Concentrations Of Sodium Benzoate Research Articles

The development of ternary and quaternary solid dispersion based hydrotropic blends of atorvastatin calcium

Background and objective: Atorvastatin calcium (ATV) has a solubility in aqueous solutions of greater than 0.1 mg/ml to less than 1 mg/ml, which is very slightly soluble. When developing dosage forms for these medications, formulation scientists still face challenges. This study's goal was to use various hydrotropic agents in the formation of solid dispersion-based hydrotropic blends to improve the solubility properties of atorvastatin calcium. Methods: In this study, twenty-two distinct binary, ternary, and quaternary formulations of ATV were prepared by employing five different hydrotropic agents and combining at least two hydrotropic agents in concentrations of 10% and 20% (w/v). Moreover, solid dispersion by the solvent evaporation method and physical mixture-based hydrotropic blends in the ratio of (1:2) have been formulated. The produced formulations were characterized using an FTIR analysis. Results: According to the findings, binary formulations containing 20% (w/v) concentrations of sodium benzoate (SB), sodium salicylate (SS), and resorcinol (R) enhanced the solubility ratio of ATV by 439.31, 689.57, and 106.21 folds, respectively. Furthermore, ternary formulations (FT14) and quaternary formulations (FQ18) resulted in the enhancement of ATV solubility by 938.45 and 995.12 folds, respectively. Ternary solid dispersion demonstrated the highest enhancement in solubility ratio by 87.68 folds and resulted in a higher dissolution rate of ATV than pure samples of the drug. Finally, FTIR analyses excluded any interactions between medications and excipients by showing no noticeable shift in the peaks. Conclusion: Solid dispersion based hydrotropic blends can provide the production of the dosage forms of practically insoluble drugs with a favorable enhancement ratio in solubility.

Controlling Enzymatic Browning in Apples: Inhibiting Polyphenol Oxidases Activity

Objective The browning phenomenon in fruits, particularly in apples, is a result of various enzymatic reactions, with polyphenol oxidases (PPOs) being the primary culprits. These enzymes catalyze the oxidation of phenolic compounds in the presence of oxygen, leading to the production of brown pigments, and compromising the quality, texture, and appearance of fruits. Aims This study aimed to investigate methods for mitigating enzymatic browning in apples by targeting the activity of PPO through the application of chemical treatments. Given the adverse impact of enzymatic browning on the sensory and nutritional qualities of apples, the research explored strategies involving chelating agents, antioxidants, agents of firmness, and acidifying agents. Methods Effective pre-treatment of apple samples was essential to overcome the natural cuticle barrier, thereby optimizing the efficacy of subsequent chemical interventions. The research revolved around the application of chelating agents, antioxidants, agents of firmness, and acidifying agents to suppress PPO activity. The systematic evaluation considered various concentrations of ascorbic acid, potassium metabisulfite (KMS), and sodium benzoate under diverse temperature and potential hydrogen (pH) conditions. Results The findings underscored the effectiveness of a variety of chemical treatments in inhibiting PPO activity, resulting in a noteworthy reduction in enzymatic browning in apples. Ascorbic acid exhibited substantial PPO inhibition at specific concentrations, while KMS and sodium benzoate demonstrated varying degrees of inhibition, ranging from moderate to prominent. Notably, the combination of KMS and sodium benzoate at an optimal concentration emerged as a highly effective approach, effectively preventing enzymatic browning across diverse conditions. Conclusion In conclusion, this research emphasizes the efficacy of chemical treatments, encompassing chelating agents, antioxidants, agents of firmness, and acidifying agents, in mitigating PPO activity and controlling enzymatic browning in apples. The synergistic effect of potassium metabisulfite and sodium benzoate displays significant promise, offering a viable solution to extend the shelf life of apples while preserving their sensory and nutritional attributes. These findings hold substantial significance in the realm of food preservation, with the potential to contribute to addressing global food scarcity challenges.

Assessment of physicochemical parameters, and antioxidant properties of mango concentrate during different storage intervals

ABSTRACT Pakistan is one of the biggest mango producing country in the world. Post-harvest losses of mango occur due to lack of storage facilities. Mango can be converted into concentrate to utilize it for longer period. In the current study, the physicochemical profile and storage stability of mango concentrate was investigated to evidence the opportunity of preservation method. Three different concentrations (0.1%, 0.2%, and 0.5%) of citric acid, sodium benzoate and potassium sorbate were applied. All chemical preservatives significantly (p ˂ 0.05) increased viscosity, total soluble solids (TS), reducing sugar (RS), non-reducing sugar (NRS), total soluble solids (TSS), and titratable acidity (TA), while the moisture content, pH, DPPH antioxidant activity, TPC (total phenolic content), TFC (total flavonoid content) and the level of texture acceptance decreased during the storage. The moisture content was decreased from 43.4% to 34.9% during storage. Phytochemical analysis showed that mango concentrate is a potential source of antioxidant compounds and has higher DPPH radical scavenging activity. Regarding preservation solution, it is suggested that sodium benzoate and citric acid might be utilized for industrial applications.

Toxicological assessment of sodium benzoate in Drosophila melanogaster.

Sodium benzoate (SB), the sodium salt of benzoic acid, is a food preservative with wide applications in the food, cosmetic and pharmaceutical industries due to its ability to kill many microorganisms effectively. Experimental evidence however suggests that excessive intake of SB poses detrimental health risks among consumers in the population. The present study investigated the toxic effects of various concentrations of SB using Drosophila melanogaster as a model. Adult wild-type flies of Canton S strain (1- to 3-daysold) was orally exposed to SB (0, 0.5, 1.0, 2.0 and 5.0 mg/5 g diet) to evaluate survival rates for 21days. Thereafter, we evaluated markers of oxidative stress, antioxidant status and behavioral activity in D. melanogaster exposed to SB for seven (7) days. We observed that SB (2.0 and 5.0 mg/5 g diet) decreased the survival of D. melanogaster. Also, SB inhibited glutathione-S-transferase activity and depleted total thiols and nonprotein thiols contents. Moreover, SB (5 mg/5 g diet) increased nitric oxide (nitrite/nitrate) level and reduced flies' emergence rate. Conclusively, findings from this study revealed that exposure to high concentrations of SB reduced survival rate and induced toxicity via the induction of oxidative stress and inhibition of antioxidant enzymes in D. melanogaster.

Anti-angiogenic and oxidative effects of sodium benzoate at different concentrations in chorioallantoic membrane model

<b>Aim:</b> Due to the increased consumption of packaged foods, exposure to food additives is also increasing. Sodium benzoate (SB), a frequently used food additive, is generally used in alcoholic beverages, fruit, and vegetable juices, carbonated soft drinks, canned food, and various sauces. It is used to inhibit the formation of mold, yeast, and bacteria. This study was carried out to investigate the effects of SB exposure on angiogenesis and oxidant-antioxidant balance.<br /> <b>Materials & methods:</b> Three different concentrations of SB, bevacizumab, and empty pellets were prepared, placed on chorioallantoic membrane (CAM), and examined for anti-angiogenesis. Total antioxidant capacity (TAC) and total oxidant capacity (TOC) measurements were made in the albumen samples, and oxidative stress index (OSI) value was calculated.<br /> <b>Results:</b> The control group had no anti-angiogenic effect, but the bevacizumab group had a strong anti-angiogenic effect.10<sup>-3</sup> M SB had a weak anti-angiogenic effect, but 10<sup>-4</sup> M SB and 10<sup>-5</sup> M SB showed no anti-angiogenic effect. TOC levels increased with SB in a dose-dependent manner. TAC levels decreased depending on the dose in the experimental groups with SB application. OSI levels increased depending on the dose increase in SB.<br /> <b>Conclusions:</b> SB exposure caused a dose-dependent increase in oxidative stress and anti-angiogenic effect in CAM model.

Study on the identification and quantification of sodium benzoate in different brands of jelly by high performance liquid chromatography

A reversed-phase high-performance liquid chromatography analysis was carried out for rapid determination and quantification of sodium benzoate in different jelly products. Sodium benzoate is allowed food additive by universal laws in processing in restrictive amounts, but its content must be declared and must not exceed the established limits by legislation. An experimental study for the level of sodium benzoate in different brands of jelly available in the markets, stores and shops in the Tangail region in Bangladesh was determined by high-performance liquid chromatography. Chromatographic separation was achieved with isocratic solvent system of sodium acetate and acetic acid buffer (pH = 4.0): acetonitrile as 70:30 with a flow rate of 0.8 mL/min; chromatograms were recorded at 254 nm. The injection volume was 20 µL. The concentrations of sodium benzoate in all the samples were calculated by the external standard method with calibration of correlation coefficient 0.985 from the standards calibration curves. The limit of detection and quantification for sodium benzoate was 0.0003 mg/100 mL and 0.0009 mg/100 mL respectively. Quantification of the selected brand jellies revealed that the level of the used sodium benzoate was within the FDA standard range. But by comparing with the Bangladesh Standard and Testing Institute (BSTI), Brand-3 jelly samples were found to exceed the current legal limits.

Studies on the Preservation of Kokum (Garcinia indica) Rind Juice at Ambient Storage Condition

The study aimed to determine the effect of different concentrations of sodium benzoate at ambient storage condition on kokum rind juice. For this experiment, Factorial Completely Randomized Design (F.C.R.D.) was used. During the investigation, the chemical parameter, microbial analysis and sensory qualities of kokum rind juice were studied. During the 3 months of ambient storage condition, analysis was conducted at the interval of one month. The chemical parameter like acidity, TSS, reducing sugar, total sugar, anthocyanins and microbial analysis, sensory qualities changed significantly. From the experiment it can be concluded that the kokum rind juice could be stored at 1500 ppm sodium benzoate concentration in a good acceptable condition at ambient storage condition.

Estimation of the Ability to Decompose Sodium Benzoate by a Bacterium Isolated from Biohumus Eicenia Fetida

The study presents growth kinetics of a BG28 bacterial strain isolated from vermicompost (generated with the use of Eisenia fetida worms). The strain was given a codename BG28. It was revealed that the isolate is capable of using high concentrations of sodium benzoate (up to 15 g/l) as a substrate. At the same time, the rate and division constants of a culture that grows at 5 g/l, 10 g/l, and 15 g/l do not differ. However, the mean and specific increment of BG28 at the end of the logarithmic growth phase is significantly higher in the variant with 5 g/l. It was testified, that with the shortest duration of the logarithmic growth phase on a medium with 5 g/l, the substrate loss constant is higher than in other variants. The difference in the kinetic parameters of the culture at 5 g/l and 10 g/l sodium benzoate is insignificant. With an increase of the substrate concentration to 15 g/l, the duration of the logarithmic growth phase increased significantly, but the sodium benzoate decrease constant was found to be the lowest. During the study of the individual properties of BG28, it was revealed that the strain is capable of growing on benzoic acid. On this basis, it can be assumed that the culture contributes to the degradation of plant residues during vermicomposting. Besides, the isolate grows on a mineral nutrient medium with polyethylene glycol 6000 and liquid paraffin. In the process of the individual properties estimation, it was revealed that the strain is capable of local suppression of the Alternaria brassicicola VKM F-1864 mold growth when co-cultivated on agar nutrient medium.

Sodium benzoate in locally available soft drinks and its effect on DNA damage and liver function in rats

Sodium benzoate (E211) is used as a preservative in several kinds of food. One of the essential uses of E211 is to preserve non-alcoholic carbonated beverages. The amount of sodium benzoate in 17 local soft drink samples was estimated in the present study. The in vivo effects on biochemical aspects of the liver, kidney function, and DNA damage in lymphocytes were also investigated after oral administration of sodium benzoate in rats over 12 days. The control and experimental groups were fed standard pellet diet and distilled water ad libitum; and administered distilled water (control) and different concentrations (30, 60, and 120 mg/kg body weight) of sodium benzoate once daily through a stomach tube (0.5 ml), respectively. The alkaline comet assay was performed to investigate the possible DNA damage induced by E211 in lymphocytes. At the end of the experiment, after overnight fasting the rats were sacrificed and blood samples were collected. Animals showed no significant weight loss or gain. The investigation revealed that twelve samples contained a higher level, and the rest had trace or below the recommended maximum permitted concentration (150 mg/l) of E211 as a preservative in the soft drinks. The percentage of tail DNA (p < 0.01) and olive tail movement (p < 0.05) was significantly increased in lymphocytes that were treated with high concentration (120 mg/kg body weight) of sodium benzoate, indicated substantially higher DNA damage (3.5 times) in lymphocytes compared to control. Moreover, serum AST activity level was increased significantly (p<0.05) in the group treated with a higher dose (120 mg/kg body weight) of E211, indicating malfunction of the liver. The preservative did not significantly affect serum ALT and ALP activity, total bilirubin, creatinine, and urea level. Nonetheless, our findings suggest that caution should be adopted for using sodium benzoate as a preservative in various food products. Dhaka Univ. J. Biol. Sci. 30(3 CSI): 371-383, 2022 (June)

Effects of Different Preservative Treatment on the Sugar Content of Kunu- Zaki in University of Agriculture Makurdi, Benue State Nigeria

This study is to determine the shelf life of kunuzaki under different temperatures regimes, and the role of additives to the alteration in its shelf life or chemical components and also to possibly find a means of extending its shelf life using additives and temperature without the lowering its nutritional quality. During the study it was observed that appropriate concentrations of sodium benzoate and pasteurization can be used as preservative and preservative method respectively for extension of the shelf life of kununzaki under ambient temperature (30-31 0 C). Sodium benzoate, when used at a concentration of (sodium benzoate (0.144g) for 35cl of kununzaki, slows down undesirable changes in the physicochemical characteristics of kunun zaki. This concentration of sodium benzoate brought about the least changes in pH compared to the other preservative treatments and also exhibited the best potential for use in the preservation of kunun zaki. Sodium benzoate can be used to extend shelf life of kunun zaki up to a period of three (3) days when preserved at ambient temperature (30-31 0 C). In addition to having the ability to extend the shelf life of kunun zaki, sodium benzoate has no side effects to the consumer when put in appropriate quantity. DOI: 10.7176/JEES/12-3-02 Publication date: March 31 st 2022

Effects of food preservatives on body proteins of aquatic organisms

Excess food preservatives get added to water bodies with industrial and domestic effluents which may interact with body proteins of aquatic organisms. In order to find out the effect of concentration of these food additives in water on their interactions with amino acids, the smallest units of proteins, various physicochemical properties have been studied. For the present investigation conductivity measurements of aspartic acid in aqueous solutions of two food preservatives potassium sorbate and sodium benzoate were performed in the temperature range between 293.15 and 313.15 K. The specific conductance (К) was measured at various concentrations of aspartic acid, potassium sorbate and sodium benzoate in solutions. Molar conductance (Λm), limiting molar conductance (Λm0), degree of dissociation (α), and association constant (KA) are calculated from the measured data. Different thermodynamical properties like change in free energy (ΔGA), change in enthalpy (ΔHA) and change in entropy (ΔSA), Walden product (Λm0ɳ0) and activation energy (Ea) are also derived by using various relationships. It was observed that the conductivity of the solutions varies with concentration of solute and cosolute. Conductivity of the solutions increases with rise in temperature due to increase in movement of the ions formed by dissociation of amino acid and the electrolytes and molecular interaction between the species present in the solution.

Development of active poly(butylene adipate‐co‐terephthalate) films incorporated with sodium benzoate and its application in white mushroom ( Agaricus bisporus ) packaging

The poly(butylene adipate-co-terephthalate) (PBAT) active films added with different concentrations (0%, 1%, 3%, 5%) of sodium benzoate (SB) were developed and their properties were evaluated. The FTIR analysis showed the interaction between PBAT and SB. The scanning electron microscope result exhibited that SB was uniformly dispersed in the PBAT matrix and tended to aggregate with its increasing content. The crystallinity of PBAT films increased for the incorporation of SB and it reached maximum for the film containing 3% SB. The color difference among all films was small, but the transparence decreased as SB increased. As the content of SB increased, the tensile strength (TS) and elongation at break (EAB) of films both increased first and then decreased, the film added with 1% SB possessed the maximum of TS and EAB. The gas barrier performance (oxygen and water vapor) of the films reduced with the increasing content of SB. Moreover, the results of the preservation of white mushrooms packaged by these films showed that the PBAT films added with SB could retard the browning, weight loss, soften, and the increase of microbiology of white mushrooms during storage. And the quality maintenance effect increased with the increasing content of SB. The results indicated that the active PBAT films added with SB were the potential to be used for food preservation. Practical applications Poly(butylene adipate-co-terephthalate) (PBAT) as one of biodegradable materials is considered a promising packaging material due to its biodegradability, high-temperature resistance, and high elongation at break. In this study, sodium benzoate acted as both nucleating agent and active agent was blended with PBAT to develop biodegradable active film. It evidenced that PBAT films containing different concentrations of SB were beneficial for the preservation of white mushrooms, which could delay the browning, weight loss, soften, and microbe growth of white mushrooms for 15 days. It also indicated that the PBAT films incorporated with SB could be potential to be used as antimicrobial active packaging for food preservation to extend its shelf life.

Consistency of batch anaerobic digestion process of high and low activated sludge concentrations to the interference of sodium benzoate as preservative material

Anaerobic digestion resulted best performance in degradation of organic materials. Degradation of the organic materials was stated as complete by the formation of methane, carbon dioxide etc. (or biogas) as the final product of degradation. Food or beverages products utilized preservative agents in order to prolong the expired date. Sodium benzoate is the most common of preservative agent which can be used for both food and beverages. This experiments were pointed out to observe the effect of high and low activated sludge to the formation of biogas. Research was conducted in some batch mode reactor systems employing high and low of activated sludge (80% and 20% of volume) and solution concentration of sodium benzoate volume. The activated sludge used was 12 g MLSS/L. Concentrations of sodium benzoate used were 400, 600, and 800 mg/L. Product of biogas samples was measured every two days for 60 days of experiment. The results showed that the volume ratio of activated sludge and sodium benzoate of 80% able to reduce the interference of sodium benzoate and for 20% was not able to produce biogas where the load of sodium benzoate influenced the production of biogas.

Standardization of chemicals for improving post harvest life of loose flowers of tuberose (Polianthes tuberosa)

An experiment was carried out to study the effect of various concentrations of boric acid and sodium benzoate on post harvest life of loose flowers of tuberose for three years from 2016 to 2018 under AICRP on Floriculture. The experiment was laid out in completely randomized design with four replications consisting eight treatments of chemicals, viz. boric acid (2, 3, 4 and 5%), sodium benzoate (10, 25 and 50 ppm) and control. The results of pooled analysis of three years indicated that the florets (loose flowers) of tuberose treated with 4% boric acid significantly improved the post harvest life with the minimum change in fresh weight of florets (6.91, 17.38, 29.67 and 45.74% ), maximum fresh flower (98.67, 81.00, 56.00 and 35.00%) at 12, 24, 36 and 48 hours, respectively. Application of 4% boric acid also recorded significantly maximum number of opened flowers (5.17), half opened flowers (4.67) as well as minimum closed flowers (15.17) at 48 hr out of 25 flowers. The maximum longevity (39.33 hr), minimum rotting at 48 hr (40.25%) and highest score of acceptability at 36 hr as per hedonic scale (8.05) were also recorded in the same treatment. Quick dip of loose flowers of tuberose in 4% boric acid was found beneficial for improving post harvest life of loose flowers with 56% fresh up to 36 hr.

Sodium benzoate in non-alcoholic carbonated (soft) drinks: Exposure and health risks

There is a serious concern about the use of sodium benzoate in non-alcoholic carbonated (soft) drinks because of its mechanistic ability to convert to benzene, a classified carcinogen. It is this concern that drove this study to determine consumer exposures to sodium benzoate and possible health risks from intake of such soft drinks. A survey was conducted during which Google Forms were used to collect drink consumption data from 113 consumers including males and females. During this same period, 38 varieties of non-alcoholic carbonated (soft) drinks were collected from two major markets in Ghana. These drink samples were subsequently subjected to extraction protocols and the levels of sodium benzoate quantified using HPLC. Information from the Google Forms together with the quantification of sodium benzoate formed the basis of the determination of exposure of sodium benzoate according to the USEPA protocols. Using the Palisade @Risk software, elements of exposure of sodium benzoate (mg/mL ingested, volume-mL of non-alcoholic carbonated (soft) drink consumed, and body weight-kg of consumers) were integrated and iterated (at 105) to estimate the simulated chronic exposures. Simulated risks (hazard quotient, HQ, margin of exposure, MoE, and cancer risk, LTCR) were determined using thresholds obtained from regulatory bodies. High levels of sodium benzoate, above the acceptable limit of 150 mg/L based on USEPA recommendations, were detected in 6 (16%) of the 38 non-alcoholic carbonated (soft) drinks sampled. The results of the study showed that the concentrations of sodium benzoate ranged from a minimum of 51.0 mg/L to a maximum of 277.0 mg/L. It was clear that the consumption patterns of males created relatively high exposures leading to unsurprisingly higher risks compared to female consumers. The high-risk indices determined in this study, relative to regulatory thresholds (HQ>1, MoE<104 and LTCR >10−6) are all serious indicators of grave public health concerns. These observations emphasize potential benzenes in our food chains and a call for a more forceful monitoring of product quality and safety to ensure adherence to standards.

Toxicological impact of sodium benzoate on inflammatory cytokines, oxidative stress and biochemical markers in male Wistar rats

Sodium benzoate is a widely used food and pharmaceutical preservative due to its antibacterial and antifungal activity. In the present study effect of different concentrations of sodium benzoate on hepatic antioxidants, inflammatory cytokines (TNF-α, IFN-γ, IL-1β and IL-6), biochemical markers and histopathology of liver was evaluated. Twenty five adult rats (aged 1–2 months) with 5 rats per group were randomly distributed into 5 groups. Group 1 rats were used as control and all groups (1–5) were provided with water and fed ad libitum. In addition to usual water and food, rats of group 2, 3, 4 and 5 were treated with 70, 200, 400 and 700 mg/kg b.wt of sodium benzoate once a day via oral gavage for 30 days. Our results showed that activity of glutathione peroxidase (GPx), catalase (CAT), glutathione-s-transferase (GST), glutathione reductase (GR) and superoxide dismutase (SOD) in rats decreased significantly when treated with 200, 400 and 700 mg/kg b.wt of sodium benzoate. Increase in the concentration of alanine aminotransferase, aspartate aminotransferase, alkaline phosphatase, serum total protein, albumin, globulin, urea and creatinine was found to be dose dependent. Severe histopathological damage was observed in the hepatic tissue at higher concentrations of sodium benzoate. It was noticed that high concentrations of sodium benzoate (200, 400 and 700 mg/kg b.wt) produce significant increase in inflammatory cytokine markers (TNF-α, IFN-γ, IL-1β and IL-6) in comparison to control. Sodium benzoate at concentration of 70 mg/kg b.wt did not produce any significant changes in any of the above studied parameters.

Effects of commonly used food additives on haematological parameters of Wistar rats

This study was done to investigate the effects of common food additives such as sodium benzoate (SB) and ascorbic acid (AA) on haematological parameters of male Wistar rats. Forty-eight (48) male albino rats with an average weight of 105 g were grouped into twelve (n = 4) of Basal Control and other 11 groups orally administered 1 mg of SB, 10 mg of SB, 10 mg of AA, 0.2 mg of AA + 0.5 mg of SB, 0.2 mg of AA + 1 mg of SB, 0.2 mg of AA + 10 mg of SB, 0.2 mg of SB + 0.1 mg of AA, 0.2 mg of SB + 0.5 mg of AA, carbonated soft drinks (CSD)+ 0.1 mg of AA, CSD + 1 mg of AA and CSD + 10 mg of AA, respectively for 21 non-consecutive days. At the end of the experiment, blood samples were collected in EDTA anticoagulant tubes, haematological parameters were evaluated, and data were analyzed. There was a dose-dependent increase (p < 0.05) in White Blood Cell counts of SB treated rats compared with the control group. The lymphocyte exhibited significant reduction (p < 0.05) in the groups treated with 1mg SB and 10mg SB/kg bodyweight of 67 ± 2.96 and 58 ± 4.18%, respectively. The mean corpuscular haemoglobin showed no significant difference at 95% confidence interval. However, mean corpuscular haemoglobin concentration, haematocrit and platelet were affected by an increase in the concentrations of SB. High SB concentrations increased the destruction of erythrocytes, which directly increased the catabolism of haemoglobin. However, AA administration mitigated the adverse effects of SB on the haematological parameters of the animal.

Effect of Sodium Benzoate on Apoptosis and Mitochondrial Membrane Potential After Aluminum Toxicity in PC-12 Cell Line

Background: Sodium benzoate, a food preservative, prevents the growth of fungi and bacteria. Numerous studies have reported the protective effects of sodium benzoate on the nervous system. This study investigated the effect of sodium benzoate on cell apoptosis and mitochondrial function in an aluminum cell toxicity model. Methods: After 48 hr of treating PC-12 cells with varying concentrations of sodium benzoate (0.125, 0.25 or 0.5 mg/ml) in the presence of aluminum maltolate (500 μM), the cell viability was assessed by MTT assay. The type of cell death (necrosis or apoptosis) was analyzed by flow cytometry (7-ADD/An V-PE staining). Also, rhodamine 123 was used to measure the Mitochondrial Membrane Potential (MMP). The acetylcholinesterase activity (AChE) was assessed by Ellman’s method. Results: It was observed that sodium benzoate inhibited aluminum induced cell death within 48hr. Sodium benzoate at a concentration of 0.5 mg/ml significantly reduced the apoptotic cells that had been exposed to aluminum. Exposure of PC-12 cells with sodium benzoate and aluminum, increased the AChE activity, although, no significant changes in mitochondrial membrane potential were observed. Conclusion: Sodium benzoate may provide its protective effects through increased AChE activity and inhibiting apoptosis induced by aluminum toxicity. It is likely that the disruption of MMP is neither involved in the induction of apoptosis by aluminum nor in the protective effect of sodium benzoate.

Production, Preservation and Shelf-Life Evaluation of Wine from Banana Fruit (Musa acuminata Colla)

Aims: The investigation focused on production, preservation and shelf-life study of wine from banana fruit (Musa acuminata).&#x0D; Study Design: This work is based on completely randomized design with two replications and the average values calculated for mean comparison.&#x0D; Place and Duration of Study: Food and Industrial Microbiology laboratory, Department of Microbiology, University of Port Harcourt, Nigeria, September, 2018 to March, 2019.&#x0D; Methodology: Analyses performed using standard methods were microbiological, physicochemical and sensory evaluations. Sodium benzoate concentrations of 5 and 25 ppm were used for shelf life studies. Banana ‘must’ was analyzed at 4 day intervals for 12 days while produced wine was analyzed at 5 day intervals for 25 days during storage.&#x0D; Results: Changes in total heterotrophic counts (THCs), total coliform counts (TCCs) and fungal counts (FCs) occurred during fermentation, resulting in maximum THCs of 5.02, TCCs of 3.60 and FCs of 8.87 log10 cfu ml-1 on days 4, 4 and 8 respectively. Acetobacter and Saccharomyces were pronounced in wine without preservative (control) throughout storage. Mean pH of ‘must’ was 5.8±0.30 while alcohol content was 0.28±0.03% on day 0 but as fermentation progressed, mean pH was reduced while mean alcohol content increased. Mean pH of wine preserved with 5 ppm varied slightly throughout storage but mean pH of control and 25 ppm preserved wine decreased from 3.7±0.20 on day 0 to 3.2±0.23 on day 25. Sensory attributes (overall acceptability) on day 12 was most preferred while during shelf-life studies, significant difference in overall acceptability of the different wines at P=.05 occurred. Wine preserved with 5 ppm had the best organoleptic quality but 25 ppm preserved wine showed the most acceptable microbial quality.&#x0D; Conclusion: Findings show that banana is a good substrate for wine production and 5 ppm sodium benzoate retained the qualities of the wine.

Effect of Addition of Citric Acid and Sodium Benzoate on pH and Microbial Profile of Soymilk

Aim: To study the synergistic effect of chemical preservatives on the keeping quality of soymilk.&#x0D; Study Design: Ten soymilk samples were prepared and treated with different concentrations of citric acid and sodium benzoate and stored at ambient conditions.&#x0D; Place and duration of Study: The present study was conducted at the Department of Food Science and Technology, Nnamdi Azikiwe University, Awka between March 2015 and June 2016&#x0D; Methodology: Ten (10) soymilk samples were prepared. Soybean seeds (2 kg) that are free of dirt and stones were weighed and steeped in 4 L of tap water, a 12 h steeping regime was adopted. Each soymilk sample was formulated by adding different concentrations of sodium benzoate and citric acid, while the control sample had no treatment. All soymilk samples were then boiled at 75oC for 15 minutes and stored in storage bottles. Standard microbiological techniques were employed in the isolation and enumeration of potential spoilage organisms in soymilk samples. pH analysis was conducted throughout the storage period.&#x0D; Results: There was a decrease in pH of all soymilk samples with increasing storage time. pH at day 0 ranged between 6.2 to 7.2. Isolated bacteria in 10 soymilk samples included Streptococcus sp., Pseudomonas sp., Proteus sp., Bacillus spp., Staphylococcus aureus, Klebsiella sp., Escherichia coli, and Enterobacter species. However, results obtained showed that soymilk could keep up to 7 days at ambient temperature, encouraging the use of citric acid and sodium benzoate as chemical preservatives.&#x0D; Conclusion: In the present study, preservation of soymilk samples from a combination of citric acid and sodium benzoate which are chemical preservatives was found to be more effective than several organic preservatives. Hence, they represent an alternative source of chemical antimicrobial substances for use in food systems to prevent the growth of food borne microorganisms and extend the shelf-life of processed food.