US 12,419,317 B1
Plant derived food preservative
Ahmed Aly Ahmed Allam, Riyadh (SA); Hassan Ahmed Rudayni, Riyadh (SA); Rehab Khaled Mahmoud, Beni-Suef (EG); Nabil Sayed Hafez, Faiyum (EG); Saleh Ahmed Nomain Maodaa, Riyadh (SA); Khalil Ibrahim Khalil, Faiyum (EG); Samah Ahmed Abd-El Twab Awad, Faiyum (EG); and Amany Ahmed Abd-El Halim Mohamed, Faiyum (EG)
Assigned to IMAM MOHAMMAD IBN SAUD ISLAMIC UNIVERSITY, Riyadh (SA)
Filed by IMAM MOHAMMAD IBN SAUD ISLAMIC UNIVERSITY, Riyadh (SA)
Filed on Dec. 3, 2024, as Appl. No. 18/967,337.
Int. Cl. A23B 2/788 (2025.01); A01N 59/16 (2006.01); A01P 1/00 (2006.01); A23B 2/733 (2025.01)
CPC A23B 2/788 (2025.01) [A01N 59/16 (2013.01); A01P 1/00 (2021.08); A23B 2/733 (2025.01)] 19 Claims
 
1. A method of inhibiting a growth of at least one bacterium and/or at least one fungus on a food product, the method comprising:
adding a food preservative to the food product, thereby antimicrobially and antioxidatively preserving the food product, the antioxidately preserving of the food preservative having an IC50 half-maximal inhibitory concentration of DPPH radicals of 4 mg/mL or less,
wherein the bacterium is Staphylococcus aureus, Staphylococcus pneumoniae, Listeria monocytogenes, Haemophilus influenza, Bacillus subtilis, or Escherichia coli, and
wherein the fungus is Candida albicans, Aspergillus flavus, Mucor circinelloides, Aspergillus fumigants, Penicillium notatum, Penicilliun reqfortii, or Aspergillus niger,
wherein the food preservative comprises (i) zinc oxide nanoparticles derived from a pomegranate peel extract, and (ii) a beetroot extract and/or a red cabbage extract, the extract being a dried ethanolic extract,
wherein the beetroot extract comprises crude protein in a range of from 1.8 to 2.4 wt. % crude protein, crude fat in a range of from 0.2 to 0.6 wt. % crude fat, a total phenol content in a range of from 340 to 360 mg gallic acid equivalent/100 g dry weight, and a total flavonoid content in a range of from 170 to 230 mg quercetin equivalent/100 g dry weight, phenols of the beetroot extract comprising epicatechin, gallic acid, and chlorogenic acid, and flavonoids of the beetroot extract comprising quercetin and betagarin,
wherein the red cabbage extract comprises crude protein in a range of from 1 to 2 wt. %, crude fat in a range of from 0.05 to 0.150 wt. %, a total phenol content in a range of from 580 to 620 mg gallic acid equivalent/100 g dry weight, and a total flavonoid content in a range of from 230 to 270 mg quercetin equivalent/100 g dry weight, phenols of the red cabbage extract comprising ferulic acid and p-coumaric acid, and flavonoids of the red cabbage extract comprising quercetin and cyanidin,
wherein the food preservative has an FTIR pattern comprising a broad peak in a range of from 3000 to 3500 cm−1 and a series of three peaks in a range of from 900 to 1200 cm−1.