Abstract: The present disclosure relates to the generation of food grade sugar modified 1-MCP nanobubbles ranging in size from 50 to 600 nm. These nanobubbles have a high degree of stability while in aqueous solution and can inhibit the action of ethylene in different biological processes. In addition, they can reduce the action of ethylene in plant metabolism, making the plant less susceptible to water stress, low temperature stress, and stress from soil conditions, among others. This disclosure also relates to the method of preparing sugar modified 1-MCP nanobubbles, their different uses and applications.

Abstract: Embodiments of the present disclosure provide an auger dip apparatus for the application of antimicrobial solution to raw food. Embodiments of the present disclosure may use an auger as a single moving part to move the food work pieces through the application area for antimicrobial solution. Embodiments of the present disclosure are simple with only one moving auger part to move the food pieces, and the bearing for the moving part, supporting the shaft of the auger, may be configured to be outside of the cabinet with the reservoir of the antimicrobial solution, so that the bearing is not in contact with the antimicrobial solution. This provides for less maintenance and downtime, particularly unscheduled downtime, than a system using more complicated exposed parts. The present disclosure also permits a more compact and lighter configuration for an assembled application unit.

Abstract: A method for forming a dissolvable thermally reduced, solidified and dehydrated coffee is disclosed. The method may comprise the steps of freezing a liquid coffee concentrate and thermally reducing, solidifying and dehydrating the frozen liquid coffee concentrate until a hard outer crust is formed which may have a hardness greater than or equal to an interior portion of the thermally reduced, solidified and dehydrated coffee.

Abstract: The present invention provides an energy-saving quick-freezing method for golden pomfret. The method is putting golden pomfret into a liquid nitrogen quick-freezer with a cavity temperature of A, and when a core temperature of fish body reaches ?6 to ?4° C., turning off the liquid nitrogen quick-freezer; when the cavity temperature of the liquid nitrogen quick-freezer rises to B, starting the liquid nitrogen quick-freezer, and when the core temperature of the fish body reaches ?19 to ?17° C., turning off the liquid nitrogen quick-freezer; and taking out the golden pomfret and storing at ?19 to ?17° C.; wherein, the A is ?105 to ?85° C., the B is ?95 to ?65° C., and A<B.

Abstract: A device and related degassing method for granular or powder material and the use of a blower element, wherein a containment chamber of the granular or powder material and of a gas produced by said material is provided, means for supplying an injection gas with the gas produced by the material having the blower element for feeding the injection gas into said chamber for mixing and/or homogenizing the material and the relative gas produced by the material itself with the injection gas.

Abstract: A conveyor system and related methods of operation for using two or more conveyors to treat at least two separate sides of food items with a chemical intervention solution. The conveyor system can include two or more conveyors arranged in an angled relationship relative to a horizontal plane such that a first side of a food material is presented on a first conveyor and a second side of the food material is presented on a second conveyor. A chemical intervention system including two or more spray assemblies can apply a suitable chemical intervention solution to the first and second sides of food. The two or more conveyors can be arranged at an angle from 20-45 degrees relative to a common horizontal plane.

Abstract: Aspects of the present invention generally relate to systems and methods for processing biomaterials in the absence of atmospheric oxygen and products resulting from such processes. Such processing techniques may dramatically increase the shelf-life expectancies of roasted and milled biomaterial products when the roasted and milled biomaterial products are not exposed to oxygen during processing.

Abstract: The present invention relates to a method and a device for ship-borne freezing of marine products after treated by highly activated water and nondestructive sensing of ice crystals. Through treating the seawater with atmospheric plasma in a certain atmosphere and introducing the tail gas from plasma reactor into the seawater in tail gas collecting device, the highly activated water is obtained. After cooling by the ship-borne refrigeration system, the cooled highly activated water can be used to cool and sterilize the captured marine products timely. During the following freezing processes, both the ultra-high frequency (UHF) electromagnetic field system and pulsed ultrasonic monitoring system are applied simultaneously, which can not only effectively reduce the size of ice crystals and the juice loss of the frozen products during thawing, but also inhibits the thermal effect of electromagnetic field.

Abstract: The present invention relates to novel compositions and their use for anti-sprouting treatment of potatoes.

Abstract: This disclosure provides generally for antimicrobial compositions and methods of use comprising an anthocyanin, an anthocyanidin or metabolites thereof. Methods for promoting healing of a wound using these compositions are also disclosed. These compositions have broad spectrum antimicrobial activity and are safe for human and animal uses. Further, these compositions are safe for medical uses and industrial uses as antiseptic preparations to reduce or prevent microbial growth.

Abstract: The present invention is directed to methods and compositions for making dough-based bakery foods, such as bread having extended mold-free shelf-lives, using new antimicrobial powders comprising an antimicrobial agent dispersed in a carrier. The invention is also directed to methods and compositions for preparing dough-based bakery products, such as bread, having long mold-free shelf-lives, by treating the surface of the dough with the antimicrobial powder. Further, the invention is concerned with bakery products having long, mold-free and anti-staling shelf-lives.

Abstract: Disclosed is an edible coating, a food product coated with the coating and the method for manufacturing the food product. The coating comprises a first layer comprising first edible oil and a second layer comprising a hydrophobic edible particle wherein the hydrophobic edible particle has a diameter from 20 nm to 500 microns. The food product having the coating is resistant to becoming soggy.

Abstract: The present invention discloses composition and methods for reducing the weight loss and/or preserving the natural gloss of post-harvest edible plant matter. In particular, the methods comprising applying to the surface of the plant matter a composition comprising an edible wax having a melting temperature below 70° C.; a hydrocolloid; a fatty acid; an emulsifier; and water, wherein said edible wax is present in a weight percent ranging from about 10% to about 25% of the total weight of the composition.

Abstract: Disclosed are methods for processing harvested produce such as fruits and vegetables, where the sterilization, stabilization and packaging is done in such a manner that it allows for longer retention of freshness, texture, flavor and overall quality than is possible with conventional retort processes and packaging. One specific embodiment discusses sterilizing and packaging harvested produce into a bulk storage container, comprising the steps of cleaning, dicing and blanching said produce, thereby creating pre-processed produce; adding water, at least one acid or salt, and at least one carbohydrate, to said pre-processed produce to form a mixture of pre-processed produce and a liquid packing medium; processing said mixture in an ohmic processing vessel to form a sterilized mixture suitable for aseptic packaging in said container, without first packaging said mixture.

Abstract: The present invention relates to isolated Clostridium perfringens bacteriophage lytic enzymes from baccteriophages CP26F and CP39O, and uses in controlling Clostridium perfringens.

Abstract: Methods and compositions to temporarily delay the ripening, maturation, senescence and pathogen infection of produce such as fruits, vegetables and ornamental plants are provided. The methods involve the application of a photosynthetic pigment and/or membrane stabilizing chemical (e.g. glycine betaine) to produce which is identified as in need of such delay. Application may be prior to harvest, at or during harvest or post-harvest.

Abstract: Foodstuffs such as cereals, vegetables or fruits can be sterilized and disinfected by simple short-time processing for preservation of them over an extended period of time without recourse to substances harmful to human bodies, and prevention of growth of mold. After a foodstuff is brought into contact with overheated steam having a temperature of 250° C. to 620° C., calcium oxide-containing powders are added to and mixed with it. The foodstuff may come into contact with overheated steam simultaneously with addition and mixing of the calcium oxide-containing powders. The time of contact of the foodstuff with overheated steam is preferably 20 seconds to 0.5 second. The calcium oxide-containing powders are preferably natural calcium oxide powders obtained by firing shells, coral, the nacreous layer, eggshells, or bones of animals, fishes or birds.

Abstract: Described herein is an edible coating for food products in which the coatings comprises a polysaccharide cross-linked with a cross-linking agent solution. Also described herein are methods for coating food products and forming clusters of food products. The use of the edible coating for extending the shelf-life of food products is also described.

Abstract: An antimicrobial application system is disclosed, comprising an antimicrobial application unit and a recycle unit. An initial, dilute antimicrobial composition is prepared. The composition is provided to the antimicrobial application unit and applied to workpieces, such as raw poultry. After application to the workpieces, the composition is returned to the recycle tank. The concentration of the antimicrobial in the recycle tank is monitored, and additional antimicrobial is automatically added if the concentration of the antimicrobial in the composition falls below a desired amount. The composition is periodically diverted to a capture tank, and the antimicrobial is selectively removed from the composition. The removed antimicrobial and remaining composition are then disposed of in appropriate manners. The antimicrobial is preferably a quaternary ammonium compound, is more preferably an alkylpyridinium chloride, and is most preferably cetylpyridinium chloride.

Abstract: The described pKa process creates a unique combination of active ingredients. The calcium carbonate carrier is impregnated with various proportions of active ingredients and the compounds are made more effective by the sheer and absorption action as they are combined in the described process. The calcium carrier is adjusted to incorporate small amounts of highly efficient/effective pH adjusters. No natural solution exists in Nature with a pH of 10.6 that is optimal for adjusting the pKa naturally in foods. The present invention effects a change in the pKa of most acids and therefore impacts pH which can positively affect flavor, color and taste. The reduced moisture process in combination with the invention solution applied as a treatment results in fruits and vegetables that exhibit cleaner flavors, better texture, enhanced color and lower microbial counts than is found in standard IQF vegetables currently available.

Abstract: Described herein is an edible coating for preserving at least one organoleptic property of food products in which the coating comprises a polysaccharide solution and a cross-linking agent solution.

Abstract: The described pKa process creates a unique combination of active ingredients. The calcium carbonate carrier is impregnated with various proportions of active ingredients and the compounds are made more effective by the sheer and absorption action as they are combined in the described process. The calcium carrier is adjusted to incorporate small amounts of highly efficient/effective pH adjusters. No natural solution exists in Nature with a pH of 10.6 that is optimal for adjusting the pKa naturally in foods. The present invention effects a change in the pKa of most acids and therefore impacts pH which can positively affect flavor, color and taste. The reduced moisture process in combination with the invention solution applied as a treatment results in fruits and vegetables that exhibit cleaner flavors, better texture, enhanced color and lower microbial counts than is found in standard IQF vegetables currently available.

Abstract: The invention relates to a composition of solid lipid nanoparticles taking the form of a nano-coating for natural fresh foodstuffs, such as seeds, cereals, fruits or vegetables, preferably fresh fruits and vegetables which are coated by means of fluidization, immersion or spraying. According to the invention, the composition comprises: (a) solid lipids or wax, (b) emulsifying stabilizing agents, and film-forming materials in an aqueous dispersion or solution. The inclusion of a submicronic lipophilic system in aqueous dispersion allows the application of the composition to be easily controlled since it is a fluid system with low viscosity, which is advantageous in that it can be applied easily and uniformly and provides improved coating properties, such as sheen, mechanical strength and gas permeability inter alia.

Abstract: Methods for extending the shelf life of processed cucurbita pepo plants are provided herein. A method may include sanitizing an exocarp of the C. pepo vegetable, cutting the whole C. pepo vegetable into fragments, allowing the fragments to excrete a protective coating so as to cover each of the fragments with the protective coating, packaging the fragments in an airtight manner, and chilling the packaged fragments to approximately at or below 34° F.

Abstract: Antimicrobial compositions are provided comprising a pharmaceutically acceptable organic acid and a pharmaceutically acceptable surfactant. This synergistic combination allows compositions to be formulated at low concentrations that have efficacy in reducing bacterial counts by greater than 3 log within 5 minutes of contact while preserving the organoleptic properties of treated foods, including fresh produce. Also provided are methods for the use of the compositions to reduce the microbial load on the surfaces of foodstuffs, processed food products, and the hard surfaces of food preparation machinery, tools, benches, and the like.

Abstract: An antimicrobial intervention for the production of ground meats by treating the exterior of the meat trimmings with an antimicrobial agent before grinding. An apparatus for applying an antibacterial agent to meat trimmings includes a closed or essentially closed chamber for limiting the escape of the antimicrobial agent to the environment during antimicrobial treatment of the trimmings, an entrance system for introducing trimmings into the closed chamber while preventing or significantly limiting the antimicrobial agent from escaping into the environment, an application system for applying an effective amount of the antimicrobial agent to exposed surfaces of the trimmings in the closed chamber; and an exit system for removing the treated trimmings from the closed container while preventing or significantly limiting the escape of antimicrobial agent into the environment.

Abstract: The present invention relates to a method of coating fruit or vegetables, comprising the application of a composition comprising one or more abietic acid ester(s) or mixtures thereof, in combination with one or more terpene(s).

Abstract: An edible, biodegradable container that includes an edible or biodegradable sealant preventing liquids or moisture from foods or beverages stored therein from being absorbed into the container is disclosed. The sealant allows the edible container to contain liquids, even when the liquids are stored for extended periods of time within the container. The sealant may be applied to the interior of the container only, or may be applied to the entire container. The edible container may be configured in any size and shape to hold a plurality of different foods or beverages such as cups, mugs, shot glasses, bowls, or bottles. The edible container may be formed with high side walls, allowing it to hold a beverage and used like a traditional drinking cup or mug. The edible container is configured to be eaten during or after consumption of the food or liquid stored therein.

Abstract: Polydimethylsiloxane and/or siloxane (silicone)-derived chemical compounds are used to coating harvested forages to protect against rain and/or other weather damage and to suppress mold and spoilage in harvested forages. The PDMS compound and derivatives thereof are also found to suppress the damage resulting from oxidation within the feedstuff mass. When applied, PDMS coats the feedstuff and is included in the moisture portion of the feed or forage mass. This helps preserve the feed quality and slows the damaging effects of spoilage organisms and oxidation.

Abstract: The present invention is in the field of meat processing and packaging. Specifically, the invention is a packaged uncooked treated meat product with increased moisture retention, thereby eliminating the need for highly absorbent material in the package.

Abstract: The present invention describes a process to preserve a water-containing product such as a foodstuff, which comprises adding natamycin and nisin to the product, whereby at least 90% (w/v) of natamycin is dissolved and/or less than 10% (w/v) of natamycin is present in crystal form.

Abstract: Provided herein are methods, systems, and devices for improving the quality of fruit, for example, the quality of cherries. There are methods for improving shelf-life and methods for reducing splitting. The methods comprise applying a product or combination of products to the cherries post-harvest and prior to hydrocooling. Such products include sucrose ester based coatings, osmo-regulators, and/or antitranspirants. The systems for packing comprise: (a) picking cherries and placing the cherries into bins in the field; (b) applying a sucrose ester based coating, an osmo-regulator, or an antitranspirant to the cherries using a device configured to treat one or more cherry bins with a solution containing the sucrose ester based coating, an osmo-regulator, or an antitranspirant; (c) moving cherries through a hydrocooler; and (d) moving cherries into a warehouse and onto a packing line.

Abstract: The invention provides fried-chunk food compositions comprising (1) food chunks that have been fried in oil at a temperature of from about 110 to 205° C. to produce fried food chunks having a moisture content of about 16% and an Aw of about 0.7 and (2) from about 5 to about 35% plasticizer applied to the fried food chunks, wherein the fried food chunks with applied plasticizer have a moisture content of about 12% or less and an Aw of about 0.65 or less. The compositions are made without using preservatives, have a desirable texture and appealing meat-like appearance, and are shelf-stable and therefore do not spoil due to unwanted microbial growth.

Abstract: Disclosed herein are anti-microbial wash compositions and methods for using such compositions in controlling microbe growth on a non-meat food product (e.g., fruits, vegetables, grains, eggs, etc.) by applying or contacting the anti-microbial wash composition with a surface of the food product to kill microbes (e.g., bacteria) on a surface of the food product. The anti-microbial wash compositions include a ceragenin compound dispersed in a fluid carrier. The ceragenin compound includes a sterol backbone and a number of cationic groups attached to the sterol backbone. The cationic groups may be attached to the sterol backbone by a hydrolysable linkage so that the ceragenin compound has a relatively short half life (e.g., less than about 40 days), and the wash composition may be applied prior to shipping and washed off after shipping to minimize any ceragenin compound residue.

Abstract: Food packaging materials are provided. In some embodiments, foam sprayable material is provided.

Abstract: A pineapple coating application device may include a frame, and a pineapple roller conveyor carried by the frame and having laterally extending conveyor brushes to advance pineapples along a longitudinal path of travel. Adjacent ones of the laterally extending conveyor brushes may rotatably capture the pineapples therebetween. The pineapple coating application device may include a pineapple coating dispenser, and a laterally extending applicator brush positioned above the pineapple roller conveyor to cooperate with the laterally extending conveyor brushes to apply a coating to the pineapples from the pineapple coating dispenser as the pineapples are rotated and advanced along the longitudinal path of travel.

Abstract: The present invention relates to new food compositions, particularly pet food compositions, which are resistant to microbial contamination, and methods for making the same. The compositions comprise an ingredient in an effective amount to impart antimicrobial activity.

Abstract: The present application discloses microbially-stable solutions of water-solubilized lipophilic vitamins, such as Vitamin E. These solutions contain from about 0.5% to about 30% of a salt selected from potassium chloride, magnesium chloride, calcium chloride, potassium phosphate, calcium phosphate, potassium sulfate, calcium phosphate, magnesium phosphate, magnesium sulfate, potassium iodide, and mixtures of these salts. The method of providing microbially-stable solutions of such water-solubilized lipophilic vitamins, as well as food and beverage products containing those microbially-stabilized water-solubilized lipophilic vitamins, are also disclosed.

Abstract: A baking additive for enhancing the shelf-life and maintaining the volume of a baked product, and methods for producing and using the same. The baking additive comprises a blend of an non-encapsulated acidulate and an acidulate having a fat-based encapsulating coating that is degradable by heat. The combination of the encapsulated and non-encapsulated provides strategic release of the acidulates throughout the baking process such when the baking additive is added to a dry dough mix, the acidulates can sufficiently decrease the pH of the dry dough mix to prevent microbial contamination without interfering with glutton elasticity or the chemical leavening system.

Abstract: The present invention relates to a method for coating food products comprising the application of an aqueous coating composition to the surface of the food product. A further subject is said coating composition and food products coated with said coating composition.

Abstract: An improved pet food product, such as a dog biscuit or other treat, is provided. The pet food product is formed with a coating which includes a polyphosphate as a sequestering agent in an amount of between about 0.5 and 3.0 percent weight as compared to the overall weight of the food product and a non-ionic antimicrobial agent containing from between 10 and 40 percent weight of fat with the remainder being a carrier. The antimicrobial agent is present in an amount between about 0.15 and 2.0 percent weight as compared to the overall weight of the food product.

Abstract: A method for using a bamboo leaf extract as an acrylamide inhibitor for heat processing food, includes adding to the bamboo leaf extract at least one selected from a group consisting of ginkgo extract, tea extract, rosemary extract, apple polyphenol extract, haw extract, onion extract, licorice extract, root of kudzuvine extract, grape seed extract and leech extract; and preparing a composition, in which the bamboo leaf extract takes up 34-95% of the total weight of the composition. The bamboo leaf extract used as the acrylamide inhibitor in food systems has an inhibiting rate to acrylamide formation of up to 15-98%.

Abstract: Antimicrobial compositions are provided comprising a pharmaceutically acceptable organic acid and a pharmaceutically acceptable surfactant. This synergistic combination allows compositions to be formulated at low concentrations that have efficacy in reducing bacterial counts by greater than 3 log within 5 minutes of contact while preserving the organoleptic properties of treated foods, including fresh produce. Also provided are methods for the use of the compositions to reduce the microbial load on the surfaces of foodstuffs, processed food products, and the hard surfaces of food preparation machinery, tools, benches, and the like.

Abstract: The present invention includes a process for producing substantially stable produce, typically vegetables and fruit that can be stored in a refrigerated environment for at least about five weeks without preservatives and at least about three months with preservatives. The process involves holding the produce in an aqueous immersion solution that includes a cellular stabilizing agent for a time sufficient to convert the produce into a heat durable piece and thermally processing the heat durable produce in the immersion solution. The use of additional ingredients as components of the immersion solution such as sweeteners, acids, salt, and preservatives are optional.

Abstract: This invention is a novel composition for preserving fresh cut apples comprising a mixture of ascorbic acid, and one or more of calcium chloride, calcium carbonate, magnesium chloride, calcium hydroxide, and optionally, citric acid or sodium citrate. This invention also relates to a method of preserving fresh cut apples by treating the cut apples with the novel composition dissolved in water and packaging the treated fresh cut apples in a modified atmosphere package.

Abstract: A composition and process for improving the quality of raw food product such as seafood, meat and fowl including a treatment of a bath, rinse, ice blend, steam or spray for preparing the raw food product, such as fresh fish, meat or poultry or produce. Before the treatment is used, the raw product is cleaned in a conventional manner. The treatment composition is intended to clean, deodorize, and disinfect the raw food product. The present invention removes slime and odor from fresh fish in preparation for cooking, and further, disinfects the fish and other food product to be cooked in the event that harmful bacteria or other microbes reside on the raw fish, such as harmful microorganisms which may be a residue of polluted water from which the fish was taken, or may have originated from filthy food preparation facilities.

Abstract: There is provided a method of treating plant parts comprising forming a coating on the surface of said plant parts by applying a layer of a coating composition to said surface of said plant parts, wherein said coating composition comprises (a) one or more wax, and (b) one or more cyclopropene compound.

Abstract: Disclosed are antimicrobial compositions for treating poultry, meat, and other surfaces to substantially eliminate bacteria and microorganism harmful to humans. The compositions include a combination of an aliphatic heteroaryl salt, trichloromelamine, and at least two ammonium salts comprising an aliphatic benzylalkyl ammonium salt, dialiphatic dialkyl ammonium salt, or a tetraalkyl ammonium salt.

Abstract: A mold inhibiting emulsion including: an aqueous phase that includes water; a non-aqueous phase that may optionally include an oil; at least one emulsifier; and at least one mold inhibitor. Also provided is a method of inhibiting mold growth on edible baked products (e.g., bread) that involves applying the mold inhibiting emulsion of the present invention to the exterior surfaces of unbaked dough from which the edible baked product is prepared. The mold inhibiting emulsion may be applied to contact surfaces of a vessel in which dough is baked, and then to upper portions of the dough after it has been placed into the treated vessel. An apparatus for treating the exterior surfaces of unbaked dough with spray applied liquids, is further provided. The apparatus includes first and second spray stations each including a primary spray assembly and a secondary spray assembly activated if the primary spray assembly fails.

Abstract: The invention provides fried-chunk food compositions comprising (1) food chunks that have been fried in oil at a temperature of from about 110 to 205° C. to produce fried food chunks having a moisture content of about 16% and an Aw of about 0.7 and (2) from about 5 to about 35% plasticizer applied to the fried food chunks, wherein the fried food chunks with applied plasticizer have a moisture content of about 12% or less and an Aw of about 0.65 or less. The compositions are made without using preservatives, have a desirable texture and appealing meat-like appearance, and are shelf-stable and therefore do not spoil due to unwanted microbial growth.