Sodium Dehydroacetate Research Articles

Probing the potential toxicity by characterizing the binding mechanism of sodium dehydroacetate to human serum albumin.

Sodium dehydroacetate (DHA-S) is a common food additive, which can combine with serum proteins in the plasma, but the interaction mechanism between DHA-S and human serum albumin (HSA) is unclear. In this study, multiple spectroscopy techniques, isothermal titration calorimetry (ITC), molecular docking and esterase activity test were employed to investigate the interaction mechanism of DHA-S and HSA. A DHA-S-HSA complex was formed and the structure of HSA were altered by DHA-S. Since DHA-S changed the tight structure of the hydrophobic subdomain IIA where tryptophan (Trp) was placed, the hydrophobicity of the microenvironment of HSA was enhanced. With the addition of DHA-S, the skeleton structure of HSA became loose and the solvent shell on the HSA surface was destroyed. DHA-S altered the secondary structure of HSA, resulting in the decreased α-helix and increased β-sheet contents. The interaction was exothermic and spontaneous driven by van der Waals and hydrogen bonding. DHA-S inhibited the esterase activity of HSA. Molecular docking demonstrated that the binding site of DHA-S on HSA located at the cavity of subdomains IIA and IIIA, but the amino acids related to esterase activity of HSA were not in the binding pocket, indicating that the mechanism by which DHA-S inhibited HSA esterase activity was the change in protein structure. This study illustrated that DHA-S interacted with HSA and the structure and function of HSA were affected by DHA-S. This research could help to understand the toxicity of DHA-S and provide basic data for safe use of food additives. © 2021 Society of Chemical Industry.

Investigation of gas-producing bacteria in sufu and its effective method to control their growth

The presence of gas-producing bacteria in sufu will cause the package swelling, thus significantly affecting the storage period and sensory quality of sufu. This study aimed to isolate and identify the gas-producing bacteria in sufu and provide an effective method to control their growth. The gas-producing bacteria were isolated in sufu and identified as Weissella confusa and Weissella koreensis based on 16S rDNA. W. confusa and W. koreensis still grow and produce gas in MRS broth with a salinity of 10% oralcohol of 11% content. Nisin and Lactococcus lactis were able to inhibit the growth of W. confusa and W. koreensis, while no inhibition was observed when sodium propionate, sodium dehydroacetate, and ε-polylysine hydrochloride were used. When the salinity and alcohol content was 6%, the growth of W. confusa was inhibited at MICs of nisin of 0.250 mg mL−1 and 0.125 mg mL−1, while the growth of W. koreensis was inhibited to 0.125 mg mL−1 and 0.063 mg mL−1. Nisin and L. lactis induced changes in cell morphology by disrupting membrane integrity of gas-producing bacteria. This study guides the sufu enterprises to adopt effective measures controlling the package swelling of sufu production and extending the products' storage period.

Sex Metabolic Differences and Effects on Blood Coagulation Among Rats Exposed to Sodium Dehydroacetate.

Sodium dehydroacetate (Na-DHA), a fungicide used in food, feed, cosmetics, and medicine, has been found to cause coagulation aberration accompanied by the inhibition of vitamin K epoxide reductase (VKOR) in the liver in rats. VKOR complex 1 (VKORC1) and VKORC1 like-1 (VKORC1L1) are two homologous VKOR proteins. Little information is available on the effect of Na-DHA on VKORC1L1 in the liver or VKORC1/VKORC1L1 in extrahepatic tissue and sex differences in Na-DHA metabolism. In the present study, after administration of 200 mg/kg Na-DHA by gavage, significant inhibition of VKORC1 or VKORC1L1 expression in tissues, as well as prolonged prothrombin time (PT) and activated partial thromboplastin time (APTT), were observed. The PT/APTT in the Na-DHA-exposed males were 1.27- to 1.48-fold/1.17- to 1.37-fold, while the corresponding values in the Na-DHA-exposed females were 1.36- to 2.02-fold/1.20- to 1.70-fold. Serum or tissue Na-DHA concentrations were significantly higher in females than in males. The pharmacokinetic parameters (t1/2, Cmax, AUC0∼24 h, and MRT0∼24 h) of Na-DHA in female rats were significantly higher than those in male rats. Furthermore, cytochrome P450 (CYP) activity was investigated using the cocktail probe method. The results revealed that Na-DHA exhibited an inductive effect on CYP1A2, 2D1/2, and 3A1/2 activities by changing the main pharmacokinetic parameters of probe drugs in male rats. However, no significant change in CYP2E1 activity was found. There were sex differences in the metabolism and coagulation in rats exposed to Na-DHA. The lower metabolism and higher blood Na-DHA concentration in females may be the reasons for higher coagulation sensitivity in female rats.

Rapid microfluidic analysis detection system for sodium dehydroacetate in foods

Sodium dehydroacetate (NADH) has good antibacterial effects and is widely used as a preservative in dairy products. However, NADH is toxic in large amounts, so it must be added to food in accordance with regulations. Accordingly, the current study has developed a microfluidic analysis detection (MAD) system for the determination of NADH in foods incorporating a microfluidic PMMA-paper chip and a smart analysis device. In this system, the extracted NADH sample is dropped into the sample chamber of the microfluidic PMMA-paper chip and is then wicking/filtering through paper strips and transferred to a detection zone embedded with Fe-Alum reagent. The chip is heated at 35 °C for 5 min to produce a compound reaction and the color compound image acquired by a camera is then transmitted wirelessly to a smartphone, where the NADH concentration is obtained by the intensity inversion of RGB analysis. A standard calibration curve is determined using NADH control samples with concentrations in the range of 30–5000 ppm. The feasibility of the proposed MAD system is then evaluated by analyzing the NADH concentrations of 15 commercial dairy products. It is shown that the measured values deviate from those obtained using an official high performance liquid chromatography (HPLC) method by no more than 5.0%.

Effects of thermal and nonthermal processing technology on the quality of red sour soup after storage.

In the present study, we investigated the effects of thermal preservation, such as pasteurization, and nonthermal preservation, including irradiation, sodium dehydroacetate (SDHA), and nisin, on the quality of red sour soup after storage. Single‐factor experiments were used to optimize the parameters of different processing technologies, and the best irradiation dose and heating temperature were 4 kGy and 85℃, respectively. The optimal additive amounts of SDHA and nisin were 150 mg/500 g. During the shelf storage experiment, prepared red sour soup was stored at room temperature in the glass bottles, and further analyses were carried out up to 5 weeks of storage. The quality of red sour soup was evaluated by microflora and sensory analysis. The results showed that Lactobacillus, Streptomyces, Pediococcus, Pichia, Kazachstania, and Candida were the main microorganisms in all samples, and there were no harmful microorganisms. The sensorial attributes were observed, including different parameters, such as odor, organic acid content, color, taste, texture, apparent viscosity, and thixotropy. All of the data showed that the irradiated groups were more dramatically changed compared with the other groups, while these changes did not directly affect the sensory quality of the products. Consequently, irradiation could be used as an ideal quality preservation method for the red sour soup to reduce the impact of heat treatment and chemical additives on the quality of characteristic food.

Integrated approaches to testing and assessment as a tool for the hazard assessment and risk characterization of cosmetic preservatives.

The safety assessment of cosmetic products is based on the safety of the ingredients, which requires information on chemical structures, toxicological profiles, and exposure data. Approximately 6% of the population is sensitized to cosmetic ingredients, especially preservatives and fragrances. In this context, the aim of this study was to perform a hazard assessment and risk characterization of benzalkonium chloride (BAC), benzyl alcohol (BA), caprylyl glycol (CG), ethylhexylglycerin (EG), chlorphenesin (CP), dehydroacetic acid (DHA), sodium dehydroacetate (SDH), iodopropynyl butylcarbamate (IPBC), methylchloroisothiazolinone and methylisothiazolinone (MCI/MIT), methylisothiazolinone (MIT), phenoxyethanol (PE), potassium sorbate (PS), and sodium benzoate (SB). Considering the integrated approaches to testing and assessment (IATA) and weight of evidence (WoE) as a decision tree, based on published safety reports. The hazard assessment was composed of a toxicological matrix correlating the toxicity level, defined as low (L), moderate (M), or high (H) and local or systemic exposure, considering the endpoints of skin sensitization, skin irritation, eye irritation, phototoxicity, acute oral toxicity, carcinogenicity, mutagenicity/genotoxicity, and endocrine activity. In a risk assessment approach, most preservatives had a margin of safety (MoS) above 100, except for DHA, SDH, and EG, considering the worst-case scenario (100% dermal absorption). However, isolated data do not set up a safety assessment. It is necessary to carry out a rational risk characterization considering hazard and exposure assessment to estimate the level of risk of an adverse health outcome, based on the concentration in a product, frequency of use, type of product, route of exposure, body surface location, and target population.

Dissimilarity in sensory attributes, shelf life and spoilage bacterial and fungal microbiota of industrial-scale wet starch noodles induced by different preservatives and temperature

Shelf life, storage stability and microbial growth of wet starch noodles during storage were investigated, and spoilage microbiota was also analyzed to further reveal the decisive factor shaping the microbial community. Sensory analysis and microbiological results indicated that starch noodles treated with sodium dehydroacetate and stored at 4 °C could effectively delay the moldy decay and extend the shelf-life to 50 days, as compared to control and other treatments. In wet starch noodles, molds were found to have a higher spoilage potential than bacteria and yeasts. 16S rDNA sequencing revealed that preservatives, rather than temperature, could cause the significant difference (PERMANOVA p = 0.001) of spoilage bacterial community among samples and sodium dehydroacetate could markedly reduce the bacterial diversity. ITS rDNA sequencing results demonstrated that temperature was the decisive factor in shaping fungal spoilage microbiota (Mantel test r = 0.413, p = 0.002). Besides, Spearman correlation analysis illustrated that the abundance of some microorganisms such as Pseudomonas, Aspergillus and Penicillium were found to be significantly correlated with pH or temperature. These findings provide guiding information in the selection of preservatives and environmental condition for this high-moisture starch noodles.

Sodium dehydroacetate induces cardiovascular toxicity associated with Ca2+ imbalance in zebrafish

The environmental effects of additives have attracted increasing attention. Sodium dehydroacetate (DHA-S), as an approved preservative, is widely added in processed foods, cosmetics and personal care products. However, DHA-S has been recently reported to induce hemorrhage and coagulation aberration in rats. Yet little is known about the ecotoxicological effect and underlying mechanisms of DHA-S. Here, we utilized the advantage of zebrafish model to evaluate such effects. DHA-S induced cerebral hemorrhage, mandibular dysplasia and pericardial edema in zebrafish after 24 h exposure (48–72 hpf) at 50 mg/L. We also observed the defective heart looping and apoptosis in DHA-S-treated zebrafish through o-dianisidine and acridine orange staining. Meanwhile, DHA-S induced the deficiency of Ca2+ and vitamin D3 in zebrafish. We further demonstrated that DHA-S stimulated Ca2+ influx resulting in Ca2+-dependent mitochondrial damage in cardiomyocytes. Additionally, DHA-S inhibited glucose uptake and repressed the biosynthesis of amino acids. Finally, we identified that sodium bicarbonate could rescue zebrafish from DHA-S induced cardiovascular toxicity. Altogether, our results suggest that DHA-S is a potential risk for cardiovascular system.

Sodium dehydroacetate exposure decreases locomotor persistence and hypoxia tolerance in zebrafish

Environmental exposure to sodium dehydroacetate (DHA-S) is inevitable as DHA-S is a high-volume preservative widely used in cosmetics, processed foods and personal care products. DHA-S is absorbed rapidly when administered orally or on the skin and generally considered to be safe and well tolerated. However, DHA-S has recently been reported to induce weight loss and allergic contact dermatitis, yet little is known about how DHA-S affect the related biological processes. Here, we characterize the biological effects of DHA-S on zebrafish model by directly waterborne exposure. Zebrafish is susceptible to DHA-S exposure at early developmental stage. DHA-S decreased the hatch rate and locomotor persistence of zebrafish, and eventually induced lethality during the continuous exposure at relatively low concentrations of commonly addition. Acute DHA-S exposure decreased respiration capacity in larval zebrafish, promoted the expression of HIF-1α (hypoxia-inducible factor-1α) and caused rapid adult zebrafish death in 30 h. We further demonstrated that DHA-S inhibited the activity of succinate dehydrogenase (SDH) inducing respiratory chain interruption, energy deficiency and organic acids accumulation. These results suggest that the approved DHA-S may pose serious environmental/ecological pressures on the aquatic animal's migration.

Gamma irradiation-induced degradation of dehydroacetic acid and sodium dehydroacetate in aqueous solution and pear juice

Gamma irradiation can be performed alone or in combination with other preservatives such as dehydroacetic acid (DHA) and sodium dehydroacetate (DHA-Na) to achieve an enhanced level of food safety. Here, we studied the effect of gamma irradiation on the stability and degradation of DHA and DHA-Na in aqueous solution and pear juice. The degradation rate of DHA and DHA-Na was found to increase with increasing irradiation time and decreasing initial solute concentration in aqueous solution. The degradation rate of DHA-Na was higher than that of DHA under the same irradiation conditions. The degradation process of DHA and DHA-Na followed first-order reaction kinetics. The main radiolytic product of DHA and DHA-Na was identified as heptane-2,4,6-trione by GC-MS/MS, and the possible degradation pathway was proposed. Quantum chemical calculation results further confirmed that DHA-Na was much easier to be degraded than DHA. In addition, radiolytic degradation of DHA-Na happened in pear juice, but with a much lower degradation rate than that in aqueous solution.

Rheological properties, textural and compound preservative of kelp recombination noodles

Laminaria japonica Aresch as a medicine and food dual-purpose economical marine algae in China, has been gradually accepted by people. Combining staple food with kelp function ingredients has practical value. The effects of mannitol, alginate and peptides from kelp on rheological properties, texture and preservatives of noodles were investigated. Results of rheological properties and texture showed that the addition of peptides, mannitol and alginate enhanced storage modulus (G′), loss modulus (G″) and elasticity of dough. Protein secondary structure was as follows: β-turns > β-sheets > α-helices > random coil. Moreover, the α-helix content was increased from 1.52-fold to 1.95-fold while β-turn content was decreased from 0.77% to 5.10% relative to blank group. When 0.04% of DHA-S (Sodium dehydroacetate), 0.05% of SDA (Sodium diacetate) and 0.05% of the GMC (Glycerol monocaprylate) were added to wet-fresh noodles, the noodles could be preserved for 50.12 h at 28 °C.

An Investigation of Bongkrekic Acid Poisoning Caused by Consumption of a Nonfermented Rice Noodle Product without Noticeable Signs of Spoilage

Bongkrekic acid (BKA) is a tricarboxylic fatty acid that inhibits adenine nucleotide translocase as a kind of mitochondrial toxins. BKA is produced by the bacterium Burkholderia gladioli pathovar cocovenenans. An investigation was performed to determine the source of possible BKA poisoning of a family in H City, Guangdong Province, People's Republic of China, who consumed a commercially produced rice noodle product that was not fermented or noticeably spoiled. Clinical and food samples were tested. BKA concentration was detected by liquid chromatography-tandem mass spectrometry. We isolated and identified the suspicious strains from the rice noodles and performed toxicity determination through an animal experiment. BKA detected in the cases and the dead dog was 2.15 to about 343 μg/kg. The cases and dead dog shared a unique history of food exposure. The BKA in the factory's food samples was 150 and 160 μg/kg. All mice given the BKA extract by gavage died within 24 h. In conclusion, the food poisoning was caused by the high BKA concentration of expired (4 days over the 24-h shelf life) wet rice noodle products, with corn and wheat starch contaminated by B. gladioli cocovenenans. Different from traditional BKA poisoning caused by fermented and spoiled corn or coconut products, there was no noticeable spoilage because of the nonfermentation process and overused sodium dehydroacetate. The risk of BKA in wet rice noodle products and application of antiseptics, such as sodium dehydroacetate, in such food should be quantitatively evaluated to prevent the recurrence of similar events.

Electrospun polyvinyl alcohol film containing pomegranate peel extract and sodium dehydroacetate for use as food packaging

Abstract An active polyvinyl alcohol (PVA) composite film incorporating pomegranate peel extract (PPE) and sodium dehydroacetate (SD) was prepared by electrospinning. The effects of the ratio of PPE to SD (1:0, 1:0.5, 1:1, 0.5:1, 0:1) in a consistent total mass fraction of ∼5% in the film forming solution were measured in terms of the physical properties, appearance, oxidation resistance, and antibacterial performance of the resulting films. When the ratio of PPE to SD was 1:1, the powder was uniformly dispersed throughout the film, and no obvious aggregation was observed via scanning electron microscopy. The results show that the addition of PPE and SD to PVA film can improve its elongation at break, but has no significant effect on its light transmission or water vapor permeability. Fourier transform infrared spectroscopy indicated that the interaction between PPE, SD, and PVA is complex. The addition of PPE to the film specimens resulted in obvious antioxidant activity. The results of bacteriostatic experiments showed that the antibacterial ability of the film against E. coli and S. aureus increased with increasing PPE and SD. This study thus quantifies the benefits of incorporating PPE and SD into PVA films for potential application as active packaging films or coatings.

Sodium dehydroacetate induces coagulation dysfunction by inhibiting liver vitamin K epoxide reductase complex subunit 1 in Wistar rats

Sodium dehydroacetate (Na-DHA), an antibiotic agent that combats growth of bacteria, fungi, and yeast, is used as a preservative in animal feed, food, and cosmetics. We previously reported that Na-DHA induces coagulation anomalies in Wistar rats, but the anticoagulant mechanism of Na-DHA remains to be established. Here we report that Na-DHA prolonged prothrombin time (PT) and activated partial thromboplastin time (APTT) in male and female Wistar rats. In addition, Na-DHA decreased vitamin K (VK) levels and increased the levels of protein induced by vitamin K absence/antagonist-II (PIVKA-II) in rat serum. Moreover, we found that treatment with VK not only reversed Na-DHA-decreased serum VK and -increased PIVKA-II levels, but also attenuated Na-DHA-prolonged PT and APTT, suggesting that Na-DHA-decreased serum VK level contributes to the anticoagulation due to Na-DHA. Further we found that Na-DHA inhibited vitamin K epoxide reductase complex subunit 1 (VKORC1), a key enzyme in VK recycling, in the liver tissue of Wistar rats, as evidenced by reduced mRNA and protein levels of VKORC1 following Na-DHA treatment. Taken together, our data indicate that Na-DHA inhibits liver VKORC1, resulting in a decrease of serum VK levels, leading to abnormal coagulation in rats.

Development of effective and safe compound disinfectant for space cabins

Space-enclosed cabins such as space stations provide a suitable living environment for astronauts, meanwhile they also facilitate various microorganisms to breed and corrode the materials' surfaces. To effectively prevent and control the microbial contamination in space-closed cabins and ensure the health of the astronauts, it is necessary to develop effective and safe disinfectants. In this study, organosilicon quaternary ammonium salt(OQAS), sodium dehydroacetate (SD) and polyhexamethylene biguanidine hydrochloride(PHMB) were selected as the target disinfectants and tested on four kinds of corrosive fungi, including Cladosporium cladosporioides, Aspergillus niger, Penicillium aurantiogriseum and Cladosporium herbarum. Firstly, the mycelial growth inhibition effects of these three disinfectants on the four fungi were tested separately, and the effective concentration range of the three disinfectants were determined. Then we combined these three disinfectants to get a new highly effective and safe compound bactericides, consisting of OQAS (0.37 mg/ml), SD (0.7 mg/ml) and PHMB (0.5 mg/ml), in which the total concentrations of bactericides were 1.57 mg/ml. This study provided a new perspective for the development of safe microbial bacteriostatic agents in spacecraft.

Combination of sodium dehydroacetate and sodium silicate reduces sour rot of citrus fruit

Sodium dehydroacetate (SD) and sodium silicate (Na2SiO3) are food preservatives with antifungal activities against many pathogens. In this paper, the antifungal activity of the combination treatment of SD and Na2SiO3 against Geotrichum citri-aurantii, the postharvest pathogen of sour rot in citrus fruit, was tested. SD and Na2SiO3 combination (1:4, w/w) showed a synergistic inhibitory effect compared to single compound on the mycelial growth of G. citri-aurantii, with the minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) being 1.8 and 3.6 g L−1, respectively. The spores’ germination and the plasma membrane integrity of the pathogen could also be visibly influenced by the 1× MFC SD + Na2SiO3 treatment. The application of various SD + Na2SiO3 concentrations (1×, 5×, and 10× MFC) to citrus fruit inoculated with G. citri-aurantii significantly (P < 0.05) decreased the incidence of sour rot during the entire storage period. After 8 d of storage, the disease incidences in SD + Na2SiO3 (10×, 5× or 1× MFC)-treated fruit were only 20%, 30%, 65%, respectively, in contrast to 100% of the control fruit. Meanwhile, SD + Na2SiO3 treatments maintained the fruit quality of citrus fruit. Results indicate that the combination of SD and Na2SiO3 is a promising approach in controlling the postharvest decay of citrus fruit.

Photoreactivities of the Antiseptics Dehydroacetic Acid and Sodium Dehydroacetate Used in Cosmetics.

Dehydroacetic acid (1) was found to induce photoisomerization, converting aldrin (3) and dieldrin (4) into photoaldrin (5) and photodieldrin (6), respectively, not only when irradiated with artificial light at wavelengths longer than 290 nm in air but also when exposed to sunlight in air. By contrast, sodium dehydroacetate (2) induced both photoisomerization, primarily converting 3 to 5 and photoepoxidation, partially forming 6. Thus, because 2 is usually used as a water-soluble antiseptic, photo-erethism might occur due to the isomerization and epoxidation properties of this compound. The difference between the photoreactivity of 1 and that of 2 might be attributed to the spin density of the odd electron on the carbon atom in the respective radicals that were formed after photo-excited 1 and 2 caused H-abstraction.

Novel pore size tuning method for the fabrication of ceramic multi-channel nanofiltration membrane

A novel pore size tuning method was proposed for the fabrication of TiO2 multi-channel nanofiltration membrane from TiO2 ultrafiltration substrate using in situ chemical deposition. Titanium isopropoxide and isopropanol were employed as the precursor and solvent, respectively. The effects of solvent, precursor, pore size of ultrafiltration substrate, as well as thermal treatment temperature, on the performance of TiO2 multi-channel nanofiltration membrane were studied. The optimized TiO2 multi-channel nanofiltration membrane, prepared from ceramic ultrafiltration substrate with an MWCO of approximately 5 kDa, showed a high pure water permeability of approximately 20 L m−2 h−1 bar−1 and a low MWCO of approximately 800 Da. The average membrane pore radius was tuned from 2.4 nm to 0.9 nm. The TiO2 multi-channel nanofiltration membrane was successfully applied to the decolorization of sodium dehydroacetate. The decolorization rate was ~ 89.5%, and the sodium dehydroacetate recovery rate reached 98%, which is 2–3% higher than that obtained using the traditional activated carbon decolorization process. The in situ chemical deposition method has great potential as a novel and facile pore size tuning technique for ceramic ultrafiltration membrane for the fabrication of the ceramic multi-channel nanofiltration membranes, especially for large-scale production.

Antifungal mechanism of sodium dehydroacetate against Geotrichum citri-aurantii

This study investigated the potential anti-fungal mechanisms of sodium dehydroacetate (SD) against Geotrichum citri-aurantii. The results showed that the cell wall integrity of G. citri-aurantii was not affected, whereas the membrane permeability of G. citri-aurantii mycelia was visibly altered by SD. Dramatic morphological changes of the mycelia, such as loss of cytoplasm, plasmolysis, and dissolution of intracellular substances, were observed by scanning electron microscopy and transmission electron microscopy analyses, indicating that the mycelium is severely damaged by the SD treatment. Furthermore, SD apparently induced a decrease in the intracellular ATP content before 30min of exposure. An increase in the activity of the Na+/K+-ATPase was also observed, indicating that Na+ ions might enter the cell and thus disturb the energy supply. Taken together, this study's findings suggest that the anti-fungal activity of SD against G. citri-aurantii can be attributed to the disruption of cell membrane permeability and energy metabolism.

Optimisation of saponin extraction conditions with Camellia sinensis var. assamica seed and its application for a natural detergent.

Camellia sinensis var. assamica seed cake (a by-product of tea-seed oil) is an abundant resource with poor utilisation. C. sinensis var. assamica seed saponin (CSS) is one kind of non-ionic surfactant. In this study, the CSS extraction conditions were optimised by response surface methodology (RSM) and then the CSS detergent was developed. Additionally, the safety and decontamination ability of the developed detergent were evaluated. The optimised extraction conditions were including the extracting temperature of 40.04 °C, extraction time of 4.97 h, ethanol concentration of 64.11% and liquid-solid ratio of 14.57:1 mL g-1 . The formula of the CSS detergent was as follows: 20% crude CSS, 0.3% oxidised tea polyphenols (OTPs), 0.2% nisin, 0.3% sodium dehydroacetate, 0.7% sodium alginate and 0.5% sodium polyacrylate. The LD50 of the CSS detergent exceeds 14 g kg-1 in mice, indicating the detergent was non-toxic. Both of the emulsifying and the pesticide residues removal abilities of the CSS detergent were significantly stronger than the commercial detergent. A natural tea seed saponin detergent with good safety and decontamination ability was successfully developed. This can make better use of the tea seed cake, thereby creating added value in the tea seed oil industry. © 2017 Society of Chemical Industry.