Xanthohumol Antimicrobial Composition for Food Preservation
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Solution Overview
Problem
Current antimicrobial agents are ineffective against lactic acid bacteria and molds, particularly those that are cold-tolerant and resistant to carbon dioxide, and often impart off-flavors or pose health concerns due to their synthetic nature, necessitating a need for natural, efficient alternatives.
Innovation Solution
A composition comprising xanthohumol, derived from Humulus lupulus, combined with Propionibacterium-fermented sugar compositions containing propionate and acetate, effectively inhibits the growth of lactic acid bacteria and molds, offering a natural and effective antimicrobial solution for food products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If modified-atmosphere packaging using increased carbon dioxide levels is used, then growth of most micro-organisms is inhibited, but lactic acid bacteria are not susceptible and continue to grow
Solution Approach 1:
The patent changes the chemical parameter by introducing xanthohumol, a natural compound with specific antimicrobial properties. This compound targets lactic acid bacteria through a different mechanism than carbon dioxide, overcoming the resistance of these bacteria to conventional gas-based preservation methods.
Solution Approach 2:
The invention combines xanthohumol with other antimicrobial agents to create a composite preservation system. This composite approach integrates multiple mechanisms of action, ensuring effectiveness against both carbon dioxide-resistant lactic acid bacteria and other spoilage micro-organisms that modified-atmosphere packaging alone cannot control.
2Reliability
If cold-chain storage is used, then growth of temperature-sensitive micro-organisms is inhibited, but cold-tolerant lactic acid bacteria continue to grow
Solution Approach 1:
The patent introduces xanthohumol as a chemical parameter change that operates independently of temperature. This compound maintains its antimicrobial activity against cold-tolerant lactic acid bacteria even at refrigeration temperatures, where conventional cold-chain storage fails to prevent growth of these adapted organisms.
3Reliability
If synthetic preservatives are used, then microbial contamination is prevented, but off-flavors are imparted and health concerns arise
Solution Approach 1:
The patent extracts and utilizes xanthohumol, a natural antimicrobial compound found in hop cones. This extraction approach replaces synthetic preservatives with a naturally occurring substance that provides similar or superior antimicrobial protection without the associated off-flavors and health concerns of synthetic additives.
Solution Approach 2:
The invention converts a potential harm (use of synthetic preservatives with negative consumer perception and health concerns) into a benefit by utilizing xanthohumol, a natural compound that provides effective microbial protection while being consumer-friendly and free from the drawbacks of synthetic additives.
4Object-affected harmful factors
If natural preservatives are used, then consumer acceptance is improved, but antimicrobial effectiveness is insufficient
Solution Approach 1:
The patent creates a composite natural preservative system by combining xanthohumol with other natural antimicrobial agents. This composite formulation maintains the consumer acceptance benefits of natural ingredients while achieving superior and reliable antimicrobial effectiveness against a broad spectrum of spoilage micro-organisms through synergistic interactions between the components.
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 of xanthohumol with other antimicrobial agents significantly decreases microbial growth, extending the shelf-life of food products and ensuring consumer safety without imparting off-flavors, as demonstrated by its effectiveness against various lactic acid bacteria and molds.
Implementation Method 1
A composition comprising xanthohumol, derived from Humulus lupulus, combined with Propionibacterium-fermented sugar compositions containing propionate and acetate, effectively inhibits the growth of lactic acid bacteria and molds
Data Source
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AI summary
The present invention concerns the field of food preservation and more specifically compositions comprising xanthohumol for use as an anti-microbial agent in the preservation of food in combination with another antimicrobial agent. In particular, the present invention provides the use of compositions comprising xanthohumol and a further antimicrobial agent, as an anti-microbial composition against lactic acid bacteria. Such compositions and food products comprising such compositions are also encompassed by the invention.