• Title, Summary, Keyword: preservatives

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Studies on the Food Additives. Effects of Condensates of Phosphates on the Preservative Activity of the Food Preservatives (식품첨가물에 관한 연구. 축합인산염이 식품보존료의 작용에 미치는 영향)

  • 문범수
    • YAKHAK HOEJI
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    • v.21 no.1
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    • pp.1-16
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    • 1977
  • The effect of condensates of phosphates on the preservative activity of the food additives, using eight micro-organisms, has been studied by the agar dilution method. It was found that condensates of phosphates increased the food preserving action of almost all of preservatives and they acted as a synergist for the action of almost all of preservatives. Disodium dihydrogen prrophosphate acted as the strongest synergist in the experiment. But sodium tripolyphosphate anhydrous, sodium poly-phosphate, sodium tripolyphosphate and sodium hexametaphosphate acted as a inhibitor for action of some preservatives on some orgnisms. The preservatives were sodium dehydroacetate (DHA), potassium sorbate and NaNO$_{2}$ etc. The action of sodium meta-phosphate on the preservatives produced a mean difference by their origins. It was supposed that such a difference was produced by the difference of amount of impurities that were contained in sodium metaphosphate, It was also supposed that the does of the preservatives could be reduced by addition of condensates of phosphates, acting as a synergist for the action of almost all of the preservatives.

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Status, Antimicrobial Mechanism, and Regulation of Natural Preservatives in Livestock Food Systems

  • Lee, Na-Kyoung;Paik, Hyun-Dong
    • Food Science of Animal Resources
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    • v.36 no.4
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    • pp.547-557
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    • 2016
  • This review discusses the status, antimicrobial mechanisms, application, and regulation of natural preservatives in livestock food systems. Conventional preservatives are synthetic chemical substances including nitrates/nitrites, sulfites, sodium benzoate, propyl gallate, and potassium sorbate. The use of artificial preservatives is being reconsidered because of concerns relating to headache, allergies, and cancer. As the demand for biopreservation in food systems has increased, new natural antimicrobial compounds of various origins are being developed, including plant-derived products (polyphenolics, essential oils, plant antimicrobial peptides (pAMPs)), animal-derived products (lysozymes, lactoperoxidase, lactoferrin, ovotransferrin, antimicrobial peptide (AMP), chitosan and others), and microbial metabolites (nisin, natamycin, pullulan, ε-polylysine, organic acid, and others). These natural preservatives act by inhibiting microbial cell walls/membranes, DNA/RNA replication and transcription, protein synthesis, and metabolism. Natural preservatives have been recognized for their safety; however, these substances can influence color, smell, and toxicity in large amounts while being effective as a food preservative. Therefore, to evaluate the safety and toxicity of natural preservatives, various trials including combinations of other substances or different food preservation systems, and capsulation have been performed. Natamycin and nisin are currently the only natural preservatives being regulated, and other natural preservatives will have to be legally regulated before their widespread use.

Current Status and Recognition of Floral Preservatives in Korean Flower Shops (국내 플라워샵에서의 절화보존제 인식과 이용 현황)

  • An, Han Sem;Hong, Jongwon;Jang, Eu Jin;Lee, Aekyung;Kim, Jongyun
    • FLOWER RESEARCH JOURNAL
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    • v.26 no.4
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    • pp.209-215
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    • 2018
  • The survey conducted with 120 florists in Korean domestic flower shops to investigate the use and awareness of floral preservatives in Korea. As a result, only 19.8% of the domestic florists use floral preservatives frequently in their shops, whereas 45.5% do not use them at all, suggesting very low use frequency. Korean domestic florists considered the use of floral preservatives mostly for storing cut flowers to preventing bacteria growth. For the reasons not to use floral preservatives, 51.4% of the Korean domestic florists did not value its usefulness, showing a lack of awareness of floral preservatives. However, 44.2% of the florists who had the experience with floral preservatives satisfied with the effect of floral preservatives, and 49.5% of the respondents positively answered to recommend floral preservatives to others. General awareness on floral preservatives among Korean domestic florists was positive. 50.5% of the florists with the experience with the floral preservative had the high intention to re-purchase the flower preservatives. The low use frequency and lack of recognition of floral preservatives in Korea were likely due to very few floral preservative brands and little advertising. However, the high satisfaction level and repurchase intention rate shown by the florists indicates that increasing advertising and education for the floral preservatives would improve the accessibility and awareness of the products and their effects increasing the opportunity to use floral preservatives among Korean domestic florists, further enhancing consumers' satisfaction by improving the cut flower quality and its vase life.

Determination of Preservatives in Pharmaceuticals and Personal Care Products (의약품 및 개인위생·생활용품 중 보존제 함유량 분석)

  • Kim, Boyoung;Lee, Joohee;Kim, Seonyeob;Lee, Eunji;Choi, Chorong;Kho, Younglim
    • Journal of Environmental Health Sciences
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    • v.42 no.1
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    • pp.53-60
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    • 2016
  • Objectives: Preservatives are commonly used in pharmaceuticals, cosmetics and other products to extend the expiration date and prevent the growth of microorganisms. Preservatives are generally effective in controlling mold and inhibiting yeast growth, and against a wide range of bacterial attacks as well. They also adversely affect the quality of sperm and cause precocious puberty in children. This study was performed to analyze seven preservatives used in pharmaceuticals and personal care products. Methods: Five kinds of pharmaceuticals and personal care products (PPCPs) were examined for analysis with a high performance liquid chromatography-diode array detector. Each sample was homogenized and the targeted compounds were extracted with methanol. The suspended particulate was removed by syringe filter. Next, the sample was injected into an HPLC system. The separation of the seven preservatives was achieved with a C18 column and gradient mode. The accuracies were between 73% and 120% and precision was lower than 11.58% (RSD). Results: All of the calibration curves showed good linearity with a coefficient of determination ($r^2$) over 0.999. Among the PPCP samples, the detection rate of preservatives was 32.5% for pharmaceuticals, 44.8% for toothpaste, 76.9% for mouthwash, 40.0% for body lotion and 56.0% for wet tissues. The average concentrations of the preservatives in PPCPs were BA 1141.0 mg/kg, MP 709.8 mg/kg, EP 624.9 mg/kg, PP 216.9 mg/kg, BP 167.8 mg/kg, and TCS 538.2 mg/kg. The most frequently detected preservatives in pharmaceuticals and personal care products were BA, MP and PP. The concentrations of preservatives exceeded Korean regulatory standards in 11 samples of medicines, three of mouthwash and two of body lotion. Conclusion: We found that most of the PPCP samples contained various preservatives. It is necessary to identify which preservatives were used and to determine the level of preservatives in PPCPs and to assess the health risk to susceptible populations such as children.

Simultaneous Determination of Preservatives in Food by GC/MS (Gas Chromatography/Mass Spectrometry를 이용한 식품보존료의 동시분석방법 연구)

  • 김승기;노동석
    • Journal of Food Hygiene and Safety
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    • v.14 no.2
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    • pp.140-145
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    • 1999
  • Analytical method for preservatives in food was developed using gas chromatography/mass spectrometry (GC/MS). Propionic acid, sorbic acid, benzoic acid, ethyl salicylate, ethyl p-hydroxy benzoate, iso-propyl p-hydroxy benzoate, n-propyl p-hydroxy benzoate, iso-butyl p-hydroxy benzoate, n-butyl p-hydroxy benzoate, p-hydroxy benzoic acid and dehydro acetic acid were extracted from cooling beverage with diethyl ether. The polar hydroxyl and carboxyl groups of food preservatives were derivatized with N-methyl-N-tert-butyldimethylisilyl-trifluoroscetamide (MTBSTFA) to form the corresponding tert-bytyldimethyl-silylated derivatives, and submitted to GC/MS analysis. The mass spectra of the derivatives were investigated for the selection of monitoring ions for multi-residue analysis of 11 preservatives by GC/MS. The macro program was also developed for the qualitative analysis of these preservatives in food.

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The Determination of Preservative Dosages in Cosmetics (화장품 중 살균방부제 함량 연구)

  • 박준조;윤덕희;김범호;백정혜;조규홍;김세진
    • Journal of environmental and Sanitary engineering
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    • v.13 no.1
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    • pp.104-111
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    • 1998
  • This study was performed to investigate the contents of preservatives in cosmetic lotions and creams. The 55 kinds of creams and the 45 kinds of lotions were tested, and the 6 kinds of preservatives such as sorbic acid (SA), benzoic acid (BA), methlparaben(MP), ethylparaben(EP), propylparaben(PP) and butylparaben(BP) were determined for domestic and foreign cosmetics by high performance liquid chromatography(HPLC). The recovery rates of methanol extraction and distillation method were respectively the range of 84.82 - 99.62% and 17.47 - 79.91% for the spiking concentration of 1.2% in the cosmetic lotions. Excellent isolation was showed at the wavelength of 230nm for 6 kinds of preservatives. Preservatives were detected for all tested samples and their concentration were not exceeded in cosmetic combination limits. Paraoxybenzoate esters(MP, EP, PP, BP) were used in the 98.0% of samples and not less than 2 kinds of preservatives were used in samples.

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Effects of Preservatives on Inhibition and Survival of Listeria Monocytogenes (Listeria monocytogenes의 생존성에 관한 식육보존료의 효과)

  • 이우원;김병지;임기재;신종백
    • Korean Journal of Veterinary Service
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    • v.16 no.1
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    • pp.20-33
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    • 1993
  • The studies were conducted to determine the effects of preservatives such as sodium chloride, sodium nitrite, sodium benzoate and sorbic acid on the survival of L. monocytogenes with regard to interaction of temperature, heat and pH of the medium. Inactivation of L. monocytogenes Scott A was more predominent by combination of sodium chloride and the other preservatives than sodium chloride alone, and inactivation was more exhilarated at $4^{\circ}C$ than at $35${\circ}C.$ The organism was not inactivated when sodium chloride, sodium nitrite, sodium benzoate and sorbic acid were added to 3%, 100ppm, 0.1, or lower, respectively, but was inactivated in the concentration increased twice. In TSB(tryptic soy broth) at pH 5.0 or lower, the organism did not grow regadless of the kinds of preservatives, and inactivation effect particularly was prominent in the presence of sodium nitrite and sorbic acid. On the other hand, at pH 6.0 or higher L. monocytogenes gradually increased in numbers and the effects of inhibition was higher in the presence of sorbic acid than in the other preservatives. When the preservatives were added to the concentration commonly used, incubation in TSB at $4^{\circ}C$ gradually resulted in growth of the bacterium and the organism rapidly decreased in numbers at $20^{\circ}C\; or\; 35^{\circ}C$ after incubation for 1 week. When L. monocytogenes was inoculated in TSB containing various preservatives and heated at $55^{\circ}C$ for 30minutes, the organism decreased in numbers at all preservatives. Particularly, viability rate of the organism was the lowest as 0.07% in the presence of sorbic acid.

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Evaluation of Copper-Chromium-Arsenic Preservatives Fixation on Wood by Measuring the Density of Surface Electric Charge (표면전하밀도(表面電荷密度)를 이용(利用)한 동(銅)·크롬·비소계(砒素系) 방부방충제의 정착(定着)에 관(關)한 연구(硏究))

  • Kim, Yeong-Suk
    • Journal of the Korean Wood Science and Technology
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    • v.18 no.1
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    • pp.24-30
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    • 1990
  • This study was attempted to propose a method evaluating fixation of active ingredients in Copper-Chromium-Arsenic preservatives treatment. Fixated amount of active ingredients on wood was obtained by measuring the density of surface electric charge based on $\varsigma$ potential. Data accumulated from density of surface electric charge showed that the fixated amount of preservatives on wood increased linearly as concentration of treating solution increaced, which indicatied quantitative reactions in fixation of preservatives.

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Development of Cosmetics Preservatives using Natural Essential Oil (천연유래 에센셜 오일을 활용한 화장품 방부제 개발)

  • Kim, Bo-Ae
    • The Journal of the Convergence on Culture Technology
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    • v.5 no.4
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    • pp.445-450
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    • 2019
  • Recently, consumers using cosmetics have a great interest in raw material safety. Among them, interest in natural preservatives is increasing, and as the demand for cosmetics excluding paraben preservatives increases, a method of replacing synthetic preservatives with antibacterial essential oils is being considered. The antibacterial effect of essential oils depends on the components, concentrations and interactions between the main active compounds. Effective preservatives should have antimicrobial activity against a wide range of strains even at minimal concentrations. All preservatives should be considered to increase skin concentration and cause skin irritation and allergic reactions. Consumers recognize that essential oils from nature are safe, but some should be careful because they can cause contact allergies or phototoxic reactions. As such, it is important to balance natural preservatives with maximum preservative effects and low toxicity. This paper describes the characteristics of essential oils focused on antibacterial properties, efficacy and safety as cosmetic preservatives.

Efficacy of Chemical Preservatives to Control Perilla Rust

  • Al-Reza, Sharif M.;Hwang, Cher-Won;Kang, Sun-Chul
    • Korean Journal of Environmental Agriculture
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    • v.29 no.4
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    • pp.417-420
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    • 2010
  • The rust fungi are biotrophic fungal pathogens that cause serious disease on Perilla leaves in Korea. The effect of some commonly used chemical preservatives (sorbic acid, D-sorbitol, propionic acid and benzoic acid) against Perilla rust was investigated in this study. Results of this investigation showed that all the preservatives were effective against Perilla rust except benzoic acid. There was no growth of rust spores on the Perilla leaves treated with 0.1% of preservative even after 21 days of preservation. However, 0.01% of preservative also showed remarkable reduction of rust spores on the Perilla leaves as compared to the control groups. Thus, the results of this study indicated that the chemical preservatives used might be useful to control the growth of rust fungi on Perilla leaves.