Essential oils as natural food additives: stabil-ity and safety / Óleos essenciais como aditivos alimentares naturais: estabilidade e segurança / Aceites esenciales como aditivos alimentarios naturales: estabilidad y seguridad

Essential oils are volatile aromatic liquids derived from the secondary metabolism of plants, consisting of a complex mixture of different active compounds. Several medicinal plants are sources for the extraction of essential oils, being recognized as safe (GRAS) by the FDA (Food and Drug administration). The use of essential oils as possible food preservatives has been gaining ground in research due to their antioxidant and antibacterial activities, important characteristics in food preservation and also to the population's interest in consuming healthier products. Essential oils are a promising alternative for the food industry, as they act to control pathogenic and deteriorating bacteria. Compared to synthetic chemical preservatives, essential oils are generally safer, but have low stability, so encapsulation is a way to protect them from adversities. This review aims to demonstrate the effectiveness, stability and safety of essential oils and their use in food matrices.

Os óleos essenciais são líquidos aromáticos voláteis derivados do metabolismo secundário das plantas, sendo constituído por uma mistura complexa de diferentes compostos ativos. Diversas plantas medicinais são fontes de extração de óleos essenciais sendo reconhecidos como seguros (GRAS) pelo FDA (Food and Drug administration). A utilização de óleos essenciais como possíveis conservantes em alimentos vem ganhando espaço nas pesquisas devido a suas atividades antioxidantes e antibacterianas, características importantes na preservação de alimentos e também ao interesse da população em consumir produtos mais saudáveis. Os óleos essenciais são uma alternativa promissora para a indústria de alimentos, pois atuam no controle de bactérias patogênicas e deteriorantes. Em comparação com os conservantes químicos sintéticos, os óleos essenciais geralmente são mais seguros, porém apresentam baixa estabilidade, deste modo a encapsulação é uma forma de protegê-los de adversidades. Esta revisão tem como objetivo demonstrar a efetividade, estabilidade e a segurança dos óleos essenciais e seu uso em matrizes alimentares.

Los aceites esenciales son líquidos aromáticos volátiles derivados del metabolismo secundario de las plantas, constituidos por una mezcla compleja de diferentes compuestos activos. Varias plantas medicinales son fuentes para la extracción de aceites esenciales, siendo reconocidas como seguras (GRAS) por la FDA (Administración de Alimentos y Medicamentos). El uso de aceites esenciales como posibles conservantes de alimentos ha ido ganando terreno en las investigaciones debido a sus actividades antioxidantes y antibacterianas, características importantes en la conservación de alimentos y también al interés de la población por consumir productos más saludables. Los aceites esenciales son una alternativa prometedora para la industria alimentaria, ya que actúan para controlar las bacterias patógenas y deteriorantes. En comparación con los conservantes químicos sintéticos, los aceites esenciales son generalmente más seguros, pero tienen baja estabilidad, por lo que la encapsulación es una forma de protegerlos de las adversidades. Esta revisión tiene como objetivo demostrar la eficacia, estabilidad y seguridad de los aceites esenciales y su uso en matrices alimentarias.

Evaluación teórica de la exposición dietaria a la bacteriocina nisina como conservante natural para aderezos de tipo mayonesa vegetal en Chile

Actualmente, existe una necesidad en la industria alimentaria de buscar preservantes de origen natural que tengan una mejor aceptación por el consumidor. Una alternativa interesante que ha emergido en los últimos años es el uso de antimicrobianos naturales, los cuales además de ser efectivos en el control de microorganismos, son inocuos para la salud. La nisina es una bacteriocina producida por bacterias ácido lácticas que se utiliza actualmente como preservante en varios productos alimenticios. En Chile, el uso de la nisina como aditivo está restringido a quesos y cremas naturales o nata cuajada, pero existen otros alimentos que podrían beneficiarse del uso de este preservante, como es el caso de los aderezos tipo mayonesa vegetal. En el presente trabajo, se analiza de manera teórica, como el uso de nisina en estos aderezos impactaría el consumo máximo permitido para este aditivo en la población chilena. Para esto, se analizó cuál es el consumo teórico actual de nisina en Chile, y cómo este se vería afectado si se utilizara nisina como preservante en aderezos tipo mayonesa vegetal. Finalmente, los datos obtenidos se compararon con el valor de ingesta diaria admisible (IDA) para la nisina, evidenciándose que existe una ventana de oportunidad para el uso de nisina en otros productos alimenticios.

Currently, there is a need in the food industry for natural preservatives that have good consumers acceptance. Natural antimicrobials are a novel alternative, effective in controlling microbial growth, and safe to consume. Nisin is a bacteriocin produced by lactic acid bacteria that is currently used as a preservative in several food products. In Chile, nisin is regulated and restricted as an additive to cheeses and natural creams or curds. However, other food products could benefit from using nisin as a preservative, such as plant-based mayonnaise, where the consumer expects to find natural preservatives. In this review, we make a theoretical analysis of how adding nisin to plant-based mayonnaise would impact the daily intake of this additive in the Chilean population. Finally, we compare this data with the acceptable daily intake for nisin to conclude that there is an opportunity for using nisin as a preservative in plant-based mayonnaise without affecting consumers´ health.

Efecto bioconservante del propóleo y su aplicación en la conservación de matrices cárnicas / Bioconservative Effect of Propolis and its Application in the Conservation of Meat Matrices

Resumen: Antecedentes: los conservantes de origen sintético, como nitratos y nitritos, empleados en la industria alimentaria para la conservación de matrices cárnicas, han reportado efectos desfavorables a largo plazo en la salud de los consumidores recurrentes. Objetivo: conocer las características fisicoquímicas y antimicrobianas del propóleo como potencial bioconservante en matrices cárnicas de alto consumo. Materiales y métodos: se desarrolló una revisión bibliográfica de literatura acorde a la pregunta problema planteada por el grupo de investigación, y se llevó a cabo una búsqueda en las bases de datos Scopus, NCBI, SciELO, ScienceDirect y Google Scholar de artículos de revisión, artículos científicos, libros y trabajos de grado. Resultados: el propóleo es un compuesto natural con una variedad amplia de elementos útiles para la conservación de matrices cárnicas, por sus propiedades antimicrobianas y antioxidantes. Conclusiones: el propóleo presenta propiedades antimicrobianas y antioxidantes útiles en el campo de la industria alimentaria, por lo que se considera una de las alternativas más viables para la conservación de productos cárnicos y la disminución del uso de conservantes sintéticos en producción cárnica. No obstante, es fundamental el desarrollo de más investigaciones que permitan evaluar el comportamiento de los compuestos activos del propóleo en las diversas matrices cárnicas

Abstract: Background: Preservatives of synthetic origin, such as nitrates and nitrites, used in the food industry for the preservation of meat matrices, have reported long-term unfavorable effects on the health of recurrent consumers. Objective: To know the physicochemical and antimicrobial characteristics of propolis as a potential biopreservative in high consumption meat matrices. Materials and Methods: A bibliographic review of literature was developed according to the problem question posed by the research group, carrying out a search in the Scopus, NCBI, SciELO, ScienceDirect and Google Scholar databases of review articles, scientific articles, books and works degree. Results: Propolis is a natural compound with a wide variety of useful elements for the conservation of meat matrices, due to its antimicrobial and antioxidant properties. Conclusions: Propolis has useful antimicrobial and antioxidant properties in the field of the food industry, being considered one of the most viable alternatives for the preservation of meat products and the reduction of the use of synthetic preservatives in meat production. However, it is essential to develop more research to evaluate the behavior of the active compounds of propolis in the various meat matrices

In vitro evaluation of the cytotoxicity and eye irritation potential of preservatives widely used in cosmetics

Abstract The consumption of cosmetics has been increasing every year and is expected to reach $675 billion by 2020 at an estimated growth rate of 6.4% per year. Exposure to skin irritants is the major cause of non-immunological inflammation of the skin. Therefore, the safety evaluation of cosmetic preservatives should be increased. Thus, the present work aimed to evaluate the cytotoxicity as the viability endpoint and the eye irritation potential of preservatives used in cosmetics. Cytotoxicity assays were performed using MTT and NRU in human keratinocytes (HaCaT), human dermal fibroblasts, adult (HDFa), and human hepatoma cells (HepG2). The eye irritation potential was evaluated using the Hen's Egg Test-chorioallantoic membrane (HET-CAM). The evaluated preservatives were methylparaben (MP), propylparaben (PP), phenoxyethanol (PE), and a mixture of methylchloroisothiazolinone and methylisothiazolinone (CMI/MI). All preservatives showed cytotoxic potential within the permitted concentrations for use in cosmetic products. In the HET-CAM test, PE and CMI/MI, MP, and PP were classified as severe, moderate, and poor irritants, respectively. Our results indicate that proper safety evaluations are required to ensure the beneficial properties of preservatives on cosmetic products without exceeding exposure levels that would result in adverse health effects for consumers.

Physicochemical degradation of phycocyanin and means to improve its stability:A short review / 药物分析学报

The cyanobacterium Arthrospira platensis,spirulina,is a source of pigments such as phycobiliprotein and phycocyanin.Phycocyanin is used in the food,cosmetics,and pharmaceutical industries because of its antioxidant,anti-inflammatory,and anticancer properties.The different steps involved in extraction and purification of this protein can alter the final properties.In this review,the stability of phycocyanin(pH,temperature,and light)is discussed,considering the physicochemical parameters of kinetic modeling.The optimal working pH range for phycocyanin is between 5.5 and 6.0 and it remains stable up to 45℃;however,exposure to relatively high temperatures or acidic pH decreases its half-life and increases the degradation kinetic constant.Phycobiliproteins are sensitive to light;preservatives such as mono-and di-saccharides,citric acid,or sodium chloride appear to be effective stabilizing agents.Encapsulation within nano-or micro-structured materials such as nanofibers,microparticles,or nanoparticles,can also pre-serve or enhance its stability.

Óleo essencial de Pataqueira (Conobea scoparioides Cham. & Schltdl.) como conservante natural em Cosméticos / Pataqueira essential oil (Conobea scoparioides Cham. & Schltdl.) as a natural preservative in cosmetics

Um dos principais grupos de conservantes utilizados na maioria dos cosméticos são os parabenos que em muitos estudos demonstraram que podem provocar reações alérgicas como dermatite de contato, entre outras sensibilizações cutâneas. A fim de minimizar esses problemas, a indústria está produzindo cosméticos livres de conservantes ou de origem natural e em associações aos sintéticos. Dentre os conservantes naturais utilizados, podemos citar os óleos essenciais como uma alternativa viável. Diante deste contexto o presente trabalho visa avaliar experimentalmente o potencial antimicrobiano do óleo essencial de Conobea scoparioides Cham. & Schltdl., conhecida popularmente como pataqueira, o efeito de sua associação com parabenos e de sua eficácia como conservante em bases cosméticas. A composição do óleo essencial foi avaliada, indicando que este é composto em sua maior parte por terpenos, tendo éter metílico do timol (39,2%), timol (33,8 %) e α-felandreno (15,9%) como compostos majoritários. A atividade antimicrobiana do óleo essencial e do timol foi acessada através da concentração inibitória mínima (CIM), cujos resultados em µg/mL para o óleo essencial e o timol foram respectivamente: Staphylococcus aureus 650,70 e 284,90, Escherichia coli 721,53 e 271,20, Pseudomonas aeruginosa 1748,00 e > 2.000, Burkholderia cepacia 833,03 e 1.077,70, Candida albicans 521,43 e 172,61 e Aspergillus brasiliensis 300 e 400. O efeito sinérgico da associação do óleo essencial com os parabenos foi realizado através de um delineamento experimental centroide simplex para uma mistura de metilparabeno, propilparabeno e óleo essencial frente aos mesmos micro-organismos utilizados na determinação da atividade antimicrobiana. As concentrações ideais obtidas pela análise estatística para cada componente em µg/mL foram: 1120 para o metilparabeno, 350 para o propilparabeno e 675 para o óleo essencial. O teste de eficácia do sistema conservante em formulação cosmética foi efetuado empregando as concentrações ideais e mais duas concentrações superiores e uma abaixo do ideal. Para todas as cepas microbianas desafiadas o resultado do teste foi de redução total da carga microbiana inoculada nos sete dias de ensaio e nenhum aumento até o vigésimo oitavo dia o que demonstra a eficácia da associação do óleo essencial com os conservantes sintéticos. O óleo essencial de C. scoparioides apresentou um potencial antimicrobiano importante tanto sozinho como em associação com conservantes sintéticos. Estes resultados sugerem que esse óleo pode ser usado para compor um sistema conservante para formulações cosméticas contendo uma menor quantidade de sintéticos

One of the main groups of preservatives used in most cosmetics are parabens, that many studies have shown that they can cause allergic reactions such as contact dermatitis, among other skin sensitizations. To minimize these problems, the industry is producing cosmetics preservative free or using natural products instead and their combination with the synthetics. Among the natural preservatives used, we can mention essential oils as a viable alternative. In this context, the present work aims to experimentally evaluate the antimicrobial potential of the Conobea scoparioides Cham. & Schltdl. essential oil, popularly known as pataqueira, the effect of its association with parabens and its effectiveness as a preservative in cosmetic bases. The essential oil composition was analyzed, indicating that it is composed mostly of terpenes, with thymol methyl ether (39.2%), thymol (33.8%) and -phelandrene (15.9%) as major compounds. The antimicrobial activity of essential oil and thymol was accessed through the minimum inhibitory concentration (MIC), whose results in µg/mL for essential oil and thymol were respectively: Staphylococcus aureus 650.70 and 284.90, Escherichia coli 721, 53 and 271.20, Pseudomonas aeruginosa 1748.00 and > 2,000, Burkholderia cepacia 833.03 and 1,077.70, Candida albicans 521.43 and 172.61 and Aspergillus brasiliensis 300 and 400. The synergistic effect of the association of essential oil with parabens was performed through a centroid simplex experimental design for a mixture of methylparaben, propylparaben and essential oil against the same microorganisms used in the antimicrobial activity evaluation The ideal concentrations obtained by statistical analysis for each component in µg/mL were: 1120 for methylparaben, 350 for propylparaben and 675 for essential oil. The effectiveness test of the preservative system in cosmetic formulation was carried out using the ideal concentrations plus two higher concentrations and one below the ideal. For all challenged microbial strains, the test result was a total reduction of the inoculated microbial load in the seven days of testing and no increase until the twenty-eighth day, which demonstrates the effectiveness of the association of essential oil with synthetic preservatives. C. scoparioides essential oil showed an important antimicrobial potential both alone and in association with parabens. These results demonstrated that it can be used to compose a preservative system for cosmetic formulations containing lower amounts of synthetics

Analysis of the freezing point of milk by precision method and by Fourier Transform Infrared (FTIR) spectroscopy / [Análise do ponto de congelamento do leite pelo método de precisão e por espectroscopia no infravermelho por transformada de Fourier (FTIR)]

A total of 480 milk samples were analyzed in four repetitions with four preservative treatments (no preservative, Bronopol, Bronolat and Brononata), three storage times at temperatures up to 4 °C (24, 48 and 72hours after reception), five different water additions (0.0, 2.5, 5.0, 7.5 and 10.0%) and two analytical instruments (electronic cryoscope and FTIR). The objective of this study was to evaluate the effect of these parameters in the determination of the freezing point by the reference method and by Fourier transform infrared spectroscopy, thus determining the best analytical conditions and establishing a mathematical equation for electronic determination by FTIR spectroscopy. Bronolat was the best preservative and Brononata was the worst and is not recommended to analyze freezing point by FTIR. The storage time of the samples did not interfere in the analytical determinations by the precision method and by FTIR.(AU)

Foram analisadas 480 amostras de leite em quatro repetições em relação a quatro tratamentos por conservantes (sem conservante, bronopol, bronolat e brononata), três tempos de armazenamento, em temperatura até 4ºC desde a recepção da amostra (24, 48 e 72 horas), cinco porcentagens de adição de água (0,0; 2,5; 5,0; 7,5 e 10,0%) e dois instrumentos analíticos (crioscópio eletrônico e FTIR). O objetivo foi avaliar o efeito desses parâmetros na determinação do índice crioscópico pelo método de precisão em crioscópio eletrônico e por espectroscopia com transformada de Fourier no infravermelho, determinando-se, assim, as melhores condições analíticas. Entre os conservantes utilizados, bronolat foi o melhor e brononata foi o menos eficiente, não sendo, portanto, recomendado para análise de crioscopia por FTIR. O tempo de armazenamento das amostras não interferiu nas determinações analíticas pelo método de precisão e por FTIR.(AU)

Safety assessment of complex benzoic acid using in vitro permeation assays with pig skin in Franz cells / Evaluación de seguridad del ácido benzoico complejado empleando ensayos de permeación in vitro con piel de cerdo en celdas de Franz

SUMMARY Franz cells are one of the main tools to evaluate the transepithelial permeation of compounds through the performance of in vitro tests, these allows inferring the safety behavior of a compound in the skin. The objective of this research was to determine the permeation behavior of benzoic acid from complexes with polyelectrolytes (EuB 75 Cl 25 EuB 100), compared to benzoic acid without complexing, to infer its safety behavior. In a first phase, skin storage conditions were established comparatively evaluating the diffusion parameters (flow and permeation constant) and transepithelial water loss, using ears skin of freshly slaughtered pigs, stored in 1M NaCl at -2 °C for 3 days; it was worked under infinite doses conditions. Subsequently, the permeation test of two complexes between Eudragit E and benzoic acid, in comparison with benzoic acid, was carried out under finite dose conditions. The benzoic acid quantification was performed with an analytical method validated by HPLC-DAD. The results showed no significant differences showing that biological samples can be stored for 72 h under the conditions described. The permeation behavior of the complexed benzoic acid with respect to the free benzoic acid showed a better safety profile, since there was a lower permeation for the first case. These results show that complexation of benzoic acid could decrease the sensitivity reactions that it normally presents, based on the decrease in its permeation.

RESUMEN Las celdas de Franz son una de las herramientas para evaluar la permeación transe-pitelial de compuestos mediante la realización de ensayos in vitro, estos permiten inferir el comportamiento de seguridad de un compuesto en la piel. El objetivo de esta investigación fue determinar el comportamiento de permeación del ácido benzoico a partir de complejos con polielectrolitos (EuB 75 Cl 25 EuB 100) en comparación con el ácido benzoico sin complejar, para inferir su comportamiento de seguridad. En una primera fase, se establecieron las condiciones de almacenamiento de la piel comparando los parámetros de difusión (flujo y constante de permeación) y pérdida de agua transepitelial, empleando piel de orejas de cerdos recién sacrificados, almacenadas en NaCl 1M a -2°C por 3 días; se trabajó bajo condiciones de dosis infinitas. Posteriormente, se realizó el ensayo de permeación de dos complejos entre ácido benzoico y Eudragit E, en comparación con el ácido benzoico, bajo condiciones de dosis finitas. La cuantificación del ácido benzoico fue realizada con un método analítico validado por HPLC-DAD. Los resultados evidenciaron que las muestras biológicas pueden almacenarse durante 72 h en las condiciones descritas. El comportamiento de permeación del ácido benzoico complejado respecto al ácido benzoico libre demostró tener un mejor perfil de seguridad, puesto que hubo una menor permeación para el primer caso. Estos resultados demuestran que la complejación del ácido benzoico podría disminuir las reacciones de sensibilidad que normalmente este presenta, basándose en la disminución de su permeación.

Uso de disacáridos y carbón activado para preservar consorcios de bacterias ruminales celulolíticas liofilizadas / Use of disaccharides and activated carbon to preserve cellulolytic ruminal bacterial consortiums lyophilized

RESUMEN Objetivo. Determinar la fermentación in vitro de consorcios bacterianos ruminales celulolíticos (CBC) conservados por liofilización usando carbón activado, maltosa y lactosa como preservadores. Materiales y métodos. Un CBC se aisló de fluido ruminal de una búfala de agua en medios selectivos celulolíticos. Los CBC se liofilizaron con carbón activado (CA), lactosa (LA) o maltosa (MA) como preservadores y sin preservador (SP). El diseño experimental fue completamente al azar para medir biogás a diferentes intervalos de tiempo; así como, un diseño completamente al azar con arreglo factorial 4x3, los factores fueron preservadores (SP, CA, LA y MA) y tiempo de fermentación (24, 48 y 72 h) para pH, nitrógeno amoniacal (N-NH3), degradación de materia seca (DMS) y de fibra detergente neutro (DFDN), actividad enzimática celulasas y la población de bacterias totales. Resultados. LA produjo mayor biogás acumulado a las 72 h y parcial a partir de las 12 h (p≤0.05). SP no mostró diferencias (p>0.05) en celulasas, conteo de bacterias total, DMS y DFDN en los tiempos de fermentación evaluados con el resto de los preservadores. Conclusiones. La producción de biogás parcial y acumulada, el aumento en la tasa de degradación de 8.3 y 91.1 % en la DMS y DFDN de las 24 a 72 h (p≤0.05) con el preservador LA, muestran que la lactosa puede usarse como preservador de bacterias celulolíticas ruminales.

ABSTRACT Objective. To determine in vitro fermentation of cellulolytic ruminal bacterial consortia (CBC) preserved by lyophilization using activated carbon, maltose and lactose as preservatives. Materials and methods. A CBC was isolated from the ruminal fluid of a female water buffalo in selective cellulolytic media. The CBC were lyophilized without preservative (SP), activated carbon (CA), lactose (LA) o maltose (MA) as preservatives. The experimental design was completely random to measure biogas at different time intervals; as well as completely random with 4x3 factorial arrangement, factors were preservative [SP, CA, LA and MA] and fermentation time (24, 48 and 72 h) for pH, ammoniacal nitrogen (NH3-N), dry matter degradation (DMD), neutral detergent fiber degradation (NDFD), enzymatic activity cellulases and total bacteria population. Results. LA produced higher accumulated biogas at 72 h and partial biogas after 12 h (p≤0.05). SP did not show differences (p>0.05) in cellulases, total bacteria population, DMD and NDFD in the fermentation times evaluated with the rest of the preservative. Conclusions. The production of partial and accumulated biogas, the increase in the degradation rate of 8.3 and 91.1% in the DMD and NDFD from 24 to 72 h (p≤0.05) in the LA preservative, show that lactose can be used as a preservative of ruminal cellulolytic bacteria.

Clinical challenges with excipients in insulin formulations and role of concentrated insulin

Most of the insulin formulations in clinical use contain phenol, meta-cresol or both as excipients. These excipients in insulin preparations provide stability and have antimicrobial properties. However, they are reported to be associated with undesirable side-effects especially localised allergic reactions. Amount of excipients injected per unit dose of insulin is a major determining factor in causation of these reactions. This review discusses the excipients in different insulin formulations available in India with potential of precipitating undesirable effects and the use of concentrated insulins to reduce these complications. To avoid the detrimental effects associated with excipients, removal of preservatives or use of insulin preparations devoid of excipients can be an option. Besides these approaches, one approach that can be considered is the use of concentrated insulin to reduce the volume of insulin dose and thereby the excipients. Concentrated insulins address the high insulin requirements of the growing population of patients with type 2 diabetes who require higher insulin doses. Concentrated insulins help in reduction of dose volume as well as amount of excipients injected per unit dose of insulin. U200 (concentrated r-DNA Human Insulin Premix 30/70-200 IU/ml) can be advantageous with better absorption from smaller quantity injected, lesser variability in absorption, lesser pain and discomfort due to smaller quantity, lesser chances of hypoglycaemia all of which can lead to better patient compliance. Thus, concentrated insulin U200 can be one of the alternatives to prevent/reduce clinical complications with excipients in insulins.

Effect of Some Preservatives on Nutritional Quality and Sensory Characteristics of Pickled African Walnut (Tetracarpidium conophorum)

This study was carried out between July-September, 2017 at Food and Industrial Microbiology Laboratory, University of Port Harcourt, Port Harcourt Nigeria. 1 %, 3 % and 5 % citric acid were separately added to brine solution containing pickled African walnut inside three glass jars, and sterilised. Similarly, 1 %, 3 % and 5 % lactic acid was added to already sterilised pickled African walnut mixed with brine solution. Pickled African walnut without preservative was the control sample. The entire setup was stored for 6 Wks at room temperature (28±2°C). At 1 Wk interval, pH of the samples was monitored. Proximate composition and antinutrients in freshly cooked African walnut (FCAW) and pickle from each glass jar were determined using standard methods after 6 Wks storage period and sensory characteristics by 9 point Hedonic scale. The antinutrients, fibre, ash and carbohydrate content of FCAW were higher than that of pickled samples after 6 weeks storage period. The protein content of the pickles ranged between 24.12-25.20 %, ash 2.88-3.22 %, moisture 31.55-33.33 %, fat 28.30-29.24 %, fibre 0.90-1.21 % and carbohydrate 10.08-10.49 %. All the parameters evaluated showed significant differences (P = .05) among the samples. Very strong correlation exist between the proximate composition of the pickles preserved with same concentration of citric and lactic acid but level of antinutrients and sensory evaluation scores of the pickles exhibited weaker correlations with few exceptions. During storage, pH of FCAW steadily increased from 5.6-7.0 but that of pickled samples which ranged between1.8-4.0 decreased. The pickles met U.S. Code of Federal Regulations (21 CFR Part 114) which stipulate that acetic acid added to food products must maintain its pH at 4.6 or below. Sensory evaluation revealed that pickled African walnut preserved with 5 % lactic acid was most preferred. Pickled African walnut preserved with citric and lactic acid is well acceptable to consumers. The preservatives slightly affected its nutritional composition, reduced its pH and level of antinutrients.

Antimicrobial effectiveness of domestic timolol maleate eye drops / 中国药学杂志

OBJECTIVE: To screen out suitable antibacterial agent and reasonable dosage for timolol maleate eye drops. METHODS: According to the method of bacteriostatic effect test in Chinese Pharmacopoeia (Ch.P) 2015, the antimicrobial effectiveness of antimicrobial preservatives at different concentrations was tested to screen out the optimal agent and dosage. RESULTS: The eye drops added with ethyl hydroxybenzoate met the B-level requirements of bacteriostatic efficacy, which was the same as the sample without antibacterial agent, so ethyl hydroxybenzoate was not suitable as the antimicrobial preservative. The growth of five kinds of test microorganisms was inhibited effectively by 0.03 mg·mL-1 benzalkonium bromide. The timolol maleate eye drops with 0.03 mg·mL-1 benzalkonium bromide met the requirement of the quality standard. CONCLUSION: Benzalkonium bromide can be used as the antimicrobial preservative for timolol maleate eye drops.

Effects of Preservative on the Meibomian Gland in Glaucoma Patients Treated with Prostaglandin Analogues / 전남의대학술지

This study compared the effect of preservative-containing (PC) and preservative-free (PF) prostaglandin analogue (PGA) formulations on the ocular surface, especially on the meibomian gland (MG) in patients with open-angle glaucoma (OAG). This is a retrospective study of treatment-naïve patients with OAG (n=80) and healthy controls (n=40). OAG patients were randomized into groups using either PC-PGA or PF-PGA for 12 months. All participants underwent ocular surface and MG examinations including their meibum score, meiboscore, and lid margin abnormality score (LAS). Eighty OAG patients were randomized into two groups (n=42 in PC, n=38 in PF). All PGA and control groups showed similar ocular surface and MG parameters at the baseline. Both PC- and PF-PGA groups showed increased meibum scores, meiboscores, and LASs at 12 months compared to the baseline (all p<0.05). At the 12-months visit, PC-PGA group showed severe OSDI, shorter TBUT, greater OSS, and worse MG parameters than those of the other two groups (all p<0.05). In addition, PF-PGA group showed worse meiboscores, meibum scores, and severe OSS scores than those of the control group (all p<0.05). Both PC and PF formulations can cause damage to the MG in patients using PGA. However, PC formulations induced more ocular discomfort, poorer ocular surface, and more severe MG loss compared to PF formulations. Therefore, it would be advisable to use PF formulations in patients with a preexisting or concomitant ocular surface disease or MGD.

The relationship between topical anti-glaucoma medications and the development of lacrimal drainage system obstruction / A relação entre medicamentos tópicos anti-glaucoma e o desenvolvimento de obstrução do sistema de drenagem lacrimal

ABSTRACT Purpose: To evaluate whether any topical anti-glaucoma medications increase the risk of lacrimal drainage system obstruction or whether the presence of preservatives alone is sufficient to generate obstruction. Methods: This nested case-control study compared a group of patients with lacrimal duct obstruction who received topical anti-glaucoma medications to a control group of patients without obstruction. Results: The medical records of 255 patients with glaucoma who consulted the Oculoplastic Section with complaints of watery eyes were reviewed. Among these patients, 59 exhibited lacrimal drainage obstruction. Ninety-four percent of patients with lacrimal drainage obstruction used beta-blockers, and 41% used prostaglandin analogs. A logistic regression model was used to adjust for age, sex, and the use of other medications. No significant differences were observed regarding the topical anti-glaucoma medications used between groups. Conclusion: No single topical anti-glaucoma medication demonstrated a stronger association with the development of lacrimal duct obstruction.

RESUMO Objetivo: Avaliar se algum medicamento tópico anti-glaucoma aumenta o risco de obstrução do sistema de drenagem lacrimal ou se a presença de conservantes é su fi cien te para gerar obstrução. Métodos: Este estudo de caso-controle aninhado comparou um grupo de pacientes com obstrução do ducto lacrimal que receberam medicações tópicas anti-glaucoma contra um grupo controle de pacientes sem obstrução. Resultados: Foram revistos os prontuários de 255 pacientes com glaucoma que consultaram a Seção de Oculoplástica com queixas de olhos lacrimejantes. Dentre esses pacientes, 59 apresentavam obstrução da via lacrimal de drenagem. Noventa e quatro por cento dos pacientes com obstrução usaram betabloqueadores e 41% usaram análogos de prostaglandinas. Um modelo de regressão logística foi utilizado para ajustar a idade, sexo e o uso de outros medicamentos. Não foram observadas diferenças significativas em relação às medicações tópicas anti-glaucoma usadas entre os grupos. Conclusão: Nenhum medicamento anti-glaucoma tópico único demonstrou uma associação mais forte com o desenvolvimento de obstrução do ducto lacrimal.

Evaluation of used eye drop containers for microbial contamination in outpatient department of tertiary care teaching hospital

Background: Contaminated eyedrops are considered as serious risk factor for many iatrogenic ocular infections. Apart from the risk of infection, microbial contamination may alter the pH of the solution thereby reducing the efficacy of drugs. Presently many preservatives are added to these eye drops preparations to extend the duration of use. Hence authors aimed this study to find the contamination rates in such eye drop preparations.Methods: This was a prospective observational research conducted at Ophthalmology OPD, of tertiary care teaching hospital for the period of 2 months. Total fifty five used eyedrops were collected.Results: Authors found that 25.45% of the collected eye drops were contaminated with various organisms, viz. E. coli (10.90%), Staphylococcus aureus (9.09%), Pseudomonas aerugenosa (1.81%), Bacillus subtilis (1.81%) and Candida albicans (1.81%). Among various eyedrops, mydriatic (60%) eyedrops had the highest rate of contamination. We also found that, different preservatives in the eye drops were presents with different level of microbial contamination.Conclusions: The present study showed that there is a definite co-occurrence between eyedrop contamination and ocular infections irrespective of preservatives. This research raises a concern about questionable efficacy of preservatives.

Effects of hurdle technology on Monascus ruber growth in green table olives: a response surface methodology approach

ABSTRACT An ascomycetes fungus was isolated from brine storage of green olives of the Arauco cultivar imported from Argentina and identified as Monascus ruber. The combined effects of different concentrations of sodium chloride (3.5-5.5%), sodium benzoate (0-0.1%), potassium sorbate (0-0.05%) and temperature (30-40 °C) were investigated on the growth of M. ruber in the brine of stored table olives using a response surface methodology. A full 24 factorial design with three central points was first used in order to screen for the important factors (significant and marginally significant factors) and then a Face-Centered Central Composite Design was applied. Both preservatives prevented fungal spoilage, but potassium sorbate was the most efficient to control the fungi growth. The combined use of these preservatives did not show a synergistic effect. The results showed that the use of these salts may not be sufficient to prevent fungal spoilage and the greatest fungal growth was recorded at 30 °C.

Effects of Several Cosmetic Preservatives on ROS-Dependent Apoptosis of Rat Neural Progenitor Cells

Benzalkonium chloride, diazolidinyl urea, and imidazolidinyl urea are commonly used preservatives in cosmetics. Recent reports suggested that these compounds may have cellular and systemic toxicity in high concentration. In addition, diazolidinyl urea and imidazolidinyl urea are known formaldehyde (FA) releasers, raising concerns for these cosmetic preservatives. In this study, we investigated the effects of benzalkonium chloride, diazolidinyl urea, and imidazolidinyl urea on ROS-dependent apoptosis of rat neural progenitor cells (NPCs) in vitro. Cells were isolated and cultured from embryonic day 14 rat cortices. Cultured cells were treated with 1–1,000 nM benzalkonium chloride, and 1–50 μM diazolidinyl urea or imidazolidinyl urea at various time points to measure the reactive oxygen species (ROS). PI staining, MTT assay, and live-cell imaging were used for cell viability measurements. Western blot was carried out for cleaved caspase-3 and cleaved caspase-8 as apoptotic protein markers. In rat NPCs, ROS production and cleaved caspase-8 expression were increased while the cell viability was decreased in high concentrations of these substances. These results suggest that several cosmetic preservatives at high concentrations can induce neural toxicity in rat brains through ROS induction and apoptosis.

In vitro cytotoxicity of chemical preservatives on human fibroblast cells

Preservatives are widely used substances that are commonly added to various cosmetic and pharmaceutical products to prevent or inhibit microbial growth. In this study, we compared the in vitro cytotoxicity of different types of currently used preservatives, including methylparaben, imidazolidinyl urea (IMU), and sodium benzoate, using the human newborn fibroblast cell line CCD1072Sk. Of the tested preservatives, only IMU induced a reduction in cell viability, as shown using the MTT assay and propidium iodide staining (IMU>methylparaben>sodium benzoate). IMU was shown to promote homeostatic alterations potentially related to the initiation of programed cell death, such as decreased mitochondrial membrane potential and caspase-3 activation, in the treated cells. Methylparaben and sodium benzoate were shown to have a very low cytotoxic activity. Taken together, our results suggest that IMU induces programed cell death in human fibroblasts by a canonical intrinsic pathway via mitochondrial perturbation and subsequent release of proapoptotic factors

Combined effects of garlic essential oil and allyl isothiocyanate against Escherichia coli O157:H7 in vitro and in pork sausage / Efeito combinado de óleo essencial de alho e isotiocianato de alila contra Escherichia coliO157:H7 in vitro e em linguiça suína

ABSTRACT: Escherichia coli O157:H7 is a toxigenic serotype of E. coli and has been associated with foodborne outbreaks involving meat products, vegetables and fresh produces worldwide. Salts for curing are usually employed as antimicrobials in the production of pork sausages. However, salts do not have a significant inhibitory effect on enterobacteria. Due to the growing demand for natural foods, the use of essential oils has been proposed as natural antimicrobials in food. This study aimed to evaluate the effects of garlic essential oil (GO) and allyl isothiocyanate (AITC) against E. coli O157:H7 in vitro and in pork sausage. The Minimal Inhibitory Concentration (MIC) and Minimal Bactericidal Concentration (MBC) of these oils, alone and in combination, against E. coli O157:H7 were determined. Pork sausage was inoculated with 8log CFU/g E. coli O157:H7 and different combinations of GO and AITC. A control group was performed without essential oils. Sausages were packaged and stored at 6°C for 20 days. E. coli O157:H7 population and instrumental color (L*, a*, b*, C* and hue) determinations were performed at 5-day intervals. AITC showed lower MIC and MBC than GO. When combined, AITC and GO showed a synergistic effect. Treatments T3 and T4 showed 1,01log CFU and 1,87log CFU reduction of E. coli O157:H7 compared to control. The redness and the chroma of sausages treated with AITC and GO increased during storage. Together, GO and AITC caused minor changes in taste and flavor of sausages, and were able to reduce the population of E. coli O157:H7 and to maintain the red color of sausage during storage.

RESUMO: Escherichia coli O157:H7 é um sorotipo toxigênico de E. coli associado mundialmente a surtos de doenças alimentares causadas por produtos cárneos. Os sais de cura são normalmente empregados como antimicrobianos na fabricação de linguiças, entretanto, possuem pouco efeito inibitório sobre enterobactérias como E. coli. Devido à crescente demanda por produtos naturais, o uso de óleos essenciais tem sido proposto como antimicrobiano natural em alimentos. O objetivo deste estudo foi avaliar os efeitos do óleo essencial de alho (GO) e isotiocianato de alila (AITC) contra E. coli O157:H7 in vitro e em linguiça. As concentrações inibitória mínima (MIC) e bactericida mínima (MBC) dos óleos, isolados e em combinação, contra E. coli O157:H7 foram determinadas in vitro. Lotes de linguiça foram inoculados com 8log UFC/g E. coli O157:H7 e diferentes concentrações de GO + AITC e estocados a 6°C por 20 dias. Contagens de E. coli O157:H7 e determinação de cor instrumental (L*, a*, b*, C* e hue) foram realizadas a cada 5 dias. Nos testes in vitro, AITC mostrou maior ação inibitória que GO, havendo efeito sinérgico dos óleos quando combinados. Os tratamentos T3 e T4 mostraram redução de 1,01log UFC e 1,87log UFC de E. coli O157:H7 comparados ao controle. A intensidade de cor vermelha e a saturação de cor aumentaram durante a estocagem nas linguiças adicionadas de óleos essenciais. A adição dos óleos GO + AITC causou mínima alteração no sabor e na aparência das linguiças e foi capaz de reduzir a população de E. coli O157:H7 no produto cárneo, mostrando potencial para uso como conservante natural nesse tipo de alimento.

Estudo dos produtos alimentícios para lactentes e crianças de primeira infância: papinhas doces e salgadas / Study of food products for infants and young children: sweet and salty

A fim de avaliar, com base na legislação, a presença de conservantes químicos, valor calórico, rotulagem e conservação em produtos alimentícios para lactentes e crianças de primeira infância, industrializados e orgânicos, foram avaliados vinte e seis rótulos de papinhas doces e salgadas, cujas informações foram coletadas em sites das marcas selecionadas e em dois supermercados da cidade de Salvador, BA. Foram selecionadas quatro marcas, duas industrializadas (A e B) e duas orgânicas (C e D). As papinhas industrializadas (A e B) apresentaram maior variedade quando comparadas às papinhas orgânicas (C e D). Dos resultados obtidos referentes aos produtos indicados para 1ª e 2ª etapas, observa-se que a marca C apresentou maiores valores para o valor calórico, carboidratos e fibras; enquanto a marca D, apresentou maiores teores de proteína e a marca B continha maior teor de sódio. Nas papinhas a partir de 12 meses (3ª etapa), a marca A apresentou maior quantidade de proteínas, gorduras totais, saturadas e sódio, enquanto a marca B, apresentou maiores teores de carboidratos e fibras. Diante do exposto, a marca A apresentou maior quantidade de sódio, gorduras totais e saturadas; a marca B apresentou maiores teores de carboidrato e fibras; enquanto a marca C apresentou variação no valor calórico e a marca D apresentou maior quantidade de proteína.(AU)