Effect Of Different Preservatives Research Articles

Preservative effect of tea polyphenols and hydrogen peroxide on quality of chilled meat

The aim of this study was to research the effect of different preservatives on quality and shelf life of fresh chilled meat stored at 4 °C for 12 days. This study used tea polyphenols (0.2%) and hydrogen peroxide (1.27 g/L) to treat chilled pork and measured its pH, TVB-N, TBARS, the total viable bacteria count (TVC) and sensory score. The results showed that the treatments with tea polyphenols and hydrogen peroxide significantly (p < 0.05) inhibited the growth of TVC on fresh chilled pork. The TVC of sample treated with tea polyphenols and hydrogen peroxide increased from initial value 3.2 to 6.0 log CFU/g after 10 and 12 days, respectively. It was also found in pH, TVB-N, TBARS and sensory measurement that the tea polyphenols and hydrogen peroxide treatment could extend the storage period of chilled meat as well as hydrogen peroxide was slightly better than tea polyphenols. It could be suggested that both tea polyphenols and hydrogen peroxide treatment has great potential to extend the shelf life of fresh chilled pork.

Effect of different preservatives on the physicochemical characteristics and shelf stability of Rasmalai: A comparative study.

Rasmalai is a very popular, delicious, and nutritious indigenous sweet dish in Indo-Pakistani civilization. It has a very short shelf life, i.e., up to 3 days. The study was designed to assess the effect of preservatives (potassium sorbate and calcium propionate) on the shelf stability of Rasmalai. Moreover, proximate composition and sensory evaluation of prepared Rasmalai were also carried out in the present study. In general, potassium sorbate and calcium propionate significantly increased the shelf life of Rasmalai. But treatment (R5) containing a combination of both potassium sorbate and calcium propionate (500 ppm each) improved its shelf life by up to 12 days by keeping good sensorial characteristics. The maximum total plate counts as well as yeast and molds were observed in control Rasmalai (without any preservatives) whereas minimum counts were found in R5 treatment containing a combination of both potassium sorbate and calcium propionate (500 ppm each). In conclusion, all the preservatives used in the present study were effective in enhancing the shelf life of Rasmalai but R5 treatment containing a combination of both potassium sorbate and calcium propionate (500 ppm each) was the most effective in enhancing shelf life without deleterious effect on sensorial characteristics.

Effects of Postharvest Chemical Preservatives on Shelf Life of Tomato (Lycopersicon esculentum cv. Srijana)

In recent years, the practice of increasing the shelf life of post-harvest crops is gaining attention worldwide due to the failure of proper techniques to increase post-harvest shelf life. Tomatoes are fragile and have a low shelf life. It fetches low market prices during on-season production and fetches high market prices during off-season production. To address this scenario, research was conducted to study the effect of different preservatives on various physiochemical attributes of tomato (Lycopersicum esculentum). The effects of preservatives were studied on shelf life, disease infestation days, total soluble solids (TSS), titratable acidity (TA), pH, and weight loss percentage (WLP) at 2-day intervals during the storage period. The 7 treatments used were 2% CaCl2, 4%, CaCl2, 1% GA3, 3% GA3, 1000 ppm sodium benzoate, 2000 ppm sodium benzoate, and control in distilled water with 3 replications each. Each replication was immersed in a chemical preservative for 20 minutes and kept in a polyethylene bag. Among the treatments, fruits treated with 3% GA3 recorded the longest shelf life of 31.33 days, followed by 1% GA3 (27 days) and 4% CaCl2 (22 days) over the control (15.667 days). Disease incidence days were highest for 3% GA3 (32.33 days) followed by 1% GA3 (28.33 days) and 4% CaCl2 (23 days) over control (16.667 days). The percentage of physical weight loss on the day of data recording was minimum for 3% GA3 treated fruits and maximum for control. Similarly, TA, TSS, and pH of treated fruits show significant results over control.

Effect of locally available and commercial preservatives on nutrient content, organic matter digestibility and microbial changes of wet brewers' grain

The aim of the study was to evaluate the effect of different preservatives on nutrient content, organic matter digestibility (OMD), ammonia nitrogen (NH3-N), short-chain fatty acid (SCFA), yeast, mold, and lactic acid bacteria (LAB) concentrations of wet brewery grain (WBG). The experiment was undertaken for 28-days using five treatments (T); T1 = no preservative; T2 = 1.75% salt; T3 = 2.5% molasses; T4 = 2.5% Effective Microbial (EM) and T5 = 0.6% formic acid. Data was analyzed using a completely randomized two way factorial design of the mixed procedure of SAS (Version 9.1, 2001). The highest dry matter loss was for WBG stored with T1, while the lowest was for WBG treated with T5. WBG treated with T5 had the highest crude protein content, while those with T1 had the lowest. OMD of WBG treated with T5 was higher than T4. SCFA content of WBG treated with T3 was higher than those T4. WBG stored with T1 and T3 had a higher NH3N content than T4 and T5. WBG stored with T1 had the highest yeast and mold concentration, while WBG treated with T5 had the least. The highest LAB count was recorded for WBG treated with T5, while the least was for T1 and T3. Results has shown that preserving WBG with 0.6% formic acid is found to be more effective in terms of preventing spoilage by inhibiting mold and yeast growth as compared to other preservatives used in this study.

Interference of preservatives on urinary iodine measurement by Sandell–Kolthoff method

This report aimed to determine the effects of different preservatives used to maintain the integrity of urine samples for a 24-hour urine collection on urinary iodine measurement by the Sandell–Kolthoff method in vitro. The selected preservatives were hydrochloric acid, acetic acid, boric acid, sodium carbonate, sodium fluoride, thymol with isopropanol, sodium chloride with formalin, and Saccomanno fixative. The test samples to which these preservatives were added and the control samples for basal measurements were prepared from the urine pool obtained from urine samples taken from healthy volunteers. The urinary iodine measurements were performed following the calculated minimum number of replicates in these prepared samples. The data analysis of the interferences of the preservatives was performed based on the Clinical and Laboratory Standards Institute EP7-A2 guideline. The preservatives that had more acceptable effects on the urinary iodine measurement compared to the others were sodium carbonate (0.5% w/v) and thymol (10% w/v) with isopropanol (0.25% v/v) for 24-hour storage at room temperature. This report presented reliable and usable data revealing the effects of preservatives, which are frequently used to maintain the integrity of urine samples for a 24-hour urine collection, on urinary iodine measurement. There are need to reveal the possible effects of potential exogenous interfering substances and the pathological levels of endogenous analytes or shaped elements in the urine matrix on methods with routine clinical use in making medical decisions.

Effects of Different Preservatives on the Storage Quality of Roasted Flake

To prolong the shelf life of roasted squid fillets, different preservatives including potassium sorbate, nisin and poly-lysine were utilized through 37 ℃ accelerated experiments to investigate its effect on quality of roasted squid fillets during seven days storage. Changes of TVB-N content, total microbial colony, microstructure, pH and color were evaluated. Results showed that on the 7th day of storage, compared with grilled squid slices treated by potassium sorbate and e -polylysine group and untreated group, the content of TVB-N in the grilled squid slices treated by Nisin decreased by 2.35, 8.123 and 9.612 mg·100 g−1 respectively. The total number of colonies in control group and potassium sorbate treatment group exceeded the national standard at the 5th day, which was 4.59 and 4.48 lg CFU·mL−1. The total number of colonies in e -polylysine treatment group exceeded the national standard at the 6th day, with the content of 5.08 lg CFU·mL−1. The total number of bacterial colonies in the Nisin treated group did not exceed the national standard during storage. The color, texture and sensory scores of grilled squid treated with different preservatives were significantly different (P<0.05). Compared with e-polylysine and potassium sorbate, nisin could effectively inhibit the increase of the content of TVB-N and the total number of colonies, slow down the changes of texture and color of the grilled squid, and maintain the grilled squid with good sensory properties, which is more beneficial to the storage of the grilled squid.

Effects of Different Preservatives on Cut Flower of Luculia pinceana: A Novel Fragrant Ornamental Species

Luculia pinceana is a potential cut flower because of its long-term blooming inflorescences and charming fragrance. However, its narrow distribution area and unexplored wild status severely restrict its applications, thus leading to the scientific research of cut L. pinceana flowers. To our knowledge, there is no available published information about the postharvest fresh-keeping of L. pinceana. During this study, the cut flowers of L. pinceana were tested using nine preservatives with different concentrations of sucrose and 8-hydroxyquinoline (8-HQ) to evaluate the fresh-keeping effects. Through the investigation and analysis of vase life, bud opening and abortion rate, water balance, malonaldehyde (MDA) content, and peroxidase (POD) activity, we selected and identified the best vase solution for cut L. pinceana flowers. The results suggested that the preservative of 1% sucrose and 100 mg/L 8-HQ could significantly prolong the vase life of cut L. pinceana flower up to 9 days compared with water control. This solution positively affects flower bud blooming, delays flower senescence, improves the water balance, inhibits the MDA accumulation, and increases POD activity. Therefore, this preservative is suitable for the fresh-keeping of cut L. pinceana flowers. Our study is the first to report the effects of preservatives on cut L. pinceana flower. The results showed that the low-sugar-containing (1% sugar) preservatives can effectively improve the ornamental quality of fresh flowers and demonstrated that the postharvest fresh-keeping of L. pinceana requires low sugar and is insensitive to microorganisms.

Monitoring and controlling bacteria in pharmaceutical industries water system.

This research aimed to monitor pharmaceutical water system by sampling water from all treatment stages, identify bacterial isolates from each phase and determine the most suitable methods to control them. Water samples were collected and examined from pharmaceutical water system in a pharmaceutical factory in Giza, Egypt during 12months, once per month (from December 2017 to November 2018) from 15 points covering all stages of the treatment process starting from wells, pre-treatment points; treatment points ending with purified points which are the main source of water used in all pharmaceutical process. In all, 216 water samples were collected and examined, 156 isolates were selected according to morphological characteristics. VITEK system 2 (BioMérieux) was used for identification of all isolates resulting in 24 different identified bacteria. Antibiotic assay test using disc diffusion methods were carried out using seven antibiotics from different groups. Several disinfectants were also examined for efficacy against the isolates to control micro-organisms in water treatment stage and manufacturing area. The effect of different preservatives (parabens, acids and alcohols) in various pharmaceutical formulas was also tested on bacterial isolates, 63% of formulas were effective against all bacterial isolates. Ciprofloxacin was the most effective antibiotic, mixture of 0·45% peracetic acid plus 2·2% of hydrogen peroxide (Minncare 1%) was maximally effective disinfectant, and Cronobacter sakazakii was the most resistant micro-organism against 22·7% of tested preservatives. Controlling pharmaceutical manufacturing operation from pathogenic bacteria that affect the quality of drugs.

Analysis of volatile compounds in Annona squamosa L. fruit under cold storage based on HS-GC-IMS

Annona squamosa L., also known as sugar apple, sweetsop, is listed as one of the world’s five largest tropical fruits and is commercially cultivated in tropical and subtropical regions of China. To analyze the effect of different preservatives on the volatile aroma components of sugar beets during cold storage, the samples were stored at 4 °C and sampled every two days. The change in volatile aroma components was studied by changing the composition of the preservative. The volatile aroma components in the storage of sweetsop were analyzed by GC-IMS. The results indicated that the preservation of the sweetsop by 1-MCP made the volatile aroma as much as possible with the fresh components under the condition of cold storage. The findings of this study are of great significance for the research and development of the future preservation method of Annona squamosa L. fruit and will provide theoretical support for the preservation technology of tropical fruits.

Grape Juice as a Bait for Anastrepha suspensa (Diptera: Tephritidae) and Zaprionus indianus (Diptera: Drosophilidae).

In field tests conducted in south Florida to test grape juice as a bait for the Caribbean fruit fly, Anastrepha suspensa Loew, high numbers of Zaprionus indianus Gupta were captured in traps with aqueous grape juice. These experiments included comparisons of grape juice bait with established A. suspensa protein-based baits (ammonium acetate + putrescine lures, or torula yeast) or wine, a bait found previously to be attractive to Z. indianus. Effects of different preservatives (polypropylene glycol, polyethylene glycol, proxel, or sodium tetraborate) and bait age were also tested. Traps with grape juice baits captured more A. suspensa than unbaited traps, but more were captured in traps with grape juice plus preservative baits and the highest numbers were captured in traps containing the established protein-based baits. In contrast, grape juice baits without preservative that were prepared on the day of deployment (0 d) or that were aged for 3-4 d in the laboratory captured the highest numbers of Z. indianus, while solutions that were aged in the laboratory for 6 or 9 d captured fewer. Although these studies found that aqueous grape juice is a poor bait for A. suspensa, we found that actively fermenting aqueous grape juice may be an effective bait for Z. indianus.

The effect of pre-analytical treatment on the results of stoichiometric measurements in invertebrates.

Growing interest in the application of stoichiometric approaches to community ecology has resulted in an increasing number of studies examining invertebrate body composition. Our experiments demonstrate various sources of possible error related to the use of pre-analytical procedures. We examined the effects of different preservatives (ethanol and formaldehyde) used in pitfall traps, time of preservation (2 weeks or 3 days) and drying method (vacuum drying at 50 °C and freeze-drying) on the determination of body composition in invertebrates representing taxa often used in such studies: earthworms and five species of insects (adults or larvae). The contents of C, N, S, P, Fe, Zn, Cu, Mn, Ca, Mg and K in each animal were measured. The use of solvents (ethanol or formaldehyde) in pitfall traps and for preservation significantly affects the body composition and stoichiometry of earthworms, even during short exposure times. Insects (both adults and larvae) were affected only during a 2-week exposure; 3 days of exposure did not significantly change their chemical composition. Vacuum-oven drying of animals at 50 °C does not affect their body composition relative to freeze-drying.

Effect of Preservatives on the Nutritional and Microbiological Quality of Wheat Flour Cake

Aims: This study was undertaken to know the effect of different preservatives on the nutritional and microbial quality of wheat flour cake Study Design: To assess the effect of sodium propionate, food grade alcohol (Brandy) and sodium bicarbonate on the nutritional and microbial load of preserved cake using unpreserved cake as a control. Place and Duration of Study: Samples were purchased from Bida Modern Market Niger State, Nigeria. Analyze at Central Services Laboratory of National Cereal Research Institute, Badeggi, Niger State. Experiment was conducted between September 2013 and April 2014. Methodology: Wheat flour cake was produced using wheat flour, fat sugar, salt, milk, eggs and three different preservatives: sodium bicarbonate, sodium propionate and food Original Research Article British Journal of Applied Science & Technology, 4(32): 4550-4557, 2014 4551 grade alcohol while the cake without preservative was used as control. The nutritional analysis (proximate analysis and micronutrients) were carried out on preserved and unpreserved cakes. The shelf life of the cake was studied for 15 days. The microbial load was observed at different days (0, 5, 10, and 15). Results: Generally, the preserved cake differ significantly (p<.05) in terms of moisture, crude fibre, carbohydrate and energy content from the unpreserved cake. The unpreserved cake had higher vitamin contents. There was reduced spoilage rate on the treated samples than untreated sample at ambient temperature. The total viable count of the cake without preservative increased from 2.8x10-2.0x10 cfu/g while cakes with preservatives increased from 2.4x105.0x10, 2.0x104.1x10 and 2.0x101.5x10 cfu/g for sodium bicarbonate, alcohol and sodium propionate after 15days at ambient temperature. Conclusion: It is obvious that preservatives though very effectives in lowering cake spoilage and maintaining it quality have nutritional effect on the cake.

A novel approach to formulation factor of aceclofenac eye drops efficiency evaluation based on physicochemical characteristics of in vitro and in vivo permeation

The purpose of the present study was to evaluate aceclofenac eye drop through excised goat cornea. Raising pH of the formulation from 6.0 to 8.0, effect of different preservatives or effect of viscosity enhancer decreases apparent permeability coefficient. Topical ophthalmic NSAID are used to treat ocular surface and anterior segment inflammation as well as post operative management of pain and inflammation. Aceclofenac’s unique chemical structure makes it both a potent anti inflammatory drug and lipophilic molecule that penetrates ocular tissue, ensuring relief of pain in cataract and refractive surgery and corneal abrasion. The octanol/water partition coefficient of aceclofenac drug is 1.86±0.75. Permeation characteristics of the drug were evaluated by putting 1ml formulation on freshly excised goat cornea fixed between donor and receptor compartments of an all-glass modified Franz diffusion cell and measuring the drug permeated in the receptor by spectrophotometry at 275nm, after 120min. The results suggest that aceclofenac ophthalmic solution (pH 7) containing BAC provides increased in vitro ocular availability through goat corneas. The combination of methyl paraben and propyl paraben MP–PP preservative in aceclofenac ophthalmic eye drop 0.1% formulated in phosphate buffer increases transcorneal permeation. The developed formulations were evaluated for their pharmacodynamics in albino rabbits, by measuring in-vivo study and were compared to a marketed voltrane ophthalmic solution.

The effects of preservatives and temperatures on arachnid DNA

We tested the effects of different preservatives and temperatures on the yield of spider and scorpion DNA useable for PCR amplification. Our experiment was designed to simulate conditions in the field and laboratory over a six-week time period, testing the preservatives RNAlater®, propylene glycol, and various ethanol concentrations. Three replicates of each preservation treatment were stored at five different temperature treatments; –80°C, –20°C, 2–4°C, 19–24°C, and 40°C. DNA was extracted and quality was assessed by electrophoresis on mini-gels, and by PCR amplification of high copy mitochondrial DNA fragments (cytochrome oxidase subunit I) and low copy nuclear DNA fragments (actin). Results show that RNAlater® and propylene glycol are significantly better than the other preservatives for high quality DNA preservation and that tissue is best stored at –80°C or –20°C. Storage in 95% ethanol is appropriate if specimens are stored at –20°C or –80°C. We believe our results can help guide biologists in choosing preservatives and temperatures for DNA-based research on arachnids, other arthropods and invertebrates in general.

Methods used for the killing and preservation of blowfly larvae, and their effect on post-mortem larval length

A record of the length of the largest larvae collected from a corpse can be used to estimate the age of the oldest larvae present and, therefore, give an estimate of minimum time since death. Consequently, factors that affect post-mortem larval length will impact on any estimate of PMI based on it. Methods used to kill and preserve larvae are known to affect post-mortem length. This study looks at the effects of different preservatives, and variations in the protocol used for killing larvae by immersion in a hot water bath = [hot water killed; HWK], on the length of dead larvae of two common blowfly species. Post-feeding third instar Calliphora vomitoria and Lucilia sericata larvae were either HWK in boiling water and then placed in 80% ethanol or 10% formaldehyde solution, or placed live into the preservatives. For both species, choice of preservative and method of killing significantly affected post-mortem length. There were significant interspecific differences in their response to identical methods of killing and preservation. Additional experiments were carried out where C. vomitoria larvae were HWK in water at 80 and 100 °C for 1, 30, 60 and 90 s duration. Both temperature and duration significantly affected post-mortem length. Maximum length was attained after at least 60 s immersion. The amount of post-mortem decomposition that occurred after the larvae were placed in preservative could be greatly reduced by increasing the duration of immersion and/or increasing the water temperature. For the HWK larvae, it was possible to record their length immediately after death and before they had been placed in preservative. This data revealed that where 80% ethanol was used as a preservative the larvae expanded in the preservative. The timing of this expansion was investigated with a sample of C. vomitoria, HWK at 100 °C for 30 s and recording post-mortem length immediately after death and again after 3, 6, 9, 12, 24, 27, 30 and 33 h storage in 80% ethanol. Maximum length was recorded after 12 h storage and the rate of expansion was highest during the first 3 h in this preservative. After long-term storage (290 days), larvae killed and preserved in the same way were on average 0.7% longer than immediately after death and 0.6% (0.11 mm) smaller than when last measured (after 28 days storage).

Plasma atrial natriuretic peptide is unstable under most storage conditions.

Atrial natriuretic peptide (ANP) is a hormonal regulator of cardiovascular fluid volume. More than 1,000 scientific articles were written about ANP between 1987 and 1991. Because some articles hinted at problems with storing ANP, this study examined the effect of numerous techniques for storing and processing human ANP samples. Samples were obtained repeatedly from three patients, treated, and stored under a variety of conditions. Experiment 1 evaluated the effects of different preservatives at 35, 21, 14, 10, and 7 days before assay. Experiment 2 evaluated nonspecific binding of ANP to different storage tubes during 28 days of storage. Experiment 3 evaluated the effect of storage at -20 degrees C, -80 degrees C, and -196 degrees C for 1 month. ANP was very unstable, degrading as much as 30% after 3 days of storage and by more than 50% in 1 month even when stored at -80 degrees C. Only storage at -196 degrees C (in liquid nitrogen) kept ANP stable for 1 month. Extraction and lyophilization of the samples before freezing and assay within 7 days of freezing only partially minimized the amount of degradation. All other processing techniques had little effect on slowing the degradation of ANP. These findings raise disturbing questions about the interpretation of the substantial literature on ANP.

Effects of Different Preservatives and Silicone Dentifrices on Contact Angle of Water on Tooth Enamel

Effects of Different Preservatives and Silicone Dentifrices on Contact Angle of Water on Tooth Enamel