Antimicrobial Composition Stabilization via Sequestering Agents
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Solution Overview
Problem
There is a need for antimicrobial compositions that can effectively disinfect and sanitize food products and surfaces while being safe for direct food contact, retaining natural flavor and texture, and preventing re-contamination, with minimal toxicity and regulatory compliance.
Innovation Solution
A composition comprising lauric arginate ethyl ester and hydrogen peroxide, optionally with a sequestering agent, stabilizing agent, and additional antimicrobial ingredients, which synergistically enhances antimicrobial efficacy and stability, reducing the risk of resistance and toxicity.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If strong antimicrobial agents are used to effectively reduce microorganisms on food products, then microbial control efficacy is improved, but toxicity and safety concerns increase
Solution Approach 1:
The patent combines multiple antimicrobial ingredients (organic acids, essential oils, chitosan, bacteriocins, or peracetic acid) with food-grade carriers to create composite antimicrobial compositions. This composite approach achieves effective microbial control while maintaining safety for direct food contact, as each component contributes to the overall antimicrobial activity without requiring high doses of any single toxic substance.
Solution Approach 2:
The patent specifies controlled concentration ranges for each ingredient (e.g., organic acids at 0.1-5%, essential oils at 0.01-2%, chitosan at 0.1-3%) to optimize the balance between antimicrobial efficacy and safety. By precisely controlling these parameters, the composition achieves reliable microbial reduction while maintaining low toxicity and compliance with food safety regulations.
2Reliability
If antimicrobial compositions are applied to food products to control microorganisms, then food safety is improved, but the natural flavor, color, and texture of the food product may be adversely affected
Solution Approach 1:
The patent specifies controlled concentration ranges for each ingredient to minimize sensory impacts. For example, organic acids are limited to 0.1-5%, essential oils to 0.01-2%, and chitosan to 0.1-3%. These parameter constraints ensure that the antimicrobial composition effectively reduces microorganisms while preserving the natural flavor, color, and texture characteristics of the food product.
Solution Approach 2:
The patent uses food-grade carriers and adjuvants as intermediaries to deliver the antimicrobial ingredients. These carriers (such as water, alcohol, or food-approved substances) facilitate the controlled release and distribution of active ingredients, reducing direct contact concentration and minimizing adverse effects on food sensory properties while maintaining antimicrobial efficacy.
3Reliability
If multiple antimicrobial ingredients are combined to enhance antimicrobial activity and prevent resistance, then microbial control reliability is improved, but composition complexity increases
Solution Approach 1:
The patent creates composite antimicrobial compositions with a limited set of well-defined ingredients (organic acids, essential oils, chitosan, bacteriocins, or peracetic acid, each with specific concentration ranges). This composite structure achieves enhanced antimicrobial activity and resistance prevention through synergistic interactions while maintaining manageable composition complexity through clear ingredient specifications and standardized formulations.
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 composition provides broad-spectrum antimicrobial activity, effectively reducing microbial pathogens on food surfaces and maintaining stability and safety for use on food and human skin, while minimizing adverse effects on taste, color, or texture.
Implementation Method 1
The compositions of the present invention include a mixture of lauric arginate ethyl ester (LAE) with hydrogen peroxide... providing broad-spectrum antimicrobial activity
Implementation Method 2
A composition comprising lauric arginate ethyl ester and hydrogen peroxide... synergistically enhances antimicrobial efficacy
Data Source
AI summary
The present application describes an antimicrobial composition comprising lauric arginate ethyl ester (LAE) and hydrogen peroxide and the use of this composition for disinfecting and sanitizing different types of surfaces such as food products, human skin or mucosa and hard surfaces as well as a method of stabilizing the composition by including a sequestering agent (citrate salt and/or phosphate salt).