Natural food preservation method refers to application of naturally produced antimicrobial compounds that are obtained from plants, animals and microbes to prevent food spoilages microorganism, proliferation and growth of food borne pathogens in food and foods products. Now it is the time of growing interest of many researchers with the application of these natural antimicrobial compounds as sa...

background: chemical preservation has become an increasingly important practice in modern food technology and herbal medicinal products with the increase in production of processed and convenience products. objective: in the present study, a reversed-phased hplc method for simultaneous determination of the preservatives sodium benzoate (sb) and potassium sorbate (ps) is described. methods: the ...

Background & Aim:Nowadays, the use of chemical preservatives has been limited due to the controversial adverse effects. In this study, we evaluated the preservative potency of product with active herbal ingredients (Barij Baby cream) in contrast with the same products with two different chemical preservatives including methylparaben plus propylparaben and potassium sorbate plus...

Contact allergy is detected in every second child with the symptoms of chronic or recurrent eczema, and in every third child the final diagnosis is allergic contact dermatitis. Haptens responsible for the majority of contact sensitizations in children are substances ubiquitous in our environment, e.g. metals, preservatives, fragrances, propolis, and balsam of Peru. Much concern is provoked by t...

Quinones are central intermediates in wine oxidation that can degrade the quality of wine by reactions with varietal thiols, such as 3-sulfanylhexanol, decreasing desirable aroma. Protection by wine preservatives (sulphur dioxide, glutathione, ascorbic acid and model tannin, phloroglucinol) was assessed by competitive sacrificial reactions with 4-methyl-1,2-benzoquinone, quantifying products an...