Fragrance composition to inhibit harmful microorganisms in foods

A technology of microorganisms and compositions, applied in food ingredients as antimicrobial preservation, food ingredients containing natural extracts, food science, etc., can solve problems such as mutagenicity and teratogenicity, prevent spoilage and prolong shelf life Effect

Inactive Publication Date: 2019-09-06
GUANGDONG PROVINCIAL BIOENGINEERING INST (GUANGZHOU SUGARCANE IND RES INST)
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the potential toxicity (carcinogenicity, teratogenicity, mutagenicity) of chemically

Method used

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  • Fragrance composition to inhibit harmful microorganisms in foods
  • Fragrance composition to inhibit harmful microorganisms in foods

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A spice composition for inhibiting harmful microorganisms in food, comprising the following components in weight ratio: 30% of citral, 30% of cinnamaldehyde, 15% of linalool and 25% of eugenol.

[0020] Take the above-mentioned isolated fragrance and mix it in a closed glass container according to the above-mentioned ratio to obtain a fragrance composition.

Embodiment 2

[0022] A spice composition for inhibiting harmful microorganisms in food, comprising the following components in weight ratio: 25% of citral, 35% of cinnamaldehyde, 25% of linalool and 15% of eugenol.

[0023] Take the above isolated fragrance and mix it in a closed glass container according to the above ratio, add propylene glycol to dilute, wherein the fragrance composition is 5wt%, propylene glycol is 95wt%, and the diluted fragrance composition is obtained.

Embodiment 3

[0025] A spice composition for inhibiting harmful microorganisms in food, comprising the following components in weight ratio: 10% of citral, 35% of cinnamaldehyde, 35% of linalool and 20% of eugenol.

[0026] Take the above-mentioned isolated fragrance and mix it in a closed glass container according to the above ratio, add and mix gellan gum, distilled water, and Tween-80 to obtain a gel-type fragrance composition.

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Abstract

The invention relates to the field of food safety, in particular to a fragrance composition to inhibit harmful microorganisms in foods. The fragrance composition is characterized by comprising, by weight, 5-50% of citral, 10-50% of cinnamaldehyde, 5-50% of linalool, and 1-40% of eugenol. The fragrance composition features safety, naturalness and zero toxicity, can inhibit the food-borne pathogenicbacteria, such as Staphylococcus aureus, Escherichia coli, Salmonella, Shigella, Vibrio parahaemolyticus, Listeria monocytogenes and Bacillus cereus, and can effectively prevent food deterioration and extend the shelf life.

Description

technical field [0001] The invention relates to the field of food safety, in particular to a spice composition for inhibiting harmful microorganisms in food. Background technique [0002] Anti-corrosion and fresh-keeping are becoming more and more important in the modern food industry. The food loss caused by spoilage in the world is as high as 20% every year, causing huge economic losses. Among them, the spoilage caused by microorganisms is the most serious, and many spoilage microorganisms are also Foodborne pathogenic microorganisms. At present, the food industry adopts the combination of processing methods (heat processing, cold processing, high pressure, microwave, irradiation, etc.) and preservatives for food preservation and preservation. The use of antiseptic preservatives has become the most convenient, economical and effective means to prevent food spoilage, prolong shelf life and ensure food quality and safety, especially chemically synthesized preservatives are ...

Claims

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Application Information

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IPC IPC(8): A23L3/3445
CPCA23L3/3445A23V2002/00A23V2200/10A23V2250/21
Inventor 林雅慧高裕锋陈海宁樊丽娜邓倩南苏俊婷
Owner GUANGDONG PROVINCIAL BIOENGINEERING INST (GUANGZHOU SUGARCANE IND RES INST)
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