Journal articles: '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.

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Ren, Dan, Jian Fang, Ping Liu, Xiao Sun, and Rui Han Zhang. "Preparation and Property Characterization of Chitosan/Microcrystalline Cellulose Antimicrobial Preservative Films." Applied Mechanics and Materials 200 (October 2012): 416–22. http://dx.doi.org/10.4028/www.scientific.net/amm.200.416.

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The preparation of chitosan (CTS)/microcrystalline cellulose (MCC) antimicrobial preservative film was optimized by Quadratic Rotation Combinative Design. The composite film structure was characterized by FT-IR, SEM and TG. Results showed that the optimum parameters of film formation were when chitosan solution concentration was 1.8g/100ml, MCC addition amount was 4.5g/100ml, and glycerin addition amount was 1.6g/100ml. Under this condition, the TS and elongation (E) at break of the composite film were 16.58 MPa and 17.3% respectively. Under room temperature, cherry tomatoes packed by chitosan/MCC antimicrobial preservative film (CTS-Fh) shrunk partially after 10 days, while placed under natural circumstances almost all cherry tomatoes shrunk after 4 days. Meanwhile, the composite film had excellent antibacterial activity, and the antibacterial rate (AR) for Escherichia coli and Staphylococcus aureus could be as high as 99%. Therefore, the composite film has a promising developmental prospect in the fields of fresh fruits and vegetables antibacterial preservation, biodegradable packaging film and so on.

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Putro Utomo, Pramono. "MAKING OF NATURAL PRESERVATIVE FROM JACKFRUIT WOOD EXTRACTS WITH MALTODEKSTRIN TO GROW THE NIRA DAMAGE MICROBA." JURNAL BORNEO AKCAYA 3, no. 1 (June 30, 2016): 48–55. http://dx.doi.org/10.51266/borneoakcaya.v3i1.55.

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Jackfruit (Artocarpus heterophylla Lamk.) is a local plant where the tree is commonly used as a preservative for Cocos nucifera sap in a series of palm sugar manufacturing process. Chemical component in jackfruit wood that has potential as an antimicrobial, were morin, sianomaklurin, flavonoids, and tannins. The purpose of this study was to determine the antimicrobial activity of jackfruit wood extracts and antimicrobial activity of natural preservative formula with various concentrations of fillers. This study used extracts of jackfruit wood and excipients (maltodextrin) for formulating a natural food preservative. This research done by making sawdust jackfruit, extracting jackfruit wood with methanol and water, making the suspension with a concentration of fillers 15%, 20%, and 25% and make a natural preservative in the form of a powder using a spray drying method and analyze the antimicrobial activity in S. cerevisiae which is one cause of sap deterioration. The results showed that the jackfruit wood extract can inhibit the growth of yeast S. cerevisiae with a diameter of 6-15 mm zone of inhibition. Maltodextrin concentration which resulted in the most extensive inhibition zone diameter is 20% with a diameter of 9 mm zone of inhibition

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Bagwai, M. A., A. M. Magashi, and A. Bukar. "Preservative activity of Xylopia aethiopica fruits bio-active fractions on fresh meat." Bayero Journal of Pure and Applied Sciences 12, no. 1 (April 15, 2020): 308–14. http://dx.doi.org/10.4314/bajopas.v12i1.47s.

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The availability of food and its accessibility to people has been an important concern in most developing countries where food preservation techniques have been very inadequate. In comparison with synthetic additives, natural preservatives may be more acceptable to consumers and regulatory agencies and also potentially of benefit to human health. Fractionation of crude ethanolic extract, phytochemical screenings of fractions, evaluation of antimicrobial and preservative activity were carried out. GC-MS on the most active fraction was also carried out. Phytochemical screening uncovered the presence of alkaloids, flavonoids, phenols, saponins, steroids, tannins and terpenoids. Antimicrobial activity results showed S. aureus with 18.33+0.33mm zone of inhibition and Aspergillus niger had least activity with 15.33+0.33mm at 4000µg/ml. The activity of the ethyl acetate fraction at highest concentration (4000µg/ml) against S. aureus was found to be not significant (p>0.05). Results of GC-MS analysis revealed the identity of the bio active compounds in the fraction such as phenols and terpinen-4-ol. The meat treated with 5% ethyl acetate fraction, recorded pH of 6.75 compared with negative control 7.74 while 5% vinegar (positive control) showed pH of 6.58 at 96 hours of storage. At 48 hours of storage, there were significant differences (P<0.05) in the pH of the treated meat with fractions, vinegar and untreated were observed. The sensory evaluation of the preserved meat by the judges showed meat treated with 5% vinegar had 50% likeness while meat treated with 5% ethyl acetate fraction recorded 30% likeness at 96 hours of storage. Key words: Preservative, Phytochemical, bio active, fraction, Antimicrobial

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Dreger, Mariola, and Karolina Wielgus. "Application of essential oils as natural cosmetic preservatives." Herba Polonica 59, no. 4 (December 1, 2013): 142–56. http://dx.doi.org/10.2478/hepo-2013-0030.

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Abstract Nowadays, safety of chemical preservatives has been questioned by a big number of consumers. Traditionally used preservatives often cause skin irritation and lead to allergenic reactions. Growing demands for more natural and preservative-free cosmetics promoted an idea of the replacement of synthetic preservatives with essential oils (EOs) of antimicrobial properties. The antimicrobial effect of essential oil depends on content, concentration and interactions between the main active compounds. Effective preservatives should be characterized by a broad spectrum of antimicrobial activity at a minimum concentration. Formulations containing both types of preservatives: essential oil and a synthetic one have been tested and proposed as a compromise that allows for reducing concentration of both components due to their synergistic activity. Although most essential oils are regarded as safe, some of them may cause risk of contact allergy or phototoxic reaction. A well balanced risk-benefit assessment of essential oils is one of the great challenges for scientists or health policy authorities. This paper presents current state of knowledge on essential oils focused on their antimicrobial properties, the assessment of their efficacy and safety as cosmetic preservatives.

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Sang, Wei, Ming-Yang He, Zhe Tang, Tian-Ming Chen, and Qi Xu. "Antimicrobial Preservative Coating Prepared with Quaternized Carboxymethyl Chitosan." Asian Journal of Chemistry 27, no. 6 (2015): 2141–44. http://dx.doi.org/10.14233/ajchem.2015.17819.

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Afolabi, Wasiu Olalekan, Ahmed Hussein, Francis Oluwole Shode, Marilize Le Roes-Hill, and Fanie Rautenbach. "Leptospermum petersonii as a Potential Natural Food Preservative." Molecules 25, no. 23 (November 24, 2020): 5487. http://dx.doi.org/10.3390/molecules25235487.

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Leptospermum petersonii (family Myrtaceae) is often cultivated for ornamental purposes but also serves as a rich source of bioactive essential oils. While several studies focused on the activities of the essential oils, this study analysed the potential of spent L. petersonii leaves as a natural food preservative. Method: We investigated the in vitro antioxidant and antimicrobial activities of crude L. petersonii extracts against activities of the purified isolated flavonoid, 6-methyltectochrysin, which was characterized using spectroscopic methods. The antioxidant assays followed ORAC, FRAP and TEAC tests. The antimicrobial activities of the extract and purified flavonoid were analysed against six multi-drug resistant microbial strains in broth dilution assays. Result: The results revealed that both the crude extracts and isolated 6-methyltectochrysin exhibited positive radical ion scavenging antioxidant potential, however the crude extract was about 6-fold more potent antioxidant than the purified 6-methyltectochrysin. The crude extract also showed strong antimicrobial activities against Bacillus cereus, and even more potent antimicrobial agent than the reference ampicillin antibiotic against Klebsiella pneumoniae subsp. pneumoniae. A higher resistance was observed for the tested Gram-negative strains than for the Gram-positive ones. 6-methyltectochrysin was generally inactive in the antimicrobial assays. Conclusion: The crude methanolic extract showed significant bioactivity which validates the medicinal relevance of the plant. The observed biological activities, especially against a notorious strain of B. cereus, suggest that L. petersonii could be a promising natural source of food preservatives.

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Nemes, Dániel, Renátó Kovács, Fruzsina Nagy, Mirtill Mező, Nikolett Poczok, Zoltán Ujhelyi, Ágota Pető, et al. "Interaction between Different Pharmaceutical Excipients in Liquid Dosage Forms—Assessment of Cytotoxicity and Antimicrobial Activity." Molecules 23, no. 7 (July 23, 2018): 1827. http://dx.doi.org/10.3390/molecules23071827.

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Nowadays, the safety of parabens as pharmaceutical preservatives is debated. Recent studies investigated their interference with the oestrogen receptors, nevertheless their carcinogenic activity was also proved. That was the reason why the re-evaluation of the biocompatibility and antimicrobial activity of parabens is required using modern investigation methods. We aimed to test the cytotoxic, antifungal and antibacterial effect of parabens on Caco-2 cells, C. albicans, C. parapsilosis, C. glabrata, E. coli, P. aeruginosa and S. aureus. Two complex systems (glycerol—Polysorbate 20; ethanol—Capryol PGMC™) were formulated to study—with the MTT-assay and microdilution method, respectively—how other excipients may modify the biocompatibility and antimicrobial effect of parabens. In the case of cytotoxicity, the toxicity of these two systems was highly influenced by co-solvents and surfactants. The fungi and bacteria had significantly different resistance in the formulations and in some cases the excipients could highly modify the effectiveness of parabens both in an agonistic and in a counteractive way. These results indicate that with appropriate selection, non-preservative excipients can contribute to the antimicrobial safety of the products, thus they may decrease the required preservative concentration.

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Lyu, Yinfeng, Chengyi Yang, Tingting Chen, Lu Shang, Yang Yang, Jiawei Li, Anshan Shan, Wensheng Xiang, Baojing Cheng, and Licong Zhang. "Characterization of an antibacterial dodecapeptide from pig as a potential food preservative and its antibacterial mechanism." Food & Function 11, no. 5 (2020): 4090–102. http://dx.doi.org/10.1039/d0fo00380h.

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A membrane-active dodecapeptide was generated from porcine antimicrobial peptide with promising antimicrobial activity for application in the food industry as a potential bio-preservative to prevent microbial spoilage.

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Meyer, Brian K., Alex Ni, Binghua Hu, and Li Shi. "Antimicrobial preservative use in parenteral products: Past and present." Journal of Pharmaceutical Sciences 96, no. 12 (December 2007): 3155–67. http://dx.doi.org/10.1002/jps.20976.

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Uymaz, Başar, and Pınar Şanlıbaba. "Gıdalardaki Biyokoruyucu: Nisin (E234)." Turkish Journal of Agriculture - Food Science and Technology 3, no. 12 (November 20, 2015): 908. http://dx.doi.org/10.24925/turjaf.v3i12.908-915.459.

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Fermentation is the oldest traditional method in order to protect against spoilage and pathogenic microorganisms. Thermal treatment, pH and water activity lowering and preservative addition other food preservation techniques that are commonly used. Although, as preservatives, many improved antibiotic and chemical agents have been gained, there are some other factors such as rapid resistance to antibiotics used in bacteria, in order to limit their use in food, to be found dimensions of threatening human health of the chemical protection and to cause allergic reactions. Recently, studies on bacteriocins that are produced by the safe bacteria, such as lactic acid bacteria, contain no toxic and adverse effects for human consumption have gained sudden intensity in accordance with the request against consumers in developing microbiologically safe and minimal processed food. There are some important effects using of bacteriocins accepted the new generation of antimicrobial agents as food preservatives such as extension of shelf life, reducing of the use of chemical preservatives and the economic loss caused degradation by microorganisms. Nisin, defined as GRAS (Generally Recognized as Safe) by FDA and named the E234 code 'Nisin-protective' or 'natural protective' located in the food additives list, first used in 1988 as a natural preservative by prohibiting of antibiotics using in food in the US. Nowadays in more than 50 countries, there have been more successful implementation of the nisin protected up the food from milk and dairy products to canned foods many food products

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Díez-Pascual, Ana María. "Antimicrobial Polymer-Based Materials for Food Packaging Applications." Polymers 12, no. 4 (March 25, 2020): 731. http://dx.doi.org/10.3390/polym12040731.

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Hintubа, T. S., Yu V. Tаkhtаev, and I. N. Okolov. "Сorneаl Penetrаtion of Fluoroquinolones: Detection the Aqueous Humor Conсentrаtions аfter Topiсal Appliсаtion." Ophthalmology in Russia 16, no. 3 (October 2, 2019): 371–77. http://dx.doi.org/10.18008/1816-5095-2019-3-371-377.

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Fluoroquinilones play major role in prevention of infectious complications after cataract surgery. It is important to notice their speсtrum of antimicrobial асtivity as well their sаfety and bioаvаilаbility. In our research we aimed to study in vivo the mean time of minimal inhibitory concentration (MIC) of three different fluorquinolones in aqueous humour and role of preservative presence, as well as its concentration, in reaching MIC in aqueous humour. This was a randomized study, that included 90 patients treated with fluorquinolones by the same prescription 4 drops in 1 hour every 15 mins starting 60 minutes before planned phacoemulsification. We compared 1. Oftаquix™ (levofloxасin 0.5 %; Santen Oy, Finlаnd with 0,05 mg/ml preservative); 2. Signiсef® (levofloxасin 0.5 %; Sentiss Phаrmа Pvt. Ltd., Indiа — contains 0.1 mg/ml preservative) 3. Vigаmox® (moxifloxасin 0.5 %; Alсon Lаboratories, Inс., USА without preservative). We collected aqueous humour at the surgery beginning and measured the concentration of antimicrobial drug by method of highly effective liquid chromotogrаphy. The study showed that presence of preservative in different concentration may decrease the function of corneal epithelial barrier and change drug’s potential bioаvаilаbility. Prescription of fluorquionolones eyedrops in first few days after phacoemulsification allows to reduce the risk of endophtalmitis and avoid preservative-induced side effects in short period of use.

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Sirilun, Sasithorn, Chaiyavat Chaiyasut, Bhagavathi Sundaram Sivamaruthi, Sartjin Peerajan, Naphatsorn Kumar, and Kesika Periyanaina. "PHENETHYL ALCOHOL IS AN EFFECTIVE NON-TRADITIONAL PRESERVATIVE AGENT FOR COSMETIC PREPARATIONS." Asian Journal of Pharmaceutical and Clinical Research 10, no. 8 (August 1, 2017): 129. http://dx.doi.org/10.22159/ajpcr.2017.v10i8.18572.

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Objective: Preservatives are used in the cosmetic products to protect the potential growth of microbes, therefore to prolong the shelf-life of products and to protect the consumer from infections. However several preservatives can cause various health problems, and the safety profiles of those preservatives are still unclear. Many natural substances are used in the cosmetic products to substitute the traditional preservatives. The present study deals with the evaluation of conservative nature of phenethyl alcohol (PEA) in three cosmetic formulations (emulsion, cleansing, and conditioner).Methods: Three different concentration of PEA (0.3, 1, and 2.5 %) were used in cosmetic formulations. The physical appearance of the formulas was assessed manually, and the antimicrobial nature of PEA and PEA-containing cosmetic formulations were evaluated by agar well plate assay. Results: The use of PEA has not affected the physical appearance, and quality of the formulations, except the high concentration of PEA in the cleansing solution, which reduced the foam formation. The minimal required concentration of PEA in emulsions and cleansings were 1.0% and 2.5% in the conditioners. All cosmetic preparations were subjected to antibacterial and antifungal evaluation. The alkaline pH (> 8) affected the antimicrobial activity of PEA in a cosmetic product.Conclusion: The results suggested that PEA is a potent non-traditional preservative for the cosmetic formulations especially in the emulsion, cleansing solutions, and conditioners.

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Mondéjar-López, Maria, Alberto José López-Jiménez, Minerva Abad-Jordá, Angela Rubio-Moraga, Oussama Ahrazem, Loudes Gómez-Gómez, and Enrique Niza. "Biogenic Silver Nanoparticles from Iris tuberosa as Potential Preservative in Cosmetic Products." Molecules 26, no. 15 (August 3, 2021): 4696. http://dx.doi.org/10.3390/molecules26154696.

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Biogenic-silver nanoparticles emerge as new nanosilver platforms that allow us to obtain silver nanoparticles via “green chemistry”. In our study, biogenic-silver nanoparticles were obtained from Iris tuberosa leaf extract. Nanoparticles were characterized by a UV-vis spectroscopy, dynamical light scattering technique. The transmission electron microscope revealed spheric and irregular nanoparticles with 5 to 50 nm in diameter. Antimicrobial properties were evaluated against typical microbial contaminants found in cosmetic products, showing high antimicrobial properties. Furthermore, natural moisturizing cream was formulated with biogenic-silver nanoparticles to evaluate the preservative efficiency through a challenge test, indicating its promising use as preservative in cosmetics.

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Martelli, Francesco, Martina Cirlini, Camilla Lazzi, Erasmo Neviani, and Valentina Bernini. "Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria." Foods 9, no. 10 (October 12, 2020): 1442. http://dx.doi.org/10.3390/foods9101442.

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Research is more and more focused on studying and selecting food preservatives of natural origin. In this scenario, algae are an excellent source of bioactive compounds, among which are antimicrobials, whose presence is variable depending on the algal species and environmental conditions. The aim of the present study was to obtain, by a food grade approach, antimicrobial extracts from five species already approved as foods and to test their efficacy in vitro (agar well diffusion assay) and in situ (microbial challenge test) towards foodborne pathogenic bacteria. Moreover, the total phenolic compounds of the extracts were determined in order to evaluate possible correlations with the antimicrobial activity. Strains belonging to Salmonella spp., Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, and Bacillus cereus were considered. Overall, the extracts showed a good antimicrobial activity in vitro towards all the tested microorganisms, especially L. monocytogenes (15 mm of inhibition diameter). The effect of inhibition was monitored during 24, 48 and 120 h showing a good persistence in time. Arthrospira platensis exerted the highest efficacy, further revealed towards L. monocytogenes on salmon tartare as bacteriostatic using 0.45% of the extract and bactericidal using 0.90%. The presence of phenolic compounds could be related to the antimicrobial activity but was not revealed as the main component of this activity. The extract with the highest phenolic content (18.79 ± 1.90 mg GAE/g) was obtained from Himanthalia elongata. The efficacy, confirmed also in a food matrix, might open perspectives for their application as food preservative.

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Kahramanoğlu, İbrahim, Chuying Chen, Jinyin Chen, and Chunpeng Wan. "Chemical Constituents, Antimicrobial Activity, and Food Preservative Characteristics of Aloe vera Gel." Agronomy 9, no. 12 (December 2, 2019): 831. http://dx.doi.org/10.3390/agronomy9120831.

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Edible coating gels developed from the Aloe vera plant have been used as a traditional medicine for about 3000 years. Aloe vera contains approximately 110 potentially active constituents from six different classes: chromone and its glycoside derivatives; anthraquinone and its glycoside derivatives; flavonoids; phenylpropanoids and coumarins; phenylpyrone and phenol derivatives; and phytosterols and others. Apart from medicinal uses, Aloe gels have an important role in food preservation as edible coatings. They provide an edible barrier for atmospheric gases and moisture and help to reduce the respiration and transpiration of fresh produce, which helps to preserve its postharvest quality. To date, numerous studies have been conducted on the postharvest use of Aloe vera gel. The present review article summarizes and discusses existing available information about the chemical constituents, antimicrobial activity, and food preservative characteristics of Aloe vera.

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Li, Jian-Feng, Jia-Xin Zhang, Guo Li, Yan-Yan Xu, Kai Lu, Zhi-Guo Wang, and Jun-Ping Liu. "Antimicrobial activity and mechanism of peptide CM4 against Pseudomonas aeruginosa." Food & Function 11, no. 8 (2020): 7245–54. http://dx.doi.org/10.1039/d0fo01031f.

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Huang, Xianpei, Yuli Lao, Yifeng Pan, Yiping Chen, Haiming Zhao, Liang Gong, Nanbin Xie, and Ce-Hui Mo. "Synergistic Antimicrobial Effectiveness of Plant Essential Oil and Its Application in Seafood Preservation: A Review." Molecules 26, no. 2 (January 9, 2021): 307. http://dx.doi.org/10.3390/molecules26020307.

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The synergistic potential of plant essential oils (EOs) with other conventional and non-conventional antimicrobial agents is a promising strategy for increasing antimicrobial efficacy and controlling foodborne pathogens. Spoilage microorganisms are one of main concerns of seafood products, while the prevention of seafood spoilage principally requires exclusion or inactivation of microbial activity. This review provides a comprehensive overview of recent studies on the synergistic antimicrobial effect of EOs combined with other available chemicals (such as antibiotics, organic acids, and plant extracts) or physical methods (such as high hydrostatic pressure, irradiation, and vacuum-packaging) utilized to reduce the growth of foodborne pathogens and/or to extend the shelf-life of seafood products. This review highlights the synergistic ability of EOs when used as a seafood preservative, discovering the possible routes of the combined techniques for the development of a novel seafood preservation strategy.

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Huang, Xianpei, Yuli Lao, Yifeng Pan, Yiping Chen, Haiming Zhao, Liang Gong, Nanbin Xie, and Ce-Hui Mo. "Synergistic Antimicrobial Effectiveness of Plant Essential Oil and Its Application in Seafood Preservation: A Review." Molecules 26, no. 2 (January 9, 2021): 307. http://dx.doi.org/10.3390/molecules26020307.

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The synergistic potential of plant essential oils (EOs) with other conventional and non-conventional antimicrobial agents is a promising strategy for increasing antimicrobial efficacy and controlling foodborne pathogens. Spoilage microorganisms are one of main concerns of seafood products, while the prevention of seafood spoilage principally requires exclusion or inactivation of microbial activity. This review provides a comprehensive overview of recent studies on the synergistic antimicrobial effect of EOs combined with other available chemicals (such as antibiotics, organic acids, and plant extracts) or physical methods (such as high hydrostatic pressure, irradiation, and vacuum-packaging) utilized to reduce the growth of foodborne pathogens and/or to extend the shelf-life of seafood products. This review highlights the synergistic ability of EOs when used as a seafood preservative, discovering the possible routes of the combined techniques for the development of a novel seafood preservation strategy.

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YU, HWAN HEE, MYUNG WOOK SONG, YE JI SONG, NA-KYOUNG LEE, and HYUN-DONG PAIK. "Antibacterial Effect of a Mixed Natural Preservative against Listeria monocytogenes on Lettuce and Raw Pork Loin." Journal of Food Protection 82, no. 11 (October 23, 2019): 2001–6. http://dx.doi.org/10.4315/0362-028x.jfp-19-026.

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ABSTRACT A mixed natural preservative, including grapefruit seed extract (GSE), cinnamaldehyde (CA), and nisin, was investigated for the reduction of Listeria monocytogenes growth on lettuce and raw pork loin. The MIC of each natural preservative was investigated for L. monocytogenes strains tested. Following central composite design, lettuce and pork loin were inoculated with a cocktail of three strains of L. monocytogenes (ATCC 15313, H7962, and NADC 2045 [Scott A]) and treated with the mixed natural preservative that included GSE (0.64 to 7.36 ppm), CA (1.6 to 18.4 ppm), and nisin (0.48 to 5.5 ppm). The MIC of GSE was 31.25 ppm in tested L. monocytogenes strains, and of CA was 500 and 1,000 ppm in L. monocytogenes ATCC 15313 and the other L. monocytogenes strains, respectively. The MIC of nisin was 250 ppm. The R2 value of this model was more than 0.9, and the lack of fit was not significant. The mixed natural preservative showed a synergistic antimicrobial effect and reduced the growth of L. monocytogenes by 4 to 5 log CFU/g on lettuce. In addition, the reduction of L. monocytogenes on pork loin was 3 log CFU/g. The mixed natural preservative, which consisted of GSE (6 to 8 ppm), CA (15 to 20 ppm), and nisin (5 to 6 ppm), increased the antibacterial effect against L. monocytogenes. These results suggest that the use of the mixed natural preservative could reduce the economic cost of food preparation, and response surface methodology is considered effective when measuring synergy among antimicrobials.

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Lin, Ya Hui, Ke Gang Wu, Xiang Hua Chai, and Shao Shu Zhong. "The Application of Complex Spice Essential Oils on the Preservation of Pasteuriged Minced Ham Sausage." Advanced Materials Research 317-319 (August 2011): 258–63. http://dx.doi.org/10.4028/www.scientific.net/amr.317-319.258.

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In order to investigate complex spice essential oils used in pasteuriged minced ham sausage (PMHS) as a novel food preservative, the studies were done as followed: firstly, we selected the optimal boil treatment to minimize SEO concentration and get the desired effect. Then, the research was done to investigate the maximum acceptable concentration of SEO used in PMHS, followed by the experiments to choose the suitable solvent from its impact on antibacterial activities and flavor on PMHS. The comparison of the antimicrobial efficacy of SEO with potassium sorbate and nisin was also studied. The results showed that the optimal boil treatment was hold the core temperature of PMHS at 85°C for 40 min. Considering the original flavor, 100uL/kg was the largest dosage. For more durable preservation and the best flavor, we used Arabica gum to emulsify diluted essential oils. The preservative effect of 100uL/kg complex spice essential oils in PMHS was better than 1500 ug/kg potassium sorbate, worse than equal dosage of nissin. In conclusion, complex spice essential oils was a suitable and efficient preservative for PMHS.

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BARRETEAU, H., L. MANDOUKOU, I. ADT, I. GAILLARD, B. COURTOIS, and J. COURTOIS. "A Rapid Method for Determining the Antimicrobial Activity of Novel Natural Molecules." Journal of Food Protection 67, no. 9 (September 1, 2004): 1961–64. http://dx.doi.org/10.4315/0362-028x-67.9.1961.

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Preservatives used in the Agro-food industries may be of natural origin or obtained chemically. Because of the increasing interest of consumers in food products that contain only natural ingredients, studies on preservative molecules of natural origin, such as organic acids or peptides, have been reported in the past several years. Such studies, which require numerous assays, may be limited by the large amount of molecules required. Microscale assays provide an opportunity for testing natural components available in low quantity. This study examined a rapid method that used microplates for the evaluation of antimicrobial substances. The method was validated using five foodborne pathogens. It required a low amount of product and was convenient for the determination of correlations between the bacterial growth inhibition and concentration of the antimicrobial substance.

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Strus, O., N. Polovko, and L. Strelnikov. "Study of antimicrobial preservative efficiency in gels with Sapropel extract." Ukrainian biopharmaceutical journal, no. 4(61) (November 19, 2019): 04–08. http://dx.doi.org/10.24959/ubphj.19.240.

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Yusoff, Norulaiman, Ong Boo Kean, Saidatul Husni Saidin, Saiful Azmi Johari, Nor Azah Mohamad Ali, and Mohd Irman Shah Mustafar. "Potential of as Antimicrobial Preservative Agent for Topical Application Products." Open Conference Proceedings Journal 4, no. 1 (March 1, 2013): 193. http://dx.doi.org/10.2174/22102892013040100193.

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Shim, Seung-Bo. "The Study of Preservative System in Cosmetics using Botanical Antimicrobial." Journal of the Korea Academia-Industrial cooperation Society 9, no. 5 (October 31, 2008): 1344–48. http://dx.doi.org/10.5762/kais.2008.9.5.1344.

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Ghelardi, Emilia, Francesco Celandroni, Sokhna A. Gueye, Sara Salvetti, Mario Campa, and Sonia Senesi. "Antimicrobial Activity of a New Preservative for Multiuse Ophthalmic Solutions." Journal of Ocular Pharmacology and Therapeutics 29, no. 6 (July 2013): 586–90. http://dx.doi.org/10.1089/jop.2012.0041.

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AREKEMASE, Musa O., and Deborah R. BABASHOLA. "Assessment of the Effectiveness of Ginger (Zingiber officinale), Clove (Syzygium aromaticum) and Sodium Benzoate on the Shelf Life of Soymilk." Notulae Scientia Biologicae 11, no. 4 (December 24, 2019): 400–409. http://dx.doi.org/10.15835/nsb11410462.

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The significance of preservatives in food preparations lies in their ability to inhibit or retard the growth of microorganisms which in turn reduces their deteriorative effects on food. The preservative effects at varying concentrations (1%, 3%, 5% v/v) of sodium benzoate was compared with extracts of ginger, cloves and a combination of the two extracts on soymilk at refrigerated temperature. Indices for measurement of shelf life included drop in pH, protein and fat contents, changes in colour and odour, as well as changes in microbial counts. The protein, fat contents and pH decreased more with storage time and these were concentration dependent. The bacterial counts during 25 days of storage ranged from 1.0 x 104 to 6.4 x 105, while fungal counts ranged from 8.0 x 103 to 18.4 x 104. At all concentrations, sodium benzoate exhibited the best preservative effect on the soymilk samples. Reduction in total microbial count was more pronounced in samples treated with clove extract than those treated with ginger extract, while the extracts’ combination exhibited the best preservative effect of all the spice treated samples. The use of ginger as a preservative increased shelf life of soymilk by 7 days, cloves extended shelf life by 10 days, while the combination of the extracts maintained a longer shelf life of 13 days. The bacterial isolates include Bacillus cereus Strain KWS2, Bacillus subtilis strain BTBS, Bacillus amyloliquefaciens strain PJ-5, Bacillus safensis strain SABA5 and Lactobacillus fermentum strain SABA5, while the fungal isolates were Aspergillus niger, Aspergilus fumigatus, Fusarium moniliforme and Saccharomyces cerevisae. The phytochemicals found in ginger and cloves include tannins, phenol, alkaloid, flavonoid, terpenoids, steroids, glycosides, coumarin and saponins, which might be responsible for the antimicrobial properties. The results of the study showed that a combination of ginger and cloves extracts is a better preservative of soymilk than the single extracts, as natural preservatives.

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Xin, Bingyue, Jinshui Zheng, Ziya Xu, Congzhi Li, Lifang Ruan, Donghai Peng, and Ming Sun. "Three Novel Lantibiotics, Ticins A1, A3, and A4, Have Extremely Stable Properties and Are Promising Food Biopreservatives." Applied and Environmental Microbiology 81, no. 20 (July 31, 2015): 6964–72. http://dx.doi.org/10.1128/aem.01851-15.

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ABSTRACTLantibiotics are antimicrobial peptides with potential applications as the next generation of antimicrobials in the food industry and/or the pharmaceutical industry. Nisin has successfully been used as a food preservative for over 40 years, but its major drawback is its limited stability under neutral and alkaline pH conditions. To identify alternatives with better biochemical properties, we screened more than 100 strains of theBacillus cereusgroup. Three novel lantibiotics, ticins A1 (4,062.98 Da), A3 (4,048.96 Da), and A4 (4,063.02 Da), which were highly thermostable (121°C for 30 min) and extremely pH tolerant (pH 2.0 to 9.0), were identified inBacillus thuringiensisBMB3201. They all showed potent antimicrobial activities against all tested Gram-positive bacteria and greater activities than those of nisin A againstBacillus cereusandListeria monocytogenes, two important foodborne pathogens. These three novel lantibiotics, with their extremely stable properties and potent antimicrobial activities, have the potential for use as biopreservatives.

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Sri Hadi, Hana N. S., Nugraha E. Suyatma, and Rizal Syarief. "APLIKASI KITOSAN DENGAN PENAMBAHAN EKSTRAK BAWANG PUTIH SEBAGAI PENGAWET DAN PELAPIS EDIBEL BAKSO SAPI (Chitosan Application with Addition of Garlic Extract as a Preservative and Meatballs Edibel Coating)." Jurnal Sains Terapan 4, no. 1 (June 4, 2014): 35–45. http://dx.doi.org/10.29244/jstsv.4.1.35-45.

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The main objective of this research was to to prolong the shelf life of beef meatball by using chitosan with the addition of garlic extract. Two methods of application, i.e. as preservative agent by mixing chitosan with meatball ingredients and as coating of meatball have been conducted. Prior to application, antimicrobial activities of chitosan and chitosan enriched with garlic extract were assessed by diffusion agar methods. It showed that chitosan solution of 1% (w/v) enriched with garlic extract 2% (v/v) could inhibit Pseudomonas aureginosa and Bacillus cereus.The application of chitosan enriched with garlic extract as preservative agent could extend the shelf-life of meatball only for 12 hours while its application as edible coating could extend the shelf life of beef meatball until 24 hours when stored at room temperature. This result revealed that the application of chitosan with garlic extract as edible coating were more effective in controlling microbiological growth in meatball than as preservative agent. The micrograph obtained by SEM showed that the surfaces of meatball coated with chitosan were more smooth and compact than those of meatball without coatings.Keywords: chitosan, antimicrobial film, preservative, meatball, edible coating

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Nieto, Gema, Gaspar Ros, and Julián Castillo. "Antioxidant and Antimicrobial Properties of Rosemary (Rosmarinus officinalis, L.): A Review." Medicines 5, no. 3 (September 4, 2018): 98. http://dx.doi.org/10.3390/medicines5030098.

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Nowadays, there is an interest in the consumption of food without synthetic additives and rather with the use of natural preservatives. In this regard, natural extracts of the Lamiaceae family, such as rosemary, have been studied because of its bioactive properties. Several studies have reported that rosemary extracts show biological bioactivities such as hepatoprotective, antifungal, insecticide, antioxidant and antibacterial. It is well known that the biological properties in rosemary are mainly due to phenolic compounds. However, it is essential to take into account that these biological properties depend on different aspects. Their use in foods is limited because of their odour, colour and taste. For that reason, commercial methods have been developed for the preparation of odourless and colourless antioxidant compounds from rosemary. Owing to the new applications of natural extracts in preservatives, this review gives a view on the use of natural extract from rosemary in foods and its effect on preservative activities. Specifically, the relationship between the structure and activity (antimicrobial and antioxidant) of the active components in rosemary are being reviewed.

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Ismail, A., M. N. Lani, H. A. Zakeri, N. N. Hasim, R. Alias, and A. Mansor. "Synergistic of antimicrobial activities of lactic acid bacteria in fermented Tilapia nicoliticus incorporated with selected spices." Food Research 5, no. 3 (May 30, 2021): 163–73. http://dx.doi.org/10.26656/fr.2017.5(3).534.

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Fermented tilapia (Tilapia nicoliticus) is one of the famous fermented food in Malaysia. Lactic acid bacteria (LAB) which well known as GRAS (Generally Regarded as Safe) are present in most fermented foods and they are well-known non-pathogenic bacteria that play an important role in everyday life. Apart from LAB, spices have also been used for centuries across different regions of the world to improve aroma, flavour and food preservative. This research was aimed to explore a potential natural food preservative using LAB isolated from fermented Tilapia nicoliticus incorporated with various spices (9% turmeric, 6% chilli and 9% black pepper) against foodborne pathogens. The isolation of LAB in different media (MRS, MRS+CaCO3, M17 and Tomato Juice Agar) showed the highest LAB count on day-9 and day-15 during the fermentation period in fermented Tilapia incorporated with black pepper, turmeric and chilli. The highest antimicrobial activity by LAB against Bacillus cereus was observed in fermented tilapia incorporated with black pepper. On the other hand, fermented fish incorporated with chilli showed the highest antimicrobial activity against Staphylococcus aureus, Escherichia coli and Salmonella enterica serovar Typhimurium. Higher antimicrobial activity was detected in fermented Tilapia in the presence of LAB together with the spices, in comparison to the presence of LAB alone, suggesting synergistic effects between LAB in fermented fish with spices could enhance stronger antimicrobial activities against food pathogens and therefore, served as a natural food preservative.

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Bie, Xiaomei, Zhaoxin Lu, and Fengxia Lu. "Preservative Effect of an Antimicrobial Substance from Bacillus subtilis fmbJ on Pasteurised Milk During Storage." Food Science and Technology International 12, no. 3 (June 2006): 189–94. http://dx.doi.org/10.1177/1082013206065952.

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Bacillus subtilis fmbJ was found to produce an antimicrobial substance, which exhibited inhibitory activity against food spoilage microbes and pathogens. The inhibitory effect of the antimicrobial extracts on two Gram-positive bacteria, seven Gram-negative bacteria and five moulds had been identified. Pasteurised milk samples with different concentrations of the antimicrobial substance ranging from 0 to 2mg/mL were stored at 4°C and 20°C. The preservative effect of the antimicrobial substance on pasteurised milk was evaluated. The result indicated that 0.25-2.0mg antimicrobial substance per mL can reduce significantly mesophilic bacteria in milk by 1-4log units at 20°C, and 1-5log units at 4°C after 15 days storage compared with control milk. Under the same experimental conditions, sensory quality of pasteurised milk with added 0.25-2mg antimicrobial substance per mL could remain acceptable for 6-15 days at 20°C and 9-15 days at 4°C.

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Beya, Michel M., Michael E. Netzel, Yasmina Sultanbawa, Heather Smyth, and Louwrens C. Hoffman. "Plant-Based Phenolic Molecules as Natural Preservatives in Comminuted Meats: A Review." Antioxidants 10, no. 2 (February 9, 2021): 263. http://dx.doi.org/10.3390/antiox10020263.

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Comminuted meat products are highly susceptible to safety and quality degradation partly because of their large interfacial area in the emulsion. The food industry extensively uses synthetic chemical preservatives to delay that degradation which is caused by microbial growth, enzyme activities and oxidation reactions. However, due to the potential health damage (e.g., cardiovascular diseases, neurodegenerative diseases, cancers among others) synthetic preservatives in meat may cause, consumers are becoming skeptical to buy meat products containing such additives. In the meat industry, the interest of finding natural food preservatives is intensifying. Polyphenolic-rich plants used as natural food preservatives offer the best alternative for a partial or a complete replacement of their synthetic counterparts. They can be extracted from natural sources such as olives, fruits, grapes, vegetables, spices, herbs, and algae, and among others. The common feature of these phenolic compounds is that they have one or more aromatic rings with one or more -OH group which are essential for their antimicrobial and antioxidant properties. This review article is intended to provide an overview of the plant-based phenolic molecules used as natural food preservative, their antimicrobial and antioxidant mechanism of action, and their potential application in comminuted meat.

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Hintuba, Tamara S., Yuri V. Takhtaev, Igor N. Okolov, Vera A. Motyleva, and Roman B. Shlyakman. "Comparison of cytotoxicity of fluoroquinolone antimicrobial eye drops and its effect on their bioavailability." Ophthalmology journal 10, no. 1 (March 15, 2017): 77–86. http://dx.doi.org/10.17816/ov10177-86.

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In addition to the breadth of activity of antibacterial medications as well as to their pharmacokinetic and pharmacodynamic properties, their safety and bioavailability represent an important aspect. Currently, there is no consensus on fluoroquinolone toxicity. The aim of the present study was to compare the total cytotoxic effect on corneal epithelium and bioavailability of three antibacterial fluoroquinolone eye drops, registered in the Russian Federation: 1) Oftaquix™ (levofloxacin 5 mg/ml; preservative benzalkonium chloride (BAC) 0.05 mg/ml; produced by Santen Oy, Finland), hereafter “levofloxacin (original)”; 2) Signicef® (levofloxacin 5 mg/ml; preservative BAC 0.1 mg/ml; produced by Sentiss Pharma Pvt. Ltd., India), hereafter “levofloxacin (generic)”; 3) Vigamox® (moxifloxacin® 5 mg/ml; preservative-free; produced by Alcon Laboratories, Inc., USA) hereafter “moxifloxacin” - using in vivo methods and determining the possible effect of preservative presence (in different concentration) or of its absence on reaching the minimal threshold concentrations of the antibiotic in the anterior chamber fluid, using the high-yield liquid chromatography combined with mass-spectrometric detection. The study showed that tested antibacterial medications could exert a cytostatic effect on the corneal epithelium at in vivo conditions and differ in their cytotoxic potential. Benzalkonium chloride presence in Signicef in a concentration twice as high than that of the main medication (Oftaquix) causes a proven by confocal microscopy effect on the corneal epithelium, and this may influence the bioavailability of the medication.

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Silva, Filomena, and Fernanda C. Domingues. "Antimicrobial activity of coriander oil and its effectiveness as food preservative." Critical Reviews in Food Science and Nutrition 57, no. 1 (April 2015): 35–47. http://dx.doi.org/10.1080/10408398.2013.847818.

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Cho, Kyung-Hwan, Jong-Eun Park, Tetsuya Osaka, and Soo-Gil Park. "The study of antimicrobial activity and preservative effects of nanosilver ingredient." Electrochimica Acta 51, no. 5 (November 2005): 956–60. http://dx.doi.org/10.1016/j.electacta.2005.04.071.

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WIND, CHARLES E., and LAWRENCE RESTAINO. "Antimicrobial Effectiveness of Potassium Sorbate and Sodium Benzoate against Zygosaccharomyces bailii in a Salsa Mayonnaise." Journal of Food Protection 58, no. 11 (November 1, 1995): 1257–59. http://dx.doi.org/10.4315/0362-028x-58.11.1257.

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The antimicrobial effectiveness of sodium benzoate and potassium sorbate (0.05, 0.10, 0.20 and 0.30%, wt/wt), separately and in equal combinations, were evaluated against the growth of Zygosaccharomyces bailii in an artificially inoculated salsa mayonnaise stored at room temperature (23 to 25°C). Potassium sorbate was able to suppress the growth of Z. bailii significantly (P < 0.05) more than sodium benzoate did, whereas no significant difference in growth was calculated between potassium sorbate and the combination in equal amounts of the two preservatives. Equal concentrations of the two preservatives were, however, significantly (P < 0.05) more effective than sodium benzoate in suppressing the growth of the yeast in a salsa mayonnaise. At the investigated concentrations, the preservative systems did not prevent spoilage of the product by Z. bailii. Therefore, the use of yeast-free ingredients, clean and sanitary equipment, and strict adherence to good manufacturing practices during manufacture and packaging is required to produce a salsa mayonnaise free of spoilage microorganisms.

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Mazaya, Gebila, Karseno Karseno, and Tri Yanto. "Antimicrobial and Phytochemical Activity of Coconut Shell Extracts." Turkish Journal of Agriculture - Food Science and Technology 8, no. 5 (May 29, 2020): 1090–97. http://dx.doi.org/10.24925/turjaf.v8i5.1090-1097.3282.

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Coconut shell extract contains phytochemical compounds tannins, saponins and steroids which are thought to act as antimicrobial compounds. This makes coconut shell extract has great potential as a natural preservative, one of which is the natural preservative coconut sap. This study aims to know the effect of coconut shell type, extraction time, extraction temperature and the combination of the three treatments on the antimicrobial activity and phytochemical extracts produced. This study using a Randomized Block Design (RBD). The factors tested were coconut shell type consisting of: fresh old coconut shell; dry old coconut shell; fresh young coconut shell; dry young coconut shell; length of extraction time consisting of: 3 and 5 hours’ extraction time, and extraction temperature consisting of: 28°C and 70°C. The variables observed in this study include microbiological and phytochemical variables. The results showed that all type of coconut shell extract contains phytochemical compounds such as tannin, saponins, and some samples contain steroid compounds and had the ability of antimicrobial activity, especially in the bacterium A.aceti. The combination of a dry old shell with an extraction time of 3 hours and extraction temperature of 28°C has the highest antimicrobial activity against A.aceti bacteria with inhibition zone diameter of 13.25 mm, positive containing phytochemical compounds tannins, saponins and steroids and contains total phenol levels of 18.67 mg/100g.

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Bupphatanarat, Punnidtha, Worrapannee Powtongsook, Chawalinee Asawahame, and Paveena Wongtrakul. "Application of Plant Extracts as a Preservative in an Aqueous Gel Formulation." Key Engineering Materials 859 (August 2020): 172–80. http://dx.doi.org/10.4028/www.scientific.net/kem.859.172.

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This research aims to study the antimicrobial activities of five selected plants, which were cinnamon bark, betel leaves, licorice, ginger, and galangal and select the most effective herbal extracts to be evaluated for their preservative efficacies in aqueous gel formulation. The sequential solvent extraction using hexane and 95% ethanol was used to extract bioactive constituents in the studied plants. After completely evaporated the solvents, the crude extracts were tested for the antimicrobial activities against S.aureus TISTR 1466 (ATCC 6538), P.aeruginosa TISTR 781 (ATCC 9027), E.coli ATCC 7839, C.albicans TISTR 5779 (ATCC 10201) and A.brasiliensis DMST 15538 (ATCC 16404) by agar well diffusion method. The result showed that the cinnamon bark extract macerated in hexane could inhibit the growth of all studied micro-organisms and was more effective than betel leaves, ginger, galangal and licorice extracts, while its 95% ethanolic extracts obviously showed lower antimicrobial activities. The MIC and MBC or MFC of cinnamon bark extract against the testing micro-organisms were in a range of 0.039-0.312 mg/mL and 0.156-1.250 mg/mL/0.078-0.625 mg/mL, respectively. The effective doses of hexane extract of cinnamon bark attempted to be tested as preservative in aqueous gel formulation were 0.3%, 1.25% and 2.5% by weight, which were equal to MIC, 4MIC and 8MIC, respectively. The challenge tests according to ISO 11930 were carried out to determine the preservative efficacy. The results revealed that 1.25% and 2.5% of cinnamon bark extract satisfied the criteria B for bacterial strains and the criteria A for yeast and mold. The LC-MS data confirmed that the two main constituents in hexane extract of cinnamon bark were coumarin and cinnamaldehyde that might play a role in antimicrobial activity.

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Matos, Janara De Camargo, and Nina Rosa Santos Cruz. "Atividade antimicrobiana do óleo de Melaleuca alternifolia comparada a conservantes químicos usados em bases cosméticas." Revista Remecs - Revista Multidisciplinar de Estudos Científicos em Saúde 3, no. 4 (July 8, 2018): 21. http://dx.doi.org/10.24281/rremecs2526-2874.2018.3.4.21-30.

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A contaminação microbiana é um dos problemas da indústria cosmética, uma vez que pode trazer ameaças à saúde humana. Os conservantes químicos disponíveis apresentam algum risco de hipersensibilidade e, por isso, há esforços para o uso de compostos naturais, como os óleos essenciais. O objetivo deste trabalho foi testar a ação antimicrobiana do óleo de Melaleuca alternifolia para uso como conservante de bases cosméticas comparado a parabenos. O método utilizado foi o teste de difusão em ágar com diferentes concentrações dos conservantes testados contra Escherichia coli e Candida albicans. Os resultados indicaram que o óleo de melaleuca atende aos requisitos de atividade antimicrobiana, pois produziu halos de inibição semelhantes ou maiores aos observados nos parabenos. A pesquisa demonstra que o óleo de Melaleuca pode ser uma eficaz alternativa natural aos conservantes químicos parabenos, embora sejam necessários mais estudos sobre rendimento, custo de produção e desempenho com outras concentrações desse óleo.Descritores: Agentes Antimicrobianos, Conservantes em Cosméticos, Óleos Essenciais. Antimicrobial activity of melaleuca alternifolia oil compared to chemical preservatives used in cosmetic basesAbstract: Microbial contamination is one of the problems of the cosmetic industry as it brings threats to human health. Chemical preservatives available pose some risk of hypersensitivity and therefore there are efforts to use natural compounds such as essential oils. The objective of this work was to test the antimicrobial action of Melaleuca alternifolia oil for use as a preservative of cosmetic bases compared to parabens. The method used was the diffusion test in agar with different concentrations of preservatives tested against Escherichia coli and Candida albicans. The results indicated that melaleuca oil meets the requirements of antimicrobial activity, as it produced inhibition halos similar to or greater than those observed in parabens. Research shows that Melaleuca essential oil may be an effective natural alternative to parabens chemical preservatives, although further studies on yield, cost of production and performance are needed with other concentrations of this oil.Descriptors: Antimicrobial Agents, Preservatives, Essential Oils. Actividad antimicrobiana del aceite de melaleuca alternifolia comparada a conservantes químicos utilizados en bases cosméticasResumen: La contaminación microbiana es uno de los problemas de la industria cosmética, ya que trae amenazas a la salud humana. Los conservantes químicos disponibles en el mercado presentan algún riesgo de hipersensibilidad y, por lo tanto, hay esfuerzos para el uso de compuestos naturales, como los aceites esenciales. El objetivo de este trabajo fue probar la acción antimicrobiana del aceite de Melaleuca alternifolia para su uso como conservante de bases cosméticas comparado a parabenos. El método utilizado fue la prueba de difusión en agar con diferentes concentraciones de los conservantes probados contra Escherichia coli y Candida albicans. Los resultados indicaron que el aceite de melaleuca atiende a los requisitos de actividad antimicrobiana, pues produjo halos de inhibición semejantes o mayores a los observados en los parabenos. La investigación demuestra que el aceite de Melaleuca puede ser una alternativa natural a los conservantes químicos parabenos, aunque se necesitan más estudios sobre rendimiento, costo de producción y desempeño con otras concentraciones de ese aceite.Descriptores: Acción Antimicrobiana, Aditivos para Cosméticos, Aceites Volátiles.

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Journal articles on the topic 'Antimicrobial preservative'

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