Evaluation of efficacy of preservatives associated with Achillea millefolium L. extract against Bacillus subtilis

A eficácia antimicrobiana de conservantes empregados em formulações cosméticas foi avaliada usando Phenova® e Imidazolinidil uréia que inibiram o crescimento de Bacillus subtilis no extrato de Achillea millefolium L. e Nipagin®/ Nipasol® 0,2% em propilenoglicol não apresentaram efeito microbicida.

Effects caused by the spinal administration of ketamine S (+) 5% with no preservatives, using a single puncture, and located on the spinal cord and meninges in rabbits

PURPOSE: To evaluate the effect of ketamine S (+) 5% with no preservatives and administered as a subarachnoid single puncture on the spinal cord and meninges of rabbits.METHODS: Twenty young adult female rabbits, each weighing 3500-5000 g and having a spine length between 34 and 38 cm, were divided by lot into two groups (G): 0.9% saline in G1 and ketamine S (+) 5% in G2, by volume of 5 μg per cm column (0.18 mL). After intravenous anaesthesia with ketamine and xylazine, the subarachnoid space was punctured at S1-S2 under ultrasound guidance, and a random solution was injected. The animals remained in captivity for 21 days under medical observation and were sacrificed by decapitation. The lumbosacral spinal cord portion was removed for immunohistochemistry to assess the glial fibrillary acidic protein (GFAP), and histology was assessed using hematoxylin and eosin (HE) stain.RESULTS:No histological lesions were found in the nervous tissue (roots and cord) or meninges in either group.CONCLUSION: The ketamine S (+) 5% unpreserved triggered no neurological or histological lesions in the spinal cord or meninges of rabbits.

Pulsing With Low Concentration Gibberellin Plus Benzyladenine or Commercial Floral Preservatives Affect Postharvest Longevity, Quality, and Leaf Chlorosis of Cut Lilies and Gladioli

Effects of pulsing with different concentrations of gibberellin plus benzyladenine (GA(4+7) + BA), a proprietary mixture of GA(4+7) plus BA in a commercial floral preservative (GA(4+7) + BA + preservative), or a propriety mixture of sugar plus acidifier developed for bulbous flowers (floral bulb preservative) were studied on postharvest performance and quality of cut lily (Lilium hybrids) and gladiolus ( Gladiolus hybrids) flowers. Pulsing of cut stems of lily with GA(4+7) + BA at 5 or 2 mL.L-1 GA(4+7) + BA + preservative for 20 hours at 3 +/- 1 degrees C extended the vase life and controlled leaf chlorosis of 'Cobra'oriental lily and 'Cappuccino'and Pot Corn'asiatic lily. Cut 'Orange Art'asiatic lily performed best when pulsed with GA(4+7) + BA at 10 mg.L-1. For cut gladiolus, pulsing with GA(4+7) + BA at 10 mg.L-1 extended the vase life of 'Alice', 'Mammoth', and 'Passion', while 'Scarlet'had the longest vase life when pulsed with 5 mg.L-1 GA(4+7) + BA. GA(4+7) + BA + preservative also extended the vase life and controlled leaf chlorosis, but the floral bulb preservative had no effect on vase life extension or preventing leaf chlorosis of lilies. Gladiolus cultivars had no or minor leaf chlorosis during vase period. Overall, overnight pulsing with GA(4+7) + BA + or GA(4+7) + BA + preservative extended the vase life and prevented leaf chlorosis

Lactic Acid Bacteria Antimicrobial Compounds: Characteristics and Applications

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Evaluation and Application of TS-FF-AAS System Using Ceramic Tube as Atomization Cell for Tin Determination in Canned Foods

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Desenvolvimento e validação de método analítico para determinação de benzoato, sorbato, metil e propilparabenos em produtos alimentícios utilizando a eletroforese capilar

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Produção de polpas de mangas Tommy Atkins, na Amazônia setentrional, através da aplicação de preservativos e da pasteurização

The present work had evaluated the efficiency of the pasteurization and the use of preservatives in mangos pulps (Mangifera indica L.) refrigerated. Before carrying out the treatments, the fruits had been cleaned in solution of sodium hypochlorite (NaOCl) at 100 mg. L(-1), for 10 minutes. After the processing, it was carried out through the adjustment of pH of pulps for 3.0 and the adjustment of the water activity (W(a)) at 0.95. The used variable had been the branching (hot water at 95 +/- 5 degrees C, for 0 and I minute), the addition of sodium benzoate in the concentrations of 0; 200 and 500 mL.L(-1) and, sulfite dioxide (SO(2)) in 0, 100 and 200 mL.L(-1). Then the pulps had been packed in low density polyethylene (LDPE) bags of 0,060 mm (0.10 x 0.12 m - without free space and content of 500g of pulp) and, conditioned in at 20 +/- 1 degrees C e 80 +/- 3% of R.H, for 28 days. At the end of the experiment, the treatments not submitted to the branching had shown the biggest ascorbic acid levels. However, in these same treatments had been noticed intense microbiological activity and raised levels of pH. There aren't significant differences between the tested treatments in the titratable acidity (TA) and soluble solids (SS) analyses. Due to the absence of black spot in the pulps used during all the experimental period, it couldn't be detected the differences between the application of the SO(2) and the use of the branching. The lower index of microbiological contamination and the preference of the judges in the sensorial panel had been attributed to the submitted treatments to the branching, addition of 500mL.L(-1) of sodium benzoate and addition of 200mL.L(-1) of sulfite dioxide.

The use of the challenge test to analyse preservative efficiency in non-sterile cosmetic and health products: applications and critical points

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Use of Natural Products for Post-Harvest Preservation of 'Vega' Cut Roses

Use of natural products as floral preservatives has helped to reduce the indiscriminate use of chemical products in flower preservation. In this study, we tested the ability of certain natural products to maintain the quality and to increase the commercial durability of 'Vega' cut roses. We employed a randomized factorial design with six post-harvest treatments and four evaluation dates. The following treatments were tested: 1) distilled water; 2) methyl jasmonate (350 mu M) applied in a four-hour pulse; 3) methyl jasmonate (500 mu M) spraying; 4) mint oil (100 ppm); 5) ginger oil (100 ppm); and 6) propolis (0.05%) as a maintenance solution. Flowers were kept at 20+/-2 degrees C and 67+/-3% RH. Physiological and qualitative evaluations were conducted. Natural products had a beneficial effect on the shelf life of the flowers. However, for all evaluated parameters, the methyl jasmonate spray was the most efficient treatment to maintain floral quality, resulting in less fresh-mass loss and a lower flower respiratory rate. Methyl jasmonate spray also improved the maintenance of coloration, relative water content and concentration of reducing sugars, thus extending the shelf life of roses.

Homogenous implant in rat tibias of matrix preserved in 98% glycerin: histomorphologic study.

As a chemical medium for preservation of tissues, glycerin has shown good results because it maintains the cellular integrity despite the tissue dehydration it causes. Taking advantage of the osteoinducing properties of the osseous matrix and glycerin as a proper medium for tissue preservation, osseous matrix was implanted in rat tibias. Twenty-four rats were used, each receiving two surgical wounds. In one of the wounds an osseous matrix preserved in 98% glycerin was implanted and the other received a matrix without preservatives. Six animals were sacrificed on days 10, 20, 30 and 60 post-implant. After routine histological processing, the specimens were stained in hematoxylin-eosin and Masson's trichrome. The results showed that the matrixes preserved in glycerin presented faster resorption with replacement by newly formed tissue.

Excipientes de medicamentos e as informações da bula

Aim: To evaluate the presence of preservatives, dyes, sweeteners and flavouring substances in 73 pharmaceutical preparations of 35 medicines for oral administration, according to drug labeling information about the excipients. Methods: 35 medications were selected, both over-the-counter and prescription durgs, marketed in Brazil. The sample included: analgesic/antipyretic, antimicrobial, mucoregulatory, cough and cold, decongestant, antihistamine, bronchodilator, corticosteroid, antiinflammatory and vitamin medications. We collected data on 73 preparations of these drugs, according to drug labeling information regarding preservatives, dyes, sweeteners and flavourings. Results: Methylparaben and propylparaben were the most common preservatives found (43% and 35.6% respectively). The most common sweeteners were: sucrose (sugar) (53.4%), sodium saccharin (38.3%) and sorbitol (36.9%). Twenty-one medicines (28,7%) contained two sweeteners. Colourless medicines predominated (43.8%), followed by those with sunset yellow dye (FD&C yellow no. 6) (15%). Five products (6.8%) contained more than one colour agent. Tartrazine (FD&C yellow no. 5) was present in seven preparations (9.5%). Fruit was the most common flavouring found (83%). Labelings of drugs which contained sugar frequently omitted its exact concentration (77%). Of the four labelings of medicines which contained aspartame, two did not warn patients regarding phenylketonuria. Conclusions: Omission and inacuracy of drug labeling information on pharmaceutical excipients may expose susceptible individuals to adverse reactions caused by preservatives and dyes. Complications of inadvertent intake of sugar-containing medicines by diabetics, or aspartame intake by patients with phenylketonuria may also occur.

Verificação da atividade antibacteriana de sabonete líquido contendo extrato glicólico de Dimorphandra mollis Benth.

Dimorphandra mollis Benth., Compositae, false barbatimão, has been used topically as a healing, astringent and antibacterial. In this study, antibacterial activity was verified on liquid soap containing glycolic extract of D. mollis (DGE) at different concentrations (8, 15 and 20%) and at different pH levels (6 and 8). Five soap formulations (F) were prepared: F1 - tryclosan (0.1%), F2 - DGE (8%), F3 - DGE (15%), F4 - DGE (20%) and F5 - without preservatives. Bark of D. mollis were dried in a circulating air oven and ground. The rude extracts were prepared by turbo extraction with ethanol. After screening, the extract were concentrated in rotating evaporator, lyophilized and resuspended in propileneglycol to obtain the glycolic extract. The antimicrobial activity was verified by diffusion in agar method, using cylinder in plate. Plates containing Staphylococcus aureus, Pseudomonas aeruginosa and Escherichia coli were incubated at 37°C for 24 hours. After incubation, the results were analysed with a pachymeter, observing the bacterial grouth inhibition halo diameter. It was verified that the liquid soap containing tryclosan caused on inhibition of bacterial growth at both pH levels; the soaps without preservatives and containing DGE, independently of the concentration and pH levels used, did not present antibacterial activity.

Efeito do álcool e formol sobre a composição isotópica de δ 13C e de δ 15N em Plagioscion squamosissimus e Hypophthalmus edentatus (Pisces, Osteichthyes)

The present study investigates the δ 13C and δ 15N isotopic composition in frozen samples (control), samples in alcohol and in formaldehyde of Plagioscion squamosissimus and Hypophthalmus edentatus. From each individual we extracted a strip of muscle from the region above the lateral line, in the dorsal fin base, that was divided into three equal parts, each one was submitted to one type of treatment: freeze - control group (-15oC), conservation in alcohol 70% and fixation in formaldehyde 4%. Samples were kept under those treatments for 30 days, washed and submerged in distilled water for 4 hours. Afterwards, they were dried up in air oven at 60oC for 48 hours and macerated until the obtaining of a fine powder. A significant difference was found in isotopic values of carbon and nitrogen, between the control and the samples in alcohol and formaldehyde, except for δ 13C from the H. edentatus samples in formaldehyde. The carbon isotopic values of samples in alcohol were mostly enriched compared to control, whereas the samples in formaldehyde presented depleted values in relation to the control. The nitrogen isotopic values for both samples preserved in alcohol and formaldehyde were enriched when compared to the values of frozen samples, independently of used preservatives. Therefore, the isotopic correction should be accomplished according to the isotope and preservative employed for species of freshwater fish.

Determination of 2-methylimidazole and 4-methylimidazole in caramel colors by capillary electrophoresis

The use of chemical preservative compounds is common in the food products industry. Caramel color is the most usual additive used in beverages, desserts, and breads worldwide. During its fabrication process, 2- and 4-methylimidazole (MeI), highly carcinogenic compounds, are generated. In these cases, the development of reliable analytical methods for the monitoring of undesirable compounds is necessary. The primary procedure for the analysis of 2- and 4-MeI is using LC- or GC-MS techniques. These procedures are time-consuming and require large amounts of organic solvents and several pretreatment steps. This prevents the routine use of this procedure. This paper describes a rapid, efficient, and simple method using capillary electrophoresis (CE) for the separation and determination of 2- and 4-MeI in caramel colors. The analyses were performed using a 75 μm i.d. uncoated fused-silica capillary with an effective length of 40 cm and a running electrolyte consisting of 160 mmol L-1 phosphate plus 30% acetonitrile. The pH was adjusted to 2.5 with triethylamine. The analytes were separated within 6 min at a voltage of 20 kV. Method validation revealed good repeatability of both migration time (<0.8% RSD) and peak area (<2% RSD). Analytical curves for 2- and 4-MeI were linear in the 0.4-40 mg L-1 concentration interval. Detection limits were 0.16 mg L-1 for 4-MeI and 0.22 mg L-1 for 2-MeI. The extraction recoveries were satisfactory. The developed method showed many advantages when compared to the previously used method. © 2013 American Chemical Society.

Antibacterial activity of oregano essential oil against foodborne pathogens

Purpose: This paper aims to evaluate in vitro antibacterial activity of oregano essential oil against foodborne pathogens as a starting point for the use of spice as a natural preservative in food. Design/methodology/approach: Disc and well-diffusion assays were performed to investigate antibacterial activity of oregano essential oil against six bacteria strains: Bacillus cereus, Bacillus subtilis, Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus and Salmonella Typhimurium. Three concentrations of oregano essential oil were employed: 1.0 percent, 2.0 percent and 5.0 percent. Bacterial growth inhibition was determinate as the diameter of the inhibition zones. Findings: Oregano essential oil showed antibacterial activity against spoilage microorganisms, at different concentrations, except for P. aeruginosa. There was a significant difference between methodologies only for the microorganism S. aureus. The results provided evidence of the existence of significant differences among the concentrations of oregano essential oil for each microorganism evaluated. Research limitations/implications: Although the research for this paper involved only oregano essential oil, it provided a starting-point for further investigations concerning spices as natural preservatives for food systems. Practical implications: Disc and well-assays were found to be simple and reproducible practical methods. Other spices, their essential oil and extracts might be researched against other micro-organisms. Furthermore, in situ studies need to be performed to evaluate possible interactions between essential oils and compounds naturally present in food against microbial strains. Social implications: The imminent adoption of measures to reduce the use of additives in foods and the reduction on using such compounds. Originality/value: This study provides insights that suggest a promising exploratory development of food natural preservative against spoilage microorganisms in food systems by the use of oregano essential oil. © Emerald Group Publishing Limited.