IMPROVED BIOLOGICALLY DERIVED FOOD PRESERVATIVE
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United States of America
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Apr 3, 2025
app pub date -
Jan 11, 2022
filing date -
Jan 11, 2022
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Abstract
A food preservative includes a synergistic combination of a polyphenolic compound and a phenolic aldehyde. In one advantageous form, the polyphenolic compound is selected from the group consisting of hesperidin, ellagic acid, catechin, epigallocatechin, crude extract of citrus, pomegranate, and a crude extract of green tea and the phenolic aldehyde is vanillin. Advantageously, the composition has synergistic effects to limit microbial growth, acting as an antimicrobial agent and/or an antioxidant.
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