Dry preservation system

Abstract

A dry preservation system including solid particles of hop extract immobilized by plating on solid particles of organic acid derivative. A method for extending shelf life of food products using the dry preservation system to provide, for example, antimicrobial and / or antioxidant efficacy.

Description

[0001] Dry preservation system

[0002] Field of the invention

[0003] The present invention provides a dry preservation system for extending the shelf life of food products, comprising a hop extract (e.g., Humulus lupulus), an organic acid derivative (e.g., a salt of an organic acid); optionally further comprising smoke extract, cherry extract or rosemary extract. The dry preservation system of the invention provides antimicrobial and / or antioxidant efficacy at sensory acceptable levels.

[0004] Background of the invention

[0005] A number of organic acids and their salts are used as a food preservative. These include lactic acid and lactates, propionic acid and propionates, citric acid and citrates, acetic acid and acetates, sorbic acid and sorbates, benzoic acid and benzoates, and methyl and propyl parabens (benzoic acid derivatives). These organic acids are typically water soluble and can be added directly into a variety of food products for inhibiting the growth of food spoiling organisms. Microorganisms use the water phase in food to survive and grow. Organic acid salts will dissolve in the water phase of food products and so will reach and inhibit the microorganisms in any type of food.

[0006] Hop extracts can be sparingly water soluble but have shown antimicrobial efficacy in broth systems. If used in applications like meat, pure (not immobilized) hop extracts usually need much higher dosages to be effective. This leads to unacceptable sensory attributes. Further, it is not possible to use hop extracts solely, without a carrier, as a dry additive in food application to create antimicrobial efficacy without sensory or application issues. This is because the hop extract is insoluble in water since the hop extract is a hydrophobic substance and will therefore not mix with water.

[0007] WO 2007 / 117433, which is incorporated herein by reference in its entirety, discloses the use of hop acids to control microbial spoilage on meat using carriers such as maltodextrin, clusterdextrin, corn starch, corn syrup solids, glucose, cyclodextrin, arabic gum, calaginan, inuline, partially hydrogenated soybean oil, cellulose, hydroxymethyl cellulose, hydroxyethyl cellulose, hydroxypropyl cellulose, rosin, hypomellose.

[0008] WO 2009 / 046398, which is incorporated herein by reference in its entirety, discloses a method of making hop powder containing stable alkaline salts of hop bitter acids and an edible carrier, wherein maltodextrin, starch, cyclodextrin, methylcellulose, carbonmethoxy cellulose, and xanthan gum are mentioned as edible carriers. The application to meat is not mentioned.

[0009] US 2018 / 0317480, which is incorporated herein by reference in its entirely, discloses an antimicrobial composition for use in the preservation of food, which contains xanthohumol (a hop extract derived from the flower cones of Humulus lupulus) and a second microbial agent, which may be an organic acid, such as propionic acid, lactic acid, acetic acid, or a salt thereof; or calcium propionate. US 2018 / 0317480 discloses that, when the composition is formulation in dry form, diatomaceous earth is used as the carrier. No other carriers are disclosed.

[0010] JP 2008 / 061520, which is incorporated herein by reference in its entirety, discloses an antibacterial crystal powder containing 5-150 parts by weight of ethanol with respect to 100 parts by weight of reduced isomaltulose crystals and a natural antibacterial substance extracted from a plant, which may include, for example, hops. JP 2008 / 061520 also discloses that an organic acid may be included as a subcomponent.

[0011] US 2004 / 0018284, which is incorporated herein by reference in its entirety, discloses a liquid antimicrobial composition containing a hop extract and an organic acid with a carrier solvent. There remains a need for improved food preservatives and dry preservation systems, in particular to provide an antimicrobial and / or antioxidant effect. Furthermore, there is a need for a system for effectively delivering a hop extract as a food preservative, particularly as a dry additive (e.g., a powder), without sensory issues; that can achieve a reasonably homogenous distribution of hop extract in the food.

[0012] Summary of the invention

[0013] In some aspects, the present invention provides a dry preservation system, comprising: hop extract and solid particles of an organic acid derivative, wherein the hop extract is immobilized by plating on the solid particles of the organic acid derivative. In other words, the hop extract is plated on the solid particles of the organic acid derivative. In other words, the solid particles of organic acid derivative are at least partially coated by a layer of hop extract. Herein, plated, or immobilized by plating, means that the water insoluble hop extract is physically disposed, namely, immobilized, and adsorbed / absorbed directly on / in the water soluble organic acid derivative.

[0014] Optionally, the present invention provides a dry preservation system, comprising: hop extract and solid particles of an organic acid derivative, wherein the hop extract is plated on the solid particles of the organic acid derivative. Optionally, the solid particles of organic acid derivative are at least partially coated by a layer of hop extract. Optionally, the solid particles of organic acid derivative are (partially or completely) coated by a layer of hop extract. Optionally, the hop extract comprises 10% to 60% hop acids, optionally 30% to 50% hop acids. Optionally, the hop extract comprises 10% to 60% hop acids and 40% to 90% solvent. Optionally, the hop extract comprises 30% to 50% hop acids and 50% to 70% solvent. Optionally, the hop extract consists of 10% to 60% hop acids, optionally 30% to 50% hop acids. Optionally, the hop extract consists of 10% to 60% hop acids and 40% to 90% solvent. Optionally, the hop extract consists of 30% to 50% hop acids and 50% to 70% solvent.

[0015] In some aspects, the present invention provides a dry preservation system including a hop extract (optionally 10 to 60% hop acids, optionally 30 to 50% hop acids; alternatively 0.5-12% hop acids and 88-99.5% solvent) and an organic acid derivative, wherein the hop extract is disposed on the organic acid derivative. In some aspects, the dry preservation system may be a two component system consisting essentially of the hop extract and the organic acid derivative or consisting of the hop extract and the organic acid derivative. Optionally, the dry preservation system comprises the hop extract and the organic acid derivative.

[0016] In some aspects, the hop extract may be immobilized, such as by plating, on the organic acid derivative. Optionally, the hop extract is plated on the solid particles of the organic acid derivative. Optionally, the solid particles of organic acid derivative are partially coated by a layer of hop extract. Optionally, the solid particles of organic acid derivative are completely coated by a layer of hop extract.

[0017] In some aspects, the dry preservation system includes, the hop extract; and solid particles of the organic acid derivative. The hop extract may, for example, be immobilized by plating on the solid particles of the organic acid derivative. In other words, the hop extract is plated on the solid particles of the organic acid derivative. In other words, the solid particles of organic acid derivative are at least partially coated by a layer of hop extract. Herein, plated, or immobilized by plating, means that the water insoluble hop extract is physically disposed, namely, immobilized, and adsorbed / absorbed directly on / in the water soluble organic acid derivative.

[0018] The dry preservation system of the present invention provides a dry preservation system in which the hop extract is homogeneously distributed on the solid particles of the organic acid derivative.

[0019] Therefore, the hop extract is homogeneously distributed throughout the dry preservation system of the invention. Furthermore, in order to aid in the homogenous distribution of the hop extract on the solid particles of the organic acid derivative, the particle size of each solid particle is optimised with respect to surface and volume ratio of the particle for the application of the hop extract thereon.

[0020] The dry preservative system of the present invention provides a way to homogeneously distribute hop extract in a food product. This can provide, for example, the benefit of a uniform distribution of an inhibitory concentration of the hop extract in the water phase of foods.

[0021] The selection of the hop extract and the organic acid derivative can provide a synergistic combination. For example, the dry preservation system can unlock the antimicrobial and antioxidant effects of the hop extract and enhance those effects of both the hop extract and the organic acid derivative.

[0022] In some aspects, the hop extract may be, for example, an extract of female flowers of Humulus lupus.

[0023] In some aspects, the dry preservation system consists essentially of the hop extract and the organic acid derivative.

[0024] Optionally, the dry preservation system comprises the hop extract and the organic acid derivative.

[0025] In some aspects, the dry preservation system consists of the hop extract and the organic acid derivative.

[0026] In some aspects, the organic acid derivative may, for example, be a salt (e.g., sodium, potassium, magnesium, calcium, strontium) of an organic acid.

[0027] Optionally, the organic acid derivative comprises a salt of an organic acid. Optionally, the organic acid derivative is a salt of an organic acid. Optionally, the organic acid is a sodium, potassium, magnesium, calcium, or strontium salt of an organic acid. Optionally, the organic acid is a salt selected from the group comprising: a sodium salt of an organic acid, a potassium salt of an organic acid, a magnesium salt of an organic acid, a calcium salt of an organic acid, and a strontium salt of an organic acid.

[0028] In some aspects, the organic acid derivative may, for example, be a dry solid of a partially and / or fully neutralized organic acid. Optionally, the organic acid derivative is a dry solid of a partially and / or fully neutralized organic acid. Optionally, the organic acid derivative is a dry solid of a partially and / or fully neutralized acetic acid or vinegar.

[0029] In some aspects, the organic acid derivative may, for example, be one or more selected from acetates, lactates, propionates, citrates, sorbates, and benzoates. Optionally, the organic acid derivative is selected from the group comprising: acetates, lactates, propionates, citrates, sorbates, and benzoates. Optionally, the organic acid derivative is selected from the group consisting of: acetates, lactates, propionates, citrates, sorbates, and benzoates. Preferably, the organic acid derivative is an acetate.

[0030] Optionally, the organic acid derivative is selected from the group comprising: sodium acetate, potassium acetate, magnesium acetate, calcium acetate, and strontium acetate. Optionally, the organic acid derivative is selected from the group consisting of: sodium acetate, potassium acetate, magnesium acetate, calcium acetate, and strontium acetate. Optionally, the organic acid derivative comprises sodium acetate or potassium acetate or calcium acetate. Optionally, the organic acid derivative is sodium acetate or potassium acetate or calcium acetate. Optionally, the organic acid derivative is sodium acetate or potassium acetate. Preferably, the organic acid derivative is sodium acetate.

[0031] In some aspects, the dry preservation system may be in the form of solid particles. Optionally, the dry preservation system is in the form of solid particles. Preferably, the dry preservation system is in the form of a powder. Optionally, the dry preservation system is in the form of a free-flowing powder. Optionally, the dry preservation system is in the form of a dry powder. Optionally, the dry preservation system is in the form of a dry, free-flowing powder. In some aspects, a total amount of moisture in the dry preservation system is in the range of 0 to 40 wt%, and optionally, in the range of 0 to 6 wt%, and preferably, in the range of 0 to 1 wt%, of the dry preservation system, when a total mass of the dry preservation system is considered to be 100 wt%.

[0032] In some aspects, an average particle size of the dry preservation system is a diameter in the range of 50 to 500 microns (also called micrometres or pm), and optionally, in the range of 50 to 250 microns, and preferably, in the range of 50 to 150 microns. Optionally, the dry preservation system comprises particles of diameter in the range of 50 to 500 pm. Optionally, the dry preservation system comprises particles of diameter in the range of 50 to 250 pm. Optionally, the dry preservation system comprises particles of diameter in the range of 50 to 150 pm. Optionally, the dry preservation system comprises preservative particles, wherein each preservative particle comprises hop extract and organic acid derivative. Optionally, an average size of the preservative particles is a diameter in the range of 50 to 500 pm, optionally in the range of 50 to 250 pm, and preferably in the range of 50 to 150 pm. Optionally, an average size of the solid particles of an organic acid derivative is a diameter in the range of 50 to 500 pm, optionally in the range of 50 to 250 pm, and preferably in the range of 50 to 150 microns.

[0033] In some aspects, a bulk density of the dry preservation system is in the range of 250 to 800 grams / litre, and optionally, in the range of 300 to 750 grams / litre, and preferably, in the range of 300 to 500 grams / litre. In some aspects, the dry preservation system may, for example, not include any one or more of maltodextrin, clusterdextrin, corn starch, corn syrup solids, glucose, cyclodextrin, arabic gum, calaginan, inuline, partially hydrogenated soybean oil, cellulose, hydroxymethyl cellulose, hydroxyethyl cellulose, hydroxypropyl cellulose, rosin, or hypomellose. In some aspects, the dry preservation system individually includes less than 1 ppm of maltodextrin, clusterdextrin, corn starch, corn syrup solids, glucose, cyclodextrin, arabic gum, calaginan, inuline, partially hydrogenated soybean oil, cellulose, hydroxymethyl cellulose, hydroxyethyl cellulose, hydroxypropyl cellulose, rosin, and hypomellose, or may individually contain less than 5 ppm of any one or more of the listed compounds / materials. Optionally, the dry preservation system does not include maltodextrin, clusterdextrin, corn starch, corn syrup solids, glucose, cyclodextrin, arabic gum, calaginan, inuline, partially hydrogenated soybean oil, cellulose, hydroxymethyl cellulose, hydroxyethyl cellulose, hydroxypropyl cellulose, rosin, or hypomellose. Optionally, the dry preservation system comprises less than 1 ppm of maltodextrin, and / or less than 1 ppm of clusterdextrin, and / or less than 1 ppm of corn starch, and / or less than 1 ppm of corn syrup solids, and / or less than 1 ppm of glucose, and / or less than 1 ppm of cyclodextrin, and / or less than 1 ppm of arabic gum, and / or less than 1 ppm of calaginan, and / or less than 1 ppm of inuline, and / or less than 1 ppm of partially hydrogenated soybean oil, and / or less than 1 ppm of cellulose, and / or less than 1 ppm of hydroxymethyl cellulose, and / or less than 1 ppm of hydroxyethyl cellulose, and / or less than 1 ppm of hydroxypropyl cellulose, and / or less than 1 ppm of rosin, and / or less than 1 ppm of hypomellose. Optionally, the dry preservation system comprises less than 5 ppm of maltodextrin, and / or less than 5 ppm of clusterdextrin, and / or less than 5 ppm of corn starch, and / or less than 5 ppm of corn syrup solids, and / or less than 5 ppm of glucose, and / or less than 5 ppm of cyclodextrin, and / or less than 5 ppm of arabic gum, and / or less than 5 ppm of calaginan, and / or less than 5 ppm of inuline, and / or less than 5 ppm of partially hydrogenated soybean oil, and / or less than 5 ppm of cellulose, and / or less than 5 ppm of hydroxymethyl cellulose, and / or less than 5 ppm of hydroxyethyl cellulose, and / or less than 5 ppm of hydroxypropyl cellulose, and / or less than 5 ppm of rosin, and / or less than 5 ppm of hypomellose.

[0034] In some aspects, a weight ratio of the hop extract to the solid particles of the organic acid derivative may be, for example, about 0.00010:0.999 to about 0.1 :0.90.

[0035] Optionally, the dry preservation system comprises the hop extract and the organic acid derivative, wherein the weight ratio of the hop extract to the organic acid derivative is in the range of 0.0001 :0.9999 to 0.90:0.1 . Optionally, the weight ratio of the hop extract to the organic acid derivative is in the range of 0.0001 :0.9999 to 0.90:0.1 .

[0036] Optionally, the dry preservation system comprises a ratio of hop extract to organic acid derivative in the range of 1 :8 to 1 :10 (mass to mass), optionally about 1 :9 (mass to mass), optionally 1 :9 (mass to mass).

[0037] Optionally, the dry preservation system comprises the hop extract and the organic acid derivative, wherein the ratio of hop extract to organic acid derivative in the range of 1 :8 to 1 :10 (mass to mass), optionally about 1 :9 (mass to mass), optionally 1 :9 (mass to mass). In some aspects, a total amount of the hop extract and the organic acid derivative in the dry preservation system is about 70 wt% to about 100 wt%, when a total weight of the dry preservation system is considered to be 100 wt%; optionally a total amount of the hop extract and the organic acid derivative in the dry preservation system is 75 wt% to about 100 wt% when a total weight of the dry preservation system is considered to be 100 wt%.

[0038] Optionally, a total concentration of the hop extract and the organic acid derivative in the dry preservation system is about 70 wt% to about 100 wt%, when a total weight of the dry preservation system is considered to be 100 wt%. Optionally, a total concentration of the hop extract and the organic acid derivative in the dry preservation system is about 75 wt% to about 100 wt%, when a total weight of the dry preservation system is considered to be 100 wt%. Optionally, a total concentration of the hop extract and the organic acid derivative in the dry preservation system is about 95 wt% to about 100 wt%, when a total weight of the dry preservation system is considered to be 100 wt%.

[0039] Optionally, the dry preservation system further comprises a smoke extract, optionally a dry smoke extract. Optionally, a total concentration of the dry smoke extract in the dry preservation system is in the range of about 0.2 wt% to about 0.6 wt%, when a total weight of the dry preservation system is considered to be 100 wt%. Preferably, a total concentration of the dry smoke extract in the dry preservation system is about 0.2 wt%, when a total weight of the dry preservation system is considered to be 100 wt%.

[0040] Optionally, the dry preservation system further comprises a rosemary extract, optionally a dry rosemary extract. Optionally, the dry preservation system comprises the dry rosemary extract in a range of about 75 parts per million (ppm) to about 200 ppm. Optionally, the dry preservation system comprises the dry rosemary extract in a range of about 100 parts per million (ppm) to about 150 ppm. Preferably, the dry preservation system comprises about 100 ppm of the dry rosemary extract. Alternatively, the dry preservation system comprises about 150 ppm of the dry rosemary extract. Optionally, a total concentration of the rosemary extract in the dry preservation system is in the range of about 75 ppm to about 200 ppm; optionally in the range of 100 ppm to 150 ppm, optionally, about 100 ppm. Alternatively, a total concentration of the rosemary extract in the dry preservation system is about 150 ppm. Optionally, the rosemary extract is a dry rosemary extract.

[0041] Optionally, the dry preservation system further comprises a cherry extract, optionally a dry cherry extract. Optionally, a total concentration of the cherry extract in the dry preservation system is in the range of about 0.01 wt% to about 0.05 wt%, when a total weight of the dry preservation system is considered to be 100 wt%. In other words, optionally a total concentration of the cherry extract in the dry preservation system is in the range of about 100 ppm to about 500 ppm. Preferably, a total concentration of the dry cherry extract in the dry preservation system is about 0.03 wt%, when a total weight of the dry preservation system is considered to be 100 wt%. In other words, preferably, a total concentration of the dry cherry extract in the dry preservation system is about 300 ppm. Optionally, the cherry extract comprises acerola cherry extract. Optionally, the cherry extract consists of acerola cherry extract. Optionally, the cherry extract is acerola cherry extract. Optionally, the cherry extract is a dry cherry extract. Optionally, the cherry extract is a dry acerola cherry extract. In some aspects, the dry preservation system may be an anti-microbial composition, and the present invention provides a method of using the dry preservation system as an anti-microbial system.

[0042] In some aspects, the dry preservation system may be a food preservative, and the present invention provides a method of using the dry preservation system as a food preservative.

[0043] Optionally, the dry preservation system is a food preservative.

[0044] In some aspects, the dry preservation system may be used to delay and / or prevent food spoilage, and the present invention provides a method of using the dry preservation system to delay and / or prevent food spoilage.

[0045] In some aspects, the dry preservation system may be used to increase the shelf life of a food product, and the present invention provides a method of using the dry preservation system to increase the shelf life of a food product.

[0046] In some aspects, the dry preservation system is used for inhibiting microbial growth in a food.

[0047] In some aspects, the dry preservation system is used to prevent growth of food borne pathogens and spoilage organisms.

[0048] In some aspects, the dry preservation system may be used as an antioxidant, and the present invention provides a method of using the dry preservation system as an antioxidant.

[0049] In some aspects, the present invention provides a method of treating a food with the dry preservation system to provide one of the functions disclosed above.

[0050] In some aspects, the present invention provides a food product, comprising: a food; and the dry preservation system. Optionally, the food product comprises an effective amount of the dry preservation system to inhibit growth of food spoiling organisms in the food and / or inhibit oxidation of the food.

[0051] In some aspects, the present invention provides a food product including a food and an effective amount of the dry preservation system.

[0052] In some aspects, the food may be selected, for example, from a ready to eat (RTE) food, meat, a plant-based meat analogue, fish, a baked good, a sauce, a dressing, a beverage, a dairy composition, and a pet food.

[0053] In some aspects, the food is selected from the group comprising a ready to eat (RTE) food, meat, a plant-based meat analogue, fish, a baked good, a sauce, a dressing, a beverage, a dairy composition, and a pet food.

[0054] Optionally, the food is selected from the group consisting of a ready to eat (RTE) food, meat, a plantbased meat analogue, fish, a baked good, a sauce, a dressing, a beverage, a dairy composition, and a pet food.

[0055] Optionally, the food is white meat or red meat. Optionally, the food is a meat selected from the group comprising: poultry, chicken, turkey, duck, goose, quail, beef, pork, lamb, mutton, buffalo, rabbit, and goat. Optionally, the food is a fish selected from the group comprising: salmon, tuna, cod, haddock, hake, Pollock, shrimp, Tilapia and sardine. Optionally, the food is a salad dressing (dressing).

[0056] Optionally, the food is a dressing selected from the group comprising ranch dressing, green goddess dressing, Thousand Island dressing, blue cheese dressing, and Italian dressing. In some aspects, an amount of the hop extract in the food product may be, for example, about 0.0001% to about 0.1 % of a total weight of the food.

[0057] In some aspects, an amount of the hop extract in the food or food product may be, for example, about 1 to about 1000 ppm, or about 5 to about 500 ppm. Optionally, the concentration of the hop extract in the food is about 1 ppm to about 1000 ppm, or about 5 ppm to about 500 ppm. Optionally, the concentration of the hop extract in the food is 1 ppm to 1000 ppm, or 5 ppm to 500 ppm. Optionally, the dry preservation system comprises about 1 to about 1000 ppm of a hop extract. Optionally, the dry preservation system comprises the hop extract at a concentration of about 1 ppm to about 1000 ppm, or about 5 ppm to about 500 ppm.

[0058] In some aspects, the present invention provides a dry preservation system, comprising: hop extract; and solid particles of sodium acetate, wherein the hop extract is immobilized by plating on the solid particles of sodium acetate; wherein the hop extract is an extract of female flowers of Humulus lupus. In other words, the hop extract (i.e. an extract of female flowers of Humulus lupus) is plated on the solid particles of the organic acid derivative. In other words, the solid particles of organic acid derivative are at least partially coated by a layer of hop extract (i.e. an extract of female flowers of Humulus lupus). Herein, plated, or immobilized by plating, means that the water insoluble hop extract is physically disposed, namely, immobilized, and adsorbed / absorbed directly on / in the water soluble organic acid derivative.

[0059] In some aspects, the present invention provides a dry preservation system, comprising: hop extract; and solid particles of sodium acetate, wherein the hop extract is plated on the solid particles of sodium acetate such that the solid particles of sodium acetate are at least partially coated by a layer of hop extract; wherein the hop extract is an extract of female flowers of Humulus lupus.

[0060] In some aspects, the present invention provides a method for preparing a dry preservation system, the method comprising the steps of:

[0061] (a) Providing a first organic acid, and a basic compound;

[0062] (b) Adding the basic compound to the first organic acid to obtain a solution;

[0063] (c) Drying or crystallizing the solution to obtain solid particles of organic acid derivative;

[0064] (d) Providing a hop extract, and a second organic acid;

[0065] (e) Dissolving the hop extract in the second organic acid to obtain a liquid;

[0066] (f) Spraying the liquid of step (e) onto the solid particles of organic acid derivative of step (c).

[0067] Optionally, the first organic acid is a concentrated organic acid, also referred to herein as a first concentrated organic acid.

[0068] Optionally, the second organic acid is a concentrated organic acid, also referred to herein as a second concentrated organic acid.

[0069] Optionally, the first organic acid is a concentrated organic acid, and / or the second organic acid is a concentrated organic acid. Optionally, adding the basic compound to the organic acid neutralises the pH of the organic acid, resulting in a pH neutral solution. This can be achieved, for example, by titration. Optionally, the solution has an acidity in the range of about pH 6.5 to about pH 11 . Optionally, the solution has an acidity in the range of pH 6.5 to pH 11 . Optionally, the solution has an acidity in the range of pH 7 to pH 10. Optionally, the solution has an acidity in the range of pH 7.5 to pH 9.5. Optionally, the solution has an acidity in the range of pH 8.5 to pH 9.5. Optionally, the solution has an acidity of about pH 9.

[0070] Optionally, drying comprises spray-drying. Optionally, drying is spray-drying. Optionally, step (c) comprises: spray-drying the solution to obtain solid particles of organic acid derivative.

[0071] Optionally, step (c) further comprises grinding, milling, granulating, or agglomerating the solid particles of organic acid derivative. Optionally, step (c) further comprises grinding or milling the solid particles of organic acid derivative using a blender or a mill. Optionally, step (c) further comprises grinding the solid particles of organic acid derivative into a powder, optionally a free-flowing powder, optionally a dry powder. Optionally, step (c) provides solid particles of organic acid derivative in the form of a powder, optionally a free-flowing powder, optionally a dry powder.

[0072] Optionally, at step (e) the hop extract is dissolved in the second organic acid in a ratio of 1 :9 mass to mass; i.e. one part hop extract by mass to nine parts second organic acid by mass.

[0073] Optionally, the liquid is a clear, transparent liquid.

[0074] Optionally, at step (f) the liquid of step (e) is sprayed onto the solid particles of organic acid derivative of step (c) in a ratio of 1 :9 mass to mass; i.e. one part liquid of step (e) by mass to nine parts solid particles of organic acid derivative of step (c) by mass.

[0075] Optionally, method further comprises the step of: (g) filtering the product of step (f) to remove oversized particles. Optionally, the filtering of step (g) includes sieving and / or screening.

[0076] Optionally, the first organic acid is the same as the second organic acid. Optionally, the first organic acid is vinegar. Put another way, optionally the first organic acid is acetic acid. Optionally, the second organic acid is vinegar. Put another way, optionally the second organic acid is acetic acid.

[0077] Optionally, the basic compound is a hydroxide salt, an oxide salt, a carbonate salt or a bicarbonate salt. If the organic acid is vinegar, then the organic acid derivative is vinegar derivative. The same relationship between the organic acid and the organic acid derivative applies similarly to any other organic acid.

[0078] Optionally, the basic compound is sodium hydroxide or potassium hydroxide or calcium hydroxide. Preferably, the basic compound is sodium hydroxide.

[0079] In some aspects, the present invention provides a method for preparing a dry preservation system, the method comprising the steps of:

[0080] (a) Providing a first concentrated organic acid, and a basic compound;

[0081] (b) Adding the basic compound to the first concentrated organic acid to obtain a solution, wherein the solution has an acidity in the range of about pH 6.5 to about pH 11 , and preferably, the solution has an acidity of about pH 9; (c) Spray-drying the solution to obtain solid particles of organic acid derivative;

[0082] (d) Providing a hop extract, and a second concentrated organic acid;

[0083] (e) Dissolving the hop extract in the second concentrated organic acid to obtain a liquid;

[0084] (f) Spraying the liquid of step (e) onto the solid particles of organic acid derivative of step (c).

[0085] Optionally, adding the basic compound to the concentrated organic acid neutralises the pH of the organic acid, resulting in a pH neutral solution. This can be achieved, for example, by titration. Optionally, the solution has an acidity in the range of pH 6.5 to pH 11 . Optionally, the solution has an acidity in the range of pH 7 to pH 10. Optionally, the solution has an acidity in the range of pH 7.5 to pH 9.5. Optionally, the solution has an acidity in the range of pH 8.5 to pH 9.5. Optionally, the solution has an acidity of about pH 9.

[0086] Optionally, step (c) further comprises grinding, milling, granulating, or agglomerating the solid particles of organic acid derivative. Optionally, step (c) further comprises grinding or milling the solid particles of organic acid derivative using a blender or a mill. Optionally, step (c) further comprises grinding the solid particles of organic acid derivative into a powder, optionally a free-flowing powder, optionally a dry powder. Optionally, step (c) provides solid particles of organic acid derivative in the form of a powder, optionally a free-flowing powder, optionally a dry powder.

[0087] Optionally, at step (e) the hop extract is dissolved in the second concentrated organic acid in a ratio of 1 :9 mass to mass; i.e. one part hop extract by mass to nine parts second concentrated organic acid by mass.

[0088] Optionally, the liquid is a transparent liquid. Optionally, the liquid is a clear liquid.

[0089] Optionally, the liquid is a clear, transparent liquid.

[0090] Optionally, at step (f) the liquid of step (e) is sprayed onto the solid particles of organic acid derivative of step (c) in a ratio of 1 :9 mass to mass; i.e. one part liquid of step (e) by mass to nine parts solid particles of organic acid derivative of step (c) by mass.

[0091] Optionally, method further comprises the step of: (g) filtering the product of step (f) to remove oversized particles. Optionally, the filtering of step (g) includes sieving and / or screening.

[0092] Optionally, the first concentrated organic acid is the same as the second concentrated organic acid. Optionally, the first concentrated organic acid is concentrated vinegar. Put another way, optionally the first concentrated organic acid is concentrated acetic acid. Optionally, the second concentrated organic acid is concentrated vinegar. Put another way, optionally the second concentrated organic acid is concentrated acetic acid.

[0093] Optionally, the basic compound is a hydroxide salt, an oxide salt, a carbonate salt or a bicarbonate salt.

[0094] Optionally, the basic compound is sodium hydroxide or potassium hydroxide or calcium hydroxide. Preferably, the basic compound is sodium hydroxide.

[0095] Optionally, the dry preservation system is the dry preservation system of the present invention.

[0096] In some aspects, the present invention provides a method for preparing a dry preservation system, the method comprising the steps of: (a) Providing a first concentrated vinegar, and sodium hydroxide;

[0097] (b) Adding the sodium hydroxide to the first concentrated vinegar to obtain a solution, wherein the solution has an acidity in the range of pH 8.5 to pH 9.5, and preferably, the solution has an acidity of about pH 9;

[0098] (c) Spray-drying the solution to obtain solid particles of vinegar derivative;

[0099] (d) Providing a hop extract, and a second concentrated vinegar;

[0100] (e) Dissolving the hop extract in the second concentrated vinegar to obtain a transparent liquid;

[0101] (f) Spraying the liquid of step (e) onto the solid particles of vinegar derivative of step (c) in a ratio of 1 :9 mass to mass; i.e. one part liquid of step (e) by mass to nine parts solid particles of vinegar derivative of step (c) by mass;

[0102] (g) Optionally, filtering the product of step (f) to remove oversized particles.

[0103] In some aspects, the present invention provides a dry preservation system prepared by a method of the present invention.

[0104] Some embodiments of the invention are described by the following set of numbered embodiments:

[0105] Embodiment 1 : A dry preservation system, comprising: hop extract; and solid particles of an organic acid derivative, wherein the hop extract is immobilized by plating on the solid particles of the organic acid derivative.

[0106] Embodiment 2: The dry preservation system of embodiment 1 , wherein the hop extract is an extract of female flowers of Humulus lupus.

[0107] Embodiment 3: The dry preservation system of embodiment 1 , wherein the dry preservation system consists essentially of the hop extract and the organic acid derivative.

[0108] Embodiment 4: The dry preservation system of embodiment 1 , wherein the organic acid derivative is a salt of an organic acid.

[0109] Embodiment 5: The dry preservation system of embodiment 1 , wherein the organic acid derivative is selected from the group consisting of acetates, lactates, propionates, citrates, sorbates, and benzoates.

[0110] Embodiment 6: The dry preservation system of embodiment 1 , wherein the dry preservation system is in the form of a powder. Embodiment 7: The dry preservation system of embodiment 1 , wherein the dry preservation system does not include maltodextrin, clusterdextrin, corn starch, corn syrup solids, glucose, cyclodextrin, arabic gum, calaginan, inuline, partially hydrogenated soybean oil, cellulose, hydroxymethyl cellulose, hydroxyethyl cellulose, hydroxypropyl cellulose, rosin, or hypomellose.

[0111] Embodiment 8: The dry preservation system of embodiment 1 , wherein a weight ratio of the solid particles of the hop extract to the solid particles of the organic acid derivative is 0.0001 :0.9999 to 0.90:0.1.

[0112] Embodiment 9: The dry preservation system of embodiment 1 , wherein a total amount of the hop extract and the organic acid derivative in the dry preservation system is 75 wt% to about 100 wt% when a total weight of the dry preservation system is considered to be 100 wt%.

[0113] Embodiment 10: The dry preservation system of embodiment 8 or 9, wherein a total amount of the hop extract and the organic acid derivative in the dry preservation system is 95 wt% to about 100 wt% when a total weight of the dry preservation system is considered to be 100 wt%.

[0114] Embodiment 11 : A food product, comprising: a food; and an effective amount of the dry preservation system of claim 1 to inhibit growth of food spoiling organisms in the food and reducing the oxidation of the food.

[0115] Embodiment 12: The food product of embodiment 11 wherein the food is selected from the group consisting of a ready to eat (RTE) food, meat, a plant-based meat analogue, fish, a baked good, a sauce, a dressing, and a beverage.

[0116] Embodiment 13: The food product of embodiment 11 , wherein an amount of the hop extract is about 1 to about 1000 ppm.

[0117] Additional features and advantages of the present invention are described further below. This summary section is meant merely to illustrate certain features of the invention, and is not meant to limit the scope of the invention in any way. The failure to discuss a specific feature or embodiment of the invention, or the inclusion of one or more features in this summary section, should not be construed to limit the claims.

[0118] Brief description of the drawings

[0119] Embodiments of the present invention will be more clearly understood from the following detailed description taken in conjunction with the accompanying drawings in which:

[0120] FIG. 1 shows results from Example 1 of the inhibitory effect of sodium acetate with and without plated hop extract on the growth of spoilage bacteria, that is lactic acid bacteria (LAB), in a cooked meat application. This chart shows time in days on the x-axis and the y-axis shows in a logarithmic scale the number of lactic acid bacteria colony forming units (CFU) per gram (log CFU / g).

[0121] FIG. 2 shows results from Example 2 of the antioxidant efficacy measured overtime in a cooked turkey breast using the TBARS assay (thiobarbituric acid reactive substances assay). This chart shows percentage radical scavenging activity (%RSA) on the y-axis.

[0122] FIG. 3 shows results from Example 3 of the inhibitory effect of the hop containing prototype (SAH) and potassium sorbate on the growth of lactic acid bacteria (LAB) (i.e. Lb. plantarum, Lb. buchneri, Lb. brevis, Lb. fermentum, Lb. frucivorans) in a model ranch dressing. Sorbate refers to potassium sorbate. The terms sorbate and potassium sorbate are used interchangeably throughout this specification. This chart shows time in days at 30°C on the x-axis and the y-axis shows in a logarithmic scale the number of lactic acid bacteria colony forming units (CFU) per gram (log CFU / g), measured by aerobic plate counts.

[0123] FIG. 4 shows results from Example 3 of the inhibitory effect of the hop containing prototype (SAH) and potassium sorbate on the growth of yeast (i.e. Zygosaccharomyces bailii, Saccharomyces cerevisiae, Debaryomyces hansenii, Candida lusitaniae, Pichia membranaefaciens) in a model ranch dressing. Sorbate refers to potassium sorbate. This chart shows time in days at 30°C on the x-axis and the y-axis shows in a logarithmic scale the number of yeast colony forming units (CFU) per gram (log CFU / g).

[0124] FIG. 5 shows bacterial contamination of fresh poultry at 4°C, with the following treatments: (i) control (no antimicrobial added); (ii) 0.75% sodium acetate; (iii) 0.75% SAH. SAH refers to hop extract plated on sodium acetate. The sodium acetate used for (ii) is identical to the sodium acetate used to prepare the SAH used in (iii). This chart shows time in days on the x-axis and aerobic plate counts in a logarithmic scale (log CFU / g) on the y-axis.

[0125] FIG. 6 shows in vitro growth curves of a lactic acid bacteria (LAB) cocktail at pH 6.0 and 30°C, with the following treatments: (i) 0.75% SAH; (ii) a combination of 0.4% dry smoke extract and 0.75% SAH; (iii) a combination of 0.7% sodium acetate and 0.008% hop extract (not plated); (iv) 0.7% sodium acetate; and (v) no antimicrobial (i.e. a control without any antimicrobial added). SAH refers to hop extract plated on sodium acetate. The sodium acetate used for (iii) and (iv) is identical to the sodium acetate used to prepare the SAH used in (i) and (ii). This chart shows time in days on the x- axis and optical density (600 nm) on the y-axis.

[0126] FIG. 7 shows in vitro growth curves of a lactic acid bacteria (LAB) cocktail at pH 6.0 and 30°C, with the following treatments: (i) 0.4% SAH; (ii) a combination of 0.2% dry smoke extract and 0.4% SAH; (iii) no antimicrobial (i.e. a control without any antimicrobial added). SAH refers to hop extract plated on sodium acetate. This chart shows time in days on the x-axis and optical density (600 nm) on the y-axis. FIG. 8 shows that combining rosemary extract or cherry extract with hop extract plated on sodium acetate (SAH) was effective in controlling oxidative degeneration in vitro. This chart shows the results of an in vitro DPPH assay of 1000 ppm vitamin C (vit. C), 0.75% SAH, a combination of 0.75% SAH and 100 ppm rosemary extract, a combination of 0.75% SAH and 300 ppm acerola cherry extract. SAH refers to hop extract plated on sodium acetate. This chart shows percentage radical scavenging activity (%RSA) on the y-axis.

[0127] Detailed description of the invention

[0128] Before the present compositions, methods, and methodologies are described in more detail, it is to be understood that the invention is not limited to particular compositions, methods, and experimental conditions described, as such compositions, methods, and conditions may vary. It is also to be understood that the terminology used herein is for purposes of describing particular embodiments only, and is not intended to be limiting, since scope will be limited only in the appended claims.

[0129] As used in this specification and the appended claims, the singular forms "a", "an", and "the" include plural references unless the context clearly dictates otherwise. Thus, for example, references to "an organic acid" includes one or more organic acids of the type described herein which will become apparent to those persons skilled in the art upon reading this specification and so forth.

[0130] Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this specification belongs. Any methods and materials similar or equivalent to those described herein may be used in the practice or testing of the invention, as it will be understood that modifications and variations are encompassed within the spirit and scope of the instant invention.

[0131] Any range will be understood to encompass and be a disclosure of each discrete point and subrange within the range. Stated differently, the ranges in the present specification are equivalent to a subset of the unwieldy and lengthy description of every possible combination of these discrete values, presented in an easily understood shorthand format (i.e., a range). The upper or lower value of any numerical range may also be replaced with the upper or lower value of another numerical range, respectively. The upper and lower value of a numerical range may also be replaced with the upper and lower value described in the Examples below.

[0132] As used herein, "about," "approximately," "substantially," and "significantly" will be understood by a person of ordinary skill in the art and will vary in some extent depending on the context in which they are used. If there are uses of the term which are not clear to persons of ordinary skill in the art given the context in which it is used, "about" and "approximately" will mean plus or minus <10% of particular term, and "substantially" and "significantly" will mean plus or minus >10% of the particular term. "Comprising," "consisting essentially of," and "consisting of have their customary meaning in the art.

[0133] As used herein, "anti-microbial composition" will be understood to mean a composition that prevents, inhibits, slows, or reduces the growth, proliferation, or survival of a microbe (e.g., bacteria, fungus (e.g., mould), protozoa, virus). As used herein, "antioxidant composition" will be understood to mean a composition that prevents, inhibits, slows, or reduces the oxidation and / or deterioration of stored food products.

[0134] As used herein, "food preservative" will be understood to mean an agent that tends to prevent or retard deterioration (e.g., spoilage) of a food product when contacted with the product relative to an uncontacted food product. Products containing such agents have increased shelf-life relative to untreated products.

[0135] As used herein, "effective amount" will be understood to mean an amount of a compound that prevents, inhibits, slows, stabilizes, or reduces the growth of a microbe. An effective amount of the dry preservation system of the present invention may range from about 0.1 ppm to about 1000 ppm. Effective amounts may vary depending on the microbe to be inhibited, the application method, as well as the possibility of co-usage with other agents.

[0136] As used herein, "food preservation" will be understood to mean a method that reduces the risk that a food product will be contaminated with an undesirable microbe.

[0137] As used herein, a "food" or "food product" will be understood to mean any composition intended for human, mammal, or avian consumption. Exemplary mammals include, but are not limited to, primates, cows, horses, pigs, sheep, dogs, cats, mice, rats, guinea pigs, and rabbits. Exemplary avian organisms include, but are not limited to, chickens, ducks, game hens, geese, and turkeys. As used herein, "food spoilage" will be understood to mean any alteration in a food product that makes it less palatable. Exemplary alterations include changes in taste, smell, texture or appearance. Spoiled food may or may not be toxic.

[0138] As used herein, "food borne disease" will be understood to mean a disease caused by consumption of food contaminated by a microbe or a microbial toxin. A food borne disease may be caused by infection of a host with a microbe or by action of a toxin produced by the microbe either in the food or in the host.

[0139] As used herein, "shelf life" will be understood to mean the time that a product may be held in the absence of spoilage prior to consumption or use by a consumer.

[0140] As used herein, "inhibiting microbial growth" will be understood to mean preventing, slowing, or otherwise reducing the proliferation of a microbe. Such inhibition may be by at least about 5%, 10%, 15%, 20%, 25%, 50%, 75%, 85%, 95%, or 100%.

[0141] As used herein, "microbe" will be understood to mean a bacterium, fungus, protozoa, virus, or other microscopic organism. Microbes include pathogens.

[0142] As used herein, "water soluble" will be understood to mean capable of being dissolved in water. As used herein, "water insoluble" will be understood to mean largely insoluble or only sparingly soluble in water. Water insoluble compositions rarely form aqueous solutions having a concentration greater than 1-3 mass percentage (mass / mass), equivalent to 1-3% (w / w) or 10-30 g / kg mass of solute per mass of solution.

[0143] As used herein, “micron” or “microns” refer to micrometres (pm).

[0144] As used herein, unless specified otherwise; concentrations, proportions or amounts expressed as a percentage (%) refer to weight percent (wt%).

[0145] As used herein, the terms sorbate and potassium sorbate are used interchangeably to refer to potassium sorbate. As used herein, the terms “SAH” and “hop containing prototype” are used synonymously to refer to a dry powder of hop extract plated on sodium acetate.

[0146] Herein, in the context of values expressed in % mass or wt% (weight percent), the term “when” is used to mean “such that”. For example, “when a total weight of the dry preservation system is considered to be 100 wt%” is another way of saying “such that a total weight of the dry preservation system is considered to be 100 wt%”.

[0147] Dry Preservation System

[0148] The dry preservation system includes the hop extract and the organic acid derivative, where the hop extract is disposed on the organic acid derivative, such as being immobilized by plating. Herein, plated, or immobilized by plating, means that the water insoluble hop extract is physically disposed, namely, immobilized, and adsorbed / absorbed directly on / in the water soluble organic acid derivative. The dry preservation system may include solid particles of the hop extract and solid particles of the organic acid derivative, where the solid particles of the hop extract are immobilized by plating on the solid particles of the organic acid derivative. For example, the dry preservation system may include secondary particles made up of primary particles of the hop extract disposed on primary particles of the organic acid derivative.

[0149] A weight ratio of the solid particles of the hop extract to the solid particles of the organic acid derivative may be, for example, about 0.0001 :0.999 to about 0.1 :0.90.

[0150] In some aspects, a total amount of the hop extract and the organic acid derivative in the dry preservation system may be, for example, about 75 wt% to about 100 wt% when a total weight of the dry preservation system is considered to be 100 wt%. In some aspects, the total amount may be 80 wt% or higher, 82.5 wt% or higher, 85 wt% or higher, 87.5 wt% or higher, 90 wt% or higher, 92.5 wt% or higher, 95 wt% or higher, 97.5 wt% or higher, 98 wt% or higher, or 99 wt% or higher.

[0151] The dry preservation system may be in the form of a solid.

[0152] The dry preservation system may be obtained, for example, by application of hops to an organic acid derivative by spraying, coating, plating, depositing, co-spraydrying etc. the system components. The organic acid derivative may be obtained by drying, spraydrying, crystallization, etc.

[0153] In some embodiments, to obtain an exemplary dry preservation system, a hop extract solution is plated on a solid organic acid derivative as follows:

[0154] [1] Solid particles of organic acid derivative are prepared by fully neutralizing a concentrated organic acid with a basic compound (such as a hydroxide salt, oxide salt, carbonate salt or bicarbonate salt) to obtain a solution, and subsequently converting the obtained solution into solid particles of organic acid derivative; for example by drying, spray-drying, or crystallization.

[0155] Optionally, the solid particles of organic acid derivative are ground, milled, granulated, or agglomerated to adjust the particle size, optionally the average particle size is 50 to 150 microns. For example, the solid particles of organic acid derivative are optionally ground into a powder (e.g. a free-flowing powder), for example using a blender or a mill.

[0156] [2] Hop extract is dissolved in concentrated organic acid (ratio 1 :9 mass to mass; i.e. one part hop extract by mass to nine parts concentrated organic acid by mass) to obtain a clear, transparent liquid. [3] The clear transparent liquid is sprayed on the solid particles of organic acid derivative obtained in step [1] above (ratio 1 :9 mass to mass; i.e. one part clear transparent liquid by mass to nine parts solid particles of organic acid derivative by mass), to plate the hop extract on the solid particles of organic acid derivative, resulting in plated solid particles.

[0157] Optionally, the plated solid particles are filtered (for example, by sieving and I or screening) to remove oversized particles and / or foreign materials I contaminants.

[0158] The product is a dry preservation system according to the present invention.

[0159] Hop extract

[0160] The hop extract is not particularly limited and known hop extracts can be used as the hop extract of the dry preservation system, including the hop extracts described in the patent documents discussed above and incorporated herein by reference (i.e., WO 2007 / 117433, WO 2009 / 046398, US 2018 / 0317480, JP 2008 / 061520, US 2004 / 0018284).

[0161] The hop extract may be an extract of female flowers of Humulus lupus. The hop extract may be obtained from one or a blend of known varieties of Humulus lupus, such as, for example, Apollo, Azacca, Beata, Cascade, Chinook, Citra, Galena, Hallertauer, Huell Melon, Mandarina Bavaria, Nelson Sauvin, Polaris, Saaz, Simcoe, Strisselspalt, and Summit.

[0162] The hop extract may include:

[0163] (A) alpha acids (e.g., humulone, cohumulone, and adhumulone, rhoisoalpha acids (e.g., rhoisohumulone, rhoisocohumulone, and rhoadhumulone), tetrahydroisoalpha acids (e.g., tetrahydroisohumulone, tetrahydroisocohumulone and tetrahydroadhumulone), hexahydroisoalpha acids (e.g., hexahydroisohumulone, hexahydroisocohumulone and hexahydroadhumulone) and derivatives thereof);

[0164] (B) beta acids (e.g., lupulone, colupulone, adlupulone, tetrahydro lupulone, tetrahydroadlupulone, and tetrahydrocolupulone and derivatives thereof);

[0165] (C) thiols (e.g., 4-mercapto-4-methylpentant-2-one (4MMP), 4-methyl-4- sulfanylpentan-2-one (4MSP), and 3-mercaptohexan-1-ol (3MH));

[0166] (D) essential oils (e.g., terpenes such as beta-pinene, caryophyllene, humulene, farnesene, geraniol, linalool, myrcene, and limonene); or

[0167] (E) a combination of two or more of the alpha acids, beta acids, thiols, essential oils, and terpenes. In some aspects, the hop extract does not include (or is substantially free) of one or more of the alpha acids, the beta acids, the thiols, or the essential oils.

[0168] In some aspects, the hop extract may consist essentially of only one of the alpha acids, the beta acids, the thiols, or the essential oils; or a total amount of one of the alpha acids, the beta acids, the thiols, or the essential oils may be about 75 wt% or higher, 80 wt% or higher, 85 wt% or higher, 90 wt% or higher, or 95 wt% of a total weight of the hop extract.

[0169] In some aspects, the hop extract is selected for its anti-microbial properties.

[0170] The hop extract may be in the form of acid salt forms of the hops acids or hops resins.

[0171] The hop extract may be sparingly soluble in water or water insoluble.

[0172] In some aspects, an amount of the hop extract in the dry preservation system may be, for example, about 0.1 wt% to 95 wt% when a total weight of the dry preservation system is considered to be 100 wt%. In some aspects, the amount of the hop extract may be 0.1 wt% or higher, 0.5 wt% or higher, 0.75 wt% or higher, 1 wt% or higher, 1 .25 wt% or higher, 1 .5 wt% or higher, 1 .75 wt% or higher, 2 wt% or higher, 5 wt% or higher, 10 wt% or higher, 15 wt% or higher, 20 wt% or higher, 25 wt% or higher, 30 wt% or higher, 35 wt% or higher, 40 wt% or higher, 45 wt% or higher, 50 wt% or higher when a total weight of the dry preservation system is considered to be 100 wt%.

[0173] Organic acid

[0174] The organic acid derivative may be a salt of an organic acid. The organic acid derivative may be a dry solid of a partially and / or fully neutralized organic acid.

[0175] The organic acid derivative is not particularly limited and may be any organic acid known for use as a preservative. Example organic acids include acetates, lactates, propionates, citrates, sorbates, and benzoates.

[0176] The salt may be a sodium, potassium, magnesium, calcium, or strontium of the organic acid.

[0177] In some aspects, an amount of the organic acid derivative in the dry preservation system may be, for example, about 5 wt% to 100 wt% when a total weight of the dry preservation system is considered to be 100 wt%. In some aspects, the amount of the organic acid derivative may be 10 wt% or higher, 15 wt% or higher, 20 wt% or higher, 25 wt% or higher, 30 wt% or higher, 35 wt% or higher, 40 wt% or higher, 45 wt% or higher, 50 wt% or higher, 55 wt% or higher, 60 wt% or higher, 65 wt% or higher, 70 wt% or higher, 75 wt% or higher, 80 wt% or higher, 85 wt% or higher, or 90 wt% or higher.

[0178] Food Product

[0179] The present invention provides a food product including a food and an effective amount of the dry preservation system.

[0180] The dry preservation system may be mixed the food (e.g., the food may be treated with the dry preservation system) to delay and / or prevent food spoilage, to increase the shelf life of a food product, for inhibiting microbial growth in the food, for limiting food oxidation, and / or to prevent a food borne disease.

[0181] Example foods include ready-to-eat (RTE) foods, meats, plant-based meat analogues, fish, baked good (i.e., bakery goods), sauces, dressings, and beverages.

[0182] An amount of the hop extract in the food product may be about 1 to about 1000 ppm.

[0183] The dry preservation system may be mixed homogenously with the food in the food product.

[0184] The food product can be prepared, for example, by treating the food with an effective amount of the dry preservation system. Treating the food may include, for examples, mixing the food with the dry preservation system, or mixing seasonings, flavorings or powders with the dry preservation system for surface applications.

[0185] When sold commercially, the food product may have a clean label and / or have a label with terms such as “natural” and / or “no artificial preservatives.”

[0186] The present invention also provides a closed container wherein the container includes therein the dry preservation system. In some aspects, the container is sealed, such as hermetically sealed. In some aspects, the container includes no other product than the dry preservation system (e.g., the interior of the container may consist essentially of the dry preservation system or consist of the dry preservation system). In some aspects, the container is suitable for shipping to an industrial or commercial user of the dry preservation system.

[0187] The dry preservation system may not include or may be substantially free of conventional preservatives (e.g., potassium sorbate (E# 202) and sodium benzoate (E# 211)).

[0188] Examples

[0189] Preparation of the hop containing prototype (SAH)

[0190] To prepare the hop containing prototype (SAH), a hop extract solution was plated on solid neutralized vinegar (sodium acetate), as follows:

[0191] [1] Solid particles of neutralized vinegar (sodium acetate) were prepared by fully neutralizing a concentrated vinegar with sodium hydroxide to obtain a solution, and subsequently converting the obtained solution into solid particles of neutralized vinegar (sodium acetate) by spray-drying.

[0192] The solid particles of neutralized vinegar (sodium acetate) were processed to obtain a free flowing powder.

[0193] [2] Hop extract was dissolved in concentrated vinegar (ratio 1 :9 mass to mass; i.e. one part hop extract by mass to nine parts concentrated vinegar by mass) to obtain a clear, transparent liquid.

[0194] [3] The clear transparent liquid was sprayed on the product of step [1] above (ratio 1 :9 mass to mass; i.e. one part clear transparent liquid by mass to nine parts product of step [1] by mass), to plate the hop extract on the product of step [1], resulting in the hop containing prototype (SAH). Optionally, the hop containing prototype (SAH) is filtered (for example, sieved and / or screened) to remove oversized particles.

[0195] Example 1

[0196] Example 1 was designed to show, for example, the antimicrobial function of the hop containing prototype (SAH) in a meat application. The proof of principle of the antimicrobial function in a meat application was demonstrated. For this 3 standard pork based cooked deli meats were treated with 1% of sodium acetate (SA), 1 % of the hop containing prototype (SAH) and a control without additives. All meats were inoculated with 2 log cfu / g of a cocktail of Lactic acid bacteria (LAB: Lb. plantarum, Leuconostoc mesenteroides) and incubated at refrigerated temperature (i.e. 4 °C). Bacterial growth was measured by taking aerobic plate counts. The amount of cfu / g were measured 7 times in triplo (i.e. in triplicate) during this experiment. The results show a significant difference (error bars are 2SD, i.e. two standard deviations) between the samples with Hop and the samples without Hop. The dotted line shows the threshold of 6 logs cfu / g LAB. This is usually the threshold of bacterial counts for observing spoilage via the occurrence of off smell, flavor or slime. A clear extension of the shelf life can be observed in case of the Hop containing prototype (SAH).

[0197] Hop containing prototype resulted in shelf life extension of cooked deli meats compared to control without additive.

[0198] The results are shown in FIG. 1 . Example 2

[0199] Example 2 was designed to show, for example, antioxidant efficacy of the hop containing prototype (SAH) in a meat application using the TBARS assay (thiobarbituric acid reactive substances assay). The principle of the antioxidant efficacy has been shown in a meat application using the TBARS assay. For this cooked turkey breast was given 5 different treatments of which two are well known antioxidants (vitamin E and Rosemary extract): 100ppm Vitamin E, 200ppm Rosemary extract, 0.5% sodium acetate and 0.5% of the Hop prototype. Figure 2 shows the effect on fat oxidation during 60 days storage at 4°C, measured using the TBARS assay, a colorimetric test using spectrophotometry. Antioxidant efficacy is represented by percentage radical scavenging activity (%RSA) on the y-axis. The figure shows that all treatments contribute to a certain fat oxidation inhibition related to the control. It also shows that the Hop containing prototype (SAH) is more inhibitive than rosemary extract and the acetate without Hop.

[0200] Hop containing prototype (SAH) showed higher antioxidant efficacy compared to rosemary extract and the acetate without Hop.

[0201] The results are shown in FIG. 2.

[0202] Example 3

[0203] Example 3 was designed to show, for example, the antimicrobial function of the hop containing prototype (SAH) in a model ranch dressing application.

[0204] A salad dressing model system was prepared by incorporating 0.1 % potassium sorbate and 0.75% hop containing prototype (SAH). Treatments were inoculated with yeast {Zygosaccharomyces bailii, Saccharomyces cerevisiae, Debaryomyces hansenii, Candida lusitaniae (also called Clavispora lusitaniae), Pichia membranaefaciens (also called Pichia membranifaciens)) and a lactic acid bacteria (LAB) cocktail (Lb. plantarum (also called Lactiplantibacillus plantarum), Lb. buchneri (also called Lentilactobacillus buchneri), Lb. brevis (also called Levilactobacillus brevis), Lb. fermentum (also called Limosilactobacillus fermentum), Lb. frucivorans (also called Fructilactobacillus fructivorans)) to the level of 103CFU / g of each target organism. A portion of each treatment remained uninoculated as the control (no preservative). Yeast and LAB counts exceeded 6 log CFU / g in no preservative samples within 21 days at 30°C. LAB population fell below detection limit (<1 log CFU / g) within 7 days in the potassium sorbate samples as well as 0.75% SAH samples. The yeast population fell below detection limit (<1 log CFU / g) within 14 days in samples containing 0.75% SAH samples. Yeast population in the potassium sorbate samples fell below detection limit (<1 log CFU / g) within 7 days.

[0205] Treatments containing hop inhibited the growth of LAB and yeast in a salad dressing model system within 7 and 14 days, respectively.

[0206] The results are shown in FIG. 3 and FIG. 4.

[0207] Example 4

[0208] Example 4 was designed to show the antimicrobial function of the hop containing prototype (SAH) on fresh poultry. Various treatments were applied to separate samples of fresh poultry, and incubated at 4°C for several days. Bacterial growth was measured by taking daily aerobic plate counts. Treatments were (i) control (no antimicrobial added); (ii) 0.75% sodium acetate; (iii) 0.75% SAH (the hop containing prototype). Bacterial counts exceeded 6 log CFU / g in the control sample after 4 days at 4°C. Bacterial counts remained below 6 log CFU / g for 6 days in the sample treated with 0.75% SAH. The results show that SAH (the hop containing prototype) inhibited bacterial growth on fresh poultry, maintaining bacterial counts below the spoilage limit of 6 log CFU / g for 6 days at 4°C. The results are shown in FIG. 5.

[0209] Example 5

[0210] Example 5 was designed to show in vitro the antimicrobial effect of the hop containing prototype (SAH), and a combination of SAH with dry smoke extract.

[0211] Various treatments were applied to De Man, Rogosa and Sharpe (MRS) media in separate wells of a 100-well plate, and each well inoculated with a LAB cocktail comprising resistant Lactic acid bacteria strains: Latilactobacillus sakei, Latilactobacillus curvatus, and Leuconostoc mesenteroides. The wells were incubated at 30°C for several days, and bacterial growth was measured by taking optical density readings at 600 nm every 30 minutes. Treatments were (i) 0.75% SAH; (ii) a combination of 0.4% dry smoke extract and 0.75% SAH; (iii) a combination of 0.7% sodium acetate and 0.008% hop extract (not plated); (iv) 0.7% sodium acetate; and (v) no antimicrobial (i.e. a control without any antimicrobial added). The sodium acetate administered in treatments (iii) and (iv) is identical to the sodium acetate used to prepare the SAH administered in treatments (i) and (ii).

[0212] The results show that treatment with the hop containing prototype (SAH), or SAH combined with smoke extract, or sodium acetate combined with hop extract (but not plated, unlike SAH) each inhibited bacterial growth compared to either the no antimicrobial control or treatment with sodium acetate alone. Indeed, treatment with the hop containing prototype (SAH), or SAH combined with smoke extract, or sodium acetate combined with hop extract (but not plated, unlike SAH) caused the optical density at 600 nm (OD) to flat-line below 0.2 OD, representing no bacterial growth.

[0213] The results are shown in FIG. 6.

[0214] Example 6

[0215] Example 6 was designed to show in vitro the antimicrobial effect of a combination of dry smoke extract with the hop containing prototype (SAH), in comparison to SAH alone and a no antimicrobial control.

[0216] Various treatments were applied to De Man, Rogosa and Sharpe (MRS) media in separate wells of a 100-well plate, and each well inoculated with a LAB cocktail comprising resistant Lactic acid bacteria strains: Latilactobacillus sakei, Latilactobacillus curvatus, and Leuconostoc mesenteroides. The wells were incubated at 30°C for several days, and bacterial growth was measured by taking optical density readings at 600 nm every 30 minutes. Treatments were (i) 0.4% SAH; (ii) a combination of 0.2% dry smoke extract and 0.4% SAH; (iii) no antimicrobial (i.e. a control without any antimicrobial added).

[0217] The results show that treatment with a combination of the hop containing prototype (SAH) and smoke extract improved the inhibition of bacterial growth compared to treatment with SAH alone. Furthermore, treatment with the combination of SAH and smoke extract, or SAH alone, each inhibited bacterial growth compared to the no antimicrobial control.

[0218] The results are shown in FIG. 7.

[0219] Example 7

[0220] Example 7 was designed to show in vitro the antioxidant effect of the hop containing prototype (SAH), a combination of SAH with rosemary extract, and a combination of SAH with cherry extract. Treatments were applied to a 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, and percentage radical scavenging activity (%RSA) was measured. Treatments were (i) 1000 ppm vitamin C as a positive control for antioxidant effect; (ii) 0.75% SAH; (iii) a combination of 0.75% SAH and 100 ppm dry rosemary extract; (iv) a combination of 0.75% SAH and 300 ppm dry acerola cherry extract.

[0221] The results show that adding rosemary extract or cherry extract to SAH substantially increased the antioxidant effect. Treatment with either SAH and rosemary extract, or SAH and cherry extract, had a substantially greater antioxidant effect than SAH alone. Apart from the positive control (i.e. vitamin C) the greatest antioxidant effect was observed for the combination of rosemary extract and SAH.

[0222] The results are shown in FIG. 8.

[0223] Additional features and advantages of the present invention are described elsewhere in the present application. This section is meant merely to illustrate certain features of the invention, and is not meant to limit the scope of the invention in any way. The failure to discuss a specific feature or embodiment of the invention, or the inclusion of one or more features in this section, should not be construed to limit the claims.

[0224] The inventors have surprisingly found that the dry preservation system of the present invention can achieve a more homogenous distribution of hop extract in a food product, thereby providing a more consistent preservative effect (such as an antimicrobial and / or anti-oxidant effect) throughout the food product, without compromising the preservative effect (e.g. the antimicrobial and / or anti-oxidant effect). Specifically, the inventors have surprisingly found that immobilizing the hop extract by plating on solid particles of the organic acid derivative allows for administration of hop extract to the food product in the form of dry particles, e.g. a dry powder. This dry administration allows for a more homogenous distribution of hop extract in a food product. A more homogenous distribution of the hop extract in the food product avoids the disadvantages of clumping, and / or patchy delivery, of the hop extract. Furthermore, the more homogenous distribution of hop extract in the food product achieved by the present invention allows for effective food preservation (e.g. antimicrobial and / or anti-oxidant effect) using a lower concentration of hop extract in the food. A lower concentration of hop extract in the food reduces or avoids negative effects on the flavour and / or texture of the food.

[0225] The inventors have surprisingly found that the dry preservation system further comprising dry smoke extract led to an improved preservative effect (e.g. anti-microbial and / or anti-oxidant effect). It is plausible that there is a synergistic effect. The increased anti-microbial effect in the preservation system further comprising smoke extract, is believed to be caused by the carbonic fraction of the smoke extract. The anti-microbial effect is an important part of a food preservative and can also lead to improved food shelf-life. This is due to the dry preservation system of the invention suppressing or preventing growth of food borne pathogens and spoilage organisms which leads to the spoilage of food products. The increased anti-oxidant effect in the dry preservation system further comprising the smoke extract, is believed to be caused by the phenolic fraction of the smoke extract. It is plausible that there is a synergistic effect. The anti-oxidant effect is an important part of a food preservative and can lead to improved food shelf-life. This is due to increased capability of the dry preservation system of the invention to scavenge radicals in food products.

[0226] The inventors have surprisingly found that the dry preservation system further comprising rosemary extract led to an improved anti-oxidant effect. It is plausible that there is a synergistic effect. The antioxidant effect is an important part of a food preservative and can lead to improved food shelf-life.

[0227] The inventors have surprisingly found that the dry preservation system further comprising cherry extract led to an improved anti-oxidant effect. It is plausible that there is a synergistic effect. The antioxidant effect is an important part of a food preservative and can lead to improved food shelf-life.

[0228] The inventors have surprisingly found that the dry preservation system can be easily combined with one, or multiple, additional dry active ingredient(s) (for example, a dry smoke extract and / or a dry rosemary extract and / or a dry cherry extract) in order to increase the efficacy of the dry preservation system, to further increase the anti-microbial effect of the dry preservation system, and / or to increase the anti-oxidant effect of the dry preservation system. Since, in some aspects, the dry preservation system of the invention is in a dry powder form with the hop extract immobilized on the solid particles of the organic acid derivative, in order to add the one, or multiple, additional dry active ingredient(s), it is a matter of dry blending the dry preservation system with the required additional dry active ingredient(s), for example with the additional active ingredient(s) at a suitable level that is required. For example, one or more additional dry active ingredient(s) (such as a dry smoke extract and / or a dry rosemary extract and / or a dry cherry extract) can be easily added to a dry powder of hop extract plated on sodium acetate (SAH), by simply dry blending the SAH with the required additional dry active ingredient(s).

Claims

ClaimsWhat is claimed is:1 . A dry preservation system, comprising: hop extract; and solid particles of an organic acid derivative, wherein the hop extract is plated on the solid particles of the organic acid derivative.

2. The dry preservation system of claim 1 , wherein the hop extract is an extract of female flowers of Humulus lupus.

3. The dry preservation system of claim 1 or 2, wherein the dry preservation system consists essentially of the hop extract and the organic acid derivative.

4. The dry preservation system of any preceding claim, wherein the organic acid derivative is a salt of an organic acid.

5. The dry preservation system of any preceding claim, wherein the organic acid derivative is selected from the group consisting of acetates, lactates, propionates, citrates, sorbates, and benzoates.

6. The dry preservation system of any preceding claim, wherein the organic acid derivative comprises sodium acetate or potassium acetate or calcium acetate.

7. The dry preservation system of any preceding claim, wherein the dry preservation system is in the form of a powder.

8. The dry preservation system of any preceding claim, wherein the dry preservation system comprises particles of diameter in the range of 50 to 500 pm.

9. The dry preservation system of any preceding claim, wherein the dry preservation system does not include maltodextrin, clusterdextrin, corn starch, corn syrup solids, glucose, cyclodextrin, arabic gum, calaginan, inuline, partially hydrogenated soybean oil, cellulose, hydroxymethyl cellulose, hydroxyethyl cellulose, hydroxypropyl cellulose, rosin, or hypomellose.

10. The dry preservation system of any preceding claim, wherein the weight ratio of the hop extract to the organic acid derivative is in the range of 0.0001 :0.9999 to 0.90:0.1 .11 . The dry preservation system of any preceding claim, wherein the dry preservation system comprises a ratio of hop extract to organic acid derivative in the range of 1 :8 to 1 :10 (mass to mass).

12. The dry preservation system of claim 11 , wherein the dry preservation system comprises a ratio of hop extract to organic acid derivative in the range of about 1 :9 (mass to mass).

13. The dry preservation system of any preceding claim, wherein a total concentration of the hop extract and the organic acid derivative in the dry preservation system is about 70 wt% to about 100 wt%, when a total weight of the dry preservation system is considered to be 100 wt%.

14. The dry preservation system of claim 13, wherein a total concentration of the hop extract and the organic acid derivative in the dry preservation system is about 75 wt% to about 100 wt%, when a total weight of the dry preservation system is considered to be 100 wt%.

15. The dry preservation system of claim 14, wherein the total concentration of the hop extract and the organic acid derivative in the dry preservation system is about 95 wt% to about 100 wt%, when a total weight of the dry preservation system is considered to be 100 wt%.

16. The dry preservation system of any preceding claim, further comprising a smoke extract.

17. The dry preservation system of claim 16, wherein a total concentration of the smoke extract in the dry preservation system is in the range of about 0.2 wt% to about 0.6 wt%, when a total weight of the dry preservation system is considered to be 100 wt%.

18. The dry preservation system of claim 16 or 17, wherein the smoke extract is a dry smoke extract.

19. The dry preservation system of any preceding claim, further comprising a rosemary extract.

20. The dry preservation system of claim 19, wherein a total concentration of the rosemary extract in the dry preservation system is in the range of about 100 ppm to about 200 ppm.

21. The dry preservation system of claim 19 or 20, wherein the rosemary extract is a dry rosemary extract.

22. The dry preservation system of any preceding claim, further comprising a cherry extract.

23. The dry preservation system of claim 22, wherein a total concentration of the cherry extract in the dry preservation system is in the range of about 100 ppm to about 500 ppm.

24. The dry preservation system of claim 22 or 23, wherein the cherry extract is a dry cherry extract.

25. A food product, comprising: a food; and the dry preservation system of any preceding claim.

26. The food product of claim 25 wherein the food is selected from the group consisting of: a ready to eat (RTE) food, meat, a plant-based meat analogue, fish, a baked good, a sauce, a dressing, a beverage, a dairy composition, and a pet food.

27. The food product of claim 25 or 26, wherein the dry preservation system comprises about 1 to about 1000 ppm of a hop extract.

28. A method for preparing a dry preservation system, the method comprising the steps of:(a) Providing a first organic acid, and a basic compound;(b) Adding the basic compound to the first organic acid to obtain a solution, wherein the solution has an acidity in the range of pH 6.5 to pH 11 ;(c) Drying or crystallizing the solution to obtain solid particles of organic acid derivative;(d) Providing a hop extract, and a second organic acid;(e) Dissolving the hop extract in the second organic acid to obtain a liquid;(f) Spraying the liquid of step (e) onto the solid particles of organic acid derivative of step (c).

29. The method of claim 28, wherein the first organic acid is a concentrated organic acid, and / or wherein the second organic acid is a concentrated organic acid.

30. The method of claim 28 or 29, wherein drying is spray-drying.31 . The method of any one of claims 28 to 30, wherein step (c) further comprises grinding, milling, granulating, or agglomerating the solid particles of organic acid derivative.

32. The method of any one of claims 28 to 31 , wherein the liquid is a clear, transparent liquid.

33. The method of any one of claims 28 to 32, wherein the first organic acid is vinegar, and wherein the second organic acid is vinegar.

34. The method of any one of claims 28 to 33, wherein the basic compound is sodium hydroxide or potassium hydroxide or calcium hydroxide.

35. The method of any one of claims 28 to 34, wherein the dry preservation system is the dry preservation system of any one of claims 1 to 24.

36. A dry preservation system prepared by the method of any one of claims 28 to 34.

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