Pimaricin-Cyclodextrin Complex Beverage Preservative
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Solution Overview
Problem
Current beverage preservatives, such as benzoic acid, EDTA, and polyphosphates, pose health and environmental concerns due to their detrimental effects and instability, necessitating the development of alternative systems that are both effective and environmentally friendly.
Innovation Solution
A preservative system comprising a pimaricin-cyclodextrin complex, which enhances the solubility and stability of pimaricin, allowing it to inhibit yeast and mold growth in beverages for at least 16 weeks without compromising sensory attributes, and can be combined with povidone and DMDC for enhanced efficacy.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If benzoic acid and its salts are used as preservatives in beverages with vitamin C and high pH, then preservative effectiveness is improved, but benzene formation increases creating health risks
Solution Approach 1:
The patent removes benzoic acid from the preservative system entirely, replacing it with pimaricin and its derivatives. This extraction of the harmful substance while maintaining preservative functionality through alternative natural antimicrobial agents directly resolves the benzene formation issue while preserving preservative effectiveness.
Solution Approach 2:
The patent changes the chemical parameters of the preservative system by substituting benzoic acid with pimaricin, which has different chemical properties and does not undergo the harmful reaction with vitamin C to form benzene. This parameter change maintains preservative action through a different mechanism that is safe in the presence of ascorbic acid.
2Reliability
If EDTA is used as a preservative to sequester metal ions and inhibit microbial growth, then preservative effectiveness is improved, but environmental persistence and pollution increase
Solution Approach 1:
The patent extracts EDTA from the preservative system and replaces it with pimaricin, a natural antimicrobial agent. This removal eliminates the environmental persistence and pollution problems associated with EDTA while maintaining preservative effectiveness through the natural biodegradability of pimaricin.
Solution Approach 2:
The patent employs pimaricin as a biodegradable, environmentally friendly preservative that breaks down naturally, contrasting with EDTA's persistent nature. This approach uses a short-lived, naturally degradable substance that does not accumulate in the environment, resolving the environmental persistence issue.
3Reliability
If polyphosphates are used as preservatives to sequester metals, then preservative effectiveness is improved, but stability in aqueous solution deteriorates leading to sensory issues
Solution Approach 1:
The patent removes polyphosphates from the preservative system and replaces them with pimaricin. This extraction eliminates the stability problems in aqueous solutions that lead to sensory degradation, while maintaining preservative effectiveness through pimaricin's natural antimicrobial properties that do not degrade in the same manner.
4Reliability
If higher concentrations of sorbic acid are used to inhibit spoilage microorganisms, then preservative effectiveness is improved, but regulatory restrictions and sensory impact increase
Solution Approach 1:
The patent extracts sorbic acid from the preservative system and replaces it with pimaricin. This removal eliminates the sensory impact issues and regulatory restrictions associated with high concentrations of sorbic acid, while maintaining preservative effectiveness through pimaricin's natural antimicrobial activity at lower concentrations.
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 pimaricin-cyclodextrin complex effectively prevents spoilage in beverages by maintaining pimaricin's solubility and activity, ensuring a stable product for extended periods while avoiding the drawbacks of traditional preservatives, and when combined with other agents, provides broad-spectrum antimicrobial protection.
Implementation Method 1
a pimaricin-cyclodextrin complex; wherein the preservative system prevents spoilage
Data Source
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AI summary
The present invention provides a beverage preservative system comprising a pimaricin-cyclodextrin complex for use in beverages products. The present invention is further directed to beverage products comprising the beverage preservative systems. The beverage preservative system prevents spoilage by microorganisms in a beverage within a sealed container for a period of at least 16 weeks.