background & aim:nepeta racemosa is an herbal and medicinal plant and this report aims to   identify chemical compositions of the essential oils and volatiles of its   aerial parts through classical and advanced methods.  experimental: chemical profiles of the essential oils and volatile compounds from the aerial parts of nepeta racemosa obtained through hydrodistillation (hd), solvent-free mic...

Hay preservatives such as acids, bacterial inoculants, enzymes and other compounds, allow for hay to be baled at higher moisture levels (18-25%), thus decreasing field drying times. Baling at higher moisture means that there will be reduced in-field dry matter (DM) and leaf loss. While preservatives do not add anything in terms of nutritive value, they prevent heating and mold development if ha...

Plant essential oils are potential source of antimicrobials of natural origin. Essential oils and extracts obtained from many plants have recently gained a great popularity and scientific interest. Consumer demand for natural preservatives has increased, whereas the safety aspect of chemical additives has been questioned. The plant oil has been reported to have antibacterial, antifungal, antivi...

The cases of contact dermatitis due to using polyvinyl alcohol (PVA) towel containing isothiazolinone preservatives have been reported in Japan and we had investigated the concentrations of isothiazolinones and the removal of these preservatives from PVA towels by washing before initial use in the previous study conducted from 2011 to 2012. However, the clinical information regarding contact de...

This work aimed to study and compare the effect of incorporation agro-industrial by-products (chestnut shell, grapeseed, pomegranate peel) into yoghurts fortify them while assessing their potential replace synthetic preservatives. From each by-product, phenolic extracts were obtained characterized. All demonstrated antioxidant antibacterial properties, capacity inhibit α-amylase. Chestnut shell...

henols and phenolic substances are aromatic hydroxy compounds classified as monohydric (e.g., phenol, cresols [methylphenols], xylenols [dimethylphenols]), dihydric (e.g., catechols [odihydroxybenzenes], resorcinols [m-dihydroxybenzenes]) or polyhydric (with three or more hydroxy groups), depending on the number of hydroxyl groups attached to the aromatic benzene ring (McNeely et al. 1979). The...

A food additive is any substance added to food primarily for preservation purposes and the consumer demands for a variety of safe and tasty, convenient and colourful foods. Additives and preservatives have been used for a very long time and contributed significantly to product development by the food industry. Despite the advances in the field of product development, some consumers have real co...

Since the discovery of AFB1 as an important mycotoxin in 1960, several investigations have attempted to develop methods for the degradation and removal of mycotoxins from food and feed. The use of chemical preservatives in food to abate the mycotoxin problem has disadvantages due to residual effects of these preservatives on human and animal health (Freedman 1980; Parke and Lewis 1992; Knezevic...

The use of preservatives must be optimized in order to ensure the efficacy of an antimicrobial system as well as the product safety. Despite the wide variety of preservatives, the synergistic or antagonistic effects of their combinations are not well established and it is still an issue in the development of pharmaceutical and cosmetic products. The purpose of this paper was to establish a spac...