Methods and compositions for inhibiting fungal growth in food and cosmetic products
The present disclosure describes methods and compositions for inhibiting fungal growth in food and cosmetic products, as well as food and cosmetic products treated with anti-fungal compositions.
1. An anti-fungal composition comprising about 0.5% w/w to about 3.5% w/w of an organic acid and about 50 ppm to about 500 ppm of turmeric.
2. The composition of claim 1 , wherein the organic acid is a saturated aliphatic acids, unsaturated aliphatic acids, aromatic acids, polycarboxylic acids, hydroxyl acids, keto acids, amino acids, or combinations thereof.
3. The composition of claim 2 , wherein the saturated aliphatic acid is selected from formic acid, acetic acid, and propionic acid.
4. The composition of claim 2 , wherein the unsaturated aliphatic acid is sorbic.
5. The composition of claim 2 , wherein the aromatic acid is benzoic acid.
6. The composition of claim 2 , wherein the polycarboxylic acid is oxalic acid.
7. The composition of claim 2 , wherein the hydroxyl acid is lactic acid.
8. The composition of claim 2 , wherein the keto acid is pyruvic acid.
9. The composition of claim 2 , wherein the amino acid is glycine.
10. The composition of claim 1 , wherein the organic acid is propionic acid.
11. The composition of claim 1 , wherein the organic acid is a blend of organic acids.
12. The composition of claim 11 , wherein the blend of organic acids comprises propionic acid, lactic acid, and acetic acid.
13. The composition of claim 1 , wherein the composition comprises a solvent.
14. A method of inhibiting fungal growth in a food or cosmetic product, comprising:
contacting the food or cosmetic product with an effective amount of the anti-fungal composition comprising about 0.5% w/w to about 3.5% w/w of an organic acid or salt thereof and about 50 ppm to about 500 ppm of turmeric.
15. The method of claim 14 , wherein the organic acid is a saturated aliphatic acid, an unsaturated aliphatic acid, an aromatic acid, a polycarboxylic acid, a hydroxyl acid, a keto acid, an amino acid, or combinations thereof.
16. The method of claim 15 , wherein the saturated aliphatic acid is selected from formic acid, acetic acid, and propionic acid.
17. The method of claim 15 , wherein the unsaturated aliphatic acid is sorbic acid.
18. The method of claim 15 , wherein the aromatic acid is benzoic acid.
19. The method of claim 15 , wherein the polycarboxylic acid is oxalic acid.
20. The method of claim 15 , wherein the hydroxyl acid is lactic acid.
21. The method of claim 15 , wherein the keto acid is pyruvic acid.
22. The method of claim 15 , wherein the amino acid is glycine.
23. The method of claim 14 , wherein the organic acid is propionic acid.
24. The method of claim 14 , wherein the organic acid is a blend of organic acids.
25. The method of claim 24 , wherein the blend of organic acids comprises propionic acid, lactic acid, and acetic acid.
26. The method of claim 14 , wherein the food product is selected from bakery products, meat and poultry products, dairy products, snacks, and pet foods.
27. The method of claim 14 , wherein the cosmetic product is selected from creams and lotions.
28. The method of claim 14 , further comprising combining the organic acid or salt and tumeric with a solvent to yield a composition, and contacting the food or cosmetic product with the composition.
29. The method of claim 14 , further comprising packaging the food or cosmetic product.