• Journal of Korean Ophthalmic Optics Society
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• v.6 no.2
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• pp.149-153
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• 2001

This study was performed to examine the cytotoxicity and antimicrobial activity of synthetic or natural preservative. Fibroblast cells L929 were used for cytotoxicity test and Pseudomonas aeruginosa ATCC27853, Staphylococcus aureus ATCC25923, Escherichia coli ATCC25922, Trichoderma reesei ATCC6967 were used for antibacterial and antifungal activities. Benzalkonium chloride(BAC) as a synthetic preservative and chitosan as a natural preservative were used for this study. Minimum inhibitory concentration(MIC) of BAC was 0.1~0.01% for P. aeruginosa and 0.001~0.0001% for S. aureus and 0.1~0.01% for T. reesei, MIC of chitosan was 2% for P. aeruginosa and 1I % for S. aureus. This study suggest that chitosan might be useful as an eyedrop.

• Korean Journal of Human Ecology
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• v.16 no.1
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• pp.205-218
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• 2007

The purpose of this study was to provide informations on what middle school students know and think about food additives, and their purchase behavior of processed foods containing food additives. The data were gathered by questionaries from 360 students attending in the 3 randomly selected middle schools around Gyeonggi Province. The valid 340 out of 360 questionaries were analysed by SPSS/WIN 12.0. As a result, the middle school students showed low interest in 4 kinds of representative food additives such as synthetic seasoning, artificial sweetener, artificial dye, and synthetic preservative. They thought that the food additives is necessary but not improve the quality of food, and may have harmful effects on health. The students who has mother of university graduate, and taught by text book A showed the highest interest. Most students rarely checked the indication of food additives on the processed food package, and they hardly put any effort to avoid the processed foods containing food additives. According to the results of this study, the students were not aware and did not know about the food additives enough, and needs to be educated more and in detail in home economics class.

• Journal of the Korean Applied Science and Technology
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• v.33 no.2
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• pp.333-341
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• 2016

To evaluate the possibility as a natural preservative of Cornus officinalis seed extracts, we investigated the anti-microbial activity and preservation effect of cosmetics. Cornus officinalis seed extracted with 1,3-Butylene Glycol(1,3-BG) and Ethanol(EtOH). As a result, Cornus officinalis seed extracts showed anti-microbial activity at Staphylococcus aureus, Staphylococcus epidermidis, Propionibacterium acnes and Cornus officinalis seed 1,3-BG extracts(COS-A) showed $26.7{\pm}4.0mm$ clear zone at the $1000.0{\mu}l/ml$. Minimum inhibitory concentration of S. epidermidis was observed at Cornus officinalis seed EtOH extracts(COS-B) $25.0{\mu}l/ml$. The result of challenge test for preservation effect on cosmetics, S. aureus and S. epidermidis was 100% eliminated from emulsion containing COS-A and COS-B after 7 days. These results suggest that Cornus officinalis seed extracts may have possibility as the natural preservative instead of synthetic perservative on cosmetics.

• Journal of the Korean Wood Science and Technology
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• v.33 no.3 s.131
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• pp.53-63
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• 2005

This study attempted to obtain the basic data of utilizable possibility of preservative treated wood as a material used in a marine ranch. To evaluate the leaching stability of CCA-, CCFZ-, and ACQ-treated woods in seawater, the specimens treated with 2% and 3% (w/v) of CCA, CCFZ, and ACQ were exposed to deionized water, synthetic seawater and natural seawater for 41 days and then each component released was periodically determined. There was little amount of copper and chromium released from CCA-treated wood exposed in both deionized and seawater. Although relatively large amount of arsenic was released from CCA-treated wood, the release rate in seawater was lower than that in deionized water. The release rate of chromium and zinc from CCFZ-treated wood were somewhat greater in deionized water, but lower in seawater than in deionized water. Retention level and salinity of synthetic seawater had little effect on the release rate of components. The ACQ-treated wood had greater copper release than CCA- and CCFZ-treated wood, and the amount of copper released did not affected by leaching media used.

• Journal of the Korean Society of Food Culture
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• v.13 no.2
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• pp.119-126
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• 1998

This study was carried out to give some help for housewives recognizing the desirable purchase of processed foods and food additives. This results were abtained as follows; In case of purchase action for processed foods of housewives confirmation of manufacturing date was the highest point(4.62). When housewives bought processed foods they considered the taste of them as first, and frequencies of processed foods intake showed the ratio of 46.6%, also it was shown to be used once a week. The order for use of processed foods were milk, milk products(butter, cheese, yoghurt, lactic bacterium beverage) 40.2% >canned foods 22.6% >meat products(ham, sausage, bacon) 20.9% > jelled fish 16.3%. Most of housewives wanted to have the knowledge and information for food additives at the highest point(4.11). The interest about food additives of housewives was shown to the order of synthetic preservative 3.86 >chemical seasoning 3.74 >synthetic sweetener 3.59 >synthetic coloring agent 3.53. Also, it was shown to be thought that the hazard factors effected on food safety were agricultural chemical residue(30.9%), environmental pollution(25.2, food additives(23.0%), and microorganism contamination(20.9%).

• 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.

• Journal of Life Science
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• v.8 no.6
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• pp.648-653
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• 1998

The development of natural food preservatives instead of chemical synthetic food preservatives is world wide inte-rest. Authors already investigated that cinnamon bark extract revealed antimicrobial activity against general spoilage microorganisms of food especially its acitivity was stronger against molds than against bacteria. In this paper, authors examined the mirobial flora from the spoiled fish meat paste products and also checked the possibility of cinnamon bark extract food preservative for prolong the shelf life of the fish paste product and breads. The predominat bacteria was Bacillus sp. as about 98% of the total microorganisms isolated from unpacked or packed spoiled fish meat paste products. While molds and yeast are not detected from the vacuum packed products. The MIC(minimum inhibitory concentration) of cinnamon bark extract against the isolated spoilage bacteria and molds was 160~640$\mu\textrm{g}$/$m\ell$ and 40~80$\mu\textrm{g}$/$m\ell$, respectively. When the diluted cinnamon bark extract (the extract : ethanol=1 : 3) was sprayed on the surface of fried fish meat paste product, molds growth was delayed by 2 days at room temperature. The shelf lifes of sandwich and glutinousrice bread which surface sprayed with the diluted extract(1 : 1) was extended by 5 and 7 days, respectively.

• Korean Journal of Food Science and Technology
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• v.4 no.1
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• pp.24-28
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• 1972

Synthetic food preservatives were analysed in foods collected in Seoul area on Aug. 10, 1971. Sorbic acid, benzoic acid, dehydroacetic acid and butyl p-hydroxybenzoate were determined by the simultaneous gas chromatography using FID at $200{\circ}C$ and a column of Chromosorb W coated with 5% $DGS{\sim}1%\;H_3PO_4$. The recovery rates of each preservative were from 76.7% to 96.3%. The calibration curves show linearity within a range from 0.3 to $2.5{\mu}g$ of standard preservatives. The results obtained were as follows: 1) Benzoic acid was used as well as butyl p-hydroxybenzoate in soy. 2) Sorbic acid was not found in soy. 3) From all breads and biscuits benzoic acid was found as trace. 4) Detected preservatives were below the range of permitted limit. 5) From 2 soy among 15 samples dehydroacetic acid was found.

• 한국생물공학회:학술대회논문집
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• 2001.11a
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• pp.261-264
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• 2001

Cytotoxicity and antibacterial activity of preservatives were examined. Fibroblast cell L929 was used for cytotoxicity experiment and Pseudomonas aeruginosa A TCC27853, Staphylococcus aureus ATCC25923. Trichoderma reesei ATCC6967 were used for antibacteria and antifungi. Benzalkoniumchloride(BAK) as synthetic preservative and chitosan as natural preservative were used. Minimum inhibitary concentration (MIC) of BAK was 0.1 % for P. aeruginsa and 0.001% for S. aureus and 0.1 % for T reesei MIC of chitosan was 2% for P. aeruginosa and 1 % for S. aureus.

• 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.