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Antimicrobial micelles for food applications

An antimicrobial agent and food technology, applied in the field of food-grade micelles, can solve problems such as changes in food taste

Inactive Publication Date: 2009-08-05
NESTEC SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, the problem with including these in foods is that the taste of the food may change, or solubility may create stability / efficiency issues

Method used

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  • Antimicrobial micelles for food applications
  • Antimicrobial micelles for food applications
  • Antimicrobial micelles for food applications

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0051] The emulsion is prepared by mixing a food-grade surfactant in an aqueous medium to form micelles, and then adding an antimicrobial agent to the emulsion of micelles. Preferably, the antimicrobial is added with agitation over a period of time, usually about 10-15 minutes.

[0052] Preferably the antimicrobial agent is selected from clove oil, bay oil, cinnamon oil, oregano oil, thyme oil, caraway oil, dill oil, coriander oil, lemon oil, orange peel oil, mustard oil or any combination of these. More preferred is clove oil, oregano oil, mustard oil or any combination of these.

[0053] The amount of antimicrobial substance to be added can easily be determined by measuring turbidity. In fact, antimicrobial agents are dispersed in water by encapsulation in micelles. When turbidity occurs in the aqueous solution, it means that the antimicrobial agent that is poorly soluble or insoluble in water is no longer incorporated into the micelles. Typically, the concentration of an...

Embodiment 1a

[0070] Example 1a: In vitro test

[0071] Media used:

[0072] -M.R.S.-Broth, Merck, 1.10661

[0073] -2% Viridian bile salt (broth), Oxoid company, CM0031

[0074] - Peptone from pancreatically digested casein, Merck, 1.07213

[0075] -D(+)-glucose, Merck, 1.08337

[0076] Agar used:

[0077] -M.R.S. Agar, Oxoid Corporation, CM 0316

[0078] - Tryptone Bile X-Glucuronide Agar (TBX), Merck, 1.16122 Emulsifier used:

[0079] -Surfynol 495W, Air Products Nederland BV, S-485W

[0080] -Admul T 80K, Kerry Bio-Science, 5Z10754 Essential oil composition used:

[0081] - Eugenol, Fluka, 41600

[0082] - Carvacrol, Fruka Corporation, 22051

[0083] -R(+)-limonene, Veruca, 62119

[0084] Microorganisms used:

[0085] -Lactobacillus brucelli DSM 20174 418 ＊ / #

[0086] - Escherichia coli SLV 082 504 ＊

[0087] All emulsions were prepared with distilled deionized water.

[0088] "Empty" micelles are prepared by mixing an emulsifier and water.

[0089] The goal is to enca...

Embodiment 1b-1d

[0108] The antimicrobial properties of micelles encapsulating essential oils, particularly clove oil, oregano oil and mustard oil, were tested using the same in vitro conditions as above.

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Abstract

The present invention relates to methods for improving the microbiological safety and stability of foods by the use of food-grade micelles that encapsulate antimicrobial agents. The invention also relates to the food compositions thus obtained.

Description

field of invention [0001] The present invention relates to methods of improving the microbiological safety and stability of food products through the use of food-grade micelles encapsulated with antimicrobial agents. The invention also relates to the food composition thus obtained. Background of the invention [0002] Microbial contamination of food can pose important health hazards. It can cause severe gastrointestinal illness and is a suspected trigger of the "summer flu," which is associated with nausea, vomiting, diarrhea and chills. Harmful microorganisms can also contain or secrete potent poisons that can lead to dangerous contamination, such as meat poisoning, which leads to botulism. In some cases, microorganisms can also cause cancer (e.g. mycotoxins from certain molds). [0003] Food spoilage or food poisoning is usually prevented with a combination of different solutions (eg heat, reduction of water activity, refrigeration, presence of preservatives) which inhi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472A23L3/3463
CPCA23L3/3463A23L3/3472
Inventor G·基希纳D·包蒂斯塔K·本茨G·E·纳波利塔诺
Owner NESTEC SA