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Journal articles on the topic 'Antimicrobial preservatives'

Author: Grafiati

Published: 5 June 2025

Last updated: 15 July 2025

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1

Jansook, Phatsawee, Hákon Hrafn Sigurdsson, Frédéric Pilotaz, and Thorsteinn Loftsson. "Antimicrobial Preservatives in Cyclodextrin-Containing Drug Formulations." Pharmaceutics 16, no. 12 (2024): 1601. https://doi.org/10.3390/pharmaceutics16121601.

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In general, antimicrobial preservatives are essential components of multidose pharmaceutical formulations to prevent microbial growth and contamination, many of which contain lipophilic and poorly water-soluble drugs in need of solubilizing excipients, such as cyclodextrins (CDs). However, CDs frequently reduce or even abolish the antimicrobial activities of commonly used pharmaceutical preservatives. The degree of inactivation depends on the CD complexation of the preservatives, which in turn depends on their chemical structure and physiochemical properties. In general, lipophilic preservativ

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2

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

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3

Stroppel, Luisa, Torsten Schultz-Fademrecht, Martin Cebulla, et al. "Antimicrobial Preservatives for Protein and Peptide Formulations: An Overview." Pharmaceutics 15, no. 2 (2023): 563. http://dx.doi.org/10.3390/pharmaceutics15020563.

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Biological drugs intended for multi-dose application require the presence of antimicrobial preservatives to avoid microbial growth. As the presence of certain preservatives has been reported to increase protein and peptide particle formation, it is essential to choose a preservative compatible with the active pharmaceutical ingredient in addition to its preservation function. Thus, this review describes the current status of the use of antimicrobial preservatives in biologic formulations considering (i) appropriate preservatives for protein and peptide formulations, (ii) their physico-chemical

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Dreger, Mariola, and Karolina Wielgus. "Application of essential oils as natural cosmetic preservatives." Herba Polonica 59, no. 4 (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 activit

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Rathore, Garvendra Singh. "FORMULATION AND EVALUATION OF TIMOLOL MALEATE OPHTHALMIC SOLUTION USING VARIOUS PRESERVATIVES." Indian Journal of Health Care Medical & Pharmacy Practice 5, no. 1 (2024): 112–22. http://dx.doi.org/10.59551/ijhmp/25832069/2024.5.1.150.

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Preservatives provide important and necessary antimicrobial activity and plays very important role in maintaining the sterility and shelf-life of multi-dose formulations of topical ophthalmic medications. Any drop delivered in a multi-dose format must have some mechanism for maintaining the sterility of the contents throughout its intended length of use. In topical preparations, antimicrobial activity is most often achieved through the addition of preservatives. The most commonly used preservative in topical drops of any form is benzalkonium chloride (BAK). Whilst it is known to be an effectiv

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6

Mei, Jun, Xuan Ma, and Jing Xie. "Review on Natural Preservatives for Extending Fish Shelf Life." Foods 8, no. 10 (2019): 490. http://dx.doi.org/10.3390/foods8100490.

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Fish is extremely perishable as a result of rapid microbial growth naturally present in fish or from contamination. Synthetic preservatives are widely used in fish storage to extend shelf life and maintain quality and safety. However, consumer preferences for natural preservatives and concerns about the safety of synthetic preservatives have prompted the food industry to search natural preservatives. Natural preservatives from microorganisms, plants, and animals have been shown potential in replacing the chemical antimicrobials. Bacteriocins and organic acids from bacteria showed good antimicr

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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 (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

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Myrhorod, V. S., O. H. Bashura, O. P. Strilets, S. H. Bobro, and L. S. Strelnykov. "Study of the efficacy of antimicrobial preservatives in justifying the composition of a dermatological gel with a phytocomplex." Current issues in pharmacy and medicine: science and practice 14, no. 3 (2021): 306–13. http://dx.doi.org/10.14739/2409-2932.2021.3.239291.

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The microbiological stability of medicinal products always requires close attention during the pharmaceutical development phase, as microbial contamination can pose a threat to both the health of the patient and the stability of the medicinal product. The level of microbial contamination can be controlled by monitoring the quality of raw materials, compliance with appropriate sanitation of production facilities and equipment, the use of scientifically justified preservatives in the drug. The aim of the work is to substantiate the use of a preservative and its concentration in the composition o

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9

Liliia, Vyshnevska, Strilets Oksana, and Vladyslav Postoy. "Studies on the design of a composition of gel for the treatment of inflammatory diseases of the joints." ScienceRise: Pharmaceutical Science, no. 6(16) (December 28, 2018): 4–8. https://doi.org/10.15587/2519-4852.2018.151447.

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<strong>The aim: </strong>the aim of our work was to experimentally substantiate the effectiveness of antimicrobial preservatives in the design of the composition of the combined gel for the treatment of acute and chronic inflammation of the joints. <strong>Methods:</strong> biological pharmacopoeial method of research was used (research of the effectiveness of antimicrobial preservatives). <strong>Results.</strong> All drugs must meet the requirements of regulatory documents on indicators "Microbiological purity." To ensure the microbiological stability of the prepara

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Maslii, Yu. S., O. A. Ruban, O. S. Kaliuzhnaia, and N. V. Khokhlenkova. "Testing of antimicrobial activity of preservatives for dental gels development." Annals of Mechnikov Institute, no. 2 (June 8, 2020): 17–23. https://doi.org/10.5281/zenodo.3885062.

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<strong>Introduction.</strong> Given the widespread prevalence of oral diseases, especially pathologies of periodontal tissues and mucous membranes, among the population of different ages and the needs of the pharmaceutical market in topical drugs for their treatment, the development of new domestic dental drugs is relevant. The most common topical dosage form in dental practice is gels, which are characterized by good distribution on the tissues of the oral cavity, prolonging effect and high bioavailability. At the Industrial Technology of Drugs Department of National University of Pharmacy,

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11

Ivaniuk, O.I., O.P. Strilets та T.G. Yarnykh. "CHOICE OF THE PRESERVATIVE IN THE COMPOSITION OF VAGINAL GEL WITH RESVERATROL AND HYALURONIC ACID FOR TREATMENT OF UROGENITAL SYMPTOMS IN THE CLIMAХ PERIOD". Annals of Mechnikov Institute, № 3 (2 жовтня 2019): 70–74. https://doi.org/10.5281/zenodo.3469454.

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<strong>Aim. </strong>Microbial contamination of a product is possible in the process of production, storage and use, which can shorten the shelf life and adversely affect the safety profile of the drug. Therefore, an important criterion for evaluating the quality of a medicinal product is microbiological purity. The aim of the study was to determine and compare the antimicrobial effectiveness of preservatives in the composition of the vaginal gel with resveratrol and hyaluronic acid. <strong>Materials and methods. </strong>The objects of the study were samples of vaginal gel with various anti

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12

Juliano, Claudia Clelia Assunta, and Giovanni Antonio Magrini. "A Radish Root Ferment Filtrate for Cosmetic Preservation: A Study of Efficacy of Kopraphinol." Applied Sciences 14, no. 17 (2024): 7761. http://dx.doi.org/10.3390/app14177761.

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Preserving cosmetic products from microbial contamination is crucial to ensuring their safety, efficacy, and shelf life. A number of synthetic antimicrobial preservatives are available, but, since the global market demand for natural ingredients is increasing, cosmetic manufacturers are considering replacing conventional preservatives with natural alternatives. In this context, the objective of this investigation was to characterize the antimicrobial activity of the natural preservative, intended for cosmetic purposes, Kopraphinol (INCI name: Lactobacillus/Radish Root Ferment Extract Filtrate)

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13

Ullah, Hammad, Yaseen Hussain, Cristina Santarcangelo, et al. "Natural Polyphenols for the Preservation of Meat and Dairy Products." Molecules 27, no. 6 (2022): 1906. http://dx.doi.org/10.3390/molecules27061906.

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Food spoilage makes foods undesirable and unacceptable for human use. The preservation of food is essential for human survival, and different techniques were initially used to limit the growth of spoiling microbes, e.g., drying, heating, salting, or fermentation. Water activity, temperature, redox potential, preservatives, and competitive microorganisms are the most important approaches used in the preservation of food products. Preservative agents are generally classified into antimicrobial, antioxidant, and anti-browning agents. On the other hand, artificial preservatives (sorbate, sulfite,

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14

K, Monisha. "Application of Food-Grade Enzymes, Bacteriocins And Probiotics as Biological Food Preservatives." Technoarete Transactions on Recent Research in Applied Microbiology and Biotechnology 1, no. 1 (2022): 1–6. http://dx.doi.org/10.36647/ttrramb/01.01.a001.

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The demand of the consumers tends to be artificial additive-free, long foods of shelf-life, nutritious, ready-to-eat foods. The significance of the natural and food preservatives compounds is totally increased for the excessive use of the preservative compounds in the food rather than the synthetic compounds. The bacteriocins combine with the several modes of hurdle approach that can enhance the effects of the preservatives and reduce the resistance of the antimicrobial. The probiotic products enhance the health agents because they regulate inflammation inside the gastronomical tract, and it a

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15

Velia, M., and O. Ruban. "Research on the selection of emulgel preservative with thick extract of feverfew." Annals of Mechnikov Institute, no. 2 (June 11, 2022): 68–72. https://doi.org/10.5281/zenodo.6634854.

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<strong>Introduction.</strong> The composition of the emulsifier with a thick extract of feverfew obtained at the Department of Botany of NUPh, was developed and experimentally substantiated for the prevention and treatment of inflammatory diseases of joints and connective tissues at the Department of Factory Technology of Drugs of the National University of Pharmacy. The drug contains API of plant origin and purified water - both components affect the stability of the product during storage and use due to the risk of biological contamination of the finished dosage form. The presence of microo

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16

Strilets, O. P., L. S. Petrovska, I. I. Baranova, and Yu. O. Bespala. "A STUDY OF ANTIMICROBIAL ACTIVITY OF FOAM-WASHING AGENT SPECIMENS AT ACIDIC pH VALUES." Annals of Mechnikov Institute, no. 2 (June 7, 2017): 23–26. https://doi.org/10.5281/zenodo.803854.

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<strong>Introduction</strong>. It is well-known that any parapharmaceutical substance, in particular, foam-washing agents comprising water in combination with detergents, extracts, water-soluble vitamins, viscosity regulators, pH, etc., is the ideal environment for microbial growth. Therefore, it is indispensable to use preservatives to protect any foam-washing agent from possible contamination by microorganisms. Their main advantages are: presence of a single antimicrobial and antifungal effect, expanded range of effects, decrease in the risk of resistance of microorganisms and decrease in th

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17

Oladipo, Iyabo Christianah, and S. B. Ogunsona. "Bio-Preservation and the Food Industry: An Overview." International Journal of Current Microbiology and Applied Sciences 11, no. 6 (2022): 318–34. http://dx.doi.org/10.20546/ijcmas.2022.1106.036.

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The unending needs and demands for chemical free preservatives in food industry are on the increase due to the facts that diseases like cancer and complications from oxidative stress have been linked to the xenobiotics we eat in foods as preservatives. There is need for safe means of preserving our foods without side effects and that is why the world needs bio-preservative in all forms to augment both the nutritional properties and shelf life of food products. Bio-preservatives like bacteriocins produced from organisms with GRAS status, essential oils, vinegar, herbs/spices and sugar/salt revi

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18

Firdaus, Maulidan, Desy Nila Rahmana, Diah Fitri Carolina, Nisrina Rahma Firdausi, Zulfaa Afiifah, and Berlian Ayu Rismawati Sugiarto. "Potential Applications of Antibacteria in Edible Coating as Fish Preservative." Natural Science and Advanced Technology Education 30, no. 5 (2021): 454–69. http://dx.doi.org/10.53656/nat2021-5.02.

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Fish is a product that breaks down quickly due to biochemical reactions that cause a decrease in the quality of its nutritional and sensory values. Natural preservatives make fish safer for consumption than fish preserved with formalin. Edible coating is a preservative that can be eaten, can prevent biological, chemical and physical changes, is able to prevent mass transfer, acts as a moisture barrier, be contained antimicrobial/antibacterial and antioxidants, increases shelf life, as well as protects food from microbial contamination. Antimicrobial/antibacterial compounds added to edible coat

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Misiuk-Hojło, Marta, and Karolina Pawłowska. "The issue of preservatives in light of evidence based medicine." OphthaTherapy. Therapies in Ophthalmology 8, no. 3 (2021): 180–84. http://dx.doi.org/10.24292/01.ot.060921.

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Glaucoma is the leading cause of irreversible blindness worldwide. Most patients will require drug therapy for the rest of their lives. Preservatives play a key role in the development of topical medications whose primary role is to provide antimicrobial activity to maintain sterility. The most common preservative is benzalkonium chloride, which has antibacterial, antifungal, and antiviral properties. This article was written based on the latest research in MEDLINE and other major bibliographic databases for studies published in English by August 1st, 2021. Our meta-analyses confirm that eye d

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Yarmolinsky, Ludmila, Faina Nakonechny, Tigabu Haddis, Boris Khalfin, Arik Dahan, and Shimon Ben-Shabat. "Natural Antimicrobial Compounds as Promising Preservatives: A Look at an Old Problem from New Perspectives." Molecules 29, no. 24 (2024): 5830. https://doi.org/10.3390/molecules29245830.

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Antimicrobial compounds of natural origin are of interest because of the large number of reports regarding the harmfulness of food preservatives. These natural products can be derived from plants, animal sources, microorganisms, algae, or mushrooms. The aim of this review is to consider known antimicrobials of natural origin and the mechanisms of their action, antimicrobial photodynamic technology, and ultrasound for disinfection. Plant extracts and their active compounds, chitosan and chitosan oligosaccharide, bioactive peptides, and essential oils are highly potent preservatives. It has been

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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 (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 inte

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Julizan, Nur, Safri Ishmayana, Achmad Zainuddin, Pham Van Hung, and Dikdik Kurnia. "Potential of Syzygnium polyanthum as Natural Food Preservative: A Review." Foods 12, no. 12 (2023): 2275. http://dx.doi.org/10.3390/foods12122275.

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Food preservation is one of the strategies taken to maintain the level of public health. Oxidation activity and microbial contamination are the primary causes of food spoilage. For health reasons, people prefer natural preservatives over synthetic ones. Syzygnium polyanthum is widely spread throughout Asia and is utilized as a spice by the community. S. polyanthum has been found to be rich in phenols, hydroquinones, tannins, and flavonoids, which are potential antioxidants and antimicrobial agents. Consequently, S. polyanthum presents a tremendous opportunity as a natural preservative. This pa

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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 (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 c

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Sulieman, Abdel Moneim E., Emad M. Abdallah, Naimah Asid Alanazi, et al. "Spices as Sustainable Food Preservatives: A Comprehensive Review of Their Antimicrobial Potential." Pharmaceuticals 16, no. 10 (2023): 1451. http://dx.doi.org/10.3390/ph16101451.

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Throughout history, spices have been employed for their pharmaceutical attributes and as a culinary enhancement. The food industry widely employs artificial preservatives to retard the deterioration induced by microbial proliferation, enzymatic processes, and oxidative reactions. Nevertheless, the utilization of these synthetic preservatives in food products has given rise to significant apprehension among consumers, primarily stemming from the potential health risks that they pose. These risks encompass a spectrum of adverse effects, including but not limited to gastrointestinal disorders, th

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Burban, О. І., and О. S. Kaliuzhnaia. "Experimental justification of the choice of antimicrobial preservative in the combined gel." Annals of Mechnikov Institute, no. 1 (March 13, 2022): 46–50. https://doi.org/10.5281/zenodo.6350007.

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<strong>Introduction.</strong> The presence of microorganisms in non-sterile drugs could cause a reduction or even inactivation of their therapeutic effect, so at the stage of pharmaceutical development it should be considered to ensure the stability of drugs. <strong>Materials and methods. </strong>Tests of the effectiveness of antimicrobial preservatives were performed according to the method of SPhU 2.3, article 5.1.3. Materials: nutrient media: soy-casein agar, Saburo-dextrose agar; solutions - buffer solution with sodium chloride and peptone pH = 7.0, which contains 50 g/l of polysorbate-

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Strilets, O. P., L. S. Petrovska, I.I. Baranova, and Yu. O. Bespala. "A STUDY OF ANTIMICROBIAL ACTIVITY OF FOAM-WASHING AGENT SPECIMENS AT ACIDIC PH VALUES." Annals of Mechnikov Institute, no. 2 (July 3, 2018): 16–20. https://doi.org/10.5281/zenodo.1303958.

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<strong>Introduction</strong>. It is well-known that any parapharmaceutical substance, in particular, foam-washing agents comprising water in combination with detergents, extracts, water-soluble vitamins, viscosity regulators, pH, etc., is the ideal environment for microbial growth. Therefore, it is indispensable to use preservatives to protect any foam-washing agent from possible contamination by microorganisms. The modern trend is to use multicomponent preserving agents. Their main advantages are: presence of a single antimicrobial and antifungal effect, expanded range of effects, decrease i

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27

Teshome, Ejigayehu, Sirawdink Fikreyesus Forsido, H. P. Vasantha Rupasinghe, and Ebisa Olika Keyata. "Potentials of Natural Preservatives to Enhance Food Safety and Shelf Life: A Review." Scientific World Journal 2022 (September 23, 2022): 1–11. http://dx.doi.org/10.1155/2022/9901018.

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Food-borne illnesses are a significant concern for consumers, the food industry, and food safety authorities. Natural preservatives are very crucial for enhancing food safety and shelf life. Therefore, this review aimed to assess the literature regarding the potential of natural preservatives to enhance food safety and extend the shelf life of food products. The review paper indicated that natural antimicrobial agents that inhibit bacterial and fungal growth for better quality and shelf life have been of considerable interest in recent years. Natural antimicrobials are mainly extracted and iso

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Ceren Akal, H. "Effect of donkey milk lactoferrin and lysozyme on yoghurt properties." Mljekarstvo 72, no. 2 (2022): 77–87. http://dx.doi.org/10.15567/mljekarstvo.2022.0202.

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Food industry has mostly focused on natural preservatives due to the undesirable effects of chemical additives on the human health. Among milk proteins, lactoferrin and lysozyme are the best-known for their antimicrobial. In this study, lactoferrin and lysozyme were extracted from donkey milk and applied on the yoghurt surface by spraying. The obtained yoghurt samples enriched with antimicrobial proteins were compared with the control sample produced without the addition of any preservatives as well as the samples treated with natamycin, a commercial preservative used in dairy products. Thereb

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Eghbal, Noushin, Wei Liao, Emilie Dumas, Samia Azabou, Philippe Dantigny, and Adem Gharsallaoui. "Microencapsulation of Natural Food Antimicrobials: Methods and Applications." Applied Sciences 12, no. 8 (2022): 3837. http://dx.doi.org/10.3390/app12083837.

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The global demand for safe and healthy food with minimal synthetic preservatives is continuously increasing. Some natural food antimicrobials with strong antimicrobial activity and low toxicity have been considered as alternatives for current commercial food preservatives. Nonetheless, these natural food antimicrobials are hardly applied directly to food products due to issues such as food flavor or bioavailability. Recent advances in microencapsulation technology have the potential to provide stable systems for these natural antibacterials, which can then be used directly in food matrices. In

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Sim, Min Seok, Hyun Gab Yang, Ju Kyeong Lee, et al. "A Study on the Antimicrobial Synergies of Alternative Preservatives and Chelating Agents." Asian Journal of Beauty and Cosmetology 22, no. 4 (2024): 647–56. https://doi.org/10.20402/ajbc.2024.0079.

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Purpose: To minimize the use of preservatives in cosmetics, the cosmetic industry has attempted to use alternative preservatives that can function as skin conditioning agents and possess antimicrobial effects. In this study, the antimicrobial synergistic effects of 1,2-hexanediol, ethylhexylglycerin, and caprylyl glycol, which are used as alternative preservatives in cosmetics, with various chelating agents were investigated.Methods: Changes in the antimicrobial activity of the preservatives against gram-positive bacteria, gram-negative bacteria, and yeast were examined. The minimum inhibitory

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Doležálková, I., Z. Máčalík, A. Butkovičová, R. Janiš, and L. Buňková. "Monoacylglycerols as fruit juices preservatives." Czech Journal of Food Sciences 30, No. 6 (2012): 567–72. http://dx.doi.org/10.17221/485/2011-cjfs.

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Limiting or preventing the growth of undesirable microbial flora in food products is one of the main goals of food microbiology. A number of preservation methods have been designed to extend the shelf-life of the food products by reducing the microbial growth while new antimicrobials are still examined. Monoglycerides are naturally occurring compounds with inhibitory activity against various microorganisms. We evaluate the antimicrobial effects of 8&nbsp;monoglycerides in vitro and in fresh unpasteurised apple juice. Out of all monoglycerides tested, monocaprin (MAG C10:0) and monolaurin (

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Głaz, Patrycja, Agata Rosińska, Sylwia Woźniak, Anna Boguszewska-Czubara, Anna Biernasiuk, and Dariusz Matosiuk. "Effect of Commonly Used Cosmetic Preservatives on Healthy Human Skin Cells." Cells 12, no. 7 (2023): 1076. http://dx.doi.org/10.3390/cells12071076.

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Cosmetic products contain preservatives to prevent microbial growth. The various types of preservatives present in skincare products applied on the skin induce many side effects. We tested several types of preservatives such as phenoxyethanol, methyl paraben, propyl paraben, imidazolidinyl urea (IU), the composition of gluconolactone and sodium benzoate (GSB), diazolidinyl urea (DU), and two grapefruit essential oils, one of which was industrially produced and a second which was freshly distilled from fresh grapefruit peels. This study aimed to find the relationship between preservative concen

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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 (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 b

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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 (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 resid

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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 (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 re

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Liao, Wei, Waisudin Badri, Emilie Dumas, et al. "Nanoencapsulation of Essential Oils as Natural Food Antimicrobial Agents: An Overview." Applied Sciences 11, no. 13 (2021): 5778. http://dx.doi.org/10.3390/app11135778.

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The global demand for safe and healthy food with minimal synthetic preservatives is continuously increasing. Natural food antimicrobials and especially essential oils (EOs) possess strong antimicrobial activities that could play a remarkable role as a novel source of food preservatives. Despite the excellent efficacy of EOs, they have not been widely used in the food industry due to some major intrinsic barriers, such as low water solubility, bioavailability, volatility, and stability in food systems. Recent advances in nanotechnology have the potential to address these existing barriers in or

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Cetin-Karaca, Hayriye, and Melissa C. Newman. "Antimicrobial Efficacy of Natural Phenolic Compounds against Gram Positive Foodborne Pathogens." Journal of Food Research 4, no. 6 (2015): 14. http://dx.doi.org/10.5539/jfr.v4n6p14.

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<p>Protection of food from pathogens and spoilage organisms has been achieved by a variety of methods. Due to consumer preference, health and economic concerns in recent years, there is considerable interest to employ natural antimicrobials as an alternative to control the growth of microorganisms. This study evaluates the antimicrobial efficacy of natural plant derived phenolic compounds (PDPC) including chlorogenic acid, coumarin, curcumin, ellagic acid, (-) epicatechin, eugenol, rosmarinic acid, rutin, tannic acid, thymol, thymoquinone, and xanthohumol) as preservatives in food produc

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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 (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).Metho

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Zahra, Naseem. "A comprehensive review of spices: Use of prevalent preservative techniques and bio-preservatives for enhancing shelf life of spices." Nutrition and Food Processing 07, no. 15 (2024): 01–10. https://doi.org/10.31579/2637-8914/277.

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Spices, renowned for flavor enhancement, also act as natural preservatives, prompting exploration into non-thermal preservation methods due to drawbacks of traditional techniques. Antimicrobial properties of herbs and spices, like cloves and black pepper, contribute to food preservation and offer health benefits. Traditional preservation methods like thermal treatment, drying, canning, freezing, and salt-based techniques are employed for preservation of spices. Bio-preservation techniques, including natural antimicrobials, fermentation, probiotics, and competitive exclusion, enhance spice safe

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Batovska, Daniela, and Moshe Inbar. "Beyond the Nut: Pistacia Leaves as Natural Food Preservatives." Foods 13, no. 19 (2024): 3138. http://dx.doi.org/10.3390/foods13193138.

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The pistachio tree (Pistacia vera) is globally renowned for its nutritious nuts, while its leaves remain an underutilized source of chemicals with significant potential value as food preservatives. Similar value may be found in the leaves of other wild Pistacia species common in Central Asia, the Levant, and around the Mediterranean. Some species’ leaves have been used as natural preservatives, demonstrating their effectiveness and highlighting their rich bioactive components. This review investigates the antioxidant and antimicrobial properties of Pistacia leaves, comparing both cultivated an

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Sapna, Bhalerao* Dr. Hersha Narkhede. "Preservatives in food: Enhancing Shelf-life, Safety and Sustainability." International Journal of Pharmaceutical Sciences 3, no. 1 (2025): 1200–1219. https://doi.org/10.5281/zenodo.14652607.

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Natural food preservatives are extremely important for improving food safety and shelf-life. As a result, the purpose of this study was to analyze the literature on the possibility of using natural preservatives to improve food safety and increase product shelf life. According to the review study, natural antimicrobial compounds that suppress the development of bacteria and fungi in order to improve quality and extend shelf life have received a lot of attention in recent years. Natural antimicrobials are mostly harvested and separated as secondary metabolites from plants, animals, and microbes

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Tamal, Mey Angraeni, and Dhani Aryanto. "Efektivitas air rebusan bawang dayak (Eleutherine palmifolia (L.) Merr) dalam menghambat pertumbuhan bakteri Escherichia coli pada daging sapi." Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian 11, no. 1 (2020): 16–26. http://dx.doi.org/10.35891/tp.v11i1.1880.

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At this time many food processing used chemical preservatives that can interfered human health. Dayak onion plants was widely used as medicine because they contain antimicrobial substances. Efforts to increase the used of natural preservatives from plants so that plants would be able to replace chemical preservatives. However, this plant had not been used as a natural preservative so there was a need for research to increase knowledge of other benefits, especially as preservatives for stored livestock products. The purpose of this study is to determine the best concentration of boiled water of

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Sobieska-Żołądkiewicz, Renata, Małgorzata Ulanowicz, Radoslaw Gladysz, and Marek Mularewicz. "Impact of Filling Process Interruptions on m-Cresol Concentration in Parenteral Drug Formulations." Prospects in Pharmaceutical Sciences 23, no. 2 (2025): 96–100. https://doi.org/10.56782/pps.391.

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Ensuring the appropriate concentration of antimicrobial preservatives in multi-dose sterile pharmaceutical formulations is critical for maintaining sterility, quality, and stability throughout the product’s shelf life. However, preservatives such as m-cresol and phenol are known to adsorb onto silicone components used during manufacturing, leading to potential preservative loss. This study investigates the impact of manufacturing process stops, particularly during the filling stage, on m-cresol concentration in dosed cartridges. Laboratory-scale experiments and full-scale manufacturing studies

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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 (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 pr

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Towers, Craig V., Wesley Chambers, David Lewis, Bobby Howard, Jiangang Chen, and Paul Terry. "Transplacental Passage of Antimicrobial Paraben Preservatives." Obstetrics & Gynecology 123 (May 2014): 175S—176S. http://dx.doi.org/10.1097/01.aog.0000447188.44313.6e.

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Towers, Craig V., Paul D. Terry, David Lewis, et al. "Transplacental passage of antimicrobial paraben preservatives." Journal of Exposure Science & Environmental Epidemiology 25, no. 6 (2015): 604–7. http://dx.doi.org/10.1038/jes.2015.27.

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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 (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

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Popescu, Liliana. "EFFECTS OF NATURAL BIOACTIVE COMPOUNDS ON MICROBIAL SAFETY AND QUALITY OF DAIRY PRODUCTS." Journal of Engineering Science XXVIII, no. 2 (2021): 149–60. http://dx.doi.org/10.52326/jes.utm.2021.28(2).13.

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Dairy products are susceptible to contamination by foodborne pathogenic and spoilage microorganisms, which can result to a reduced shelf life of products as well as risks to the consumers’health. This determines the possible use of preservatives in the manufacturing process of dairy products. Consumers require healthy food, free of synthetic preservatives, looking for natural alternatives to ensure food safety. Just for this reason, natural ingredients are receiving increasing attention as substitutes for synthetic additives. Currently, research is focusing on the identification of natural ant

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Mudiganti, Ram Krishna Rao*and Lakshmanan V. "STUDY OF BIO-PRESERVATIVE POTENTIAL OF TURMERIC ON TOMATO." Indo American Journal of Pharmaceutical Sciences 05, no. 05 (2018): 3818–29. https://doi.org/10.5281/zenodo.1248148.

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<em>Preservation of fruits and vegetables is a challenge for farmers, sellers and processors. Many chemical preservatives are used to increase the shelf life, to reduce the spoilage, to protect from microorganisms. The present study is to address this problem with an age old traditional preservative, turmeric, as bio preservative. Aqueous solution of turmeric at 5, 10 and 25 % (w/v) concentrations were used to preserve the tomatoes and the study was undertaken for 30 days. The change in physio<strong>-</strong>chemical characteristics such as weight, pH, lycopene content, dry matter content, t

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Mondéjar-López, María, Alberto José López-Jiménez, Joaquín C. García Martínez, Oussama Ahrazem, Lourdes Gómez-Gómez, and Enrique Niza. "Thymoquinone-Loaded Chitosan Nanoparticles as Natural Preservative Agent in Cosmetic Products." International Journal of Molecular Sciences 23, no. 2 (2022): 898. http://dx.doi.org/10.3390/ijms23020898.

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The current status of controversy regarding the use of certain preservatives in cosmetic products makes it necessary to seek new ecological alternatives that are free of adverse effects on users. In our study, the natural terpene thymoquinone was encapsulated in chitosan nanoparticles. The nanoparticles were characterized by DLS and TEM, showing a particle size of 20 nm. The chemical structure, thermal properties, and release profile of thymoquinone were evaluated and showed a successful stabilization and sustained release of terpenes. The antimicrobial properties of the nanoparticles were eva

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