• Title, Summary, Keyword: natural 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.

Investigation of Anti-microbial Activity of Herbal Medicines Used as Natural Preservatives Based on the Analysis of Papers and Patents (천연방부제로 사용된 한약재의 항균활성에 대한 동향 분석)

  • Kim, Jung Hoon;Do, Eui-Jeong;Lee, Guemsan
    • Journal of Physiology & Pathology in Korean Medicine
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    • v.29 no.1
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    • pp.101-113
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    • 2015
  • Application of herbal medicines as natural preservatives has been increased because of its low toxicity or side effect, compared to artificial preservatives. In this study, papers and patents researching anti-microbial activity of herbal medicine were collected and analyzed by the year of publishment, species of bacteria, fungi, or yeasts, and herbal medicines used. After early 2000's, the number of paper publishment has been decreased, while that of patent registration has been increased up to early 2010's. Most studied species were Staphylococcus aureus, Bacillus subtilis, Escherichia coli and Pseudomonas aeruginosa, as gram-positive or gram-negative bacteria, and Candida albicans and Aspergillus niger as fungi. The bark of Cinnamomum cassia (L.) J. Presl was most frequently studies herbal medicine, followed by the roots of Scutellaria baicalensis Georgi and Sophora flavescens Ait. This study demonstrates that herbal medicines can be used as natural preservatives against diverse species of bacteria, fungi, or yeasts with their wide-ranged anti-microbial activities.

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.

Monitoring of Pesticide Residues and Preservatives in Cosmetics Using Natural Materials (천연물질 사용 화장품의 잔류농약과 보존제 모니터링)

  • Park, Eun-Mi;Um, Mi-Na;Kim, Beom-Ho;Cho, Sang-Hun;Park, Sin-Hee;Jo, Hyun-Ye;Yoon, Mi-Hye;Lee, Jong-Bok
    • Journal of Food Hygiene and Safety
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    • v.27 no.3
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    • pp.257-263
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    • 2012
  • Cosmetics using natural materials which was purchased in retail stores, distributed in Gyeonggi province(32 samples) and online through internet(24 samples) were analyzed by pesticide residues and target preservatives for assessing the safety of it. Natural or organic certifications was identified in 22 samples among 56 samples and most of them were Ecocert. Pesticide residues was detected in 3 samples among 56 samples and each compound and concentration was permethrin(0.6 mg/kg), tricyclazole(11.7 mg/kg) and malathion(0.05 mg/kg). All of it was purchased through internet. Target preservatives was detected in 13 samples among 56 samples and one of them was over the maximum allowed concentration and the rest of them were within the maximum allowed concentration of the respective preservatives. The compound which was over the maximum allowed concentration was benzoic acid and compounds which were within the maximum allowed concentration were sorbic acid, benzoic acid and methylparaben. They were all identified substances in products and the number of detected preservatives in retail stores were higher than online samples purchased through internet. As a result of this study, The method of analyzing pesticide residues and limit in cosmetics using natural materials should be set up as soon as possible and the monitoring about preservatives in cosmetics using natural materials should be conducted on continuously.

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.

Current Research Trends in Wood Preservatives for Enhancing Durability - A Literature Review on Non-Copper Wood Preservatives - (옥외 내구성 향상을 위한 목재보존제의 최근 연구 동향 -비 구리계 약제를 중심으로-)

  • Kim, Yeong-Suk
    • Journal of the Korean Wood Science and Technology
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    • v.41 no.3
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    • pp.187-200
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    • 2013
  • Current research trends of non-copper wood preservatives for enhancing durability was reviewed; as a follow-up of the review in 2012 on copper-based wood preservatives. Main environmental friendly non-copper wood preservatives studied by many scientists were boron-based compounds, synthetic compounds from natural products, and pyrethroids family of chemicals, etc. The critical issue regarding treated woods with boron-based compounds used outdoors was the leaching of boron. Many studies mainly focused on boron fixation improvement using variety of polymers. Moreover, the studies showed notable increases in attempts to use natural products used commonly in the medical fields as wood preservatives as well as outdoor use of chemical modified such as acetylated wood developed in purpose of stabilizing dimension.

Effects of Natural Preservatives and Storage Temperatures on Quality and Shelf-life of Fresh Pork Meat (천연 보존제와 저장 온도가 돈육의 품질과 Shelf-life에 미치는 영향)

  • Tak, Sang-Bum;Kim, Dong-Ho;Yoon, Suk-Kwon;Lee, Young-Chun
    • Korean Journal of Food Science and Technology
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    • v.37 no.4
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    • pp.557-561
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    • 2005
  • Effects of natural preservatives on quality and shelf-life of fresh pork were investigated by evaluating changes in physicochemical properties, sensory evaluation, and mcrobial properties during storage. Acidity and VBN values of pork with preservatives were lower than those of control. Total bacterial count of pork with preservatives was significantly lower than that of control during storage. Sensory results showed pork with preservatives had lower sensory color and off-flavor scores than control. Changes in pH, VBN, total bacterial count, coliform group, and sensory evaluation revealed pork with preservatives showed less quality changes than control during storage, regardless of storage temperature. Results indicated that addition of preservatives to pork increased shelf-life by 7 days at $4^{\circ}C$.

The comparative of Naringin and Chitosan using Natural preservation agents by LM and TEM (천연보존제 나린진과 키토산의 비교....LM & TEM적 소견)

  • Kim, In-Suk;Yoo, Geun-Chang;Chae, Soo-Chul;Lee, Chong-Bin;Jeon, Chang-Jin
    • Journal of Korean Ophthalmic Optics Society
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    • v.10 no.4
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    • pp.283-292
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    • 2005
  • This study investigated the effects of naringin, and chitosan in rabbits' corneas. Naringin, a glycone of naringenin, is a widely distributed bioflavonoid in the grapefruit and citrus peel, and it has already been reported as an antioxidant, antimicrobial, and anticancer agent. It has been used as a food preservatives and cosmetics. One of the natural preservatives, chitosan has also used in food preservatives, health drinks, and teas. Chitosan is distributed in the epithelium of crustacea, insects, and fungi. Naringin and chitosan have no harmful effects of cytotoxicity in the human body and they are recognized as an antibacterial for various forms of bacteria. The purpose of this study is to search for the ideal percentage of natural products to substitute the chemical preservatives occuring within the cornea and conjunctiva cytotoxicity and inflammations as wearing on soft contact lens. The present study compared the morphology of corneal epithelium and endothelium observed by light microscopy (LM) and transmission electron microscopy (TEM). In vivo methods, We investigated the effects of natural preservatives on soft contact lens. We inserted 3-4 drops of the naringin and chitosan, directly on rabbits' corneas 4 times per a day during one week. After enucleation of cornea, morphorgical damages of the epithelium and endothelium were observed by LM and TEM. In view of ultrastructure, chitosan caused siginficant damage on the epithelium and endothelium of cornea. The damage of cells was higher in chitosan treated cornea than 0.01, 0.1, and 1% of naringin. The 1% of naringin also expressed cell damage seriously. The results suggest that the most important thing is to use the reasonable percentage of preservatives for contact lens solutions.

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Antimicrobial Effect of Mustard, Cinnamon, Japanese Pepper and Horseradish (겨자.계피.산초.고추냉이의 항균성 효과)

  • 양지영;한종흔;강현록;황미경;이재우
    • Journal of Food Hygiene and Safety
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    • v.16 no.1
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    • pp.37-40
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    • 2001
  • Recently, consumer's demand for natural preservatives is increasing because of residual toxicity, mutagenicity and etc. of synthetic preservatives and th study of natural preservatives is being done. In this study, antimicrobial activity of spices was investigated. Fungi occurred in bread and d noodle without mustard after 3days and 4days, respectively. However, they didn't occured in bread and noodle with mustard ball. Temperature of the water used in mixing-up mustard powder didn't affect antimicrobial activity of mustard. Fungi occurred in bread with cinnamon, Japanese pepper or horseradish after 4days, 4days or 6days, respectively. However, there wasn't the occurrence of fungi in bread with mustard after 8days, yet. Mustard and horseradish of extracts by water of spices had a strong antimicrobial activity. But the extracts by ethanol had 1ow antimicrobial activity.

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Antimicrobial Activities of the Extracts of Vegetable Kimchi Stuff (식물성 김치재료추출물의 항미생물활성)

  • Kim, Seon-Jae;Park, Keun-Hyung
    • Korean Journal of Food Science and Technology
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    • v.27 no.2
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    • pp.216-220
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    • 1995
  • In order to investigate the possible use of vegetable kimchi stuff as natural preservatives for kimchi, the methanol extracts of 15 kinds of vegetable kimchi stuff were solvent-fractionated and fractions were tested for antimicrobial activities against Leuconostoc mesenteroids, Pediococcus cerevisiae, Lactobacillus plantarum and Saccharomyces cerevisiae. The neutral fractions of the extracts of garlic and leek showed strong antimicrobial activities. The extract of leek showed particularly strong antimicrobial activities against Ped. cerevisiae and L. plantarum that were known to be main microorganism of fermentation and acidification of kimchi. The results suggest the possible use of the leek extract as natural preservatives for kimchi.

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