Goods protection insert and uses thereof

Abstract

To provide: a protection insert for increasing the shelf-life of consumer goods and fresh food products; and a consumer goods package comprising the protection insert.SOLUTION: The present disclosure provides a protection insert comprising a discrete substrate-forming material holding a nutrient composition. The nutrient composition comprises a combination of nutrients for supporting selective growth of one or more bacteriocin-producing bacterium on the substrate, and is essentially free of externally added microorganisms. Also disclosed herein are: a consumer goods package comprising goods to be protected and the protection insert; and methods of protecting goods making use of the protection insert.SELECTED DRAWING: None

Description

[Technical Field]

[0001] FIELD OF THE DISCLOSURE The present disclosure relates to merchandise protection devices and methods for use in improving merchandise quality. [Background technology]

[0002] The following references are considered to be relevant as background to the presently disclosed subject matter. -International Publication No. 93 / 09676 -Patent No. 61,030,550 -U.S. Patent Application Publication No. 20150272145 -U.S. Patent No. 10,226,061 -International Publication No. 15 / 187638 -U.S. Patent Application Publication No. 2013 / 236603 -German Patent Application Publication No. 102010021027 -U.S. Patent No. 7,795,000 -U.S. Patent No. 8,038,990 -International Publication No. 04 / 030624 -WO 14 / 170621 -International Publication No. 14 / 114805 -International Publication No. 14 / 209912 -U.S. Patent No. 8,617,625 -WO 14 / 145369 -U.S. Patent No. 5,989,601 -International Publication No. 00 / 60947 -Spanish Invention Patent No. 19951101 -Belgian Invention Patent No. 1018502.

[0003] Acknowledgment of the above references herein should not be inferred as meaning that they are in any way relevant to the patentability of the presently disclosed subject matter.

[0004] The food industry is constantly seeking alternative, non-chemical methods of food preservation, as well as non-chemical methods for improving the quality of products.

[0005] WO 93 / 09676 discloses a method of preserving food products such as meat, in which the meat is inoculated with an effective amount of live, hygienic, non-pathogenic, non-spoilage bacteria (L. delbrueckii or Hafnia alvei) to competitively inhibit the growth of undesirable pathogenic and spoilage bacteria.

[0006] JP 61,030,550 discloses live lactic acid bacteria (LAB) immobilized on agar or gelatin stored in a film packaging material along with the food product.

[0007] U.S. Patent Application Publication No. 20150272145 describes a method for preparing spoilage-resistant raw meat or seafood by incubating a solution containing a population of non-pathogenic psychotropic lactic acid bacteria under conditions and for a period of time sufficient to allow growth of the bacterial population to form a bacterial culture capable of preventing spoilage; adding sugars to the bacterial culture, and incubating the bacterial culture and mixing the formed bacterial culture with the raw meat or seafood.

[0008] US Patent No. 10,226,061 describes the use of microbial oxygen absorbers to extend the shelf life and quality of packaged foods.

[0009] Other publications describing the use of probiotics in food preservation include WO 15 / 187638, U.S. Patent Application Publication No. 2013 / 236603, German Patent Application Publication No. 102010021027, U.S. Patent No. 7,795,000; U.S. Patent No. 8,038,990; WO 04 / 030624, WO 14 / 170621, WO 14 / 114805, WO 14 / 209912, U.S. Patent No. 8,617,625, WO 14 / 145369, U.S. Patent No. 5,989,601, WO 00 / 60947, Spanish Invention Patent No. 19951101, Belgian Invention Patent No. 1018502. Summary of the Invention

[0010] The present disclosure aims to extend the shelf life of consumer goods and fresh food products by stimulating the growth of selected bacteria within the packaging containing the goods without the use of exogenously added live bacteria to the packaging, thereby eliminating the high cost and complexity of handling live bacteria within industrial plants.

[0011] According to its first aspect, the present disclosure provides a protective insert comprising a separate substrate-forming material that holds a nutrient composition, the nutrient composition comprising a combination of nutrients to support the selective growth of one or more bacteriocin-producing bacteria on the substrate, and being essentially free of exogenously added microorganisms.

[0012] According to a second aspect, the present disclosure provides a package including a consumer item to be protected and a protective insert as disclosed herein.

[0013] According to a third aspect, the present disclosure provides a method of protecting a consumer product, the method comprising packaging the product within a package that holds a protective insert disclosed herein adjacent the product.

[0014] Finally, according to a fourth aspect, a method of improving crop yield is disclosed, the method comprising introducing into soil in which a crop is grown at least one insert as disclosed herein and allowing the crop to grow in the presence of the insert.

[0015] In order to better understand the subject matter disclosed herein and to illustrate how it may be carried out in practice, embodiments will now be described, by way of non-limiting example only, with reference to the accompanying drawings, in which: [Brief explanation of the drawings]

[0016] [Figure 1A]1A and 1B are images of two cucumber bags after 12 days of storage, the bag on the left (FIG. 1A) stored with a protective insert from a non-limiting example in Table 2, and the bag on the right (FIG. 1B) serving as a negative control (stored without an insert). [Figure 1B] 1A and 1B are images of two cucumber bags after 12 days of storage, the bag on the left (FIG. 1A) stored with a protective insert from a non-limiting example in Table 2, and the bag on the right (FIG. 1B) serving as a negative control (stored without an insert). DETAILED DESCRIPTION OF THE INVENTION

[0017] The present disclosure is based on an understanding of the ability of probiotic bacteria to compete with pathogens and produce antibacterial bacteriocins. However, instead of adding live bacterial cells as previously described, the natural growth of bacteria inherently present in the surrounding environment is stimulated, according to the present disclosure, by using a relatively inexpensive blend of nutrients that selectively promotes the growth of specifically desired bacteria.

[0018] Bacteriocins are potent antimicrobial peptides produced by lactic acid bacteria (LAB) or other bacteria, particularly Bacillus species, and are primarily active against Gram-positive bacteria. Their production is highly sensitive to both microbial strains and culture conditions. Several isolated, purified, or excreted bacteriocins are used industrially in food preservation; few are FDA-approved. They are considered safe because they are easily degraded by the human gastrointestinal tract and are commonly used in food products for fermentation purposes or to enhance their nutritional value.

[0019] Thus, according to the present disclosure, selective nutrient blends are provided to support the growth of bacteriocin-producing bacteria, inter alia, for food preservation / protection or crop / plant growth and yield. Specifically, according to a first aspect thereof, the present disclosure provides a food protection and / or preservation insert comprising a separate substrate-forming material that holds a nutrient composition, the nutrient composition comprising a combination of nutrients to support the selective growth of one or more bacteriocin-producing bacteria on the substrate, and essentially free of exogenously added microorganisms.

[0020] In the context of this disclosure, reference to a "discrete substrate-forming material" shall be understood to refer to a discrete solid or semi-solid object that can be physically held, made visible, or moved and that is not physically connected to the commodity in which it is held.

[0021] In the context of this disclosure, when reference is made to "essentially free of exogenously added microorganisms," it is understood that no microorganisms have been added to the insert, and the only microorganisms found on the insert are those that have grown during the protection and / or storage period, or during the growth period (e.g., when used to support plant growth). In other words, the insert should not contain any detectable microorganisms prior to use, e.g., before packaging the product to be stored.

[0022] In the context of this disclosure, the term "protective insert" refers to a unitary form used to protect consumer goods from spoilage as a result of microbial growth of pathogenic or otherwise undesirable bacteria on the goods. The goods can be any edible material, such as industrially produced food, fresh produce, crops (even during the cultivation / growing period), and non-edible goods that have a tendency to spoil / rot, such as cosmetics, home care products, and drugs.

[0023] All of the above are collectively referred to herein as "goods."

[0024] The protective inserts are designed to selectively support the growth of human-friendly bacteriocin-producing bacteria that are naturally present in the environment (air, i.e., airborne bacteria, soil, and the product itself). Without being bound by theory, it is believed that the bacteriocin-producing bacteria that selectively grow on the inserts and spread in or around the product (either by water vapor or biofilm formation) compete with other spoilage or pathogenic bacteria and secrete antibacterial bacteriocins, thereby preserving the quality of the product.

[0025] In the context of the present disclosure, "bacteriocin-producing bacterium" or "bacteriocin-producing bacteria" refers to any bacterium or consortium of bacteria that produce peptides with antibacterial activity through their metabolism. For simplicity, hereinafter, reference to a bacteriocin-producing bacterium shall also be understood to encompass a consortium of two or more such bacteria.

[0026] In some embodiments, the bacteriocin-producing bacteria include lactic acid bacteria (LAB). Such bacteria are known for their ability to inhibit the growth of undesirable microorganisms, such as spoilage and pathogenic bacteria, among others. This inhibitory activity is the result of metabolic products secreted by these LAB that act as antimicrobial compounds. These compounds include organic acids, diacetyl, hydrogen peroxide, and bacteriocins.

[0027] In some other instances, the bacteriocin-producing bacteria include members of the Bacillus species.

[0028] In some instances, protective inserts may be utilized to prevent the growth of pathogenic and / or spoilage microorganisms in the packaged goods, thereby extending the shelf life of the goods.

[0029] In some examples, the protective inserts disclosed herein extend the shelf life of a product by at least 10%, sometimes at least 20%, sometimes at least 30%, sometimes at least 50%, sometimes at least 60%, sometimes at least 70%, sometimes at least 80%, sometimes at least 90%, and sometimes 100%, compared to the shelf life of the same product package stored under the same conditions but without the protective insert.

[0030] In the context of this disclosure, reference to spoilage microorganisms shall be understood to encompass microorganisms that cause undesirable changes in the quality of a commodity (causing commodities such as food to deteriorate and develop unpleasant odors, tastes, and textures, e.g., fruits and vegetables becoming mush-like or slimy, or meat becoming rancid), but that are not toxic to consumption. Spoilage microorganisms, particularly when referring to food, typically metabolize gases, acids, sulfur compounds, and nitrogen compounds that affect the sensory properties of the commodity.

[0031] Reference to pathogenic microorganisms shall be understood to include microorganisms that are harmful to consume and that produce toxins that are harmful or deadly when consumed. Some non-limiting examples of pathogenic microorganisms include Campylobacter, Salmonella, Escherichia coli, Clostridium perfringens, Bacillus cereus, Listeria monocytogenes, Shigella, Staphylococcus aureus, Streptococcus, and Vibrio bacteria.

[0032] When referring to a semi-solid insert, it is understood to mean a deformable, non-fluid unit form, i.e., flexible, pliable, and easily bendable and reshapeable, while when referring to a solid form, it is understood to encompass a rigid structure (i.e., non-flexible and does not change shape when pressure is applied). The physical characteristics of the insert, i.e., semi-solid or solid (or, in other words, non-liquid), depend, inter alia, on the type of matrix-forming material used to hold the nutrient composition. In this regard, it should be noted that while the insert as a whole is semi-solid or solid, the nutrient composition therein may be in a non-solid form, such as a gel, semi-gel, liquid, or fluid (e.g., powder) form. This is achieved, for example, by holding the non-solid nutrient composition on a solid or semi-solid matrix material.

[0033] In the context of the present disclosure, the term "matrix-forming material" means a food-grade material that forms a matrix under suitable conditions capable of retaining liquids, particularly aqueous solutions in which the nutrients disclosed herein are dispersed or dissolved.

[0034] In some instances, the matrix-forming material includes or is a gel or jelly-like material, hi some instances, the matrix-forming material is a gel or jelly-like material typically used as a substrate for microbial growth.

[0035] In some examples, the matrix-forming material comprises or is selected from the group consisting of agar (agar-agar), guar gum, xanthan gum, gellan gum, carrageenan, gelatin, dextrin, and starch.

[0036] In one particular example, the matrix-forming material is agar-agar, a gelatinous (jelly-like) carbohydrate material derived from seaweed, typically used as a base for bacterial culture media and as a stabilizer and thickener in many food products.

[0037] In some instances, the amount of matrix-forming material is 0.1% to 5%, sometimes 0.5% to 2%, sometimes 0.6% to 3%, sometimes 0.7% to 2.5%, sometimes 0.8% to 1.7%, or any other range of 0.1% to 5% of the total weight of the composition.

[0038] The substrate, in the presence of water, forms a matrix or scaffold capable of holding a combination of ingredients that are suitable for human use, such as food-grade ingredients (eg, if the product is a food product).

[0039] In particular, in the context of this disclosure, the term "food grade" means any material that is acceptable and approved for human consumption.

[0040] The nutrients in the nutrient composition are selected to selectively promote the growth of bacteriocin-producing bacteria, which, as previously mentioned, inhibit or prevent the growth of undesirable microorganisms. In other words, in the presence of the selective nutrients retained by the substrate, primarily only the desired bacteriocin-producing bacteria are effectively grown.

[0041] In the context of the present disclosure, when reference is made to selectively promoting the growth of bacteriocin-producing bacteria, it is to be understood that the growth of only this bacterium is primarily permitted, with no detectable amounts of other microorganisms such as yeast, enterococci, etc., or with growth of less than 10 CFU / gr, or even less than 5 CFU / gr.

[0042] The nutrient composition carried by the substrate comprises different types of substances, each of which acts as a source of a different nutritional element required for growth to the bacteriocin-producing bacteria.

[0043] In some instances, the nutrient composition includes one or more nitrogen-containing compounds, which act as a nitrogen source for the growth of the desired bacteriocin-producing bacteria.

[0044] In some examples, the nitrogen-containing compound is any one or combination of amino acids, short peptides, polypeptides, and protein hydrolysates, which can be obtained from a variety of sources.

[0045] In some examples, the source of the nitrogen-containing compound is an animal source, such as beef extract and / or casein hydrolysate.

[0046] In some examples, the source of the nitrogen-containing compound is a microbial extract, such as a yeast extract.

[0047] In some examples, the source of the nitrogen-containing compound is a plant extract, such as a legume extract, in this context, the legume may be any type of legume, such as, but not limited to, pea, chickpea, potato, soybean, bean, etc.

[0048] In some examples, the nitrogen-containing compounds include a combination of one or more extracts and one or more hydrolysates from different sources.

[0049] In some instances, the nitrogen-containing source includes at least a protein hydrolysate, sometimes preferably a peptone.

[0050] In some instances, the nitrogen-containing source includes at least a yeast extract.

[0051] In some instances, the nitrogen-containing source includes at least an animal extract.

[0052] In some examples, the nitrogen-containing source includes at least a plant extract.

[0053] In some examples, the nitrogen-containing source includes at least a protein hydrolysate and a yeast extract.

[0054] In some examples, the nitrogen-containing source comprises a combination of at least one of a protein hydrolysate, a yeast extract, and an animal extract or a plant extract.

[0055] In some examples, the amount of nitrogen-containing compound / source, whether it be a single source or a combination of sources, is between 0.1% and 20% of the total weight of the insert, sometimes between 0.5% and 10%, sometimes between 0.5% and 5%, sometimes between 1% and 5%, sometimes between 1% and 3%, sometimes between 0.5% and 3%, sometimes between 0.1% and 3%, or any other range between 0.1% and 20%.

[0056] In some instances, a carbohydrate is a carbon-containing compound that acts as a carbon source.

[0057] In some examples, the carbon-containing compound is or includes a sugar, including, among others, any one or combination of monosaccharides, such as glucose, fructose, galactose, xylose, arabinose; disaccharides, such as sucrose, lactose, maltose, isomaltulose, trehalose, treallulose, and trehalose; and oligosaccharides, i.e., those containing typically 3 to 10 monosaccharides, such as raffinose (a trisaccharide), oligofructose (FOS), galactooligosaccharides (GOS), glucooligosaccharides, isomaltooligosaccharides, maltotriose, and the like.

[0058] Other carbohydrates may include sugar alcohols such as mannitol and sorbitol.

[0059] In some instances, the carbohydrate / carbon-containing compound includes at least glucose, or a combination of at least glucose and FOS.

[0060] In some examples, the amount of carbohydrate, whether it is a single source or a combination of carbohydrates, is in the range of 0.5% to 5%, sometimes 1% to 5%, sometimes 0.5% to 4%, sometimes 0.5% to 2.5%, sometimes 1% to 4%, sometimes 1% to 3%, sometimes 1% to 2.5%, or any other range of 0.5% to 5% of the total weight of the insert composition.

[0061] In some examples, the inorganic salts are minerals, which may include, but are not limited to, salts of phosphate, potassium, calcium, zinc, magnesium, manganese, and iron.

[0062] In some instances, the source of such minerals / inorganic salts is yeast extract, which in particular can be considered to provide several types of nutrients in the context of the present disclosure, such as minerals, vitamins, and / or digested nucleic acids.

[0063] In some examples, the nutrient composition includes at least a manganese salt, such as manganese sulfate.

[0064] In some examples, the nutrient composition includes at least a magnesium salt, such as magnesium sulfate.

[0065] In some examples, the nutrient composition includes at least a sodium salt, such as sodium acetate.

[0066] In some examples, the nutrient composition includes at least a potassium salt, such as dipotassium hydrogen phosphate.

[0067] In some examples, the nutrient composition includes at least an ammonium salt, such as triammonium citrate.

[0068] In some instances, the nutrient composition includes at least a combination of a manganese salt and a magnesium salt.

[0069] In some examples, the amount of inorganic mineral / salt, whether it be a single inorganic component or a combination of minerals, is in the range of 0.005% to 5% of the total weight of the composition, sometimes 0.01-2% to 0.02-1%, sometimes 0.005% to 2%, sometimes 0.05% to 1%, sometimes 0.01% to 3%, or any other range of 0.005% to 5%.

[0070] In some instances, the nutritional composition comprises at least one surfactant / emulsifier.

[0071] In some examples, the surfactant / emulsifier is or includes a fatty acid or fatty acid ester, or any other surfactant / emulsifier permitted under food regulations (E numbers).

[0072] In the context of the present invention, the term "fatty acid" refers to simple fatty acids, i.e., those having a carboxylic acid head group and an aliphatic tail that is either saturated or unsaturated, as well as complex fatty acids, where the head group is substituted with a macromolecule such as a polyoxyethylene group. Such fatty acids may also be used as surfactants and / or emulsifiers in the nutrient compositions.

[0073] The aliphatic chain can contain any number of carbon atoms, including short-chain fatty acids with a tail of up to 5 carbon atoms, medium-chain fatty acids containing a tail of 6-12 carbon atoms, long-chain fatty acids that typically contain 13-21 carbon atoms in their tail, and very-long-chain fatty acids that contain 22 or more carbons in their aliphatic tail.

[0074] In some examples, the fatty acid component of the nutrient composition comprises one or a combination of caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, oleic acid, linoleic acid, polysorbate 20, polysorbate 40, polysorbate 60, and polysorbate 80.

[0075] In some further examples, the fatty acid component includes at least polysorbate 80.

[0076] In some examples, the amount of surfactant / emulsifier, whether it be a single surfactant / emulsifier or a combination of several such additives, is in the range of 0.001% to 5%, sometimes 0.005% to 3%, sometimes 0.01% to 2%, sometimes 0.01% to 3%, sometimes 0.05% to 3%, sometimes 0.05% to 2%, sometimes 0.01% to 1%, sometimes 0.05% to 1%, sometimes 0.06% to 0.11%, or any other range of 0.001% to 5% of the total weight of the composition.

[0077] In some cases, the nutrient composition also requires the presence of one or more vitamins, which are known to be important for the proper functioning and metabolism of the organism and are therefore essential, even in very small amounts.

[0078] The nutrient composition may include, but is not limited to, any one or combination of niacin (vitamin B13), calcium pantothenate (the calcium salt of vitamin B5), pyroxidine (vitamin B6), and vitamin B12. In some examples, the nutrient composition includes at least calcium panthenoate.

[0079] In some instances, the vitamin component includes at least niacin.

[0080] In some instances, the vitamins include a combination of niacin and calcium panthenoate.

[0081] In some examples, the amount of vitamins is in the range of 0.0001-5%, sometimes 0.0001%-3%, sometimes 0.005%-5%, sometimes 0.008%-2%, and any other range of 0.0001%-5%. In particular, vitamins can be obtained from yeast extract, but can also be added exogenously, as shown in the non-limiting examples in Table 2 below.

[0082] The nutrient composition also includes, in some examples, a buffering agent. The purpose of the buffering agent is, among other things, to maintain the pH of the nutrient composition within a pH range that supports the growth of the desired bacteriocin-producing bacteria. In some examples, the buffering agent includes any one or combination of phosphate, citric acid, lactic acid, and glycine.

[0083] In some instances, the buffer comprises at least glycine.

[0084] The amount of buffering agent varies depending on the type of agent used. In some instances, the amount is selected to provide a pH within the range of 5.5 to 7, sometimes 5.5 to 6.5, sometimes 5.6 to 6, sometimes 5.7 to 6.1, and sometimes about 5.8±2.

[0085] The protective insert may include additional components.

[0086] In some instances, the amount of preservative added to the nutritional composition is in the range of 0.01% to 0.1%, sometimes 0.05% to 0.1%, sometimes 0.02% to 0.08%, or any other range of 0.01% to 0.1% by weight of the total composition. The amount may vary depending on the preservative used.

[0087] In some instances, the nutrient composition also includes an inactivated cell extract of LAB, which may help support growth of LAB on the inserts. Examples of such inactivated cell extracts may include, but are not limited to, an extract of Lactobacillus lactis and an extract of Lactobacillus salivarius.

[0088] In still some other or additional examples, the nutrient composition comprises one or more preservatives (growth inhibitors). Non-limiting examples of preservatives include potassium sorbate, sodium benzoate, sodium chloride, sodium lactate, bacteriocins, long-chain polyphosphates, ammonium citrate, and sodium acetate.

[0089] In one example, the protective additive is potassium sorbate.

[0090] As noted above, the insert is typically in semi-solid or solid form, but it should be noted that the nutrient composition can be in liquid, fluid, or solid form as long as it is retained by the insert.

[0091] The protective inserts disclosed herein can support the growth of a variety of LAB, including Lactobacillus plantarum, Lactobacillus lactis, and Lactobacillus brevis.

[0092] In some instances, the insert stimulates and / or supports the growth of bacteria other than LAB, such as Bacillus species, including, but not limited to, Bacillus subtilis, Bacillus pumilis, Bacillus safensis, Bacillus thuringiensis, Bacillus amyloliquefaciens, Bacillus licheniformis, Bacillus megaterium, Bacillus coagulans, and Bacillus brevis.

[0093] Without being bound by theory, selective growth is achieved by providing the specific nutritional requirements (i.e., the nutrient compositions disclosed herein) specific to the desired bacteria while creating conditions that inhibit the growth of other undesirable microorganisms. Such conditions can include, for example, any one or a combination of preservatives, pH control agents, oxygen control, and temperature control.

[0094] In some instances, selective growth can be aided or achieved by any one or combination of controlling oxygen levels, for example, by monitoring or specially designing the permeability of packaging holding the goods, by controlling storage temperature, by controlling pH using specially selected pH adjusters, etc.

[0095] The ratio between the different components of the insert may vary depending on the commodity to be stored, the storage conditions (temperature, humidity, etc.) and the type of bacteriocin-producing microorganism desired to be stimulated.

[0096] The nutrient composition can be prepared by any method known in the art. In some instances, the insert is prepared by mixing the components of the nutrient composition with the matrix-forming material until a homogeneous mixture is formed.

[0097] Tables 1A-1B provide exemplary, non-limiting ranges for some components included in inserts according to some examples of the present disclosure. [Table 1] [Table 2]

[0098] The protective insert may be in any form or shape, for example, a cube, a disk, a powder, or the like.

[0099] In some instances, the surface of the insert is roughened to an extent that surface depressions are readily habituated by growing bacteria, thereby allowing better attachment of the bacteriocin-producing bacteria to the insert. To this end, sometimes the substrate holding the nutrient composition can be actively roughened on its surface, for example, by mechanical abrasion techniques. Typically, roughening is even more important when the consumer product cools (e.g., during storage), and thus roughening facilitates attachment of the bacteriocin-producing bacteria only to the surface of the substrate.

[0100] In some instances, the protective insert is placed within a carrier device so that the insert can be easily held near the stored item, for example, by adhering the carrier device to the item or packaging holding the item.

[0101] The carrier device may be an open tray-like device within which the insert is secured, a sachet that is perforated or otherwise unsealed, a net-like structure, or any other carrier configuration that holds the insert in place while maintaining exposure of the insert to the environment surrounding the product.

[0102] The carrier device can be made of any biocompatible / bio-acceptable material; such available materials are diverse and of particular relevance are those known to be used in the food industry, e.g., the packaging industry. For example, the carrier can be formed from paper (a cellulose-based material), aluminum, rubber, plastic (e.g., polyethylene, polypropylene), polystyrene, etc.

[0103] In some instances, the carrier device may have roughness on its surface exposed to the insert to promote the growth of desired bacteria thereon.

[0104] The inserts can be incorporated into a variety of consumer goods, such as food products. Accordingly, disclosed herein are packages that include a product to be stored and a protective insert disclosed herein, as well as methods of protecting the product, the methods including packaging the product within a package that holds a protective insert disclosed herein adjacent the product.

[0105] In some instances, the goods to be preserved / protected include food products.

[0106] In some examples, the foods preserved / protected are meat products such as marine animal meat, red meat, poultry, and vegan meat alternatives.

[0107] In some instances, the food products to be protected are harvested crops, such as fruits, vegetables, seeds and grains, as well as already peeled fruits and vegetables.

[0108] In some instances, the food being preserved / protected is a dairy product or a vegan alternative to dairy.

[0109] In some examples, the inserts are packaged with ready-to-cook or ready-to-eat foods, such as pre-cooked meals, salads, and the like.

[0110] In some instances, the protective inserts are used to package consumer goods that have high water activity and are therefore more vulnerable to microbial spoilage. Examples of such products include, but are not limited to, fresh produce, food products (cheese, meats, salads, spreads), cosmetics, toiletries, and home care cleaning products.

[0111] In some instances, the inserts are packaged with consumer goods that would otherwise require storage in a refrigerator. When the protective insert is present, such products may be stored at room temperature. Examples of such products may include, but are not limited to, salad spreads, meat, fish, cheese, fruits and vegetables, and pre-peeled and pre-cut fruits and vegetables.

[0112] In some examples, the commodity includes a crop. The protective insert can be incorporated into the soil to stimulate bacteria that promote plant growth, further protecting the plant from disease.

[0113] In some examples, commercial products include home care products such as cleansing solutions that are typically stored with chemicals.

[0114] In some instances, the commercial product includes a drug in the form of an ointment, gel, cream, lotion, or solution, which is typically stored with a chemical.

[0115] Detailed Description of Non-Limiting Embodiments Example 1 - Food Protection Insert Composition Food protection inserts were prepared according to Table 2. [Table 3]

[0116] The nutrient inserts were prepared by mixing all ingredients and suspending them in reverse osmosis water to form a mixture. The mixture was then heated with stirring until it reached 100°C. The mixture was boiled for 1-2 minutes to ensure complete dissolution, after which the mixture was cooled to 50°C with thorough mixing and poured into carrier devices in 0.5-25g amounts under sterile conditions. Once in the carrier device, the insert composition was allowed to cool to room temperature.

[0117] Example 2 - Preserving Food Using Food Protection Inserts Example 2A - Cucumber Preservation An open plastic tube containing the nutrient inserts in Table 2 was placed inside the cucumber bags. A cucumber bag without an insert served as a control.

[0118] Both the treated bags (containing the protective insert) and the control bags were maintained in an ambient environment (room temperature). Figures 1A-1B show the two bags after 12 days. The bag on the left contains the protective insert ("Preserved," Figure 1A), and the negative control bag contains the same weight of cucumber but no insert ("Control," Figure 1B).

[0119] The protective inserts extended the shelf life of the cucumbers by at least 7 days, as evidenced by the absence of mold growth, which, without being bound by theory, is believed to be the result of Bacillus pumilus growth on the insert substrate, stimulated by the insert composition (data not shown).

[0120] Example 2B - Preservation of Strawberries Plastic tubes containing the nutrient inserts of Table 2 were attached to the inside of the strawberry bags by adhesive labels. As a control, a strawberry bag without an insert was used.

[0121] The two bags were kept at room temperature for 12 days.

[0122] The inserts extended the microbial shelf life of the strawberries by at least three days, as evidenced by the absence of yeast growth, detected by the characteristic odor of ethyl acetate. Another experiment conducted at the Institute for Food Microbiology in Haifa showed that the inserts did, in fact, inhibit yeast growth. Without being bound by theory, it is believed that the absence of mold on the fruit is the result of Bacillus subtilis growth on the substrate, stimulated by the nutrient composition of the inserts.

[0123] Example 2C - Storage of Tahini Spread Sachets containing the protective inserts of Table 2 were placed inside pouches of preservative-free tahini spread. The sachets were attached to the lids with adhesive labels.

[0124] The insert extends the shelf life of the spread from 3 days refrigerated to 5 days at room temperature. Without being bound by theory, it is believed that the stability of the spread is a result of the growth of Bacillus subtilis on the substrate.

[0125] Example 3 - Additional Compositions for Use in Protective Inserts Additional compositions were prepared with different levels of efficacy in a manner similar to that of Example 1 and are provided in Tables 3A-3B. [Table 4] [Table 5]

[0126] Example 4 - Shelf Life Studies The effect of the inserts in Table 2 on shelf life extension is determined on pre-packaged cucumbers. Specifically, 12 packs of cucumbers weighing approximately 1 kg are divided into the following groups: Group I - 6 pre-bagged packs of inserts from Table 2; "treatment group." Group II - 6 packs without inserts, the "reference group."

[0127] The bags of cucumbers are stored at 25°C and ambient humidity conditions for 14 days.

[0128] Samples from the treatment and reference groups will be analyzed on days 0, 7, and 14 using the following test methods. Each test will be repeated twice. -Deep sequencing (high-throughput sequencing). -Total counts using the spread plate method with PCA. -Total number of Enterobacteriaceae. - Number of Bacilli. -Lactic acid bacteria count. -Qualitative assessment of appearance.

[0129] The microbiome composition in the treated cucumbers is expected to be different compared to the reference, containing more Bacillus and Lactobacillus species and lower levels of Enterobacteriaceae and molds compared to the control group. In other words, these results would indicate that the treatments disclosed herein will enable a longer shelf life for cucumbers.

[0130] Example 5 - Soil Treatment The effect of soil inserts will also be investigated. For this purpose, four planter boxes containing fresh soil will be used. Test group - two planters each containing the insert composition of Table 2 (two inserts per liter of soil). Group I - two planters each containing 1 liter of soil containing the insert composition of Table 2; "treatment group" Group II - two planters containing 1 liter of soil without inserts; "reference group."

[0131] Each planter is planted with basil seeds.

[0132] The planter boxes will be placed in a designated greenhouse for 21 days after planting.

[0133] Soil samples from the treatment and reference groups will be analyzed on days 0 and 21 using the following test methods: -Deep sequencing (high-throughput sequencing). -Total counts using the spread plate method with PCA. -Total number of Enterobacteriaceae. - Number of Bacilli. -Lactic acid bacteria count. -Qualitative assessment of appearance.

[0134] The microbiome composition in the treated soil is expected to be different compared to the reference, containing more Bacillus and Lactobacillus species and lower levels of Enterobacteriaceae and molds compared to the control. In other words, these results indicate that soil treatments disclosed herein will improve plant growth.

Claims

1. 1. A protective insert comprising a separate substrate-forming material that holds a nutrient composition, the nutrient composition comprising a combination of nutrients to support the selective growth of one or more bacteriocin-producing bacteria on the substrate, the protective insert being essentially free of exogenously added microorganisms.

2. 10. The protective insert of claim 1, in solid or semi-solid form, suitable for placement near perishable merchandise products.

3. 3. The protective insert of claim 1 or 2, wherein the matrix-forming material is selected from agar, guar gum, xanthan gum, gellan gum, carrageenan, gelatin, dextrin, and starch.

4. The protective insert of any one of claims 1 to 3, wherein the nutrient composition comprises one or more of nitrogen-containing compounds, carbohydrates, inorganic minerals and salts, fatty acids, and vitamins.

5. The protective insert of any one of claims 1 to 4, wherein the nutrient composition comprises at least a nitrogen-containing compound.

6. 6. The protective insert of claim 5, wherein the nitrogen-containing compound comprises one or more of an amino acid, a peptide, a polypeptide, and a protein hydrolysate.

7. 7. The protective insert of claim 5 or 6, wherein the source of the nitrogen-containing compound is any one or combination of animal extracts, microbial extracts, and plant extracts.

8. The protective insert of any one of claims 1 to 7, wherein the nutrient composition comprises one or more carbohydrates.

9. 9. The protective insert of claim 8, wherein the carbohydrate comprises any one of a monosaccharide, a disaccharide, an oligosaccharide, and combinations thereof.

10. 10. The protective insert of claim 9, wherein the carbohydrate is selected from the group consisting of mannitol, arabinose, xylose, glucose, galactose, maltose, raffinose, sucrose, lactose, fructooligosaccharides (FOS), sorbitol, and combinations thereof.

11. The protective insert of any one of claims 1 to 10, wherein the nutrient composition comprises inorganic minerals and salts.

12. 12. The protective insert of claim 11, wherein the inorganic minerals and salts include any one or combination of phosphate, potassium, calcium, zinc, magnesium, manganese, and iron salts.

13. The protective insert of any one of claims 1 to 12, wherein the nutrient composition comprises a fatty acid.

14. 13. The protective insert of claim 12, wherein the fatty acids include any one or combination of caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, oleic acid, linoleic acid, polysorbate 20, polysorbate 40, polysorbate 60, and polysorbate 80.

15. The protective insert of any one of claims 1 to 14, wherein the nutritional composition comprises at least one vitamin.

16. 16. The protective insert of claim 15, wherein the at least one vitamin comprises any one or combination of niacin (vitamin B13), calcium pantothenate (the calcium salt of vitamin B5), pyroxidine (vitamin B6), and vitamin B12.

17. The protective insert of any one of claims 1 to 16, wherein the nutrient composition comprises a buffering agent.

18. 18. The protective insert of claim 17, wherein the buffering agent comprises any one or combination of phosphate, citrate, lactic acid, and glycine.

19. A protective insert according to any one of claims 1 to 18, having a pH in the range of 5.5 and 7.

20. A protective insert according to any preceding claim, comprising a solid carrier device for holding the individual matrix-forming materials at least partially exposed around the periphery of the commodity.

21. A consumer goods package comprising a product to be stored and a protective insert according to any one of claims 1 to 20.

22. 22. The consumer goods package of claim 21, wherein the goods include vegetables or fruits.

23. 23. The consumer goods package of claim 21 or 22, having at least a 10% extended shelf life compared to the same goods when packaged and stored without the protective insert under the same conditions.

24. A consumer goods package comprising a planter holding soil and a protective insert according to any one of claims 1 to 20 in said soil.

25. A method of storing consumer goods, comprising holding the goods near the protective insert of any one of claims 1 to 20.

26. 26. The method of claim 25, wherein the commodity is a growing plant and the protective insert is placed in soil in which the growing plant is growing.

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