Processed edible product comprising a polyelectrolyte complex and an antimicrobial compound

Abstract

The invention related to a processed edible product comprising a complex of at least one antimicrobial compound and a polyelectrolyte complex of a polyanion and a polycation. The invention further relates to a method for producing a processed edible product comprising a complex of at least one antimicrobial compound and a polyelectrolyte complex of a polyanion and a polycation, to a method for preventing spoilage of a processed edible product, and to a method of preventing, reducing and/or eliminating the presence of fungi, bacteria and/or viruses on a processed edible product. The invention additionally relates to a use of a complex of a antimicrobial compound and a polyelectrolyte complex of a polyanion and a polycation for preventing, reducing and/or eliminating the presence of fungi, bacteria and/or viruses on a processed edible product.

1 .- 17 . (canceled) 
     
     
         18 . A processed edible product comprising a complex of at least one antimicrobial compound and a polyelectrolyte complex of a polyanion and a polycation. 
     
     
         19 . The processed edible product according to  claim 18 , whereby the polyanion and the polycation are present in a relative amount of between 1:2 and 60:1 (w/w). 
     
     
         20 . The processed edible product according to  claim 18 , whereby the polyanion is selected from the group consisting of a natural polyanion such as xanthan gum, alginate, a lignin compound such as lignosulfonate, pectin, carrageenan, humate, fulvate, angico gum, gum Kondagogu, sodium alkyl naphtalene sulfonate (Morwet), poly-γ-glutamic acid, maleic starch half-ester, carboxymethyl cellulose, chondroitin sulphate, dextran sulphate, hyaluronic acid and a synthetic polyanion such as poly(acrylic acid), polyphosphoric acid, and poly(L-lactide). 
     
     
         21 . The processed edible product according to  claim 18 , whereby the polyanion is a lignin compound such as lignosulfonate. 
     
     
         22 . The processed edible product according to  claim 18 , whereby the polycation is selected from the group consisting of poly-L-lysine, epsilon-poly-L-lysine, poly-L-arginine, poly-allylamine, chitosan oligosaccharide, and chitosan. 
     
     
         23 . The processed edible product according to  claim 18 , whereby the polycation is chitosan. 
     
     
         24 . The processed edible product according to  claim 18 , wherein the at least one antimicrobial compound comprises a polyene fungicide. 
     
     
         25 . The processed edible product according to  claim 18 , wherein the antimicrobial compound is natamycin. 
     
     
         26 . The processed edible product according to  claim 18 , wherein the antimicrobial compound comprises nisin and/or lysozyme. 
     
     
         27 . The processed edible product according to  claim 18 , which is a dairy product, a meat product, a bakery product, a fruit-derived product, an egg-derived product, a beverage, an animal feed, or a vegetable-derived product. 
     
     
         28 . The processed edible product according to  claim 18 , which is a cheese or a sausage. 
     
     
         29 . A method for producing a processed edible product comprising a complex of at least one antimicrobial compound and a polyelectrolyte complex of a polyanion and a polycation, the method comprising
 a) providing an aqueous solution of a polyanion, wherein the concentration of said polyanion is from 0.1-60 w/v %,   b) providing a polycation,   c) mixing the polycation with the polyanion solution, thereby forming a precipitate,   d) crushing the formed precipitate to form an suspension, and   e) adding the suspension to a processed edible product;   
       whereby at least one antimicrobial compound is added to the product of any one of steps (a-d) prior to the addition of the suspension to a processed edible product. 
     
     
         30 . A method for preventing spoilage of a processed edible product, comprising
 a) providing an aqueous solution of a polyanion, wherein the concentration of said polyanion is from 0.1-60 w/v %,   b) providing a polycation,   c) mixing the polycation with the polyanion solution, thereby forming a precipitate,   d) crushing the formed precipitate to form an emulsion, and   e) adding the suspension to a processed edible product;   
       whereby at least one antimicrobial compound is added to the product of any one of steps (a-d) prior to the addition of the suspension to a processed edible product. 
     
     
         31 . A method of preventing, reducing and/or eliminating the presence of fungi, bacteria and/or viruses on a processed edible product, comprising
 a) providing an aqueous solution of a polyanion, wherein the concentration of said polyanion is from 0.1-60 w/v %,   b) providing a polycation,   c) mixing the polycation with the polyanion solution, thereby forming a precipitate,   d) crushing the formed precipitate to form an suspension, and   e) adding the suspension to a processed edible product;   
       whereby at least one antimicrobial compound is added to the product of any one of steps (a-d) prior to the addition of the suspension to a processed edible product. 
     
     
         32 . The method according to  claim 29 , wherein the at least one antimicrobial compound comprises a polyene fungicide. 
     
     
         33 . The method according to  claim 29 , wherein the suspension that is added to a processed edible product comprises at least one additional compound selected from a sticking agent, a stabilizer, an antioxidant, an anti-foam-forming agent, a spray oil, an UV-protectant, an anti-freezing agent, a solubilizer, a chelating agent, and a flow additive, a thickening agent, a dispersing agent, and a wetting agent. 
     
     
         34 . The method according to  claim 30 , wherein the at least one antimicrobial compound comprises a polyene fungicide. 
     
     
         35 . The method according to  claim 30 , wherein the suspension that is added to a processed edible product comprises at least one additional compound selected from a sticking agent, a stabilizer, an antioxidant, an anti-foam-forming agent, a spray oil, an UV-protectant, an anti-freezing agent, a solubilizer, a chelating agent, and a flow additive, a thickening agent, a dispersing agent, and a wetting agent. 
     
     
         36 . The method according to  claim 31 , wherein the at least one antimicrobial compound comprises a polyene fungicide. 
     
     
         37 . The method according to  claim 31 , wherein the suspension that is added to a processed edible product comprises at least one additional compound selected from a sticking agent, a stabilizer, an antioxidant, an anti-foam-forming agent, a spray oil, an UV-protectant, an anti-freezing agent, a solubilizer, a chelating agent, and a flow additive, a thickening agent, a dispersing agent, and a wetting agent.