Ferulic Acid Preservation Composition for Delaying Bacterial Spoilage
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing food preservation methods struggle to effectively inhibit the growth of lactic acid bacteria and pathogenic bacteria, leading to spoilage and safety issues, particularly in products with high water content and during storage.
Innovation Solution
A combination of ferulic acid and organic acids, such as acetic, lactic, and propionic acids, is applied in specific molar ratios and distributions within or on the surface of food products to inhibit bacterial spoilage.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If common preservatives (sorbic acid, benzoic acid, nitrites) are used to inhibit bacterial growth, then microbial safety is improved, but harmful effects on consumers and product quality deteriorate
Solution Approach 1:
The patent changes the chemical parameters of preservatives by using ferulic acid in combination with organic acids (acetic, propionic, lactic acid) at specific concentrations and molar ratios. This parameter change provides effective bacterial inhibition while avoiding the harmful effects associated with traditional preservatives like sorbic acid and nitrites.
Solution Approach 2:
The patent employs a composite preservative system combining ferulic acid with multiple organic acids. This composite approach creates a synergistic effect that enhances antimicrobial activity while maintaining product safety and quality, resolving the contradiction between effectiveness and harmfulness.
2Reliability
If ferulic acid and organic acids are applied in high concentrations to effectively inhibit lactic acid bacteria, then preservation effectiveness is improved, but product taste and quality deteriorate
Solution Approach 1:
The patent optimizes the concentration parameters of ferulic acid (0.01-1% w/v) and organic acids (0.1-5% w/v) to achieve effective preservation while maintaining acceptable product taste. The specific molar ratio range (0.1-10) further refines these parameters to balance effectiveness and quality.
Solution Approach 2:
The patent applies preservatives with different distribution strategies - homogeneous distribution throughout the product or surface application only. This local quality approach ensures effective inhibition of lactic acid bacteria while minimizing impact on overall product taste and quality characteristics.
3Reliability
If preservatives are homogeneously distributed throughout the food product, then preservation effectiveness is improved, but manufacturing complexity increases
Solution Approach 1:
The patent provides flexibility in preservative distribution by offering two options: homogeneous distribution throughout the product or application limited to the surface. This local quality principle allows manufacturers to choose the simpler surface application method when appropriate, reducing manufacturing complexity while maintaining preservation effectiveness.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The combination effectively delays bacterial spoilage, ensuring extended shelf life and safety of food products, particularly those with high water content, under ambient and refrigerated conditions.
Implementation Method 1
The combination of ferulic acid and organic acid effectively delays bacterial spoilage of food products
Data Source
AI summary
The present invention provides a preserved food product comprising a ferulic acid component and an organic acid component in a molar ratio of at least 0.1, the ferulic acid component being selected from ferulic acid, ferulate and combinations thereof; and the organic acid component being selected from acetic acid, acetate, lactic acid, lactate, propionic acid, propionate and combinations thereof; wherein(i) the ferulic acid component and the organic acid component are homogeneously distributed throughout the preserved food product and said food product contains per kg of food product 3.6-75 mmol of the ferulic acid component and 10-200 mmol/kg of the organic acid component; or(ii) the surface of the food product contains 3.6-75 mmol per kg of the ferulic acid component and 10-200 mmol per kg of the organic acid component, the surface of the food product being defined as the outside layer of the food product having a thickness of 0.5 mm.The inventors have found that bacterial spoilage of food products can be delayed very effectively by using a combination of ferulic acid component and organic acid component in carefully balanced concentrations.