[go: up one dir, main page]

WO2024029635A1 - Boisson présentant une inhibition de la croissance microbienne - Google Patents

Boisson présentant une inhibition de la croissance microbienne Download PDF

Info

Publication number
WO2024029635A1
WO2024029635A1 PCT/JP2023/030627 JP2023030627W WO2024029635A1 WO 2024029635 A1 WO2024029635 A1 WO 2024029635A1 JP 2023030627 W JP2023030627 W JP 2023030627W WO 2024029635 A1 WO2024029635 A1 WO 2024029635A1
Authority
WO
WIPO (PCT)
Prior art keywords
beverage
compounds
added
beverages
ppm
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2023/030627
Other languages
English (en)
Other versions
WO2024029635A8 (fr
Inventor
Atsushi Yoshida
Shoichi Murata
Yoshiaki Yokoo
Yutaka Sakakibara
Atsushi Numata
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Suntory Holdings Ltd
Original Assignee
Suntory Holdings Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Suntory Holdings Ltd filed Critical Suntory Holdings Ltd
Priority to JP2025530965A priority Critical patent/JP2025524249A/ja
Priority to EP23850188.6A priority patent/EP4565072A1/fr
Publication of WO2024029635A1 publication Critical patent/WO2024029635A1/fr
Publication of WO2024029635A8 publication Critical patent/WO2024029635A8/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A23B2/771—Organic compounds containing hetero rings
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A23B2/742—Organic compounds containing oxygen
    • A23B2/75—Organic compounds containing oxygen with doubly-bound oxygen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A23B2/742—Organic compounds containing oxygen
    • A23B2/754—Organic compounds containing oxygen containing carboxyl groups
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B70/00—Preservation of non-alcoholic beverages
    • A23B70/10—Preservation of non-alcoholic beverages by addition of preservatives

Definitions

  • the present invention relates to a beverage containing one or more specific compounds. More specifically, the present invention relates to a beverage exhibiting microbial growth inhibition by containing one or more specific compounds derived from natural products. And more specifically the present invention relates to a beverage exhibiting microbial growth inhibition and having a commercial value of a beverage product, such as stability of appearance.
  • a preservative is an additive which improves preservability by inhibiting microbial growth responsible for the spoilage and deterioration of food and drink.
  • Synthetic preservatives or synthetic antimicrobial agents such as sodium benzoate and potassium sorbate are usually used as a preservative for beverage.
  • synthetic preservatives have been recently shown to have impacts on the gut microbiota, and the concern is the effects on health.
  • sodium benzoate is considered to carry a risk of generation of cancer-causing benzene.
  • sodium benzoate has a distinctive astringency (Patent Literature 1) which may affect the flavor of beverage.
  • potassium sorbate has the problem of low effects on inhibiting growth of specific microorganisms and a characteristic odor.
  • Patent Literature 2 Patent Literature 3
  • Compounds derived from natural products, such as chitosan, are known to have antimicrobial properties.
  • the present inventors have explored compounds derived from natural products suitable for use as a preservative for beverage products (microbial growth inhibitor) and as a result have found 6 compounds.
  • the inventors have conducted a test to observe microbial growth by actually adding these compounds to commercially available beverages, and then have found that the compounds have an effect on inhibiting microbial growth.
  • the present inventors have found that these compounds have stability of appearance (a property of not causing change in appearance over time), which is required for beverage products, and have little effect on the original color and/or taste of beverage, and have arrived at the present invention.
  • the 6 compounds are represented by formulae 1 to 6 described in the section of "DESCRIPTION OF EMBODIMENTS" below.
  • the present invention relates to a beverage comprising any one or more of compounds represented by formulae 1 to 6, or salts thereof.
  • the present invention relates to a beverage comprising any one or more of compounds represented by formulae 1 to 6, or salts thereof at a total concentration of 0.1 to 250 ppm.
  • the present invention also relates to the above beverage in which microbial growth is more inhibited when a microorganism is added to the beverage and the beverage is stored at room temperature for 2 weeks, as compared with that in a beverage with the same composition except for not containing any of the compounds represented by formulae 1 to 6 or a salt thereof.
  • the microorganism is preferably a yeast and/or mold, and more preferably any one or more of the genus Zygosaccharomyces, the genus Saccharomyces, the genus Brettanomyces and the genus Neosartorya. Further, the present invention relates to the above beverage in which the growth of the microbial, genus Alicyclobacillus is more inhibited, as compared with that in a beverage with the same composition except for not containing any of the compounds represented by formulae 1 to 6 or a salt thereof. The present invention relates to a method for producing a beverage, comprising adding any one or more of compounds represented by formulae 1 to 6, or salts thereof.
  • the present invention relates to a method for producing a beverage, comprising adding any one or more of compounds represented by formulae 1 to 6, or salts thereof at a total concentration of 0.1 to 250 ppm.
  • the compounds represented by formulae 1 to 6 are all derived from natural products, but actual addition of the compounds to a beverage product to verify the effect on inhibiting microbial growth and commercial value of the beverage have not been reported before as far as the present inventors know.
  • the beverage of the present invention comprises any one or more of compounds represented by formulae 1 to 6, or salts thereof, microbial growth in the beverage is inhibited, and the beverage has high preservability. All of the compounds represented by formulae 1 to 6 are derived from natural products.
  • the beverage of the present invention comprising any one or more compounds represented by formulae 1 to 6 has the advantage of having an effect on inhibiting microbial growth in a beverage without using a synthetic preservative or with using a reduced amount of the synthetic preservative, for which a synthetic preservative such as sodium benzoate and potassium sorbate must have been used.
  • the synthetic preservative When a synthetic preservative is used, the synthetic preservative is usually added to a beverage at about 200 to 400 ppm, but the compounds represented by formulae 1 to 6 or a salt thereof have the effect on inhibiting microbial growth even at the same or lower concentration than that of a synthetic preservative.
  • One of the compounds represented by formulae 1 to 6 or a salt thereof may be added to a beverage, or two or more of them may be added thereto in combination.
  • the compound to be used may be selected depending on the type and the flavor of the beverage.
  • the compounds represented by formulae 1 to 6 have the advantage of not reducing the commercial value of beverage (e.g., stability of appearance, color and taste) when added to the beverage.
  • Chitosan for example, has been known as an antimicrobial substance derived from a natural product, but is likely to cause cloudiness over time depending on the type of beverage (in other words, chitosan has slightly low stability of appearance).
  • the compounds of formulae 1 to 6 are used at a concentration at which they have antimicrobial effects, they sometimes have appearance stability similar to or higher than that when chitosan is used at the same concentration.
  • the compounds of formulae 1 to 6 are used at a concentration at which they have antimicrobial effects, they have little effect on the original color of the beverage (have low discoloration) or have little effect on the taste.
  • the present invention relates to a beverage comprising any one or more of compounds represented by formulae 1 to 6 or salts thereof.
  • the compound represented by formulae 1 is abbreviated as "compound 1”
  • the compound represented by formula 2 is abbreviated as “compound 2.” All of compounds 1 to 6 are compounds derived from natural products.
  • Compound 1 (CAS No. 867578-35-6), compound 5 (CAS No. 1427039-33-5), and Compound 3 (CAS No. 1427028-86-1), are compounds having the following formulae 1 to 3, respectively and are compounds extracted from culture medium of Ustilago maydis, which is a type of mold growing on com and the like.
  • Compound 4 (C51H82O21) (CAS No. 68124-04-9) is a compound having the following formula 4 and is a compound extracted from the root of Dioscorea mexicana. [Chemical Formula 4]
  • Compound 5 (C46H74O16XCAS No.30994-75-3) is a compound having the following formula 5 and is a compound extracted from the leaf of Securinega leucopyrus.
  • Compound 6 (CAS No. 168778-19-6) is a compound having the following formula 6 and is a compound extracted from the root of Agave americana.
  • Compounds 1 to 6 may be obtained by extraction and purification from the culture medium of microorganisms or plant described above. A commercially available product of each of the compounds may also be used and contained in the beverage of the present invention. Alternatively, each of the compounds may be synthesized by any method.
  • Compounds 1 to 6 may be in the form of any salt in the beverage.
  • the beverage of the present invention comprises any one or more of the above compounds 1 to 6 or a salt thereof.
  • One of compounds 1 to 6 or a salt thereof may be used, or two or more of them may be used in combination, depending on the type of the beverage or the desired level of the effect on microbial growth inhibition, and taking the impact on the flavor of the beverage into consideration.
  • the amount of each of the compounds used in the beverage is such that each of them has a microbial growth inhibitory effect in the beverage, and is not particularly limited.
  • the lower limit is preferably 0.1 ppm or more, more preferably 0.5 ppm or more, further preferably 1.0 ppm or more, still more preferably 10 ppm or more, still further preferably 20 ppm or more, and still further preferably 30 ppm or more in terms of the total concentration of compounds 1 to 6 or a salt thereof. It is preferable to set the amount of compounds 1 to 6 in the beverage as little as possible in the range in which a desired effect is obtained in order to minimize the impact on the flavor and appearance of the beverage.
  • the upper limit is preferably 400 ppm or less, more preferably 300 ppm or less, further preferably 250 ppm or less, still more preferably 125 ppm or less, still further preferably 100 ppm or less and yet more preferably 50 ppm or less.
  • the beverage of the present invention may be a ready-to-drink beverage or a concentrated beverage which is to be diluted to drink.
  • compounds 1 to 6 or a salt thereof may be used to meet the above content in the concentrated beverage in order to obtain a microbial growth inhibitory effect in a concentrated state during storage.
  • compounds 1 to 6 or a salt thereof may be contained in the concentrated beverage in an amount calculated by multiplying the above content by a predetermined degree of dilution of the beverage so as to meet the above content in a diluted state, depending on the predetermined degree of dilution of the concentrated beverage.
  • the method for measuring the content of each of the compounds in the beverage is not particularly limited.
  • a standard product of the compounds may be prepared and the content may be measured using HPLC and the like while setting conditions depending on the type of beverage.
  • the type of beverage to which one or more of compounds 1 to 6 or a salt thereof is added is not particularly limited. Examples thereof include carbonated beverages, fruit juice beverages, vegetable juice beverages, coffee beverages, tea beverages, cocoa beverages, jelly beverages, lactic beverages, probiotic beverages, soy milk, energy drinks, sports drinks, alcoholic beverages and concentrated beverages which are to be diluted to drink.
  • acidic beverages with a pH of 2 to 5 (preferably pH 2.5 to 4.5) are preferred as a beverage containing one or more of compounds 1 to 6 or a salt thereof since synthetic preservatives have been frequently used for them.
  • acidic beverages include carbonated beverages, fruit juice beverages, vegetable juice beverages, probiotic beverages, energy drinks and sport drinks.
  • the beverage may be a ready-to-drink beverage or a concentrated beverage which is to be diluted to drink.
  • the type of fruit juice is not particularly limited and examples thereof include fruit juice of citrus fruits (lemons, grapefruit, limes, oranges, mandarin oranges, Citrus unshiu, tangor, Citrus natsudaidai, sweet summer oranges, Citrus hassaku, Citrus tamurana, Citrus depressa, Citrus sudachi, Citrus junos, Citrus sphaerocarpa, Citrus aurantium, Citrus iyo, Citrus reticulata, kumquat, Citrus sulcate, oroblanco and Citrus maxima'), blackcurrant juice, apple juice, grape juice, peach juice, tropical fruit juice (e.g., pineapples, guavas, bananas, mangoes, acerola, papayas, passion fruit and lychees), Japanese apricot juice, pear juice, apricot juice, plum juice, berry juice, kiwi fruit juice, cherry juice, chestnut juice, water melon juice,
  • the beverage of the present invention is preferably a beverage in which any one or more of compounds 1 to 6 or salts thereof are used instead of all or a part of a synthetic preservative which has been conventionally used in beverage.
  • Compounds 1 to 6 or a salt thereof is preferably intentionally added to beverage separately from usual ingredients of the beverage so as to increase a microbial growth inhibitory effect in the beverage.
  • a beverage contains a wide variety of ingredients, and thus even a substance which has been generally known to have a growth inhibitory effect on microorganism cultured in culture medium does not necessarily have the same effect in the beverage.
  • a substance difficult to be dissolved in a beverage or a substance which reacts with other components in the beverage cannot always inhibit microbial growth in the beverage even if they are effective for microorganism in culture medium.
  • the beverage of the present invention is a beverage more inhibiting microbial growth after adding a microorganism thereto and storing at room temperature for 2 weeks, as compared with a beverage (comparative beverage) with the same composition except for not containing compounds 1 to 6 or a salt thereof.
  • the microorganism means one responsible for the deterioration and spoilage of beverage, and examples thereof include yeasts and molds.
  • yeasts and molds responsible for the deterioration and spoilage include yeasts of the genus Zygosaccharomyces, the genus Saccharomyces or the genus Brettanomyces and molds of the genus Neosartorya.
  • growth of one or more of those microorganisms is more inhibited as compared with the above comparative beverage.
  • Thermo-Acidophilic Bacilli having high heat resistance in a high acidic region (for example, the genus Alicyclobacillus) is known.
  • the beverage of the present invention is a beverage more inhibiting growth of the Thermo- Acidophilic Bacilli, as compared with the comparative beverage as described above.
  • the expression "microbial growth is more inhibited" as compared with the comparative beverage means that microbial growth responsible for the deterioration and spoilage as described above is less than that in the above comparative beverage. Less microbial growth after adding the microorganism and storing at room temperature for 2 weeks than that in the comparative beverage shows that the growth of the microorganism added to the beverage has been inhibited because of the presence of compounds 1 to 6 or a salt thereof in the beverage.
  • the procedure of "adding the microorganism and storing at room temperature for 2 weeks” is carried out for the purpose of testing microbial growth in the beverage of the present invention (test for observing microbial growth). No such microorganism is of course added to beverage to be shipped as a regular product. In the test for observing microbial growth, the amount of the microorganism added is about
  • the room temperature means 10 to 30°C, and preferably about 25 to 28°C. In some cases, depending on the type of the microorganism, it is more desired that a temperature other than the room temperature is used in the test. Examples of specific methods of the test for observing microbial growth include the method shown in Examples described later.
  • the beverage of the present invention is preferably a beverage that is not degraded or spoiled after adding a microorganism thereto and storing at room temperature for 2 weeks, because microbial growth is very little.
  • the beverage of the present invention is more preferably a beverage in which no microorganism grows under such conditions.
  • the beverage of the present invention preferably has stability of appearance such that the commercial value of the beverage is not reduced.
  • the stability of appearance means that the appearance of beverage is unlikely to be changed over time.
  • the stability of appearance means that the change in the appearance of beverage is small when the beverage opened is stored at room temperature for about 2 weeks.
  • the beverage of the present invention is preferably a beverage whose color and taste are not changed much from the original color and taste of the beverage (the color and taste of a beverage with the same composition except for not containing compounds 1 to 6 or a salt thereof), although the beverage contains compounds 1 to 6 or a salt thereof.
  • the present invention also provides a method for producing a beverage, comprising adding any one or more of compounds 1 to 6 or salts thereof.
  • the method of the present invention comprises a step of adding any one or more of compounds 1 to 6 or salts thereof in the usual steps of producing a beverage.
  • the timing of addition of each of the compounds is not particularly limited and each of them may be added thereto at any stage in the steps of producing the beverage.
  • compounds 1 to 6 or a salt thereof may be added to and mixed with the beverage at the time of addition and mixing of usual ingredients of beverage, or compounds 1 to 6 or a salt thereof may be added thereto and mixed therewith after usual ingredients have been mixed.
  • compounds 1 to 6 or a salt thereof to be added is obtained by extraction and purification of the natural product described above (e.g., plant or microbial culture medium). Alternatively, a commercially available product of each of the compounds may be used. Each of the compounds may also be synthesized by any method. Compounds 1 to 6 or a salt thereof to be added may be in the form of solid such as powder, or liquid prepared by dissolving or suspending the compound in a solvent. The method of addition of each of the compounds is not particularly limited, and a method of addition and mixing of ingredients in usual production of beverage may be used.
  • the amount of compounds 1 to 6 or a salt thereof to be added may be such that the compounds have a microbial growth inhibitory effect in the beverage produced, and is not particularly limited.
  • the lower limit is preferably 0.1 ppm or more, more preferably 0.5 ppm or more, further preferably 1.0 ppm or more, still more preferably 10 ppm or more, still further preferably 20 ppm or more, and still further preferably 30 ppm or more in terms of the total concentration of compounds 1 to 6 or a salt thereof.
  • the upper limit is preferably 400 ppm or less, more preferably 300 ppm or less, further preferably 250 ppm or less, still more preferably 125 ppm or less, still further preferably 100 ppm or less and yet more preferably 50 ppm or less.
  • the type of beverage is not particularly limited. Examples of beverages are as described above. As described above, the above content may be adjusted depending on if the beverage is a ready-to-drink beverage or a concentrated beverage, and in the case of a concentrated beverage, depending on whether a microbial growth inhibitory effect in a concentrated state is intended or a microbial growth inhibitory effect in a diluted state is intended. Examples
  • a 96-well microplate was prepared, and a 240-pL aliquot per well of each of the above beverages to which each of compounds 1 to 6 was added and the beverage to which chitosan was added was pipetted.
  • a 10,000 cfu/mL solution of each of three types of yeasts was prepared.
  • a group was prepared by adding 10 pL of a solution of each of the yeasts to 240 pL of a beverage to which no compounds 1 to 6 or chitosan were added as a group to which no compound was added.
  • the microplate prepared as described above was stored at 28°C for 2 weeks. After storing, yeast growth in the group to which no compound was added was recognized, and then yeast growth in the beverages to which each of the compounds was added was visually observed in comparison with the blank. More specifically, the presence or absence of precipitation due to the yeast was visually observed, and the one in which precipitation was visually observed was rated as growth observed. For each of the compounds and each of the yeasts, the number of wells in which the yeast grew out of the three wells is shown in Table 1.
  • yeast growth test 2 The same procedures as those in yeast growth test 1 were repeated except for using compounds 1 to 3 and setting the final concentration of compounds 1 to 3 in respective wells to those shown in Table 2, and the yeast growth was visually observed. For each of the compounds and each of the yeasts, the number of wells in which the yeast grew out of the three wells is shown in Table 2.
  • a commercially available beverage containing 20% apple juice (containing apples, saccharides (high fructose com syrup and sugar), acidulant, and flavoring) and a commercially available beverage containing 30% orange juice (containing fruit (oranges and mandarin oranges), saccharides (high fructose corn syrup and sugar), acidulant, flavoring, and vitamin C) were used.
  • the growth inhibitory effects of compounds 1 to 6 as well as chitosan and potassium sorbate as comparisons on various molds in the respective beverages were observed. The specific procedures are as follows.
  • a suspension of spores of mold (Neosartorya sp.) was added to the respective centrifuge tubes at 50 to 200 cfu/ tube.
  • a blank to which no suspension of spores was added was prepared. Furthermore, as a group to which no compound was added, a group was prepared by adding the respective suspensions of spores of mold at 50 to 200 cfu/ tube to 3 mL of a beverage to which no compounds 1 to 6, chitosan, or potassium sorbate were added.
  • the centrifuge tubes prepared as described above were stored at 28°C for 8 weeks. After storing, hyphal growth of the mold in the group to which no compound was added was recognized, and then mold growth in the beverages to which each of the compounds was added was visually observed in comparison with the blank. More specifically, the presence or absence of hyphal growth of the mold was confirmed by visual observation, and the one in which hyphal growth was visually observed was rated as growth observed (+) and the one in which no hypha was observed was rated as growth not observed (-). The results are shown in Table 3.
  • test tubes prepared as described above were stored at 45°C for 2 weeks.
  • a 96-well microplate was prepared, and a 240-pL aliquot per well of each of the above beverages to which each of compounds 1 to 6 was added and the beverage to which chitosan was added was pipetted.
  • the pH of these beverages was adjusted to 3.5 using aqueous sodium hydroxide.
  • each of compounds 1 to 6 was added to the respective beverages so that the concentration of each of the compounds in the beverage was 250 ppm.
  • the beverage containing 250 ppm of chitosan was prepared. A 3-mL aliquot of each of the above beverage to which each of compounds 1 to 6 was added and the beverage to which chitosan was added was pipetted to a centrifuge tube with a capacity of 15 mL.
  • the microplate prepared as described above was stored at 28°C for 2 weeks, and the centrifuge tubes prepared as described above were stored at 28°C for 8 weeks. After storing, the appearance of the beverages to which compounds 1 to 6 or chitosan were added was scored based on the following criteria in comparison with the appearance of the group to which no compound was added.
  • score 0 to 2 means that the beverage has qualities required for a beverage product (has commercial value of beverage) and score 3 means that the beverage does not have qualities required for a beverage product (does not have commercial value of beverage).
  • score 3 means that the beverage does not have qualities required for a beverage product (does not have commercial value of beverage).

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)

Abstract

Une boisson contenant un ou plusieurs des 6 composés représentés par les formules 1 à 6 décrites dans la description, qui sont dérivées de produits naturels, ou un sel de ceux-ci. Ces composés peuvent avoir pour effet d'inhiber la croissance microbienne dans une boisson à une concentration identique ou inférieure à celle des conservateurs existants pour la boisson, tels que le benzoate de sodium et le sorbate de potassium. Les composés n'ont pas tendance à réduire la valeur commerciale de la boisson.
PCT/JP2023/030627 2022-08-05 2023-07-31 Boisson présentant une inhibition de la croissance microbienne Ceased WO2024029635A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
JP2025530965A JP2025524249A (ja) 2022-08-05 2023-07-31 微生物の増殖が抑制された飲料
EP23850188.6A EP4565072A1 (fr) 2022-08-05 2023-07-31 Boisson présentant une inhibition de la croissance microbienne

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2022-125749 2022-08-05
JP2022125749 2022-08-05

Publications (2)

Publication Number Publication Date
WO2024029635A1 true WO2024029635A1 (fr) 2024-02-08
WO2024029635A8 WO2024029635A8 (fr) 2024-05-02

Family

ID=89849512

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2023/030627 Ceased WO2024029635A1 (fr) 2022-08-05 2023-07-31 Boisson présentant une inhibition de la croissance microbienne

Country Status (4)

Country Link
EP (1) EP4565072A1 (fr)
JP (1) JP2025524249A (fr)
TW (1) TW202412636A (fr)
WO (1) WO2024029635A1 (fr)

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2004043373A (ja) * 2002-07-12 2004-02-12 Fancl Corp リパーゼ阻害剤
WO2013037818A2 (fr) * 2011-09-16 2013-03-21 Wacker Chemie Ag Boisson contenant des glycolipides en tant que conservateurs

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2004043373A (ja) * 2002-07-12 2004-02-12 Fancl Corp リパーゼ阻害剤
WO2013037818A2 (fr) * 2011-09-16 2013-03-21 Wacker Chemie Ag Boisson contenant des glycolipides en tant que conservateurs
WO2013037977A2 (fr) * 2011-09-16 2013-03-21 Analyticon Discovery Gmbh Préparations cosmétiques

Non-Patent Citations (5)

* Cited by examiner, † Cited by third party
Title
FAN YANG, LI ZONGMING, LIU LEI, XI JUN: "Combination of liquid-phase pulsed discharge and ultrasonic for saponins extraction from lychee seeds", ULTRASONICS SONOCHEMISTRY, BUTTERWORTH-HEINEMANN., GB, vol. 69, 1 December 2020 (2020-12-01), GB , pages 105264, XP093135634, ISSN: 1350-4177, DOI: 10.1016/j.ultsonch.2020.105264 *
HUANG HUI-CHI, TSAI WEI-JERN, LIAW CHIA-CHING, WU SHIH-HSIUNG, WU YANG-CHANG, KUO YAO-HAUR: "Anti-platelet Aggregation Triterpene Saponins from the Galls of Sapindus mukorossi", CHEMICAL AND PHARMACEUTICAL BULLETIN, PHARMACEUTICAL SOCIETY OF JAPAN, JP, vol. 55, no. 9, 1 January 2007 (2007-01-01), JP , pages 1412 - 1415, XP093135633, ISSN: 0009-2363, DOI: 10.1248/cpb.55.1412 *
KULAKOVSKAYA TATYANA, SHASHKOV ALEXANDER, KULAKOVSKAYA EKATERINA, GOLUBEV WLADYSLAV, ZININ ALEXANDER, TSVETKOV YURY, GRACHEV ALEXE: "Extracellular Cellobiose Lipid from Yeast and Their Analogues: Structures and Fungicidal Activities", JOURNAL OF OLEO SCIENCE, JAPAN OIL CHEMISTS SOCIETY, TOKYO, JP, vol. 58, no. 3, 29 September 2008 (2008-09-29), JP , pages 133 - 140, XP093135630, ISSN: 1345-8957, DOI: 10.5650/jos.58.133 *
KULAKOVSKAYA, T.V. ; SHASHKOV, A.S. ; KULAKOVSKAYA, E.V. ; GOLUBEV, W.I.: "Ustilagic acid secretion by Pseudozyma fusiformata strains", FEMS YEAST RESEARCH, WILEY-BLACKWELL PUBLISHING LTD., GB, NL, vol. 5, no. 10, 1 July 2005 (2005-07-01), GB, NL , pages 919 - 923, XP027680510, ISSN: 1567-1356 *
MORITA TOMOTAKE, FUKUOKA TOKUMA, IMURA TOMOHIRO, KITAMOTO DAI: "Accumulation of cellobiose lipids under nitrogen-limiting conditions by two ustilaginomycetous yeasts, Pseudozyma aphidis and Pseudozyma hubeiensis", FEMS YEAST RESEARCH, WILEY-BLACKWELL PUBLISHING LTD., GB, NL, vol. 13, no. 1, 1 February 2013 (2013-02-01), GB, NL , pages 44 - 49, XP093135629, ISSN: 1567-1356, DOI: 10.1111/1567-1364.12005 *

Also Published As

Publication number Publication date
TW202412636A (zh) 2024-04-01
WO2024029635A8 (fr) 2024-05-02
EP4565072A1 (fr) 2025-06-11
JP2025524249A (ja) 2025-07-25

Similar Documents

Publication Publication Date Title
AU2012284027B2 (en) Fading protection of colors derived from natural sources used in beverage products
EP2034856A1 (fr) Compositions de boissons comprenant un système de conservateurs
JPH10503657A (ja) 茶及びフルーツジュースを含有した色安定性組成物
Hussain et al. Evaluation of apple and apricot blend juice preserved with sodium benzoate at refrigeration temperature
US20080193616A1 (en) Beverage compositions comprising polylysine and at least one weak acid
Nawaz et al. Development and storage stability studies of functional fruit drink supplemented with polyphenols extracted from lemon peels
WO2024029635A1 (fr) Boisson présentant une inhibition de la croissance microbienne
US6143347A (en) Early season not from concentrate orange juice and process of making
TW202430044A (zh) 飲食品及抗菌劑
KR20210143470A (ko) 안토시아닌계 색소가 함유된 음료 베이스 및 이를 이용한 음료의 제조방법
US20220312783A1 (en) Method of preparing a preserved fruit composition
JP7712092B2 (ja) 果汁入り飲食品に用いる異風味発生抑制剤
US20100215816A1 (en) Antimicrobial Composition And Its Use In Ready-To-Drink Beverages
HAREESH BEVERAGES IN POMEGRANATE {Punica granatum L.) cv. GANESH AND MRIDULA
KR100439901B1 (ko) 보존성이우수한다류음료조성물
Takale et al. Studies on the Preservation of Kokum (Garcinia indica) Rind Juice at Ambient Storage Condition
Abodunrin et al. Production and evaluation of jam produced from cocoa pulp.
GB2414648A (en) Carbonated tea
Jayashree et al. Standardisation, nutritional and sensory analysis of jackfruit Halwa.
WO2020225480A1 (fr) Procédé de production de boisson gazeuse et boisson gazeuse
Shams et al. DEVELOPMENT AND SHELF LIFE ASSESSMENT OF A CARBONATED RTS BEVERAGE FROM BER FRUIT (Ziziphus mauritiana)
KURREY Evaluation and Standardization of Salted Ready-to-Serve and Salted Nectar Beverage of Tomato with Shelf-life
SHANBHAG UTILIZATION OF CASHEW {AnacarJium occidental L.) APPLE FOR PREPARING VALUE ADDED PRODUCTS
Haq EFFECT OF VARIOUS STABILIZERS AND PRESERVATIVES ON THE QUALITY OF GRAPE JUICE DURING STORAGE
BHARDWAJ Master of Technology

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 23850188

Country of ref document: EP

Kind code of ref document: A1

WWE Wipo information: entry into national phase

Ref document number: 2025530965

Country of ref document: JP

WWE Wipo information: entry into national phase

Ref document number: 2023850188

Country of ref document: EP

NENP Non-entry into the national phase

Ref country code: DE

ENP Entry into the national phase

Ref document number: 2023850188

Country of ref document: EP

Effective date: 20250305

WWP Wipo information: published in national office

Ref document number: 2023850188

Country of ref document: EP