Academic literature on the topic 'Antimicrobial preservative'
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Journal articles on the topic "Antimicrobial preservative"
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Popova, T. V., O. P. Strilets, and H. P. Kukhtenko. "Justification of preservative choice and its concentration in the composition of anti-allergic action gel." Farmatsevtychnyi zhurnal, no. 4 (July 30, 2020): 78–87. http://dx.doi.org/10.32352/0367-3057.4.20.08.
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Microbiological stability of medicines is an integral part of their quality, therefore, at the stage of pharmaceutical development, the issues of ensuring microbiological purity should be considered. To this end, various chemicals are added to the composition of semisolid medicines that actively inhibit the growth of microorganisms that enter the pharmaceutical system during production and reuse. Insufficient amount of a preservative can lead to the adaptation of microorganisms, and excess- to increase the toxicity of the drug. In the development of the composition of the anti-allergic action gel containing dimethindene maleate and dexpanthenol in order to select a preservative and its concentration, the following antimicrobial substances have been chosen: phenoxyethanol, benzalkonium chloride, methylparahydroxybenzoate (nipagin, E218), propylparahydroxybenzoate (nipasol, E216) and potassium sorbate (E202).
The purpose of this work is to evaluate the effectiveness of these antimicrobial preservatives in the composition of the gel under study.
For microbiological studies 5 samples have been developed: N 1 – gel + phenoxyethanol 0.75%; N 2 – gel + benzalkonium chloride 0.015%; N 3 – gel + nipagin 0.15% + nipasol 0.05%; N 4 – gel + potassium sorbate 0.2%; N 5 – gel without preservatives added. The research used the method for evaluating the effectiveness of antimicrobial preservatives given in SPU 2.0 (Section 5.1.3).
As a result of the experiment, it has been determined that the sample of gel without preservative does not meet the requirements of SPU and proved the need to add antimicrobial preservatives to the composition of the developed gel. The results of the study for samples with preservatives phenoxyethanol 0.75%, benzalkonium chloride 0.015%, nipagin 0.15% + nipasol 0.05% completely meet the requirements of SPU on the indicator «antimicrobial effectiveness of preservatives» for medicinal products for external use. An experimental study of the sample with a potassium sorbate 0.2% preservative showed that it did not fully meet the requirements of the above article of SPU. Among the samples that meet the requirements of SPU, the highest antimicrobial efficacy against strains of Staphylococcus aureus ATCC 6538, Pseudomonas aeruginosa ATCC 9027, Candida albicans ATCC 885-653, Aspergillus brasiliensis ATSC 16404 has shown a sample of 0.75% phenoxyethanol preservative (N 1). Therefore, for further microbiological studies, samples of gels with phenoxyethanol concentrations of 0.5%, 0.75% and 1.0% were prepared and the antimicrobial efficacy of these samples has been studied. Based on experimental studies, it has been found that 0.75% is the optimal concentration of phenoxyethanol in the composition of gel containing dimethidene maleate and dexpanthenol.
Thus, a complex of studies has been conducted to prove the antimicrobial effectiveness of the phenoxyethanol preservative and its concentration.
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Lima, Rayssa Cruz, Anna Paula Azevedo de Carvalho, Carla P. Vieira, Rodrigo Vilela Moreira, and Carlos Adam Conte-Junior. "Green and Healthier Alternatives to Chemical Additives as Cheese Preservative: Natural Antimicrobials in Active Nanopackaging/Coatings." Polymers 13, no. 16 (August 10, 2021): 2675. http://dx.doi.org/10.3390/polym13162675.
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The side effects and potential impacts on human health by traditional chemical additives as food preservatives (i.e., potassium and sodium salts) are the reasons why novel policies are encouraged by worldwide public health institutes. More natural alternatives with high antimicrobial efficacy to extend shelf life without impairing the cheese physicochemical and sensory quality are encouraged. This study is a comprehensive review of emerging preservative cheese methods, including natural antimicrobials (e.g., vegetable, animal, and protist kingdom origins) as a preservative to reduce microbial cheese contamination and to extend shelf life by several efforts such as manufacturing ingredients, the active ingredient for coating/packaging, and the combination of packaging materials or processing technologies. Essential oils (EO) or plant extracts rich in phenolic and terpenes, combined with packaging conditions and non-thermal methods, generally showed a robust microbial inhibition and prolonged shelf life. However, it impaired the cheese sensory quality. Alternatives including EO, polysaccharides, polypeptides, and enzymes as active ingredients/nano-antimicrobials for an edible film of coating/nano-bio packaging showed a potent and broad-spectrum antimicrobial action during shelf life, preserving cheese quality parameters such as pH, texture, color, and flavor. Future opportunities were identified in order to investigate the toxicological effects of the discussed natural antimicrobials’ potential as cheese preservatives.
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Salama, Paul, and Ariel Gliksberg. "The Use of Catalytic Amounts of Selected Cationic Surfactants in the Design of New Synergistic Preservative Solutions." Cosmetics 8, no. 2 (June 20, 2021): 54. http://dx.doi.org/10.3390/cosmetics8020054.
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Preservation using combinations of antibacterial molecules has several advantages, such as reducing the level of usage and broadening their antimicrobial spectrum. More specifically, the use of quaternary ammonium surfactants (QAS)—which are profusely used in hair care products and some are known as efficient antimicrobial agents—is limited due to some potential cytotoxicity concerns. This study shows that the concentration of some widely used cosmetic preservatives can be decreased when combined with very small quantities of QAS, i.e., Polyquaternium-80 (P-80) and/or Didecyldimethylammonium chloride (DDAC). The antimicrobial activity of their mixtures was first evaluated by determining the minimum inhibitory concentration (MIC) before and after the addition of QAS. Following up on this finding and targeting an ultimate consumer friendly antimicrobial blend, yet with optimal safety, we chose to utilize the food-grade preservative Maltol as the main natural origin antimicrobial agent mixed with minimum concentrations of QAS to improve its moderate antimicrobial properties. The preservatives were tested for MIC values, challenge tests and synergy using the fractional inhibitory concentration index (FICI). The antimicrobial efficacy of Maltol was found to be synergistically improved by introducing catalytic amounts of P-80 and/or DDAC.
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Murphy, Barry, Michael Hoptroff, David Arnold, Richard Eccles, and Stuart Campbell-Lee. "In-vivo impact of common cosmetic preservative systems in full formulation on the skin microbiome." PLOS ONE 16, no. 7 (July 7, 2021): e0254172. http://dx.doi.org/10.1371/journal.pone.0254172.
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Preservatives play an essentially role in ensuring that cosmetic formulations remain safe for use via control of microbial contamination. Commonly used preservatives include organic acids, alcohols and phenols and these play an essential role in controlling the growth of bacteria, fungi and moulds in substrates that can potentially act as a rich food source for microbial contaminants. Whilst the activity of these compounds is clear, both in vitro and in formulation, little information exists on the potential impact that common preservative systems, in full formulation, have on the skin’s resident microbiome. Dysbiosis of the skin’s microbiome has been associated with a number of cosmetic conditions but there currently are no in vivo studies investigating the potential for preservative ingredients, when included in personal care formulations under normal use conditions, to impact the cutaneous microbiome. Here we present an analysis of four in vivo studies that examine the impact of different preservation systems in full formulation, in different products formats, with varying durations of application. This work demonstrates that despite the antimicrobial efficacy of the preservatives in vitro, the skin microbiome is not impacted by preservative containing products in vivo.
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Sun, Yanhong, Yinhuan Wang, Jianming Zhou, Qingxue Zhou, and Shilei Dong. "Screening of Concentration and Antimicrobial Effectiveness of Antimicrobial Preservative in Betastatin Besylate Nasal Spray." BioMed Research International 2020 (December 12, 2020): 1–6. http://dx.doi.org/10.1155/2020/1315069.
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Objective. To explore the optimal concentration and antimicrobial effectiveness of antimicrobial preservative in betastatin besylate nasal spray. Methods. By using Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli, Candida albicans, and Aspergillus niger as test strains, the antimicrobial effectiveness of betastatin besylate nasal spray containing different concentrations of antimicrobial preservative (0.02%, 0.0125%, and 0.005% benzalkonium chloride, respectively) was determined by using bacteriostatic effect test (Chinese Pharmacopoeia, 2015 edition). Results. The antimicrobial effectiveness of betastatin besylate nasal spray containing 0.02% and 0.0125% benzalkonium chloride, respectively, complied with the regulations of Chinese Pharmacopoeia (2015 Edition) against five test strains. However, the antimicrobial effectiveness of betastatin besylate nasal spray containing 0.005% benzalkonium chloride against P. aeruginosa did not meet the requirements of Chinese Pharmacopoeia. Conclusion. Benzalkonium chloride at a concentration of 0.125% can be used as an added antimicrobial preservative in betastatin besylate nasal spray.
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Dushyant Singh, Amita Gaurav Dimri. "Antimicrobial Activity of Plant Essential oils and TheirEmerging Role in Food Sector." Universities' Journal of Phytochemistry and Ayurvedic Heights 2, no. 29 (December 24, 2020): 62–71. http://dx.doi.org/10.51129/ujpah-2020-29-2(10).
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Abstract-Foodpreservativesareusedtoincrease the shelf life of food and to maintain the quality for longer time. Natural methods of preservationusuallyaimtoexcludeair,moisture, and microorganisms, or to provide environments in which organisms that might 25cause spoilage cannot survive. In the last scenario, no herbal Ayurvedic preservative had been considered with respect to the use of chemical preservative. Increasing demands for naturalandpreservativefreecompoundspromoted an idea of the replacementof synthetic preservatives withessential oilshaving antimicrobial properties.Essentialoilsfrommedicinalplantsarepotentialsourceofnovelantimicrobialcompounds especially against food spoilage pathogens. The aim of this project was to compare the antimicrobial activity of essential oils collected from Lemongrass (Cymbopoga ncitratus), Clove (Syzygiumaromaticum) and Tulsi (Ocimum sp.) against food spoilage organisms.In this study the essential oil of Lemongrass, Clove and Tulsi were investigated for its activity against Gram negative bacteria Escherichia coli, Gram positive bacteriaMicrococcusluteus, Staphylococcus aureus andBacillus cereus, yeast Candida albicans and fungusAspergillus niger, Chaetomium globosum and Penicilliumfuniculosumusingagarwelldiffusion method. The antimicrobial activity was evaluated by measuring the zone of inhibition. The oils at 30% concentration completely/partially inhibited the growth of foodspoilagepathogens.Thestrongestinhibition activity was observed in Lemongrass oil against all the test organisms; thus it was found more effective as compared to Clove oil and Tulsi oil.The successful effectiveness of Lemongrass oil could also play a major role in replacing the chemical preservative.
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Boukhira, S., F. Bousta, S. Moularat, A. Abdellaoui, Z. Benziane Ouaritini, and D. Bousta. "Evaluation of the Preservative Properties of Origanum elongatum Essential Oil in a Topically Applied Formulation Under a Challenge Test." Phytothérapie 18, no. 2 (October 9, 2018): 92–98. http://dx.doi.org/10.3166/phyto-2018-0067.
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The aim of this study is to evaluate the preservative efficacy of Origanum elongatum essential oil in topical cream under a challenge test that was performed following the standard procedure proposed by the European Pharmacopoeia, using standardized microorganisms. Essential oil was analyzed by GC–MS (gas chromatography–mass spectrometry). The antimicrobial activity of this essential oil was investigated by agar diffusion methods and broth microdilution assay to determine the minimum inhibitory concentration of essential oil required for preservation. The results demonstrated that the preservation effect was effective at 2% (v/w) of Origanum elongatum essential oil in topical cream, satisfying criterion A against Staphylococcus aureus, Escherichia coli and Aspergillus brasiliensis. However, the essential oil was ineffective against Pseudomonas aeruginosa with a reduction of 102 within 7 days of challenge and no increase up to the 28th day and against Candida albicans in the challenge test. Carvacrol predominated (63.06%), followed by the two monoterpenes hydrocarbons: γ-terpinene (15.99%) and p-cymene (9.51%). Our study highlighted the preservative power of Origanum elongatum essential oil as an alternative solution to chemical preservatives.
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Wang, Wei, and HaiKuan Wang. "The Effect of Lactic Acid Bacteria in Food and Feed and Their Impact on Food Safety." International Journal of Food Engineering 10, no. 2 (June 1, 2014): 203–10. http://dx.doi.org/10.1515/ijfe-2013-0042.
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Abstract Pathogenic microorganism contamination of food and feed is a serious problem worldwide. The use of microorganism to preserve food and feed has gained importance in recent years due to the demand for the reduced use of chemical preservatives by consumers and the increasing number of microbial species resistant to antibiotics and preservatives. Lactic acid bacteria (LAB) not only produce various antimicrobial compounds that are considered important in the bio-preservation of food and feed and are both cost-effective and safe. At present, many pieces of data have shown that LAB, as a bio-preservative, can improve the quality of food and feed and prolong their shelf life. This review summarises these findings and demonstrates that LAB are promising biological agents for food and feed safety.
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Juliano, Claudia, and Giovanni Magrini. "Methylglyoxal, the Major Antibacterial Factor in Manuka Honey: An Alternative to Preserve Natural Cosmetics?" Cosmetics 6, no. 1 (December 25, 2018): 1. http://dx.doi.org/10.3390/cosmetics6010001.
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Microbial safety is an essential prerequisite of cosmetics, and preservatives are required to prevent product spoilage and damage to consumers’ health. Consumer concern about the safety of some cosmetic ingredients and the increasing demand for more natural beauty products has driven cosmetic industries and formulators to find natural alternatives to replace synthetic preservatives currently used. In this study, methylglyoxal (MGO, the main factor responsible for the antimicrobial activity of manuka honey) was tested for antimicrobial activity against a panel of selected bacteria and mycetes by using conventional microbiological techniques (determination of M.I.C., time-kill assay), and its potential preservative in an O/W emulsion was investigated (challenge test). MGO showed a remarkable and fast antibacterial activity (M.I.C. values 0.150–0.310 mg/mL), while the inhibitory activity against fungi was less marked (M.I.C. values 1.25–10 mg/mL); chitosan has proven to be a synergist of antimicrobial effectiveness of MGO. Results of the challenge test showed that the addition of MGO to a cream formulation was efficient against microbial contamination. On the basis of our results, MGO appears to be a good candidate as a cosmetic preservative of natural origin; further studies are needed to confirm its applicability and its safety.
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Tomar, Rajesh Singh, Bhawna Sharma, Shuchi Kaushik, and Raghvendra Kumar Mishra. "POTENTIAL ANTIFUNGAL ACTIVITY OF ESSENTIAL OILS AND THEIR APPLICATION IN FOOD PRESERVATION." Asian Journal of Pharmaceutical and Clinical Research 11, no. 5 (May 1, 2018): 54. http://dx.doi.org/10.22159/ajpcr.2018.v11i5.24383.
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The quality of food is highly affected by different types of biological, chemical, and physical contaminants. Microbial contaminations that are transferred through direct or indirect pathways such as through saliva, pest droppings, blood, or fecal matter affect the quality of food worldwide. Food can be spoiled by bacteria as well as fungus. The fungal microbes secrete toxins to intoxicate the food material rendering it unfit for consumption. The objective of the present review is to explore the application of essential oil (EO) as potent antifungal agent and thus good sources of food preservative. We have reviewed previously published papers on antimicrobial activity of EOs. The antimicrobial activity of these natural plant products has been assayed by different approaches. Apart from their activity against microbes, the other beneficial effects of these plant products such as antioxidant activity and enhancing the food quality are also observed by various groups of scientists all over the globe. On the basis of results obtained by different researchers worldwide, the EOs can be authenticated as a food preservative. For the preservation of food, several chemicals are being used by different food industries at large scale; however, they have some limitations. Recently much attention has been directed toward the development of less or negligibly toxic ethno-products which may be utilized for human use for several purposes such as food preservatives, in cosmetics, and medicines. The plant-based volatile EOs and non-volatile secondary metabolites have wide applications in dietary supplements, food flavoring and preservation, folk medicine, and fragrance industry. Several reports have confirmed the antioxidant efficacy of plant-based EOs in vitro and in vivo. Application of plant materials as dietary supplements and preservatives is mainly due to their antioxidant, antimicrobial, and other biological as well as pharmaceutical potentials. Nowadays, EOs and their components are gaining increased attention because of their relatively safe status, their wide acceptance by consumers and the possibility of their exploitation for potential multipurpose uses. It will be relevant to extract EOs, since these extracted oils may have antimicrobial potential which can be utilized for their possible roles against food spoilage microbes.
Dissertations / Theses on the topic "Antimicrobial preservative"
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Rhoades, Jonathan. "The antimicrobial activity of chitosan and its application as a food preservative." Thesis, London South Bank University, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.288171.
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Samperio, Cristian. "Formation, Characterization and Stability of Natural Antimicrobial-Cyclodextrin Complexes." Thesis, Virginia Tech, 2009. http://hdl.handle.net/10919/44251.
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As a response of the need for a natural antimicrobial to replace sodium benzoateâ s use as a preservative in beverages, twenty eight compounds known to have antimicrobial activity were evaluated to quantify their solubility. Twenty three of the compounds evaluated are components of plant essential oils and the remaining five compounds are alkyl esters of para-hydroxybenzoic acid. The test compounds were evaluated for aqueous solubility as well as their solubility in an acid-based beverage mixture. The compounds were found to be practically insoluble (< 100 mg/L), very slightly soluble (100 mg/L â 1,000 mg/L) or slightly soluble (1,000 mg/L to 10,000 mg/L).
o-Methoxycinnamaldehyde, trans,trans-2,4-decadienal, cinnamic acid, and citronellol were complexed with α- and β- cyclodextrin and evaluated through phase solubility analyses. The complexes formed showed improved aqueous solubility for all compounds. Complexation with α-CD resulted in an increase of aqueous solubility of o-methoxycinnamaldehyde by 10-fold, trans,trans-2,4-decadienal by 3.2-fold, cinnamic acid by 6.3-fold, and citronellol by 8-fold. In addition, complexation with β-CD resulted in an increase of aqueous solubility of o-methoxycinnamaldehyde by 1.6-fold, trans,trans-2,4-decadienal by 3.1-fold, cinnamic acid by 1.7-fold, and citronellol by 1.6- fold.
The storage stability of the α-CD complexes of o-methoxycinnamaldehyde trans,trans-2,4-decadienal and citronellol were evaluated for 7 days in an acid-based beverage solution by SPME GC-MS. The complexes exhibited varying levels of degradation throughout the duration of the study all. The concentration of o-methoxycinnamaldehyde detected by SPME GC-MS decreased by 61.7%. Similarly, the concentration of trans,trans-2,4-decadienal and that of citronellol decreased by 62.7% and 43% respectively. Additionally, a comparison by UV/Vis of the storage stability of the complexes stored in glass and PET containers was performed. The storage stability comparison proved that absorption into the PET polymer membrane did not occur.Master of Science
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Franssen, Lauren Rene. "Antimicrobial properties and diffusion modeling of preservative-containing whey protein films and coatings on cheddar cheese /." For electronic version search Digital dissertations database. Restricted to UC campuses. Access is free to UC campus dissertations, 2002. http://uclibs.org/PID/11984.
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Pasquet, Julia. "Les nouveaux conservateurs minéraux : application à la conservation antimicrobienne de différentes formulations et étude du mécanisme antimicrobien : étude appliquée à l’oxyde de zinc." Thesis, Lyon 1, 2014. http://www.theses.fr/2014LYO10145.
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La qualité microbiologique d’un produit cosmétique se doit d’être conservée durant la totalité de sa durée de vie grâce à l’ajout notamment de conservateurs antimicrobiens. Néanmoins, les conservateurs organiques traditionnellement utilisés sont particulièrement décriés depuis quelques années car suspectés d’effets secondaires. Dans l’objectif de disposer d’alternatives à ces substances, les propriétés antimicrobiennes de l’oxyde de zinc (ZnO) ont été étudiées. L’efficacité antimicrobienne de ces particules inorganiques a ainsi été évaluée sur les cinq micro-organismes d’intérêt pour l’industrie cosmétique (E. coli, S. aureus, P. aeruginosa, C. albicans et A. brasiliensis). Pour cela des tests microbiologiques ont été mis en place en milieu gélosé et bouillon liquide pour évaluer la sensibilité de chaque souche microbienne au ZnO. L’efficacité de ces poudres a été évaluée au sein de diverses formules cosmétiques via la réalisation de Challenge Tests. Des études spécifiques visant à améliorer la compréhension des mécanismes antimicrobiens du ZnO ont été menées : les phénomènes de dissolution des particules générant des cations zinc, de production photochimique de radicaux libres ou encore de contact direct entre particules et cellules microbiennes ont été approfondis. Couplés à des études supplémentaires visant à affiner les relations structure/activité, ces travaux ont été menés dans l’objectif d’optimiser le potentiel antimicrobien de ces poudres pour la présente application. Ce projet a démontré que le ZnO permettait de conserver la qualité microbiologique de produits dermopharmaceutiques variés, allant des émulsions aux poudres. Dépendamment de sa concentration, les actions bactéricides, levuricide et fongistatique du ZnO confèrent aux produits la capacité de répondre aux exigences requises en termes de conservation. Les poudres minérales de ZnO apparaissent alors comme une alternative appropriée aux conservateurs organiquesThe microbiological quality of a cosmetic product should be preserved during its whole shelf-life notably thanks to the addition of antimicrobial preservatives. Nevertheless, commonly used organic preservatives are particularly criticized since a few years because they are suspected of side effects. In order to propose alternatives to these substances, the antimicrobial properties of zinc oxide (ZnO) were studied. The antimicrobial efficacy of these inorganic particles was evaluated on the five microorganisms of interest for the cosmetic industry (E. coli, S. aureus, P. aeruginosa, C. albicans and A. brasiliensis). Microbiological tests were designed in agar medium and liquid broth to evaluate the sensitivity of each microbial strain to ZnO. The efficacy of these powders was evaluated in various dermopharmaceutical formulations via Challenge Tests. Some specific studies dedicated to improve the understanding of antimicrobial mechanisms of ZnO were carried out: (i) particles dissolution generating zinc cations, (ii) photochemical generation of free radicals (iii) direct contact between particles and microbial cells. Coupled with additional studies designed to refine structure/activity relationships, this work was performed in order to optimize the antimicrobial potential of these powders for the present application. All these studies demonstrated that ZnO enabled the preservation of the microbiological quality of various cosmetic products (emulsions and powders). The bactericidal, levuricidal and fongistatic activities of ZnO were dependent of its concentration and confer to the products the ability to comply with the demands in term of preservation. The inorganic powders of ZnO appear as suitable alternatives to organic preservatives
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Romano, Dina Lynn. "Characterization of alpha-cyclodextrin inclusion complexes with trans-cinnamic acid in an acid-based beverage system." Thesis, Virginia Tech, 2008. http://hdl.handle.net/10919/42111.
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In response to a need for a natural antimicrobial to replace sodium benzoate, cinnamic acid was chosen. Due to cinnamic acidâ s solubility issues, α-cyclodextrin was used as a host molecule to form an inclusion complex with the cinnamic acid molecule. The cinnamic acid: α-cyclodextrin inclusion complex was then characterized using phase solubility analysis, proton nuclear magnetic resonance (H-NMR), and solid inclusion. Phase solubility analysis verified the maximum amount of cinnamic acid that α-cyclodextrin was able to host. H-NMR was used to determine the complex association constant, determine the chemical shifts of available protons, and yield a stoichiometry for the complex. The solid inclusion complex allowed for a physical formation of the complex, yielding further information in support of the complex stoichiometry. Microbiological tests were also performed to quantify the antimicrobial abilities of the complex, the guest, and the host against the yeast Saccharomyces cerevisiae and mold Paecilomyces variotii.
Results indicated that approximately 990.29 ppm in aqueous solution was the maximum amount of cinnamic acid in the complex. The 2:1 stoichiometry yields an association constant of 21.7 M-1. Results also indicated that the cinnamic acid readily conformed to fit within the α-cyclodextrin host molecule, which remained a rigid structure. An 8.9% weight to weight of cinnamic acid was calculated for the solid inclusion again reinforcing a 2:1 stoichiometry. Microbiological studies showed little to no inhibition power by the complex at varying concentrations against S. cerevisiae and P. variotii. Free cinnamic acid showed greater antimicrobial activity compared with free α-cyclodextrin and the complex.Master of Science in Life Sciences
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Hay, Yann-Olivier Marie. "La complexité des simples - Caractérisations chimique et biologique de combinaisons hydrolats-huiles essentielles et huiles essentielles-huiles essentielles pour l’objectivation d’effets conservateurs de produits phytothérapeutiques." Phd thesis, Toulouse, INPT, 2015. http://oatao.univ-toulouse.fr/15575/1/YHay.pdf.
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L’industrie parapharmaceutique de même que l’industrie cosmétique recherche des alternatives naturelles aux conservateurs synthétiques. Cet intérêt est lié à l’exigence du consommateur et à la volonté de développer des produits innovants éco-conçus. Compte tenu de leurs activités antioxydantes et antimicrobiennes, les huiles essentielles constituent des options intéressantes dont les coûts et impacts organoleptiques doivent cependant être considérés. Dans le cadre de cette thèse, les activités antioxydante et antimicrobienne de combinaisons huile essentielle-hydrolat et huile essentielle-huile essentielle de Lippia alba, Rosmarinus officinalis et Thymus vulgaris ont été évaluées afin d’objectiver leur potentiel de conservateur pour des produits phytothérapeutiques. Initialement, l’impact d’une méthode de distillation utilisant le macérât aqueux de la matière végétale comme source de vapeur a été évalué sur les propriétés physico-chimiques des hydrolats et huiles essentielles de Thymus vulgaris et Rosmarinus officinalis cultivées dans le sud de Bogotá en Colombie. Puis, les distillats et hydrolats ayant présenté une activité biologique significative ainsi que l’huile essentielle de Lippia alba ont été combinés deux à deux. Les activités antiradicalaire et microbicide ont été évaluées respectivement par ABTS et par les méthodes de microdilution et de diffusion en agar. Des résultats biologiques significatifs ont été obtenus pour les combinaisons huile essentielle-huile essentielle tout spécialement dans le cas de la combinaison des huiles essentielles de T. vulgaris et de L. alba avec une diminution de la CI50 de 2,9 (huile essentielle de Thym seule) à 1,4 µL/L ainsi que dans le cas spécifique de la combinaison hydrolat-huile essentielle de Thymus vulgaris avec une CI50 de 2,1 µL/L. De même, cette dernière combinaison a présenté un effet de synergie en diminuant la Concentration Minimale Bactéricide de l’huile essentielle de Thym de 0,4 à 0,1 µL/mL. Les différents résultats sont discutés ainsi que leurs impacts d’un point de vue industriel et thérapeutique.
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Merck, Florence. "La biodiversité végétale au service des ingrédients naturels : étude des propriétés antimicrobiennes et antioxydantes d’extraits végétaux et développement d’un conservateur naturel pour l’industrie cosmétique." Thesis, Université Côte d'Azur (ComUE), 2017. http://www.theses.fr/2017AZUR4118/document.
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Cette thèse de doctorat a été réalisée dans le cadre du projet NATUBAVAL visant à découvrir de nouveaux conservateurs naturels pour l’industrie cosmétique, à partir de plantes issues d’un des hotspots mondiaux de biodiversité : le bassin méditerranéen. Dix-sept extraits ont ainsi été obtenus et évalués quant à leurs propriétés antimicrobiennes contre Staphylococcus aureus, Pseudomonas aeruginosa, Aspergillus brasiliensis et Candida albicans, ainsi que leur capacité antioxydante. Santolina chamaecyparissus a démontré des propriétés remarquables, et a été sélectionnée pour une étude plus approfondie. Une approche par fractionnement bioguidé a permis l’isolement du composé majoritaire de la fraction la plus active, également identifié comme actif : un spirokétal énol connu de la famille des polyacétylènes. Une optimisation de l’extrait brut d’intérêt a alors été entreprise dans le but de maximiser son activité et de faire face au challenge d’une transposition industrielle et de son incorporation dans un produit cosmétique. En définitive, cette étude introduit une stratégie de développement d’un ingrédient naturel pouvant potentiellement être utilisé comme une alternative aux conservateurs de synthèse dans les produits cosmétiquesThis PhD thesis is part of the NATUBAVAL project that aims at discovering new natural preservatives for the cosmetics industry, issued from one of the world’s biodiversity hotspots: the Mediterranean Basin. Seventeen plant extracts were obtained and screened for their antimicrobial properties against Staphylococcus aureus, Pseudomonas aeruginosa, Aspergillus brasiliensis and Candida albicans and their antioxidant capacity. Santolina chamaecyparissus extract was found to present superior properties and selected for further investigation. A bioguided fractionation permitted to isolate the major compound of the most active fraction, that was identified as the active compound, a known spiroketal enol from the polyacetylenes family. An optimization of the crude extract of interest was then performed in order to maximize its activity and to face the challenge of an industrial scale-up and its incorporation in a cosmetic formulation. Finally, this study introduces a natural ingredient development strategy that might potentially be used as an alternative to synthetic preservatives in cosmetics
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Pereira, Silvio Luiz Gonçalves [UNESP]. "Alteração de conservantes no pós-registro e possíveis impactos na qualidade dos medicamentos fabricados no Brasil." Universidade Estadual Paulista (UNESP), 2011. http://hdl.handle.net/11449/96247.
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Universidade Estadual Paulista (UNESP)
Na sua quase totalidade, as formas farmacêuticas líquidas apresentam agentes conservantes em suas fórmulas visando a proteção contra o desenvolvimento microbiano. Entretanto, pesquisas indicam que conservantes são substâncias tóxicas, pois dependendo da concentração administrada podem provocar reações adversas ou intoxicações. A inclusão desses agentes na fórmula de um medicamento deve seguir rigorosamente os parâmetros de eficácia e segurança, garantindo assim proteção antimicrobiana máxima sem provocar danos aos usuários. Por essas razões, este estudo teve como objetivo analisar os possíveis impactos na qualidade das dispersões moleculares de uso oral comercializadas no Brasil em decorrência das alterações na concentração de excipientes no pós-registro de medicamentos, em especial a modificação “moderada” de conservantes (5 – 10%). Foram analisadas as fórmulas de todas as dispersões moleculares de uso oral, de referência, registradas na ANVISA em março de 2009, e os respectivos sistemas conservantes foram identificados. A elaboração de uma matriz “medicamentos versus sistemas conservantes” propiciou a definição dos principais sistemas conservantes empregados industrialmente e sua inserção em oito fórmulas de bancada. Os testes de efetividade antimicrobiana realizados nestas fórmulas indicaram que metade delas não atendeu aos critérios de aceitação propostos na monografia oficial (USP 32), além de outras duas que apresentaram frágil proteção antimicrobiana, pois nelas o crescimento microbiano esteve muito próximo do limite máximo permitido. Em se tratando dos riscos que tais alterações possam provocar na conservação de um medicamento, estes valores são preocupantes, especialmente em escala industrial e, no mínimo, as fórmulas não aprovadas deveriam ser retestadas
Almost all liquid dosage forms have preservative agents in their formulas in order to protect against microbial growth. However, researches indicate that preservatives are toxic, because depending on the administered concentration they can cause adverse reactions or intoxications. The inclusion of these agents in the formulation of a product should strictly follow the parameters of efficacy and safety, thus ensuring maximum antimicrobial protection without causing harm to users. For these reasons, this study aimed to examine the possible impacts on the quality of molecular dispersions for oral administration commercialized in Brazil as a result of changes in the concentration of excipients in the post-registration of medicines, particularly the “moderate” modification of preservative agents (5 – 10%). All formulas of molecular dispersions for oral use, as reference drugs, recorded at ANVISA in March 2009 were analyzed and the preservative agents were identified. The development of a matrix drugs versus preservative systems led to the definition of major preservative systems used industrially and their inclusions in eight formulas studied. The antimicrobial effectiveness tests conducted on these formulas indicated that half of them did not meet the acceptance criteria proposed in the official monograph (USP 32), beyond two other formulas that presented weak antimicrobial protection, because microbial growth in them was very close to the maximum allowed. Considering the risks that such changes may result in the conservation of a drug these negative values are worrisome, especially on an industrial scale and, at least, the formulas not approved should be retested
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Bile, Jessica. "Microencapsulation d’agent antimicrobien pour le développement de conditionnements primaires fonctionnalisés." Thesis, Lyon 1, 2015. http://www.theses.fr/2015LYO10182/document.
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Dans un premier temps, ce travail a concerné la réalisation de microparticules chargées en agent antimicrobien suivant la technique de microencapsulation par évaporation de solvant en émulsion simple. Différentes morphologies ont été obtenues avec des microparticules éloignées du standard lisse, démontrant des cicatrices et des défauts, de la rugosité ou encore des trous. Les paramètres ainsi que les mécanismes physico-chimiques responsables des dégradations morphologiques ont été identifiés et discutés. Il a été démontré que les paramètres de formulation tels que la masse et masse molaire du polymère ou encore la présence de tensioactifs ainsi que les paramètres du procédé tels que la force et la vitesse de cisaillement modifient l'état de surface finale des microparticules. Ce travail a notamment prouvé qu'il existe une compétition entre la cinétique d'évaporation du solvant et la vitesse de coalescence des gouttelettes d'émulsion qui est à l'origine des dégradations morphologiques. Suite à cette étude, les microsphères résultantes contenant de l'alcool phényléthylique ont été enduites à la surface du conditionnement primaire polyoléfine sous forme de films minces de différentes épaisseurs grâce à la technique de revêtement par immersion. L'introduction de microparticules au sein du liant ralentit la diffusion de l'agent antimicrobien en augmentant le nombre de matrices polymériques à traverser pour atteindre le milieu extérieur. La réalisation de telles couches a permis d'obtenir des libérations sur des périodes supérieures à au moins trois mois ce qui est 15 fois plus important que celles obtenues pour l'agent antimicrobien non encapsulé. Ce travail de thèse a également étudié l'activité antimicrobienne de l'alcool phényléthylique au sein d'une émulsion. Il a été mesuré le partage de l'alcool phényléthylique entre les phases aqueuse, huileuse et micellaire de l'émulsion. Les résultats obtenus ont permis de développer un modèle mathématique calculant la fraction en agent antimicrobien libre présent en solution aqueuse. Ce dernier a été corrélé à des dosages de l'émulsion et des mesures microbiologiques utilisant les cinq souches microbiennes du challenge test sur 14 jours. Ainsi, il a été démontré que les calculs permettent de prédire la concentration en conservateur nécessaire afin d'assurer la protection antimicrobienne des formulations. Cette étude a notamment prouvé que la quantité d'alcool phényléthylique nécessaire à la conservation des formulations est respectivement 1,6 et 4,3 fois plus importante dans une solution micellaire et une émulsion par rapport à une solution aqueuseFirst, this work focused on the formulation of microparticles loaded with antimicrobial agent using the emulsion/solvent evaporation method. Several morphologies have been obtained with nonsmooth microparticles characterized by scars and defects, roughness and holes. The parameters and the physico-chemical mechanisms involved in these morphological deteriorations have been identified and discussed. It has been shown that the formulation and processing parameters as the polymer mass and molar mass, the surfactant as well as the speed and shear rate of the propeller play a key role in the final microparticles surface states. This study proved that there is a competition between solvent evaporation and the coalescence of emulsion droplets which is responsible for the morphological degradations. Following this study, the resulting microspheres loaded with phenylethyl alcohol were dispersed in a binder and coated as thin films of various thicknesses by the dip-coating method at the polyolefin surface. It has been measured that the use of microparticles slows the antimicrobial agent diffusion by increasing the number of polymeric matrices that have to be crossed in order to reach the external medium. Such thin films resulted in an antimicrobial agent delivery up to 3 months which is 15 times higher than the delivery obtained for the non-encapsulated antimicrobial agent. The antimicrobial activity of the phenylethyl alcohol in an emulsion has also been investigated. The phenylethyl alcohol partition between the water phase, the oil phase and the micellar phase of an emulsion has been measured. These results led to the development of a mathematical model calculating the fraction of free antimicrobial agent present in the aqueous phase. It has been correlated with emulsion dosages and microbiological measurements using the five microorganisms of the challenge test during 14 days. It has been demonstrated that calculations enable the prediction of the antimicrobial agent concentration needed to ensure the antimicrobial protection. In particular, this work proved that the phenylethyl alcohol quantity necessary for antimicrobial protection is respectively 1.6 and 4.3 times higher for a micellar solution and an emulsion compared to an aqueous solution
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Arauz, Luciana Juncioni de. "Produção de nisina em leite desnatado diluído por Lactococcus lactis subsp. lactis ATCC 11454 em biorreator." Universidade de São Paulo, 2011. http://www.teses.usp.br/teses/disponiveis/9/9134/tde-05082011-171618/.
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Nisina é um peptídeo antimicrobiano natural produzido por Lactococcus lactis subsp. lactis ATCC 11454 durante a fase exponencial de crescimento. A bacteriocina é usada como conservante natural de alimentos, uma vez que mostra atividade antimicrobiana contra bactérias Gram-positivas e esporos. Tem potencial aplicação em inúmeros campos (farmacêutico, veterinário e cosméticos). O objetivo deste trabalho foi estudar a cinética de crescimento bacteriano e a produção de nisina em biorreator, utilizando leite desnatado diluído, como um meio de cultura a baixo custo. Também foram avaliados os consumos de açúcar e proteína, formação de ácido lático e adsorção de nisina nas células produtoras durante os processos de produção de nisina. Pré-cultivos com 107 UFC.mL-1 de Lactococcus lactis foram cultivados em biorreator de 2 L contendo 25% de leite desnatado diluído em água (1,5 L, pH 6,7). Os ensaios foram esenvolvidos a 30°C por 52 horas, variando a agitação e aeração: (i) 200 rpm (0,0, 0,5, 1,0 e 2,0 L.min-1) e (ii) 100 rpm (0,0 e 0,5 L.min-1). A atividade de nisina foi avaliada pelo método de difusão em ágar, utilizando Lactobacillus sakei ATCC 15521 como microrganismo sensível à ação de nisina. A melhor concentração de nisina (62,68 mg.L-1 ou 2511,89 AU.mL-1), foi obtida em 16 horas, 200 rpm e sem aeração (kLa = 5,29 x 10-3 h-1). A adsorção de nisina nas células produtoras foram baixas (6,8 - 15,1%), quando comparadas com a atividade do sobrenadante. Estes resultados mostraram que o meio de cultivo composto por leite desnatado diluído favoreceu o crescimento celular e produção associada ao crescimento da nisina. Foram realizados estudos preliminares de liofilização (bioconservação) e purificação por cromatografia da nisina produzida em biorreator. A liofilização apresentou perda da atividade de nisina (24,8%), enquanto a purificação por cromatografia de interação hidrofóbica com resina Butyl-Sepharose, recuperou 40% da atividade da biomolécula, mostrando que ambos os processos poderão ser aplicados à bacteriocina.Nisin is a natural antimicrobial peptide produced by Lactococcus lactis subsp. lactis ATCC 11454 during its exponential growth phase. The bacteriocin is used as natural food preservative due to its antimicrobial activity against Gram-positive bacteria and outgrowth of spores. This property allows its application in numerous fields (pharmaceutical, veterinary and cosmetic). The aim of this work was to study the bacterial growth kinetics of L. lactis and respective nisin production in bioreactor, using diluted skimmed milk as an inexpensive medium. During the production, the consumption of sugar and protein, lactic acid formation and nisin adsorption on the producer strain cells were evaluated. Pre-cultivation with 107 UFC.mL-1 of L. lactis were expanded in a 2 L bioreactor containing 25% diluted skimmed milk in water (1.5 L, pH 6.7). The assays were performed at 30°C for 52 hours, varying agitation and airflow rate: (i) 200 rpm (0.0, 0.5, 1.0 and 2.0 L.min-1) and (ii) 100 rpm (0.0, 0.5 L.min-1). Nisin activity was evaluated through diffusion assays using Lactobacillus sakei ATCC 15521 as sensitive strain. The best nisin concentration (62.68 mg.L-1 or 2511.89 AU.mL-1), was achieved at 16 hours, 200 rpm and with no airflow rate (kLa = 5.29 x 10-3 h-1). The quantity of nisin adsorbed by the producer cells were low (6.8 -15.1%) when compared to the quantity released in the supernatant. These results showed that diluted skimmed milk supported cell growth and growth-associated nisin. Preliminary assays of lyophilization (biopreservation) and purification by chromatography of nisin produced in bioreactor were performed. Lyophilization presented a loss of nisin activity (24.8%) while purification by hydrophobic interaction chromatography with Butyl-Sepharose column recovered 40% of the activity, showing that both processes can be applied to the bacteriocin.
Books on the topic "Antimicrobial preservative"
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International, C. A. B., ed. Natural antimicrobials in food safety and quality. Wallingford, Oxfordshire, UK: CABI, 2011.
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Leadbetter, Sara L. Natural antimicrobial agents: A literature survey. Leatherhead: Leatherhead Food R.A, 1991.
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Lück, Erich. Antimicrobial food additives: Characteristics, uses, effects. 2nd ed. Berlin: Springer, 1997.
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(Firm), Knovel, ed. Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation. Oxford: Woodhead Publishing, 2011.
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M, Dillon V., and Board R. G, eds. Natural antimicrobial systems and food preservation. Wallingford, UK: CAB International, 1994.
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Council for Agricultural Science and Technology., ed. Naturally occurring antimicrobials in food. Ames, IA: Council for Agricultural Science and Technology, 1998.
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Lück, Erich, and Martin Jager. Antimicrobial Food Additives: Characteristics, Uses, Effects. 2nd ed. Springer, 1997.
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Fan, Xuetong, Helen Ngo, and Changqing Wu. Natural and Bio-Based Antimicrobials for Food Applications. Oxford University Press, 2019.
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Sibel, Roller, ed. Natural antimicrobials for the minimal processing of foods. Cambridge: Woodhead, 2003.
Find full textBook chapters on the topic "Antimicrobial preservative"
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Smith, J. "Antimicrobial preservative-reduced foods." In Technology of Reduced-Additive Foods, 123–38. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-2115-0_6.
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Heinzel, M. "Antimicrobial and Preservative Efficacy." In Cosmetics, 275–90. Berlin, Heidelberg: Springer Berlin Heidelberg, 1999. http://dx.doi.org/10.1007/978-3-642-59869-2_24.
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Jay, J. M. "Antimicrobial food preservatives." In Handbook of Biocide and Preservative Use, 334–48. Dordrecht: Springer Netherlands, 1995. http://dx.doi.org/10.1007/978-94-011-1354-0_12.
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Lück, Erich, and Martin Jager. "Other Preservatives." In Antimicrobial Food Additives, 222–52. Berlin, Heidelberg: Springer Berlin Heidelberg, 1997. http://dx.doi.org/10.1007/978-3-642-59202-7_30.
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Lück, Erich, and Martin Jager. "Analysis of Preservatives." In Antimicrobial Food Additives, 9–10. Berlin, Heidelberg: Springer Berlin Heidelberg, 1997. http://dx.doi.org/10.1007/978-3-642-59202-7_2.
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Roller, S., and R. G. Board. "Naturally occurring antimicrobial systems." In Food Preservatives, 262–90. Boston, MA: Springer US, 2003. http://dx.doi.org/10.1007/978-0-387-30042-9_13.
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Lück, Erich, and Martin Jager. "Antimicrobial Action of Preservatives." In Antimicrobial Food Additives, 36–57. Berlin, Heidelberg: Springer Berlin Heidelberg, 1997. http://dx.doi.org/10.1007/978-3-642-59202-7_5.
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Lück, Erich, and Martin Jager. "Aim and Development of Food Preservation." In Antimicrobial Food Additives, 3–8. Berlin, Heidelberg: Springer Berlin Heidelberg, 1997. http://dx.doi.org/10.1007/978-3-642-59202-7_1.
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Kasler, David, and Ahmed E. Yousef. "Antimicrobial Gases for Food Application." In Microbial Control and Food Preservation, 327–48. New York, NY: Springer New York, 2017. http://dx.doi.org/10.1007/978-1-4939-7556-3_15.
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Babu, Dinesh, Kalpana Kushwaha, Shalini Sehgal, and Vijay K. Juneja. "Antimicrobials of Plant Origin." In Microbial Control and Food Preservation, 85–100. New York, NY: Springer New York, 2017. http://dx.doi.org/10.1007/978-1-4939-7556-3_5.
Full textConference papers on the topic "Antimicrobial preservative"
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Price, D., D. Ramey, D. Ahearn, and R. Simmons. "331. Antimicrobial Preservative Treatment of Upholstery Fabrics in a Hospital, a Comparative Study of Fungal Colonization." In AIHce 1997 - Taking Responsibility...Building Tomorrow's Profession Papers. AIHA, 1999. http://dx.doi.org/10.3320/1.2765470.
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Ashari, D. A., R. Utami, A. M. Sari, A. Nursiwi, and A. Nissa. "The Development of Antimicrobial and Food Preservative Agents from the Combination of Emprit Ginger (Zingiber officinale var. amarum) and Nisin." In 10th International Seminar and 12th Congress of Indonesian Society for Microbiology (ISISM 2019). Paris, France: Atlantis Press, 2021. http://dx.doi.org/10.2991/absr.k.210810.025.
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Ferrar, Joseph, Philip Maun, Kenneth Wunch, Joseph Moore, Jana Rajan, Jon Raymond, Ethan Solomon, and Matheus Paschoalino. "High Pressure, High Temperature Bioreactors as a Biocide Selection Tool for Hydraulically Fractured Reservoirs." In SPE Hydraulic Fracturing Technology Conference and Exhibition. SPE, 2021. http://dx.doi.org/10.2118/204198-ms.
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Abstract We report the design, operation and biogenic souring data from a first-of-its kind suite of High Pressure, High Temperature (HPHT) Bioreactors for hydraulically fractured shale reservoirs. These bioreactors vet the ability of microbial control technologies, such as biocides, to prevent the onset of microbial contamination and reservoir souring at larger experimental volumes and higher pressures and temperatures than have been previously possible outside of field trials. The bioreactors were charged with proppant, crushed Permian shale, and sterile simulated fracturing fluids (SSFF). Subsets of bioreactors were charged with SSFF dosed with either no biocide, tributyl tetradecyl phosphonium chloride (TTPC, a cationic surface-active biocide), or 4,4-dimethyloxazolidine (DMO, a preservative biocide). The bioreactors were shut in under 1,000-2,500 psi and elevated temperatures for up to fifteen weeks; hydrogen sulfide (H2S) and microbial counts were measured approximately once per week, and additional microbes were introduced after weeks three and five. Across two separate studies, the bioreactors containing no biocide soured within the first week of shut-in and H2S concentrations increased rapidly beyond the maximum detectable level (343 ppm) within the first three to six weeks of shut-in. In the first study, the bioreactors treated with TTPC soured within two weeks of shut-in (prior to the first addition of fresh microbes), and H2S concentrations increased rapidly to nearly 200 ppm H2S within the first six weeks of shut-in and beyond the maximum detectable level after fifteen weeks of shut-in. The bioreactors containing DMO did not sour during either study until at least the first addition of fresh microbes, and higher levels of the preservative biocide continued to prevent the biogenic formation of H2S even during and after the addition of fresh microbes. Microbial counts correlate with the H2S readings across all bioreactor treatments. The differentiation in antimicrobial activity afforded by the different types of biocide treatments validates the use of these simulated laboratory reservoirs as a biocide selection tool. This first-of-its-kind suite of HPHT Bioreactors for hydraulic fracturing provides the most advanced biocide selection tool developed for the hydraulic fracturing industry to date. The bioreactors will guide completions and stimulation engineers in biocide program optimization under reservoir-relevant conditions prior to beginning lengthy and expensive field trials.
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Kočevar Glavač, N., S. Kreft, and M. Lunder. "Antimicrobial efficacy of selected natural preservatives in a cosmetic emulsion." In GA 2017 – Book of Abstracts. Georg Thieme Verlag KG, 2017. http://dx.doi.org/10.1055/s-0037-1608169.
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Nisa, Khoirun, Vita Taufika Rosyida, Septi Nurhayati, Wuri Apriyana, Anastasia Wheni Indrianingsih, and Dwi Ratih. "Antimicrobial and antioxidant evaluation of Artocarpus altilis extract as potential preservatives for food." In 2ND INTERNATIONAL CONFERENCE ON CHEMISTRY, CHEMICAL PROCESS AND ENGINEERING (IC3PE). Author(s), 2018. http://dx.doi.org/10.1063/1.5065001.
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Balasubramaniam, V. M. (Bala). "Non-Thermal Preservation of Fruit Juices." In ASME 2008 Citrus Engineering Conference. American Society of Mechanical Engineers, 2008. http://dx.doi.org/10.1115/cec2008-5404.
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Consumers demand healthier fresh tasting foods without chemical preservatives. To address the need, food industry is exploring alternative preservation methods such as high pressure processing (HPP) and pulsed electric field processing. During HPP, the food material is subjected to elevated pressures (up to 900 MPa) with or without the addition of heat to achieve microbial inactivation with minimal damage to the food. One of the unique advantages of the technology is the ability to increase the temperature of the food samples instantaneously; this is attributed to the heat of compression, resulting from the rapid pressurization of the sample. Pulsed electric field (PEF) processing uses short bursts of electricity for microbial inactivation and causes minimal or no detrimental effect on food quality attributes. The process involves treating foods placed between electrodes by high voltage pulses in the order of 20–80 kV (usually for a couple of microseconds). PEF processing offers high quality fresh-like liquid foods with excellent flavor, nutritional value, and shelf life. Pressure in combination with other antimicrobial agents, including CO2, has been investigated for juice processing. Both HPP and PEF are quite effective in inactivating harmful pathogens and vegetative bacteria at ambient temperatures. Both HPP and PEF do not present any unique issues for food processors concerning regulatory matters or labeling. The requirements are similar to traditional thermal pasteurization such as development of a Hazard Analysis Critical Control Point (HACCP) plan for juices and beverages. Examples of high pressure, pasteurized, value added products commercially available in the United States include smoothies, fruit juices, guacamole, ready meal components, oysters, ham, poultry products, and salsa. PEF technology is not yet widely utilized for commercial processing of food products in the United States. The presentation will provide a brief overview of HPP and PEF technology fundamentals, equipment choices for food processors, process economics, and commercialization status in the food industry, with emphasis on juice processing. Paper published with permission.
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Suparno, Ono, Amalia Afifah, Tania Panandita, Marimin, and Rini Purnawati. "The potency of plant extracts as antimicrobials for the skin or hide preservation." In PROCEEDINGS FROM THE 14TH INTERNATIONAL SYMPOSIUM ON THERAPEUTIC ULTRASOUND. Author(s), 2017. http://dx.doi.org/10.1063/1.4978171.
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