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Journal articles on the topic 'Microbial preservatives'

Author: Grafiati

Published: 4 June 2025

Last updated: 15 July 2025

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1

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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2

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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3

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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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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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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6

Handayani, Aniek S. "ANTI-MICROBIAL ACTIVITY OF LIQUID SMOKE AS PRESERVATIVES MEETBALL." Empowerment in the Community 1, no. 2 (2020): 51. http://dx.doi.org/10.31543/ecj.v1i2.361.

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The meatballs are a food that is often sold by street food and are well known in Indonesia. Meat prices disagree and borax preservative is a problem for consumers. These causes the sellers prefer to use rat meat or chicken expiration with borax preservative to maintain the price. Selection of this material makes the meatballs to be unsafe for consumption. Meatballs have a short shelf life so need preservatives to extend the shelf life. But the preservative used is borax or formaldehyde that is harmful to health. Liquid smoke is a natural preservative that is widely used as a preservative in pr

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Nowak-Lange, Marta, Katarzyna Niedziałkowska, and Katarzyna Lisowska. "Cosmetic Preservatives: Hazardous Micropollutants in Need of Greater Attention?" International Journal of Molecular Sciences 23, no. 22 (2022): 14495. http://dx.doi.org/10.3390/ijms232214495.

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In recent years, personal care products (PCPs) have surfaced as a novel class of pollutants due to their release into wastewater treatment plants (WWTPs) and receiving environments by sewage effluent and biosolid-augmentation soil, which poses potential risks to non-target organisms. Among PCPs, there are preservatives that are added to cosmetics for protection against microbial spoilage. This paper presents a review of the occurrence in different environmental matrices, toxicological effects, and mechanisms of microbial degradation of four selected preservatives (triclocarban, chloroxylenol,

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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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9

Osakuade Felicia. O, Omorodion, Nnenna. J.P, and Elendu Chidera E. "Effect of storage condition and preservatives on the microbial, physicochemical and sensory quality of cucumber juice and carrots juice." Magna Scientia Advanced Biology and Pharmacy 9, no. 2 (2023): 033–47. http://dx.doi.org/10.30574/msabp.2023.9.2.0043.

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Fruit juices are prone to spoilage without the use of preservatives. This study evaluated the effect of preservatives on the microbial, physicochemical and sensory quality of cucumber and carrots juices. Carrot and cucumbers fruits were extracted, filtered and treated with garlic and ginger powder and sodium benzoate. Carrot and cucumber juices without preservatives served as control. The microbial qualities of the fruit juice were determined using standard methods. Total viable count for Cucumber and carrot juices stored at ambient and refrigerated temperature increased from day 3 to day 6. C

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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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11

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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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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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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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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Yu, Hwan Hee, Young-Wook Chin, and Hyun-Dong Paik. "Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review." Foods 10, no. 10 (2021): 2418. http://dx.doi.org/10.3390/foods10102418.

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Meat and meat products are excellent sources of nutrients for humans; however, they also provide a favorable environment for microbial growth. To prevent the microbiological contamination of livestock foods, synthetic preservatives, including nitrites, nitrates, and sorbates, have been widely used in the food industry due to their low cost and strong antibacterial activity. Use of synthetic chemical preservatives is recently being considered by customers due to concerns related to negative health issues. Therefore, the demand for natural substances as food preservatives has increased with the

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16

Assis, Polyana Araújo de, Severino Borba de Andrade, Clécia Maria Carvalho de Oliveira, Patrícia Menezes de Araújo, Severino Grangeiro Júnior, and Selma Verônica Vieira Ramos. "Development and validation of a microbial counting method for mebendazole oral suspension." Brazilian Journal of Pharmaceutical Sciences 47, no. 3 (2011): 555–63. http://dx.doi.org/10.1590/s1984-82502011000300013.

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Mebendazole is an important medicine used to treat helminth infections. These infections affect more than two billion people worldwide. The LAFEPE® (Recife-PE, Brazil) produces the drug mebendazole oral suspension that contains the preservatives methylparaben and propylparaben in its formulation. Drugs that have antimicrobial properties due to preservatives must undergo neutralization of these compounds to allow microbial count testing according to recommendations by the official compendia. In order to obtain a validated method for microbial counting and to ensure its safety and reliability wi

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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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18

Oniyide, Temitope Julianah, Clement Olusola Ogidi, and Bamidele Juliet Akinyele. "Microbiological Quality and Organoleptic Property of Meat and Fish Preserved with Oil from Dacryodes Edulis Seed." Acta Universitatis Cibiniensis. Series E: Food Technology 26, no. 1 (2022): 55–68. http://dx.doi.org/10.2478/aucft-2022-0005.

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Abstract The bioactive compounds contributing to aroma and natural antimicrobial potential of oil from Dacryodes edulis seed can be harnessed in food industries as food preservatives. This study therefore, reveals the preservative effect and organoleptic property of meat and fish preserved with oil from D. edulis seed. Proximate and mineral analysis of oil were carried out using standard methods. Preservative quality of oil on fish and meat was investigated at 4°C and 37°C. Organoleptic property of preserved fish and meat was determined using trained panellists. Fat, protein, carbohydrates, cr

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19

A. Shaltout, Fahim. "The Effect of the Natural Preservatives and Meat Preservation Against the Foodborne Pathogens and The Spoilage Microorganisms." Cancer Research and Cellular Therapeutics 8, no. 5 (2024): 01–15. https://doi.org/10.31579/2640-1053/202.

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The Meat and the meat products are excellent sources of the nutrients for the humans. The Meat and the meat products also provide a favorable environment for the microbial growth. In order to prevent the microbiological contamination of the livestock foods, the synthetic preservatives, including the nitrites, the nitrates, and the sorbates, have been widely used in the food processing due to their low cost and the strong antibacterial activity. The Use of the synthetic chemical preservatives is recently being considered by the customers due to the concerns related to the negative health issues

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20

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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21

Alzabt, A. M., and Y. Rukayadi. "Antibacterial activity of taro [Colocasia esculenta (L.) Schott] leaves extract against foodborne pathogens and its effect on microbial population in raw chicken meat." Food Research 5, no. 2 (2021): 401–9. http://dx.doi.org/10.26656/fr.2017.5(2).523.

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Chicken meat is one of the most consumed animal products worldwide. It is a favourable medium for bacterial growth due to its high moisture content and nitrogenous compounds. The growth of foodborne pathogens in food products can cause food poisoning and foodborne illness. Chemical preservatives act to restrict microbial growth which causes deterioration and spoilage of chicken meat and chicken meat products. Chemical preservatives, however, are not preferred nowadays due to consumer perception and their residual effect on the human body. Therefore, the interest in the development of plantbase

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Papadochristopoulos, Angelos, Joseph P. Kerry, Narelle Fegan, Catherine M. Burgess, and Geraldine Duffy. "Natural Anti-Microbials for Enhanced Microbial Safety and Shelf-Life of Processed Packaged Meat." Foods 10, no. 7 (2021): 1598. http://dx.doi.org/10.3390/foods10071598.

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Microbial food contamination is a major concern for consumers and food industries. Consumers desire nutritious, safe and “clean label” products, free of synthetic preservatives and food industries and food scientists try to meet their demands by finding natural effective alternatives for food preservation. One of the alternatives to synthetic preservatives is the use of natural anti-microbial agents in the food products and/or in the packaging materials. Meat and processed meat products are characteristic examples of products that are highly perishable; hence natural anti-microbials can be use

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23

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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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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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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Veenstra, Jacob P., and Jeremy Johnson. "Rosemary (Salvia rosmarinus): Health-Promoting Benefits and Food Preservative Properties." International Journal of Nutrition 6, no. 4 (2021): 1–10. http://dx.doi.org/10.14302/issn.2379-7835.ijn-21-3874.

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Natural food preservatives in the form of herb extracts and spices are increasing in popularity due to their potential to replace synthetic compounds traditionally used as food preservatives. Rosemary (Salvia rosmarinus) is an herb that has been traditionally used as an anti-inflammatory and analgesic agent, and currently is being studied for anti-cancer and hepatoprotective properties. Rosemary also has been reported to be an effective food preservative due to its high anti-oxidant and anti-microbial activities. These properties allow rosemary prevent microbial growth while decreasing food sp

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Bozinou, Eleni, Theodoros Chatzimitakos, Maria Alexandraki, et al. "Oxidative and Microbial Stability of a Traditional Appetizer: Aubergine Salad." Processes 10, no. 7 (2022): 1245. http://dx.doi.org/10.3390/pr10071245.

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An eggplant-based salad, called aubergine salad (AS), is a traditional appetizer and as such, is quite popular in the Mediterranean area. It is widely produced either on a home scale or on an industrial scale and widely consumed. However, there are cases where preservatives (such as sodium benzoate and potassium sorbate) are added in order to extend the shelf life of the product. In the present study, the stability of this delicatessen against oxidation and microbial spoilage was evaluated, with or without preservatives. The physicochemical properties of the salad were evaluated, along with th

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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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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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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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Paterson, Tom, Serap Azizoglu, Moneisha Gokhale, Madeline Chambers, and Cenk Suphioglu. "Preserved Ophthalmic Anti-Allergy Medication in Cumulatively Increasing Risk Factors of Corneal Ectasia." Biology 12, no. 7 (2023): 1036. http://dx.doi.org/10.3390/biology12071036.

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The prevalence of allergies is rising every year. For those who suffer from it, ocular inflammation and irritation can be inconvenient and unpleasant. Anti-allergy eyedrops are a readily available treatment for symptoms of ocular allergy (OA) and can help allergy sufferers regain normal function. However, the eye is a delicate organ, and multiuse eyedrops often utilise preservatives to deter microbial growth. Preservatives such as benzalkonium chloride (BAK) have been shown to induce decreased cell viability. Therefore, during a period of high localised inflammation and eye rubbing, it is impo

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Nurhayati B, Yahdiel Ronrong, Nani Kurnia, and Alimuddin Ali. "Evaluation of Mango Leaf Extract as a Natural Preservative for Enhancing the Shelf Life and Quality of Milkfish." Bionature 26, no. 1 (2025): 9–15. https://doi.org/10.35580/bionature.v26i1.7761.

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This study investigates the potential of mango leaf extract as a natural preservative to extend the shelf life of milkfish (Chanos chanos) during storage. The extract was prepared using a standardized method and applied to milkfish fillets, followed by an analysis of its effects on microbial growth, sensory attributes, and overall shelf life. The milkfish samples were stored in the refrigerator, and periodic evaluations of sensory quality, including color, texture, odor, and taste, as well as microbiological parameters, were conducted. The findings of this study demonstrate that mango leaf ext

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Esrafil, Md, Ayasha Ahmed, Mausufa Akter, et al. "Safe and Healthy Food Preservation: Efficacy of Guava Leaves and Lemon Juice Extract on Fruits and Vegetables." Health Dynamics 1, no. 8 (2024): 284–95. http://dx.doi.org/10.33846/hd10803.

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Background: Fruits and vegetables are naturally perishable and have a relatively limited shelf life. This study was designed to prolong the shelf life and remain nutritional value of various fruits and vegetables by using guava leaves extract and lemon juice extract (natural preservatives). Methods: Fruits and vegetables samples (amla, banana, grapes, bean, eggplant and tomato) were treated with three types of natural preservatives: guava leaves and lemon juice extract (GLE) 0.5% (boiled), lemon extract (LE) 15%, GLE 40% + LE 15%. Results: The study revealed that the moisture content varied fr

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Lin, Leo, Janie Kim, Hope Chen, Regis Kowalski, and Victor Nizet. "Component Analysis of Multipurpose Contact Lens Solutions To Enhance Activity against Pseudomonas aeruginosa and Staphylococcus aureus." Antimicrobial Agents and Chemotherapy 60, no. 7 (2016): 4259–63. http://dx.doi.org/10.1128/aac.00644-16.

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ABSTRACTMore than 125 million people wear contact lenses worldwide, and contact lens use is the single greatest risk factor for developing microbial keratitis. We tested the antibacterial activity of multipurpose contact lens solutions and their individual component preservatives against the two most common pathogens causing bacterial keratitis,Pseudomonas aeruginosaandStaphylococcus aureus. Thein vitroantibacterial activity of five multipurpose contact lens solutions (Opti-Free GP, Boston Simplus, Boston Advance, Menicare GP, and Lobob) was assayed by the standard broth dilution method. Syner

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G, Amaechi, Oridikitorusinyaa O, and Emmanuel O. O. "Antibacterial Effects of Negro Pepper Extract on Meats in Mile 1 Market, Port- Harcourt, Nigeria." Microbiology Research Journal International 34, no. 12 (2024): 271–82. https://doi.org/10.9734/mrji/2024/v34i121528.

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The increasing concern over the safety and quality of meat products has led to a search for effective natural preservatives, especially in regions where refrigeration is limited. Natural alternatives to synthetic preservatives are essential to mitigate the risks of microbial contamination and spoilage. Negro pepper (Xylopia aethiopica), a plant used in traditional medicine and cooking, is gaining attention for its antimicrobial properties due to its diverse phytochemical profile. This study aimed to evaluate the antibacterial effectiveness, sensory qualities, and shelf-life extension potential

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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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SUBILS, TOMÁS, VIRGINIA AQUILI, GUILLERMO EBNER, and CLAUDIA BALAGUÉ. "Effect of Preservatives on Shiga Toxigenic Phages and Shiga Toxin of Escherichia coli O157:H7." Journal of Food Protection 75, no. 5 (2012): 959–65. http://dx.doi.org/10.4315/0362-028x.jfp-11-332.

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Toxin synthesis by Shiga toxin–producing Escherichia coli (STEC) appears to be coregulated through the induction of the integrated bacteriophages that encode the toxin genes. These phages might be the principal means for the dissemination and release of Shiga toxins. We evaluated the effect of three common food preservatives, potassium sorbate, sodium benzoate, and sodium propionate, on the propagation of the phages and Shiga toxins. We tested each preservative at four concentrations, 1, 1.25, 2.5, and 5 mg/ml, both on free phages and on lysogenic phages in bacteria. We also evaluated the expr

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Shkreli, Rezarta, Rihana Terziu, Lorena Memushaj, and Klodiola Dhamo. "Formulation and stability evaluation of a cosmetics emulsion loaded with different concentrations of synthetic and natural preservative." Journal of Biological Studies 5, no. 1 (2022): 38–51. http://dx.doi.org/10.62400/jbs.v5i1.6373.

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Essential oils are currently the topic of extensive scientific research, and their potential as active pharmacological chemicals or natural preservatives has attracted the attention of the cosmetic and pharmaceutical industries. Modern cosmetics, with their complex compositions, watery formulations, and direct contact with bacterial skin flora, provide excellent habitat for microbe growth. The use of preservatives is required due to the significant danger of contamination and, as a result, a risk to customers' health. The aim of the study was to formulate and subsequently evaluate the stabilit

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W. N. JULIKA, A. AJIT, AISHATH NAILA, N.F. NABILAH, N. A. ALIYAH, and A. Z. SULAIMAN. "The antibacterial properties of stingless bee honey in Malaysia and its effects as food preservative." Maldives National Journal of Research 10, no. 2 (2022): 63–72. http://dx.doi.org/10.62338/gby1xe83.

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Nowadays consumers are more anxious about the usage of artificial preservatives as it poses a number of serious health risks. Thus, the demands of using natural preservatives in food are on the rise. The knowledge on the preservative effect of Malaysian stingless bee honey is limited. Hence, the objectives of this research are to evaluate the ability of stingless bee honey to inhibit the growth of bacteria and to investigate the effectiveness of stingless bee honey as a natural food preservative. This research was conducted by characterizing honey based on physicochemical analysis including pH

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

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The significance of preservatives in food preparations lies in their ability to inhibit or retard the growth of microorganisms which in turn reduces their deteriorative effects on food. The preservative effects at varying concentrations (1%, 3%, 5% v/v) of sodium benzoate was compared with extracts of ginger, cloves and a combination of the two extracts on soymilk at refrigerated temperature. Indices for measurement of shelf life included drop in pH, protein and fat contents, changes in colour and odour, as well as changes in microbial counts. The protein, fat contents and pH decreased more wi

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Warkoyo, Noor Harini, David Hermawan, and Yuliarie Wulandari. "Chitosan Added as an Antimicrobial in Edible Film and Its Application to The Dodol of Seaweed (Eucheuma cottonii L.)." E3S Web of Conferences 47 (2018): 01001. http://dx.doi.org/10.1051/e3sconf/20184701001.

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Eucheuma cottonii L. seaweed contains dietary fiber that can cure some degenerative diseases. Dodol seaweed without preservatives can be an alternative as a functional food that many people need to maintain their health. Generally dodol made with the addition of preservatives to enhance the shelf life. Dodol without preservative makes its easily microbes growth and oxidized, thus making it quickly damaged and not accepted by consumers. The use of active edible film on dodol seaweed is expected to inhibit damage and prolong the shelf life. Chitosan is one of the recommended hydrophobic biopolym

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Ranathunga, Nethma Samadhi, Kaushalya Nadeeshani Wijayasekara, and Edirisinghe Dewage Nalaka Sandun Abeyrathne. "Application of bio-preservation to enhance food safety: A review." Korean Journal of Food Preservation 30, no. 2 (2023): 179–89. http://dx.doi.org/10.11002/kjfp.2023.30.2.179.

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Consumers and industry experts frequently have negative perceptions of most chemical preservatives. Although most people concede that they cannot resolve global food waste issues without preservatives, they prefer products without chemical preservatives. Numerous emerging technologies is now surpassing conventional methods for mitigating microbial food deterioration in response to consumer demand and fundamental health and safety considerations, including biological antimicrobial systems such as using food-grade microorganisms and their metabolites primarily originating from microorganisms, pl

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Veenstra, Jacob P., and Jeremy J. Johnson. "Oregano (Origanium Vulgare) Extract for Food Preservation and Improving Gastrointestinal Health." International Journal of Nutrition 3, no. 4 (2019): 43–52. http://dx.doi.org/10.14302/issn.2379-7835.ijn-19-2703.

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The Mediterranean diet has long been known to provide a variety of health benefits including cardiovascular protection, cancer prevention, and lowering gastrointestinal inflammation. Oregano (Origanium vulgare) is an herb prominent in the Mediterranean diet, and has been shown to possess several bioactive properties including anti-oxidant, anti-microbial, anti-inflammatory, and analgesic properties. The anti-oxidant and anti-microbial properties of oregano also make it a strong candidate as a natural food preservative. Because of the recent public concern with synthetic food preservatives, nat

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Athar, Hifza, Shiraz Rafaqat, Umm E. Habiba, et al. "Exploration of Natural Preservative Systems for Enhancing Microbial Stability and Shelf Life in Dairy-Based Food Matrices." Scholars Academic Journal of Biosciences 13, no. 05 (2025): 602–13. https://doi.org/10.36347/sajb.2025.v13i05.014.

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Interest in natural preservative systems has increased due to the need for clean-label and chemical-free food items, especially when it comes to dairy-based food matrices that are extremely vulnerable to microbial spoiling. The many natural preservation techniques used to improve the microbiological stability and prolong the shelf life of dairy products, such as milk, yoghurt, cheese, and fermented drinks, are examined in this study. The effectiveness, mechanism of action, and potential for synergy of important natural antimicrobials, including bacteriocins (e.g., nisin, pediocin), enzymes (e.

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Salama, Paul, Ariel Gliksberg, Matan Cohen, Inbal Tzafrir, and Noa Ziklo. "Why Are Wet Wipes So Difficult to Preserve? Understanding the Intrinsic Causes." Cosmetics 8, no. 3 (2021): 73. http://dx.doi.org/10.3390/cosmetics8030073.

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Over the last two decades, significant advances have been made in developing disposable baby wet wipes. Wet wipes consist of two main components: nonwoven fabric and liquid. Being more than 90% water, wet wipes are more susceptible to microbial growth than typical personal care products; hence, high concentrations of preservative compounds are often used to ensure extended protection against contamination. However, there is an obvious tendency to minimize the concentration of irritating actives. Baby wet wipes should contain particularly mild surfactants, well-tolerated preservatives, and a bu

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Springer, Arielle, and Helena Ziegler. "The Role of Preservatives and Multifunctionals on the Oxidation of Cosmetic O/W Emulsions." Cosmetics 9, no. 3 (2022): 59. http://dx.doi.org/10.3390/cosmetics9030059.

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Preservatives are typically used to protect cosmetic products from microbial spoilage. However, there is evidence that some preservatives can increase oxidation in O/W emulsions. This could have disadvantages for product quality, efficacy, and consumer health and well-being. Therefore, the impact of preservatives or multifunctionals on oxidation should be quantified. For this purpose, five O/W emulsions with different preservatives were prepared and stored. During storage, the oxygen concentration in the headspace of the samples was studied. The samples showed significant differences in their

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Elshafie, Shahenda S., Hazem S. Elshafie, Rasha M. El Bayomi, Ippolito Camele, and Alaa Eldin M. A. Morshdy. "Evaluation of the Antimicrobial Activity of Four Plant Essential Oils against Some Food and Phytopathogens Isolated from Processed Meat Products in Egypt." Foods 11, no. 8 (2022): 1159. http://dx.doi.org/10.3390/foods11081159.

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Synthetic preservatives are widely utilized by the food industry to inhibit the microbial contamination and increase food safety and shelf life. The excessive utilization of synthetic preservatives can have a negative impact on human health and the environment. There is a great interest to find out natural substances as possible food-preservatives. The consumers’ preference for food products with natural ingredients prompted food manufacturers to utilize natural-based preservatives in their production. It is worth noting that plant essential oils (EOs) among the natural-based substances have b

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Dr., Bhakti Anoop Kshirsagar. "Food preservation." International Journal of Advance Research in Multidisciplinary 2, no. 2 (2024): 260–63. https://doi.org/10.5281/zenodo.12497918.

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Food preservation is the practice of extending the shelf life and maintaining the quality of food by inhibiting microbial growth and delaying natural enzymatic and chemical reactions. Various techniques such as heat treatment, refrigeration, and the use of preservatives like organic acids are employed to achieve this. These methods not only prevent spoilage but also ensure that nutritional content, flavor, and texture are preserved. With increasing consumer demand for minimally processed and preservative-free foods, modern food preservation focuses on innovative approaches that enhance safety

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YANG, CHAO, YAN QI, JIAYI ZHENG, XU FAN, PEIXIN LIANG, and CUNJIANG SONG. "Efficacy of Various Preservatives on Extending Shelf Life of Vacuum-Packaged Raw Pork during 4°C Storage." Journal of Food Protection 81, no. 4 (2018): 636–45. http://dx.doi.org/10.4315/0362-028x.jfp-17-423.

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ABSTRACT Uncontrolled bacterial growth and metabolic activities are responsible for the short shelf life of raw pork. Culture-independent analysis by 16S ribosome cDNA could reveal viable bacteria in raw pork. This study investigated microbial growth and volatile organic compounds of raw pork supplemented with various preservatives. Vacuum-packaged raw pork was stored at 4°C, after soaking in solutions of potassium sorbate, ɛ-poly-l-lysine, kojic acid (KA), or sodium diacetate, individually. Spoilage of raw pork was monitored by determining pH and total volatile basic nitrogen, whereas bacteri

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Suganda, Julis, Budi Afriyansyah, and Rosha Kurnia Fembriyanto. "EKSTRAK KASAR KAYU CEMPEDAK (Artocarpus champeden) DAN AKAR UBE-UBE (Derris elegans) SEBAGAI PENGAWET ALAMI NIRA AREN." Al-Kauniyah: Jurnal Biologi 11, no. 2 (2018): 163–70. http://dx.doi.org/10.15408/kauniyah.v11i2.6977.

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AbstrakNira aren (Arenga pinnata) sebagai bahan baku pembuatan gula aren mudah terkontaminasi oleh mikroba seperti khamir Saccharomyces cerevisiae dan bakteri Acetobacter sp. Kerusakan nira dapat dihambat dengan menggunakan bahan pengawet alami. Bahan pengawet alami yang biasa digunakan untuk menghambat kerusakan nira aren ialah ekstrak kayu cempedak (Artocarpus champeden) dan ekstrak akar ube-ube (Derris elegans) yang dibuat dengan menggunakan teknik maserasi. Tujuan dari penelitian ini untuk mendapatkan konsentrasi terbaik dalam penghambatan mikroba dan konsentrasi terbaik aplikasi sebagai p

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