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Bio-preservatives and essential oils as an alternative to chemical preservatives in the baking industry: a concurrent review
The use of chemical preservatives in the baking industry is a common practice to extend the shelf life of baked goods However, there is growing...
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Review on the extension of shelf life for fruits and vegetables using natural preservatives
Fruits and vegetables are important for the nutrition and health of individuals. They are highly perishable in nature because of their susceptibility...
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Application of MIP Sensors to the Determination of Preservatives in Nonalcoholic Drinks
AbstractThe piezoelectric sensors modified with a molecularly imprinted polymer (MIP) with potassium sorbate (MIP-E202) and sodium benzoate...
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Dispersive Liquid–Liquid Microextraction of Preservatives for Their Chromatographic Determination in Beverages
AbstractA method of dispersive liquid–liquid microextraction, based on the dispersion of an extractant by the gas phase formed as a result of a phase...
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Fitness effects of synthetic and natural diet preservatives on the edible insect Bombyx mori
Silkworm pupae as widely consumed insect products are good biosources of protein and micronutrients. Silkworm rearing throughout the year can be...
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Antimicrobial effect of combined preservatives using chestnut inner shell, cinnamon, and ε-poly-lysine against food-poisoning bacteria Staphylococcus aureus
Chestnut inner shell, cinnamon, and ε-poly-lysine (ε-PL) have been used for natural preservative of food grade, and combined preservatives (CP) has...
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Optimization and validation of HPLC–DAD method for simultaneous analysis of sweeteners, preservatives, and caffeine in sugar-free beverages
In this study, the optimization and performance evaluation of a high-performance liquid chromatography with diode array detection (HPLC–DAD) method...
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Developmental Formulation Principles of Food Preservatives by Nanoencapsulation—Fundamentals, Application, and Challenges
The role of food additives is to preserve food by extending shelf life and limiting harmful microorganism proliferation. They prevent spoilage by...
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Physicochemical, calorimetry and spectroscopic properties of l-methionine and l-cysteine in presence of sodium based food preservatives
The preservation of various processed food items may alter the physicochemical characteristics as well as the structural properties of the various...
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Biosensors for the Detection of Spoilage Levels and Excess Preservatives in Seafood
Elevated levels of biogenic amines formed as a result of microbial metabolism, as well as the excessive use of preservatives, can affect the quality...
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Systematic evaluation of antimicrobial food preservatives on glucose metabolism and gut microbiota in healthy mice
Certain antimicrobial preservatives (APs) have been shown to perturb gut microbiota. So far, it is not yet fully known that whether similar effects...
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Effects of composite preservatives, CO2-filled packaging and heat convection treatments on the shelf life and physicochemical properties of fresh raw noodles
This study aimed to investigate the effects of four combined treatments (A, CO 2 -filled packaging and heat convection treatments; B, composite...
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Application of interval wavelength selection by iterative space shrinkage approach iVISSA for spectroscopic quantification of spectrally overlap** food preservatives by multivariate calibration
The novel application of Interval Variable Iterative Space Shrinkage Approach i VISSA as an advanced interval variable selector method and partial...
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Application of the poly (POSS-octavinyl-co-N-methylacetamide-co-divinylbenzene) solid extraction column in analyzing preservatives
In this study, a special poly solid-phase extraction (in-tube SPE) column consisting of poly (POSS-octavinyl-co-N-methylacetamide-co-divinylbenzene)...
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Physicochemical properties, bioactive compounds and total antioxidant activity of Blackberry (Syzygium cumini L.) juice retained by preservatives during storage
This study was conducted to analyze the impact of sodium benzoate (SB), potassium sorbate (PS), and citric acid (CA) on the physicochemical...
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Molybdenum disulfide-graphene oxide composites as dispersive solid-phase extraction adsorbents for the enrichment of four paraben preservatives in cosmetics
Molybdenum disulfide-graphene oxide composite (MoS 2 /GO) was synthesized and used as the adsorbent in dispersive solid-phase extraction. Four paraben...
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Aesculin based glucosamine-6-phosphate synthase inhibitors as novel preservatives for food and pharmaceutical products: in-silico studies, antioxidant, antimicrobial and preservative efficacy evaluation
BackgroundPresently available chemical based synthetic preservative have emerged with various side effects, so the aspiration of natural and side...
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Development and validation of a HPLC-UV method for methadone hydrochloride quantification in a new oral solution with preservatives to be implemented in physicochemical stability studies
PurposeThe Pharmacy Service of the Infanta Leonor University Hospital acquires, compounds, distributes and dispenses more than 3000 L of methadone...
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Gas Chromatography–Mass Spectrometry Combined with Successive Dilution for the Determination of Preservatives in Pharmaceuticals
AbstractSome aspects of sample pretreatment and instrumental approaches for the quantification of sorbic acid ( SA ), benzoic acid ( BA ), methylparaben...
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Simultaneous determination of dehydroacetic acid, benzoic acid, sorbic acid, methylparaben and ethylparaben in foods by high-performance liquid chromatography
In this study, an analytical method was established and validated to determine the preservatives such as dehydroacetic acid, benzoic acid, sorbic...
