Organic food preservative compositions
The subject invention provides compositions and methods for preserving food products. Specifically, the subject compositions and methods can be used to prolong the consumable life of food products, as well as to reduce and/or prevent spoilage and/or contamination by microbial agents. Preferably, the compositions comprise a blend of one or more glycolipids and one or more lipopeptides. Even more preferably, the compositions comprise sophorolipids and surfactin, lichenysin or another lipopeptide biosurfactant.
1. A method for extending the consumable life of a food product, comprising contacting a food preservative composition with the food product, wherein said food preservative composition comprises a microorganism, and/or a glycolipid, wherein
said microorganism comprises Starmerella bombicola, Saccharomyces cerevisiae, Pseudozyma aphidis, Pichia guilliermondii or Pichia anomala,
said glycolipid comprises a sophorolipid or a mannosylerythritol lipid, a total concentration of the glycolipid in the food preservative composition being from about 0.005% to about 1.0%, and
the food preservative composition at said concentration is in the food product to be consumed.
2. The method of claim 1 , comprising about 300 ppm to about 800 ppm of said glycolipid.
3. The method of claim 1 , comprising at least about 0.1% sophorolipid.
4. The method of claim 1 , wherein the composition is contacted with the food product by spraying, dipping, spreading, misting, or mixing.
5. The method of claim 1 , wherein said microorganism is an active form, inactive form, or a combination thereof.
6. The method of claim 1 , used to prevent and/or control harmful microbial growth on a food product.
7. The method of claim 1 , used to prevent the alteration and/or decomposition of a food product.
8. The method of claim 1 , wherein said glycolipid comprises a mannosylerythritol lipid.
9. The method of claim 1 , wherein said food product is a seafood after harvest.