Preservatives are chemicals that are added to products that contain an aqueous phase. These include cosmetics, topical medications, household products, foods, and industrial products such as glues, paints, dyes, metalworking fluids, and spin finishes. They are biocidal or biostatic, inhibiting the overgrowth of micro-organisms and protecting and retarding the chemical degradation of the product...

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...

The unending needs and demands for chemical free preservatives in food industry are on the increase due to facts that diseases like cancer complications from oxidative stress have been linked xenobiotics we eat foods as preservatives. There is need safe means of preserving our without side effects why world bio-preservative all forms augment both nutritional properties shelf life products. Bio-...

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...

Consumers and industry experts frequently have negative perceptions of most chemical preservatives. Although people concede that they cannot resolve global food waste issues without preservatives, prefer products Numerous emerging technologies is now surpassing conventional methods for mitigating microbial deterioration in response to consumer demand fundamental health safety considerations, in...

There is growing concern about food safety and especially about inputs of pathogenic microorganisms with possible implications for human health and the environment [Duniere et al., 2011]. Microbial activity is a primary mode of deterioration of many foods and is often responsible for the loss of quality and safety. Concern over pathogenic and spoilage microorganisms in foods is increasing due t...

Food preservation is enhancing shelf-life and food quality to eliminate food-related illness and product spoilage, especially by the use of food additives.The growing consumer demand for effective preservation of food without altering its nutritional quality and free of potential health risks andto find an attractive and alternative approach to chemical preservatives, have stimulated research i...

Over the last decade, more and more studies have been focusing on the bio preservation of various fermented food products, such as dairy products, in order to eliminate the use of synthetic chemical sand additives as preservatives. However, the major problem is that results obtained in laboratory-scale, under well controlled experimental conditions and laboratory chemical designed medium, are n...

Didecyl polyoxyethyl ammonium borate (DPAB), also known as Polymeric Betaine, was developed as a co-biocide for chromium-free copper based wood preservatives in Europe in the 1980’s. DPAB as a wood preservative has been reported previously. This paper summarizes the chemical, physical, and biological properties of DPAB.