Natural Preservationof Foods and Beverages

with Herbal-Active™with Herbal-Active™

The Challenge:

Microbiological spoilage of:

• made from concentrate beverages, nutraceuticals

• emulsion spreads, dressings, sauces• emulsion spreads, dressings, sauces

• meats, poultry and seafood and their products

• fresh produce, cut flowers

• Use of synthetic chemical preservatives(unwanted side effects eg hyperactivity, food sensitivity, risk of cross reaction eg benzene formation)

• Hot filling, pasteurisation and aseptic filling,

Stabilization Methods

• Hot filling, pasteurisation and aseptic filling, pasteurization, cooling, carbonation, filling(residual yeasts can still be a challenge, also potential of contamination by end users on opening)

• Microbial growth inhibition with Herbal-Active™(pre-mix, dilute and bottle solution)

• Composition: essential oils from culinary herbs and spices

• Regulatory status: GRAS components widely used as flavours

• Appearance:Concentrate: free-flowing, pale green powder

Properties of Herbal-Active™

Concentrate: free-flowing, pale green powder In use: slight cloudiness

• Label identification: natural flavours

• Ideal application: made from concentrate foods and beveragespH independent

• Application rate 0.5 to 1.5kg/1000 kg (0.05 to 0.15%)

USP PET Challenge tests 1.Herbal-Active™ at 0.025%

Aspergillusniger

cfu/g

Candida albicans

cfu/g

Pseudomonas aeruginosa

cfu/g

Staphylococcus aureus

cfu/g

Escherichia coli

cfu/gInitialChallenge

230,000 400,000 370,000 400,000 520,000

14 days 50,000 <10 <10 <10 <10

28 days 110,000 <10 <10 <10 <10

Method 3.38.3.1 3.38.3.2 3.38.3.3 3.38.3.4 3.38.3.5

The sample was found to PASS the antimicrobial effectiveness test according to the requirements of USP 31/NF for Category 2 products.

USP PET Challenge tests 2.Herbal-Active™ at 0.05%

Aspergillusniger

cfu/g

Candida albicans

cfu/g

Pseudomonas aeruginosa

cfu/g

Staphylococcus aureus

cfu/g

Escherichia coli

cfu/gInitialChallenge

230,000 400,000 370,000 400,000 520,000

14 days 25,000 <10 <10 <10 <10

28 days 10,000 <10 <10 <10 <10

Method 3.38.3.1 3.38.3.2 3.38.3.3 3.38.3.4 3.38.3.5

The sample was found to PASS the antimicrobial effectiveness test according to the requirements of USP 31/NF for Category 2 products.

USP PET Challenge tests 3.Herbal-Active™ at 0.1%

Aspergillusniger

cfu/g

Candida albicans

cfu/g

Pseudomonas aeruginosa

cfu/g

Staphylococcus aureus

cfu/g

Escherichia coli

cfu/gInitialChallenge

230,000 400,000 370,000 400,000 520,000

14 days 40,000 <10 <10 <10 <10

28 days <10 <10 <10 <10 <10

Method 3.38.3.1 3.38.3.2 3.38.3.3 3.38.3.4 3.38.3.5

The sample was found to PASS the antimicrobial effectiveness test according to the requirements of USP 31/NF for Category 2 products.

Recommendations from USP PET Challenge Tests:

• As a dip for fresh produce (fruits, vegetables, fruit salad, herbs, meats) use at 1% and drain well (no need to rinse)

• Maximize the concentration of Herbal-Active™ added but which imparts zero taste (see following table)imparts zero taste (see following table)

• Add with concentrates, flavours, sweeteners and then dilute to final volume

• Pre-treat major sources of microbial loads

• Monitor concentration in dipping solution 1% = 1°Brix

Usage tableApplication

Percentage addition - lower level

Percentage addition - upper level

Lightly flavoured drinks0.01%

(100g per 1,000 litres)0.025%

(250g per 1,000 litres)

cola, ginger and root beers0.05%

(500g per 1,000 litres)0.1%

(1kg per 1,000 litres)strongly flavored 0.1 0.15%strongly flavored concentrates

0.1(1kg per 1,000 litres)

0.15%(1.5kg per 1,000 litres)

dipping produce, meats and seafood, cut flowers

1%(10kg per 1,000 litres)

2%(20kg per 1,000 litres)

anti-microbial wash for bottles, lids and surfaces

1%(10kg per 1,000 litres)

1%(10kg per 1,000 litres)

• Wide range of applications as an ingredient sanitizer or dipping solution

• Minimal to no impact on taste, odour or colour at effective addition rates

Some Benefits of Using Herbal-Active™

addition rates

• Exceptional efficacy as a dipping solution for produce and meats

• Highly effective against yeasts and bacteria (food spoilage and pathogens), fungi and moulds

• Antioxidant and protective of flavors, enhances some flavours

• compatible with all types of containment eg. glass, metal, plastic (PET, PVC), pure pack

• simple dump, stir and dilute or dip and drain solutions

More Benefits of Using Herbal-Active™

solutions

• no environmental or negative health impacts

• potential health benefits eg. antioxidant, immune boosting, anti-Candida

Contact:

Vic Cherikoff Australian Functional Ingredients Pty Ltd

functionals@cherikoff.net+61 2 9554 9477+61 (0)418 405 183