阅读说明：本技术 食品与饮料的消毒和防腐方法 (Method for sterilizing and preserving food and beverage ) 是由 马库斯·陶普 英戈·布罗达 于 2019-07-08 设计创作，主要内容包括：本发明涉及纳他霉素和海藻糖胺的混合物和这些混合物用于食品和饮料的消毒及后续防腐的用途,并且涉及将要求保护的混合物掺入食品和饮料的方法。(The present invention relates to mixtures of natamycin and fucosamine and the use of these mixtures for the disinfection and subsequent preservation of food and beverages, and to a method for incorporating the claimed mixtures into food and beverages.)

1. A mixture comprising natamycin and fucosamine in an amount of >95 wt. -%, based on the total weight of the mixture.

2. Mixture according to claim 1, characterized in that natamycin and fucosamine are present in the mixture in an amount of >98 wt. -%, based on the total weight of the mixture.

3. Mixture according to claim 1 or 2, characterized in that natamycin and fucosamine are present in the mixture in a weight ratio of from 1:10 to 10:1, preferably from 1:8 to 1: 3.

4. Mixture according to at least one of claims 1 to 3, characterized in that natamycin and fucosamine are present in the mixture in a weight ratio of from 1:6 to 1: 3.

5. Use of the mixture according to at least one of claims 1 to 4 for the disinfection and preservation of food and beverages.

6. Use according to claim 5, characterized in that the amount of the mixture according to claim 1 is from 0.01(mg/L) to 100(mg/L), based on the amount of beverage or food to be treated.

7. Use according to any one of claims 5 and 6, characterized in that the beverages treated are refreshing beverages and also alcoholic beverages, such as in particular iced tea, sports drinks, fruit juices and drinks containing fruit juices, wine, cocktails, polo-sweet, cider, mixed beer beverages.

8. Use according to at least one of claims 5 to 7, characterized in that the disinfection and preservation is performed against the following microorganisms: aspergillus kawachii (Aspergillus chevalieri), Aspergillus clavatus (Aspergillus clavatus), Aspergillus flavus (Aspergillus flavus), Aspergillus nidulans (Aspergillus nidulans), Aspergillus niger (Aspergillus niger), Aspergillus ochraceus (Aspergillus ochraceus), Aspergillus oryzae (Aspergillus oryzae), Aspergillus griseus (Botrytis cinerea), Fusarium sporotrichioides (Fusarium sporotrichioides), Fusarium candidum (Gloeosporium album), Mucor hominis (Mucor mucedo), Penicillium chrysogenum (Penicillium chrysogenum), Penicillium digitatum (Penicillium), Penicillium expandanum, Penicillium islicum, Penicillium candidum (Penicillium), Penicillium candidum (Candida albicans), Candida albicans (Candida albicans), Candida albicans (Candida albicans), Candida albicans, or Candida albicans.

9. A method for disinfecting beverages or foodstuffs, characterized in that a mixture according to claim 1 is incorporated into these beverages or foodstuffs.

10. The method of claim 9, wherein the beverage is sterilized and preserved.

11. The method of claim 10, wherein the incorporation is by addition of an automated metering system.

12. Process according to either of claims 10 and 11, characterized in that the incorporation of the mixture is carried out at a temperature of from 4 ℃ to 40 ℃.

13. Method according to at least one of the claims 10 to 12, characterized in that the pH of the beverages is from 5 to 8.

Technical Field

The present invention relates to mixtures of natamycin (natamycin) and fucosamine and the use of these mixtures for the disinfection and preservation of food and beverages, and to a method for incorporating the mixtures according to the invention into these food and beverages.

Background

Due to the presence of large amounts of nutrients and the introduction of microorganisms in various ways during the production process, beverages and food products are easily contaminated with microorganisms, which eventually leads to spoilage and non-use of the product. In addition, microbial contamination of beverages and foods presents health risks to consumers. The use of chemical preservatives prevents the survival or growth of microorganisms in food and beverages.

As the worldwide circulation of food products is increasing, more and more interesting in beverages are microorganisms which are hitherto unknown, for example to beverage manufacturers. It is becoming increasingly apparent that preservatives are not sufficiently strong and therefore very high concentrations of preservatives are used in order to prevent the proliferation of microorganisms which can contaminate the beverage. However, the use of high concentrations of preservatives is disadvantageous from an economic point of view and is subject to legal regulations.

Natamycin is used as a preservative for the treatment of cheese and sausage surfaces and in some countries also for the preservation of yoghurt, refreshment drinks, and wine and cider.

US-B6136356 discloses the use of a combination of dimethyl dicarbonate, natamycin and a selected sorbate to protect beverages and food against mould formation. This mixture is also not effective against all microorganisms.

The active ingredient natamycin has a complex structure and belongs to the group of so-called polyene macrolides. Also present in the molecule is the so-called trehalose amine, which is an amino sugar. Natamycin as active substance shows limited stability under ambient conditions and may decompose into various products under the influence of pH, temperature, oxidation and light. In acids, like for example in wine or soft drinks, natamycin is rapidly decomposed by hydrolysis. In this case, The aminosaccharidosisamine is released (Brik H.,1976, The Journal of Antibiotics, vol. 6 XXIX, p. 632-637).

Thus, there remains a need for effective disinfecting and preserving mixtures that overcome the disadvantages of the prior art.

Disclosure of Invention

It has been surprisingly found that the trehalose amines in combination with natamycin have a synergistic and improved antimicrobial effect.

Accordingly, the present invention provides a mixture comprising natamycin and fucosamine in an amount of >95 wt. -%, based on the total weight of the mixture.

Natamycin (CAS No. 7681-93-8, also known as pimaricin) is (8E,14E,16E,18E,20E) - (1R,3S,5R,7R,12R,22R,24S,25R,26S) -22- (3-amino-3, 6-dideoxy-25-D-mannopyranosyloxy) -1,3, 26-trihydroxy-12-methyl-10-oxo-6, 11, 28-trioxatricyclo [22.3.1.05,7] octacosane-8, 14,16,18, 20-pentene-25-carboxylic acid.

Trehalose amine (CAS number 527-38-8) is 3-amino-3, 6-dideoxy mannose.

The natamycin and the fucosamine are preferably present in the mixture in an amount of >98 wt. -%, based on the total weight of the mixture. Particularly preferably, the mixture consists of natamycin and fucosamine.

Natamycin and fucosamine are present in the mixture in a weight ratio of preferably from 10:1 to 1:10, particularly preferably from 1:8 to 1:3, very particularly preferably from 1:6 to 1: 3.

The mixture according to the invention can be diluted by further additives, such as solvents, or also by further additives, such as, for example, emulsifiers or other suitable food additives. This diluted mixture may then be added to a beverage or food product. Solvents which are hydrophilic, organic and miscible with water can be used as solvents. The mixture according to the invention can also be added to beverages or foodstuffs without further additives. Preferably, no additional additives are added.

The mixture according to the invention may also comprise water, salts and/or solvents as contaminants. These components are preferably present in the mixtures according to the invention in an amount of < 5% by weight, particularly preferably in an amount of < 2% by weight. It is particularly preferred that the mixture according to the invention does not contain any contaminants.

Furthermore, the present invention covers the use of the mixture according to the invention for the disinfection and preservation of food and beverages.

Preferably, the amount of the mixture according to the invention is from 0.01 to 2000ppm (mg/L), particularly preferably from 0.01 to 100ppm (mg/L), based on the amount of the food or beverage.

The food product in the context of the present invention is preferably a dairy product, such as for example cheese, yoghurt, ice cream or butter, or margarine, salad dressing, jam (p ü ree), mayonnaise, dressing or sausage or bakery product.

Beverages are preferably understood to mean refreshing beverages as well as alcoholic beverages, such as preferably soft drinks, fruit juices and beverages containing fruit juices, flavored refreshing beverages (such as lemonades), teas (so-called ready-to-drink tea beverages), such as preferably iced teas, and sports drinks, tea/refreshing beverage mix containing fruit juices; and also corresponding concentrates, and also iced fruit wine beverages and dealcoholized wines, cocktails, bopom liqueurs, ciders and mixed beer beverages. Particularly preferred beverages are iced tea, sports drinks, fruit juices and fruit juice containing beverages, wine, cocktails, bopomofo, cider and beer-mix beverages.

Preferred microorganisms which can be disinfected and preserved using the mixture according to the invention are yeasts and moulds. Particularly preferably, the compounds according to the invention act against: aspergillus kawachii (Aspergillus chevalieri), Aspergillus clavatus (Aspergillus clavatus), Aspergillus flavus (Aspergillus flavus), Aspergillus nidulans (Aspergillus nidulans), Aspergillus niger (Aspergillus niger), Aspergillus ochraceus (Aspergillus ochraceus), Aspergillus oryzae (Aspergillus oryzae), Aspergillus griseus (Botrytis cinerea), Fusarium sporotrichioides (Fusarium sporotrichioides), Fusarium candidum (Gloeosporium album), Mucor hominis (Mucor mucedo), Penicillium chrysogenum (Penicillium chrysogenum), Penicillium digitatum (Penicillium), Penicillium expandanum, Penicillium islicum, Penicillium candidum (Penicillium), Saccharomyces cerevisiae (Candida albicans), Candida albicans (Candida albicans), Aspergillus niger, Candida albicans (Candida albicans), Aspergillus niger (Candida albicans), Aspergillus niger, Candida albicans), Candida albicans, or Candida albicans. Very particularly preferably, the mixtures according to the invention act against candida albicans.

Both natamycin and fucosamine are commercially available. For example, natamycin is available under the trade name DuPont Danisco Deutschland GmbH from DuPont Danisco Germany LtdAnd (4) obtaining. For example, fucosamine is commercially available from BOC Science Ltd.

Preferably, the food or beverage is preserved after being sterilized by the active ingredients of the mixture according to the invention.

The invention likewise covers methods for the disinfection and preservation of foodstuffs and beverages, in which the mixtures according to the invention are incorporated into these foodstuffs or beverages.

Preferably, the method according to the invention is used for the disinfection and preservation of beverages. The present invention therefore preferably encompasses a method for the disinfection and preservation of beverages, wherein the mixture according to the invention is incorporated into these beverages.

The incorporation of the mixture according to the invention into beverages is preferably carried out at from 4 ℃ to 40 ℃, particularly preferably at from 8 ℃ to 30 ℃.

The beverage incorporated in the mixture preferably has a pH of from 5 to 8, particularly preferably a pH of from 6.5 to 7.5.

The incorporation of the mixture according to the invention into the beverage is preferably carried out by means of an automatic metering system. In this case, the solution is added directly to the beverage stream. Mixing also occurs in the piping system as flow occurs. Similarly, solid bodies may also be added. If the mixture according to the invention is used as a solid, the dissolution is preferably carried out in a separate tank. The mixture according to the invention is then pumped from the separation tank into the beverage stream or injected into a container containing the beverage.

The mixtures according to the invention act in a particularly effective manner against microorganisms, in particular against yeasts and moulds. It has surprisingly been found that the antimicrobial effect is particularly good within the claimed range and that the mixture acts synergistically. Thus, food and beverages can be sterilized and preserved in a particularly effective and cost-effective manner.

Detailed Description

Examples of the invention

Example 1:

growth medium (RPMI-1640 prepared according to CLSI standard M27-A3(CLSI ═ clinical laboratory standardization institute) was contaminated with 1000CFU/mL (CFU ═ colony forming unit) of microorganisms, and the mixtures of natamycin and fucosamine were tested for efficacy and compared to the individual substances. One week later, a portion of the growth medium is tested for the presence of microorganisms and the MIC (minimum inhibitory concentration) is determined using these tests.

Table 1:

example 2:

growth medium (RPMI-1640 prepared according to CLSI standard M27-A3(CLSI ═ clinical laboratory standardization institute) was contaminated with 1000CFU/mL of microorganisms, and the mixtures of natamycin and fucosamine were tested for efficacy and compared to the individual substances. One week later, a portion of the medium was tested for the presence of microorganisms and the MIC (minimum inhibitory concentration) was determined using these tests.

Table 2:

example 3:

growth medium (RPMI-1640 prepared according to CLSI standard M27-A3(CLSI ═ clinical laboratory standardization institute) was contaminated with 1000CFU/mL of microorganisms, and the mixtures of natamycin and fucosamine were tested for efficacy and compared to the individual substances. One week later, a portion of the medium was tested for the presence of microorganisms and the MIC (minimum inhibitory concentration) was determined using these tests.

Table 3:

example 4:

beverages (iced tea, non-carbonated beverages) were contaminated with each of the microorganisms (250CFU/mL) used and mentioned below, and the efficacy of the mixture of natamycin and fucosamine was tested and compared to the individual substances. One week later, a portion of the medium was tested for the presence of microorganisms and the MIC (minimum inhibitory concentration) was determined using these tests.

Microbial inoculation/mL substrate: 250cfu/mL of each of the test microorganisms listed below

Table 4:

according to Kull, F.C. et al, textiles of quaternary ammonium compounds and long-chain fatty acids as anti-fungal agents [ Mixtures of quaternary ammonium compounds and long-chain fatty acids as antifungal agents ], Applied Microbiology; the synergy was determined using the method described in microbiology 9,538-541,1961.

The following relationship applies:

QA/Qa+QB/Qb＝SI

qa is the concentration of substance A, i.e. MIC

Qb-concentration of substance B, i.e. MIC

Concentration of substance A at A/B concentration where microbial growth is inhibited

QB concentration of substance B at A/B concentration where microbial growth is inhibited

SI ═ synergy index

SI ═ 1 means additive effect

SI >1 means antagonism

SI <1 means synergy.