The technology involves the development of an antimicrobial solution based on active compounds that are derived from vegetable-based essential oils. The active molecules or compounds are adhered to specific substrates at micro- or nano-levels to develop the natural antimicrobial system. The antimicrobial is effective for use in food & beverage preservation without even breaking the bond between the active molecule and the substrate.
The natural antimicrobial technology can be a potential alternative to conventional synthetic antimicrobial technologies and unlike other natural antimicrobial technologies or systems, do not release undesired aroma or smell. Also, the binding of the active molecule with the substrate drastically reduces the risks of the antimicrobial being absorbed in the intestine, thereby, minimizing the chances of possible adverse reactions upon consumption.
The antimicrobial finds its potential in the food and beverage industry, specifically for use in alcoholic and non-alcoholic beverages such as:
Food safety is gaining prominence with governments, food regulatory agencies and manufacturers realizing the need for effective food safety measures that can be proactively implemented during the manufacturing process itself. Growing customer preference towards natural ingredients along with the rising consumption of ready-to-eat foods and beverages has resulted in the increasing need for effective natural antimicrobial solutions. The global market for natural antimicrobials in the food and beverage industry is around $68.0 million in 2016 and is expected to grow at a CAGR of 6% for the next three years. Also, from a manufacturers’ perspective, use of plant extracts doesn’t require any additional labeling to indicate functionality, making the adoption of natural antimicrobials advantageous to both manufacturers and end users.
Use of the natural antimicrobial can provide multiple benefits including –