A fresh potato preservative and method of using the preservative for fresh cut potatoes that significantly extend the shelf life of fresh cut potatoes are provided. The fresh potato preservative preserves the texture, flavor, appearance, and color of the fresh potatoes, particularly exposed surfaces of the fresh potatoes that have been cut, in particular by reducing oxidation of the exposed cut surfaces of the potatoes. The preservative includes the ingredients of sodium chloride, citric acid, ascorbic acid, calcium chloride, sodium acid pyrophosphate, potassium sorbate and a protein-based composition.

PFM, LLC

Fresh potato preservative and method of using same

Nutraceutical or pharmaceutical compositions, functional foods, extracts, dietary supplements and food/feed additives enriched in phytochemicals having antioxidant and/or anti-inflammatory activity may be derived from the skin, pith, or cortex from stem tubers of select potato cultivars, such as Onaway, Russet Burbank, Purple Valley or Bora Valley cultivars. These cultivars and combinations thereof provide a useful antioxidant source enriched in ferulic acid, caffeic acid, chlorogenic acids, ascorbic acid, anthocyanins, and rutin, isomers or derivatives thereof having antioxidant and/or anti-inflammatory activity.

The Royal Institution For The Advancement of Learning/McGill University

The Royal Institution For The Advancement Of Learning/McGill University

Compositions and methods for preventing and treating diseases and environmentally induced health disorders

THE ROYAL INSTITUTION FOR THE ADVANCEMENT OF LEARNING/MCGILL UNIVERSITY

Methods for treating type-2 diabetes and obesity

A beverage product that includes water, a color derived from natural sources, and a compound in an effective amount to inhibit fading of the color derived from natural sources. The compound is an unsaturated acid, and may be selected from the group consisting of maleic acid, maleic anhydride, aconitic acid, mesaconic acid, itaconic acid, and/or fumaric acid. The incorporation of the compound can be particularly useful for inhibiting color fading of the beverage product under thermal stress. The colors derived from natural sources may be an anthocyanin, cyclohexene dione dimers and/or a color derived from the reaction of an iridoid and amino acids. For example, the colors may include purple sweet potato, black carrot, purple carrot, black currant, blueberry, carthamus yellow, and/or gardenia blue. The compound can be effective to prevent color fading even in the presence of ascorbic acid, which promotes the fading of colors derived from natural sources.

PepsiCo, Inc.

Unsaturated acids for fading protection of colors derived from natural sources used in beverage products

ascorbic acid

ジャガイモ

potato

ascorbic acid/ジャガイモ

Fresh potato preservative and method of using same

Compositions and methods for preventing and treating diseases and environmentally induced health disorders

Methods for treating type-2 diabetes and obesity

Unsaturated acids for fading protection of colors derived from natural sources used in beverage products

科学に裏打ちされた最も完全な薬草データベース