LAURIC ARGINATE (LAE®) A new preservative for the food industry

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LAURIC ARGINATE (LAE®) A new preservative for the food industry
LAURIC ARGINATE (LAE®)
A new preservative for the food industry
CONFIDENTIAL AND PRIVILEGED INFORMATION
Slide 1
THE IDEAL FOOD PRESERVATIVE
Broad spectrum of activity (bacteria & fungi)
Effective over a wide pH range
Easy to use and handle
Cost-effective
Chemically stable in all food matrices
No effect in the organoleptical characteristics of the food
product
Safe for humans
No resistance effect
Approved for use by many regulatory bodies world-wide
CONFIDENTIAL AND PRIVILEGED INFORMATION
Slide 2
FOOD PRESERVATIVES: MARKET SITUATION
Efficacy
Sulfites
LAE ®
Nitrites
Parabens
Safety
Benzoic acid
and salts
Sorbic acid
and salts
Organic acids
Salt and
spices
CONFIDENTIAL AND PRIVILEGED INFORMATION
Slide 3
LAE® : Main Characteristics
Stable at pHs from 3 to 7
Minimum impact in
food product
appearance
Resists all thermal processes
(boiling, UHT, pasteurization)
LAE®
Active at low
dosage
Processing aid in fresh
meat: No labelling
required (USA)
is an innovative and nontoxic food preservative with
extremely high antimicrobial
activity
Active against
bacteria, yeasts and
moulds
Low toxicity
LAE® is able to reach alternative
1 (USDA) against Listeria
monocytogenes.
CONFIDENTIAL AND PRIVILEGED INFORMATION
Slide 4
LAE®: made of natural raw materials
O
H2N
+
NH
O
O
NH
Cl
(CH2)10 CH3
NH2
L-arginine:
non-essential aminoacid, present in many food
sources: cheese, poultry, seafood, nuts, seeds and cereals.
Lauric acid:
Ethanol:
present in coconut and palm kernel oil.
short chain alcohol produced by fermentation of sugars
CONFIDENTIAL AND PRIVILEGED INFORMATION
Slide 5
Which is the Effect of LAE® on the Microorganisms?
“LAE® is an antimicrobial agent that acts on the cell membranes and the cell
cytoplasm. It detains growth of the bacterial population, but in no case cell lysis is
observed”
© Dr. A. Manresa, Faculty of Pharmacy – Universitat de Barcelona
Staphylococcus aureus ATCC 6538
Rodriguez, E.; Seguer, J.; Rocabayera, X.; Manresa, A.
(2004) JAM, 96, 903–912.
Control
CONFIDENTIAL AND PRIVILEGED INFORMATION
Slide 6
LAE 8 µg/mL
LAE® : Antimicrobial Activity ( I )
Bacteria
Gram + bacteria
MIC
(ppm )*
Acyclobacillus acidiphilus
DSMZ 14558
8
Bacillus cereus var
m ycoide
ATCC 11778
32
Clostridium botilinum
ATCC 19367
64
Clostridium perfringens
ATCC 77454
16
Lactobacillus curvatus
ATCC 25601
16
Leuconostoc mesenteroides
ATCC 19255
32
Listeria m onocytogenes
ATCC 15613
34
Micrococcus luteus
ATCC 9631
64
Mycobacterium phlei
ATCC 41423
2
Staphylococcus aureus
ATCC 6538
8
*Microdilution in broth test for bacteria (Manual of Clinical Microbiology, ed P.R. Murray, E.J. Baron,
J.J. Jorgensen, M.a.Pfaller, and Yolken R.H., eds 81995) ASM Press, Washington, D.C. Performed at University of Barcelona, Spain
CONFIDENTIAL AND PRIVILEGED INFORMATION
Slide 7
LAE® : Antimicrobial Activity ( II )
Bacteria
Gram - bacteria
Cam pylobacter jejuni
M I C * (ppm )
ATCC 29428
8
ATCC 22636
64
Enterobacter aerogenes
CECT 689
32
Enterobacter aerogenes
ATCC 13048
32
ATCC 35150
32
ATCC 8739
32
Klebsiella pneumoniae var
CECT 178
32
Proteus mirabilis
CECT 170
170
Pseudomonas aeruginosa
ATCC 9027
32
Pseudomonas fluorescens
ATCC 13430
32
ATCC 14028
32
CECT 274
32
Citrobacter freundii
Escherichia coli O157:H7
Escherichia coli
pneumoniae
Salm onella typhim urium
Serratia marcescens
*Microdilution in broth test for bacteria (Manual of Clinical Microbiology, ed P.R. Murray, E.J. Baron,
J.J. Jorgensen, M.a.Pfaller, and Yolken R.H., eds 81995) ASM Press, Washington, D.C. Performed at University of Barcelona, Spain
CONFIDENTIAL AND PRIVILEGED INFORMATION
Slide 8
LAE® : Antimicrobial Activity ( III)
M oulds and Yeasts
MIC *
(ppm )
Moulds
Aspergillus niger
ATCC14604
32
Aureobasidium pullulans
ATCC 9348
16
Gliocadium virens
ATCC 4645
32
Chaetonium globosum
ATCC 6205
16
ATCC 9480
128
CECT 2914
16
P enicillium chrysogenum
Penicillium funiculosum
MIC *
(ppm )
Yeasts
Candida albicans
ATCC 10231
16
Rhodotorula rubra
CECT 1158
16
Sacharomyces cerevisiae
ATCC 9763
32
*Microdilution in broth test for antifungal agents (Manual of Clinical Microbiology, ed P.R. Murray, E.J. Baron,
J.J. Jorgensen, M.a.Pfaller, and Yolken R.H., eds 81995) ASM Press, Washington, D.C. Performed at University of Barcelona, Spain
CONFIDENTIAL AND PRIVILEGED INFORMATION
Slide 9
LAE®: Toxicology, patents and regulations
TOXI COLOGY
P ATENTS
REGULATI ONS
CONFIDENTIAL AND PRIVILEGED INFORMATION
Slide 10
Toxicological studies:
In vivo test in humans
Degradation in plasma after administration of a single oral dose
of 1.5 mg/kg bw
Human plasma. Administration of LAE in vivo
200
Concentration (mg/ml)
LAE
150
LAS
100
50
Arginine
0
-100
100
300
500
700
Time (minutes)
900
1100
1300
1500
Fast degradation in plasma
CONFIDENTIAL AND PRIVILEGED INFORMATION
Slide 11
Regulatory status of LAE®: CANADA
CAN ADA
Health Canada published (August 18, 2014) the Notice of
modification for the use of LAE in CANADA in various
Standardized and Unstandardized Foods.
• Application of 200 ppm of LAE in meat products (Meat Loaf,
Potted meat, Prepared meat and poultry meat, Preserved meat
and poultry meat.
CONFIDENTIAL AND PRIVILEGED INFORMATION
Slide 12
Applications of LAE® in food
MEAT & POULTRY
CONFIDENTIAL AND PRIVILEGED INFORMATION
Slide 13
Applications of LAE® in food
MEAT & POULTRY
Non desirable microorganisms in meat
Lactic acid bacteria
Enterobacteria
Mould & Yeasts
P seudom onas spp
Public health issue
Product withdrawal
Brand image
Product spoilage
Pathogenic food borne outbreaks
Listeria m onocytogenes
Salm onella spp
Escherichia coli O154:H7
Staphylococcus aureus
Bacillus cereus
Clostridium botulinum
CONFIDENTIAL AND PRIVILEGED INFORMATION
Slide 14
Applications of LAE® in food
MEAT & POULTRY
Ways of applying LAE®
Mass treatment
Injection
Directly
Surface treatment
Bath dipping
Spraying
CONFIDENTIAL AND PRIVILEGED INFORMATION
Slide 15
Applications of LAE® in food
MEAT & POULTRY
Ways of applying LAE®
Critical points in a cooked
ham preparation
On whole piece
Brine preparation
Brine injection
Brine preparation
25%
Tumbling
Cooking
Cooling
75%
(1h before finishing)
On slices
Slicing
Re-packaging
Inside the plastic bag
before closing
Mass application
CONFIDENTIAL AND PRIVILEGED INFORMATION
Slide 16
Applications of LAE® in food
MEAT & POULTRY
How to apply LAE® ?
Critical points in
frankfurters preparation
Dough
emulsification
Dough mixing
under vacuum
conditions
Dough
stuffing
Cooking
Application of
the product
(last ingredient)
Cooling
Packaging
Inside the plastic bag
before sealing
Or
Spraying before packaging
CONFIDENTIAL AND PRIVILEGED INFORMATION
Slide 17
MIRENAT®-N meat trials
fresh chicken breast
Chicken breast
Inoculation with cocktail of
three Salm onella spp strains
at 4 log CFU/ml
Inoculated chicken breast
Immersion in bath
( MIRENAT®-N 10% DI water)
Sample
Control
Cooling
Vacuum packaging
Storage (4 ºC)
Study performed at ABC Research
TEST
CONFIDENTIAL AND PRIVILEGED INFORMATION
Slide 18
MIRENAT®-N meat trials
fresh beef cuts
Fresh beef
Inoculation with
three strains of E. coli O157:H7
at 4 log CFU/cm2
Inoculated fresh beef
Immersion in bath
( MIRENAT®-N 10% DI water)
Sample
Control
Cooling
Vacuum packaging
Storage (4 ºC)
Study performed at ABC Research
TEST
CONFIDENTIAL AND PRIVILEGED INFORMATION
Slide 19
MIRENAT®-N meat trials
fresh beef cuts
Appearance after 2 days at 15 ºC
Study performed at ABC Research
CONFIDENTIAL AND PRIVILEGED INFORMATION
Slide 20
MIRENAT®-N meat trials
ground beef
Fresh beef
Inoculation with
three strains of E. coli O157:H7
at 4 log CFU/cm2
Inoculated fresh beef
Immersion in bath
( MIRENAT®-N 10% DI water)
Grinding
Grinding
Sample
Cooling
Control
Vacuum packaging
Storage (4 ºC)
TEST
Study performed at ABC Research
CONFIDENTIAL AND PRIVILEGED INFORMATION
Slide 21
MIRENAT® meat trials
pork belly
Pork belly
Spray in container 200 mg/kg
Lauric arginate
Sample
Cooling
Vacuum packaging
Control
Storage (2 ºC)
TEST
Current shelf life: 21 days
Shelf life extension
with Mirenat 100 %-150 %
June 2013
CONFIDENTIAL AND PRIVILEGED INFORMATION
Slide 22
MIRENAT® meat trials
fresh poultry
M esophilic aerobes
4ºC
Fresh poultry
6
5
log CFU/g
Spray in container 200 mg/kg
Lauric arginate
4
3
Cooling
1
Vacuum packaging
Mirenat
Control
15
Enterobacteriaceae
4ºC
Storage (4 ºC)
TEST
8
Days
4
log CFU/g
Sample
2
Control
3
2
1
8
Days
Mirenat
Control
15
Current shelf life: 7 days
Shelf life extension with Mirenat: 40 %
CONFIDENTIAL AND PRIVILEGED INFORMATION
Slide 23
MIRENAT®-N meat trials
cooked ham
Cured hams (3 pounds)
Inoculation with 5
strains Listeria
m onocytogenes
7.0 log CFU/ ham
Listeria m onocytogenes in cured ham at 4 ºC
9
8
Addition of 30 mg/kg
Lauric arginate (8 mL
of a 0.5 % solution)
Control
log CFU/ham
LAE treated
7
6
5
4
3
2
1
0
1
6
11
16
Control
21
26
31
36
30 mg/kg Lauric arginate
Meat Science 71 (2005) 92-99
June 2013
CONFIDENTIAL AND PRIVILEGED INFORMATION
Slide 24
MIRENAT®-SY/4 meat trials
sliced cooked ham (I)
Weber 902
Cooked Ham
Sliced under
customer conditions
Sliced Ham
Spray application of
MIRENAT-SY/4 during slice processing
(final target: 200 ppm)
Control
Sample
Storage (4 ºC/8º)
Speed
270 cuts/min
Empty cuts
0
Surface piece of meat
19 cm * 14 cm
Sliced pieces meat
1
Nº of slices of meat in
package
5
Package weight
150g
Slice weight
30 g
(Trial E-9225)
Shelf life evaluation
(NF V01-003,2004)
CONFIDENTIAL AND PRIVILEGED INFORMATION
Slide 25
MIRENAT®-N meat trials
cooked ham
Cooked ham
Brine preparation
25 %
Brine injection
Tumbling
Cooking
Cooling
75 %
(1h before finishing)
(Trial JMR-868)
CONFIDENTIAL AND PRIVILEGED INFORMATION
Slide 26
MIRENAT®-N Meat Trials
“Calabresa” Sausages
Treated by dipping in a MIRENAT®-N-based bath during 30 seconds.
MIRENAT®-N treated
Storage at 22 ºC without
pasteurization
Three months
Control
Storage at 22 ºC without
pasteurization
11 days
CONFIDENTIAL AND PRIVILEGED INFORMATION
Slide 27
MIRENAT®-N Meat Trials
Roast beef (I)
Storage temperature: 20 ºC
Roast Beef treated by
dipping in MIRENAT®-N
based bath during 30
seconds.
More than 15 days of
protection without
pasteurization
CONFIDENTIAL AND PRIVILEGED INFORMATION
Slide 28
MIRENAT®-N Meat Trials
Roast beef (II)
Storage temperature: 3 ºC
More than 60 days of protection without pasteurization
CONFIDENTIAL AND PRIVILEGED INFORMATION
Slide 29
Applications of LAE® in food:
Overall view
Lauric arginate:

Broad antimicrobial spectrum

Absence of toxicity

Based on natural compounds

Retards the degradation of the product
(shelf life extension )
CONFIDENTIAL AND PRIVILEGED INFORMATION
Slide 30
For further information please contact us:
VEDEQSA INC
201 N Forest Ave, Suite 220
Independence, 64050
Missouri, USA
Tlf: +1 816 318 5111
Ext 4106
[email protected]
www.vedeqsainc.com
CONFIDENTIAL AND PRIVILEGED INFORMATION
Slide 31

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