Despite the fact that researchers have been working on preservation of raw milk at room temperature for several decades, most processes are limited to use chemical preservatives. One major problems self-life is its spoilage ambient during summer season. Therefore, in present study, research has conducted control 4 °C and 35 (considered different regions’ temperatures). ε-Polylysine, a natural p...

Abstract: Background: Essential oils are currently the subject of intensive scientific study, and their potential as active medicinal compounds or natural preservatives has attracted attention cosmetic pharmaceutical industries. Objectives: The objectives present study were: to develop a emulsion based on different concentrations synthetic preservative essential oils, applied preservatives; eva...

A rapid quantitative assay of 14 antibiotics and 6 chemical preservatives by the cylinder-plate diffusion method is described, in which Bacillus stearothermophilus ATCC 12980 was used as the test organism. After 4 hr of incubation at 65 C, the zones of inhibition can be read off easily with the naked eye. The 4-hr assay was compared under identical conditions with the conventional 16- to 18-hr ...

The purpose of this paper is to review the possible role of polypharmacy in causing dry eye disease (DED), reflecting the complex interactions and complications associated with the use of multiple systemic and topical ocular medications. The pharmacological, physiological, anatomical, and histological mechanisms causing dry mouth differ little from those causing dry eye. Oral polypharmacy is th...

BACKGROUND Regarding the public health concerns over the use of food preservatives in yoghurt drink "Doogh", the aim of this study was the determination of sodium benzoate, potassium sorbate and natamycin in Doogh. Based on Iranian national standard, none of these preservatives are permitted to be used in Doogh. METHODS A total of 39 Doogh samples were analyzed through RP-HPLC in order to qua...

Introduction: Primary dosage forms are basic preparations whose shelf life is a challenge for the practice. Kwatha preparation which easily prone to contamination and can be marketed only by addition of suitable preservatives increase life. So being practiced prolong kwatha but presently using chemical harmful body even have carcinogenic effects. Hence there aroused need find natural preservati...