BACKGROUND OF THE INVENTION

Field of Invention

[0001] The present disclosure provides compositions comprising combinations of two or more natural preservatives, wherein the natural preservatives are rosmarinic acid, dihydroquercetin, kaempferol, caffeic acid, apigenin, ferulic acid, p-coumaric acid, orcinol, 5 -hydroxy ferulic acid, schizokenin, kaempferide, curcumin, ferulic acid methyl ester, ferulic acid ethyl ester, cinnamic acid, orsellinic acid, isoferulic acid, acacetin, 4-hydroxybenzoic acid, rutin, quercetin, or hesperidin. The present disclosure also provides compositions comprising one or more artificial preservatives and one or more natural preservatives, wherein the natural preservatives are rosmarinic acid, dihydroquercetin, kaempferol, caffeic acid, apigenin, ferulic acid, p-coumaric acid, orcinol, 5 -hydroxy ferulic acid, schizokenin, kaempferide, curcumin, ferulic acid methyl ester, ferulic acid ethyl ester, cinnamic acid, orsellinic acid, isoferulic acid, acacetin, 4- hydroxybenzoic acid, rutin, quercetin, or hesperidin. The present disclosure also provides methods of preserving food or beverage products, comprising admixing compositions comprising two or more natural preservatives with the food and beverage products.

Background

[0002] Preservatives are commonly added to food or beverage products to extend the shelf life of these products or to protect sensory attributes during the product's shelf life. However, many "gold standard" preservatives such as benzenoids, sorbates, and EDTA are associated with a number of health and safety and environmental concerns. They are also unappealing to consumers, particularly if they preclude labels claiming "no artificial ingredients" or similar.

[0003] Natural preservatives may be able to provide similar properties to synthetic and/or benzene-derived preservatives. However, attempts to mimic synthetic and/or benzenederived preservatives' performance using a single natural preservative have been largely unsuccessful. Thus there is a need to explore the limits of performance on single natural preservatives and to develop mixtures of natural preservatives that together can provide similar or improved properties relative to synthetic and/or benzene-derived preservatives. BRIEF SUMMARY OF THE INVENTION

[0004] The present disclosure provides compositions comprising a combination of two or more natural preservatives, wherein the natural preservatives are rosmarinic acid, dihydroquercetin, kaempferol, caffeic acid, apigenin, ferulic acid, p-coumaric acid, orcinol, 5 -hydroxy ferulic acid, schizokenin, kaempferide, curcumin, ferulic acid methyl ester, ferulic acid ethyl ester, cinnamic acid, orsellinic acid, isoferulic acid, acacetin, 4- hydroxybenzoic acid, rutin, quercetin, or hesperidin.

[0005] In some embodiments, the composition comprises a combination of natural preservatives provided in Table 1.

[0006] In some embodiments, the composition comprises a combination of natural preservatives provided in Table 2.

[0007] In some embodiments, the composition comprises a combination of natural preservatives provided in Table 3.

[0008] In some embodiments, the composition comprises a combination of natural preservatives provided in Table 4.

[0009] In some embodiments, the composition comprises a combination of natural preservatives provided in Table 5.

[0010] In some embodiments, the composition comprises a combination of natural preservatives provided in Table 6.

[0011] In some embodiments, the composition comprises a combination of natural preservatives provided in Table 7.

[0012] In some embodiments, the composition comprises a combination of natural preservatives provided in Table 8.

[0013] In some embodiments, the composition comprises a combination of rosmarinic acid, dihydroquercetin, kaempferol, caffeic acid, apigenin, ferulic acid, p-coumaric acid, orcinol, 5-hydroxyferulic acid, and schizokenin.

[0014] In some embodiments, the composition further comprises one or more additional natural preservatives, wherein the additional natural preservatives are kaempferide, curcumin, ferulic acid methyl ester, ferulic acid ethyl ester, cinnamic acid, orsellinic acid, isoferulic acid, acacetin, 4-hydroxybenzoic acid, rutin, quercetin, or hesperidin.

[0015] In some embodiments, the composition comprises three or more natural preservatives. [0016] In some embodiments, the composition comprises no artificial preservatives.

[0017] In some embodiments, the artificial preservatives comprise nitrites, nitrates, propionates, benzoates, sorbates, sulfites, or combinations thereof.

[0018] In some embodiments, the combination of two or more natural preservatives are present in amounts sufficient to produce synergistic antimicrobial activity.

[0019] In some embodiments, the combination of two or more natural preservatives are present in amounts sufficient to produce synergistic antioxidant activity.

[0020] The present disclosure also provides compositions comprising a combination of one or more natural preservatives and one or more artificial preservatives, wherein the natural preservatives are rosmarinic acid, dihydroquercetin, kaempferol, caffeic acid, apigenin, ferulic acid, p-coumaric acid, orcinol, 5-hydroxyferulic acid, schizokenin, kaempferide, curcumin, ferulic acid methyl ester, ferulic acid ethyl ester, cinnamic acid, orsellinic acid, isoferulic acid, acacetin, 4-hydroxybenzoic acid, rutin, quercetin, or hesperidin.

[0021] In some embodiments, the one or more artificial preservatives are nitrites, nitrates, propionates, benzoates, sorbates, sulfites, metal chelating agents, or combinations thereof.

[0022] In some embodiments, the concentration of each benzoate is less than about 1000 ppm.

[0023] In some embodiments, the concentration of each sorbate is less than about 10,000 ppm.

[0024] In some embodiments, the concentration of each metal chelating agent is less than about 800 ppm.

[0025] In some embodiments, the concentration of each natural preservative is from about 0.01 ppm to about 5,000 ppm.

[0026] In some embodiments, the composition further comprises one or more carriers.

[0027] In some embodiments, the one or more carriers comprises glycerin, silicon dioxide, an essential oil, an extract, a flavor, a surfactant, a non-flavoring oil, a cloudifier, or a combination thereof.

[0028] In some embodiments, the composition further comprises one or more tasteimproving agents.

[0029] In some embodiments, the one or more taste-improving agents comprise a flavor, sweetener, a natural sweetener, a polysaccharide, an oligosaccharide, a fructooligosaccharide, a maltodextrin, sucrose, sucralose, isomerized sugar, glucose, fructose, lactose, maltose, xylose, isomerized lactose, maltooligosaccharide, isomaltooligosaccharide, galactooligosaccharide, coupling sugar, paratinose, maltitol, sorbitol, erythritol, xylitol, lactitol, paratinit, saccharification product of reduced starch, stevia, glycyrrhizin, thaumatin, monelin, aspartame, alitame, saccharin, acesulfame-K, sucralose, dulcin, neotame, agave syrup, a low glycemic index carbohydrate, or a combination thereof.

[0030] The present disclosure also provides a method of preserving a food or beverage product, the method comprising admixing a composition described herein with the food or beverage product.

[0031] In some embodiments, the food or beverage product is an alcoholic or nonalcoholic beverage, a baked good, a confectionary, a meat product, a sauce, a dressing, a dairy product, a plant-based meat product, or a plant-based dairy product.

[0032] In some embodiments, the food or beverage product is an alcoholic beverage.

[0033] In some embodiments, the alcoholic beverage is a hard seltzer or a ready to drink cocktail.

[0034] In some embodiments, the food or beverage product is a non-alcoholic beverage.

[0035] In some embodiments, the non-alcoholic beverage is a juice, a soda, a sparkling water, a sports drink, a tea beverage, a coffee beverage, or a non-alcoholic mixer.

[0036] In some embodiments, the preserving comprises inhibiting or delaying the growth of microbes in the product.

[0037] In some embodiments, the microbes comprise Gram-negative bacteria, Grampositive bacteria, yeasts, molds, or a combination thereof.

[0038] In some embodiments, the preserving comprises inhibiting or delaying the process of oxidation or other aging related processes resulting in altered sensory profile or reduced/increased physico-chemical properties in the product.

[0039] In some embodiments, the preserving comprises chelating metal ions in product.

[0040] The present disclosure also provides methods of reducing the concentration of one or more artificial preservatives required to preserve a food or beverage product, the method comprising admixing the food or beverage product with one or more artificial preservatives and one or more natural preservatives, wherein the one or more natural preservatives are rosmarinic acid, dihydroquercetin, kaempferol, caffeic acid, apigenin, ferulic acid, p-coumaric acid, orcinol, 5-hydroxyferulic acid, schizokenin, kaempferide, curcumin, ferulic acid methyl ester, ferulic acid ethyl ester, cinnamic acid, orsellinic acid, isoferulic acid, acacetin, 4-hydroxybenzoic acid, rutin, quercetin, or hesperidin, wherein addition of the one or more natural preservatives allows for a decrease in the concentration of the one or more artificial preservatives without loss in preservative function relative to the food or beverage product containing only the one or more artificial preservatives.

[0041] Additional embodiments and advantages of the disclosure will be set forth, in part, in the description that follows, and will flow from the description, or can be learned by practice of the disclosure. The embodiments and advantages of the disclosure will be realized and attained by means of the elements and combinations particularly pointed out in the appended claims.

[0042] It is to be understood that both the foregoing summary and the following detailed description are exemplary and explanatory only, and are not restrictive of the invention as claimed.

BRIEF DESCRIPTION OF THE DRAWINGS

[0043] Fig. 1 is a bar graph showing mold growth in 5% juice beverage samples with 200 ppm or 1000 ppm of various preservatives after storage in wells of a 24-well plate for two weeks.

[0044] Fig. 2 is a bar graph showing mold growth in 5% juice beverage samples with 1000 ppm of various preservatives after storage in bottles for four weeks.

DETAILED DESCRIPTION OF THE INVENTION

[0045] The use of the terms "a", "an", "the", and similar referents in the context of describing the disclosure (especially in the context of the claims) are to be construed to cover both the singular and the plural, unless otherwise indicated. Recitation of ranges of values herein merely are intended to serve as a shorthand method of referring individually to each separate value falling within the range, unless otherwise indicated herein, and each separate value is incorporated into the specification as if it were individually recited herein. The use of any and all examples, or exemplary language (e.g., "such as") provided herein, is intended to better illustrate the disclosure and is not a limitation on the scope of the disclosure unless otherwise claimed. No language in the specification should be construed as indicating any non-claimed element as essential to the practice of the disclosure.

Compositions

[0046] The present disclosure provides compositions comprising a combination of two or more natural preservatives, wherein the natural preservatives are rosmarinic acid, dihydroquercetin, kaempferol, caffeic acid, apigenin, ferulic acid, p-coumaric acid, orcinol, 5 -hydroxy ferulic acid (5-OH ferulic acid), schizokenin, kaempferide, curcumin, ferulic acid methyl ester, ferulic acid ethyl ester, cinnamic acid, orsellinic acid, isoferulic acid, acacetin, 4-hydroxybenzoic acid, rutin, quercetin, or hesperidin.

[0047] In some embodiments, the composition comprises two natural preservatives. In some embodiments, the composition comprises the combination of natural preservatives provided in Table 1.

Table 1

[0048] In some embodiments, the composition comprises three natural preservatives. In some embodiments, the composition comprises the combination of natural preservatives provided in Table 2.

Table 2

[0049] In some embodiments, the composition comprises the combination of natural preservatives provided in Table 2 and one or more additional natural preservatives, wherein the additional natural preservatives are kaempferide, curcumin, ferulic acid methyl ester, ferulic acid ethyl ester, cinnamic acid, orsellinic acid, isoferulic acid, acacetin, 4-hydroxybenzoic acid, rutin, quercetin, or hesperidin.

[0050] In some embodiments, the composition comprises four natural preservatives. In some embodiments, the composition comprises the combination of natural preservatives provided in Table 3.

Table 3

[0051] In some embodiments, the composition comprises the combination of natural preservatives provided in Table 3 and one or more additional natural preservatives, wherein the additional natural preservatives are kaempferide, curcumin, ferulic acid methyl ester, ferulic acid ethyl ester, cinnamic acid, orsellinic acid, isoferulic acid, acacetin, 4-hydroxybenzoic acid, rutin, quercetin, or hesperidin.

[0052] In some embodiments, the composition comprises five natural preservatives. In some embodiments, the composition comprises the combination of natural preservatives provided in Table 4.

Table 4

[0053] In some embodiments, the composition comprises the combination of natural preservatives provided in Table 4 and one or more additional natural preservatives, wherein the additional natural preservatives are kaempferide, curcumin, ferulic acid methyl ester, ferulic acid ethyl ester, cinnamic acid, orsellinic acid, isoferulic acid, acacetin, 4-hydroxybenzoic acid, rutin, quercetin, or hesperidin.

[0054] In some embodiments, the composition comprises six natural preservatives. In some embodiments, the composition comprises the combination of natural preservatives provided in Table 5.

Table 5

[0055] In some embodiments, the composition comprises the combination of natural preservatives provided in Table 5 and one or more additional natural preservatives, wherein the additional natural preservatives are kaempferide, curcumin, ferulic acid methyl ester, ferulic acid ethyl ester, cinnamic acid, orsellinic acid, isoferulic acid, acacetin, 4-hydroxybenzoic acid, rutin, quercetin, or hesperidin.

[0056] In some embodiments, the composition comprises seven natural preservatives. In some embodiments, the composition comprises the combination of natural preservatives provided in Table 6.

Table 6

[0057] In some embodiments, the composition comprises the combination of natural preservatives provided in Table 6 and one or more additional natural preservatives, wherein the additional natural preservatives are kaempferide, curcumin, ferulic acid methyl ester, ferulic acid ethyl ester, cinnamic acid, orsellinic acid, isoferulic acid, acacetin, 4-hydroxybenzoic acid, rutin, quercetin, or hesperidin.

[0058] In some embodiments, the composition comprises eight natural preservatives. In some embodiments, the composition comprises the combination of natural preservatives provided in Table 7.

Table 7

[0059] In some embodiments, the composition comprises the combination of natural preservatives provided in Table 7 and one or more additional natural preservatives, wherein the additional natural preservatives are kaempferide, curcumin, ferulic acid methyl ester, ferulic acid ethyl ester, cinnamic acid, orsellinic acid, isoferulic acid, acacetin, 4-hydroxybenzoic acid, rutin, quercetin, or hesperidin.

[0060] In some embodiments, the composition comprises nine natural preservatives. In some embodiments, the composition comprises the combination of natural preservatives provided in Table 8.

Table 8

[0061] In some embodiments, the composition comprises the combination of natural preservatives provided in Table 8 and one or more additional natural preservatives, wherein the additional natural preservatives are kaempferide, curcumin, ferulic acid methyl ester, ferulic acid ethyl ester, cinnamic acid, orsellinic acid, isoferulic acid, acacetin, 4-hydroxybenzoic acid, rutin, quercetin, or hesperidin.

[0062] In some embodiments, the composition comprises the combination of rosmarinic acid, dihydroquercetin, kaempferol, caffeic acid, apigenin, ferulic acid, p-coumaric acid, orcinol, 5 -hydroxy ferulic acid, and schizokenin. In some embodiments, the composition further comprises one or more additional natural preservatives, wherein the additional natural preservatives are kaempferide, curcumin, ferulic acid methyl ester, ferulic acid ethyl ester, cinnamic acid, orsellinic acid, isoferulic acid, acacetin, 4-hydroxybenzoic acid, rutin, quercetin, or hesperidin.

[0063] The present disclosure also provides compositions comprising a combination of one or more natural preservatives and one or more artificial preservatives, wherein the natural preservatives are rosmarinic acid, dihydroquercetin, kaempferol, caffeic acid, apigenin, ferulic acid, p-coumaric acid, orcinol, 5-hydroxyferulic acid, schizokenin, kaempferide, curcumin, ferulic acid methyl ester, ferulic acid ethyl ester, cinnamic acid, orsellinic acid, isoferulic acid, acacetin, 4-hydroxybenzoic acid, rutin, quercetin, or hesperidin.

[0064] In some embodiments, the one or more artificial preservatives are nitrites, nitrates, propionates, benzoates, sorbates, sulfites, metal chelating agents, or combinations thereof. In some embodiments, the benzoate is sodium benzoate. In some embodiments, the sorbate is potassium sorbate. In some embodiments, the metal chelating agent is ethylene diamine tetraacetic acid (EDTA) or a salt thereof.

[0065] In some embodiments, the concentration of each artificial preservative is from about 0.01 ppm to about 10,000 ppm. In some embodiments, the concentration of each artificial preservative is from about 1 ppm to about 10 ppm, from about 1 ppm to about 25 ppm, from about 1 ppm to about 50 ppm, from about 1 ppm to about 75 ppm, from about 10 pppm to about 25 ppm, from about 10 ppm to about 50 ppm, from about 10 ppm to about 75 ppm, from about 10 ppm to about 100 ppm, from about 25 ppm to about 50 ppm, from about 25 ppm to about 75 ppm, from about 25 ppm to about 100 ppm, from about 50 ppm to about 75 ppm, from about 50 ppm to about 100 ppm, or from about 75 ppm to about 100 ppm. In some embodiments, the concentration of each artificial preservative is from about 0.01 ppm to about 0.1 ppm, from about 0.01 ppm to about 1 ppm, from about 0.01 ppm to about 10 ppm, from about 0.01 ppm to about 100 ppm, from about 0.01 ppm to about 1,000 ppm, from about 0.01 ppm to about 2,500 ppm, from about 0.01 ppm to about 5,000 ppm, from about 0.1 ppm to about 1 ppm, from about 0.1 ppm to about 10 ppm, from about 0.1 ppm to about 100 ppm, from about 0.1 ppm to about 1,000 ppm, from about 0.1 ppm to about 2,500 ppm, from about 0.1 ppm to about 5,000 ppm, from about 1 ppm to about 10 ppm, from about 1 ppm to about 100 ppm, from about 1 ppm to about 1,000 ppm, from about 1 ppm to about 2,500 ppm, from about 10 ppm to about 100 ppm, from about 10 ppm to about 1,000 ppm, from about 10 ppm to about 2,500 ppm, from about 10 ppm to about 5,000 ppm, from about 100 ppm to about 1,000 ppm, from about 100 ppm to about 2,500 ppm, from about 100 ppm to about 5,000 ppm, from about 1,000 ppm to about 2,500 ppm, from about 1,000 ppm to about 5,000 ppm, from about 2,500 ppm to about 5,000 ppm, or from about 5,000 ppm to about 10,000 ppm. In some embodiments, the concentration of each artificial preservative is about 50 ppm. In some embodiments, the concentration of each artificial preservative is about 1 ppm, about 5 ppm, about 10 ppm, about 25 ppm, about 35 ppm, about 50 ppm, about 65 ppm, about 75 ppm, about 85 ppm, or about 100 ppm. In some embodiments, the concentration of each artificial preservative is about 0.01 ppm, about 0.01 ppm, about 500 ppm, about 1,000 ppm, about 2,500 ppm, about 5,000 ppm, or about 10,000 ppm.

[0066] In some embodiments, the concentration of each artificial preservative is less than about 10,000 ppm. In some embodiments, the concentration of each artificial preservative is less than about 5,000 ppm, less than about 1,000 ppm, less than about 500 ppm, less than about 250 ppm, less than about 100 ppm, less than about 50 ppm, less than about 25 ppm, less than about 10 ppm, less than about 1 ppm, or less than about 0.1 ppm.

[0067] In some embodiments, the concentration of each natural preservative is from about 0.01 ppm to about 5,000 ppm. In some embodiments, the concentration of each natural preservative is from about 1 ppm to about 10 ppm, from about 1 ppm to about 25 ppm, from about 1 ppm to about 50 ppm, from about 1 ppm to about 75 ppm, from about 10 pppm to about 25 ppm, from about 10 ppm to about 50 ppm, from about 10 ppm to about 75 ppm, from about 10 ppm to about 100 ppm, from about 25 ppm to about 50 ppm, from about 25 ppm to about 75 ppm, from about 25 ppm to about 100 ppm, from about 50 ppm to about 75 ppm, from about 50 ppm to about 100 ppm, or from about 75 ppm to about 100 ppm. In some embodiments, the concentration of each natural preservative is from about 0.01 ppm to about 0.1 ppm, from about 0.01 ppm to about 1 ppm, from about 0.01 ppm to about 10 ppm, from about 0.01 ppm to about 100 ppm, from about 0.01 ppm to about 1,000 ppm, from about 0.01 ppm to about 2,500 ppm, from about 0.01 ppm to about 5,000 ppm, from about 0.1 ppm to about 1 ppm, from about 0.1 ppm to about 10 ppm, from about 0.1 ppm to about 100 ppm, from about 0.1 ppm to about 1,000 ppm, from about 0.1 ppm to about 2,500 ppm, from about 0.1 ppm to about 5,000 ppm, from about 1 ppm to about 10 ppm, from about 1 ppm to about 100 ppm, from about 1 ppm to about 1,000 ppm, from about 1 ppm to about 2,500 ppm, from about 10 ppm to about 100 ppm, from about 10 ppm to about 1,000 ppm, from about 10 ppm to about 2,500 ppm, from about 10 ppm to about 5,000 ppm, from about 100 ppm to about 1,000 ppm, from about 100 ppm to about 2,500 ppm, from about 100 ppm to about 5,000 ppm, from about 1,000 ppm to about 2,500 ppm, from about 1,000 ppm to about 5,000 ppm, or from about 2,500 ppm to about 5,000 ppm. In some embodiments, the concentration of each natural preservative is about 50 ppm. In some embodiments, the concentration of each natural preservative is about 1 ppm, about 5 ppm, about 10 ppm, about 25 ppm, about 35 ppm, about 50 ppm, about 65 ppm, about 75 ppm, about 85 ppm, or about 100 ppm. In some embodiments, the concentration of each natural preservative is about 0.01 ppm, about 0.01 ppm, about 500 ppm, about 1,000 ppm, about 2,500 ppm, or about 5,000 ppm.

[0068] In some embodiments, the composition further comprises one or more carriers. Non-limiting examples of carriers include glycerin, silicon dioxide, an essential oil, an extract, a flavor, a surfactant, a non-flavoring oil, a cloudifier and combinations thereof.

[0069] In some embodiments, the composition further comprises one or more tasteimproving agents. Non-limiting examples of taste-improving agents include flavors, sweeteners, natural sweeteners, polysaccharids, oligosaccharides, fructooligosaccharides, maltodextrins, sucrose, sucralose, isomerized sugar, glucose, fructose, lactose, maltose, xylose, isomerized lactose, maltooligosaccharide, isomaltooligosaccharide, galactooligosaccharide, coupling sugar, paratinose, maltitol, sorbitol, erythritol, xylitol, lactitol, paratinit, saccharification product of reduced starch, stevia, glycyrrhizin, thaumatin, monelin, aspartame, alitame, saccharin, acesulfame-K, sucralose, dulcin, neotame, agave syrup, low glycemic index carbohydrates, and combinations thereof. [0070] In some embodiments, the composition comprises no artificial preservatives. Non-limiting examples of artificial preservatives include nitrites, nitrates, propionates, benzoates, sorbates, sulfites, metal chelating agents, and combinations thereof.

[0071] In some embodiments, the combination of two or more natural preservatives are present in amounts sufficient to produce synergistic antimicrobial activity.

[0072] In some embodiments, the combination of two or more natural preservatives are present in amounts sufficient to produce synergistic antioxidant activity.

Methods of Use

[0073] The present disclosure also provides methods of preserving food or beverage products, the methods comprising admixing a composition comprising the compositions described herein with the food or beverage product.

[0074] The present disclosure also provides methods of reducing the concentration of one or more artificial preservatives required to preserve a food or beverage product, the method comprising admixing the food or beverage product with the one or more artificial preservatives and one or more natural preservatives, wherein the natural preservatives are rosmarinic acid, dihydroquercetin, kaempferol, caffeic acid, apigenin, ferulic acid, p- coumaric acid, orcinol, 5-hydroxyferulic acid, schizokenin, kaempferide, curcumin, ferulic acid methyl ester, ferulic acid ethyl ester, cinnamic acid, orsellinic acid, isoferulic acid, acacetin, 4-hydroxybenzoic acid, rutin, quercetin, or hesperidin, wherein addition of the one or more natural preservatives allows for a decrease in the concentration of the one or more artificial preservatives without loss in preservative function relative to the food or beverage product containing only the one or more artificial preservatives.

[0075] In some embodiments, the food or beverage product is an alcoholic or nonalcoholic beverage, a baked good, a confectionary, a meat product, a sauce, a dressing, a dairy product, a gelatin product, a plant-based meat product, or a plant-based dairy product.

[0076] Alcoholic or non-alcoholic beverages include, but are not limited to, soft drinks, fountain beverages, frozen beverages, ready -to-drink beverages, frozen and ready -to- drink beverages, coffee, tea, powdered soft drinks, liquid concentrates, flavored waters, enhanced waters, sparkling waters, seltzers, fruit juices, fruit juice flavored drinks, sport drinks, energy drinks, isotonic drinks, low-calorie drinks, zero-calorie drinks, vegetable juices, juice drinks, sugar solutions, salt or salt substitute solutions, non-alcoholic mixers, ready to drink cocktails, or hard seltzers.

[0077] In some embodiments, the alcoholic beverage is a hard seltzer or a ready to drink cocktail.

[0078] In some embodiments, the non-alcoholic beverage is a juice or non-alcoholic mixer.

[0079] Baked goods include, but are not limited to, breads, cakes, pies, biscuits, and cookies.

[0080] Confectionaries include, but are not limited to, candies, mints, fruit flavored drops, cocoa products, icings, and chocolates.

[0081] Meat products include, but are not limited to, ham, bacon, sausages, jerky, beef patties, and chicken nuggets.

[0082] Dressings include Italian dressing, balsamic vinaigrette dressing, Caesar dressing, ranch dressing, Russian dressing, French dressing, Thousand Island dressing, and blue cheese dressing.

[0083] Condiments include ketchup, mustard, and mayonnaise.

[0084] Dairy products include, but are not limited to, milk, 0% to 20% milk fat, cheese, cream, ice cream, sour cream, yogurt, flavored yogurt, sherbet, egg products, and cultured milk.

[0085] Gelatin products include, but are not limited to, jams, jellies, preserves, and puddings.

[0086] Plant-based meat products include plant-based burgers, plant-based sausages, plant-based nuggets, and plant-based bacon.

[0087] Plant based dairy products include almond milk, nut milk, grain milk, legume milk, coconut milk, oat milk, or soy milk.

[0088] The term "food product" or "food composition" as used herein includes fruits, vegetables, juices, meat products such as ham, bacon and sausage; egg products, fruit concentrates, gelatins and gelatin-like products such as jams, jellies, preserves, and the like; milk products such as ice cream, sour cream, yogurt, and sherbet; icings, syrups including molasses; com, wheat, rye, soybean, oat, rice and barley products, cereal products, nut meats and nut products, cakes, cookies, confectionaries such as candies, gums, fruit flavored drops, and chocolates, chewing gum, mints, creams, icing, ice cream, pies and breads. "Food product" also refers to condiments such as herbs, spices and seasonings, flavor enhancers, such as monosodium glutamate. "Food product" further also includes prepared packaged products, such as dietetic sweeteners, liquid sweeteners, tabletop flavorings, granulated flavor mixes which upon reconstitution with water provide non-carbonated drinks, instant pudding mixes, instant coffee and tea, coffee whiteners, malted milk mixes, pet foods, livestock feed, tobacco, and materials for baking applications, such as powdered baking mixes for the preparation of breads, cookies, cakes, pancakes, donuts and the like. "Food product" also includes diet or low-calorie food and beverages containing little or no sucrose.

[0089] Food and beverage products described herein include any preparations or compositions which are suitable for consumption and are used for nutrition or enjoyment purposes. They are generally products which are intended to be eaten by humans or animals and introduced into the body through the mouth, to remain there for a certain time and then either be eaten (e.g. ready- to-eat foodstuffs or feeds) or removed (e.g. chewing gums). Such products include any substances or products which in the processed, partially processed or unprocessed state are to be ingested by humans or animals.

[0090] The food and beverage products according to the disclosure also include substances which in the unchanged, treated or prepared state are to be swallowed by a human or animal and then digested. The expression "food and beverage product" covers ready-to-eat foodstuffs, beverages and feeds, that is to say foodstuffs, beverages or feeds that are already complete in terms of the substances that are important for the taste. The expressions "ready-to-eat foodstuff' and "ready-to-eat feed" also include drinks as well as solid or semi-solid ready-to-eat foodstuffs or feeds. Examples which may be mentioned are frozen products, which must be thawed and heated to eating temperature before they are eaten. Products such as yogurt or ice cream as well as chewing gums or hard caramels are also included among the ready-to-eat foodstuffs or feeds of the current disclosure.

[0091] In some embodiments, any one of the food or beverage products described herein further comprises a component selected from the group consisting of sucrose, aroma compounds, flavoring compounds and mixtures thereof. In some embodiments, any one of the food or beverage products described herein further comprises a moisture containing ingredient. In some embodiments, the moisture ingredient is an emulsion.

[0092] Food and beverage products comprising the compositions provided herein may further comprise components selected from the group consisting of additional sweeteners or sweet-tasting compounds, aroma compounds, flavoring compounds, and their mixtures.

[0093] The disclosure also provides the following specific embodiments.

[0094] Embodiment I. A composition comprising two or more natural preservatives, wherein the natural preservatives are rosmarinic acid, dihydroquercetin, kaempferol, caffeic acid, apigenin, ferulic acid, p-coumaric acid, orcinol, 5-hydroxyferulic acid, schizokenin, kaempferide, curcumin, ferulic acid methyl ester, ferulic acid ethyl ester, cinnamic acid, orsellinic acid, isoferulic acid, acacetin, 4- hydroxybenzoic acid, rutin, quercetin, or hesperidin.

[0095] Embodiment II. The composition of Embodiment I, wherein the composition comprises a combination of natural preservatives provided in Table 1.

[0096] Embodiment III. The composition of Embodiment I, wherein the composition comprises a combination of natural preservatives provided in Table 2.

[0097] Embodiment IV. The composition of Embodiment I, wherein the composition comprises a combination of natural preservatives provided in Table 3.

[0098] Embodiment V. The composition of Embodiment I, wherein the composition comprises a combination of natural preservatives provided in Table 4.

[0099] Embodiment VI. The composition of Embodiment I, wherein the composition comprises a combination of natural preservatives provided in Table 5.

[0100] Embodiment VII. The composition of Embodiment I, wherein the composition comprises a combination of natural preservatives provided in Table 6.

[0101] Embodiment VIII. The composition of Embodiment I, wherein the composition comprises a combination of natural preservatives provided in Table 7.

[0102] Embodiment IX. The composition of Embodiment I, wherein the composition comprises a combination of natural preservatives provided in Table 8.

[0103] Embodiment X. The composition of Embodiment I, wherein the composition comprises the combination of rosmarinic acid, dihydroquercetin, kaempferol, caffeic acid, apigenin, ferulic acid, p-coumaric acid, orcinol, 5- hydroxyferulic acid, and schizokenin.

[0104] Embodiment XI. The composition of any one of Embodiments III-X, wherein the composition further comprises one or more additional natural preservatives, wherein the additional natural preservatives are kaempferide, curcumin, ferulic acid methyl ester, ferulic acid ethyl ester, cinnamic acid, orsellinic acid, isoferulic acid, acacetin, 4-hydroxybenzoic acid, rutin, quercetin, or hesperidin.

[0105] Embodiment XII. The composition of Embodiment I, wherein the composition comprises three or more natural preservatives.

[0106] Embodiment XIII. The composition of any one of Embodiments I-XII, wherein the composition comprises no artificial preservatives.

[0107] Embodiment XIV. The composition of any one of Embodiments I-XII, wherein the composition further comprises one or more artificial preservatives.

[0108] Embodiment XV. The composition of Embodiment XIV, wherein the artificial preservatives comprise nitrites, nitrates, propionates, benzoates, sorbates, sulfites, metal chelating agents, or combinations thereof.

[0109] Embodiment XVI. The composition of any one of Embodiments I-XIII, wherein the combination of two or more natural preservatives are present in amounts sufficient to produce synergistic antimicrobial activity.

[0110] Embodiment XVII. The composition of any one of Embodiments I-XIII, wherein the combination of two or more natural preservatives are present in amounts sufficient to produce synergistic antioxidant activity.

[OHl] Embodiment XVIII. A composition comprising one or more natural preservatives and one or more artificial preservatives, wherein the natural preservatives are rosmarinic acid, dihydroquercetin, kaempferol, caffeic acid, apigenin, ferulic acid, p- coumaric acid, orcinol, 5-hydroxyferulic acid, schizokenin, kaempferide, curcumin, ferulic acid methyl ester, ferulic acid ethyl ester, cinnamic acid, orsellinic acid, isoferulic acid, acacetin, 4-hydroxybenzoic acid, rutin, quercetin, or hesperidin, or combinations thereof.

[0112] Embodiment XIX. The composition of Embodiment XVIII, wherein the one or more artificial preservatives are nitrites, nitrates, propionates, benzoates, sorbates, sulfites, metal chelating agents, or combinations thereof.

[0113] Embodiment XX. The composition of Embodiment XIX, wherein the benzoate is sodium benzoate.

[0114] Embodiment XXI. The composition of Embodiment XIX, wherein the sorbate is potassium sorbate.

[0115] Embodiment XXII. The composition of Embodiment XIX, wherein the metal chelating agent is ethylene diamine tetraacetic acid (EDTA) or a salt thereof. [0116] Embodiment XXIII. The composition of Embodiment XIX, wherein the nitrite is sodium nitrite.

[0117] Embodiment XXIV. The composition of Embodiment XIX, wherein the concentration of each benzoate is less than about 1000 ppm.

[0118] Embodiment XXV. The composition of Embodiment XXIV, wherein the concentration of each benzoate is less than about 100 ppm.

[0119] Embodiment XXVI. The composition of Embodiment XIX, wherein the concentration of each sorbate is less than about 10,000 ppm.

[0120] Embodiment XXVII. The composition of Embodiment XXVI, wherein the concentration of each sorbate is less than about 1,000 ppm.

[0121] Embodiment XXVIII. The composition of Embodiment XIX, wherein the concentration of each metal chelating agent is less than about 800 ppm.

[0122] Embodiment XXIX. The composition of Embodiment XXVIII, wherein the concentration of each metal chelating agent is less than about 100 ppm.

[0123] Embodiment XXX. The composition of Embodiment XIX, wherein the concentration of each nitrite is less than about 500 ppm.

[0124] Embodiment XXXI. The composition of Embodiment XXX, wherein the concentration of each nitrite is less than about 100 ppm.

[0125] Embodiment XXXII. The composition of any one of Embodiments I-XXXI, wherein the concentration of each natural preservative is from about 0.01 ppm to about 5,000 ppm.

[0126] Embodiment XXXIII. The composition of Embodiment XXXII, wherein the concentration of each natural preservative is from about 0.01 ppm to about 1,000 ppm.

[0127] Embodiment XXXIV. The composition of Embodiment XXXII, wherein the concentration of each natural preservative is from about 0.1 ppm to about 500 ppm.

[0128] Embodiment XXXV. The composition of Embodiment XXXII, wherein the concentration of each natural preservative is from about 1 ppm to about 100 ppm.

[0129] Embodiment XXXVI. The composition of Embodiment XXXII, wherein the concentration of each natural preservative is from about 10 ppm to about 50 ppm.

[0130] Embodiment XXXVII. The composition of Embodiment XXXII, wherein the concentration of each natural preservative is from about 100 ppm to about 1,000 ppm.

[0131] Embodiment XXXVIII. The composition of Embodiment XXXII, wherein the concentration of each natural preservative is from about 500 ppm to about 2,500 ppm. [0132] Embodiment XXXIX. The composition of Embodiment XXXII, wherein the concentration of each natural preservative is from about 1,000 ppm to about 4,000 ppm.

[0133] Embodiment XL. The composition of any one of Embodiments LXXXIX, wherein the composition further comprises one or more carriers.

[0134] Embodiment XLI. The composition of Embodiment XL, wherein the one or more carriers comprises glycerin, silicon dioxide, an essential oil, an extract, a flavor, a surfactant, a non-flavoring oil, a cloudifier, or a combination thereof.

[0135] Embodiment XLII. The composition of any one of Embodiments I-XLI, wherein the composition further comprises one or more taste-improving agents.

[0136] Embodiment XLIII. The composition of Embodiment XLII, wherein the one or more taste-improving agents comprise a flavor, a sweetener, a natural sweetener, a polysaccharide, an oligosaccharide, a fructooligosaccharide, a maltodextrin, sucrose, sucralose, isomerized sugar, glucose, fructose, lactose, maltose, xylose, isomerized lactose, maltooligosaccharide, isomaltooligosaccharide, galactooligosaccharide, coupling sugar, paratinose, maltitol, sorbitol, erythritol, xylitol, lactitol, paratinit, saccharification product of reduced starch, stevia, glycyrrhizin, thaumatin, monelin, aspartame, alitame, saccharin, acesulfame-K, sucralose, dulcin, neotame, agave syrup, a low glycemic index carbohydrate, or a combination thereof.

[0137] Embodiment XLIV. A method of preserving a food or beverage product, the method comprising admixing the composition of any one of Embodiments I-XLIII with the food or beverage product.

[0138] Embodiment XLV. The method of Embodiment XLIV, wherein the food or beverage product is an alcoholic or non-alcoholic beverage, a baked good, a confectionary, a meat product, a sauce, a dressing, a dairy product, a plant-based meat product, or a plant-based dairy product.

[0139] Embodiment XL VI. The method of Embodiment XLV, wherein the food or beverage product is an alcoholic beverage.

[0140] Embodiment XL VII. The method of Embodiment XL VI, wherein the alcoholic beverage is a hard seltzer or a ready to drink cocktail.

[0141] Embodiment XL VIII. The method of Embodiment XLV, wherein the food or beverage product is a non-alcoholic beverage. [0142] Embodiment XLIX. The method of Embodiment XL VIII, wherein the nonalcoholic beverage is a juice, a soda, a sparkling water, a sports drink, a tea beverage, a coffee beverage, or a non-alcoholic mixer.

[0143] Embodiment L. The method of any one of Embodiments XLIV-XLIX, wherein the preserving comprises inhibiting or delaying the growth of microbes in the product.

[0144] Embodiment LI. The method of Embodiment L, wherein the microbes comprise Gram-negative bacteria, Gram-positive bacteria, yeasts, molds, or a combination thereof.

[0145] Embodiment LIL The method of any one of Embodiments XLIV-XLIX, wherein the preserving comprises inhibiting or delaying the process of oxidation in the product.

[0146] Embodiment LIII. The method of any one of Embodiments XLIV-XLIX, wherein the preserving comprises chelating metal ions in the product.

[0147] Embodiment LIV. A method of reducing the concentration of one or more artificial preservatives in a food or beverage product, the method comprising admixing the food or beverage product with the one or more artificial preservatives and the composition of any one of Embodiments I-XXII, or a combination thereof.

[0148] Embodiment LV. The method of Embodiment LIV, wherein addition of the one or more natural preservatives allows for a decrease in the concentration of the one or more artificial preservatives without loss in preservative function relative to the food or beverage product containing only the one or more artificial preservatives.

[0149] Embodiment LVI. The method of Embodiment LIV or LV, wherein the food or beverage product is an alcoholic or non-alcoholic beverage, a baked good, a confectionary, a meat product, a sauce, a dressing, a dairy product, a plant-based meat product, or a plant-based dairy product.

[0150] Embodiment LVII. The method of Embodiment LVI, wherein the food or beverage product is an alcoholic beverage.

[0151] Embodiment LVIII. The method of Embodiment LVII, wherein the alcoholic beverage is a hard seltzer or a ready to drink cocktail.

[0152] Embodiment LIX. The method of Embodiment LVI, wherein the food or beverage product is a non-alcoholic beverage. [0153] Embodiment LX. The method of Embodiment LIX, wherein the nonalcoholic beverage is a juice, a soda, a sparkling water, a sports drink, a tea beverage, a coffee beverage, or a non-alcoholic mixer.

[0154] Embodiment LXI. The method of any one of Embodiments LIII-LVIII, wherein the one or more artificial preservatives are nitrites, nitrates, propionates, benzoates, sorbates, sulfites, metal chelating agents, or combinations thereof.

[0155] Embodiment LXII. The method of Embodiment LXI, wherein the benzoate is sodium benzoate.

[0156] Embodiment LXIII. The method of Embodiment LXI, wherein the sorbate is potassium sorbate.

[0157] Embodiment LXIV. The method of Embodiment LXI, wherein the metal chelating agent is ethylene diamine tetraacetic acid (EDTA) or a salt thereof.

[0158] Embodiment LXV. The method of Embodiment LXI, wherein the nitrite is sodium nitrite.

[0159] Embodiment LXVI. The method of Embodiment LXI, wherein the concentration of each benzoate is less than about 1000 ppm.

[0160] Embodiment LXVII. The method of Embodiment LXVI, wherein the concentration of each benzoate is less than about 100 ppm.

[0161] Embodiment LXVIII. The method of Embodiment LXI, wherein the concentration of each sorbate is less than about 10,000 ppm.

[0162] Embodiment LXIX. The method of Embodiment LXVIII, wherein the concentration of each sorbate is less than about 1,000 ppm.

[0163] Embodiment LXX. The method of Embodiment LXI, wherein the concentration of each metal chelating agent is less than about 800 ppm.

[0164] Embodiment LXXI. The method of Embodiment LXX, wherein the concentration of each metal chelating agent is less than about 100 ppm.

[0165] Embodiment LXXII. The method of Embodiment LXI, wherein the concentration of each nitrite is less than about 500 ppm.

[0166] Embodiment LXXIII. The method of Embodiment LXXII, wherein the concentration of each nitrite is less than about 100 ppm.

[0167] Embodiment LXXIV. The method of any one of Embodiments LIV-LXXIII, wherein the concentration of each natural preservative is from about 0.01 ppm to about 5,000 ppm. [0168] Embodiment LXXV. The method of Embodiment LXXIV, wherein the concentration of each natural preservative is from about 0.01 ppm to about 1,000 ppm.

[0169] Embodiment LXXVI. The method of Embodiment LXXIV, wherein the concentration of each natural preservative is from about 0.1 ppm to about 500 ppm.

[0170] Embodiment LXXVII. The method of Embodiment LXXIV, wherein the concentration of each natural preservative is from about 1 ppm to about 100 ppm.

[0171] Embodiment LXXVIII. The method of Embodiment LXXIV, wherein the concentration of each natural preservative is from about 10 ppm to about 50 ppm.

[0172] Embodiment LXXIX. The method of Embodiment LXXIV, wherein the concentration of each natural preservative is from about 100 ppm to about 1,000 ppm.

[0173] Embodiment LXXX. The method of Embodiment LXXIV, wherein the concentration of each natural preservative is from about 500 ppm to about 2,500 ppm.

[0174] Embodiment LXXXI. The method of Embodiment LXXIV, wherein the concentration of each natural preservative is from about 1,000 ppm to about 4,000 ppm.

[0175] Embodiment LXXXII. The method of any one of Embodiments LIV-

LXXXI, wherein the composition further comprises one or more carriers.

[0176] Embodiment LXXXIII. The method of Embodiment LXXXII, wherein the one or more carriers comprises glycerin, silicon dioxide, an essential oil, an extract, a flavor, a surfactant, a non-flavoring oil, a cloudifier, or a combination thereof.

[0177] Embodiment LXXXIV. The method of any one of Embodiments LIV-

LXXXIII, wherein the composition further comprises one or more taste-improving agents.

[0178] Embodiment LXXXV. The method of Embodiment LXXXIV, wherein the one or more taste-improving agents comprise a flavor, a sweetener, a natural sweetener, a polysaccharide, an oligosaccharide, a fructooligosaccharide, a maltodextrin, sucrose, sucralose, isomerized sugar, glucose, fructose, lactose, maltose, xylose, isomerized lactose, maltooligosaccharide, isomaltooligosaccharide, galactooligosaccharide, coupling sugar, paratinose, maltitol, sorbitol, erythritol, xylitol, lactitol, paratinit, saccharification product of reduced starch, stevia, glycyrrhizin, thaumatin, monelin, aspartame, alitame, saccharin, acesulfame-K, sucralose, dulcin, neotame, agave syrup, a low glycemic index carbohydrate, or a combination thereof. EXAMPLES

EXAMPLE 1

Natural Preservatives as Antimicrobial Agents in Juice Beverage

[0179] A juice beverage comprising 5% juice and having a pH of 3.0-3.5 (buffered with citrate) was autoclaved to sterilize, and about 10 ³ cells/mL each of Aspergillus brasiliensis and Aspergillus niger molds were added. 2 mL of the inoculated beverage were added to each well of a 24-well plate. Natural preservatives were separately dissolved in pure ethanol (95%). 200 ppm or 1000 ppm of the natural preservatives, sodium benzoate or potassium sorbate (positive controls), or ethanol only (2% final concentration, negative control) were added to the wells. All samples had a final ethanol concentration of 2%. The 24-well plate was sealed with aluminum seal and stored at 20 °C in ambient conditions for 2 weeks. Microbial growth was measured by optical density or cell dry weight. See, e.g., Reyes et al., Natural Science 4(10). ^r l ^r l ^l &- ^r l ^l &3 (2021) doi: 10.4236/ns.2012.410102. The results are shown in Fig. 1. Bars lower than the solid black line show decreased growth, while bars higher than the solid black line show promotion in growth.

[0180] In a second experiment, the juice beverage was autoclaved and inoculated with molds as described above. About 200 mL of the inoculated beverage were added to bottles. Natural preservatives were separately dissolved in pure ethanol (95%). 1000 ppm of the natural preservatives, sodium benzoate or potassium sorbate (positive controls), or ethanol only (2% final concentration, negative control) were added to the bottles. All samples had a final ethanol concentration of 2%. The bottles were sealed with metal caps and stored at 20 °C in ambient conditions for 4 weeks. Microbial growth was measured by optical density or cell dry weight. The results are shown in Fig. 2. Lower values indicate less mold growth.

EXAMPLE 2

Combinations of Natural Preservatives as Antimicrobial Agents in Juice Beverage

[0181] A juice beverage comprising 5% juice and having a pH of 3.0-3.5 was autoclaved to sterilize, and about 10 ⁴ cells/mL each of Saccharomyces cerevisiae, Candida rugopelliculosa, and Zygosaccharomyces bailii yeast were added. 1 mL of the inoculated beverage were added to each well of a 96-well plate using a liquid handling robot. Natural preservatives were separately dissolved in pure ethanol (95%). 10 ppm to 1000 ppm (depending on solubility) of natural preservatives, sodium benzoate or potassium sorbate (positive controls), or ethanol only (2% final concentration, negative control) were added to the wells. Two natural preservatives were added to each test well. All samples had a final ethanol concentration of 2%. Each condition was tested in duplicate. The 96-well plate was sealed with aluminum seal and stored at 20 °C in ambient conditions for 2 weeks. Microbial growth was measured by optical density or cell dry weight. The results after 1 week of growth are shown in Table 9. (+) indicates positive growth. The growth was normalized to sodium benzoate and potassium sorbate. Table 10 shows the results after 2 weeks of growth.

Table 9

Table 10

[0182] Having now fully described the methods, compounds, and compositions herein, it will be understood by those of skill in the art that the same can be performed within a wide and equivalent range of conditions, formulations, and other parameters without affecting the scope of the methods, compounds, and compositions provided herein or any embodiment thereof. All patents, patent applications, and publications cited herein are fully incorporated by reference herein in their entirety.