg/mL and about 0.1 mg/mL, about 0.1 mg/mL and about 2 mg/mL, ^^^ about 0.5 mg/mL and about 2 mg/mL, about 1 mg/mL and about 2 mg/mL, about 1.5 mg/mL and about 2 mg/mL, or about 0.1 mg/mL and about 0.5 mg/mL, about 1 mg/mL and about 3 mg/mL, about 1 mg/mL and 5 mg/mL, about 2 mg/mL and about 5 mg/mL, about 1 mg/mL and about 15 mg/mL, about 2 mg/mL and about 15 mg/mL, about 5 mg/mL and about 15 mg/mL, or about 10 mg/mL and about 15 mg/mL). In some embodiments, the protocatechuic acid is present within the composition at ^^^ a concentration of at least 2 mg/mL (e.g., between about 2 mg/mL and 15 mg/mL, 2 mg/mL and 14 mg/mL, 2 mg/mL and 13 mg/mL, 2 mg/mL and 12 mg/mL, 2 mg/mL and 11 mg/mL, 2 mg/mL and 10 mg/mL, 2 mg/mL and 9 mg/mL, 2 mg/mL and 8 mg/mL, 2 mg/mL and 7 mg/mL, 2 mg/mL and 6 mg/mL, 2 mg/mL and 5 mg/mL, 2 mg/mL and 4 mg/mL, 2 mg/mL and 3 mg/mL, 3 mg/mL and 15 mg/mL, 4 mg/mL and 15 mg/mL, 5 mg/mL and 15 mg/mL, 6 mg/mL and 15 mg/mL, 7 mg/mL and 15 ^^^ mg/mL, 8 mg/mL and 15 mg/mL, 9 mg/mL and 15 mg/mL, 10 mg/mL and 15 mg/mL, 11 mg/mL and 2 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT 15 mg/mL, 12 mg/mL and 15 mg/mL, 13 mg/mL and 15 mg/mL, or 14 mg/mL and 15 mg/mL). In some embodiments, the health supplement is formulated as a liquid, powder, capsule, gummy, suppository, or tablet. In another aspect, the disclosure provides a cosmetic composition including a compound for ^^ cosmetic use and protocatechuic acid. In some embodiments, the protocatechuic acid is present within the composition at a concentration of at least 0.05 mg/mL (e.g., between about 0.05 mg/mL and about 2 mg/mL, about 0.05 mg/mL and about 1.5 mg/mL, about 0.05 mg/mL and about 1 mg/mL, about 0.05 mg/mL and about 0.5 mg/mL, about 0.05 mg/mL and about 0.1 mg/mL, about 0.1 mg/mL and about 2 mg/mL, about 0.5 mg/mL and about 2 mg/mL, about 1 mg/mL and about 2 mg/mL, about ^^^ 1.5 mg/mL and about 2 mg/mL, or about 0.1 mg/mL and about 0.5 mg/mL, about 1 mg/mL and about 3 mg/mL, about 1 mg/mL and 5 mg/mL, about 2 mg/mL and about 5 mg/mL, about 1 mg/mL and about 15 mg/mL, about 2 mg/mL and about 15 mg/mL, about 5 mg/mL and about 15 mg/mL, or about 10 mg/mL and about 15 mg/mL). In some embodiments, the protocatechuic acid is present within the composition at a concentration of at least 2 mg/mL (e.g., between about 2 mg/mL and 15 mg/mL, 2 ^^^ mg/mL and 14 mg/mL, 2 mg/mL and 13 mg/mL, 2 mg/mL and 12 mg/mL, 2 mg/mL and 11 mg/mL, 2 mg/mL and 10 mg/mL, 2 mg/mL and 9 mg/mL, 2 mg/mL and 8 mg/mL, 2 mg/mL and 7 mg/mL, 2 mg/mL and 6 mg/mL, 2 mg/mL and 5 mg/mL, 2 mg/mL and 4 mg/mL, 2 mg/mL and 3 mg/mL, 3 mg/mL and 15 mg/mL, 4 mg/mL and 15 mg/mL, 5 mg/mL and 15 mg/mL, 6 mg/mL and 15 mg/mL, 7 mg/mL and 15 mg/mL, 8 mg/mL and 15 mg/mL, 9 mg/mL and 15 mg/mL, 10 mg/mL and 15 mg/mL, ^^^ 11 mg/mL and 15 mg/mL, 12 mg/mL and 15 mg/mL, 13 mg/mL and 15 mg/mL, or 14 mg/mL and 15 mg/mL). In some embodiments, the cosmetic composition is formulated as a serum, a lotion, a gel, a cream, an oil, a stick, a foam, a solution, an ointment, or a pomade. In some embodiments of any of the foregoing aspects or embodiments of the disclosure, the protocatechuic acid has a concentration of between about 0.05 mg/mL and about 5 mg/mL (e.g., ^^^ between 0.05 mg/mL and 0.1 mg/mL, 0.05 mg/mL and 0.5 mg/mL, 0.05 mg/mL and 1 mg/mL, 0.05 mg/mL and 2 mg/mL, 0.05 mg/mL and 3 mg/mL, 0.05 mg/mL and 4 mg/mL, 4 mg/mL and 5 mg/mL, 3 mg/mL and 5 mg/mL, 2 mg/mL and 5 mg/mL, 1 mg/mL and 5 mg/mL, 0.5 mg/mL and 5 mg/mL, or 0.1 mg/mL and 5 mg/mL). In some embodiments, the protocatechuic acid has a concentration of between about 1 mg/mL and about 3 mg/mL (e.g., 1 mg/mL, 1.1 mg/mL, 1.2 mg/mL, 1.3 mg/mL, 1.4 ^^^ mg/mL, 1.5 mg/mL, 1.6 mg/mL, 1.7 mg/mL, 1.8 mg/mL, 1.9 mg/mL, 2 mg/mL, 2.1 mg/mL, 2.2 mg/mL, 2.3 mg/mL, 2.4 mg/mL, 2.5 mg/mL, 2.6 mg/mL, 2.7 mg/mL, 2.8 mg/mL, 2.9 mg/mL, or 3 mg/mL). In some embodiments, the protocatechuic acid has a concentration of about 2 mg/mL. In some embodiments, the protocatechuic acid has a concentration of greater than 0.5 mg/mL. In some embodiments, the protocatechuic acid has a concentration of greater than 2 mg/mL. In some ^^^ embodiments, the protocatechuic acid has a concentration of between about 0.5 mg/mL and about 5 mg/mL (e.g., between 0.5 mg/mL and 1 mg/mL, 0.5 mg/mL and 2 mg/mL, 0.5 mg/mL and 3 mg/mL, 0.5 mg/mL and 4 mg/mL, 1 mg/mL and 5 mg/mL, 2 mg/mL and 5 mg/mL, 3 mg/mL and 5 mg/mL, or 4 mg/mL and 5 mg/mL). In some embodiments, the protocatechuic acid has a concentration of between about 3 mg/mL and about 5 mg/mL (e.g., between 3 mg/mL and 4.5 mg/mL, 3 mg/mL and 4 ^^^ mg/mL, 3.5 mg/mL and 5 mg/mL, or 4 mg/mL and 5 mg/mL). In some embodiments, the 3 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT protocatechuic acid has a concentration of less than 0.3 mg/mL. In some embodiments, the protocatechuic acid has a concentration of between about 0.1 mg/mL and about 0.3 mg/mL (e.g., about 0.1 mg/mL, about 0.2 mg/mL, or about 0.3 mg/mL). In some embodiments, the protocatechuic acid has a concentration of between about 0.1 mg/mL and about 0.2 mg/mL (e.g., 0.11 mg/mL, 0.12 ^^ mg/mL, 0.13 mg/mL, 0.14 mg/mL, 0.15 mg/mL, 0.16 mg/mL, 0.17 mg/mL, 0.18 mg/mL, 0/19 mg/mL, or 0.2 mg/mL). In some embodiments, the protocatechuic acid is present in the form of an aqueous formulation. In some embodiments, the aqueous formulation further comprises carboxymethylcellulose. In some embodiments, the aqueous formulation has a composition of from ^^^ about 1 mg/mL to about 20 mg/mL (e.g., from 1 mg/mL to 18 mg/mL, 1 mg/mL to 15 mg/mL, 1 mg/mL to 12 mg/mL, 1 mg/mL to 10 mg/mL, 1 mg/mL to 8 mg/mL, 1 mg/mL to 5 mg/mL, 1 mg/mL to 2 mg/mL, 2 mg/mL to 20 mg/mL, 5 mg/mL to 20 mg/mL, 8 mg/mL to 20 mg/mL, 10 mg/mL to 20 mg/mL, 12 mg/mL to 20 mg/mL, 15 mg/mL to 20 mg/mL, 18 mg/mL to 20 mg/mL, 5 mg/mL to 10 mg/mL, or 7 mg/mL to 15 mg/mL) carboxymethylcellulose. In some embodiments, the aqueous formulation has a ^^^ composition of about 10 mg/mL carboxymethylcellulose. In some embodiments, the aqueous formulation further comprises caprylic/capric triglyceride. In some embodiments, the aqueous formulation has a composition of from about 1% (v/v) to about 20% (v/v) (e.g., from 1% (v/v) to 18% (v/v), 1% (v/v) to 15% (v/v), 1% (v/v) to 12% (v/v), 1% (v/v) to 10% (v/v), 1% (v/v) to 8% (v/v), 1%(v/v) to 5%(v/v), 1% (v/v) to 2% (v/v), 2% (v/v) to 20% (v/v), 5% (v/v) to 20% (v/v), 8% (v/v) to 20% (v/v), ^^^ 10% (v/v) to 20% (v/v), 12% (v/v) to 20% (v/v), 15% (v/v) to 20% (v/v), 18% (v/v) to 20% (v/v), 5% (v/v) to 15% (v/v), or 8% (v/v) to 18% (v/v)) caprylic/capric triglyceride. In some embodiments, the aqueous formulation has a composition of about 10% (v/v) caprylic/capric triglyceride. In some embodiments, the aqueous formulation further comprises hydroxyethyl acrylate/sodium acryloyldimethyl taurate copolymer. In some embodiments, the aqueous formulation has a ^^^ composition of from about 0.5% (v/v) to about 15% (v/v) (e.g., from 0.5% (v/v) to 12% (v/v), 0.5% (v/v) to 10% (v/v), 0.5% (v/v) to 8% (v/v), 0.5% (v/v) to 5% (v/v), 0.5% (v/v) to 1% (v/v), 1% (v/v) to 15% (v/v), 2% (v/v) to 15% (v/v), 5% (v/v) to 15% (v/v), 8% (v/v) to 15% (v/v), 10% (v/v) to 15% (v/v), 12% (v/v) to 15% (v/v), or 1% (v/v) to 10% (v/v)) hydroxyethyl acrylate/sodium acryloyldimethyl taurate copolymer. In some embodiments, the aqueous formulation has a composition of about 4% (v/v) ^^^ hydroxyethyl acrylate/sodium acryloyldimethyl taurate copolymer. In some embodiments, the aqueous formulation further comprises xanthan gum. In some embodiments, the aqueous formulation has a composition of from about 0.05% (v/v) to about 2% (v/v) (e.g., from 0.05% (v/v) to 1.8% (v/v), 0.05% (v/v) to 1.5% (v/v), 0.05% (v/v) to 1.2% (v/v), 0.05% (v/v) to 1% (v/v), 0.05% (v/v) to 0.8% (v/v), 0.05% (v/v) to 0.5% (v/v), 0.05% (v/v) to 0.2% (v/v), 0.05% (v/v) to 0.1% (v/v), 0.1% (v/v) to 2% (v/v), ^^^ 0.5% (v/v) to 2% (v/v), 0.8% (v/v) to 2% (v/v), 1% (v/v) to 2% (v/v), 1.2% (v/v) to 2% (v/v), 1.5% (v/v) to 2% (v/v), 1.8% (v/v) to 2% (v/v), or 0.1% (v/v) to 0.5% (v/v)) xanthan gum. In some embodiments, the aqueous formulation has a composition of about 0.2% (v/v) xanthan gum. In some embodiments, the aqueous formulation has a composition of from about 0.2% (v/v) to about 0.5% (v/v) protocatechuic acid. In some embodiments, the protocatechuic acid is present within the composition 4 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT in the form of a salt thereof. In some embodiments, the salt is pharmaceutically acceptable salt, such as a sodium salt. In some embodiments, the composition has a longer shelf life in comparison to a reference composition including the same food product, oil, compound for cosmetic use, or health supplement, ^^ but lacking the protocatechuic acid. In some embodiments, the composition has a shelf life that is at least 2-fold longer in comparison to a reference composition including the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. In some embodiments, the composition has a shelf life that is between 2 fold longer and 20 fold (e.g., between 2 fold and 15 fold, 2 fold and 10 fold, 2 fold and 5 fold, 5 fold and 20 fold, 10 fold and 20 fold, 15 fold ^^^ and 20 fold, 5 fold and 15 fold, or 10 fold and 15 fold) longer in comparison to a reference composition including the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. In some embodiments, the composition has reduced growth of bacteria after 8 hours in comparison to a reference composition including the same food product, oil, compound for cosmetic ^^^ use, or health supplement, but lacking the protocatechuic acid. In some embodiments, the composition has reduced growth of bacteria by at least 2-fold after 8 hours in comparison to a reference composition including the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. In some embodiments, the composition has reduced growth of bacteria by between 2 fold and 100 fold (e.g., between 2 fold and 75 fold, 2 fold and 50 fold, ^^^ 2 fold and 25 fold, 2 fold and 10 fold, 10 fold and 100 fold, 25 fold and 100 fold, 50 fold and 100 fold, 75 fold and 100 fold, 25 fold and 75 fold, 10 fold and 20 fold, or 20 fold and 50 fold) after 8 hours in comparison to a reference composition including the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. In some embodiments, the bacteria is selected from Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, Escherichia coli, and ^^^ Salmonella enteritidis. In some embodiments, the composition includes no detectable amount of oxidative product after at least 1 hour. In some embodiments, the composition includes no detectable amount of oxidative product after between 1 hour and 500 hours (e.g., between 1 hour and 400 hours, 1 hour and 300 hours, 1 hour and 200 hours, 1 hour and 100 hours, 1 hour and 10 hours, 10 hours and 500 ^^^ hours, 100 hours and 500 hours, 200 hours and 500 hours 300 hours and 500 hours, 400 hours and 500 hours, 10 hours and 50 hours, or 50 hours and 100 hours). In some embodiments, the composition includes no detectable amount of oxidative product between 100 hours and 300 hours (e.g., between 100 hours and 250 hours, 100 hours and 200 hours, 100 hours and 150 hours, 150 hours and 300 hours, 200 hours and 300 hours, 250 hours and 300 hours, 150 hours and 250 hours, ^^^ or 150 hours and 200 hours). In some embodiments, the composition has reduced concentration of oxidative product after 10 days in comparison to a reference composition including the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. In some embodiments, the composition has a reduced concentration of oxidative product by between 2 fold and 20 fold (e.g., ^^^ between 2 fold and 15 fold, 2 fold and 10 fold, 2 fold and 5 fold, 5 fold and 20 fold, 10 fold and 20 fold, 5 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT 15 fold and 20 fold, or 5 fold and 10 fold) 10 days in comparison to a reference composition including the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. In some embodiments, the composition has a decreased change in color after 2 days in ^^ comparison to a reference composition including the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. In some embodiments, the change in color after 2 days is decreased by at least 30% in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. In some embodiments, the change in color after 2 days is decreased by ^^^ between 30% and 99% (e.g., between 30% and 90%, 30% and 80%, 30% and 70%, 30% and 60%, 30% and 50%, 30% and 40%, 40% and 99%, 50% and 99%, 60% and 99%, 70% and 99%, 80% and 99%, 90% and 99%, 40% and 70%, or 50% and 80%) in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. In some embodiments, the change in color after 2 days is decreased by ^^^ between 30% and 75% (e.g., between 30% and 70%, 30% and 60%, 30% and 50%, 30% and 40%, 40% and 75%, 50% and 75%, 60% and 75%, 70% and 75%, or 40% and 60%) in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. In some embodiments, the composition has a decreased amount of lipid peroxidation after 2 ^^^ days in comparison to a reference composition including the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. In some embodiments, the amount of lipid peroxidation after 2 days is decreased by at least 30% in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. In some embodiments, the amount of lipid ^^^ peroxidation after 2 days is decreased by between 30% and 99% (e.g., between 30% and 90%, 30% and 80%, 30% and 70%, 30% and 60%, 30% and 50%, 30% and 40%, 40% and 99%, 50% and 99%, 60% and 99%, 70% and 99%, 80% and 99%, 90% and 99%, 40% and 70%, or 50% and 80%) in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. In some embodiments, the amount of ^^^ lipid peroxidation after 2 days is decreased by between 50% and 95% (e.g., between 50% and 70%, 50% and 60%, 50% and 80%, 50% and 90%, 60% and 75%, 50% and 75%, 60% and 75%, 70% and 95%, or 80% and 90%) in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. In some embodiments, the composition has a decreased concentration of malondialdehyde ^^^ after 2 days in comparison to a reference composition including the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. In some embodiments, the concentration of malondialdehyde after 2 days is decreased by at least 30% in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. In some embodiments, the concentration of ^^^ malondialdehyde after 2 days is decreased by between 30% and 99% (e.g., between 30% and 90%, 6 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT 30% and 80%, 30% and 70%, 30% and 60%, 30% and 50%, 30% and 40%, 40% and 99%, 50% and 99%, 60% and 99%, 70% and 99%, 80% and 99%, 90% and 99%, 40% and 70%, or 50% and 80%) in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. In some embodiments, the ^^ concentration of malondialdehyde after 2 days is decreased by between 50% and 95% (e.g., between 50% and 70%, 50% and 60%, 50% and 80%, 50% and 90%, 60% and 75%, 50% and 75%, 60% and 75%, 70% and 95%, or 80% and 90%) in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. ^^^ In some embodiments, the composition has a decreased concentration of thiobarbituric acid reactive substances after 10 days in comparison to a reference composition including the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. In another aspect, the disclosure provides a method of preparing a food product for consumption including adding protocatechuic acid to the food product In some embodiments, the ^^^ protocatechuic acid is added to a final concentration of at least 0.05 mg/mL (e.g., between about 0.05 mg/mL and about 2 mg/mL, about 0.05 mg/mL and about 1.5 mg/mL, about 0.05 mg/mL and about 1 mg/mL, about 0.05 mg/mL and about 0.5 mg/mL, about 0.05 mg/mL and about 0.1 mg/mL, about 0.1 mg/mL and about 2 mg/mL, about 0.5 mg/mL and about 2 mg/mL, about 1 mg/mL and about 2 mg/mL, about 1.5 mg/mL and about 2 mg/mL, about 0.1 mg/mL and about 0.5 mg/mL, about 1 mg/mL ^^^ and about 3 mg/mL, about 1 mg/mL and 5 mg/mL, about 2 mg/mL and about 5 mg/mL, about 1 mg/mL and about 15 mg/mL, about 2 mg/mL and about 15 mg/mL, about 5 mg/mL and about 15 mg/mL, or about 10 mg/mL and about 15 mg/mL). In some embodiments, the protocatechuic acid is added to the food product by way of immersing the food product in a solution comprising protocatechuic acid. In some embodiments, the food product is immersed in the solution comprising ^^^ protocatechuic acid for at least 10 seconds. In some embodiments, the food product is immersed in the solution comprising protocatechuic acid for between 10 seconds and 10 minutes (e.g., 10 seconds and 8 minutes, 10 seconds and 6 minutes, 10 seconds and 4 minutes, 10 seconds and 2 minutes, 10 seconds and 30 seconds, 30 seconds and 10 minutes, 2 minutes and 10 minutes, 4 minutes and 10 minutes, 6 minutes and 10 minutes, or 8 minutes and 10 minutes). In some embodiments, the food ^^^ product is immersed in the solution comprising protocatechuic acid for about 1 minute. In some embodiments, the protocatechuic acid is added to the food product by way of spraying the food product in a solution comprising protocatechuic acid. In some embodiments, the protocatechuic acid is added to the food product by way of brushing the food product in a solution comprising protocatechuic acid. ^^^ In some embodiments, the food product is a lipid-containing food product, optionally wherein the lipid-containing food product is meat. In some embodiments, the meat is isolated from beef, poultry, fish, lamb, or pork. In some embodiments, the beef is high fat ground meat, meat trim, raw ground meat, or a raw ground meat component. In some embodiments, the raw ground meat component is a trimming isolated from bulk-packaged beef and veal. In some embodiments, the raw 7 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT ground meat component is a primal cut, sub-primal cut, head meat, cheek meat, esophagus meat, heart meat, or advanced meat recovery product intended for grinding. In another aspect, the disclosure provides a method of preparing an oil for consumption including adding protocatechuic acid to the oil. In some embodiments, the protocatechuic acid is ^^ added to a final concentration of at least 0.05 mg/mL (e.g., between about 0.05 mg/mL and about 2 mg/mL, about 0.05 mg/mL and about 1.5 mg/mL, about 0.05 mg/mL and about 1 mg/mL, about 0.05 mg/mL and about 0.5 mg/mL, about 0.05 mg/mL and about 0.1 mg/mL, about 0.1 mg/mL and about 2 mg/mL, about 0.5 mg/mL and about 2 mg/mL, about 1 mg/mL and about 2 mg/mL, about 1.5 mg/mL and about 2 mg/mL, about 0.1 mg/mL and about 0.5 mg/mL, about 1 mg/mL and about 3 mg/mL, ^^^ about 1 mg/mL and 5 mg/mL, about 2 mg/mL and about 5 mg/mL, about 1 mg/mL and about 15 mg/mL, about 2 mg/mL and about 15 mg/mL, about 5 mg/mL and about 15 mg/mL, or about 10 mg/mL and about 15 mg/mL). In some embodiments, the oil is selected from vegetable oil, grapeseed oil, olive oil, coconut oil, sesame oil, peanut oil, hempseed oil, corn oil, sunflower oil, palm oil, and avocado oil. In some embodiments, the oil is a cooking oil. ^^^ In another aspect, the disclosure proves a method of preparing a health supplement for consumption including adding protocatechuic acid to the health supplement. In some embodiments, the protocatechuic acid is added to a final concentration of at least 0.05 mg/mL (e.g., between about 0.05 mg/mL and about 2 mg/mL, about 0.05 mg/mL and about 1.5 mg/mL, about 0.05 mg/mL and about 1 mg/mL, about 0.05 mg/mL and about 0.5 mg/mL, about 0.05 mg/mL and about 0.1 mg/mL, ^^^ about 0.1 mg/mL and about 2 mg/mL, about 0.5 mg/mL and about 2 mg/mL, about 1 mg/mL and about 2 mg/mL, about 1.5 mg/mL and about 2 mg/mL, about 0.1 mg/mL and about 0.5 mg/mL, about 1 mg/mL and about 3 mg/mL, about 1 mg/mL and 5 mg/mL, about 2 mg/mL and about 5 mg/mL, about 1 mg/mL and about 15 mg/mL, about 2 mg/mL and about 15 mg/mL, about 5 mg/mL and about 15 mg/mL, or about 10 mg/mL and about 15 mg/mL). In some embodiments, the health supplement ^^^ is formulated as a liquid, powder, gummy, suppository, capsule, or tablet. In another aspect, the disclosure provides a method of preparing a cosmetic composition for human use including adding protocatechuic acid to the composition. In some embodiments, the protocatechuic acid is added to a final concentration of at least 0.05 mg/mL (e.g., between about 0.05 mg/mL and about 2 mg/mL, about 0.05 mg/mL and about 1.5 mg/mL, about 0.05 mg/mL and about 1 ^^^ mg/mL, about 0.05 mg/mL and about 0.5 mg/mL, about 0.05 mg/mL and about 0.1 mg/mL, about 0.1 mg/mL and about 2 mg/mL, about 0.5 mg/mL and about 2 mg/mL, about 1 mg/mL and about 2 mg/mL, about 1.5 mg/mL and about 2 mg/mL, about 0.1 mg/mL and about 0.5 mg/mL, about 1 mg/mL and about 3 mg/mL, about 1 mg/mL and 5 mg/mL, about 2 mg/mL and about 5 mg/mL, about 1 mg/mL and about 15 mg/mL, about 2 mg/mL and about 15 mg/mL, about 5 mg/mL and about 15 ^^^ mg/mL, or about 10 mg/mL and about 15 mg/mL). In some embodiments, the cosmetic composition is formulated as a serum, a lotion, a gel, a cream, an oil, a stick, a foam, a solution, an ointment, or a pomade. In some embodiments, the protocatechuic acid has a concentration of between about 0.05 mg/mL and about 5 mg/mL (e.g., between 0.05 mg/mL and 0.1 mg/mL, 0.05 mg/mL and 0.5 mg/mL, 0.05 mg/ML and 1 mg/mL, 0.05 mg/mL and 2 mg/mL, 0.05 mg/mL and 3 mg/mL, 0.05 mg/mL and 4 ^^^ mg/mL, 4 mg/mL and 5 mg/mL, 3 mg/mL and 5 mg/mL, 2 mg/mL and 5 mg/mL, 1 mg/mL and 5 8 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT mg/mL, 0.5 mg/mL and 5 mg/mL, or 0.1 mg/mL and 5 mg/mL). In some embodiments, the protocatechuic acid has a concentration of between about 1 mg/mL and about 3 mg/mL (e.g., 1 mg/mL, 1.1 mg/mL, 1.2 mg/mL, 1.3 mg/mL, 1.4 mg/mL, 1.5 mg/mL, 1.6 mg/mL, 1.7 mg/mL, 1.8 mg/mL, 1.9 mg/mL, 2 mg/mL, 2.1 mg/mL, 2.2 mg/mL, 2.3 mg/mL, 2.4 mg/mL, 2.5 mg/mL, 2.6 mg/mL, ^^ 2.7 mg/mL, 2.8 mg/mL, 2.9 mg/mL, or 3 mg/mL). In some embodiments, the protocatechuic acid has a concentration of about 2 mg/mL. In some embodiments, the protocatechuic acid has a concentration of greater than 0.5 mg/mL. In some embodiments, the protocatechuic acid has a concentration of greater than 2 mg/mL. In some embodiments, the protocatechuic acid has a concentration of between about 0.5 mg/mL and about 5 mg/mL (e.g., between 0.5 mg/mL and 1 ^^^ mg/mL, 0.5 mg/mL and 2 mg/mL, 0.5 mg/mL and 3 mg/mL, 0.5 mg/mL and 4 mg/mL, 1 mg/mL and 5 mg/mL, 2 mg/mL and 5 mg/mL, 3 mg/mL and 5 mg/mL, or 4 mg/mL and 5 mg/mL). In some embodiments, the protocatechuic acid has a concentration of between about 3 mg/mL and about 5 mg/mL (e.g., between 3 mg/mL and 4.5 mg/mL, 3 mg/mL and 4 mg/mL, 3.5 mg/mL and 5 mg/mL, or 4 mg/mL and 5 mg/mL). In some embodiments, the protocatechuic acid has a concentration of less ^^^ than 0.3 mg/mL. In some embodiments, the protocatechuic acid has a concentration of between about 0.1 mg/mL and about 0.3 mg/mL (e.g., about 0.1 mg/mL, about 0.2 mg/mL, or about 0.3 mg/mL). In some embodiments, the protocatechuic acid has a concentration of between about 0.1 mg/mL and about 0.2 mg/mL (e.g., 0.11 mg/mL, 0.12 mg/mL, 0.13 mg/mL, 0.14 mg/mL, 0.15 mg/mL, 0.16 mg/mL, 0.17 mg/mL, 0.18 mg/mL, 0/19 mg/mL, or 0.2 mg/mL). ^^^ In some embodiments, the protocatechuic acid is present in the form of an aqueous formulation that further includes carboxymethylcellulose, caprylic/capric triglyceride, hydroxyethyl acrylate/sodium acryloyldimethyl taurate copolymer, and/or xanthan gum, optionally wherein the aqueous formulation has a composition of about 10% (v/v) carboxymethylcellulose, about 10% (v/v) caprylic/capric triglyceride, about 1.4% (v/v) hydroxyethyl acrylate/sodium acryloyldimethyl taurate ^^^ copolymer, about 0.2% (v/v) xanthan gum, and from about 0.2% (v/v) to about 0.5% (v/v) protocatechuic acid. In some embodiment, the protocatechuic acid is added to the composition in the form of a salt thereof. In some embodiments, the salt is pharmaceutically acceptable salt, such as a sodium salt. In some embodiments, the composition has a longer shelf life in comparison to a reference ^^^ composition including the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. In some embodiments, the composition has a shelf life that is at least 2-fold longer in comparison to a reference composition including the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. In some embodiments, the composition has a shelf life that is between 2-fold longer and 20-fold longer in ^^^ comparison to a reference composition including the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. In some embodiments, the composition has reduced growth of bacteria after 8 hours in comparison to a reference composition including the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. In some embodiments, the composition has reduced growth of bacteria by at ^^^ least 2-fold after 8 hours in comparison to a reference composition including the same food product, 9 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. In some embodiments, the composition has reduced growth of bacteria by between 2 fold and 100 fold (e.g., between 2 fold and 75 fold, 2 fold and 50 fold, 2 fold and 25 fold, 2 fold and 10 fold, 10 fold and 100 fold, 25 fold and 100 fold, 50 fold and 100 fold, 75 fold and 100 fold, 25 fold and 75 fold, 10 fold and ^^ 20 fold, or 20 fold and 50 fold) after 8 hours in comparison to a reference composition including the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. In some embodiments, the bacteria is selected from Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, Escherichia coli, and Salmonella enteritidis. In some embodiments, the composition includes no detectable amount of oxidative product after at least 1 ^^^ hour. In some embodiments, the composition includes no detectable amount of oxidative product after between 1 hour and 500 hours. In some embodiments, the composition includes no detectable amount of oxidative product between 100 hours and 300 hours. In some embodiments, the composition has reduced concentration of oxidative product after 10 days in comparison to a reference composition including the same food product, oil, compound for cosmetic use, or health ^^^ supplement, but lacking the protocatechuic acid. In some embodiments, the composition has a reduced concentration of oxidative product by between 2-fold and 20-fold after 10 days in comparison to a reference composition including the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. In some embodiments, the composition has a decreased change in color after 2 days in comparison to a reference composition including the same ^^^ food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. In some embodiments, the composition has a decreased amount of lipid peroxidation after 2 days in comparison to a reference composition including the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. In some embodiments, the composition has a decreased concentration of malondialdehyde after 2 days in comparison to a ^^^ reference composition including the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. In some embodiments, the composition has a decreased concentration of thiobarbituric acid reactive substances after 10 days in comparison to a reference composition including the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. ^^^ In another aspect, the disclosure provides a method of preparing a food product for consumption including: providing a composition including a food product, optionally wherein the food product is a lipid-containing food product, and protocatechuic acid; testing the composition for the presence of bacteria; and releasing the composition for consumption if less than 1000 colony-forming units of bacteria per gram of the composition is detected in the composition. ^^^ In another aspect, the disclosure provides a method of preparing a food product for consumption including: providing a composition including a food product, optionally wherein the food product is a lipid-containing food product, and protocatechuic acid; testing the composition for the presence of malonaldehyde; and releasing the composition for consumption if less than 2.5 mg/kg of malonaldehyde is detected in the composition. ^^^ In another aspect, the disclosure provides a method of preparing a cosmetic composition for 10 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT human use including: providing a cosmetic composition including a including a compound for cosmetic use and protocatechuic acid; testing the cosmetic composition for the presence of bacteria; and releasing the composition for human use if less than 1000 colony-forming units of bacteria per gram of the composition is detected in the composition. In some embodiments, the protocatechuic ^^ acid is present within the composition in the form of a salt thereof. In some embodiments, the salt is pharmaceutically acceptable salt, such as a sodium salt. In some embodiments, the protocatechuic acid is present within the composition at a concentration of at least 0.05 mg/mL. In some embodiments, the protocatechuic acid has a concentration of between about 0.05 mg/mL and about 5 mg/mL (e.g., between 0.05 mg/mL and 0.1 mg/mL, 0.05 mg/mL and 0.5 mg/mL, 0.05 mg/ML and 1 ^^^ mg/mL, 0.05 mg/mL and 2 mg/mL, 0.05 mg/mL and 3 mg/mL, 0.05 mg/mL and 4 mg/mL, 4 mg/mL and 5 mg/mL, 3 mg/mL and 5 mg/mL, 2 mg/mL and 5 mg/mL, 1 mg/mL and 5 mg/mL, 0.5 mg/mL and 5 mg/mL, or 0.1 mg/mL and 5 mg/mL). In some embodiments, the protocatechuic acid has a concentration of between about 1 mg/mL and about 3 mg/mL (e.g., 1 mg/mL, 1.1 mg/mL, 1.2 mg/mL, 1.3 mg/mL, 1.4 mg/mL, 1.5 mg/mL, 1.6 mg/mL, 1.7 mg/mL, 1.8 mg/mL, 1.9 mg/mL, 2 mg/mL, 2.1 ^^^ mg/mL, 2.2 mg/mL, 2.3 mg/mL, 2.4 mg/mL, 2.5 mg/mL, 2.6 mg/mL, 2.7 mg/mL, 2.8 mg/mL, 2.9 mg/mL, or 3 mg/mL). In some embodiments, the protocatechuic acid has a concentration of about 2 mg/mL. In some embodiments, the protocatechuic acid has a concentration of greater than 0.5 mg/mL. In some embodiments, the protocatechuic acid has a concentration of greater than 2 mg/mL. In some embodiments, the protocatechuic acid has a concentration of between about 0.5 mg/mL and ^^^ about 5 mg/mL (e.g., between 0.5 mg/mL and 1 mg/mL, 0.5 mg/mL and 2 mg/mL, 0.5 mg/mL and 3 mg/mL, 0.5 mg/mL and 4 mg/mL, 1 mg/mL and 5 mg/mL, 2 mg/mL and 5 mg/mL, 3 mg/mL and 5 mg/mL, or 4 mg/mL and 5 mg/mL). In some embodiments, the protocatechuic acid has a concentration of between about 3 mg/mL and about 5 mg/mL (e.g., between 3 mg/mL and 4.5 mg/mL, 3 mg/mL and 4 mg/mL, 3.5 mg/mL and 5 mg/mL, or 4 mg/mL and 5 mg/mL). In some embodiments, ^^^ the protocatechuic acid has a concentration of less than 0.3 mg/mL. In some embodiments, the protocatechuic acid has a concentration of between about 0.1 mg/mL and about 0.3 mg/mL (e.g., about 0.1 mg/mL, about 0.2 mg/mL, or about 0.3 mg/mL). In some embodiments, the protocatechuic acid has a concentration of between about 0.1 mg/mL and about 0.2 mg/mL (e.g., 0.11 mg/mL, 0.12 mg/mL, 0.13 mg/mL, 0.14 mg/mL, 0.15 mg/mL, 0.16 mg/mL, 0.17 mg/mL, 0.18 mg/mL, 0/19 mg/mL, ^^^ or 0.2 mg/mL). In some embodiments, the protocatechuic acid is present in the form of an aqueous formulation that further includes carboxymethylcellulosecaprylic/capric triglyceride, hydroxyethyl acrylate/sodium acryloyldimethyl taurate copolymer, and/or xanthan gum, optionally wherein the aqueous formulation has a composition of 10% (v/v) carboxymethylcelluose, about 10% (v/v) ^^^ caprylic/capric triglyceride, about 1.4% (v/v) hydroxyethyl acrylate/sodium acryloyldimethyl taurate copolymer, about 0.2% (v/v) xanthan gum, and from about 0.2% (v/v) to about 0.5% (v/v) protocatechuic acid. DEFINITIONS ^^^ As used herein the singular forms "a," "an," and, "the" include plural reference unless the 11 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT context clearly dictates otherwise. The term “about” when modifying a numerical value or range herein includes normal variation encountered in the field, and includes plus or minus 1-10% (e.g., 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9% or 10%) of the numerical value or end points of the numerical range. Thus, a value of 10 includes ^^ all numerical values from 9 to 11. All numerical ranges described herein include the endpoints of the range unless otherwise noted, and all numerical values in-between the end points, to the first significant digit. As used herein, the terms “administering” and “administration” refer to the administration of a composition (e.g., a compound or a preparation that includes a compound as described herein) to a ^^^ subject. Administration to a subject may be by any appropriate route; for example, the administration may be topical administration, for instance, in the form of a patch, liquid, gel, lotion, paste, cream, foam, serum, ointment, or stick. As used herein, the term “capric/caprylic triglyceride” and its abbreviation, “CCT,” refers to a mixture of esters including caprylic and capric fatty acids covalently bound to a glycerin backbone. ^^^ Capric/caprylic triglyceride may include from about 50% to about 70% caprylic acid and from about 30% to about 50% caprid acid. Using International Union of Pure and Applied Chemistry (IUPAC) nomenclature, capric/caprylic triglyceride is also referred to using as decanoic acid esterified with 1,2,3-propanetriol octanoate. As used herein, the term “essential oil” refers to a concentrated hydrophobic liquid containing one or more volatile organic compounds produced by a plant, such as ^^^ Cannabis sativa or another plant described herein. Essential oils are also referred to as volatile oils, ethereal oils, or aetherolea. As used herein, the term “composition for cosmetic use” refers to a composition that is intended to be applied to a user’s skin (e.g., the skin of a male or female human subject) so as to regulate a condition of the skin and/or to improve the outward appearance of the skin. Compounds ^^^ for cosmetic use of the disclosure may further include one or more carriers, diluents, or excipients, such as a carrier, diluent, or excipient described herein. As used herein, the terms “decrease” and “reduce” refer to reduction in the level of a property of interest by a statistically significant or visually apparent amount as compared to a reference level of the property. The reference level may be, for example, a level observed in the absence of using a ^^^ composition of the disclosure. In some embodiments of the disclosure, the “decrease” or “reduction” observed in connection with a particular property (such as oxidation, bacterial growth, or lipid peroxidation, among other epidermal properties described herein) is, for example, a decrease by at least about 10%, at least about 20%, at least about 25%, at least about 30%, at least about 35%, at least about 40%, at least about 45%, at least about 50%, at least about 55%, at least about 60%, at ^^^ least about 65%, at least about 70%, at least about 75%, at least about 80%, at least about 85%, at least about 90%, at least about 95%, at least about 98%, at least about 99%, or more. A “decrease” or “reduction” may also refer to a reduction in a particular property that is readily apparent from a visual inspection of a subject. As used herein, the term “health supplement” refers to a preparation intended to supplement ^^^ a subject’s normal diet. Health supplements may be orally ingested. Health supplements may be 12 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT used to add vitamins, minerals, fatty acids, botanicals, botanical extracts, natural antioxidants or amino acids, to a subject’s diet. A health supplement is in one aspect a preparation or formulation which is added to or otherwise included in a subject’s normal diet, and is present in addition to the normal diet. ^^ As used herein the term “food product” refers to articles used for food or drink for humans or other animals, including articles used as components of any such product (e.g., including raw materials and ingredients of such a product). As used herein the term “high fat” refers to a food product having a fat content of at least 30% (w/w). ^^^ As used herein, the terms “increase,” “enhance,” and “improve” refer to an increase in a property of interest by a statistically significant or visually apparent amount as compared to a reference level of the property. The reference level may be, for example, a level observed in the absence of using a composition of the disclosure. In some embodiments of the disclosure, the “increase,” “improvement,” or “enhancement” observed in connection with a particular property (such ^^^ as skin barrier function or skin hydration, among other beneficial epidermal properties described herein) is, for example, an increase by at least about 10%, at least about 20%, at least about 25%, at least about 30%, at least about 35%, at least about 40%, at least about 45%, at least about 50%, at least about 55%, at least about 60%, at least about 65%, at least about 70%, at least about 75%, at least about 80%, at least about 85%, at least about 90%, at least about 95%, at least about 98%, at ^^^ least about 99%, or more. An “increase,” “improvement,” or “enhancement” may also refer to an improvement in a particular property that is readily apparent from a visual inspection of a subject. For the purposes of the present invention, the term "meat" is defined to include all types of meat from an animal such as beef, pork, veal, lamb, chicken, turkey, fish and the like. The meat may be in the form of carcasses, primals (e.g., quarters), subprimals (e.g., top round), or retail cuts (e.g., ^^^ steaks, ground meat and roasts). The meat may be fresh meat or previously preserved meat. Meat may refer to whole animals including, but not limited to, cattle, chickens, and fish. By preserving, it is meant that the meat maintains a pleasing color, does not spoil and develop a foul smell, bacterial growth is significantly inhibited or retarded, and remains pleasing, edible and consumable by humans and other animals. ^^^ As used herein, the terms “oil,” refer to a biologically compatible hydrophobic, lipophilic, carbon-containing substance including but not limited to geologically-derived crude oil, distillate fractions of geologically-derived crude oil, vegetable oil, algal oil, microbial lipids, or synthetic oils. The oil is neither itself toxic to a biological molecule, a cell, a tissue, or a subject, nor does it degrade (if the oil degrades) at a rate that produces byproducts at toxic concentrations to a biological ^^^ molecule, a cell, a tissue or a subject. Preferred examples of oils include but are not limited to avocado oil, canola oil, grapeseed oil, hemp oil, soybean oil, jojoba oil, and sunflower oil. As used herein, the term “pharmaceutically acceptable salt” means any pharmaceutically acceptable salt of the compound of any of the compounds described herein. For example, pharmaceutically acceptable salts of any of the compounds described herein include those that are ^^^ within the scope of sound medical judgment, suitable for use in contact with the tissues of humans 13 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT and animals without undue toxicity, irritation, allergic response and are commensurate with a reasonable benefit/risk ratio. Pharmaceutically acceptable salts are well known in the art. For example, pharmaceutically acceptable salts are described in Berge et al., J. Pharmaceutical Sciences 66:1-19, 1977 and in Pharmaceutical Salts: Properties, Selection, and Use, (Eds. P.H. Stahl and C.G. ^^ Wermuth), Wiley-VCH, 2008. The salts can be prepared in situ during the final isolation and purification of the compounds described herein or separately by reacting a free base group with a suitable organic acid. The compounds described herein may have ionizable groups so as to be capable of preparation as pharmaceutically acceptable salts. These salts may be acid addition salts involving inorganic or organic acids or the salts may, in the case of acidic forms of the compounds ^^^ described herein, be prepared from inorganic or organic bases. Frequently, the compounds are prepared or used as pharmaceutically acceptable salts prepared as addition products of pharmaceutically acceptable acids or bases. Suitable pharmaceutically acceptable acids and bases and methods for preparation of the appropriate salts are well-known in the art. Salts may be prepared from pharmaceutically acceptable non-toxic acids and bases including inorganic and organic acids ^^^ and bases. Representative acid addition salts include acetate, adipate, alginate, ascorbate, aspartate, benzenesulfonate, benzoate, bisulfate, borate, butyrate, camphorate, camphorsulfonate, citrate, cyclopentanepropionate, digluconate, dodecylsulfate, ethanesulfonate, fumarate, glucoheptonate, glycerophosphate, hemisulfate, heptonate, hexanoate, hydrobromide, hydrochloride, hydroiodide, 2-hydroxy-ethanesulfonate, lactobionate, lactate, laurate, lauryl sulfate, malate, maleate, ^^^ malonate, methanesulfonate, 2-naphthalenesulfonate, nicotinate, nitrate, oleate, oxalate, palmitate, pamoate, pectinate, persulfate, 3-phenylpropionate, phosphate, picrate, pivalate, propionate, stearate, succinate, sulfate, tartrate, thiocyanate, toluenesulfonate, undecanoate, and valerate salts. Representative alkali or alkaline earth metal salts include sodium, lithium, potassium, calcium, and magnesium, as well as nontoxic ammonium, quaternary ammonium, and amine cations, including, but ^^^ not limited to ammonium, tetramethylammonium, tetraethylammonium, methylamine, dimethylamine, trimethylamine, triethylamine, and ethylamine. As used herein the term “shelf life” means the period of time that a food product remains saleable to retail customers. For example, in traditional meat processing, the shelf life of meat and meat by-products is about 30 to 40 days after an animal has been slaughtered. Refrigeration of meat ^^^ during this period of time largely arrests and/or retards the growth of pathogenic bacteria, spoilage bacteria. After about 30 to 40 days, however, refrigeration is no longer able to effectively control the proliferation of bacteria below acceptable levels. Spoilage bacteria present on meat products after this time period are able to assimilate proteins and sugars on meat surfaces and begin to generate undesired by-products. Bacteria may also act to discolor meat, making such meat unappealing and ^^^ undesirable for human consumption. As used herein in the context of administration of a cosmetic composition to a subject, the term “topical” refers to administration of the cosmetic composition to any skin or exposed mucosal surface. Skin surface includes any exposed epidermal or mucosal region of the subject’s body, including, without limitation, the skin of the subject’s face, hands, legs, neck, abdominal area, eyes, ^^^ nose, vagina, and chest. 14 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT BRIEF DESCRIPTION OF THE DRAWINGS FIG.1 shows the Oxidative Stability Index (OSI) of cooking oil with 250 ppm, 500 ppm, or 1000 ppm of protocatechuic acid (PCA) over a period of 200 hours. N=3 and error bars show ^^ standard deviation. FIG.2 shows the amount of thiobarbituric acid reactive substances (TBARS) present after 0, 10, or 14 days in ground beef in the presence of 500 ppm or 2000 ppm PCA. N=3 and error bars show standard deviation. FIG.3 shows coliform counts and Aerobic Plate Counts (APC) measured after 0, 10, or 14 ^^^ days in ground beef in the presence of 500 ppm or 2000 ppm PCA. N=3 and error bars show standard deviation. FIG.4A and FIG.4B show the antimicrobial effect of PCA as measured by absorbance at 625 nm when PCA was applied at different concentrations to Escherichia coli (FIG.4A) or Salmonella enteritidis (FIG.4B). The graphs show the average of three replicates. ^^^ FIG.5A- FIG.5C show the antimicrobial effect of PCA as measured by absorbance at 625 nm when PCA was applied at different concentrations to Bacillus cereus (FIG.5A), Listeria monocytogenes (FIG.5B) and Staphylococcus aureus (FIG.5C). The graphs show the average of three replicates. FIG.6A-FIG.6C show the changes in lipid peroxidation of minced meat, during storage at ^^^ room temperature (RT), after treatment with PCA at concentrations of 2 mg/ml, 1 mg/ml and 0.5 mg/ml (FIG.6A), 2 mg/ml and 1 mg/ml (FIG.6B and FIG.6C) and water (control), expressed as malondialdehyde (MDA) concentration. Each column represents the mean of three biological replicates measured in triplicate and the vertical bars, the standard deviation. The results of each figure correspond to independent trials conducted with different meat lots, acquired at different dates. ^^^ FIG.7A and FIG.7B show the changes in lipid peroxidation of minced meat, during storage at room temperature (RT) (FIG.7A), and at 4 °C (FIG.7B), after treatment with PCA at 2 mg/ml and water (control), expressed as malondialdehyde (MDA) concentration. Each column represents the mean of three biological replicates measured in triplicate, and the vertical bars, the standard deviation. The results shown in each figure (A and B), belong to the same trial, conducted using the ^^^ same meat lot. FIG.8A-FIG.8C show the changes in minced meat color parameter (a*) during storage at room temperature (RT) after treatment with PCA at concentrations of 2 mg/ml, 1 mg/ml and 0.5 mg/ml (FIG.8A), 2 mg/ml and 1 mg/ml (FIG.8B and FIG.8C) and water (control)Each column represents the mean of three biological replicates measured in triplicate, and the vertical bars, the standard ^^^ deviation. The results of each figure correspond to independent trials conducted with different meat lots, acquired at different dates. FIG.9A and FIG.9B show the changes in minced meat color (a*) during storage at room temperature (RT) (FIG.9A), and at 4 °C (FIG.9B), after treatment with PCA at 2 mg/ml and water (control). Each column represents the mean of three biological replicates measured in duplicate, and 15 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT the vertical bars, the standard deviation. The results shown in both FIG.9A and FIG.9B, belong to the same trial, conducted using the same meat lot. FIG.10 shows the average population level of E. coli O157:H7 recovered from artificially- inoculated beef patty products stored at 4°C/39°C for up to 21 days. The standard deviation is ^^ represented by the vertical bars (n=3). The limit of detection was 1.0 log CFU/g. FIG.11 shows the average population level of L. monocytogenes recovered from artificially- inoculated beef patty products stored at 4°C/39°C for up to 21 days. The standard deviation is represented by the vertical bars (n=3). The limit of detection was 1.0 log CFU/g. FIG.12 shows the inhibition of soybean 15-lipoxygenase by protocatechuic acid (PCA) (IC50 ^^^ = 0.3771 ± 0.0699 mg mL-1). Linoleic acid was used as substrate in the analysis. FIG.13 shows sigmoidal dose response curve fitting of malondialdehyde (MDA) formation as a function of PCA concentration applied to minced meat at different concentrations. FIG.14 is series of graphs showing the surface meat color changes in terms of lightness (L*), redness (a*) and hue (h˚) during storage at room temperature (a, c and e) and under refrigeration (b, ^^^ d, e) after treatment with water, rosmarinic acid (RA) solution at 0.25 mg mL-1 and PCA solution at 2 mg mL-1. The results represent the mean of three replicates ± SD. Means with similar letters above the bars are not significantly different (p<0.05). FIG.15 is a series of photographs showing the visual appearance of fresh minced meat and minced meat treated with water, rosmarinic acid at 0.25 mg mL^-1 and protocatechuic acid at 2 mg mL^-1 ^^^ after 2 and 7 days of storage at 4 ˚C. FIG.16 is a series of graphs showing the concentrations of lipid hydroperoxides and lipid hydroperoxides in fresh minced meat samples and samples treated with water, rosmarinic acid (RA) at 0.25 mg mL^-1 and protocatechuic acid at 2 mg mL^-1 during storage at room temperature for 2 days (a, c) and under refrigeration at 4 °C for 7 days (b, d). The results represent the mean of three ^^^ replicates ± SD. Means with similar letters above the bars are not significantly different (p<0.05). DETAILED DESCRIPTION OF THE INVENTION The present disclosure provides compositions that contain protocatechuic acid (PCA) in combination with a food product, compound for cosmetic use, oil, or health supplement, in which PCA ^^^ acts as a preservative. Additionally, the disclosure provides methods of using the compositions to reduce oxidation (e.g., lipid peroxidation), the rate of becoming rancid, and/or bacterial growth in a food product, compound for cosmetic use, oil, or health supplement, as well as to achieve an overall increase in the shelf life of the food product, compound for cosmetic use, oil, or health supplement. The present disclosure is based, in part, on the discovery that compositions including a food ^^^ product, compound for cosmetic use, oil, or health supplement along with PCA generally exhibit a longer shelf life as compared to corresponding compositions lacking PCA. Without being limited by mechanism, one way in which PCA may provide the beneficial effects described herein is by forming a complex with lipoxygenase (LOX) and acting as an inhibitor of this enzyme, thereby reducing the ability of LOX to catalyze the addition of molecular oxygen to fatty acids, which would otherwise form ^^^ lipid hydroperoxides. 16 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT The compositions of the disclosure, as well as methods of using the same to achieve these beneficial results, are described in further detail below. Food Products ^^ The disclosure provides, among other compositions, a composition that includes a food product and PCA. The food product may be any food product. For example, the food product may include, but is not limited to, food for human consumption, food for animal consumption, food for display, or ingredients for cooking. Food for human or animal consumption may include, for example, food that is to be chewed, beverages, or ingredients. The composition including a food product ^^^ described herein may, in some embodiments, be any lipid-containing food product. For example, the lipid-containing food product may be a meat, an oil, or a meat-alternative (e.g., a plant-based meat). In some embodiments, the food product includes meat. The meat may be beef, poultry, fish, pork, lamb, shellfish, venison, bison, rabbit, or may be meat from an exotic animal. The poultry may include chicken, turkey, quail, duck, pheasant, or goose. The meat may include cured meats or ^^^ processed meats (e.g., canned meat, deli meat). The shellfish may include lobster, shrimp, clams, mussels, scallops, or oysters. The meat-may be sliced, cut, ground, shredded, grated, or otherwise processed, or left unprocessed. Examples of sliced forms include but are not limited to dried meats, cured meats, and sliced lunch meats. The meat may be consumed by humans or animals, including domesticated animals (e.g., ^^^ dogs, cats), farm animals (e.g., cows, pigs, horses), and wild animals (e.g., non-domesticated predatory animals). It may be cooked, partially cooked, or frozen either in uncooked, partially cooked, or cooked state. Cooking may include frying either as sautéing or as deep-frying, baking, smoking, impingement cooking, steaming, grilling, boiling, roasting, broiling, braising, microwaving, heating in forced air system, heating in an air tunnel, and combinations thereof. In some embodiments, the ^^^ meat-like food products are used in cooked meals, including but not limited to soups, burritos, chilis, sandwiches, lasagnas, sauces, stews, kebabs, pizza toppings, tacos, hamburgers, cheeseburgers, and meat sticks. In some embodiments, the meat may be beef. The beef may be high fat ground beef, beef trim, raw ground beef, or a raw ground beef component. The raw ground beef component may be a ^^^ trimming isolated from bulk-packaged beef and veal. The raw ground beef component may a primal cut, sub-primal cut, head meat, cheek meat, esophagus meat, heart meat, chuck, steak, rib, loin, round, flank, brisket, shank. or advanced meat recovery product intended for grinding. In some embodiments, the food product may be a fruit, vegetable, legume, nuts, dairy product, grain, or egg. For example, the fruit may be a cooked fruit, a raw fruit, a fruit puree, or a fruit ^^^ juice. The vegetables may be, for example, cooked vegetables, raw vegetables, a vegetable puree, or a vegetable juice. In some embodiments, the dairy product includes milk, cheese, butter, yogurt, cream, or ice cream. In some embodiments, the nut may be a nut butter, a raw nut, or a toasted nut. The food product may be an ingredient such as flour, sugar, baking soda, or spices. In some embodiments, the food product may be a prepared dish (e.g., lasagna, banana bread, or tomato 17 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT soup). In some embodiments, the food product may be a beverage; for example, the beverage may be a juice, milk, soda, coffee, or tea). In the composition with the food product, the PCA may be present at a concentration of at least 0.05 mg/mL. For example, the composition may have a concentration of between 0.05 mg/mL ^^ and 5 mg/mL (e.g., between 0.05 mg/mL and 4 mg/L, 0.05 mg/mL and 3 mg/mL, 0.05 mg/mL and 2 mg/mL, 0.05 mg/mL and 1 mg/mL, 0.05 mg/mL and 0,5 mg/mL, 0.5 mg/mL and 5 mg/mL, 1 mg/mL and 5 mg/mL, 2 mg/mL and 5 mg/mL, 3 mg/mL and 5 mg/mL, 4 mg/mL and 5 mg/mL, or 0.1 mg/mL and 0.5 mg/mL). In some embodiments, the PCA has a concentration of between about 0.2 mg/mL and about 5 mg/mL. In some embodiments, the PCA has a concentration of between about 1 mg/mL ^^^ and about 3 mg/mL. In some embodiments, the PCA has a concentration of about 2 mg/mL. In some embodiments, the PCA concentration of greater than 0.5 mg/mL. In some embodiments, the PCA has a concentration of greater than 2 mg/mL. In some embodiments, the PCA has concentration of between 0.05 mg/mL and 15 mg/mL (e.g., between 0.05 mg/mL and 13 mg/mL, 0.05 mg/mL and 10 mg/mL, 0.05 mg/mL and 8 mg/mL, 0.05 mg/mL and 6 mg/mL, 0.05 mg/mL and 4 mg/mL, 0.05 mg/mL ^^^ and 2 mg/mL, 0.05 mg/mL and 0.5 mg/mL, 0.5 mg/mL and 1 mg/mL, 0.1 mg/mL and 15 mg/mL, 0.5 mg/mL and 15 mg/mL, 2 mg/mL and 15 mg/mL, 4 mg/mL and 15 mg/mL, 6 mg/mL and 15 mg/mL, 8 mg/mL and 15 mg/mL, 10 mg/mL and 15 mg/mL, 12 mg/mL and 15 mg/mL, 10 mg/mL and 13 mg/mL, 5 mg/mL and 10 mg/mL, 4 mg/mL and 12 mg/mL, or 5 mg/mL and 13 mg/mL). In some embodiments, the PCA has a concentration of between about 0.5 mg/mL and about 5 mg/mL (e.g., ^^^ between 0.5 mg/mL and 1 mg/mL, 0.5 mg/mL and 2 mg/mL, 0.5 mg/mL and 3 mg/mL, 0.5 mg/mL and 4 mg/mL, 1 mg/mL and 5 mg/mL, 2 mg/mL and 5 mg/mL, 3 mg/mL and 5 mg/mL, or 4 mg/mL and 5 mg/mL). In some embodiments, the PCA has a concentration of between about 3 mg/mL and about 5 mg/mL (e.g., between 3 mg/mL and 4.5 mg/mL, 3 mg/mL and 4 mg/mL, 3.5 mg/mL and 5 mg/mL, or 4 mg/mL and 5 mg/mL). In some embodiments, the PCA has a concentration of less than 0.3 mg/mL. ^^^ In some embodiments, the PCA has a concentration of between about 0.1 mg/mL and about 0.3 mg/mL (e.g., about 0.1 mg/mL, about 0.2 mg/mL, or about 0.3 mg/mL). In some embodiments, the PCA has a concentration of between about 0.1 mg/mL and about 0.2 mg/mL (e.g., 0.11 mg/mL, 0.12 mg/mL, 0.13 mg/mL, 0.14 mg/mL, 0.15 mg/mL, 0.16 mg/mL, 0.17 mg/mL, 0.18 mg/mL, 0/19 mg/mL, or 0.2 mg/mL). In some embodiments, the PCA has a concentration of between about 0.05 mg/mL ^^^ and 0.3 mg/mL (e.g., 0.05 mg/mL, 0.06 mg/mL, 0.07 mg/mL, 0.08 mg/mL, 0.09 mg/mL, 0.1 mg/mL, 0.11 mg/mL, 0.12 mg/mL, 0.13 mg/mL, 0.14 mg/mL, 0.15 mg/mL, 0.16 mg/mL, 0.17 mg/mL, 0.18 mg/mL, 0.19 mg/mL, 0.20 mg/mL, 0.21 mg/mL, 0.22 mg/mL, 0.23 mg/mL, 0.24 mg/mL, 0.25 mg/mL, 0.26 mg/mL, 0.27 mg/mL, 0.28 mg/mL, 0.29 mg/mL, or 0.30 mg/mL). In some embodiments, the PCA has a concentration of at least 2 mg/mL. In some ^^^ embodiments, the PCA has concentration of between 2 mg/mL and 15 mg/mL (e.g., between 2 mg/mL and 12 mg/mL, 2 mg/mL and 10 mg/mL, 2 mg/mL and 8 mg/mL, 2 mg/mL and 6 mg/mL, 2 mg/mL and 4 mg/mL, 4 mg/mL and 15 mg/mL, 6 mg/mL and 15 mg/mL, 8 mg/mL an 15 mg/mL, 10 mg/mL and 15 mg/mL, 12 mg/mL and 15 mg/mL, or 5 mg/mL and 15 mg/mL). In some embodiments, the PCA has concentration of between 2 mg/mL and 10 mg/mL (e.g., 2 mg/mL, 3 mg/mL, 4 mg/mL, 5 ^^^ mg/mL, 6 mg/mL, 7 mg/mL, 8 mg/mL, 9 mg/mL, or 10 mg/mL). 18 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT Oils The disclosure provides a composition including an oil and PCA. The oil may be any oil. For example, the oil may be vegetable oil, grapeseed oil, olive oil, coconut oil, sesame oil, peanut oil, ^^ hempseed oil, corn oil, sunflower oil, palm oil, and avocado oil. In some embodiments, the oil is a cooking oil. In the composition with the oil, the PCA may be present at a concentration of at least 0.05 mg/mL. For example, the composition may have a concentration of between 0.05 mg/mL and 5 ^^^ mg/mL (e.g., between 0.05 mg/mL and 4 mg/L, 0.05 mg/mL and 3 mg/mL, 0.05 mg/mL and 2 mg/mL, 0.05 mg/mL and 1 mg/mL, 0.05 mg/mL and 0,5 mg/mL, 0.5 mg/mL and 5 mg/mL, 1 mg/mL and 5 mg/mL, 2 mg/mL and 5 mg/mL, 3 mg/mL and 5 mg/mL, 4 mg/mL and 5 mg/mL, or 0.1 mg/mL and 0.5 mg/mL). In some embodiments, the PCA has a concentration of between about 0.2 mg/mL and about 5 mg/mL. In some embodiments, the PCA has a concentration of between about 1 mg/mL and about ^^^ 3 mg/mL. In some embodiments, the PCA has a concentration of about 2 mg/mL. In some embodiments, the PCA concentration of greater than 0.5 mg/mL. In some embodiments, the PCA has a concentration of greater than 2 mg/mL. In some embodiments, the PCA has concentration of between 0.05 mg/mL and 15 mg/mL (e.g., between 0.05 mg/mL and 13 mg/mL, 0.05 mg/mL and 10 mg/mL, 0.05 mg/mL and 8 mg/mL, 0.05 mg/mL and 6 mg/mL, 0.05 mg/mL and 4 mg/mL, 0.05 mg/mL ^^^ and 2 mg/mL, 0.05 mg/mL and 0.5 mg/mL, 0.5 mg/mL and 1 mg/mL, 0.1 mg/mL and 15 mg/mL, 0.5 mg/mL and 15 mg/mL, 2 mg/mL and 15 mg/mL, 4 mg/mL and 15 mg/mL, 6 mg/mL and 15 mg/mL, 8 mg/mL and 15 mg/mL, 10 mg/mL and 15 mg/mL, 12 mg/mL and 15 mg/mL, 10 mg/mL and 13 mg/mL, 5 mg/mL and 10 mg/mL, 4 mg/mL and 12 mg/mL, or 5 mg/mL and 13 mg/mL). In some embodiments, the PCA has a concentration of between about 0.5 mg/mL and about 5 mg/mL (e.g., ^^^ between 0.5 mg/mL and 1 mg/mL, 0.5 mg/mL and 2 mg/mL, 0.5 mg/mL and 3 mg/mL, 0.5 mg/mL and 4 mg/mL, 1 mg/mL and 5 mg/mL, 2 mg/mL and 5 mg/mL, 3 mg/mL and 5 mg/mL, or 4 mg/mL and 5 mg/mL). In some embodiments, the PCA has a concentration of between about 3 mg/mL and about 5 mg/mL (e.g., between 3 mg/mL and 4.5 mg/mL, 3 mg/mL and 4 mg/mL, 3.5 mg/mL and 5 mg/mL, or 4 mg/mL and 5 mg/mL). In some embodiments, the PCA has a concentration of less than 0.3 mg/mL. ^^^ In some embodiments, the PCA has a concentration of between about 0.1 mg/mL and about 0.3 mg/mL (e.g., about 0.1 mg/mL, about 0.2 mg/mL, or about 0.3 mg/mL). In some embodiments, the PCA has a concentration of between about 0.1 mg/mL and about 0.2 mg/mL (e.g., 0.11 mg/mL, 0.12 mg/mL, 0.13 mg/mL, 0.14 mg/mL, 0.15 mg/mL, 0.16 mg/mL, 0.17 mg/mL, 0.18 mg/mL, 0/19 mg/mL, or 0.2 mg/mL). In some embodiments, the PCA has a concentration of between about 0.05 mg/mL ^^^ and 0.3 mg/mL ( e.g., 0.05 mg/mL, 0.06 mg/mL, 0.07 mg/mL, 0.08 mg/mL, 0.09 mg/mL, 0.1 mg/mL, 0.11 mg/mL, 0.12 mg/mL, 0.13 mg/mL, 0.14 mg/mL, 0.15 mg/mL, 0.16 mg/mL, 0.17 mg/mL, 0.18 mg/mL, 0.19 mg/mL, 0.20 mg/mL, 0.21 mg/mL, 0.22 mg/mL, 0.23 mg/mL, 0.24 mg/mL, 0.25 mg/mL, 0.26 mg/mL, 0.27 mg/mL, 0.28 mg/mL, 0.29 mg/mL, or 0.30 mg/mL). In some embodiments, the PCA has a concentration of at least 2 mg/mL. In some ^^^ embodiments, the PCA has concentration of between 2 mg/mL and 15 mg/mL (e.g., between 2 19 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT mg/mL and 12 mg/mL, 2 mg/mL and 10 mg/mL, 2 mg/mL and 8 mg/mL, 2 mg/mL and 6 mg/mL, 2 mg/mL and 4 mg/mL, 4 mg/mL and 15 mg/mL, 6 mg/mL and 15 mg/mL, 8 mg/mL an 15 mg/mL, 10 mg/mL and 15 mg/mL, 12 mg/mL and 15 mg/mL, or 5 mg/mL and 15 mg/mL). In some embodiments, the PCA has concentration of between 2 mg/mL and 10 mg/mL (e.g., 2 mg/mL, 3 mg/mL, 4 mg/mL, 5 ^^ mg/mL, 6 mg/mL, 7 mg/mL, 8 mg/mL, 9 mg/mL, or 10 mg/mL). Health Supplements The disclosure also provides compositions including a health supplement and PCA. The ^^^ health supplement may be formulated as a liquid, powder, capsule, tablet, gummy, or suppository. For example, the health supplement may be a powder or liquid that may be added to a food or beverage (e.g., a protein powder). In some embodiments, the health supplement may be taken with food. In some embodiments, the health supplement may be taken without food. In some embodiments, the health supplement may be taken orally. For example, the health supplement may ^^^ be taken orally by way of a capsule or tablet. The health supplement may include one or more vitamins (e.g., a multivitamin, an individual vitamin (e.g., vitamin D or biotin)), minerals (e.g., calcium, magnesium, or iron), botanicals or herbs (e.g., echinacea or ginger), botanical compounds (e.g., caffeine or curcumin), and amino acids (e.g., cysteine or tryptophan). The PCA may be present in the health supplement at a concentration of at least 0.05 mg/mL. ^^^ For example, the composition may have a concentration of between 0.05 mg/mL and 5 mg/mL (e.g., between 0.05 mg/mL and 4 mg/L, 0.05 mg/mL and 3 mg/mL, 0.05 mg/mL and 2 mg/mL, 0.05 mg/mL and 1 mg/mL, 0.05 mg/mL and 0,5 mg/mL, 0.5 mg/mL and 5 mg/mL, 1 mg/mL and 5 mg/mL, 2 mg/mL and 5 mg/mL, 3 mg/mL and 5 mg/mL, 4 mg/mL and 5 mg/mL, or 0.1 mg/mL and 0.5 mg/mL). In some embodiments, the PCA has a concentration of between about 0.2 mg/mL and about ^^^ 5 mg/mL. In some embodiments, the PCA has a concentration of between about 1 mg/mL and about 3 mg/mL. In some embodiments, the PCA has a concentration of about 2 mg/mL. In some embodiments, the PCA concentration of greater than 0.5 mg/mL. In some embodiments, the PCA has a concentration of greater than 2 mg/mL. In some embodiments, the PCA has concentration of between 0.05 mg/mL and 15 mg/mL (e.g., between 0.05 mg/mL and 13 mg/mL, 0.05 mg/mL and 10 ^^^ mg/mL, 0.05 mg/mL and 8 mg/mL, 0.05 mg/mL and 6 mg/mL, 0.05 mg/mL and 4 mg/mL, 0.05 mg/mL and 2 mg/mL, 0.05 mg/mL and 0.5 mg/mL, 0.5 mg/mL and 1 mg/mL, 0.1 mg/mL and 15 mg/mL, 0.5 mg/mL and 15 mg/mL, 2 mg/mL and 15 mg/mL, 4 mg/mL and 15 mg/mL, 6 mg/mL and 15 mg/mL, 8 mg/mL and 15 mg/mL, 10 mg/mL and 15 mg/mL, 12 mg/mL and 15 mg/mL, 10 mg/mL and 13 mg/mL, 5 mg/mL and 10 mg/mL, 4 mg/mL and 12 mg/mL, or 5 mg/mL and 13 mg/mL). In some ^^^ embodiments, the PCA has a concentration of between about 0.5 mg/mL and about 5 mg/mL (e.g., between 0.5 mg/mL and 1 mg/mL, 0.5 mg/mL and 2 mg/mL, 0.5 mg/mL and 3 mg/mL, 0.5 mg/mL and 4 mg/mL, 1 mg/mL and 5 mg/mL, 2 mg/mL and 5 mg/mL, 3 mg/mL and 5 mg/mL, or 4 mg/mL and 5 mg/mL). In some embodiments, the PCA has a concentration of between about 3 mg/mL and about 5 mg/mL (e.g., between 3 mg/mL and 4.5 mg/mL, 3 mg/mL and 4 mg/mL, 3.5 mg/mL and 5 mg/mL, or 4 ^^^ mg/mL and 5 mg/mL). In some embodiments, the PCA has a concentration of less than 0.3 mg/mL. 20 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT In some embodiments, the PCA has a concentration of between about 0.1 mg/mL and about 0.3 mg/mL (e.g., about 0.1 mg/mL, about 0.2 mg/mL, or about 0.3 mg/mL). In some embodiments, the PCA has a concentration of between about 0.1 mg/mL and about 0.2 mg/mL (e.g., 0.11 mg/mL, 0.12 mg/mL, 0.13 mg/mL, 0.14 mg/mL, 0.15 mg/mL, 0.16 mg/mL, 0.17 mg/mL, 0.18 mg/mL, 0/19 mg/mL, ^^ or 0.2 mg/mL). In some embodiments, the PCA has a concentration of between about 0.05 mg/mL and 0.3 mg/mL ( e.g., 0.05 mg/mL, 0.06 mg/mL, 0.07 mg/mL, 0.08 mg/mL, 0.09 mg/mL, 0.1 mg/mL, 0.11 mg/mL, 0.12 mg/mL, 0.13 mg/mL, 0.14 mg/mL, 0.15 mg/mL, 0.16 mg/mL, 0.17 mg/mL, 0.18 mg/mL, 0.19 mg/mL, 0.20 mg/mL, 0.21 mg/mL, 0.22 mg/mL, 0.23 mg/mL, 0.24 mg/mL, 0.25 mg/mL, 0.26 mg/mL, 0.27 mg/mL, 0.28 mg/mL, 0.29 mg/mL, or 0.30 mg/mL). ^^^ In some embodiments, the PCA has a concentration of at least 2 mg/mL. In some embodiments, the PCA has concentration of between 2 mg/mL and 15 mg/mL (e.g., between 2 mg/mL and 12 mg/mL, 2 mg/mL and 10 mg/mL, 2 mg/mL and 8 mg/mL, 2 mg/mL and 6 mg/mL, 2 mg/mL and 4 mg/mL, 4 mg/mL and 15 mg/mL, 6 mg/mL and 15 mg/mL, 8 mg/mL an 15 mg/mL, 10 mg/mL and 15 mg/mL, 12 mg/mL and 15 mg/mL, or 5 mg/mL and 15 mg/mL). In some embodiments, ^^^ the PCA has concentration of between 2 mg/mL and 10 mg/mL (e.g., 2 mg/mL, 3 mg/mL, 4 mg/mL, 5 mg/mL, 6 mg/mL, 7 mg/mL, 8 mg/mL, 9 mg/mL, or 10 mg/mL). Cosmetic Compositions The disclosure provides cosmetic compositions including a compound for cosmetic use and ^^^ PCA. The cosmetic compound for cosmetic use may be any compound known to have a cosmetic effect. A compound having a cosmetic effect may be a compound capable of producing a change in the appearance of the skin, nails, hair, eyelashes, and other tissue of the subject. Compound for cosmetic use may improve skin appearance, enhance skin rejuvenation, increase moisturization and/or elasticity, prevent or reduce wrinkles, lighten or darken skin or hair, change hair color or ^^^ density, and/or provide other anti-aging care. The PCA may be present in the cosmetic composition at a concentration of at least 0.05 mg/mL. For example, the composition may have a concentration of between 0.05 mg/mL and 5 mg/mL (e.g., between 0.05 mg/mL and 4 mg/L, 0.05 mg/mL and 3 mg/mL, 0.05 mg/mL and 2 mg/mL, ^^^ 0.05 mg/mL and 1 mg/mL, 0.05 mg/mL and 0,5 mg/mL, 0.5 mg/mL and 5 mg/mL, 1 mg/mL and 5 mg/mL, 2 mg/mL and 5 mg/mL, 3 mg/mL and 5 mg/mL, 4 mg/mL and 5 mg/mL, or 0.1 mg/mL and 0.5 mg/mL). In some embodiments, the PCA has a concentration of between about 0.2 mg/mL and about 5 mg/mL. In some embodiments, the PCA has a concentration of between about 1 mg/mL and about 3 mg/mL. In some embodiments, the PCA has a concentration of about 2 mg/mL. In some ^^^ embodiments, the PCA concentration of greater than 0.5 mg/mL. In some embodiments, the PCA has a concentration of greater than 2 mg/mL. In some embodiments, the PCA has a concentration of between 0.05 mg/mL and 15 mg/mL (e.g., between 0.05 mg/mL and 13 mg/mL, 0.05 mg/mL and 10 mg/mL, 0.05 mg/mL and 8 mg/mL, 0.05 mg/mL and 6 mg/mL, 0.05 mg/mL and 4 mg/mL, 0.05 mg/mL and 2 mg/mL, 0.05 mg/mL and 0.5 mg/mL, 0.5 mg/mL and 1 mg/mL, 0.1 mg/mL and 15 mg/mL, 0.5 ^^^ mg/mL and 15 mg/mL, 2 mg/mL and 15 mg/mL, 4 mg/mL and 15 mg/mL, 6 mg/mL and 15 mg/mL, 8 21 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT mg/mL and 15 mg/mL, 10 mg/mL and 15 mg/mL, 12 mg/mL and 15 mg/mL, 10 mg/mL and 13 mg/mL, 5 mg/mL and 10 mg/mL, 4 mg/mL and 12 mg/mL, or 5 mg/mL and 13 mg/mL). In some embodiments, the PCA has a concentration of between about 0.5 mg/mL and about 5 mg/mL (e.g., between 0.5 mg/mL and 1 mg/mL, 0.5 mg/mL and 2 mg/mL, 0.5 mg/mL and 3 mg/mL, 0.5 mg/mL and ^^ 4 mg/mL, 1 mg/mL and 5 mg/mL, 2 mg/mL and 5 mg/mL, 3 mg/mL and 5 mg/mL, or 4 mg/mL and 5 mg/mL). In some embodiments, the PCA has a concentration of between about 3 mg/mL and about 5 mg/mL (e.g., between 3 mg/mL and 4.5 mg/mL, 3 mg/mL and 4 mg/mL, 3.5 mg/mL and 5 mg/mL, or 4 mg/mL and 5 mg/mL). In some embodiments, the PCA has a concentration of less than 0.3 mg/mL. In some embodiments, the PCA has a concentration of between about 0.1 mg/mL and about 0.3 ^^^ mg/mL (e.g., about 0.1 mg/mL, about 0.2 mg/mL, or about 0.3 mg/mL). In some embodiments, the PCA has a concentration of between about 0.1 mg/mL and about 0.2 mg/mL (e.g., 0.11 mg/mL, 0.12 mg/mL, 0.13 mg/mL, 0.14 mg/mL, 0.15 mg/mL, 0.16 mg/mL, 0.17 mg/mL, 0.18 mg/mL, 0/19 mg/mL, or 0.2 mg/mL). In some embodiments, the PCA has a concentration of between about 0.05 mg/mL and 0.3 mg/mL ( e.g., 0.05 mg/mL, 0.06 mg/mL, 0.07 mg/mL, 0.08 mg/mL, 0.09 mg/mL, 0.1 mg/mL, ^^^ 0.11 mg/mL, 0.12 mg/mL, 0.13 mg/mL, 0.14 mg/mL, 0.15 mg/mL, 0.16 mg/mL, 0.17 mg/mL, 0.18 mg/mL, 0.19 mg/mL, 0.20 mg/mL, 0.21 mg/mL, 0.22 mg/mL, 0.23 mg/mL, 0.24 mg/mL, 0.25 mg/mL, 0.26 mg/mL, 0.27 mg/mL, 0.28 mg/mL, 0.29 mg/mL, or 0.30 mg/mL). In some embodiments, the PCA has a concentration of at least 2 mg/mL. In some embodiments, the PCA has concentration of between 2 mg/mL and 15 mg/mL (e.g., between 2 ^^^ mg/mL and 12 mg/mL, 2 mg/mL and 10 mg/mL, 2 mg/mL and 8 mg/mL, 2 mg/mL and 6 mg/mL, 2 mg/mL and 4 mg/mL, 4 mg/mL and 15 mg/mL, 6 mg/mL and 15 mg/mL, 8 mg/mL an 15 mg/mL, 10 mg/mL and 15 mg/mL, 12 mg/mL and 15 mg/mL, or 5 mg/mL and 15 mg/mL). In some embodiments, the PCA has concentration of between 2 mg/mL and 10 mg/mL (e.g., 2 mg/mL, 3 mg/mL, 4 mg/mL, 5 mg/mL, 6 mg/mL, 7 mg/mL, 8 mg/mL, 9 mg/mL, or 10 mg/mL). ^^^ Methods of Use The compositions described herein may be used to extend the shelf life of a food product, oil, compound for cosmetic use, or health supplement. As a result, the compositions may have a longer ^^^ shelf life in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the PCA. In some embodiments, the composition has a shelf life that is at least 2-fold longer in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the PCA. The composition may have, for example, a shelf life that is between 2 fold longer and 20 fold longer (e.g., ^^^ 2 fold, 3 fold, 4 fold, 5 fold, 6 fold, 7 fold, 8 fold, 9 fold, 10 fold, 11 fold, 12 fold, 13 fold, 14 fold, 15 fold, 16 fold, 17 fold, 18 fold, 19 fold, or 20 fold) in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the PCA. The compositions described here may be used to reduce bacterial growth in a food product, oil, compound for cosmetic use, or health supplement. For example, the composition may have ^^^ reduced growth of bacteria after 8 hours in comparison to a reference composition comprising the 22 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT same food product, oil, compound for cosmetic use, or health supplement, but lacking the PCA. In some embodiments, the composition has reduced growth of bacteria by at least 2-fold after 8 hours in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the PCA. The composition may have, for example, reduced ^^ growth of bacteria by between 2 fold and 100 fold (e.g., between 2 fold and 75 fold, 2 fold and 50 fold, 2 fold and 25 fold, 2 fold and 10 fold, 10 fold and 100 fold, 25 fold and 100 fold, 50 fold and 100 fold, 75 fold and 100 fold, 25 fold and 75 fold, 10 fold and 20 fold, or 20 fold and 50 fold), after 8 hours in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the PCA. The bacteria may be any bacteria; for example, the ^^^ bacteria may be a pathogenic bacterium. In some embodiments, the bacteria is selected from Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, Escherichia coli, and Salmonella enteritidis. The compositions described here may be used to reduce oxidation in a food product, oil, compound for cosmetic use, or health supplement. For example, the composition may have no ^^^ detectable amount of oxidative product after at least 1 hour (e.g., after between 1 hour and 500 hours or between 100 hours and 300 hours). The composition may have a reduced concentration of oxidative product after 10 days in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the PCA. For example, the composition may have a reduced concentration of oxidative product by between 2-fold and 20-fold ^^^ after 10 days in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the PCA. The compositions described here may be used to reduce the change in color of the food product, oil, compound for cosmetic use, or health supplement which occurs over time. For example, the composition may have a decreased change in color after 2 days in comparison to a reference ^^^ composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the PCA. The compositions described here may be used to reduce lipid peroxidation in a food product, oil, compound for cosmetic use, or health supplement. For example, the composition may have a decreased amount of lipid peroxidation after 2 days in comparison to a reference composition ^^^ comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the PCA. The compositions described here may be used to reduce concentration of malondialdehyde in a food product, oil, compound for cosmetic use, or health supplement. For example, the composition may have a decreased concentration of malondialdehyde after 2 days in comparison to a reference ^^^ composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the PCA. The compositions described here may be used to reduce the concentration of thiobarbituric acid reactive substances in a food product, oil, compound for cosmetic use, or health supplement. For example, the composition may have a decreased concentration of thiobarbituric acid reactive 23 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT substances after 10 days in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the PCA. Further described herein is a method of preparing a food product for consumption (e.g., human consumption or animal consumption) where a composition comprising a food product and ^^ PCA is provided, and then tested for bacteria. The food product is then released for consumption if less than 1000 colony-forming units of bacteria per gram of the composition is detected in the composition. The method may be used to prepare food for consumption (e.g., human consumption or animal consumption) by providing a composition comprising a food product and PCA and then testing ^^^ the composition for the presence of malonaldehyde. If the concentration of malonaldehyde is less than 2.5 mg/kg of malonaldehyde is detected in the composition, then the food product may be released for consumption. Also described herein is a method of preparing a cosmetic composition for human use where a cosmetic composition a comprising a compound for cosmetic use and PCA is provided and then ^^^ tested for the presence of bacteria. The composition may be released for human use if less than 1000 colony-forming units of bacteria per gram of the composition is detected in the composition. The PCA may be applied to the food product, oil, health supplement, or cosmetic composition described herein using any of a variety of methods. For example, the PCA may be applied to the food product, health supplement, or cosmetic composition by spraying, wiping, rubbing, or immersing the ^^^ food product, heath supplement, or cosmetic with a PCA solution. In some embodiments, the PCA may be mixed, for example, with the oil. Formulations The cosmetic composition may be formulated as an aqueous formulation. The formulation ^^^ may include one or more excipients or carriers. In some embodiments, the formulation may include one or more of carboxymethylcellulose, caprylic/capric triglyceride, hydroxyethyl acrylate/sodium acryloyldimethyl taurate copolymer, or xanthan gum. The PCA may be present within the composition in the form of a salt thereof, optionally wherein the salt is pharmaceutically acceptable salt. The salt may be, for example, sodium salt. ^^^ The composition may include carboxymethylcellulose. The carboxymethylcellulose may be present in a concentration of between about 1 mg/mL and about 20 mg/mL (e.g., between 1 mg/mL and 18 mg/mL, 1 mg/mL and 16 mg/mL, 1 mg/mL and 14 mg/mL, 1 mg/mL and 12 mg/mL, 1 mg/mL and 10 mg/mL, 1 mg/mL and 8 mg/mL, 1 mg/mL and 6 mg/mL, 1 mg/mL and 4 mg/mL, 1 mg/mL and 2 mg/mL, 2 mg/mL and 20 mg/mL, 4 mg/mL and 20 mg/mL, 6 mg/mL and 20 mg/mL, 8 mg/mL and 20 ^^^ mg/mL, 10 mg/mL and 20 mg/mL, 12 mg/mL and 20 mg/mL, 14 mg/mL and 20 mg/mL, 16 mg/mL and 20 mg/mL, or 18 mg/mL and 20 mg/mL). For example, the composition may have a concentration of carboxymethylcellulose of between about 5 mg/mL and about 15 mg/mL (e.g., between 5 mg/mL and 12 mg/mL, 5 mg/mL and 10 mg/mL, 5 mg/mL and 8 mg/mL, 5 mg/mL and 6 mg/mL, 6 mg/mL and 15 mg/mL, 8 mg/mL and 15 mg/mL, 10 mg/mL and 15 mg/mL, 12 mg/mL and 15 mg/mL, or 8 mg/mL and 24 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT 12 mg/mL). In some embodiments, the composition has a concentration of carboxymethylcellulose of about 10 mg/mL. In some embodiments, the composition (e.g., cosmetic composition) includes capric/caprylic triglyceride. Capric/caprylic triglyceride is a mixture of esters including of the eight carbon containing ^^ caprylic acid and the ten carbon containing capric acid covalently bound to a glycerin backbone. Capric/Caprylic triglyceride includes between 50% and 70% caprylic acid and 30% to 50% capric acid. In some embodiments, the formulation includes about 10% (v/v) caprylic/capric triglyceride. Capric/caprylic triglyceride may be isolated from coconut oil or palm kernel oil. Capric/caprylic triglyceride may be purified by separating the capric acid and the caprylic acid from ^^^ the glycerol backbone by way of a saponification reaction or steam hydrolysis. The capric acid, caprylic acid, and glycerol may then undergo an esterification reaction to generate pure capric/caprylic triglyceride. In some embodiments, capric/caprylic acid may be exogenously synthesized, for example, as described in WO 2013/126990, the disclosure of which is incorporated herein by reference. ^^^ In some embodiments, the composition (e.g., cosmetic composition) may include an essential oil. Essential oils are mixtures of various organic compounds isolated from a plant, and may include, for example, one or more terpenes, alcohols, esters, aldehydes, ketones, and/or phenols. Synthetic oils may be produced from one or more of the constituents predominant within a particular essential oil; menthol, for example, often substitutes for mint and eucalyptol for eucalyptus. Essential oils come ^^^ from various species of flowers, grasses, fruits, leaves and trees. They are found in the bark, seeds, leaves, petals, stems, and roots of plants. Essential oils may be extracted from the plant using a number of methods including but not limited to steam distillation, cold expression, solvent extraction, and carbon dioxide extraction. In some embodiments, the composition (e.g., cosmetic composition) includes one or more ^^^ (e.g., 2, 3, 4, 5, or more) essential oils. The one or more essential oils may include, for example, hemp oil, lavender oil, clary sage oil, cypress oil, eucalyptus oil, fennel oil, geranium oil, ginger oil, helichrysum oil, lemon oil, lemongrass oil, mandarin oil, neroli oil, patchouli oil, peppermint oil, Roman chamomile oil, rose oil, rosemary oil, tea tree oil, vetiver oil, ylang oil, among other essential oils. In some embodiments, the cosmetic composition includes the essential oil hemp oil. ^^^ In some embodiments, the formulation includes about 1.4% (v/v) hydroxyethyl acrylate/sodium acryloyldimethyl taurate copolymer. In some embodiments, the formulation includes about 0.2% (v/v) xanthan gum. In some embodiments, the composition (e.g., cosmetic composition) is formulated for topical administration to the skin of a human subject. In some embodiments, the composition (e.g., cosmetic ^^^ composition) may be administered to any skin or exposed mucosal surface. Skin surfaces includes any part of the body, including but not limited to face, hands, legs, neck, abdominal area, eyes, nose, vagina, and chest. In some embodiments, the composition (e.g., cosmetic composition) can be in any form suitable for topical use such as, for example, an aerosol, dusting powder, jelly, patch, liquid, gel, lotion, paste, cream, foam, serum, ointment, suppository, or stick. 25 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT Creams are viscous liquids or semisolid emulsions, either oil-in-water or water-in-oil. Cream bases are water-washable, and contain an oil phase, an emulsifier, and an aqueous phase. The oil phase, also called the “internal” phase, is generally comprised of petrolatum and a fatty alcohol such as cetyl or stearyl alcohol. The aqueous phase usually, although not necessarily, exceeds the oil ^^ phase in volume, and generally contains a humectant. The emulsifier in a cream formulation is generally a nonionic, anionic, cationic, or amphoteric surfactant. Lotions are preparations to be applied to the skin surface without friction and are typically liquid or semiliquid preparations in which solid particles, including the active agent, are present in a water or alcohol base. Lotions are usually suspensions of solids, and preferably, for the present ^^^ purpose, comprise a liquid oily emulsion of the oil-in-water type. Lotions are preferred formulations herein for treating large body areas, because of the ease with which a more fluid composition can cover large surfaces. It is generally desirable that the insoluble matter in a lotion be finely divided. Lotions will typically contain suspending agents to produce better dispersions as well as compounds useful for localizing and holding the active agent in contact with the skin. ^^^ Solutions are homogeneous mixtures prepared by dissolving one or more chemical substances (solutes) in a liquid such that the molecules of the dissolved substance are dispersed among those of the solvent. The solution may contain other acceptable chemicals to buffer, stabilize or preserve the solute. Common examples of solvents used in preparing solutions are ethanol, water, propylene glycol or any other acceptable vehicles. ^^^ Gels are semisolid, suspension-type systems. Single-phase gels contain organic macromolecules distributed substantially uniformly throughout the carrier liquid, which is typically aqueous, but also, preferably, contain an alcohol, and, optionally, an oil. In order to prepare a uniform gel, dispersing agents such as alcohol or glycerin can be added, or the gelling agent can be dispersed by trituration, mechanical mixing or stirring, or combinations thereof. ^^^ Ointments are semisolid preparations that are typically based on petrolatum or other petroleum derivatives. The specific ointment base to be used, as will be appreciated by those skilled in the art, is one that will provide for a number of desirable characteristics, such as emollience or the like. As with other carriers or vehicles, an ointment base may desirably be inert, stable, nonirritating, and nonsensitizing. As explained in Remington: The Science and Practice of Pharmacy, 19^th Ed. ^^^ (Easton, Pa.: Mack Publishing Co., 1995), at pages 1399–1404, ointment bases may be grouped in four classes: oleaginous bases; emulsifiable bases; emulsion bases; and water-soluble bases. Oleaginous ointment bases include, for example, vegetable oils, fats obtained from animals, and semisolid hydrocarbons obtained from petroleum. Emulsifiable ointment bases, also known as absorbent ointment bases, contain little or no water and include, for example, hydroxystearin sulfate, ^^^ anhydrous lanolin, and hydrophilic petrolatum. Emulsion ointment bases are either water-in-oil (W/O) emulsions or oil-in-water (O/W) emulsions, and include, for example, cetyl alcohol, glyceryl monostearate, lanolin, and stearic acid. Pastes are semisolid dosage forms in which the active agent is suspended in a suitable base. Depending on the nature of the base, pastes are divided between fatty pastes or those made from ^^^ single-phase aqueous gels. The base in a fatty paste is generally petrolatum or hydrophilic 26 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT petrolatum or the like. The pastes made from single-phase aqueous gels generally incorporate carboxymethylcellulose or the like as a base. In some embodiments, the composition (e.g., cosmetic composition) further includes an additive. Examples of additives include, but are not limited to, diluents, buffers, binders, surface- ^^ active agents, lubricants, humectants, pH adjusting agents, preservatives (including antioxidants), emulsifiers, occlusive agents, opacifiers, antioxidants, colorants, flavoring agents, gelling agents, thickening agents, stabilizers, and surfactants, among others. Examples ^^^ The following examples are put forth so as to provide those of ordinary skill in the art with a description of how the compositions and methods described herein may be used, made, and evaluated, and are intended to be purely exemplary of the invention and are not intended to limit the scope of what the inventors regard as their invention. ^^^ Example 1. Effect of PCA on cooking oil This example shows that PCA extended the oxidative stability of a cooking oil. The Oxidative Stability Index method (AOCS Cd12b-92) (OSI) is an accelerated method to determine the relative resistance of fats or oils to oxidation. The OSI analysis can be used to compare various oils to predict their respective shelf-life and to evaluate the effectiveness of antioxidants in the same oil. This ^^^ method was used to assess the ability of PCA to protect a representative cooking oil from oxidation. Briefly, PCA was dissolved in the oil at 250, 500 and 1000 ppm and subjected to the oxidative stability test to determine how long it took before indicators of oxidation were measured. Samples were tested in triplicate (n=3) for up to 200 hours. In this experiment, the control showed measurable oxidative products after an average of 3.25 hours while the same oil with 250 ppm PCA took 30.11 ^^^ hours for oxidative products to be measured. These results indicated PCA was protecting this oil from oxidation (FIG.1). The oil with 500 and 1000 ppm PCA did not produce detectable oxidative products during the duration of the entire 200 hour experiment. The fact that the 500 ppm sample is double the concentration but did not produce oxidative products at all indicates that there was a nonlinear protective effect of PCA in this oil and that the level of protection from oxidation PCA provided ^^^ increases rapidly between a concentration of 250 and 500 ppm. Oxidative Stability Index method (AOCS Cd12b-92) (OSI) was performed by passing air through a model food oil system free of natural antioxidants containing relevant fatty acids as a marker for rancidity. The sample was kept at an elevated temperature (70-110 °C). The air and temperature accelerated the degradation of the oil triglycerides into volatile organic acids. The ^^^ volatile acids were flushed from the oil into a conductivity cell where the acids were dissolved in a water solution. The solubilized acids disassociated into ions and changed the conductivity of the water. The oxidative failure of the sample corresponded to an induction point characterized by a rapid rise in conductivity. The time (hours) to the induction point was the OSI time reported. PCA was dissolved in the model cooking oil in triplicate and subjected to the test conditions described for up to 27 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT 200 hours. At 200 hours, the test was terminated regardless of whether oxidation products were observed. Example 2. The Effect of PCA on Rancidity ^^ This example shows that PCA prevented the formation of rancidity markers in ground beef. The main cause of the odor and flavor of rancid meat is the oxidation of fat. To determine if PCA was capable of protecting ground beef from oxidation of fat, 500 and 2000 ppm of PCA were added to a freshly made ground beef patty. The development of rancidity markers from lipid oxidation was measured as thiobarbituric acid reactive substances (TBARS). As shown in FIG.2, the untreated ^^^ control showed significant increases in TBARS (MA/kg) after 10 days and after 14 days while the meat with PCA present at a concentration of 500 and 2000 ppm showed a lower concentration of the indicators of rancidity. The ground beef was prepared by adding the appropriate weight of PCA to 3 kg of freshly ground 80:20 lean:fat beef. The beef PCA blend was further mixed in a paddle mixture at a slow ^^^ speed to ensure complete blending of PCA into the beef. The untreated control samples were prepared in the exact same manner as the treated samples. The large sample was divided into 27 individual 110g portions. The portions were formed into 11.2mm x 5mm patties using a hand-held patty former. The patties were arranged on a sheet pan, and covered with film wrap. One sheet pan was made for each pull day, so only that day’s samples would be removed from storage. The sheet ^^^ pans were placed in a commercial refrigerator set at 4°C. Pull days were day 0, 10 and 14 and on each day the patties were processed for rancidity (TBAR test). Lipid oxidation was estimated as TBARS by the extraction method described in Tarladgis et al. The Journal of the American Oil Chemists Society, 37:44-48 (1960). TBARS were measured on three replicates from each sample and were expressed as mg malonaldehyde (MA)/kg meat. 2–2.5 ^^^ mg MDA/kg is considered acceptable and the higher the number the more rancid the meat is likely to be. Example 3. The Effect of PCA on Bacterial Growth This example shows that PCA prevented the growth of coliforms and aerobic bacteria in ^^^ ground beef. Bacterial contamination and growth are common causes of food spoilage and food born illness. The ability of PCA to inhibit bacterial growth in ground beef was evaluated to determine if PCA could impact the microbial presence. To assess this, 500 ppm and 2000 ppm of PCA were added to a freshly made ground beef, patties made and the microbial counts of coliforms and aerobic bacteria were assessed at days 0, 10 and 14 as compared to an untreated control. As shown in FIG. ^^^ 3, the addition of 500 ppm or 2000 ppm PCA prevented any growth of coliforms and resulted in a significantly lower amount of aerobic bacteria as compared to the untreated control. At 2000 ppm, a full log (10x) lower amount of aerobic bacteria was counted. The ground beef was prepared by adding the appropriate weight of PCA to 3 kg of freshly ground 80:20 lean:fat beef. The beef PCA blend was further mixed in a paddle mixture at a slow ^^^ speed to ensure complete blending of PCA into the beef. The untreated control samples were 28 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT prepared in the exact same manner as the treated samples. The large sample was divided into 27 individual 110g portions. The portions were formed into 11.2mm x 5mm patties using a hand-held patty former. The patties were arranged on a sheet pan, and covered with film wrap. One sheet pan was made for each pull day, so only that day’s samples would be removed from storage. The sheet ^^ pans were placed in a commercial refrigerator set at 4°C. Pull days were day 0, 10 and 14 and on each day the patties were processed for microbial growth. To measure the microbial content, separate sterile pipets were used to prepare decimal dilutions of 10^-2, 10^-3, 10^-4, and others as appropriate, of meat homogenate by transferring 10 ml of previous dilution to 90 ml of diluent. All dilutions were shaken 25 times in 30 cm (1 ft) arc within 7 s.1^^^ ml of each dilution was transferred into separate, duplicate, appropriately marked petri dishes and 12- 15 ml plate count agar (cooled to 45 ±1°C) was added to each plate within 15 min of original dilution. The agar was allowed to solidify, and the petri dishes were inverted and promptly incubated for 48 ±2 h at 35°C then counted to determine the amounts of aerobic bacteria in the sample. Separate sterile pipets were used to prepare decimal dilutions of 10^-2, 10^-3, 10^-4, and others ^^^ as appropriate, of meat homogenate by transferring 10 ml of previous dilution to 90 ml of diluent. All dilutions were shaken 25 times in 30 cm (1 ft) arc within 7 s.1ml of the food homogenate and each dilution were spread into each of the appropriately marked duplicate petri dishes. 10-12 ml of Violet Red Bile Agar (VRBA) (tempered to 48°C) was poured into each petri dish and the plates swirled until mixed then allowed to solidify. 3 to 5 mol of VRBA was added and allowed to solidify. The plates ^^^ were incubated inverted dishes at 35°C for 18 to 24 hours then counted to determine the amount of coliform bacteria in the sample. Example 4. In vitro Characterization of the Effect of PCA To evaluate the potential of PCA as a meat preservative, a set of trials was conducted using ^^^ samples of minced meat treated with water (control), and PCA in water at different concentrations (0.5, 1, 2 mg/mL). The samples were stored for 2 days at room temperature and exposed to light (allowing fast oxidation) or 7 days at 4 °C (simulating commercial storage). Lipid oxidation was evaluated in fresh meat by the measurement of meat color and determination of lipid peroxidation (secondary oxidation), before and after storage. The results showed that PCA at 2 mg/mL reduced ^^^ color change by 50% and inhibited meat lipid peroxidation by up to 70%, when compared to control. PCA total antioxidant activity was determined by an Oxygen Radical Absorbance Capacity (ORAC) assay, according Dávalos et al. J Agric Food Chem.2004 Jan 14;52(1):48-54. This method is based on the oxidation of fluorescein by peroxiles radicals produced in situ by thermal decomposition of 2,2^-azo-bis-(2-metilpropionamidina) dihidrocloro (AAPH). A fluorescein solution was prepared with^^^ a concentration of 116.66 mM in 75 mM PBS solution (pH 7.4). 6-Hydroxy-2,5,7,8- tetramethylchroman-2-carboxylic acid (Trolox) was used as a standard antioxidant acid and was prepared at different sequential concentrations (10, 20, 30, 40, 50, 60, 70 and 80 ^M), to attain the calibration curve. To perform the test, the reaction between 20 ^L of sample or buffer (in the case of the control) and 120 ^L of fluorescein and 60 ^L of AAPH was carried out in a microplate black ^^^ polystyrene and incubated at 37 °C. All reaction mixtures were prepared in triplicate and at least 29 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT three independent assays were performed for each sample. Fluorescence measurements were carried out in a Synergy H1¹ multidetection microplate reader (Bio-Tek Instruments, Inc.,). Concentrations were expressed in ^mol Trolox Equivalents (TE)/g of sample. The antioxidant activity of the different PCA commercial products determined through the ORAC assay are described in Table ^^ 1, where ascorbic acid was used as benchmark, and the values reported are the mean of at least 5 replicates ± standard deviation. Table 1. Results of Antioxidant Activity

^^^ To evaluate PCA antimicrobial activity in vitro, a stock solution of PCA was prepared in Mueller-Hinton media. The molecule stock solution was sterilized and sequential dilutions were performed. For the inoculum preparation, a Mueller-Hinton agar plate with 18-24 hours colonies (incubated at 30ºC or 37ºC, depending on the microorganism) was prepared. A Mueller-Hinton broth suspension for each microorganism was prepared and incubated for 16 hours at 30ºC or 37ºC ^^^ (depending on the specific microorganism characteristics). The turbidity of each suspension was adjusted to achieve a value of 0.5 MacFarland (1 to 2 x 10⁸ CFU/mL). The inoculum was added to the PCA solutions previously prepared and placed in the wells of a sterilized 96 blank well microplate. A positive control (the inoculum without PCA) is also placed in the wells. The antimicrobial assays were performed using a microplate reader (Epoch 2, Biotek, US) and this procedure was performed in ^^^ a laminar flow chamber to ensure the sterility of the process. The microplate was incubated during 24 hours, at 30 ºC or 37ºC, depending on the microorganism. Optical density was read at 625 nm to compare Escherichia coli growth in the absence and presence of 2.5 mg/mL PCA, 2 mg/mL PCA, 1.5 mg/mL PCA, or 1.25 mg/mL PCA (FIG.4A); Salmonella enteritidis growth in the absence and presence of 2.5 mg/mL PCA , 2 mg/mL PCA, 1.5 mg/mL PCA, or 1.25 mg/mL PCA (FIG.4B); Bacillus ^^^ cereus growth in the absence and presence of 2.5 mg/mL PCA or 1.5 mg/mL PCA (FIG.5A); Listeria monocytogenes growth in the absence and presence of 1.5 mg/mL PCA or 1.25 mg/mL PCA (FIG. 5B); and Staphylococcus aureus growth in the absence and presence of 5 mg/mL PCA, 2.5 mg/mL PCA, or 1.25 mg/mL PCA (FIG.5C) Lipid peroxidation was determined by measuring malondialdehyde (MDA) formation using the ^^^ thiobarbituric acid method described by Heath et al. Archives in Biochemistry and Biophysics. (1968) 125,189–198 with some modifications for samples stored at room temperature for up to 2 days (FIG. 7A) and at cold temperatures for up to 7 days (FIG.7B) and for a variety of PCA concentrations including 2 mg/mL, 1 mg/mL, and 0.5 mg/mL (FIG.6A – FIG.6C). For MDA extraction, 1.5 g of minced meat were homogenized with 6 mL 7.5% trichloroacetic acid (TCA) solution including 0.1% ^^^ propylgallate (PG) and 0.1% ethylenediaminetetraacetic acid disodium salt (EDTA), using the vortex. 30 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT The homogenate was centrifuged for 10 min at 5000 rpm and the supernatant was filtered. To aliquots of 750 µl of supernatant, 750 µl of 0.020 M thiobarbituric acid (TBA) solution were added. The mixture was heated at 95 °C for 30 min and then cooled quickly on an ice bath. Afterwards, the absorbance of the mixture was measured at 532 nm in a microplate reader (Epoch 2, Biotek, US). ^^ Measurements were corrected for unspecific turbidity by subtracting the absorbance at 600 nm. The concentration of MDA or thiobarbituric acid -reactive substances (TBARS) was calculated by using an extinction coefficient of 155 mM⁻¹cm⁻¹ and expressed as nmol g^-1 fresh weight. The results of trial 4 showed that lipid peroxidation decreased as the PCA concentration increased and that a significant increase in lipid peroxidation was observed when PCA was applied at ^^^ 0.5 mg/mL compared with meat treated with 2 mg/mL ¹ PCA. The higher malondialdehyde (MDA) levels were found in the water treated samples. Three-fold higher MDA levels were found in samples without PCA in comparison to the levels found in the samples treated with PCA at the highest concentration tested, after 2 days at room temperature (FIG 6A). Similar results were found in trials 5 and 6 (FIG.6B and FIG.6C). The meat samples treated with PCA at 2 mg/mL showed significantly ^^^ lower MDA levels compared with the levels found in the water treated samples (69% lower in trial 5 and 71% lower in trial 6). Similarly to the observed in trial 4, in trial 5 the differences observed between the meat treated with 1 and 2 mg/mL PCA were not significant, but in trial 6 the levels of MDA were significantly lower in the meat samples treated with PCA at 2 mg/mL compared with the samples treated with 1 mg/mL (p<0.05). ^^^ The results of trial 9 were in accordance with the results found in the former trials. The levels of MDA in the meat samples treated with 2 mg/mL of PCA were significantly lower (47%) than the levels found in the samples treated with water after 2 days of storage at room temperature (FIG.7A). Similarly, after two and seven days under cold storage, the samples treated with PCA showed lower MDA levels (25% and 30%, respectively) than the samples treated with water, and the difference was significant ^^^ after 7 days of storage (p<0.05) (FIG.7B). Color of the sample’s surface when stored at room temperature (FIG.9A) and stored at cold temperatures (FIG.9B) were measured in the CIE L^{^}a^{^}b^{^} color space with a Konica-Minolta CR-400 chroma Meter (Osaka, Japan) equipped with a D65 illuminant and the 2° observer for color interpretation after 2 days and after 7 days. A variety of PCA concentrations were used including 2 _^^^ mg/mL, 1 mg/mL, and 0.5 mg/mL (FIG.8A- FIG.8C). L^{^} ranges from 0 (black) to 100 (white), a^{^} indicates the degree of greenness (for negative values) to redness (for positive values), and axis b^{^} also ranges from negative to positive values indicating, respectively, degree of blueness to yellowness. L^{^}0, a^{^}0 and b^{^}0 parameters were measured from fresh samples (time 0) and at the end of ^^^ storage time. The hue angle was calculated with the formula tan(b*/a*) with 0° corresponding to red color and 60° to yellow. Color changes were assessed using TCD (total color difference), calculated through the formula: TCD = ^ (L^{^} − L0^{^})² + (a^{^} − a0^{^})² + (b^{^} − b0^{^})². The color was quantified by using the CIELAB color space, where the three-dimensional color ^^^ space was built-up from three axes that are perpendicular to one another. Chromatic colors were 31 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT described by two axes in the horizontal plane, a* and b*. The a* value indicates redness (green-red component of a color) and the b* indicates yellowness (blue-yellow). Thus, to evaluate the color stability of meat along the storage time period, the value of a* was considered the most meaningful and adequate and for this reason only the results for this parameter are presented. ^^ In trial 4 the color change was less pronounced in the meat treated with PCA at 2 mg/mL compared with the changes observed in the meat samples treated with PCA at 1 and 0.5 mg/mL and with water (FIG.8A). However, the difference was significant only when compared with the meat treated with PCA at 0.5 mg/mL. The results of trials 5 and 6 showed the same trend. Meat treated with PCA at 2 mg/mL showed a reduced color change but the differences among the samples from the different ^^^ treatments, after 2 days of storage, were not significant (FIG.8B and FIG.8C). The results of trial 9 showed the same tendency observed in the previous trials. The meat samples treated with PCA at 2 mg/mL and stored for 2 days at room temperature showed reduced color change compared with water treated meat samples, but the difference between meat samples treated with PCA and with water after one and two days of storage at room temperature was not significant ^^^ (FIG.9A). Similarly, when the samples were subjected to the same treatments and stored for 7 days under cold conditions (4 °C) the meat samples treated with PCA showed significant reduction in color change compared with water treated samples (FIG.9B). Example 5. Preservative Screen in Cosmetic Compositions ^^^ PCA (0.5% and 0.9%) was tested as a potential preservative in the context of a cosmetic composition and was formulated according to Table 2 and submitted for initial efficacy. Table 2. Formulation composition

^^^ The test microorganisms were prepared by growing in liquid or on agar culture medium. Optionally, microorganisms grown in liquid culture were centrifuged and washed prior to testing. Suspensions of test microorganisms were standardized, then bacteria and fungi were pooled. The test and control substances were dispensed, in identical volumes, to sterile vessels. The test and control substances were separately inoculated with the pooled inocula and then incubated. Control ^^^ substances were immediately harvested and represented the concentration present at the start of the test, or time zero. At the conclusion of each contact time incubated test substances were harvested, 32 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT mixed, chemically neutralized, then assayed for surviving microorganisms. The number of surviving microorganisms at each contact times was assessed, and then microbial reductions were calculated based on initial microbial concentrations. The testing parameters used were as follows: ^^ • Test Substance Volume: 10.0 g Control Substance: PBS (10.0 ml) • Replicates: Single Culture Growth Media: Tryptic Soy Broth (Bacteria) and Potato Dextrose Agar (Yeast & Fungi) • Culture Growth Time: 18-24 hours (Bacteria), 48±4 hours (Yeast), 7-10 days (Fungi) • Plating Media: Tryptic Soy Agar (Bacteria) and Potato Dextrose Agar (Yeast & Fungi) ^^^ • Inoculum Concentration: Inoculum Volume: 0.050 ml • Observation Times: 7 days Volume Harvested: 0.10 g • 36.0°C±1°C (Bacteria), 30.0°C±2°C (Yeast and Fungi) • Calculations: Log10 Reduction= Log (B/A), where B = Number of viable test microorganisms in the control substances immediately after inoculation and A = Number ^^^ of viable test microorganisms in the test substances after the contact time Cosmetic products are in the most cases category 2 products. For Category 2 Products in USP, 51 micro challenge have a passing criteria: • Bacteria: No less than 2.0 log reduction from the initial calculated count at 14 days, and no increase from the 14 days’ count at 28 days. ^^^ • Yeast and Molds: No increase from the initial calculated count at 14 and 28 days. The duration of this screening study was 7 days. Considering USP 51 passing criteria, the results are in Table 3. Table 3. Screening results

^^^ Both 0.5% and 0.9% of PCA passed both bacteria and yeast/mold assessments, showing a broad preservation in the formulation. ^ Example 6. Antimicrobial efficacy study for protocatechuic acid in beef patties ^^^ This example shows that PCA prevented the growth of various types of bacteria in ground beef. This was performed by preparing four different samples: (1) including 500 ppm PCA, (2) 2000 ppm PCA, (3) 2000 ppm rosemary extract (RME), or (4) left untreated with PCA. For each sample, the appropriate concentration of PCA and RME antioxidants was added to 3 kg of freshly ground 80:20 lean:fat beef. The beef/ antioxidant blend was further mixed in a paddle mixture at a slow 33 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT speed to ensure complete blending of the antioxidant into the beef. The prepared meat was divided into 27 individual 110g portions. The portions were formed into 11.2mm x 5mm patties using a handheld patty former. The patties were arranged on a sheet pan and covered with film wrap. The sheet pan was placed in a freezer set at -18 until the samples were completely frozen. The untreated ^^ control samples were prepared in the exact same manner as the treated samples. Up to five strains each of E. coli O157:H7 and L. monocytogenes were individually cold- adapted. A single colony of each strain was transferred into Brian Heart Infusion (BHI) broth and incubated at 35°C/95°F for 18 hours. Overnight cultures (100 µl) were transferred into pre-chilled BHI broth and incubated at 15°C/59°F for 72 hours to facilitate cold-adaption. After incubation, the ^^^ cultures were pooled by species to yield three multi-strain inoculum cocktails—one of E. coli O157:H7 and one of L. monocytogenes. The inoculum cocktails were prepared the day of the study and stored at 4°C/39°F when not in immediate use. The concentration of each cocktail inoculum was determined using the Direct Microscope Count (DMC) method with a Petroff-Hausser counting chamber and adjusted to the targeted inoculum concentration level using PW. The concentration of each inoculum ^^^ cocktail was verified before adjustment and after adjustment on TSAYE plates. To prepare the inoculated samples, each individual beef patty was spot inoculated at 5 locations with a total of 0.5 mL of each of target organism at a target inoculation level of 2-3 log CFU/g. The inoculum cocktail was then spread across the surface of the beef patty with a sterile “hockey stick” and was allowed to dry in a biosafety cabinet for 15 minutes. Once the inoculum had ^^^ dried and/or soaked into the beef patty, each individual beef patty was aseptically packaged in a pouch and the pouch was heat-sealed. Each pouch containing a single inoculated beef patty was considered to be one inoculated sample. Prior to starting the study, one sample of each product underwent an initial microbiological and analytical evaluation. Population levels of aerobic plate count (APC), total coliforms, lactic acid ^^^ bacteria (LAB), yeast, and mold were enumerated in each sample. In addition, each sample was plated onto Sorbitol MacConkey agar (SMAC), Modified Oxford agar with antimicrobic supplement (MOX), and Xylose Lysine Deoxycholate agar (XLD) following the methods for E. coli O157:H7 and L. monocytogenes, respectively, to determine if the background microflora of the product itself may interfere with the recovery of the target pathogens from the inoculated samples. These results were ^^^ reported as organisms recovered on SMAC, MOX, and XLD. The pH and water activity of each beef patty formulation was also measured. Samples were enumerated using the plating method following the standard microbiological methods. Each sample was serially-diluted with 0.1% Peptone Water (PW) and then appropriate dilutions were plated onto the suitable microbiological media specified below. The plates were ^^^ incubated under the appropriate conditions and, after incubation, colonies were counted as the target organism based on characteristic colony morphology and biochemical reactions. Additional confirmations were done when necessary. To prepare the inoculated samples, each individual beef patty was spot inoculated at 5 locations with a total of 0.5 mL of each of target organism at a target inoculation level of 2-3 log ^^^ CFU/g. The inoculum cocktail was then spread across the surface of the beef patty with a sterile 34 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT “hockey stick” and was allowed to dry in a biosafety cabinet for 15 minutes. Once the inoculum had dried and/or soaked into the beef patty, each individual beef patty was aseptically packaged in a pouch and the pouch was heat-sealed. Each pouch containing a single inoculated beef patty was considered to be one inoculated sample. ^^ To prepare the uninoculated test samples, uninoculated beef patty formulations were not inoculated but were aseptically placed into individual sterile pouches and then heat-sealed. Each pouch containing a single uninoculated beef patty was considered to be one uninoculated sample. All inoculated and uninoculated test samples were incubated at 4°C/39°F for 21 days. Samples were evaluated at Day 0 (immediately after inoculation and drying) and then after Days 1, 3, ^^^ 7, 14, and 21. The population levels of the appropriate target pathogen (i.e., E. coli O157:H7 or L. monocytogenes) were enumerated using the appropriate plating method for each pathogen. The population levels of total aerobic organisms, total coliforms, LAB, yeast, and mold were enumerated. In addition, each uninoculated sample was plated onto SMAC, MOX, and XLD for E. coli O157:H7 or L. monocytogenes, respectively, to determine if the background microflora of the ^^^ product interfered with the recovery of the target organisms from the inoculated samples. At each sampling time, one uninoculated sample was also tested for pH and water activity. The study was completed in one trial. All microbiological data were log-transformed and reported as log CFU/g. Results for E. coli O157:H7 are summarized in Fig.10. The initial population levels of E. coli ^^^ O157:H7 that were recovered from artificially-inoculated beef patty samples at Day 0 (immediately after inoculation and drying) averaged 3.3, 3.3, 3.5, and 3.3 log CFU/g for products including 500 ppm PCA, 2000 ppm PCA, 2000 ppm RME, or untreated, respectively. Results indicated that the population level of E. coli O157:H7 initially declined in the sample including 500 ppm PCA through 3 days of storage at 4°C/39°C but then recovered to an average of 3.1 log CFU/g by the end of the ^^^ study. Results for the sample including 2000 ppm PCA indicated that the population level of E. coli O157:H7 decreased slightly and remained at an average 0.5 log lower compared to the initial inoculation level for the final three sampling times. For the sample including 2000 ppm RME and the untreated sample, an initial decline of approximately 1 log CFU/g was observed through day 3, however, average population levels increased at every sampling point thereafter . Growth, as defined ^^^ as an average 1-log increase over the initial population level, was observed for both products by the day 14 sampling time though likely the 1-log increase occurred sometime between day 7 and day 14. By day 21, the population of E. coli O157:H7 had reached >7 logs CFU/g in both the sample including 2000 ppm RME and the untreated sample. Overall results indicate that the sample including 2000 ppm RME and the untreated sample supported robust growth of E. coli O157:H7 under the conditions ^^^ evaluated. Results for L. monocytogenes are summarized in Fig.11. The initial population levels of L. monocytogenes that were recovered from artificially-inoculated beef patty samples at Day 0 (immediately after inoculation and drying) averaged 3.1, 3.1, 3.1, and 3.2 log CFU/g for products including 500 ppm PCA, 2000 ppm PCA, 2000 ppm RME, or untreated, respectively. Results ^^^ indicated that L. monocytogenes declined by an average of approximately 1 log in the sample 35 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT including 2000 ppm PCA by the end of study and remained fairly consistent with minimal decrease in samples including 500 ppm PCA, 2000 ppm RME, or untreated throughout the study. Samples including 500 ppm PCA, 2000 ppm PCA, 2000 ppm RME, or untreated did not support the growth of L. monocytogenes throughout 21 days of storage at 4°C/39°C. For the sample including 500 ppm ^^ PCA, the population of total aerobic organisms increased by approximately 1 to 1.3 log CFU/g by the end of the study. The population of LAB increased similarly. Low to moderate levels of coliforms and yeast were also observed by the end of the study. A drop in product pH was also observed. Overall results suggest that the sampel including 500 ppm PCA was not microbiologically stable at 4°C/39°C but obvious signs of microbiological spoilage were not observed within 21 days of storage. Compared ^^^ to the other three formulations, the lowest increase in total aerobic organisms was observed for the sample including 2000 ppm PCA (0.1 to 0.5 log CFU/g increase). The population of LAB increased similarly. Low to moderate levels of coliforms and yeast were also observed by the end of the study. Overall results suggest that the sample including 2000 ppm PCA was not microbiologically stable at 4°C/39°C but signs of obvious microbiological spoilage were not observed within 21 days of storage. ^^^ For the sample including 2000 ppm RME, very high levels of total aerobic organisms (>8-log CFU/g) were observed after 14 days of storage. In addition, higher populations of coliforms, LAB, yeast and an increase in product pH were observed suggesting that uninoculated samples including 2000 ppm RME had naturally and overtly spoiled after 14 days of storage at 4°C/39°C. For the untreated samples, the population of total aerobic organisms reached 5.9 log CFU/g by the end of the study. ^^^ Populations of LAB, yeast, and coliforms increased as well. A decrease in pH of approximately 0.3 was observed. Overall results suggest that tr untreated samples were not microbiologically stable at 4°C/39°C but signs of obvious microbiological spoilage were not observed within 21 days of storage. ^ Example 7. Protocatechuic acid potential as an inhibitor of meat lipids oxidation ^^^ This example demonstrates using protocatechuic acid to reduce lipid oxidation of meat in comparison by way of experiments to measure protocatechuic acid’s potential as a meat preservative compared to rosmarinic acid and lactic acid, determine the minimum protocatechuic acid concentration needed to inhibit lipid oxidation, determine the effect of storage temperature on protocatechuic acid’s effectiveness to inhibit meat lipid oxidation, and determine the effects of a ^^^ delivery system on protocatechuic acid’s ability to act as a meat preservative. Materials and Methods PCA antioxidant capacity The Oxygen Radical Absorbance Capacity (ORAC) was performed on a Synergy H11 ^^^ multidetection microplate reader, from Bio-Tek Instruments, Inc., using a 96 well flat bottom black microplate. The reaction was carried out in 75 mM sodium phosphate buffer (pH 7.4), and the final reaction volume was 200 µL. Fluorescein (120 µL and 116.66 nM), and the PCA or the standards (20 µL) were placed in the wells of the microplate. A stock solution of 1 mg mL^-1 of PCA was prepared dissolving the molecule in phosphate-buffered saline (PBS) buffer (75 mM, pH 7.4). Serial dilutions ^^^ were performed to attain optimum dilution. Standards solutions were prepared using a trolox solution 36 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT at different sequential concentrations (10, 20, 30, 40, 50, 60, 70 and 80 ^M). The mixtures were preincubated for 10 min at 37 °C, before rapidly adding the 2,2’–Azobis (2-methylpropionamidine) dihydrochloride (AAPH) solution. The microplate was immediately placed in the reader and shaken prior to each reading. Fluorescence values were recorded. The inhibition capacity was expressed as ^^ trolox equivalents (^M). All reaction mixtures were prepared in triplicate and at least three independent assays were performed for each sample. LOX inhibitory capacity of PCA LOX catalyzes the addition of molecular oxygen to fatty acids forming the lipid ^^^ hydroperoxides. For the measurement of the PCA inhibitory effect on lipoxygenase the Lipoxygenase Inhibitor Screening Assay kit, Cayman Chemical (760700) was used. The kit detects and measures the hydroperoxides produced in the lipoxygenation reaction using a purified LOX (15-LO extracted from soybean). The analysis was conducted following the instructions of the kit. To evaluate the effect of PCA in the activity of LOX, PCA solutions were prepared at different concentrations. ^^^ Although PCA is soluble in water up to a concentration of 12 mg mL^-1, highly concentrated solutions were prepared for the assay considering the subsequent dilutions imposed by the method. Thus, to test the lower PCA concentrations (0.05, 0.15 and 0.3 mg mL^-1) the molecule was dissolved in the assay buffer provided by the kit but to test the higher concentrations (0.5 and 1 mg mL^-1) it was dissolved in DMSO. After subtracting the average absorbance of the blank from the absorbance of ^^^ inhibitor, the percentage of LOX inhibition was calculated using the following equation:

^^^^^^ ! ^", where the 'Initial activity' corresponds to LOX activity in the presentence of linoleic acid as substrate and without the addition of inhibitor, and the 'Inhibitor' corresponds to LOX activity in the presence of ^^^ the inhibitor at a given concentration. For modelling, the absorbance of the blank was subtracted to the absorbance of the inhibitor and the calculated values used to fit the inhibitory response model. Experimental design: lipid oxidation inhibitory potential of PCA in meat The PCA potential as a meat preservative comparing with rosmarinic acid (RA) and lactic acid (LA) ^^^ To evaluate the potential of PCA as an inhibitor of meat oxidation, one trial (trial 1) was conducted. In this trial minced meat samples (≈100 g) were placed in a perforated funnel and treated by spraying with 40 mL of the treatment solution including: i) water (control), ii) RA at 0.25 mg mL^-1 (100 mg kg^-1 meat) and iii) lactic acid (LA) at 20 mg mL^-1 (8000 mg kg^-1 meat) and iii) PCA at 12 mg mL^-1 (4800 mg kg^-1 meat). ^^^ After treatment, the samples were kept in the funnel for 1 min to drain the excess of solution and then placed in polyethylene-terephthalate (PET) food grade clamshell containers with each box containing about 30 g of minced meat and stored at room temperature under dim light for 2 days to accelerate the oxidation process. At the beginning and at the end of the trial, the following parameters were determined: meat color, lipid hydroperoxides concentrations and lipid peroxidation. ^^^ 37 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT Determining the minimum PCA concentration to inhibit lipid oxidation To develop the curve of lipid peroxidation inhibition as a function of PCA concentration, two trials were conducted. In the first trial (trial 2), minced meat samples (≈100 g) were treated with 40 mL of i) water, ii) RA at 0.25 mg mL^-1 (100 mg kg^-1 meat) and ii) PCA at 3, 6 and 9 mg L^-1 (1200, 2400 ^^ and 3600 mg kg^-1 meat). In the second trial (trial 3) the treatments were: i) water, ii) RA at 0.25 mg mL^-1 (100 mg kg^-1 meat) and iii) PCA at 0.5, 1 and 2 mg mL^-1 (200, 400 and 800 mg kg^-1 meat). In both trials, the samples were allowed to drain for 1 min before placed in the clamshell boxes (≈ 30 g per box) and stored at room temperature under dim light for 2 days. At the beginning and at the end of the trials, color and lipid peroxidation were determined. ^^^ In order to confirm the minimum effective inhibitory PCA concentration, another trial was conducted (trial 4). In this trial, samples of minced meat (≈ 100 g) were treated with 40 mL of i) water, ii) RA at 0.25 mg mL^-1 (100 mg kg^-1 meat) and iii) PCA at 1 mg mL^-1 (400 mg kg^-1 meat) and 2 mg mL- ¹ (800 mg kg^-1 meat). The application and storage procedure were the same conducted in the previous experiments. At the beginning and at the end of the experiments the changes in meat color ^^^ and lipid peroxidation were determined. Effect of storage temperature on PCA effectiveness to inhibit meat lipid oxidation In this experiment (trial 5), about 200 g of minced meat samples were treated by spraying with 80 mL of i) water, ii) RA at 0.25 mg mL^-1 (100 mg kg^-1 meat) and iii) PCA at 2 mg mL^-1 (800 mg kg^-1 ^^^ meat). After the treatments about 30 g of each sample were placed in 12 clamshell boxes, with six boxes being stored for two days at room temperature under dim light and the other six boxes under cold storage (4 °C) for seven days. The samples stored at room temperature were evaluated for color, concentration of lipid hydroperoxides and lipid peroxidation at 0, 1 and 2 days of storage whereas the ones stored under cold conditions (4 °C) were evaluated for the same parameters after ^^^ 0, 2 and 7 days of storage. Experiment 4– Exploring the potential of carboxymethyl cellulose as a potential PCA delivery system In this fifth experiment (trial 6), samples of nine meat cubes with 5-10 g were treated by immersion for 1 minute in the following solutions: i) water, ii) 10 mg mL^-1 carboxymethylcellulose, iii) ^^^ PCA at 2 mg mL^-1, and iv) PCA at 2 mg mL^-1 plus 10 mg mL^-1 carboxymethylcellulose. After each treatment the meat cube samples were placed in a perforated funnel and allowed to drain for 1 min before placed in three clamshell boxes (3 meat cubes per box) and stored at room temperature, for two days. At the beginning of the experiment and after the two days of storage, the samples were evaluated for color and then stored at -80 ˚C for lipid peroxidation determination. ^^^ Color measurements Color of the samples surface was measured in the CIE L^{^} a^{^} b^{^} color space with a Konica- Minolta CR-400 chroma Meter equipped with a D65 illuminant and the 2° observer for color interpretation. The three-dimensional color space was built-up from three axes that are perpendicular ^^^ to one another. Chromatic colors are described by two axes in the horizontal plane, a* and b*. The 38 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT a* value indicated redness (green-red component of a color), b* indicated yellowness (blue-yellow) and h˚ indicated the tone with 0˚ corresponding to red color and 60˚ to yellow. L^* ranges from 0 (black) to 100 (white), a^{^} indicates the degree of greenness (for negative values) to redness (for positive values), and axis b^{^} also ranges from negative to positive values indicating, respectively, ^^ degree of blueness to yellowness. The hue angle was calculated with the formula atan (b^*/a^*) with 0° corresponding to red color and 60° to yellow. Therefore, to evaluate the color stability of meat along the storage time, the values of a* together with lightness and hue were the selected color parameters reported. ^^^ Meat hydroperoxides Hydroperoxides were determined using the PeroxiDetect® kit and following the manufacturer instructions for the determination of lipid hydroperoxides. Prior to hydroperoxides determination, lipids were extracted using the method of ^Bligh et al. Canadian Journal of Biochemistry and Physiology, 195937(8), 911–917 as modified by Breil et al. International Journal of Molecular ^^^ Sciences, 2017, 18(4), 1–21 with slight modifications. In brief, to 2.5 g of fresh minced meat samples, 3 mL of ethyl acetate:ethanol (2:1) were added. The mixture was thoroughly homogenized for 1 min in the vortex and then 2.25 mL of ethyl acetate, 500 µL of ethanol and 4.25 mL of distilled water were added. The mixture was homogenized in the vortex for 1 min and centrifuged at 1046 × g for 1 min, for phase separation. After complete separation and clarification, the organic phase (lipid extract) ^^^ was transferred to another tube and used for hydroperoxides analysis. Lipid peroxidation Lipid peroxidation was determined by measuring malondialdehyde (MDA) formation using the thiobarbituric acid reactive substances (TBARS) method described by Heath et al. Archives of ^^^ Biochemistry and Biophysics, 1968, 125(1), 189–198 as modified by Gheisariet al. Czech Journal of Food Sciences, 2010, 28(5), 364–375, slightly adapted. For MDA extraction, 1.5 g of minced meat were homogenized with 6 mL 7.5% trichloroacetic acid (TCA) solution including 0.1% propyl gallate and 0.1% ethylenediaminetetraacetic acid disodium salt (EDTA) using the vortex. The homogenate was centrifuged for 10 min at 4696 × g and the supernatant was filtered. To aliquots of 750 µL of ^^^ supernatant, 750 µL of 0.020 M TBA solution were added. The mixture was heated at 95 °C for 30 min and then cooled quickly on an ice bath. Afterwards, the absorbance of the mixture was measured at 532 nm in a microplate reader. Measurements were corrected for unspecific turbidity by subtracting the absorbance at 600 nm. The concentration of MDA or TBA-reactive substances (TBARS) was calculated using an extinction coefficient of 155 mM⁻¹ cm⁻¹ and expressed as mg kg^-1 ^^^ meat. Statistical analysis For experiments 1, 2 and 4, significant differences among all samples were evaluated by one- way ANOVA, followed by multiple comparisons of means using the Tukey test (p<0.05). For the ^^^ analysis of the results of experiment 3, significant differences among samples of different treatments 39 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT during storage were determined by two-way ANOVA followed by multiple comparisons of means using Tukey test (p<0.05). To fit the LOX inhibiting curve a sigmoidal inhibitor dose response model was used. All the statistical and modelling analyses were performed on GraphPad Prism version 8.0.2. ^^ Results and Discussion PCA antioxidant capacity The antioxidant capacity of purchased PCA (^ 97% purity), measured by the ORAC method, was 51,828.1 ± 2950.3 µmol Te g^-1. The high antioxidant capacity of PCA suggests that it may be a ^^^ potential candidate as a meat preservative. However, in vitro assays such as the ORAC assay, do not measure bioavailability, in vivo stability, and interaction in situ. Therefore, an in vivo study is required to evaluate whether the application of PCA to meat products improves meat quality retention. LOX inhibition capacity of PCA ^^^ LOXs are a class of non-heme iron enzymes which catalyze the oxidation of polyunsaturated fatty acids to generate numerous hydroperoxides, which are further decomposed, forming several volatile compounds. Despite initial meat oxidation may favor meat flavor development, the generation of high levels of volatile substances may produce detrimental effects on meat quality. Since LOX concentration determined the rate at which lipid oxidation developed, it played an important role in ^^^ meat oxidation, with high concentration favoring oxidative processes. Regarding PCA potential to inhibit the activity of lipoxygenase (LOX), the results showed that PCA inhibition capacity was dose dependent. PCA at 0.3771 ± 0.0699 mg mL^-1 inhibited LOX activity by 50% (IC50 value, Fig.12) and at 1 mg mL^-1 by 100% (Table 4, Fig.12). This result clearly shows that PCA acts as a LOX inhibitor and that its effect on LOX inhibition is dose dependent, and hence, for applications aimed at ^^^ preventing lipid oxidation it should be employed at concentrations not lower than 1 mg mL^-1 (Fig.12). Table 4. PCA inhibitory effect on lipoxygenase (LOX) activity PCA concentration _Solvent ^{LOX inhibition} (mg mL^-1) _(%) 0.05 assay buffer 8.3 ±0.7 0.15 assay buffer 22.6 ±3.8 0.3 assay buffer 36.9±5.8 0.5 DMSO 39.9 ±6.4 1 DMSO 101.8 ±2.5 Initial assessment of PCA potential as preservative for application in meat ^^^ The first experiment, aimed at assessing the potential of PCA as a meat preservative in comparison with LA at 20 mg mL^-1 and RA at 0.25 mg mL^-1. The application of PCA at 12 mg mL^-1 had a significantly higher positive effect in preventing color loss and oxidation than LA and RA. Color 40 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT is an important quality parameter in meat. Changes in meat color occur when oxymyoglobin which has a red tone, is oxidized to metmyoglobin conferring an undesired brown color to meat. The meat samples of all treatments showed lightness loss after 2 days of storage (Table 5). The samples treated with LA and PCA showed the highest lightness loss, followed by water and RA treated ^^ samples. Although PCA treated samples showed the highest lightness loss, these samples did not show either redness or hue loss while all the other samples showed significant changes in these parameters, when compared to fresh meat (Table 5). The meat treated with RA at 0.25 mg mL^-1 showed a redness loss of 41% and an increase in the hue of 74%. The results found suggest that the capacity of rosemary extract to preserve meat color may derive from the activity of these compounds ^^^ together and RA on its own may not be as effective in retaining meat color. Another possibility, maybe the need to use a higher RA dose to reach the desired results. In relation to meat treated with LA at 20 mg mL^-1, the results showed that it slightly prevented redness loss (20% loss) in comparison with the observed in samples treated with water (46%) and RA (41%) (Table 5). Contrarily, the treatment of buffalo meat with LA at concentrations up to 6% did not contribute to reduce redness loss when ^^^ compared to control during 7 days of storage. The contradictory results of these previous studies suggest that LA ability to maintain meat color is dependent on the type of meat to which it is applied and according to our results it seems to slightly contribute to prevent color loss in minced meat. Table 5. Color measurements and lipid oxidation results Color Lipid oxidation Lightness Hue angle Hydroperoxid Trial 1 /1 _(L*) ^a* es MDA (h°) (µmol g^-1 meat) (mg kg^-1 meat) F_{resh meat} ^{62.80 ± 0.93} 15.32 ± 0.18 21.59 ± 1.29 a a a 0.563 ± 0.211 a 0.305 ± 0.010 a W_ater ^{53.44 ± 1.05} 8.27 ± 0.60 40.19 ± 1.75 b b _b ^{2.293 ± 0.238 b 1.530 ± 0.144 b} R_{A 0.25 mg mL} ^{-1 55.81 ± 0.98} 8.98 ± 0.34 37.68 ± 2.00 c b _b ^{1.657 ± 0.125 c 0.672 ± 0.078 c} L_{A 20 mg mL} ^{-1 50.40 ± 1.49} 12.16 ± 0.51 41.33 ± 3.50 2.007 ± 0.119 d c _{b bc} ^{1.058 ± 0.132 d} P_{CA 12 mg mL} ^{-1 50.17 ± 0.31} 15.43 ± 1.01 21.02 ± 16.35

_d a a

^e ^^^ Considering lipid oxidation, the meat treatment with PCA contributed to the highest oxidation inhibition. The concentration of lipid hydroperoxides significantly increased in the samples of all treatments after 2 days of storage, at room temperature. The lower increase was observed in the meat treated with RA (2.9-fold) followed by the treated with PCA (3.4-fold) (Table 5). Despite the ^^^ hydroperoxides results, lipid peroxidation expressed as concentrations of MDA, was completely inhibited when the meat was treated with PCA compared with RA, in which the levels of MDA increased by more than the doble of the initial concentration (Table 5). This result suggests that PCA applied at 12 mg mL^-1 (800 mg 100 g-1 meat) is more effective in preventing meat lipid oxidation than RA applied at 0.25 mg mL^-1 (10 mg 100 g^-1 meat). ^^^ Regarding the LA effect, whilst it slightly inhibited meat lipid oxidation, the difference was only significant in relation to MDA concentrations in comparison with water treated samples, but the levels were still 3.5-fold higher than the initial concentrations (Table 5). 41 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT Considering the results, PCA at 12 mg mL^-1 showed higher potential than RA and LA at preventing meat color loss and lipid oxidation. Minimal PCA concentration for meat oxidation inhibition ^^ Considering the findings of experiment 1, two independent trials (trials 2 and 3) were conducted applying PCA solutions with decreasing concentrations to minced meat samples and storing the samples for 2 days, at room temperature. The results allowed the development of the model (sigmoidal dose response model) which showed that the application of a PCA solution at a concentration of 0.7545 mg mL^-1 may be able to inhibit MDA formation by 50% and that PCA may be ^^^ effective at inhibiting lipid oxidation when applied at a concentration of 2 mg mL^-1 (Fig.13). Although a MDA concentration limit has not established in meat products, MDA concentrations above 0.5 mg kg^-1 indicate oxidation and values above 1.0 mg kg^-1 may be considered as unacceptable. In some previous studies TBARS limits in beef have been suggested and proposed limits varied from 1 up to more than 3 mg kg^-1; a limit of 10 mg kg^-1 has also been proposed, ^^^ depending on the method used to determine TBARS concentrations. In the case of the samples analyzed in this study, after 2 days of storage at room temperature, though the measured MDA levels were below 0.5 mg kg^-1 (Fig.13), there was a significant decay in meat quality with formation of off- odors. Thus, a lower limit of MDA may be proposed for minced meat, considering the method conducted herein to determine MDA levels. ^^^ To confirm the results found in the developed model (Fig.13), another independent trial was conducted (trial 4), and PCA was applied to minced meat at 1 and 2 mg mL^-1. MDA concentrations were significantly lower in the meat samples treated with PCA at 2 mg mL^-1 compared with the samples treated with 1 mg mL^-1 (p<0.05) (Table 6). The results showed that PCA applied at 1 mg mL- 1 was not sufficient to prevent meat lipid oxidation whereas at 2 mg mL^-1 it was effective, confirming ^^^ that the effective PCA inhibitory concentration is in the range of 1 to 2 mg mL^-1. Table 6. Color measurements and lipid oxidation results ^ ^^^^^^ ^ ^^^^^^^^^^^^^^^^^^^ ^ ^ ^ ^

^^^^^^^^^^^^^^{^} ^ ^^!^&^#^^!$^^^^ ^^!&^^#^^!^^^'^ ^^!^^^#^^!^^^'^^ ^ ^!^^^^#^^!^^%^^^ !^^^ ^^^^^^^ ^^!&^^#^^!^^^^'^ ^^!^$^#^^!^&^'^ ^^!^&^#^^!^^^'^^ ^ ^!^^^^#^^!^^&^(^ !^^^^^^^^^^^{^} ^ ^%!$&^#^^!^^'^ ^^!^"^#^^!&^^'^ ^$!^%^#^^!"^^^^ ^ ^!^^$^#^^!^^^^^^ Regarding color, the lightness results were in accordance with the results found on ^^^ experiment 1, with PCA treated samples showing the highest change (Table 5 and 6). Redness loss was similar for the samples of all treatments, but the hue angle significantly increased in the samples of all treatments (Table 6). The samples treated with PCA showed the lowest increase followed by 42 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT RA and water. These results suggest that PCA contributes to maintain meat color but when applied to meat products at 1 and 2 mg mL^-1 (Table 6) it is not as effective as when applied at 12 mg mL^-1 at preventing redness and hue loss (experiment 1, Table 5). ^^ PCA ability to inhibit lipid oxidation in meat stored at room temperature and 4 ˚C The former experiments were conducted at room temperature. This trial (trial 5) aimed to validate the previous findings in meat stored under cold conditions. For this purpose, minced meat was treated with water, RA at 0.25 mg mL^-1 and PCA at 2 mg mL^-1 and stored for 2 days at room temperature and 7 days at 4 ˚C. The meat samples treated with PCA and stored for 2 days at room ^^^ temperature showed less color change compared with water treated samples, but the differences were not significant in each time point of analysis among the samples of the different treatments (Fig. 14 a, c, e). This result was in accordance with the results found in experiments 1 and 2 (Tables 5 and 6). Similarly, when the samples were subjected to the same treatments and stored for 7 days under cold conditions (4 °C) the meat samples treated with PCA showed significantly lower redness (a*) and ^^^ hue angle (h˚) losses compared with water treated samples (Fig.15). Though in this case the differences were significant after 7 days of storage (p<0.05) (Fig.16 b, d, f). Regarding meat lipid oxidation, the results were in accordance with the results found in the former trials of the present study. The concentrations of hydroperoxides in the meat samples treated with PCA and RA were significantly lower than the concentrations found in the samples treated with ^^^ water (Table 7). Table 7. Color measurements and lipid oxidation

#^{^^$^^%^^^^%^#^^^&^^^^^^^^^^^^^^ ^ %^!^^^#^^!^^^^^ "!^^^#^^!$^^'^^ ^&!^^^#^%!%^^'^^ ^ ^!^^^^#^^!^^^^'^} !^^^^^^^^^^^{^} ^ %^!^"^#^^!^%^'^^ &!^^^#^^!%%^^^ ^$!%^^#^^^!&^^'^ ^ ^!^"%^#^^!^^^^^^ !^^^^^^^^^^^{^} ^'^ #^^$^^%^^^^%^#^^^&^^^^^^^^^^^^^^{^} ^ %^!^%^#^^!^^^^'^ %!^^^#^^!^&^'^^ ^%!^$^#^^!^%^^^ ^ ^!^&&^#^^!^^^^^'^ The concentrations of hydroperoxides in PCA treated samples were 39% lower after 1 day of storage ^^^ and 20% lower after 2 days compared with the samples treated with water in the respective time points (Fig.16a). PCA also performed better than RA in inhibiting hydroperoxides formation after 1 day of storage at room temperature, with 20% lower accumulation of hydroperoxides (Fig.16a). Although significant differences were observed in the meat samples subjected to different treatments during storage at room temperature, when the samples were stored at 4 ˚C, the concentrations of ^^^ hydroperoxides in the samples of the different treatments at day 2 and day 7 were not significantly different (Fig.16b). The results of hydroperoxides obtained in the trial conducted at room temperature clearly showed that PCA has the ability to inhibit meat lipid oxidation. Under cold storage, the kinetic of meat lipid oxidation differs from that occurring at room temperature which may 43 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT explain the non-significant differences found among the differently treated samples. In contrast with hydroperoxides, the concentrations of MDA, resulting from secondary oxidation, were significantly lower in the PCA treated samples compared with the meat samples treated with water during storage under both conditions (Fig 16 c, d). The levels of MDA in the meat samples treated with 2 mg mL^-1 of ^^ PCA and stored for 2 days at room temperature were significantly lower (47%) than the levels found in the samples treated with water. Similarly, after 2 and 7 days under cold storage, the samples treated with PCA showed lower MDA concentrations (25% and 30%, respectively) than the samples treated with water, and the difference was significant after 7 days of storage (p<0.05). The results found in this trial confirm that PCA applied at 2 mg mL^-1 contributes to prevent ^^^ lipid oxidation in minced meat during storage at room temperature and under refrigeration. Experiment 4: The potential of carboxymethylcellulose as a PCA delivery system In experiment 4 (trial 6), PCA was applied to meat cubes, at 2 mg mL^-1, on its own and in combination with carboxymethylcellulose to assess the potential of carboxymethylcellulose as a ^^^ delivery system to improve the effectiveness of PCA in inhibiting meat lipids oxidation. In contrast to the observed in trial 4 (Table 6), in which PCA application at 2 mg mL^-1 through spraying to minced meat did not inhibit redness loss, in this trial (trial 6) the immersion of meat cubes in a PCA solution at 2 mg mL^-1 resulted in a redness (a*) loss inhibition of 13%, compared with the redness (a*) loss inhibition in the water treated samples (Table 7). This result suggests that PCA ^^^ application by immersion may be more effective than spraying or PCA at this concentration may be more effective when applied to meat cubes rather than to minced meat. The treatment with PCA combined with carboxymethylcellulose resulted in a lower inhibition of redness loss (only 4%) compared to the application of PCA on its own. Similarly, lower hue change was observed in the meat samples treated with PCA but the combination with carboxymethylcellulose resulted in higher ^^^ color change even when compared with the change observed in water treated meat (Table 7). Concerning meat lipid oxidation, the results of lipid peroxidation showed that PCA applied at 2 mg mL^-1 to meat cubes is effective in preventing oxidation with no significant differences were found between fresh meat cubes and PCA treated cubes after storage for 2 days at room temperature (Table 7). However, although fresh samples and samples treated with PCA combined with ^^^ carboxymethylcellulose showed no significant differences, the concentrations of MDA were higher than the observed in PCA treated samples. Considering the results, the use of carboxymethylcellulose as a delivery system for PCA did not contribute to increase PCA effectiveness but it had no significant detrimental effect and for that reason, may be used to deliver PCA without constraints. ^^^ Conclusion The aim of this work was to demonstrate the beneficial effect of PCA in preserving meat quality through the preservation of color and inhibition of lipid oxidation. The in vitro trials conducted showed that PCA is a potent antioxidant and also an effective LOX inhibitor at concentrations as low ^^^ as 1 mg mL^-1. 44 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT The trials conducted in vivo, using minced meat bought in local markets, showed that PCA inhibited lipid peroxidation when applied at 12 mg mL^-1 and that at this concentration it is more effective at inhibiting meat lipid oxidation and meat discoloration than LA at 20 mg mL^-1 and RA at 0.25 mg mL^-1. The results of subsequent trials conducted applying PCA solutions at different concentrations allowed ^^ the development of a model and the determination of the PCA concentration at which 50% of MDA formation was inhibited (IC50 =0.7545 mg mL^-1). The model also allowed to estimate the concentration at which PCA may be effective (2 mg mL^-1, applying 0.4 mL g^-1 meat which corresponds to an application dose of 800 mg PCA kg^-1). In another trial these results were confirmed, with the application of PCA at 1 mg mL^-1 resulting in a significantly lower effect on meat oxidation compared ^^^ with PCA at 2 mg mL^-1. Having determined the concentration of PCA to apply to meat products, the ability of this solution to prevent meat oxidation when the treated meat is stored at room temperature and under cold conditions was evaluated and the results showed that it contributes to prevent meat lipid oxidation and discoloration when stored under both conditions. Once confirmed the ability of PCA to prevent minced meat quality loss when applied at 2 mg mL^-1, it was important to understand if ^^^ that concentration was also effective for application to meat products with other shapes. Therefore, a solution of PCA at 2 mg mL^-1 on its own or in combination with carboxymethylcellulose, a biopolymer commonly used for the delivery of bioactive compounds, was applied to meat cubes which were then stored at room temperature, for two days. The results confirmed the ability of PCA to confer enhanced resistance to oxidation when applied to meat cubes, but carboxymethylcellulose did not ^^^ contribute to improve PCA performance. Collectively the results presented in this study clearly show that PCA activity is dose dependent and that when applied to meat at concentrations above 2 mg mL^-1 it contributes to inhibit meat lipid oxidation and meat discoloration in minced meat and meat pieces during storage under ambient and cold conditions and that PCA combination with carboxymethylcellulose does not confer ^^^ enhanced resistance to oxidation. Other Embodiments While the invention has been described in connection with specific embodiments thereof, it will be understood that it is capable of further modifications and this application is intended to cover ^^^ any variations, uses, or adaptations of the invention following, in general, the principles of the invention and including such departures from the invention that come within known or customary practice within the art to which the invention pertains and may be applied to the essential features hereinbefore set forth, and follows in the scope of the claims. Other embodiments are within the claims. 45 ^

Claims

ATTORNEY DOCKET NO.51494-024WO2 PATENT CLAIMS 1. A composition comprising a food product and protocatechuic acid, optionally wherein the protocatechuic acid is present within the composition at a concentration of at least 0.05 mg/mL. 2. The composition of claim 1, wherein the food product is a lipid-containing food product. 3. The composition of claim 1, wherein the food product is a vegetable, fruit, grain, dairy product, egg, legume, nut, or meat. 4. The composition of claim 2, wherein the lipid-containing food product is meat. 5. The composition of claim 4, wherein the meat is isolated from beef, poultry, fish, lamb, or pork. 6. The composition of claim 5, wherein the beef is high fat ground meat, meat trim, raw ground meat, or a raw ground meat component. 7. The composition of claim 6, wherein the raw ground meet component is a trimming isolated from bulk-packaged beef and veal. 8. The composition of claim 6 or 7, wherein the raw ground meet component is a primal cut, sub- primal cut, head meat, cheek meat, esophagus meat, heart meat, or advanced meat recovery product intended for grinding. 9. The composition of claim 2, wherein lipid-containing food product is a meat alternative. 10. A composition comprising an oil and protocatechuic acid, optionally wherein the protocatechuic acid is present within the composition at a concentration of at least 0.05 mg/mL. 11. The composition of claim 10, wherein the oil is selected from vegetable oil, grapeseed oil, olive oil, coconut oil, sesame oil, peanut oil, hempseed oil, corn oil, sunflower oil, palm oil, and avocado oil. 12. The composition of claim 10 or 11, wherein the oil is a cooking oil. 13. A composition comprising a health supplement, optionally wherein the protocatechuic acid is present within the composition at a concentration of at least 0.05 mg/mL. 14. The composition of claim 13, wherein the health supplement is formulated as a liquid, gummy, powder, capsule, suppository, or tablet. 46 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT 15. A cosmetic composition comprising a compound for cosmetic use and protocatechuic acid, optionally wherein the protocatechuic acid is present within the composition at a concentration of at least 0.05 mg/mL. 16. The composition of claim 15, wherein the cosmetic composition is formulated as a serum, a lotion, a gel, a cream, an oil, a stick, a foam, a solution, an ointment, or a pomade. 17. The composition of any one of claims 1-16, wherein: the protocatechuic acid has a concentration of between about 0.05 mg/mL and about 5 mg/mL; the protocatechuic acid has a concentration of between about 1 mg/mL and about 3 mg/mL; the protocatechuic acid has a concentration of about 2 mg/mL; the protocatechuic acid has a concentration of greater than 0.5 mg/mL; the protocatechuic acid has a concentration of less than 0.3 mg/mL; the protocatechuic acid has a concentration of greater than 2 mg/mL; the protocatechuic acid has a concentration of between about 0.1 mg/mL and about 0.3 mg/mL; the protocatechuic acid has a concentration of between about 0.1 mg/mL and about 0.2 mg/mL; the protocatechuic acid has a concentration of between about 0.5 mg/mL and about 5 mg/mL; or the protocatechuic acid has a concentration of between about 3 mg/mL and about 5 mg/mL. 18. The composition of any one of claims 1-17, wherein the protocatechuic acid is present in the form of an aqueous formulation. 19. The composition of claim 18, wherein the aqueous formulation further comprises carboxymethylcellulose. 20. The composition of claim 19, wherein the aqueous formulation has composition of from about 1 mg/mL to about 20 mg/mL carboxymethylcellulose, optionally wherein the aqueous formulation has a composition of about 10 mg/mL carboxymethylcellulose. 21. The composition of any one of claims 18-20, wherein the aqueous formulation further comprises caprylic/capric triglyceride. 22. The composition of claim 21, wherein the aqueous formulation has a composition of from about 1% (v/v) to about 20% (v/v) caprylic/capric triglyceride, optionally wherein the aqueous formulation has a composition of about 10% (v/v) caprylic/capric triglyceride. 23. The composition of any one of claims 18-20, wherein aqueous formulation that further comprises hydroxyethyl acrylate/sodium acryloyldimethyl taurate copolymer. 24. The composition of claim 23, wherein the aqueous formulation has a composition of from about 0.5% (v/v) to about 15% (v/v) hydroxyethyl acrylate/sodium acryloyldimethyl taurate copolymer, 47 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT optionally wherein the aqueous formulation has a composition of about 4% (v/v) hydroxyethyl acrylate/sodium acryloyldimethyl taurate copolymer. 25. The composition of any one of claims 18-24, wherein the aqueous formulation that further comprises xanthan gum. 26. The composition of claim 18, wherein the aqueous formulation has a composition of from about 0.05% (v/v) to about 2% (v/v) xanthan gum, optionally wherein the aqueous formulation has a composition of about 0.2% (v/v) xanthan gum. 27. The composition of any one of claims 1-26 wherein the protocatechuic acid is present within the composition in the form of a salt thereof, optionally wherein the salt is pharmaceutically acceptable salt, such as a sodium salt. 28. The composition of any one of claims 1-27, wherein the composition has a longer shelf life in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. 29. The composition of claim 28, wherein the composition has a shelf life that is at least 2-fold longer in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. 30. The composition of claim 29, wherein the composition has a shelf life that is between 2-fold longer and 20-fold longer in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. 31. The composition of any one of claims 1-30, wherein the composition has reduced growth of bacteria after 8 hours in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. 32. The composition of claim 31, wherein the composition has reduced growth of bacteria by at least 2-fold after 8 hours in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. 33. The composition of claim 32, wherein the composition has reduced growth of bacteria by between 2-fold and 100-fold after 8 hours in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. 48 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT 34. The composition of any one of claims 31-33, wherein the bacteria is selected from Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, Escherichia coli, and Salmonella enteritidis. 35. The composition of any one of claims 1-34, wherein the composition comprises no detectable amount of oxidative product after at least 1 hour. 36. The composition of claim 35, wherein the composition comprises no detectable amount of oxidative product after between 1 hour and 500 hours. 37. The composition of claim 36, wherein the composition comprises no detectable amount of oxidative product between 100 hours and 300 hours. 38. The composition of any one of claims 1-37, wherein the composition has reduced concentration of oxidative product after 10 days in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. 39. The composition of claim 38, wherein the composition has a reduced concentration of oxidative product by between 2-fold and 20-fold after 10 days in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. 40. The composition of any one of claims 1-39, wherein the composition has a decreased change in color after 2 days in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. 41. The composition of claim 40, wherein the change in color after 2 days is decreased by at least 30% in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. 42. The composition of claim 41, wherein the change in color after 2 days is decreased by between 30% and 99% in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. 43. The composition of claim 42, wherein the change in color after 2 days is decreased by between 30% and 75% in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. 49 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT 44. The composition of any one of claims 1-43, wherein the composition has a decreased amount of lipid peroxidation after 2 days in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. 45. The composition of claim 44, wherein the amount of lipid peroxidation after 2 days is decreased by at least 30% in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. 46. The composition of claim 45, wherein the amount of lipid peroxidation after 2 days is decreased by between 30% and 99% in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. 47. The composition of claim 46, wherein the amount of lipid peroxidation after 2 days is decreased by between 50% and 95% in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. 48. The composition of any one of claims 1-47, wherein the composition has a decreased concentration of malondialdehyde after 2 days in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. 49. The composition of claim 48, wherein the concentration of malondialdehyde after 2 days is decreased by at least 30% in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. 50. The composition of claim 49, wherein the concentration of malondialdehyde after 2 days is decreased by between 30% and 99% in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. 51. The composition of claim 50, wherein the concentration of malondialdehyde after 2 days is decreased by between 50% and 95% in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. 52. The composition of any one of claims 1-51, wherein the composition has a decreased concentration of thiobarbituric acid reactive substances after 10 days in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. 50 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT 53. A method of preparing a food product for consumption, the method comprising adding protocatechuic acid to the food product, optionally wherein the protocatechuic acid is added to a final concentration of at least 0.05 mg/mL. 54. The method of claim 53, wherein the protocatechuic acid is added to the food product by way of immersing the food product in a solution comprising protocatechuic acid. 55. The method of claim 54, wherein the food product is immersed in the solution comprising protocatechuic acid for at least 10 seconds. 56. The method of claim 55, wherein the food product is immersed in the solution comprising protocatechuic acid for between 10 seconds and 10 minutes. 57. The method of claim 56, wherein the food product is immersed in the solution comprising protocatechuic acid for about 1 minute. 58. The method of claim 53, wherein the protocatechuic acid is added to the food product by way of spraying the food product in a solution comprising protocatechuic acid. 59. The method of claim 54, wherein the protocatechuic acid is added to the food product by way of brushing the food product in a solution comprising protocatechuic acid. 60. The method of any one of claims 53-59, wherein the food product is a vegetable, fruit, grain, dairy product, egg, legume, nut, or meat. 61. The method of claim 60, wherein the food product is a lipid-containing food product, 62. The method of claim 61, wherein the lipid-containing food product is meat. 63. The method of claim 61, wherein the meat is isolated from beef, poultry, fish, lamb, or pork . 64 The method of claim 63, wherein the beef is high fat ground meat, meat trim, raw ground meat, or a raw ground meat component. 65. The method of claim 64, wherein the raw ground meat component is a trimming isolated from bulk-packaged beef and veal. 66. The method of claim 61, wherein lipid-containing food product is a meat alternative. 51 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT 67. The method of claim 64 or 65, wherein the raw ground meat component is a primal cut, sub- primal cut, head meat, cheek meat, esophagus meat, heart meat, or advanced meat recovery product intended for grinding. 68. A method of preparing an oil for consumption, the method comprising adding protocatechuic acid to the oil, optionally wherein the protocatechuic acid is added to a final concentration of at least 0.05 mg/mL. 69. The method of claim 68, wherein the oil is selected from vegetable oil, grapeseed oil, olive oil, coconut oil, sesame oil, peanut oil, hempseed oil, corn oil, sunflower oil, palm oil, and avocado oil. 70. The method of claim 68 or 69, wherein the oil is a cooking oil. 71. A method of preparing a health supplement for consumption, the method comprising adding protocatechuic acid to the health supplement, optionally wherein the protocatechuic acid is present within the composition at a concentration of at least 0.05 mg/mL. 72. The method of claim 72, wherein the health supplement is formulated as a liquid, powder, capsule, suppository, gummy, or tablet. 73. A method of preparing a cosmetic composition for human use, the method comprising adding protocatechuic acid to the composition, optionally wherein the protocatechuic acid is added to a final concentration of at least 0.05 mg/mL. 74. The method of claim 73, wherein the cosmetic composition is formulated as a serum, a lotion, a gel, a cream, an oil, a stick, a foam, a solution, an ointment, or a pomade 75. The method of any one of claims 53-74, wherein: the protocatechuic acid has a concentration of between about 0.05 mg/mL and about 5 mg/mL; the protocatechuic acid has a concentration of between about 1 mg/mL and about 3 mg/mL; the protocatechuic acid has a concentration of about 2 mg/mL; the protocatechuic acid has a concentration of greater than 0.5 mg/mL; the protocatechuic acid has a concentration of greater than 2 mg/mL; the protocatechuic acid has a concentration of between about 0.5 mg/mL and about 5 mg/mL; the protocatechuic acid has a concentration of between about 3 mg/mL and about 5 mg/mL; the protocatechuic acid has a concentration of less than 0.3 mg/mL; the protocatechuic acid has a concentration of between about 0.1 mg/mL and about 0.3 mg/mL; or the protocatechuic acid has a concentration of between about 0.1 mg/mL and about 0.2 mg/mL. 76. The method of claim 75, wherein the protocatechuic acid is present in the form of an aqueous formulation that further comprises caprylic/capric triglyceride, hydroxyethyl acrylate/sodium 52 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT acryloyldimethyl taurate copolymer, and/or xanthan gum, optionally wherein the aqueous formulation has a composition of about 10% (v/v) caprylic/capric triglyceride, about 1.4% (v/v) hydroxyethyl acrylate/sodium acryloyldimethyl taurate copolymer, about 0.2% (v/v) xanthan gum, and from about 0.2% (v/v) to about 0.5% (v/v) protocatechuic acid. 77. The method of any one of claims 53-76, wherein the protocatechuic acid is added to the composition in the form of a salt thereof, optionally wherein the salt is pharmaceutically acceptable salt, such as a sodium salt. 78. The method of any one of claims 53-77, wherein the composition has a longer shelf life in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. 79. The method of claim 78, wherein the composition has a shelf life that is at least 2-fold longer in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. 80. The method of claim 79, wherein the composition has a shelf life that is between 2-fold longer and 20-fold longer in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. 81. The method of any one of claims 53-80, wherein the composition has reduced growth of bacteria after 8 hours in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. 82. The method of claim 81, wherein the composition has reduced growth of bacteria by at least 2- fold after 8 hours in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. 83. The method of claim 82, wherein the composition has reduced growth of bacteria by between 2- fold and 100-fold after 8 hours in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. 84. The method of any one of claims 81-83, wherein the bacteria is selected from Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, Escherichia coli, and Salmonella enteritidis. 85. The method of any one of claims 53-84, wherein the composition comprises no detectable amount of oxidative product after at least 1 hour. 53 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT 86. The method of claim 85, wherein the composition comprises no detectable amount of oxidative product after between 1 hour and 500 hours. 87. The method of claim 86, wherein the composition comprises no detectable amount of oxidative product between 100 hours and 300 hours. 88. The method of any one of claims 53-87, wherein the composition has reduced concentration of oxidative product after 10 days in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. 89. The method of claim 88, wherein the composition has a reduced concentration of oxidative product by between 2-fold and 20-fold after 10 days in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. 90. The method of any one of claims 53-89, wherein the composition has a decreased change in color after 2 days in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. 91. The method of any one of claims 53-90, wherein the composition has a decreased amount of lipid peroxidation after 2 days in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. 92. The method of any one of claims 53-91, wherein the composition has a decreased concentration of malondialdehyde after 2 days in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. 93. The method of any one of claims 53-91, wherein the composition has a decreased concentration of thiobarbituric acid reactive substances after 10 days in comparison to a reference composition comprising the same food product, oil, compound for cosmetic use, or health supplement, but lacking the protocatechuic acid. 94. A method of preparing a food product for consumption, the method comprising: a) providing a composition comprising a food product, optionally wherein the food product is a lipid-containing food product, and protocatechuic acid; b) testing the composition for the presence of bacteria; and c) releasing the composition for consumption if less than 1000 colony-forming units of bacteria per gram of the composition is detected in the composition. 95. A method of preparing a food product for consumption, the method comprising: 54 ^ ATTORNEY DOCKET NO.51494-024WO2 PATENT a) providing a composition comprising a food product, optionally wherein the food product is a lipid-containing food product, and protocatechuic acid; b) testing the composition for the presence of malonaldehyde; and c) releasing the composition for consumption if less than 2.5 mg/kg of malonaldehyde is detected in the composition. 96. A method of preparing a cosmetic composition for human use, the method comprising: a) providing a cosmetic composition comprising a comprising a compound for cosmetic use and protocatechuic acid; b) testing the cosmetic composition for the presence of bacteria; and c) releasing the composition for human use if less than 1000 colony-forming units of bacteria per gram of the composition is detected in the composition. 97. The method of any one of claims 94-96, wherein the protocatechuic acid is present within the composition in the form of a salt thereof, optionally wherein the salt is pharmaceutically acceptable salt, such as a sodium salt. 98. The method of any one of claims 94-97, wherein the protocatechuic acid is present within the composition at a concentration of at least 0.05 mg/mL. 99. The method of claim 98, wherein the protocatechuic acid has a concentration of between about 0.2 mg/mL and about 5 mg/mL. 100. The method of claim 99, wherein the protocatechuic acid has a concentration of between about 1 mg/mL and about 3 mg/mL. 101. The method of claim 100, wherein the protocatechuic acid has a concentration of about 2 mg/mL. 102. The method of any one of claims 94-101, wherein the protocatechuic acid is present in the form of an aqueous formulation that further comprises caprylic/capric triglyceride, hydroxyethyl acrylate/sodium acryloyldimethyl taurate copolymer, and/or xanthan gum, optionally wherein the aqueous formulation has a composition of about 10% (v/v) caprylic/capric triglyceride, about 1.4% (v/v) hydroxyethyl acrylate/sodium acryloyldimethyl taurate copolymer, about 0.2% (v/v) xanthan gum, and from about 0.2% (v/v) to about 0.5% (v/v) protocatechuic acid. 55 ^