Composition and its use

Abstract

This invention relates to an antimicrobial composition comprising amino acids and organic acids, and to the use thereof.

Description

Technical Field

[0001] The present invention relates to an antibacterial composition containing amino acids and organic acids, and its use.

Background Art

[0002] There is a great need to improve food preservation methods. It is estimated that about one-fourth of the world's food supply is lost due to spoilage by microorganisms, and foodborne microbial infections are always a serious threat to human health. Some bacterial species that can contaminate and grow on foodstuffs and agricultural crops are pathogenic or produce toxins, causing various food poisonings. Despite significant improvements in technology and hygiene, food can still be spoiled or exposed to pathogens in the environment where it is handled, and the number of food poisoning cases is still increasing in many countries.

[0003] Food preservation techniques such as heat treatment, freezing, ultrasonic waves, radiation irradiation, and modified atmosphere packaging can significantly reduce the microbial load, but there is particular concern that there is evidence that processed foods are contaminated with microorganisms after processing and before packaging. The rinsing concerns in the food industry are the microbial spoilage of various foods such as dairy products and meat products, dressings, spreads, margarine, and seafood. In the field of food safety, extensive research has been conducted aiming at the development of effective antibacterial compositions that function as antifungal and antibacterial compositions.

Summary of the Invention

[0004] Summary of the Invention The inventors have discovered that a composition having a specific combination of amino acids and organic acids brings a synergistic effect to the antibacterial activity of the composition. Therefore, in a first aspect, the present invention relates to an antibacterial composition (hereinafter, the antibacterial composition of the present invention) comprising the following: (i) The first component, which is an amino acid selected from the group consisting of L-lysine hydrochloride and L-alanine hydrochloride, or a combination thereof, and (ii) The second component is an organic acid selected from the group including cinnamic acid, tartaric acid, succinic acid, malic acid, or a combination thereof, or a composition containing an organic acid.

[0005] In a second aspect, the present invention relates to a food composition comprising the antimicrobial composition of the present invention. In another aspect, the present invention relates to the use of the antimicrobial composition of the present invention for obtaining a food composition with storage stability, for reducing the microbial content in a food composition, for extending the shelf life of a food composition, or for preserving fresh or cooked food or food composition.

[0006] In another aspect, the present invention relates to a method for obtaining a food composition with storage stability or for extending the shelf life of a food composition, comprising contacting the antimicrobial composition of the present invention with a food product. In another aspect, the present invention relates to a method for reducing the microbial content in a food composition, the method comprising contacting a food product with the antimicrobial composition of the present invention.

[0007] Detailed description of the invention As described above, the present invention discloses a composition comprising an antibacterial amino acid and an organic acid that exhibit a synergistic antibacterial effect compared to the antibacterial activity of the individual components.

[0008] Antimicrobial composition of the present invention Therefore, the first aspect of the present invention relates to an antimicrobial composition comprising the following (hereinafter referred to as the antimicrobial composition of the present invention): (i) The first component, which is an amino acid selected from the group consisting of L-lysine hydrochloride and L-alanine hydrochloride, or a combination thereof, and (ii) The second component is an organic acid selected from the group including cinnamic acid, tartaric acid, succinic acid, malic acid, or a combination thereof, or a composition containing an organic acid.

[0009] As used herein, the term “antimicrobial agent” refers to any compound that can inhibit the growth or proliferation of microorganisms and / or kill them; antimicrobial compounds include, depending on the dose level applied, system conditions, and desired level of microbial control, bactericides, bacteriostats, bacteriostatics, bacteriostatins, fungicides, fungiostatics, algicidal agents and algaecidants. As used herein, the terms "synergistic" or "synergistic effect" refer to results that are more than merely additive.

[0010] Several examples of synergistic effects are provided herein. for example: Compound A (dosage a%) --> Partial bacterial growth is observed. Compound B (dose b%) --> Bacterial growth is observed. Compound C (dosage c%) --> Partial bacterial growth is observed. A blend of compound A (a%) + compound B (b%) + compound C (c%) --> No bacterial growth was observed.

[0011] Or, for example: Compound A (dosage a%) --> Mold growth is observed. Compound B (dosage b%) --> Mold growth is observed. A blend of compound A (a%) + compound B (b%) --> No mold growth was observed. Furthermore, synergistic effects can potentially affect a wider range of microorganisms. For example, a single compound may be effective only against specific types of microorganisms, but combining these active ingredients can provide broader protection (a wider antimicrobial effect against more microorganisms).

[0012] The first component of the antimicrobial composition of the present invention is an amino acid selected from the group consisting of L-lysine hydrochloride, L-alanine hydrochloride, or a combination thereof. In one embodiment, the first component of the antimicrobial composition of the present invention is L-lysine hydrochloride. In one embodiment, the first component of the antimicrobial composition of the present invention is L-alanine hydrochloride.

[0013] In one embodiment, the first component of the antimicrobial composition of the present invention is L-lysine hydrochloride and L-alanine hydrochloride. Lysine (symbolized as Lys or K) is an α-amino acid that is a precursor to many proteins. It has an α-amino group (protonated -NH under biological conditions). +3 It contains an α-carboxylic acid group (which becomes a deprotonated -COO- form under biological conditions) and a side chain lysyl ((CH2)4NH2), and is classified as a basic, charged (at physiological pH) aliphatic amino acid. The "L-amino acid" form is the form that the body recognizes as natural.

[0014] Alanine (symbol Ala or A), or α-alanine, is an α-amino acid used in protein biosynthesis. It contains an amine group and a carboxylic acid group, both bonded to the central carbon atom, and also has a methyl side chain. Therefore, its IUPAC system name is 2-aminopropanoic acid, and it is classified as a nonpolar aliphatic α-amino acid. The L-isomer (left-handed form) of alanine is incorporated into proteins. The right-handed form, D-alanine, is present in polypeptides of some bacterial cell walls and some peptide antibiotics, and also exists as an osmotic regulator in the tissues of many crustaceans and mollusks. In the antimicrobial composition of the present invention, the first component is in the form of L-alanine.

[0015] The term "hydrochloride salt" refers to an acid salt produced or considered to be produced by the reaction of hydrochloric acid with an organic base (e.g., an amine). In the antimicrobial compositions of the present invention, L-lysine or L-alanine is in the form of a hydrochloride salt, i.e., lysine HCl (CAS number: 10098-89-2) or alanine HCl (CAS number: 6003-05-0). In the present invention, the terms L-lysine hydrochloride and L-lysine-HCl, as well as L-alanine hydrochloride and L-alanine-HCl, are used interchangeably. The second component of the antimicrobial composition of the present invention is an organic acid selected from the group including cinnamic acid, tartaric acid, succinic acid, and malic acid, or a combination thereof, or a composition containing an organic acid.

[0016] As used herein, the term "organic acid" refers to an organic compound that has acidic properties. The most common organic acids are carboxylic acids, and their acidity is related to their carboxyl group -COOH. Sulfonic acids, which contain a -SO2OH group, are relatively strong acids. Alcohols with -OH act as acids, but are usually very weak acids. The acidity is determined by the relative stability of the acid's conjugate base. Other groups can also confer acidity, usually weak acidity: thiol groups -SH, enol groups, and phenol groups. In biological systems, organic compounds containing these groups are generally called organic acids. Examples of organic acids, but not limited to, include lactic acid, acetic acid, formic acid, citric acid, oxalic acid, uric acid, malic acid, and tartaric acid.

[0017] Cinnamic acid is an organic compound represented by the chemical formula C6H5-CH=CH-COOH. It is a white crystalline compound that is slightly soluble in water and freely soluble in many organic solvents. It is classified as an unsaturated carboxylic acid and is naturally present in many plants. Both cis and trans isomers exist. In a specific embodiment, cinnamic acid is the cis isomer. In another specific embodiment, cinnamic acid is the trans isomer. Cinnamic acid is obtained from cinnamon oil or balsams such as storax. It is also contained in shea butter. Cinnamic acid is defined by the number 621-82-9 in the entry of the CAS registration database and is structurally defined by formula (i). [Chemical formula]

[0018] In a specific embodiment, cinnamic acid is of natural origin obtained from cinnamon or balsam. In another specific embodiment, cinnamic acid is of synthetic origin. Tartaric acid is a white crystalline organic acid naturally contained in many fruits, especially grapes, but also in bananas, tamarinds, and citrus fruits. Its salt, potassium hydrogen tartrate, is commonly known as cream of tartar and is naturally produced during the fermentation process. It is generally mixed with sodium bicarbonate and sold as baking powder, which is used as a leavening agent during food cooking. The acid itself is added to foods as antioxidant E334, giving a unique sour taste. Naturally occurring tartaric acid is a useful raw material in organic chemical synthesis. Tartaric acid is an alpha-hydroxy carboxylic acid, dibasic and having the properties of aldehydic acid, and is a dihydroxy derivative of succinic acid. Tartaric acid is defined by the number 87-69-4 in the entry of the CAS registration database and is structurally defined by formula (ii). [Chemical formula]

[0019] In a specific embodiment, tartaric acid is of natural origin obtained from bananas, tamarinds, or citrus fruits. In another specific embodiment, tartaric acid is of synthetic origin. In specific embodiments, tartaric acid is present in the antimicrobial composition at a concentration of approximately 0.1% to approximately 80% based on the total weight of the antimicrobial composition. In other embodiments, tartaric acid is present in the antimicrobial composition at a concentration of approximately 0.1% to approximately 3%, approximately 2% to approximately 50%, approximately 5% to approximately 30%, or approximately 20% to approximately 40%, based on the total weight of the antimicrobial composition.

[0020] Succinic acid is a dicarboxylic acid with the chemical formula (CH2)2(CO2H)2. In living organisms, succinic acid exists in the form of its anion, succinate, and plays multiple biological roles as a metabolic intermediate converted to fumarate by succinate dehydrogenase, an enzyme in complex 2 of the electron transport chain involved in ATP production, and as a signaling molecule that reflects the metabolic state of cells. Succinic acid is defined in the CAS registry database entry number 110-15-6 and is structurally defined by formula (iii). [ka]

[0021] In one specific embodiment, succinic acid is of natural origin. In another specific embodiment, succinic acid is of synthetic origin. Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid produced by all living organisms, responsible for the sour taste of fruits, and is also used as a food additive. Malic acid has two stereoisomers (L-isomer and D-isomer), but only the L-isomer exists in nature. Salts and esters of malic acid are known as malates. Malic acid is the main acid found in many fruits, including apricots, blackberries, blueberries, cherries, grapes, mirabelle plums, peaches, pears, plums, and quince, and is also found in low concentrations in other fruits such as citrus fruits. The malate anion is an intermediate in the citric acid cycle. Malic acid is defined in the CAS registry database entry number 6915-15-7 and is structurally defined by formula (iv). [ka]

[0022] In a specific embodiment, malic acid is of natural origin, obtained from apricots, blackberries, blueberries, cherries, grapes, mirabelle plums, peaches, pears, plums, quince, or citrus fruits. In another specific embodiment, malic acid is of synthetic origin. In another specific embodiment, the second component of the antimicrobial composition of the present invention is an organic acid selected from the group comprising cinnamic acid, tartaric acid, succinic acid, and malic acid.

[0023] In another specific embodiment, the second component of the antimicrobial composition of the present invention is a combination of organic acids selected from the group consisting of: - A combination of cinnamic acid and tartaric acid. - A combination of cinnamic acid and succinic acid, - A combination of cinnamic acid and malic acid, - A combination of tartaric acid and succinic acid, - A combination of tartaric acid and malic acid, - A combination of succinic acid and malic acid, - A combination of cinnamic acid, tartaric acid, and succinic acid, - A combination of cinnamic acid, tartaric acid, and malic acid, - A combination of tartaric acid, succinic acid, and malic acid, - A combination of cinnamic acid, succinic acid, and malic acid, - A combination of cinnamic acid, tartaric acid, and malic acid, - A combination of cinnamic acid, tartaric acid, succinic acid, and malic acid.

[0024] In another specific embodiment, the antimicrobial composition of the present invention comprises tartaric acid, succinic acid, and cinnamic acid. In a specific embodiment, tartaric acid, succinic acid, and cinnamic acid are present in a ratio of about 1:0.1:0.2 to about 1:1:2. In another embodiment, tartaric acid and cinnamic acid are present in a ratio of about 10:1 to about 10:1, preferably about 5:1 to about 1:5, and more preferably about 3:1 to about 1:3.

[0025] In another specific embodiment, the antimicrobial composition of the present invention, which includes a composition containing an organic acid as a second component, contains one or more quinic acid, malic acid, citric acid, and shikimic acid. Quinic acid is a cyclitol, cyclic polyol, and cyclohexanecarboxylic acid. It is a colorless solid that can be extracted from plant sources. Quinic acid is thought to be responsible for the acidity of coffee. This compound is obtained from the bark of cinchona, coffee beans, and the bark of Eucalyptus globulus. Quinic acid is defined in the CAS registry database entry number 77-95-2 and is structurally defined by formula (v). [ka]

[0026] In a specific embodiment, quinic acid is of natural origin, obtained from plants such as cinchona bark, coffee beans, and the bark of Eucalyptus globulus. In another specific embodiment, quinic acid is of synthetic origin. Citric acid is an organic compound represented by the chemical formula HOC(CO2H)(CH2CO2H)2, and is a colorless, weak organic acid. It is naturally present in citrus fruits. Biochemistry, it is an intermediate in the citric acid cycle, which is produced in the metabolism of all aerobic organisms. Citric acid is found in a variety of fruits and vegetables, but is particularly abundant in citrus fruits. Lemons and limes have particularly high concentrations of acid, sometimes accounting for 8% of the dry weight of these fruits. Citric acid is defined in the CAS registry database entry number 77-92-9 and is structurally defined by formula (vi). [ka]

[0027] In one specific embodiment, citric acid is of natural origin, obtained from citrus fruits. In another specific embodiment, citric acid is of synthetic origin. Shikimic acid is better known as its anionic form, shikimate, which includes cyclohexene, cyclitol, and cyclohexanecarboxylic acid. It is an important biochemical metabolite for plants and microorganisms. Its name comes from the Japanese flower, Shikimi. Shikimic acid is defined in the CAS registry database entry number 138-59-0 and is structurally defined by formula (vii). [ka]

[0028] In one specific embodiment, shikimic acid is of natural origin, obtained from plants. In another specific embodiment, shikimic acid is of synthetic origin. In other embodiments, other acids such as formic acid, propionic acid, ferulic acid, levulinic acid, and / or chlorogenic acid may also be present in the antimicrobial composition alone or in combination with other organic acids described herein, in appropriate amounts. Other acids such as formic acid, ferulic acid, levulinic acid, and / or chlorogenic acid may be of natural and / or synthetic origin.

[0029] In another specific embodiment, the antimicrobial composition of the present invention, which includes a composition containing an organic acid as a second component, is a cranberry extract. Cranberries are a group of evergreen dwarf shrubs or climbing plants belonging to the subgenus Oxycoccus of the genus Vaccinium. The term "cranberry extract" refers to an extract obtained from cranberries, including the whole cranberry fruit and / or the cranberry fruit peel and / or the pulp and / or fruit residue after the fruit has been juiced. The fruit or any part thereof may be fresh, frozen, or dried. Juice recovered from fruit processing may also be processed to recover cranberry extract.

[0030] Known methods for providing cranberry extracts are well known in the art and will be recognized by those skilled in the art. In a preferred embodiment of the antimicrobial composition of the present invention, the cranberry extract is obtained from a cranberry juice concentrate diluted in an ethanol / water solution. In another specific embodiment, the cranberry extract is substantially free of polyphenols. Those skilled in the art will know of known methods for providing a cranberry extract that is substantially free of polyphenols. In a preferred embodiment, the cranberry extract obtained from a cranberry juice concentrate and diluted in an ethanol / water solution is also passed through a chromatographic column to separate the organic acid fraction from the polyphenol fraction.

[0031] Polyphenols are compounds that have an aromatic ring and multiple hydroxyl groups, and often also have functional groups other than hydroxyl groups. Polyphenol compounds usually refer to a diverse group of natural compounds that contain multiple phenolic functional groups. Polyphenols include flavonoids, phenolic acids, tannic acids, stilbenes, lignans, and ellagitannins. Flavonoids include flavones, flavonols, flavanols, flavanones, isoflavones, proanthocyanidins, and anthocyanins. Phenolic acids include caffeic acid. Lignans are polyphenols derived from phenylalanine found in flax seeds and other cereals. Therefore, in specific embodiments, cranberry extract is substantially free of flavonoids, phenolic acids, tannic acids, stilbenes, lignans, and ellagitannins.

[0032] As used herein, the term "substantially free" means that the cranberry extract does not contain polyphenols exceeding 0.01 g / L. In a more specific embodiment, the cranberry extract does not contain polyphenols exceeding 0.75 g / L, 0.50 g / L, 0.25 g / L, or 0.01 g / L. In another specific embodiment, the cranberry extract contains polyphenols and is rich in organic acids. In a specific embodiment, the concentration of polyphenols in the cranberry extract is 0% to 50%.

[0033] As used herein, the term "rich in organic acids" means that the cranberry extract contains at least 30% by weight / volume (w / w) of organic acids. In more specific embodiments, the cranberry extract contains more than 35% (w / v) of organic acids, and in particular, the cranberry extract contains more than 37% (w / v) of organic acids. In another specific embodiment, the composition of the present invention comprising organic acids comprises quinic acid, malic acid, citric acid, and shikimic acid, which are present in a weight ratio of approximately 78:67.5:46.5:1.

[0034] In another specific embodiment, the antimicrobial composition of the present invention comprises the following: (i) L-lysine as the first component, cinnamic acid as the second component, (ii) The first component is L-lysine hydrochloride, and the second component is a combination of cinnamic acid and tartaric acid. (iii) The first component is L-lysine hydrochloride, and the second component is succinic acid. (iv) The first component is L-lysine hydrochloride, and the second component is tartaric acid. (v) The first component is L-lysine hydrochloride, and the second component is malic acid,

[0035] (vi) L-alanine as the first component, cinnamic acid as the second component, (vii) The first component is L-alanine hydrochloride, and the second component is a combination of cinnamic acid and tartaric acid. (viii) The first component is L-alanine hydrochloride, the second component is succinic acid, (ix) The first component is L-alanine hydrochloride, the second component is tartaric acid, (x) The first component is L-alanine hydrochloride, and the second component is malic acid. (xi) L-alanine hydrochloride as the first component, succinic acid as the second component, or (xii) The first component is L-alanine hydrochloride, and the second component is cranberry extract.

[0036] In a specific embodiment, the antimicrobial composition of the present invention comprises L-lysine hydrochloride as a first component and cinnamic acid as a second component, which are present in a ratio of approximately 1:13 to 1:17, preferably 1:15. In another specific embodiment, the antimicrobial composition of the present invention comprises L-lysine hydrochloride as the first component and a combination of cinnamic acid and tartaric acid as the second component, which are present in a ratio of approximately 1:2:5.

[0037] In another specific embodiment, the antimicrobial composition of the present invention comprises L-lysine hydrochloride as a first component and succinic acid as a second component, which are present in a ratio of approximately 1:1.5 to 1:2.5. In another specific embodiment, the antimicrobial composition of the present invention comprises L-lysine hydrochloride as a first component and tartaric acid as a second component, which are present in a ratio of approximately 1:1.5 to 1:2.5.

[0038] In another specific embodiment, the antimicrobial composition of the present invention comprises L-alanine hydrochloride as a first component and malic acid as a second component, which are present in a ratio of about 1:18 to 1:22, preferably 1:20. In another specific embodiment, the antimicrobial composition of the present invention comprises L-alanine hydrochloride as a first component and succinic acid as a second component, which are present in a ratio of about 1:18 to 1:22, preferably 1:20. In another specific embodiment, the antimicrobial composition of the present invention comprises L-alanine hydrochloride as a first component and cranberry extract as a second component, which are present in a ratio of about 2:1, 1:1, or 1:1.5.

[0039] Food composition of the present invention In a second aspect, the present invention relates to a food composition comprising the antibacterial composition of the present invention (hereinafter referred to as the food composition of the present invention), wherein the food composition has an acidic pH. The antimicrobial composition of the present invention may be present in the food composition at a concentration of at least about 0.05%, at least about 0.1%, preferably at least about 0.5%, preferably at least about 1.0%, or 2%, 3%, 4%, or 5%, based on the total weight of the food composition. In another embodiment, the antimicrobial composition of the present invention may be present in the food composition at a concentration of about 0.3% to about 5%, preferably about 0.5% to about 3.5%, based on the total weight of the food composition.

[0040] As used herein, the terms “food composition” or “foodstuffs” refer to compositions suitable for human or animal consumption. Food compositions include, but are not limited to, eggs, egg-based products (including, but not limited to, mayonnaise, salad dressings, sauces, ice cream, egg powder, processed egg yolks and products made therefrom); baked goods (including bread, cakes, pastry dough products, laminated dough, batters, muffins, donuts, biscuits, crackers and cookies); confectionery (including chocolate, candy, caramel and halawa), gum (including unsweetened and sweetened gum, bubble gum, soft bubble gum and chewing gum) and pudding; frozen products including sherbet, preferably frozen dairy products including ice cream and ice milk; dairy products (cheese Including butter, milk, coffee cream, whipped cream, custard cream, dairy beverages and yogurt); mousse, whipped vegetable cream, meat products including processed meat products; meat substitutes, plant-based products, plant-based non-dairy products, edible oils and fats, whipped products with and without bubbles, oil-in-water emulsions, water-in-oil emulsions, margarine, shortening, spreads including low-fat and very low-fat spreads; dressings, mayonnaise, dips, cream-based sauces, cream-based soups, beverages, syrups, juice-based compounds, spice emulsions, sauces, beverages, pastries, oils, bakery products, fillings, and edible inks.

[0041] As used herein, the term “beverage” refers to any liquid intended for drinking or eating. In a preferred embodiment, the food composition of the present invention is a syrup. Syrup is a thick, viscous liquid condiment consisting mainly of a solution of sugar dissolved in water, containing a large amount of dissolved sugar, but with little tendency for crystals to precipitate. Its viscosity is similar to that of molasses. The viscosity is due to hydrogen bonding between the dissolved sugar, which has many hydroxyl (OH) groups, and the water.

[0042] In a more preferred embodiment, the food composition of the present invention is a fruit syrup. The fruit syrup is a concentrated fruit juice used as a sweetener. In a specific embodiment, the fruit syrup is selected from the group consisting of banana syrup, berry syrup, orange syrup, grape syrup, grenadine syrup, passion fruit syrup, kiwi syrup, cranberry syrup, and peach syrup. In a preferred embodiment, the food composition of the present invention is grenadine syrup. In one embodiment, the food composition of the present invention has an acidic pH, which means that the pH of the food composition of the present invention is less than 5.

[0043] The term "acidic food product" refers to products with a pH of less than 5, such as beverages, beverage concentrates and syrups, fruit products, vegetable products, sauces, dressings, and canned pet food. In specific embodiments, the pH of the food composition of the present invention is 1 to 5, preferably 3 to 4.5. In one embodiment, the food composition of the present invention has a neutral or basic pH. The term neutral or basic food product refers to products with a pH greater than 5, such as meat, meat substitutes, non-fermented dairy products, dairy substitutes, bread, soups, and vegetable soups. In a specific embodiment, the pH is between 5 and 6.5.

[0044] The food composition of the present invention comprises the antibacterial composition of the present invention, that is, the first and second components of the antibacterial composition of the present invention. In a specific embodiment, the food composition of the present invention contains the first component of the antibacterial composition of the present invention at a concentration of 0.001% to 0.5% (w / w) and the second component of the antibacterial composition of the present invention at a concentration of 0.001% to 0.8% (w / w).

[0045] In a more specific embodiment, the food composition of the present invention contains the first component of the antimicrobial composition of the present invention at a concentration of 0.01% to 0.4% (w / w). In another more specific embodiment, the food composition of the present invention contains the first component of the antimicrobial composition of the present invention at a concentration of 0.05% to 0.4% (w / w). In yet another more specific embodiment, the food composition of the present invention contains the first component of the antimicrobial composition of the present invention at a concentration of 0.05% to 0.3% (w / w).

[0046] In another, more specific embodiment, the food composition of the present invention contains the second component of the antimicrobial composition of the present invention at a concentration of 0.001% to 0.7% (w / w). In another, more specific embodiment, the food composition of the present invention contains the second component of the antimicrobial composition at a concentration of 0.01% to 0.6% (w / w). In another, more specific embodiment, the food composition of the present invention contains the second component of the antimicrobial composition at a concentration of 0.01% to 0.5% (w / w). In another, more specific embodiment, the food composition of the present invention contains the second component of the antimicrobial composition at a concentration of 0.01% to 0.4% (w / w). In another, more specific embodiment, the food composition of the present invention contains the second component of the antimicrobial composition at a concentration of 0.01% to 0.3% (w / w).

[0047] In a specific embodiment, the food composition of the present invention comprises the antimicrobial composition of the present invention, the antimicrobial composition comprising L-lysine hydrochloride as a first component and cinnamic acid as a second component, these present in a ratio of about 1:13 to 1:17, preferably 1:15. In another specific embodiment, the food composition of the present invention comprises the antimicrobial composition of the present invention, the antimicrobial composition comprising L-lysine hydrochloride as a first component and a combination of cinnamic acid and tartaric acid as a second component, which are present in a ratio of approximately 1:2:5.

[0048] In another specific embodiment, the food composition of the present invention comprises the antimicrobial composition of the present invention, wherein the antimicrobial composition comprises L-lysine hydrochloride as a first component and succinic acid as a second component, and these are present in a ratio of about 1:1.5 to 1:2.5. In another specific embodiment, the food composition of the present invention comprises the antimicrobial composition of the present invention, wherein the antimicrobial composition comprises L-lysine hydrochloride as a first component and tartaric acid as a second component, and these are present in a ratio of about 1:1.5 to 1:2.5.

[0049] In another specific embodiment, the food composition of the present invention comprises the antimicrobial composition of the present invention, the antimicrobial composition comprising L-alanine hydrochloride as a first component and malic acid as a second component, these present in a ratio of about 1:18 to 1:22, preferably 1:20. In another specific embodiment, the food composition of the present invention comprises the antimicrobial composition of the present invention, the antimicrobial composition comprising L-alanine hydrochloride as a first component and succinic acid as a second component, these present in a ratio of about 1:18 to 1:22, preferably 1:20.

[0050] In another specific embodiment, the food composition of the present invention comprises the antimicrobial composition of the present invention, the antimicrobial composition comprising L-alanine hydrochloride as a first component and cranberry extract as a second component, which are present in a ratio of about 2:1, 1:1, or 1:1.5. In another specific embodiment of the food composition of the present invention, the first component of the antimicrobial composition of the present invention is L-lysine hydrochloride, the second component of the antimicrobial composition of the present invention is cinnamic acid, and the L-lysine hydrochloride from the antimicrobial composition is present at a concentration of 0.05% to 0.2% (w / w), and the cinnamic acid from the antimicrobial composition is present at a concentration of 0.005% to 0.05% (w / w). In a more specific embodiment, the L-lysine hydrochloride from the antimicrobial composition is present at a concentration of 0.15% (w / w), and the cinnamic acid from the antimicrobial composition is present at a concentration of 0.01% (w / w).

[0051] In another specific embodiment of the food composition of the present invention, the first component of the antimicrobial composition of the present invention is L-lysine hydrochloride, and the second antimicrobial component is a combination of cinnamic acid and tartaric acid, where L-lysine hydrochloride from the antimicrobial composition is present at a concentration of 0.05% to 0.2% (w / w), and cinnamic acid and tartaric acid from the antimicrobial composition are present at concentrations of 0.01% to 0.15% and 0.01% to 0.1% (w / w), respectively. In a more specific embodiment, L-lysine hydrochloride from the antimicrobial composition is present at a concentration of 0.1% (w / w), and cinnamic acid and tartaric acid from the antimicrobial composition are present at concentrations of 0.05% and 0.02% (w / w), respectively.

[0052] In another specific embodiment of the food composition of the present invention, the first component of the antimicrobial composition is L-lysine hydrochloride, and the second component of the antimicrobial composition is succinic acid, where L-lysine hydrochloride is present in the antimicrobial composition at a concentration of 0.1% to 0.3% (w / w), and succinic acid is present in the antimicrobial composition at a concentration of 0.05% to 0.2% (w / w). In a more specific embodiment, L-lysine hydrochloride is present in the antimicrobial composition at a concentration of 0.15% (w / w), and succinic acid is present in the antimicrobial composition at a concentration of 0.1% (w / w).

[0053] In another specific embodiment of the food composition of the present invention, the first component of the antimicrobial composition is L-lysine hydrochloride, and the second component of the antimicrobial composition is tartaric acid, where L-lysine hydrochloride from the antimicrobial composition is present at a concentration of 0.1% to 0.3% (w / w), and tartaric acid from the antimicrobial composition is present at 0.05% and 0.2% (w / w). In a more specific embodiment, L-lysine hydrochloride from the antimicrobial composition is present at a concentration of 0.15% (w / w), and tartaric acid from the antimicrobial composition is present at 0.1% (w / w).

[0054] In another specific embodiment of the food composition of the present invention, the first component of the antimicrobial composition is L-lysine hydrochloride, and the second component of the antimicrobial composition is malic acid, where L-lysine hydrochloride from the antimicrobial composition is present at concentrations of 0.1% and 0.3% (w / w), and malic acid from the antimicrobial composition is present at concentrations of 0.05% and 0.2% (w / w). In a more specific embodiment, L-lysine hydrochloride from the antimicrobial composition is present at a concentration of 0.15% (w / w), and malic acid from the antimicrobial composition is present at a concentration of 0.1% (w / w).

[0055] In another specific embodiment of the food composition of the present invention, the first component of the antimicrobial composition is L-alanine hydrochloride, and the second component of the antimicrobial composition is succinic acid, where L-alanine hydrochloride from the antimicrobial composition is present at concentrations of 0.05% and 0.3% (w / w), and succinic acid from the antimicrobial composition is present at concentrations of 0.005% and 0.1% (w / w). In a more specific embodiment, L-alanine hydrochloride from the antimicrobial composition is present at a concentration of 0.2% (w / w), and succinic acid from the antimicrobial composition is present at a concentration of 0.01% (w / w).

[0056] In another specific embodiment of the food composition of the present invention, the first component of the antimicrobial composition is L-alanine hydrochloride, and the second component of the antimicrobial composition is an organic acid-enriched composition, where the L-alanine hydrochloride from the antimicrobial composition is present at concentrations of 0.1% and 0.3% (w / w), and the organic acid-enriched composition is present at concentrations of 0.1% and 0.3% (w / w). In a more specific embodiment, the L-alanine hydrochloride from the antimicrobial composition is present at a concentration of 0.2% (w / w), and the organic acid-enriched composition is present at a concentration of 0.2% (w / w).

[0057] In another specific embodiment of the food composition of the present invention, the first component of the antimicrobial composition is L-alanine hydrochloride, and the second component of the antimicrobial composition is an organic acid-enriched composition, where the L-alanine hydrochloride from the antimicrobial composition is present at concentrations of 0.1% and 0.3% (w / w), and the organic acid-enriched composition is present at concentrations of 0.1% and 0.3% (w / w). In a more specific embodiment, the L-alanine hydrochloride from the antimicrobial composition is present at a concentration of 0.3% (w / w), and the organic acid-enriched composition is present at a concentration of 0.2% (w / w).

[0058] In another specific embodiment of the food composition of the present invention, the first component of the antimicrobial composition is L-alanine hydrochloride, and the second component of the antimicrobial composition is an organic acid-enriched composition, where the L-alanine hydrochloride from the antimicrobial composition is present at concentrations of 0.005% and 0.1% (w / w), and the organic acid-enriched composition is present at concentrations of 0.05% and 0.2% (w / w). In a more specific embodiment, the L-alanine hydrochloride from the antimicrobial composition is present at a concentration of 0.05% (w / w), and the organic acid-enriched composition is present at a concentration of 0.1% (w / w).

[0059] In another specific embodiment of the food composition of the present invention, the first component of the antimicrobial composition is L-alanine hydrochloride, and the second component of the antimicrobial composition is an organic acid-enriched composition, where the L-alanine hydrochloride from the antimicrobial composition is present at concentrations of 0.05% and 0.2% (w / w), and the organic acid-enriched composition is present at concentrations of 0.1% and 0.3% (w / w). In a more specific embodiment, the L-alanine hydrochloride from the antimicrobial composition is present at a concentration of 0.1% (w / w), and the organic acid-enriched composition is present at a concentration of 0.2% (w / w).

[0060] In a specific embodiment of the food composition of the present invention, tartaric acid and cinnamic acid are present in a ratio of about 1:10 to about 10:1, for example, about 1:5 to 5.1, for example, about 1:2. In another specific embodiment, the antimicrobial composition of the present invention comprises tartaric acid, succinic acid, and cinnamic acid. In a specific embodiment, tartaric acid, succinic acid, and cinnamic acid are present in a ratio of about 1:0.1:0.2 to about 1:1:2.

[0061] Experts will know how to adjust the amounts of the first and second components of the antimicrobial composition of the present invention in the food composition of the present invention. For example, the concentrations of the first and second components may vary depending on the composition of the food.

[0062] In a preferred embodiment, for the manufacture of beverages, beverage concentrates, emulsions and syrups, sauces, dressings, fruit preparations, vegetable preparations, fermented dairy products, fermented meats or canned pet food, the food composition of the present invention comprises L-lysine HCl as the first component of the antimicrobial composition of the present invention, and a combination of cinnamic acid and tartaric acid as the second component of the antimicrobial composition of the present invention. In a more specific embodiment, the food composition of the present invention comprises L-lysine HCl at a concentration of 0.01% to 0.5%, cinnamic acid at a concentration of 0.0005% to 1%, and tartaric acid at a concentration of 0.001% to 1%.

[0063] In a more preferred embodiment, for the production of syrup, the composition of the present invention comprises L-lysine HCl at a concentration of 0.1%, tartaric acid at a concentration of 0.05%, and cinnamic acid at a concentration of 0.02% to 0.04%. In another specific embodiment, the food composition of the present invention includes, in addition to the antimicrobial composition of the present invention, other additives such as herbs; spices; flavorings; colorings; emulsifiers (such as fatty acid monoglycerides) or antioxidants.

[0064] In another aspect, the present invention relates to a nutraceutical or dietary supplement comprising the antimicrobial composition of the present invention and a food or diet-tolerable adjuvant. All the aspects and definitions described above in relation to the aforementioned aspects are equally valid for the current aspects and their aspects.

[0065] As used herein, the term "nutritional supplement" refers to a substance useful in both nutritional and pharmaceutical applications. Therefore, nutritional supplement compositions can be used as supplements for foods and beverages, and as pharmaceutical formulations for enteral or parenteral administration, in the form of solid formulations such as capsules or tablets, or liquid formulations such as solutions or suspensions. As used herein, the expression “adjuvant acceptable for food or diet” refers to any food material that can be used with a food ingredient to enhance, preserve, and improve the properties of the food ingredient. Adjuvants can also function as fillers, diluents, viscosity modifiers, and the like.

[0066] Use of the present invention In another aspect, the present invention relates to the use of the antimicrobial composition of the present invention for the purpose of obtaining a food composition with storage stability, reducing the microbial content in food products, extending the shelf life of a food composition, and preserving fresh or cooked food or food composition.

[0067] As used herein, the terms “food composition” or “foodstuffs” mean substances suitable for human or animal consumption. Furthermore, as used herein, the term “foodstuffs” also includes food ingredients used in the preparation of foodstuffs. As used herein, the term “foodstuffs” includes, but is not limited to, eggs, egg-based products (including, but not limited to, mayonnaise, salad dressings, sauces, ice cream, egg powder, processed egg yolks and products made therefrom); baked goods (including bread, cakes, pastry dough products, laminated dough, batters, muffins, donuts, biscuits, crackers and cookies); confectionery (including chocolate, candy, caramel and halawa), gum (including unsweetened and sweetened gum, bubble gum, soft bubble gum and chewing gum) and pudding; frozen products including sherbet, preferably ice cream and Frozen dairy products including milk; dairy products (including cheese, butter, milk, coffee cream, whipped cream, custard cream, milk beverages and yogurt); mousses, whipped vegetable creams, meat products including processed meat products; edible oils and fats, whipped products with and without bubbles, oil-in-water emulsions, water-in-oil emulsions, margarine, shortening, spreads including low-fat and very low-fat spreads; dressings, mayonnaises, dips, cream-based sauces, cream-based soups, beverages, syrups, spice emulsions, sauces, beverages, pastries, oils, bakery products, fillings, and edible inks.

[0068] In a preferred embodiment, the foodstuffs are products selected from the group consisting of: eggs, mayonnaise, salad dressings, sauces, ice cream, egg powder, processed egg yolks, bread, cakes, pastry dough products, laminated dough, batters, muffins, donuts, biscuits, crackers, cookies, chocolate, candy, caramel, halawa, gum, bubble gum, soft bubble gum, chewing gum, pudding, sherbet, ice cream, ice milk, cheese, butter, milk, coffee cream, whipped cream, custard cream, dairy beverages, yogurt, mousse, whipped vegetable cream, meat, processed meat products, oils, edible oils, fats, oil-in-water emulsions, water-in-oil emulsions, margarine, mayonnaise, dips, cream-based sauces, cream-based soups, beverages, syrups, spice emulsions, sauces, pastries, dairy products, oils, bakery products, fillings, and edible inks.

[0069] In a more preferred embodiment, the foodstuff is a syrup. In a more preferred embodiment, the foodstuff is a fruit syrup. In a specific embodiment, the fruit syrup is selected from the group consisting of banana syrup, berry syrup, orange syrup, grape syrup, grenadine syrup, passion fruit syrup, kiwi syrup, cranberry syrup, and peach syrup. In a preferred embodiment, the food composition of the present invention is grenadine syrup.

[0070] The term "microorganism" refers to any non-cellular or unicellular (including colonies) organism. Microorganisms include all prokaryotes. Microorganisms also include bacterial spores, mycobacteria, protists, non-enveloped viruses, fungal spores, vegetative fungi, yeasts, vegetative bacteria (including cyanobacteria), enveloped viruses and other viruses (e.g., bilino, viroids, phages), and algae (including lichens). This term is used herein interchangeably with "microbe." In some embodiments, a microorganism may be a putrefactive microorganism (food spoilage microorganism).

[0071] As used herein, the term “spoilage microorganism” refers to any organism or active substance whose proliferation can cause food to become unsuitable for human consumption. These spoilage microorganisms are associated with a decline in food quality characteristics such as taste, texture, color, and nutritional value. Food spoilage can be associated with quality parameters or safety issues. While most spoilage microorganisms do not pose a particular risk to food safety, others may be pathogenic and / or produce toxins. In specific embodiments, the putrefactive microorganisms are filamentous fungi, yeasts, or bacteria.

[0072] As used herein, the term “pathogen” refers to any organism or active substance that may cause disease. Pathogens are also sometimes called infectious agents or simply germs. Foodborne pathogens, or pathogens that may be present in food products, are organisms or active substances that contaminate food during storage and transport before consumption, as well as during production and processing. These microorganisms may secrete various components, including toxins, into the extracellular environment during their growth. Other harmful substances may also be released after foodborne pathogens have broken down, contaminating food. Some bacterial and fungal toxins are resistant to inactivation and can withstand harsh processing during food processing.

[0073] In specific embodiments, these active ingredients are bacteria and fungi, certain viruses, prions, and protozoa. In more specific embodiments, the pathogen is a filamentous fungus, yeast, or bacterium. The term "preservation" refers to the process of making food more resistant to microbial growth and slowing down the oxidation of fats. This slows down the processes of decomposition and rancidity.

[0074] As is well known to experts, the amount of the antimicrobial composition of the present invention for the manufacture of food products depends not only on the type of food product but also on the intended use of such product. Therefore, in another embodiment, the present invention relates to a food composition comprising an effective amount of the antimicrobial composition of the present invention.

[0075] "Effective amount" means the amount necessary to achieve a particular effect, according to an amount that can be easily determined by a person skilled in the art through routine experimentation. For example, in relation to this disclosure, the effective amount of the antimicrobial composition of the present invention applied to food products or foodstuffs, such as meat, fish and poultry (both raw / unprocessed and processed) or beverages (such as syrup), to obtain a food composition preparation with storage stability and / or to extend the shelf life of a food composition, is the amount determined to reduce the microbial content and includes, but is not limited to, known parameters including the concentration of the components of the antimicrobial composition of the present invention, the volume and / or surface area of ​​the food composition (meat, fish and poultry, beverages, etc.), and the atmospheric environmental conditions of the food composition.

[0076] The effective amount of the antimicrobial composition of the present invention may vary depending on the properties of the food product or beverage. For example, in one embodiment, a product (e.g., food or beverage) obtained by the above method (or more) comprising a food product (e.g., food or beverage) and the antimicrobial composition of the present invention has in the final product L-lysine hydrochloride in amounts ranging from about 12 ppm, 15 ppm, 20 ppm, 30, 40, 50, 60, 70, 80, 90, 100 ppm to about 6%, 5%, 4%, 4%, 3%, 2%, 1% (or 10000 ppm), 9000 ppm, 8000 ppm, 7000 ppm, 6000 ppm, 5000 ppm, 4000 ppm, 3000 ppm, 2000 ppm, 1000 ppm, 800 ppm, 600 ppm, 500 ppm, 400 ppm, and 300 ppm to 200 ppm w / w, for example, 50 ppm to 1000 ppm.

[0077] For example, in one embodiment, a product (e.g., food or beverage) obtained by the above method (which may include multiple methods) comprising a food product (e.g., food or beverage) and the antimicrobial composition of the present invention, has cinnamic acid in the final product in amounts ranging from about 12 ppm, 15 ppm, 20 ppm, 30, 40, 50, 60, 70, 80, 90, 100 ppm to about 6%, 5%, 4%, 4%, 3%, 2%, 1% (or 10000 ppm), 9000 ppm, 8000 ppm, 7000 ppm, 6000 ppm, 5000 ppm, 4000 ppm, 3000 ppm, 2000 ppm, 1000 ppm, 800 ppm, 600 ppm, 500 ppm, 400 ppm, and 300 ppm to 200 ppm w / w, for example, 50 ppm to 1000 ppm.

[0078] For example, in one embodiment, a product (e.g., food or beverage) obtained by the above method (which may include multiple methods) comprising a food product (e.g., food or beverage) and the antimicrobial composition of the present invention has tartaric acid in the final product in amounts ranging from about 12 ppm, 15 ppm, 20 ppm, 30, 40, 50, 60, 70, 80, 90, 100 ppm to about 6%, 5%, 4%, 4%, 3%, 2%, 1% (or 10000 ppm), 9000 ppm, 8000 ppm, 7000 ppm, 6000 ppm, 5000 ppm, 4000 ppm, 3000 ppm, 2000 ppm, 1000 ppm, 800 ppm, 600 ppm, 500 ppm, 400 ppm, and 300 ppm to 200 ppm w / w, for example, 50 ppm to 1000 ppm. In one embodiment, a product (such as a food or beverage) obtained by the above method (which may be multiple) comprising a food product (such as a food or beverage) and the antimicrobial composition of the present invention has less than 400 ppm of tartaric acid. In other embodiments, tartaric acid may be present in concentrations of about 50 ppm to about 400 ppm, about 100 ppm to about 400 ppm, or about 100 ppm to about 300 ppm.

[0079] For example, in one embodiment, a product (e.g., food or beverage) obtained by the above method (which may include multiple methods) comprising a food product (e.g., food or beverage) and the antimicrobial composition of the present invention has succinic acid in the final product in amounts ranging from about 12 ppm, 15 ppm, 20 ppm, 30, 40, 50, 60, 70, 80, 90, 100 ppm to about 6%, 5%, 4%, 4%, 3%, 2%, 1% (or 10000 ppm), 9000 ppm, 8000 ppm, 7000 ppm, 6000 ppm, 5000 ppm, 4000 ppm, 3000 ppm, 2000 ppm, 1000 ppm, 800 ppm, 600 ppm, 500 ppm, 400 ppm, and 300 ppm to 200 ppm w / w, for example, 50 ppm to 1000 ppm.

[0080] For example, in one embodiment, a product (e.g., food or beverage) obtained by the above method (which may be multiple) comprising a food product (e.g., food or beverage) and the antimicrobial composition of the present invention has in the final product L-alanine hydrochloride in amounts ranging from about 12 ppm, 15 ppm, 20 ppm, 30, 40, 50, 60, 70, 80, 90, 100 ppm to about 6%, 5%, 4%, 4%, 3%, 2%, 1% (or 10000 ppm), 9000 ppm, 8000 ppm, 7000 ppm, 6000 ppm, 5000 ppm, 4000 ppm, 3000 ppm, 2000 ppm, 1000 ppm, 800 ppm, 600 ppm, 500 ppm, 400 ppm, and 300 ppm to 200 ppm w / w, for example, 50 ppm to 1000 ppm.

[0081] For example, in one embodiment, a product (e.g., food or beverage) obtained by the above method (which may include multiple methods) comprising a food product (e.g., food or beverage) and the antimicrobial composition of the present invention has in the final product a cranberry extract in amounts ranging from about 12 ppm, 15 ppm, 20 ppm, 30, 40, 50, 60, 70, 80, 90, 100 ppm to about 6%, 5%, 4%, 4%, 3%, 2%, 1% (or 10000 ppm), 9000 ppm, 8000 ppm, 7000 ppm, 6000 ppm, 5000 ppm, 4000 ppm, 3000 ppm, 2000 ppm, 1000 ppm, 800 ppm, 600 ppm, 500 ppm, 400 ppm, and 300 ppm to 200 ppm w / w, for example, 50 ppm to 1000 ppm.

[0082] Method for extending the shelf life of food products according to the present invention In another aspect, the present invention relates to a method for obtaining a food composition with storage stability or for extending the shelf life of a food composition, comprising contacting the antimicrobial composition of the present invention with a food product. All the aspects and definitions described above in relation to the aforementioned aspects are equally valid for the current aspects and their aspects.

[0083] In a specific embodiment, the foodstuff is a syrup. In a more specific embodiment, the foodstuff is a fruit syrup. In an even more specific embodiment, the foodstuff is a grenadine syrup. In another specific embodiment, the fruit syrup has an acidic pH. In another aspect, the present invention relates to a method for reducing the microbial content in a food composition, wherein the method includes contacting the food composition with the antimicrobial composition of the present invention.

[0084] The term “microorganism,” as already defined, refers to any non-cellular or unicellular (including colonies) organism. Microorganisms include all prokaryotes. Microorganisms also include bacterial spores, mycobacteria, protists, non-enveloped viruses, fungal spores, vegetative fungi, yeasts, vegetative bacteria (including cyanobacteria), enveloped viruses and other viruses (e.g., bilino, viroids, phages), and algae (including lichens). This term is used interchangeably with “microbe” herein. The term "reduce microbial content" refers to a reduction of at least 0.5 Log CFU of microorganisms.

[0085] In specific embodiments, the microorganism is either a filamentous fungus or a yeast. In one embodiment, the antimicrobial composition of the present invention is effective against yeast. In one preferred embodiment, the antimicrobial composition of the present invention is effective against mold or filamentous fungi.

[0086] In one preferred embodiment, the antimicrobial composition of the present invention is effective against bacteria. In one embodiment, the antimicrobial composition of the present invention is effective against yeast, mold, filamentous fungi, and / or bacteria.

[0087] Fungi are any member of the group of eukaryotes, including microorganisms such as yeasts and molds, and more well known as mushrooms. In a specific aspect, filamentous fungi are species of genera selected from the group consisting of Penicillium, Aspergillus, Byssochlamys, Rhizopus, Thalaromyces, Cladosporium, Cephalosporium, Emericellopsis, Pleurotus, Tolepocladium, Trichoderma, Fusarium, Claviceps, Aureobasidium, and Giberella.

[0088] More specifically, the filamentous fungi from the genus Penicillium are P. digitis, P. glabrum, P. crysogenum, P. corylophylum, or P. albicans, or the filamentous fungi from the genus Aspergillus are A. oryzae, A. flavus, A. glabrum, or A. fumigatus.

[0089] Yeast are eukaryotes, single-celled microorganisms belonging to the kingdom of Fungi. Specifically, yeast are species of genera selected from the group of genera Schizosaccharomyces, Candida, Hanseniaspora, Nadsonia, Saccharomycodes, Wickerhamia, Lipomyces, Ambrosiozyma, Pachysolen, Arthroascus, Pachytichospora, Citeromyces, Pichia, Clavispora, Saccharomyces, Cyniclomyces, Saccharomycopsis, Kluyveromyces, Debaryomyces, Schwanniomyces, Dekkera, Sporopachydermia, Guilliermondella, Stephanoascus, Hansenula, Torulaspora, Issatchenkia, Wickerhamiella, Yarrowia, Lodderomyces, Wingea, and Zygosaccharomyces.

[0090] The antimicrobial effect of the antimicrobial composition of the present invention may be exerted against one or more of the fungi or yeast species mentioned herein. In one embodiment, the antimicrobial composition of the present invention is effective against (i.e., inhibits) one or more of the following microorganisms: Zygosaccharomyces rouxii, Zygosaccharomyces bailii, Aspergillus brasiliensis, Aspergillus niger, Penicillium roqueforti, Candida tropicalis, and Pichia farinose.

[0091] In one embodiment, the antimicrobial composition of the present invention is effective against all of the following microorganisms: Zygosaccharomyces rouxii, Zygosaccharomyces bailii, Aspergillus brasiliensis, Aspergillus niger, Penicillium roqueforti, Candida tropicalis, Pichia farinose, Candida albicans, and Saccharomyces cerevisiae. In one preferred embodiment, the antimicrobial composition of the present invention is effective against acetic acid bacteria.

[0092] Accordingly, in one aspect, the present invention relates to a method for obtaining a food composition with storage stability, or for extending the shelf life of a food composition, and / or for reducing the content of acetic acid bacteria in a food composition, comprising contacting the food composition with the antimicrobial composition of the present invention. In a specific embodiment of the method of the present invention, an antimicrobial composition is brought into contact with a food product under conditions that result in the food composition of the present invention.

[0093] kit The present invention also relates to a kit comprising different elements of the antimicrobial composition of the present invention as described herein. In one embodiment, the kit comprises elements that are already mixed and ready to use (e.g., as a blend) and optionally instructions on how to use the components.

[0094] In one embodiment, the kit includes different elements individually and optionally also includes instructions on how to use the components. For example, the kit may include: It may contain a first component selected from one or more L-lysine hydrochloride and L-alanine hydrochloride, Further components of the kit of the present invention are one or more of cinnamic acid, tartaric acid, succinic acid, malic acid, and cranberry extract.

[0095] For example, the kit may include a combination of organic acids selected from the following group: - A combination of cinnamic acid and tartaric acid. - A combination of cinnamic acid and succinic acid, - A combination of cinnamic acid and malic acid, - A combination of tartaric acid and succinic acid, - A combination of tartaric acid and malic acid, - A combination of succinic acid and malic acid, - A combination of cinnamic acid, tartaric acid, and succinic acid, - A combination of cinnamic acid, tartaric acid, and malic acid, - A combination of tartaric acid, succinic acid, and malic acid, - A combination of cinnamic acid, succinic acid, and malic acid, - A combination of cinnamic acid, tartaric acid, and malic acid, - A combination of cinnamic acid, tartaric acid, succinic acid, and malic acid.

[0096] In one embodiment, the kit may include different elements individually and optionally include instructions on how to use the components. For example, the kit may include: (i) L-lysine as the first component, cinnamic acid as the second component, (ii) The first component is L-lysine hydrochloride, and the second component is a combination of cinnamic acid and tartaric acid. (iii) The first component is L-lysine hydrochloride, and the second component is succinic acid.

[0097] (iv) The first component is L-lysine hydrochloride, and the second component is tartaric acid. (v) The first component is L-lysine hydrochloride, and the second component is malic acid, (vi) L-alanine hydrochloride as the first component, succinic acid as the second component, or (vii) The first component is L-alanine hydrochloride, and the second component is cranberry extract. And optionally, instructions on how to use the said ingredients.

[0098] To avoid any ambiguity, any preferences, options, or specific features expressed with respect to a particular aspect, feature, or parameter of the present invention should be considered to be disclosed in conjunction with all other preferences, options, or specific features expressed with respect to the same or different aspects, features, and parameters of the present invention, unless the context indicates otherwise.

[0099] When the terms “contains” or “contains” are used, it means that the composition described must contain only the listed component(s), but may optionally contain additional components. When the terms “essentially consist of” or “essentially consist of” are used, it means that the extract or composition described must contain only the listed component(s), and may also contain small amounts (e.g., up to 5% by weight, or up to 1% or 0.1% by weight) of other components, provided that the additional components do not affect the essential properties of the extract or composition. When the terms “consist of” or “consist of” are used, it means that the extract or composition described should contain only the listed component(s). As used herein, the term “about” means, for example, a variation of ±20%, ±10%, ±5%, ±1%, ±0.5%, or in particular ±0.1% of the specified amount when referring to a measurable value (such as the amount or weight of a particular component in a reaction mixture). The present invention will be illustrated by the following embodiments, which should be considered merely illustrative and not limiting the scope of the invention. [Examples]

[0100] material Yeast extract, glucose, and chloramphenicol broth medium (YGC) [composition per g / liter: yeast extract 5.0; D(+) glucose 20.0; chloramphenicol 0.1], pH adjusted to 3.2 with 1M orthophosphate. Yeast extract, glucose, and chloramphenicol agar medium (YGC) [Composition per g / liter: Yeast extract 5.0; D(+) glucose 20.0; Chloramphenicol 0.1; Agar 14.9].

[0101] Grenadine syrup model [composition in g / liter: crystalline white sugar 400; water 205; fruit puree mix (raspberry, blackcurrant, elderberry) 210; citric acid 5], pH 3.2, 57° Brix. Buffer solution [KH2PO4 3g; Na2HPO4 6g; Tween80 0.10ml; 1 liter with distilled water]. Organic acids (cinnamic acid, tartaric acid, malic acid, succinic acid) were used in 100% pure powder form.

[0102] The cranberry extract used in the test contained 38.6% organic acids (composition per g / 100ml: quinic acid 15.6%; malic acid 13.5%; citric acid 9.3%; shikimic acid 0.2%). To obtain this extract, the cranberry juice concentrate was diluted with an ethanol / water solution and passed through a chromatography column to separate the organic acid fraction from the polyphenol fraction. The organic acid fraction was then concentrated under vacuum and spray-dried to obtain the final powder. The amino acids used were either individual amino acids (alanine, cysteine, glycine, and lysine) or their hydrochloride salts (alanine HCl, cysteine ​​HCl, glycine HCl, and lysine HCl), in 100% pure powder form.

[0103] Hydrochloric acid [HCl, 37%, Merck] was diluted with sterile distilled water according to the required molar concentration. Orthophosphate (H3PO4, 85%, Meck) was used for pH correction. For diluting the microbial culture medium, a 0.9% sodium chloride (NaCl, Merk) solution in deionized sterile water was used. The microorganisms used in in vitro and challenge tests are from the DSMZ collection (Deutsche Sammlung von Mikroorganismen und Zellkulturen) or personal collections of putrefactive microorganisms.

[0104] method Challenge test against mold Mold spores were collected from 14-day cultures grown on yeast extract-glucose-chloramphenicol agar (YGC) at 30°C. The agar plates were immersed in buffer solution, and spores were collected using a sterile rake-type spreader. The spore suspension was filtered through a glass tube to remove hyphae and stored at 6°C until use. Counting was performed using a Neubauer chamber. Viability assays were performed using YGC agar.

[0105] The application matrix was inoculated with 2-3 Log spores / ml and cultured at 25°C for at least 7 days. In vitro tests were performed using YGC medium with pH adjusted to 3.5 using orthophosphate. Each microplate well contained 200 μl of a different condition. YGC medium without preservatives or the test compound was used as a negative control. The test was performed twice. Fruit syrups, primarily grenadine syrup, were used as the application matrix.

[0106] The syrup test was performed twice using sterile tubes containing 5 ml of the application matrix. The effectiveness of the test compound was determined by visually detecting spore germination: (+) indicates no activity against the fungus due to hyphae growth, and (-) indicates inhibitory activity against the fungus due to the absence of hyphae.

[0107] Challenge test on yeast Yeast strains were individually cultured in yeast extract / glucose / chloramphenicol broth medium (YGC) at 30°C. After the culture period, counting was performed on YGC agar. Dilution with 0.9% NaCl was performed to achieve an inoculation rate of 2-3 Log CFU / ml in the application matrix. The test tubes were capped and cultured at 25°C for at least 7 days.

[0108] In vitro tests were performed twice, similar to those for mold. The yeast was cultured using a microplate reader at 25°C with rotational stirring (150 rpm) every 5 minutes, and the absorbance at 600 nm was recorded until the stationary phase was reached. The stationary phase could vary from 16 to 72 hours. The result is the average difference between the absorbance at Tf (final) and the absorbance at T0 [Abs Tf - Abs T0]. Therefore, a larger difference between these two measurements indicates greater yeast growth in a particular medium. Regarding mold, we conducted two challenge tests using fruit syrup (mainly grenadine syrup).

[0109] Viability platings were performed on YGC agar plates at different point types for at least 7 days. Taking inoculation rates into account, results are expressed as the difference between the yeast concentration at the end of the experiment and the yeast concentration on the inoculation day (Log CFU / ml on the final day - Log CFU / ml on day 0). A difference greater than 1 Log CFU / ml indicates yeast growth, while a difference less than 1 Log CFU / ml indicates inhibited yeast growth.

[0110] result L-lysine HCl and cinnamic acid Tests on the yeast Zygosaccharomyces rouxii DSM7525 in the application (syrup). Table 1. Test results for the yeast Zygosaccharomyces rouxii DSM7525 (Day 28) [Table 1]

[0111] When lysine HCl or cinnamic acid were applied individually to grenadine syrup at concentrations of 0.15% and 0.01%, respectively, the growth of Zygosaccharomyces rouxii DSM7525 was not inhibited. Surprisingly, when lysine HCl and cinnamic acid were applied in combination at the same doses as above, the growth of Zygosaccharomyces rouxii DSM7525 was inhibited.

[0112] On day 0, the syrup was inoculated with the yeast Zygosaccharomyces rouxii DSM7525 at a rate of 3.7 Log CFU / ml. Considering this inoculation rate, a difference (Log CFU / ml on day 28 - Log CFU / ml on day 0) greater than 1 Log CFU / ml indicates yeast growth, while a difference less than 1 Log CFU / ml indicates inhibited yeast growth.

[0113] L-lysine HCl, cinnamic acid, and tartaric acid Table 2. Test results for Aspergillus brasiliensis mold in syrup (Day 28) [Table 2]

[0114] When lysine HCl, cinnamic acid, and tartaric acid were applied individually to grenadine syrup at concentrations of 0.1%, 0.02%, and 0.05%, respectively, the growth of Aspergillus brasiliensis was not inhibited. However, when lysine HCl, tartaric acid, and cinnamic acid were applied in combination at the same doses as above, the growth of Aspergillus brasiliensis was inhibited. Table 3. Test results for Aspergillus niger mold in syrup (Day 28) [Table 3]

[0115] When lysine HCl, cinnamic acid, or tartaric acid were applied individually to grenadine syrup at concentrations of 0.1%, 0.02%, and 0.05%, respectively, the growth of Aspergillus niger was not inhibited. However, when lysine HCl, tartaric acid, and cinnamic acid were applied in combination at the same doses as above, the growth of Aspergillus niger was inhibited.

[0116] L-lysine HCl and succinic acid Table 4. In vitro tests for yeast [Table 4]

[0117] When lysine HCl or succinic acid were applied alone to grenadine syrup at concentrations of 0.15% and 0.01%, respectively, the growth of Zygosaccharomyces rouxii DSM7525 was not inhibited. Surprisingly, when lysine HCl and succinic acid were applied in combination at the same doses as above, the growth of Zygosaccharomyces rouxii DSM7525 was inhibited.

[0118] L-lysine HCl and tartaric acid Table 5. In vitro tests for yeast [Table 5]

[0119] When lysine HCl or tartaric acid were applied alone to grenadine syrup at concentrations of 0.15% and 0.01%, respectively, the growth of Zygosaccharomyces rouxii DSM7525 was not inhibited. Surprisingly, when lysine HCl and tartaric acid were applied in combination at the same doses as above, the growth of Zygosaccharomyces rouxii DSM7525 was inhibited.

[0120] L-alanine HCl and malic acid Table 6. In vitro tests for yeast [Table 6]

[0121] When alanine HCl or malic acid were applied to culture medium alone at concentrations of 0.2% and 0.1%, respectively, the growth of Zygosaccharomyces bailii was not inhibited. Surprisingly, when alanine HCl and malic acid were applied in combination at the same doses as above, the growth of Zygosaccharomyces bailii was inhibited.

[0122] L-alanine HCl and succinic acid Table 7. In vitro tests for yeast [Table 7]

[0123] When alanine HCl or succinic acid were applied to culture medium alone at concentrations of 0.2% and 0.1%, respectively, the growth of Zygosaccharomyces bailii was not inhibited. Surprisingly, when alanine HCl and succinic acid were applied in combination at the same doses as above, the growth of Zygosaccharomyces bailii was inhibited.

[0124] L-alanine HCl and cranberry extract Table 8. Tests for Aspergillus brasiliensis mold in syrup. [Table 8]

[0125] When alanine HCl or cranberry extract were applied individually to grenadine syrup at concentrations of 0.1% and 0.2%, respectively, the growth of Aspergillus brasiliensis was not inhibited. Surprisingly, when alanine HCl and cranberry extract were applied in combination at the same doses as above, the growth of Aspergillus brasiliensis was inhibited. Table 9. Tests for Aspergillus niger mold in syrup. [Table 9]

[0126] When alanine HCl or cranberry extract were applied individually to grenadine syrup at concentrations of 0.1% and 0.2%, respectively, the growth of Aspergillus niger was not inhibited. Surprisingly, when alanine HCl and cranberry extract were applied in combination at the same doses as above, the growth of Aspergillus niger was inhibited. Table 10. Tests for the mold Penicillium roqueforti in syrup. [Table 10]

[0127] When alanine HCl or cranberry extract were applied alone to grenadine syrup at concentrations of 0.1% and 0.2%, respectively, the growth of Penicillium roqueforti was not inhibited. Surprisingly, when alanine HCl and cranberry extract were applied in combination at the same doses as above, the growth of Penicillium roqueforti was inhibited.

[0128] in vitro tests for yeast Table 11. Tests on the yeast Candida tropicalis [Table 11]

[0129] When alanine HCl or cranberry extract were applied to culture medium alone at concentrations of 0.05% and 0.1%, respectively, the growth of Candida tropicalis was not inhibited. Surprisingly, when alanine HCl and succinic acid were applied in combination at the same doses as above, the growth of Candida tropicalis was inhibited. Table 12. In vitro tests for the yeast Zygosaccharomyces bailii DSM70834 [Table 12]

[0130] When alanine HCl or cranberry extract was applied to the culture medium alone at concentrations of 0.05% and 0.1%, respectively, the growth of the Zygosaccharomyces bailii strains DSM70834 and DSM70492 was not inhibited. Surprisingly, when alanine HCl and succinic acid were applied in combination at the same doses as above, the growth of the Zygosaccharomyces bailii pool was inhibited. Table 13. In vitro studies on the yeast Pichia farinosa 2065 [Table 13]

[0131] When alanine HCl or cranberry extract were applied to culture medium alone at concentrations of 0.05% and 0.1%, respectively, the growth of Pichia farinosa was not inhibited. Surprisingly, when alanine HCl and succinic acid were applied in combination at the same doses as above, the growth of Pichia farinosa was inhibited.

[0132] Testing of the application (syrup) against a pool of yeast strains Zygosaccharomyces bailii DSMZ 70834 and DSMZ 70492. Table 14. Tests on a pool of yeast strains Zygosaccharomyces bailii. [Table 14]

[0133] When alanine HCl or cranberry extract were applied individually to grenadine syrup at concentrations of 0.1% and 0.2%, respectively, the growth of the Zygosaccharomyces bailii strains DSMZ 70834 and DSMZ 70492 was not inhibited. Surprisingly, when alanine HCl and cranberry extract were applied in combination at the same doses as above, the growth of these yeast strains was inhibited.

Claims

1. Antimicrobial composition including the following: (i) The first component, which is an amino acid selected from the group consisting of L-lysine hydrochloride and L-alanine hydrochloride, or a combination thereof, and (ii) The second component is an organic acid selected from the group including cinnamic acid, tartaric acid, succinic acid, malic acid, or a combination thereof, or a composition containing an organic acid.

2. The antimicrobial composition according to claim 1, wherein the composition containing an organic acid comprises one or more of quinic acid, malic acid, citric acid, formic acid, propionic acid, ferulic acid, levulinic acid, chlorogenic acid, and shikimic acid, or a combination thereof.

3. The antimicrobial composition according to claim 2, wherein the composition containing an organic acid is a cranberry extract, and optionally the cranberry extract is substantially free of polyphenols.

4. The antimicrobial composition according to claims 2 to 3, wherein the composition containing organic acids comprises quinic acid, malic acid, citric acid, and shikimic acid, which are present in a weight ratio of approximately 78:67.5:46.5:

1.

5. The antimicrobial composition according to any one of claims 1 to 4; here (i) The first component is L-lysine hydrochloride, and the second component is cinnamic acid. (ii) The first component is L-lysine hydrochloride, and the second component is a combination of cinnamic acid and tartaric acid. (iii) The first component is L-lysine hydrochloride, and the second component is succinic acid. (iv) The first component is L-lysine hydrochloride, and the second component is tartaric acid. (v) The first component is L-lysine hydrochloride, and the second component is malic acid. (vi) The first component is L-alanine hydrochloride, and the second component is cinnamic acid. (vii) The first component is L-alanine hydrochloride, and the second component is a combination of cinnamic acid and tartaric acid. (viii) The first component is L-alanine hydrochloride, and the second component is succinic acid. (ix) The first component is L-alanine hydrochloride, and the second component is tartaric acid. (x) The first component is L-alanine hydrochloride, and the second component is malic acid. (xi) The first component is L-alanine hydrochloride, and the second component is succinic acid, or (xii) The first component is L-alanine hydrochloride, and the second component is cranberry extract.

6. A food composition comprising the antimicrobial composition according to any one of claims 1 to 5, wherein the food composition has an acidic pH.

7. The food composition according to claim 6, wherein the first component of the antimicrobial composition is present at a concentration of 0.001 to 0.5% (w / w), and the second component of the antimicrobial composition is present at a concentration of 0.001 to 0.8% (w / w).

8. The food composition according to claim 6; here (i) The first component of the antimicrobial composition is L-lysine hydrochloride, and the second component of the antimicrobial composition is cinnamic acid, where L-lysine hydrochloride is present in the antimicrobial composition at a concentration of 0.15% (w / w), and cinnamic acid is present in the antimicrobial composition at a concentration of 0.01% (w / w). (ii) The first component of the antimicrobial composition is L-lysine hydrochloride, and the second antimicrobial component is a combination of cinnamic acid and tartaric acid, where L-lysine hydrochloride from the antimicrobial composition is present at a concentration of 0.1% (w / w), and cinnamic acid and tartaric acid from the antimicrobial composition are present at concentrations of 0.05% and 0.02% (w / w), respectively. (iii) The first component of the antimicrobial composition is L-lysine hydrochloride, and the second component of the antimicrobial composition is succinic acid, where L-lysine hydrochloride is present in the antimicrobial composition at a concentration of 0.15% (w / w), and succinic acid is present in the antimicrobial composition at a concentration of 0.1% (w / w), (iv) The first component of the antimicrobial composition is L-lysine hydrochloride, and the second component of the antimicrobial composition is tartaric acid, where L-lysine hydrochloride is present in the antimicrobial composition at a concentration of 0.15% (w / w), and tartaric acid is present in the antimicrobial composition at a concentration of 0.1% (w / w), (v) The first component of the antimicrobial composition is L-lysine hydrochloride, and the second component of the antimicrobial composition is malic acid, where L-lysine hydrochloride is present in the antimicrobial composition at a concentration of 0.15% (w / w), and malic acid is present in the antimicrobial composition at a concentration of 0.1% (w / w). (vi) The first component of the antimicrobial composition is L-alanine hydrochloride, and the second component of the antimicrobial composition is succinic acid, where L-alanine hydrochloride is present in the antimicrobial composition at a concentration of 0.2% (w / w), and succinic acid is present in the antimicrobial composition at a concentration of 0.01% (w / w). (vii) The first component of the antimicrobial composition is L-alanine hydrochloride, and the second component of the antimicrobial composition is an organic acid-enriched composition, where the L-alanine hydrochloride from the antimicrobial composition is present at a concentration of 0.2% (w / w), and the organic acid-enriched composition is present at a concentration of 0.2% (w / w), (viii) The first component of the antimicrobial composition is L-alanine hydrochloride, and the second component of the antimicrobial composition is an organic acid-enriched composition, where the L-alanine hydrochloride from the antimicrobial composition is present at a concentration of 0.3% (w / w), and the organic acid-enriched composition is present at a concentration of 0.2% (w / w), (ix) The first component of the antimicrobial composition is L-alanine hydrochloride, and the second component of the antimicrobial composition is an organic acid-enriched composition, where the L-alanine hydrochloride from the antimicrobial composition is present at a concentration of 0.05% (w / w), and the organic acid-enriched composition is present at a concentration of 0.1% (w / w). (x) The first component of the antimicrobial composition is L-alanine hydrochloride, and the second component of the antimicrobial composition is an organic acid-enriched composition, where the L-alanine hydrochloride from the antimicrobial composition is present at a concentration of 0.1% (w / w), and the organic acid-enriched composition is present at a concentration of 0.2% (w / w).

9. The use of the antimicrobial composition according to any one of claims 1 to 5, for the purpose of obtaining a food composition with storage stability, reducing the microbial content in a food composition, extending the shelf life of a food composition, or preserving fresh or cooked food or a food composition.

10. A method for obtaining a food preparation with storage stability or for extending the shelf life of a food composition, comprising contacting an antimicrobial composition according to any one of claims 1 to 5 with a food product.

11. The food composition according to claims 6 to 8 or the method according to claim 10, wherein the food composition is a syrup.

12. A method for reducing the microbial content in a food composition, comprising contacting the food composition with an antimicrobial composition according to any one of claims 1 to 5.

13. The use according to claim 9 or the method according to claim 12, wherein the microorganism is a filamentous fungus or a yeast.

14. A use or method according to claim 13, wherein the filamentous fungus is a species from a genus selected from the group consisting of Penicillium, Aspergillus, Rhizopus, Thalaromyces, Cladosporium, Cephalosporium, Emericellopsis, Pleurotus, Tolepocladium, Trichoderma, Fusarium, Claviceps, Aureobasidium and Giberella, and / or the yeast is Schizosaccharomyces, Candida, Hanseniaspora, Nadsonia, Saccharomycodes, Wickerhamia, Lipomyces, Ambrosiozy The use or method is a species from a genus selected from the group of genera ma, Pachysolen, Arthroascus, Pachytichospora, Citeromyces, Pichia, Clavispora, Saccharomyces, Cyniclomyces, Saccharomycopsis, Kluyveromyces, Debaryomyces, Schwanniomyces, Dekkera, Sporopachydermia, Guilliermondella, Stephanoascus, Hansenula, Torulaspora, Issatchenkia, Wickerhamiella, Yarrowia, Lodderomyces, Wingea, and Zygosaccharomyces.

15. The use or method according to claim 14, wherein the filamentous fungus from the genus Penicillium is P. digitis, P. glabrum, P. crysogenum, P. corylophylum, or P. albicans, or the filamentous fungus from the genus Aspergillus is A. oryzae, A. flavus, A. glabrum, or A. fumigatus.

16. The food composition according to claim 6; here (i) The first component of the antimicrobial composition is L-alanine hydrochloride, and the second component of the antimicrobial composition is cinnamic acid, where L-alanine hydrochloride from the antimicrobial composition is present at a concentration of 0.15% (w / w), and cinnamic acid from the antimicrobial composition is present at a concentration of 0.01% (w / w); or (ii) The first component of the antimicrobial composition is L-alanine hydrochloride, and the second antimicrobial component is a combination of cinnamic acid and tartaric acid, where L-alanine hydrochloride from the antimicrobial composition is present at a concentration of 0.1% (w / w), and cinnamic acid and tartaric acid from the antimicrobial composition are present at concentrations of 0.05% and 0.02% (w / w), respectively; or (iii) The first component of the antimicrobial composition is L-alanine hydrochloride, and the second component of the antimicrobial composition is succinic acid, wherein the L-alanine hydrochloride from the antimicrobial composition is present at a concentration of 0.15% (w / w), and the succinic acid from the antimicrobial composition is present at a concentration of 0.1% (w / w); or (iv) The first component of the antimicrobial composition is L-alanine hydrochloride, and the second component of the antimicrobial composition is tartaric acid, where L-alanine hydrochloride from the antimicrobial composition is present at a concentration of 0.15% (w / w), and tartaric acid from the antimicrobial composition is present at a concentration of 0.1% (w / w); or (v) The first component of the antimicrobial composition is L-alanine hydrochloride, and the second component of the antimicrobial composition is malic acid, where L-alanine hydrochloride from the antimicrobial composition is present at a concentration of 0.15% (w / w), and malic acid from the antimicrobial composition is present at a concentration of 0.1% (w / w).

Images