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Journal articles on the topic 'Chemical preservatives'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Murugan, Rajadurai. "Adverse effects of chemical preservatives: A review." Journal of Food and Nutrition 1, no. 1 (2022): 01–06. http://dx.doi.org/10.58489/2836-2276/002.

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Food preservatives are chemical or natural substances that are added to the food products which will help to increase the shelf life and also inhibits the growth of microorganisms that causes food spoilage. The objective of review is to know and understand the adverse effects of chemical preservative in food products. Even though the chemical preservative used is approved by the FDA, whereas the long-term usage of some preservatives can causedifferent health problems in humans including cancer. This review is also intended to understand how the preservative induce different health problem in t

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2

Sharif, ZIM, FA Mustapha, J. Jai, N. Mohd Yusof, and NAM Zaki. "Review on methods for preservation and natural preservatives for extending the food longevity." Chemical Engineering Research Bulletin 19 (September 10, 2017): 145. http://dx.doi.org/10.3329/cerb.v19i0.33809.

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<p>Chemical, enzymatic or microbial activities from the surrounding environment and the food itself can cause spoilage to food products. In the meantime, the recent surge in world population, calls forfood products to be stored and delivered from one place to another place. During delivery, food products will start to deteriorate, losetheir appearance and decrease in nutritional values. Thus, the presence of food preservation methods such as heating, pickling, edible coating, drying, freezing and high-pressure processing can solve this problem by extending the food products‟ shelf life,

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3

Wang, Ya Mei, Xi Ming Wang, and Xue Qi Li. "Maybe Absolutely Green - with Chinese Traditional Medicine as Wood Preservative." Advanced Materials Research 239-242 (May 2011): 650–53. http://dx.doi.org/10.4028/www.scientific.net/amr.239-242.650.

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An important way of conservation and protection of forest resources is wood preservative treatment. Currently, chemical preservatives are always used in the wood preservative treatment. Therefore, preservatives security has become an important environmental issue. This study focuses on national wood preservation, which workers are committed on. Many studies have been directed to look for new preservatives that are harmless to humans, animals and environment. Chinese herbal medicine as a wood preservative is selected for the environmental pollution problems of inorganic preservatives. In this p

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Xia, Yan, Chengye Ma, Hanmin Wang, Shaoni Sun, Jialong Wen, and Runcang Sun. "Multiple Analysis and Characterization of Novel and Environmentally Friendly Feather Protein-Based Wood Preservatives." Polymers 12, no. 1 (2020): 237. http://dx.doi.org/10.3390/polym12010237.

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In this study, feather was used as the source of protein and combined with copper and boron salts to prepare wood preservatives with nano-hydroxyapatite or nano-graphene oxide as nano-carriers. The treatability of preservative formulations, the changes of chemical structure, micromorphology, crystallinity, thermal properties and chemical composition of wood cell walls during the impregnation and decay experiment were investigated by retention rate of the preservative, Fourier transform infrared spectroscopy (FT-IR), scanning electronic microscopy-energy dispersive spectrometer (SEM-EDS), X-ray

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Murpi Ningrum, Endah, Naharia Nahariah, Muhammad Irfan, and Wahniyati Hatta. "Potential of Egg Shells as a Natural Food Preservative." BIO Web of Conferences 96 (2024): 01004. http://dx.doi.org/10.1051/bioconf/20249601004.

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Food preservatives are food ingredients that are added to food. Preservation aims to maintain the physical and chemical properties of food ingredients. Food preservatives are classified into two, natural and synthetic preservatives. Eggshells that can be used are chicken and duck eggshells. Several ingredients can be used as preservatives in food, such as sodium benzoate, nitrate, and sulphate, but in this case the main ingredient used in making natural preservatives in food is eggshells which are processed into flour for use in food preservation. Eggshells contain high levels of calcium carbo

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6

Storz, Michael P., and Lea Holsten. "Empirical Analysis Revealing Privileged Chemical Space of Cosmetic Preservatives." Cosmetics 8, no. 3 (2021): 80. http://dx.doi.org/10.3390/cosmetics8030080.

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Most cosmetic products require preservation to prevent microbial contamination and to ensure consumer safety. Due to regulatory restrictions and rejection by consumers, preservative options have become limited and the development of novel solutions is needed. This search can be guided by knowledge about favorable chemical space for cosmetic preservatives. Therefore, we used preservatives allowed in the EU as training set and calculated various molecular properties. Empirical analysis revealed two separated areas of privileged chemical space with the net charge as distinctive property. The firs

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Korzekwa, Dominika, Magdalena Mysłek-Bęben, and Agnieszka Dołhańczuk-Śródka. "Demonstration of lower efficacy of organic preservative compared to synthetic formulations using the example of a cosmetic emulsion." Journal of Applied Cosmetology 43, no. 1 (2025): of print. https://doi.org/10.56609/jac.v43i1.417.

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Preservatives are chemical substances used in many industries to ensure the shelf life of products by inhibiting the growth of microorganisms. This study aimed to determine the effectiveness of natural plant-based substances as preservatives in emulsions, compared to synthetic preservative systems. Based on the research, it can be concluded that the most effective preservative was a synthetic preservative with INCI: Benzyl Alcohol, Dehydroacetic Acid, and Aqua. Additionally, airless packaging provides better product protection against microorganisms.

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Kaur, Perminder Jit, Santosh Satya, Kamal K. Pant, and Satya N. Naik. "Eco-friendly preservation of bamboo species: Traditional to modern techniques." BioResources 11, no. 4 (2016): 10604–24. http://dx.doi.org/10.15376/biores.11.4.kaur.

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The continuous depletion of forests calls for the astute usage of existing resources. Fungi and termites cause serious damage to biomass under storage and service conditions. Various protective treatments with high amounts of toxic chemicals are used by the wood and bamboo industry. Efforts are being made the world over to develop environmentally friendly preservatives for wood and bamboo species. Recent research highlights the potential and effectiveness of traditional practices and procedures, mainly water leaching technique and smoke treatment. Under laboratory conditions, the service life

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9

Raad Hameed, Ahed, and Athmar DH. H. Al-Shohani. "Preservatives in ophthalmic formulations and the urgent need for preservative-free formulation." Sumer 3 8, CSS 3 (2023): 1–22. http://dx.doi.org/10.21931/rb/css/2023.08.03.39.

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Topical treatment of ocular diseases is mainly through eye drops. One of the short outcomes of eye drops is using preservatives, particularly for chronic diseases such as glaucoma and dry eye syndrome. Preservatives are chemical compounds that must be incorporated into an eye drop to preserve sterility during storage and use. Their chronic use may cause side effects to the eye, such as irritation, allergy, tear film instability, conjunctival inflammation, sub-conjunctival fibrosis and corneal surface impairment. Ophthalmologists and formulation scientists are moving towards preservative-free f

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10

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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Peng, Ziya. "Progress In the Application of Food Preservatives in Food." Highlights in Science, Engineering and Technology 74 (December 29, 2023): 1570–75. http://dx.doi.org/10.54097/05gj7k40.

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Food preservatives are compounds that are either naturally occurring or chemically created and added to food to improve its flavor, color, and fragrance, or to prevent food from deteriorating due to oxidation, enzymatic hydrolysis, and microbes. Chemical synthetic preservatives are the most widely used preservatives in the food sector. Consumers have long been concerned about the safety of chemical preservatives due to the growing understanding of food safety as well as the possible hazards and unrecognized harms of chemical synthetic preservatives to human health. Contrarily, customers are be

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12

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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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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Pruthvi, B. M., J. Krupa, V. Vimitha, et al. "Physico-Chemical Studies on the Effect of Preservatives in Storage of ABC Juice." Physico-Chemical Studies on the Effect of Preservatives in Storage of ABC Juice 8, no. 10 (2023): 6. https://doi.org/10.5281/zenodo.10053600.

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Consuming the fruit and vegetable juices are considered as a simple and easy method to gain maximum health benefits. Preserving the nutritive value of these juices is important during their storage. So, preservatives and additives are used to increase their shelf life, along with ensuring the product safety. In this study, three kinds of natural preservatives were used to preserve a juice blend obtained from apple, carrot and beetroot under ambient room temperature and refrigerated conditions. The samples were examined every day for any changes in physical parameters and after 7 days, an aliqu

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Kuchin, Nikolay. "GIVING AEROBIC STABILITY TO CORN SILAGE DURING CHEMICAL PRESERVATION." Adaptive Fodder Production 2023, no. 4 (2023): 53–64. http://dx.doi.org/10.33814/afp-2222-5366-2023-4-53-64.

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Aerobic stability of corn silage, as well as other types of silage, can be achieved by chemical preservation. Currently, mainly organic acids and their salts are used as chemical preservatives. The highest preservative effect is provided by undissociated forms of acids. Dissociation occurs most intensely in a reaction environment close to neutral and is significantly inhibited in an acidic environment. To give silage aerobic stability, the chemical preservative must have fungicidal and static properties, since the main initiators of aerobic decomposition are yeast. Of the organic acids, propio

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Poddębniak, Patrycja, and Urszula Kalinowska-Lis. "A Survey of Preservatives Used in Cosmetic Products." Applied Sciences 14, no. 4 (2024): 1581. http://dx.doi.org/10.3390/app14041581.

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The aim of this study was to indicate the type of preservatives used in selected categories of cosmetic products sold in Poland (part of the EU market) and determine the frequency of their use. The tested products consisted of 200 leave-on cosmetics, viz. body lotions (n = 100) and face creams (n = 100) and rinse-off cosmetics (n = 100) and mascaras (n = 25). The product labels of 325 adult cosmetic products from international brands were analyzed for the presence of preservatives based on the INCI compositions. The survey focused on preservatives included in Annex V of the Regulation (EC) No.

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Olaniran, Abiola, Helen Abu, Ruth Afolabi, Charles Okolie, Akinyomade Owolabi, and Oghenerobor Akpor. "Comparative assessment of storage stability of ginger-garlic and chemical preservation on fruit juice blends." Potravinarstvo Slovak Journal of Food Sciences 14 (February 28, 2020): 88–94. http://dx.doi.org/10.5219/1262.

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The study aimed at reduction of wastage of fruit, encourage production, consumption and preservation of fruit juice blends using garlic ginger filtrate with health benefits as biopreservative thus providing alternatives with biological advantage over chemical preservatives (ascorbic and benzoate acids) without altering the organoleptic and physicochemical properties of fruit juice blends. The study evaluated the potential of natural preservatives (ginger, garlic and ginger-garlic filtrates) in comparison with two conventional chemical preservatives (ascorbic and benzoate acids) for fruit juice

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18

Khoirunnida, Avivi, Tri Wiharti, and Ratna Dewi Eskundari. "Test for Formalin Content in Consumed Fish at Several Traditional Markets in Surakarta Using Natural Extract of Dragon Fruit Peel." Jurnal Biologi Tropis 23, no. 3 (2023): 343–51. http://dx.doi.org/10.29303/jbt.v23i3.5177.

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Food has an expiration date. To make food have a longer shelf life, food manufacturers use preservatives as a solution. There are preservatives that are safe to use and prohibited from being used. One of the chemical preservatives prohibited from being used in food is formalin. Formalin is usually added to processed meat and fish foods. The purpose of this study was to detect the presence of formaldehyde as a preservative in consumption fish sold in several markets in Surakarta. The method used in this study is experimental. As an indicator in this study, natural ingredients were used, namely

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19

Kikelomo, Adeoye Bolade. "Comparative Evaluation of the Preservative Effect of Benzoate, Sulphite and Nisin on the Quality of White Layer Cake." Greener Journal of Science, Engineering and Technological Research 2, no. 3 (2012): 48–52. https://doi.org/10.15580/gjsetr.2012.3.1212.

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Effect of sodium benzoate (NaC<sub>6</sub>H<sub>5</sub>CO<sub>2</sub>), sodium metabisulphite (Na<sub>2</sub>S<sub>2</sub>O<sub>5 </sub>), and nisin as preservatives in white layer cake was studied. Cake samples of different concentrations of the preservatives were prepared by incorporating the preservatives into the cake mix separately. The concentrations incorporated were; 0.05 and 0.1% sodium benzoate, 200 and 250ppm sodium metabisulphite 200 and 250ppm nisin, and control had no preservative. Results of microbiological analysis showed that sodium benzoate, sodium metabisulphite and nis

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D, Rakshitha, Neha Semwal, and Gazala Hussain. "A study to evaluate the preservative action of Twak Arka in Triphala Kwatha." International Journal of Ayurvedic Medicine 12, no. 3 (2021): 513–17. http://dx.doi.org/10.47552/ijam.v12i3.2134.

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Introduction: Primary dosage forms are basic preparations whose shelf life is a challenge for the practice. Kwatha is a preparation which is easily prone to contamination and can be marketed only by the addition of suitable preservatives to increase the shelf life. So addition of preservatives is being practiced to prolong the shelf life of kwatha but presently using chemical preservatives are harmful to body and even have carcinogenic effects. Hence there aroused a need to find natural preservatives. Arka which is a water distillate consists of essential substances from the crude drug and has

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Ferreira Costa, Ingrid, Rogério Aparecido Machado, and Marcio Adriano Andreo. "Chemical, toxicological and environmental aspects of parabens and its substitutes in the cosmetic industry." Revista Intertox de Toxicologia, Risco Ambiental e Sociedade 12, no. 2 (2019): 22. http://dx.doi.org/10.22280/revintervol12ed2.435.

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As a result of their effectiveness in low concentrations, low cost of synthesizing and not causing alteration in the organoleptic characteristics of the products, parabens are widely used as a preservative in cosmetics. According to studies, these esters have the potential to interfere with the performance of the endocrine system causing changes in hormones activity, as well as represent a hazard to the environment. This study aimed to evaluate the main chemical, toxicological and environmental aspects of parabens in the cosmetic industry comparing to other preservatives, discussing also the u

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Lee, Jeung-Min, Young Hee Kim, Seo Young Won, Myoung Nam Kim, and Ji Hee Park. "A Study on the Applicability of Wood Preservatives to Wooden Cultural Properties by Aging Treatment." Journal of Conservation Science 38, no. 3 (2022): 180–91. http://dx.doi.org/10.12654/jcs.2022.38.3.01.

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Wooden cultural heritage are exposed to the external environment as they and there are many difficulties in conservation due to their location and size. Among them, biological damage caused by termites or mold consumes a lot of money and time. Select and use wood preservatives to prevent biological damage: Wood preservatives were selected and the worst environmental conditions, temperature 60±3℃, humidity 55±5%, and light intensity of 0.35 W/m2, were subjected to aging treatment to analyze chemical changes. Through the deterioration process, it was confirmed that the change in color difference

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Attia, Gouda H., Diaa A. Marrez, Mona A. Mohammed, Hassan A. Albarqi, Ammar M. Ibrahim, and Mohamed A. El Raey. "Synergistic Effect of Mandarin Peels and Hesperidin with Sodium Nitrite against Some Food Pathogen Microbes." Molecules 26, no. 11 (2021): 3186. http://dx.doi.org/10.3390/molecules26113186.

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Food preservatives such as NaNO2, which are widely used in human food products, undoubtedly affect, to some extent, human organs and health. For this reason, there is a need to reduce the hazards of these chemical preservatives, by replacing them with safe natural bio-preservatives, or adding them to synthetic ones, which provides synergistic and additive effects. The Citrus genus provides a rich source of such bio-preservatives, in addition to the availability of the genus and the low price of citrus fruit crops. In this study, we identify the most abundant flavonoids in citrus fruits (hesper

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Asmawit. "IMPROVING LIQUID SMOKE GRADE FROM PALM OIL EMPTY MARKET USING REDISTILATION." JURNAL BORNEO AKCAYA 2, no. 2 (2015): 114–22. http://dx.doi.org/10.51266/borneoakcaya.v2i2.54.

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Utilization of liquid smoke products from oil palm empty fruit bunches (fibers) is currently in West Kalimantan is not optimal, and only used as a substitute for rubber coagulant formic acid. Actually liquid smoke can be upgraded into a natural food preservative. This is due to liquid smoke has the ability to preserve foodstuffs because of the acidic compounds, phenolic and carbonyl, but the scale is very small. Research on processing of liquid smoke ever done is intended for rubber farmers as a coagulant and its scale is still very small. In this research, the processing of liquid smoke with

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Ganguly, Sauradipta, Marko Petrič, Sadhna Tripathi, and Davor Kržišnik. "Assessment of Fungal Resistance and Preservative Retention in Microwave-Pretreated Norway Spruce Wood." Processes 12, no. 4 (2024): 750. http://dx.doi.org/10.3390/pr12040750.

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This study investigates the effectiveness of microwave treatment (MW) on the antifungal properties of Norway spruce wood and the leaching of preservatives. Given the environmental and health concerns about conventional wood preservatives, this study evaluates microwave treatment as a sustainable pretreatment to limit the leaching of preservatives from wood. In the experiment, wood samples were treated with microwaves at five different energy levels before being impregnated with copper–ethanolamine- and boron-based preservatives. We assessed preservative retention by leaching tests and assessed

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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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Kirby, R., M. da Silva, C. Capell, et al. "Note. Reaction of Bacteria Associated with Fish Spoilage to Chemical and Physical Stress." Food Science and Technology International 7, no. 5 (2001): 405–9. http://dx.doi.org/10.1106/xbyd-ldnf-8ngy-44hg.

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A cocktail made up of six bacteria isolated from fish was subjected to various heats (30 °C and 60 °C, 20 s) and chemical preservative stresses, alone and in combination. The chemical preservatives tested were potassium sorbate (PS, 1%), trisodium phosphate (TSP, 10%) and tetrasodium pyrophosphate (TSPP, 3%). Heating the bacteria at 60 °C for 20 s resulted in an average reduction of 2.0 log cfu/mL in the total number. The results showed amarked synergistic effect of heat treatment prior to chemical additives, especially for TSPP and sorbate; no significant effect was evident when chemicals wer

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Wang, Ju Wei. "Study on Chemical Composition Changes of Poplus Processed with Xylan after Decay." Applied Mechanics and Materials 703 (December 2014): 98–101. http://dx.doi.org/10.4028/www.scientific.net/amm.703.98.

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Xylan preservative is a new type of wood preservatives ,which is not only harmless to humans and animals, but also no contaminates the environment. Through the extraction of corn cob xylan, anti-corrosion performance testing and compared with the CCA, the results shows that: white rot fungus specimen weight loss rates were: 2.53%, and CCA weight loss rates were 4.08%. In this paper, we carried out through cottonwoods of different states to measure, research and analyse the main chemical composition on their moisture content, benzene - alcohol extract content, lignin content and whole fiber con

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Uymaz, Başar, and Pınar Şanlıbaba. "Gıdalardaki Biyokoruyucu: Nisin (E234)." Turkish Journal of Agriculture - Food Science and Technology 3, no. 12 (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 bact

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Adisetya, Erista, and Andreas Wahyu Krisdiarto. "Preservative of Coconut Sap Shelf Life derived from Mangosteen Yellow Latex." JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) 7, no. 1 (2022): 59–67. http://dx.doi.org/10.33061/jitipari.v7i1.6757.

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The quality of coconut sap (nira) is a significant aspect of the manufacturing of palm sugar. Coconut nira deteriorates fast, and handling nira in the field is challenging due to the long duration of the tapping process, and coconut trees are high, making it tough to reach. The use of natural preservatives to nira help in the preservation of its quality prior to processing. The objectives of this study are to 1) develop a natural coconut nira preservatives formula from mangosteen yellow latex and 2) evaluate the dose of preservatives necessary to maximize nira's shelf life. The study employed

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Shen, Hongyi. "Bacillus Species’ Gaseous Metabolites Prolong the Shelf Life of Apples and Grapes." International Journal of Natural Resources and Environmental Studies 3, no. 2 (2024): 75–81. http://dx.doi.org/10.62051/ijnres.v3n2.11.

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In view of the threat to the environment posed by the widely used plant and fruit preservation chemicals in current agricultural practices, and the indispensability of fruit and plant preservatives in ensuring the yield of agricultural products, it is urgent to explore environmentally friendly and efficient preservative alternatives. Against this backdrop, bacterial preservatives stand out as a potential green solution. In this study, 12 strains of Bacillus derived from different ecological niches were carefully screened to evaluate the inhibitory efficacy of their gaseous metabolites against

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Yang, Xiao Tao, Jie Wang, Yong Hong Liao, Imdad Kaleem, Chun Li, and Xiao Hong Zhou. "Antibacterial Activities of Chemical and Biological Food Preservatives towards Food Spoilage Bacillus among and within Species." Advanced Materials Research 790 (September 2013): 598–606. http://dx.doi.org/10.4028/www.scientific.net/amr.790.598.

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Food preservatives could cause a wide spectrum of antibacterial efficacies against different spoilage microbial species or strains; however, the mode of variation in antibacterial activities among and within species is still unclear which limits their effective applications in food preservation. In this study, ten thermoresistant spore-forming Bacillus strains as a typical spoilage microbial group were used to evaluate the variances of antibacterial activities of three chemical and three biological food preservatives among these species or strains by the statistical analysis of MIC using SAS 9

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Flyvholm, Mari-Ann. "Preservatives in registered chemical products." Contact Dermatitis 53, no. 1 (2005): 27–32. http://dx.doi.org/10.1111/j.0105-1873.2005.00629.x.

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Arefin, S., MHR Bhuiyan, N. Yeasmen, MA Islam, and M. Shams Ud Din. "Study of ready to use onion paste for prolonged shelf life." Progressive Agriculture 30, no. 2 (2019): 219–26. http://dx.doi.org/10.3329/pa.v30i2.42518.

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This paper attempts to show the effect of preservatives and storage on the chemical, sensorial and microbial aspect of ready to use (RtU) onion paste, stored at two conditions i.e. ambient temperature (AT: 30±30C) and refrigerated temperature (RT: 5±10C) over a period of 180 days after treating with preservatives i.e. Potassium metabisulphites (KMS), Sodium benzoate (SB) and Citric acid (CA) at two levels i.e. 750 and 1000 ppm respectively. In the context of chemical aspect, a throughout observations over 180 days with 60 days interval showed negligible changes in chemical constituents of RtU

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Muratkhan, Marat. "Comprehensive Effects of Different Chemical Preservatives On Dehydrated Diced Radish During Storage." Food Science & Nutrition Technology 7, no. 1 (2022): 1–16. http://dx.doi.org/10.23880/fsnt-16000281.

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This study aimed to the effect of chemical preservatives on dehydrated diced radish, as well as their effect on the taste, nutritional value and shelf life of the final product. Before dehydration turnip diced were treated with different chemical preservatives and their different concentrations viz. The eight samples were added T1 = 0.1% potassium metabisulphite, T2 = 0.1% sodium benzoate, T3 = 0.1% potassium sorbate, T4 = 0.05% potassium metabisulphite + 0.05% sodium benzoate, T5 = 0.05% potassium metabisulphite + 0.05% potassium sorbate, T6 = 0.05% sodium benzoate + 0.05% potassium sorbateT7

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Stahr, Pascal L., and Cornelia M. Keck. "Preservation of rutin nanosuspensions without the use of preservatives." Beilstein Journal of Nanotechnology 10 (September 19, 2019): 1902–13. http://dx.doi.org/10.3762/bjnano.10.185.

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Nanocrystals are used as universal approach to improve the bioactivity of poorly soluble active ingredients. They are produced by various techniques, typically yielding aqueous nanosuspensions, which are prone to microbial contamination. Preservation of nanocrystals is possible but might not always be feasible, as preservatives might interfere with other excipients in the formulations or with chemicals used in assays, cell cultures or animal models. Therefore, to enable an easier use of nanocrystals, preservative-free nanosuspensions would be a good alternative. In this study, rutin nanocrysta

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Handarini, Kejora, Adhania Andika Prajudanti, Retnani Rahmiati, and Achmad Kusyairi. "Pengawet Alami Dari Berbagai Tanaman Indonesia Yang Diaplikasikan Pada Ikan Nila (Oreochromis niloticus): Studi Pustaka." Bioscientist : Jurnal Ilmiah Biologi 13, no. 1 (2025): 95. https://doi.org/10.33394/bioscientist.v13i1.14752.

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This study aimed at identifying various plants in Indonesia that can be used as natural preservatives for Nile tilapia (Oreochromis niloticus), extraction methods and their application techniques. The method used in this literature study involved electronic searches in published databases such as PubMed, Wiley Online Library, and Google Scholar. Data acquisition was conducted by searching journals using specific keywords, focusing on journal publications from 2010 to 2025. The collected data were identified, analyzed, and evaluated, followed by compiling the analysis results to develop argumen

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Cheng, Shujun, Yanyang Pei, and Yao Zeng. "Cosmetic Ingredient: Metabolism and Mechanism." Highlights in Science, Engineering and Technology 6 (July 27, 2022): 74–82. http://dx.doi.org/10.54097/hset.v6i.936.

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As additives, scents, preservatives, stabilizers, surfactants, stains, and shine, a variety of chemical substances have been added into the creation of cosmetic, beauty, and personal care products. Many of these compounds, on the other hand, are bioactive, ecologically persistent, and have the potential to bioaccumulate, posing a major hazard to the environment and human health. To genuinely address this issue, new techniques and approaches are necessary. This review summarizes the use of preservatives, pigments, and UV filters in cosmetics. The mechanisms of toxicities of preservative, such a

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Debashree, Mandal. "Food preservative chemistry: Effects and side effects." Journal of Indian Chemical Society Vol. 96, Dec 2019 (2019): 1519–28. https://doi.org/10.5281/zenodo.5639146.

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Department of Chemistry, Tarakeswar Degree College, Tarakeswar, Hooghly-712 410, West Bengal, India <em>E-mail</em>: debashree1981@gmail.com <em>Manuscript received online 21 November 2019, revised 04 December 2019, accepted 05 December 2019</em> Food is accumulated by approximately each individual society. But it undergoes spoilage due to microbial, chemical or physical actions. So food storage is important industrially as well as traditional domestic skill also. Every company includes food preservatives to the foodstuff during processing. After adding this additive, the color, texture, flavo

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Mashuni, Mashuni, La Ode Kadidae, M. Jahiding, Fitri Handayani Hamid, Waris Abdul Kadir, and Andi Muhammad Naufal Khaeri. "Chemical Characterization and Antibacterial Activities of Bio-oil from Durian Shell Pyrolysis." Jurnal Kimia Valensi 10, no. 1 (2024): 86–96. http://dx.doi.org/10.15408/jkv.v10i1.37674.

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Foodborne bacteria cause food spoilage, usually Staphylococcus aureus and Escherichia coli. Thus, synthetic preservatives are employed in food preservation to prevent food spoilage caused by microorganisms. Excessive use of synthetic preservatives can cause disease. Bio-oil has become a natural preservative because of its high phenolic content. However, bio-oil still requires purification because the initial bio-oil (grade 3) still contains carcinogenic compounds that are dangerous for consumption. Therefore, this study aims to determine the components of the bio-oil compound after purificatio

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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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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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Yahaya, Tajudeen, Amarachi Ukeoma, Mohammed Musa, Lukman Abdullahi, Abubakar Muhammad, and Emmanuel John. "Demographics and Chemical Preservatives Used by Vegetable and Fruit Retailers Selected Across Markets in Lagos, Southwestern Nigeria." Tropical Environment, Biology, and Technology 1, no. 2 (2023): 76–85. http://dx.doi.org/10.53623/tebt.v1i2.301.

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Literatures show that several thousands of Nigerians die yearly from poisoning caused by chemical preservatives used for vegetables and fruits. Thus, there is the need to prioritize the safety of vegetables and fruits consumed in every locality in the country. The demographics of 50 vegetable and fruit retailers randomly selected across markets in Lagos, Nigeria, as well as types of chemical preservatives used, were determined in this study. The survey revealed that 32 (64%) of the participants were females, while 18 (36%) were males. Participants with no formal education were 2 (4%), those wi

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Dhrumi, Patel, Suthar Rachana, and A. Solanki Hiteshkumar. "Chemical preservation for increasing shelf life of Chrysanthemum indicum L. cut flower." Research and Reviews: Journal of Environmental Sciences 3, no. 1 (2021): 1–7. https://doi.org/10.5281/zenodo.4668605.

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<em>Chrysanthemum indicum L. is the second most important ornamental and marketable flower from Asteraceae family in the world. Vase life is a main factor for evaluating the post-harvest quality of cut flowers that determine their marketability. Chrysanthemum is one of the top most cut flowers sold in international flower markets. The post-harvest study was carried out on chrysanthemum cut flower to observe the effect of different chemical preservatives solution for vase life. Here, the different chemical preservative treatments consisting of sucrose, salicylic acid, citric acid, aluminum sulp

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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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Rodionov, G. V., Kh A. Amerkhanov, O. I. Solovieva, A. P. Olesyuk, and C. S. M. Minero. "Biotechnological methods to improve the quality and safety of milk." BIO Web of Conferences 36 (2021): 05002. http://dx.doi.org/10.1051/bioconf/20213605002.

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The foremost task of milk producers and processors is to prolong the shelf life of dairy products. One of the high-tech and innovative ways to address this issue is to suppress the growth of undesirable microorganisms. EMR milk treatment is proposed as one of such promising methods of product exposure in order to reduce the total microbial count, improve the milk’s chemical composition, and, ultimately, improve the quality and safety of milk and dairy products. The requirements of regulatory documents for the safety of milk and dairy products prohibit the direct introduction of preservatives i

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Ghoneim, Shaymaa, Ebeed Saleh, Mohamed Hussein, et al. "Improving the Shelf Life and Quality of Minced Beef by Cassia Glauca Leaf Extracts during Cold Storage." Processes 11, no. 1 (2023): 240. http://dx.doi.org/10.3390/pr11010240.

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Minced beef is a popular meat product due to its low price and superior nutritional value. The contamination of minced beef is a significant risk for the worldwide meat market. Both natural and synthetic preservatives are used to expand the shelf life and improve the quality properties of meat. The harmful effects of synthetic preservatives make natural preservatives more appealing. Therefore, this research was performed to study the impact of different concentrations of Cassia glauca leaf extract (CGE) on increasing the shelf life of minced beef. Seventy-two minced beef samples were divided i

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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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Bento de Carvalho, Teresa, Beatriz Nunes Silva, Elisabetta Tomé, and Paula Teixeira. "Preventing Fungal Spoilage from Raw Materials to Final Product: Innovative Preservation Techniques for Fruit Fillings." Foods 13, no. 17 (2024): 2669. http://dx.doi.org/10.3390/foods13172669.

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Spoilage fungi are a significant cause of financial loss in the food and beverage industry each year. These fungi thrive in challenging environments characterized by low acidity, low water activity and high sugar content, all of which are common in fruit fillings used in pastry products. Fruit fillings are therefore highly susceptible to fungal spoilage. Fungal growth can cause sensory defects in foods, such as changes in appearance, odor, flavor or texture, and can pose health risks due to the production of mycotoxins by certain mold species. To reduce food loss and waste and extend product s

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Monthanus Darisman Daba, I Gede Suryana Pandit, and Ni Made Darmadi. "Pengaruh Konsentrasi Asap Cair Terhadap Mutu Pengawetan Ikan Kembung Lelaki." Gema Agro 27, no. 1 (2022): 38–43. http://dx.doi.org/10.22225/ga.27.1.5001.38-43.

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This study aims to determine the effect of liquid smoke concentration on the chemical and organoleptic composition of male mackerel with 1 day immersion. This research was conducted in August 2021 at the Processing Laboratory of the Faculty of Agriculture, Warmadewa University. The research method used is an experimental method and the design used is a completely randomized design (CRD) with a single factor in the form of adding liquid smoke preservatives, adding liquid smoke preservatives which consists of 4 treatments and 3 replications, namely 25% liquid smoke soaking 1 day, 30% liquid smok

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