Use Of Sodium Benzoate Research Articles

Analisis Natrium Benzoat dan Rhodamin B Pada Saos Tomat Pasaran yang Beredar di Kota Gorontalo

Sodium benzoate is the sodium salt of benzoic acid which is often used in food ingridiends, for example in tomato sauce. In foodstuffs, sodium benzoate will break down into its active from or benzoate acid. However, the use of sodium benzoate should not exceed 0,1% in food ingedients. Meanwhile, Rhodamin B is a textle and pape day where this substance is very harmful if inhald, in contact with skin. In eyes and swallowed. The research aimed to determine the amount of sodium benzoat and rhodamin B in tomato sauce circulating in Gorontalo City. The samples of tomato sauce were obtained randomly from three markets in Gorontalo City regardless of its conditions whether those who did not have circulation permit or did not have obvious composition and BPOM permit. The method for determinating sodium benzoate and rhodamine B levels was carried out using UV-Vis spectrophotometry. The results obtained were sodium benzoate preservative levels in the three samples were 0,9363 g/kg in sample A, 1,5469 g/kg in sample B, and 1,8725 g/kg in sample C. Meanwhile, the rhodamine B levels in the three samples were 0,7515 in sample A, 1,5015 in sample B, and 1,5833 in sample C. Based on the results of this concentration calculation, it is observable that all samples have exceeded the threshold for using sodium benzoate and rhodamine B.

Physicochemical, antioxidant and microbial properties of sweetened yoghurt produced from partial substitution of sugar with soursop puree

This study was targeted towards evaluating the outcome of partially substituting sugar with soursop puree at different proportions, varying pasteurization temperatures, storage durations and with the application of sodium benzoate and potassium sorbate as chemical preservatives on physiochemical, antioxidant and microbial qualities of yoghurt. There was a strong correlation (R2 = 0.7, Adjusted R2 = 0.65) between the syneresis and the water-holding capacity of the yoghurt as the substitution increased. At 50% soursop puree substitution in the yoghurt production, DPPH radical scavenging activity, total phenolic content, vitamin C, carbohydrate, protein, and ash contents increased to 34.40%, 1.25 mg GAE/L, 58.50 mg/100 g, 29.26, 4.02 and 0.69%, respectively. Storage duration does not have a significant influence on the proximate composition of the yoghurt samples. However, the vitamin C content of the yoghurt decreased when the pasteurization temperature was more than 80 °C. The growth of lactic acid bacteria ranged between 2.9 × 105 and 2.16 × 106 CFU/ml. The use of sodium benzoate inhibited yeast growth more than potassium sorbate while soursop substitution inhibited the growth of mould from 1.0 × 106 CFU/ml to 3.05 × 105 CFU/ml than the preservatives. Coliform was absent in all the yoghurt samples with or without preservatives. This information would be valuable in yoghurt development and quality control.Graphical

Biological Degradation of the Azo Dye Basic Orange 2 by Escherichia coli: A Sustainable and Ecofriendly Approach for the Treatment of Textile Wastewater

In this study, initially 11 different bacterial strains were tested for the degradation capabilities against Basic Orange 2 dye. In initial screening with 78.90% degradation activity, Escherichia coli emerged as the most promising strain to degrade the selected dye, and was then employed in subsequent experiments. For further enhancing the degradation capability of selected bacteria, the effects of various physicochemical parameters were also evaluated. Among the tested parameters, 20 ppm dye concentration, 1666 mg/L glucose concentration, a temperature of 40 °C, 666 mg/L sodium chloride concentration, pH 7, 1000 mg/L urea concentration, a 3-day incubation period and the use of sodium benzoate as a redox mediator (666 mg/L) were found to be ideal conditions to get the highest decolorization/degradation activities. Finally, all the mentioned parameters were combined in a single set of experiments, and the decolorization capacity of the bacteria was enhanced to 89.88%. The effect of pH, dye concentration, incubation time and temperature were found to be responsible for the optimum degradation of dye (p < 0.05), as predicted from the ANOVA (analysis of variance) of the response surface methodology. The metabolites were collected after completion of the process and characterized through Fourier transform irradiation (FTIR) and gas chromatography mass spectrometry (GC-MS). From the data obtained, a proposed mechanism was deduced where it was assumed that the azo bond of the dye was broken by the azoreductase enzyme of the bacteria, resulting in the formation of aniline and 3, 4-diaminobezeminium chloride. The aniline was then further converted to benzene by deamination by the action of the bacterial deaminase enzyme. The benzene ring, after subsequent methylation, was transformed into o-xylene, while 3, 4-diaminobezeminium chloride was converted to p-xylene by enzymatic action. These findings suggest that Escherichia coli is a capable strain to be used in the bioremediation of textile effluents containing azo dyes. However, the selected bacterial strain may need to be further investigated for other dyes as well.

Study of the Bactericidal Effect Clove, Cinnamon, and Sodium Benzoate in the Haden Mango and Melon Preservation

An experimental study was conducted to determine inhibition and / or destruction of pathogens in the following; Controls, M-EC, MS, Me-EC, Me-S, Treatments M-EC-LC, LC-MS, LC-EC-I, Me-S-CL, M-EC-C, M-S-C, Me-EC, Me-SC, M-EC-B, M-S-B, Me-EC-B and Me-S-B. Where: M = mango, Me = melon, EC = Escherichia coli, S = Salmonella sp, CL = clove, C = cinnamon, B = sodium benzoate. Qualifying each treatment according to the bactericidal power, as: non-effective, minimum, and fulminant lethal effect on days 0 (t0), 7 (t7) and 15 (t15); the bactericidal effect of aqueous extracts of cinnamon, clove in concentrations of 2.5% and sodium benzoate at concentrations permitted by FDA 0.1% was evaluated using the method of quantification or counting of forming colony units (FCU), on two bacterial strains, Escherichia coli and Salmonella enteritidis, were inoculated in samples of tropical fruits, mango Haden (Mangifera indica) and Cantaloupe melon (Cucumis melo). The bactericidal effect of clove was different in the two fruits treated; in the mango inoculated with E. coli was observed a minimal effect and in the other hand, the sample inoculated with Salmonella spp. there was no bactericidal effect. In the melon sample inoculated with both bacteria, the bactericidal effect of clove was observed. The effect of cinnamon was minimal in both fruits inoculated with E. coli. In the mango inoculated with Salmonella spp. there was no bactericidal effect. In the melon, it was a lethal effect. The use of sodium benzoate had a bactericidal effect, in both, the mango and in the melon inoculated with both bacteria. The analysis found that the mango inoculated with E. coli had a devastating effect (death at day 0). Dry matter, matter balance and sensory analysis were determined to have a better conclusion of the investigation.

Optimization of microbial fuel cell process using a novel consortium for aromatic hydrocarbon bioremediation and bioelectricity generation

Microbial Fuel Cell (MFC) is an innovative bio-electrochemical approach which converts biochemical energy inherent in wastewater into electrical energy, thus contributing to circular economy. Five electrogenic bacteria, Kocuria rosea (GTPAS76), two strains of Bacillus circulans (GTPO28 and GTPAS54), and two strains of Corynebacterium vitaeruminis (GTPO38 and GTPO42) were isolated from a common effluent treatment plant (CETP) and were used individually as well as in consortium form to run double chambered “H” type microbial fuel cell. Individually they could produce voltage in the range of 0.4–0.7 V in the MFC systems. Consortium developed using GTPO28, GTPO38, GTPAS54 and GTPAS76 were capable of producing voltage output of 0.8 V with 81.81 % and 64 % COD and BOD reduction, respectively. The EPS production capacity and electricity generation by the isolated bacteria correlated significantly (r = 0.72). Various parameters like, effect of preformed biofilm, length of salt bridge and its reuse, aeration, substrate concentration and external resistance were studied in detail. The study emphasizes on improving the commercialization aspect of MFC with repeated use of salt bridge and improving wastewater treatment potential after optimization of MFC system. Polarization curve and power density trends were studied in optimized MFC. A maximum power density and current density achieved were 18.15 mW/m2 and 370.37 mA/m2, respectively using 5 mM sodium benzoate. This study reports the use of sodium benzoate as a substrate along with reusing of the salt bridge in MFC study with promising results for BOD and COD reduction, proving it to be futuristic technology for bio-based circular ecosystem development.

The Use of Sodium Benzoate on Shelf-Life and Quality Attributes of Dried Chili Fish Paste Stored in Different Packaging Containers.

This study was carried out to assess the quality changes and shelf-life of dried chili fish paste treated with 0.1% sodium benzoate (SB) and stored in various packaging containers, including polypropylene (PP+SB), polyethylene-terephthalate (PET+SB), and LLDPE-aluminum Ziplock bag (ZL+SB) during 20-week storage at room temperature (25–28 °C) compared with samples without preservatives (PP, PET, and ZL). The result found that samples treated with 0.1% SB exhibited slower rate of quality changes throughout storage, including pH, browning index, oxidation products, as well as microorganisms, etc. These samples can store at room temperature for at least 20 weeks without any spoilage. Moreover, the sensorial scores of them, assessed by 50 untrained panelists who were familiar with this product, were more than 7.0 in all aspects, for example, color, flavor, and texture. In contrast, samples without preservatives, which revealed the higher rate of the changes in all quality characteristics, underwent spoilage during 20-week storage at different times depending on the packaging container. The shelf-life of PP, PET, and ZL were 6, 10, and 10 weeks, respectively, as indicated by the excess of total microorganisms (>1.00 × 104 CFU/g sample). Overall, the results indicated that using sodium benzoate at the level of 0.1% can effectively extend the shelf-life of dried chili fish paste for at least 5 months with prime quality.

Assessment of the Effect of Concomitant Use of Sodium Benzoate and Fructose on the Liver Structure and Function in Young Albino Rats

Abstract Background: Sodium benzoate (SB) is incorporated in many food and pharmacological manufacturing as a preserv-ative. Fructose (FR) is used a as substitute for sugar in many food products. Aim of Study: To test the cumulative effect of the combined daily use of SB and FR on rats' liver. Material and Methods: Twenty-four young male rats were assigned into four groups: 1- Control group; 2- SB group; 15mg/kg/day; 3- FR group; 10ml of 10% fructose/day; and 4- Combined SB +FR group. The rats were followed-up for 28 days. At day 28, animals were sacrificed and blood samples were drawn for liver enzymes analysis. The livers of the rats were divided into two parts; a part for freezing for homoge-nization and hydrogen peroxide analysis and the other for histopathological assessment. Results: The liver enzymes showed insignificant changes compared to the control group. The H2O2 was significantly elevated in SB and SB + FR groups. The liver architecture was negatively affected as detected by hematoxylin and Eosin, periodic acid Schiff and proliferating cells antigen stains. Conclusion: The combined use of SB and FR lead to detrimental effects on the liver function and structure. This in turn warrant cautious use of these substances and raise questions about the safety of using them in a combination on daily basis.

Validasi Metode Penetapan Kadar Pengawet Natrium Benzoat pada Sari Kedelai di Beberapa Kecamatan di Kabupaten Tulungagung Menggunakan Spektrofotometer Uv-Vis

Sodium benzoate is an organic preservative chemical compound which use is permitted if the amount is below the maximum threshold. This research aims to validate the UV-Vis Spectrophotometry method which will be used to determine sodium benzoate levels in soybean milk in 3 sub-districts in the Tulungagung Regency using the UV-Vis Spectrophotometer instruments. Before determining the content, the samples were analyzed qualitatively first using the acid-base titration method. The result of this qualitative analysis of the sample will turn pink if it contains sodium benzoate. Then the sodium benzoate wavelength optimization is carried out in the range of 200-400nm, and the optimum wavelength is 226nm. The method validation process is done by using four parameters namely linearity test, accuracy test, precision test, and LOD&LOQ. Based on the validation of the method, the correlation coefficient (R2) of 0.99563 indicates linear, recovery % is 97.58% in the range of 80-120%, RSD is 0.0454% which is ?2%, LOD is 0.33 ppm, and LOQ of 1.0996 ppm. Based on these results, it can be said that the method used is valid because all parameters meet the specified requirements. Analysis of the determination of levels using a UV-Vis Spectrophotometer instruments at wavelength 226nm using 5 samples, from the five samples obtained average rate of 90.639±0.0406. Analysis of the rate determination using UV-Vis Spectrophotometer instruments at 226nm wavelengths show that sample A has a concentration 92,243±0,039 ppm, sample B is 80,286±0,039 ppm, sample C is 99,04±0,063 ppm, sample D is 101,483±0,025 ppm, and sample E is 80,143±0,038 ppm. The content of sodium benzoate in soybean milk is following the requirements of BPOM RI regulation No.36 of 2013 concerning the maximum limit of food use, the use of sodium benzoate in fruit/vegetable juice products and non-fermented soybean products is 600ppm of food, with ADI 0-5mg/kg body weight.

Therapeutic effects of royal jelly against sodium benzoate-induced toxicity: cytotoxic, genotoxic, and biochemical assessment.

In this study, the protective role of royal jelly (RJ) against the potential toxic effects of sodium benzoate was investigated in Allium cepa L. test material with physiological, genetic, and biochemical parameters. Physiological changes were evaluated by determining weight gain, rooting percentage, root length, and relative injury rate. The genetic evaluations were carried out with chromosomal abnormalities (CAs), micronucleus (MN), tail DNA formation, and mitotic index (MI) ratio parameters. The biochemical evaluations were carried out by determining lipid peroxidation and antioxidant enzyme activities by determining levels of malondialdehyde (MDA), glutathione reductase (GR), superoxide dismutase (SOD), and catalase (CAT). Further, the interaction of sodium benzoate with antioxidant enzymes was evaluated with molecular docking analysis. The antimutagenic effect of RJ was evaluated as the inhibition of chromosomal abnormalities (CAs) and tail DNA formations. A total of six groups were formed in the study. A. cepa L. bulbs in the control group were treated with tap water; the bulbs in the administration groups were treated with sodium benzoate (100 mg/L), RJ (25 mg/L and 50 mg/L doses), and sodium benzoate-RJ combinations with these doses for 72 h. As a result, it was determined that sodium benzoate application caused inhibition of physiological parameters and MI; induced MN, CAs, and DNA damage; and also caused oxidative stress. Depending on the concentration of RJ application, it reduced sodium benzoate toxicity by showing therapeutic effects in all these parameters. Also, the interaction of sodium benzoate with antioxidant enzyme residues was determined by molecular docking analysis. As a result, it has been understood that abandoning the use of sodium benzoate will be beneficial for the environment and human health and concluded that the use of RJ in the daily diet will be effective in reducing the impact of exposed toxic ingredients.

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.

Chemical composition and antibacterial effects of some essential oils individually and in combination with sodium benzoate against methicillin-resistant Staphylococcus aureus and Yersinia enterocolitica.

Side effects of chemical preservatives and drug resistance have raised interest in use of herbal products. This study aimed to examine the chemical composition and antibacterial effects of Cuminum cyminum, Mentha spicata, and Mentha longifolia essential oils individually and in combination with sodium benzoate against methicillin-resistant Staphylococcus aureus and Yersinia enterocolitica. The essential oils were analyzed by gas chromatography-mass spectrometry. Disc diffusion and microdilution assays were used for in vitro antimicrobial screening. The main components were cumin aldehyde, carvone, and pulegone in C. cyminum, M. spicata, and M. longifolia essential oils, respectively. Antibacterial data analysis showed significant differences between different antibacterial effects of essential oils individually and in combination with sodium benzoate. In terms of individual effects, antibacterial effect of M. longifolia and C. cyminum essential oils were the highest against methicillin-resistant S. aureus and Y. enterocolitica, respectively. The antibacterial effects of sodium benzoate combined with essential oils showed significant differences with the individual effect of sodium benzoate in most cases. The results indicated that the combined effect of these essential oils with sodium benzoate could reduce the use of sodium benzoate as an antimicrobial agent, which could decrease its possible side effects. Thus, for more significant effects, these essential oils could be combined with other agents for the preservation of drug and food products.

Analisis Pengawet Natrium Benzoat pada Selai Stroberi Curah di Pasar Tradisional

Natrium benzoat merupakan pengawet buatan yang berfungsi untuk membuat makanan menjadi tahan lama. Batas maksimum penggunaan pengawet natrium benzoat pada selai buah menurut SNI 01-0222-1995 sebesar 1 g/kg. Selai stroberi yang berada dipasaran dimungkinkan menggunakan pengawet natrium benzoat yang melebihi batas baku mutu sehingga perlu dilakukan analisis. Penentuan kadar pengawet natrium benzoat dalam selai stroberi sesuai SNI 01-2894-1992 menggunakan metode alkalimetri. Prinsip metode ini adalah terjadinya reaksi netralisasi antara asam dengan basa, dimana ion H+ dari asam akan bereaksi dengan ion OH- dari basa membentuk garam yang netral. Filtrat hasil dari ekstraksi sampel stroberi diuapkan di atas penangas air dan residu yang didapatkan dikeringkan dalam desikator. Residu dilarutkan dalam etanol 70 % netral dan ditambahkan dengan larutan indikator PP 1%. Larutan kemudian dititrasi dengan larutan standar NaOH. Titik akhir titrasi ditandai dengan warna merah muda yang konstan. Berdasarkan hasil penelitian, terdapat 10 sampel selai stroberi curah yang dijual di beberapa pasar tradisional Kecamatan Jebres Surakarta, dimana 8 sampel tersebut positif mengandung natrium benzoat. Kadar pengawet natrium benzoat pada sampel pasar A1 sebesar 1,327 g/kg, sampel pasar A2 sebesar 1,490 g/kg, sampel pasar B1 sebesar 1,030 g/kg, sampel pasar B2 sebesar 1,451 g/kg, sampel pasar C2 sebesar 1,444 g/kg, sampel pasar E sebesar 1,077 g/kg, sampel pasar F1 sebesar 1,431 g/kg dan sampel pasar F2 sebesar 1,635 g/kg. Jika dibandingkan dengan batas maksimum penggunaan natrium benzoat, selai stroberi curah yang dijual di beberapa pasar tradisional Kecamatan Jebres Surakarta yang positif mengandung natrium benzoat tersebut tidak memenuhi syarat SNI 01-0222-1995.

Evaluation of Antibacterial Effects of Mentha spicata L., Cuminum cyminum L. and Mentha longifolia L. Essential Oils Individually and in Combination with Sodium Benzoate Against Escherichia coli O157:H7 and Listeria monocytogenes

Background: Side effects of chemical preservatives and drug resistance have raised interests in the use of natural preservatives derived from plants. Objectives: The aim of this study was to examine possible antibacterial effects of Mentha spicata L., Cuminum cyminum L. and Mentha longifolia L. essential oils (EOs) individually and in combination with sodium benzoate against Escherichia coli O157:H7 and Listeria monocytogenes. Methods: In this experimental study, the EOs were obtained and analyzed by gas chromatography mass spectrometry. Disc diffusion and broth microdilution methods were used for in vitro antibacterial screening in triplicate. Data analysis was performed by the SPSS software using ANOVA and independent sample t-test. Results: Statistical analysis showed a significant difference between different antibacterial effects of EOs individually and in combination with sodium benzoate. Considering the individual effects of these factors, the antibacterial effect of sodium benzoate and Cuminum cyminum essential oil were the highest against E. coli O157:H7 and L. monocytogenes, respectively. These results are relatively consistent with the disc diffusion test. The antibacterial effects of sodium benzoate in combination with EOs showed significant differences in comparison to sodium benzoate effect individually in most situations (P < 0.05). Conclusions: The results indicated that these EOs have a good antibacterial activity and combined with sodium benzoate could reduce the use of sodium benzoate as a chemical preservative in food, cosmetic, and drug products, which can decrease the possible side effects of it.

Efecto bactericida del clavo de olor, canela y benzoato de sodio en la conservación del mango haden y melón

Se realizó estudio experimental para determinar la inhibición y/o destrucción de los microorganismos patógenos en los siguientes muestras: controles, M-EC, M-S, Me-EC, Me-S, Tratamientos M-EC-CL, M-S-CL, Me-EC-CL, Me-S-CL, M-EC-C, M-S-C, Me-EC-C, Me-S-C, M-EC-B, M-S-B, Me-EC-B y Me-S-B. Dónde: M = mango, Me = melón, EC = Escherichia coli, S = Salmonella spp, CL = clavo de olor, C = canela, B = benzoato de sodio. Calificando cada tratamiento de acuerdo al poder bactericida, como: no efectivo, efecto mínimo, letal y fulminante, en los días 0 (t0), 7 (t7) y 15 (t15); se evaluó el efecto bactericida de extractos acuosos de canela, clavo de olor en concentraciones de 2.5% y benzoato de sodio en concentraciones permitidas según la FDA 0.1%; utilizando el método de cuantificación o conteo de unidades formadoras de colonia (UFC), sobre dos cepas bacterianas, Escherichia coli y Salmonella enteritidis, que se inocularon en muestras de frutas tropicales, mango haden (Mangifera indica) y melón cantaloupe (Cucumis melo). El efecto bactericida de clavo de olor fue diferente en las dos frutas tratadas; en el mango inoculado con E. coli se observó un mínimo efecto y en el inoculado con Salmonella spp, no hubo efecto bactericida. En el melón inoculado con ambas bacterias, se observó el efecto bactericida del clavo de olor. El efecto de la canela fue mínimo en ambas frutas inoculadas con E. coli. En el mango inoculado con Salmonella spp, no hubo efecto bactericida. En el melón si tuvo un efecto letal. El uso del benzoato de sodio ejerció un efecto bactericida, tanto en el melón como el mango, inoculadas con ambas bacterias. En el análisis se observó que en el mango inoculado con E. coli el efecto fue fulminante, (muerte en el día 0). Se determinó materia seca, balance de materia y análisis sensoriales, para tener una mejor conclusión de la investigación.

Sodium Benzoate is Associated with Salmonella typhi Resistant to Chloramphenicol

Background: There are many factors that govern growth and resistant of Salmonella typhi . A study had reported that the use of sodium benzoate caused antibiotic resistant. However, no study has directly evaluated the effect of sodium benzoate exposure on S. typhi sensitivity to chloramphenicol. The aim of this study was to evaluate the resistance or sensitivity of S. typhi to chloramphenicol after sodium benzoate exposure. Methods: The study was conducted in seven groups: three treatment groups (sodium benzoate insensitive S. typhi +8 µg/mL, 16 µg/mL, and 32 µg/mL of chloramphenicol), three positive control groups (sodium benzoate sensitive S. typhi +8 µg/mL, 16 µg/mL, and 32 µg/mL of chloramphenicol), and one negative control groups (sodium benzoate sensitive S. typhi +0 µg/mL of chloramphenicol). The effect of sodium benzoate exposure to S. typhi sensitivity to chloramphenicol was measured after 24 hours. Spearman test was used to analyzed this association. Results: In this study, we found that the average S. typhi growth in the treatment groups (A, B, C) was 445 CFU/mL, 385 CFU/mL, and 171 CFU/mL, respectively. While in the positive control group (D, E, F) was not obtained any S. typhi growth. Average S. typhi growth in the negative control group was 430 CFU/mL. Discussion: We found that sodium benzoate exposure inhibited S. typhi growth and affected S. typhi sensitivity to chloramphenicol ( p <0.05). In addition, we found that 32 µg/mL chloramphenicol had the highest mean difference value, so this showed that the dose 32 µg/mL of chloramphenicol had the best effectiveness of various treatment groups ( p <0.05). Conclusions: Sodium benzoate exposure can inhibit S. typhi growth and cause S. typhi resistant to chloramphenicol.

Exploring the Use of Sodium Benzoate as Hydrotrope for the Estimation of Lornoxicam in their Marketed Formulation

Increasing the aqueous solubility of insoluble drugs is of major importance for the estimation by spectrophotometric technique. Various techniques have been employed to enhance the aqueous solubility of poorly water soluble drugs. Hydrotropic solubilization is one of them. In the present study, sodium benzoate was chosen as hydrotrope to enhance the solubility of Lornoxicam for its spectrophotometric estimation in their marketed formulation. Preliminary solubility of Lornoxicam, spectral study, method development and its validation was done as per ICH guidelines. Solubility study of Lornoxicam displayed a signifi cant increment in the solubility due to 10% solution of sodium benzoate which will be suffi cient to extract the drug from its dosage form. The sample solution has shown the λ max at 376 nm and obeys the lambert beer law in the concentration range of 5-25 μg/ml with a correlation coeffi cient of 0.999. The accuracy of the method was proved by recovery study with mean recovery of 99.87. Precision study also shows no signifi cant deviation from the mean value. A limit of detection and limit of quantitation result indicates the sensitivity of the method with the values 1.02 μg/ml and 3.39 μg/ml simultaneously. Hence, the methodology can be used safely and effectively for the routine estimation of Lornoxicam in the bulk drug and marketed formulation. Key words: Hydrotropic solubilization, sodium benzoate, spectrophotometric estimation, validation.

Evaluation of sodium benzoate and licorice (Glycyrrhiza glabra ) root extract as heat-sensitizing additives against Escherichia coli O157:H7 in mildly heated young coconut liquid endosperm

This study evaluated the use of sodium benzoate (SB) and licorice root extract (LRE) as heat-sensitizing additives against Escherichia coli O157:H7 in mildly heated young coconut liquid endosperm. Consumer acceptance scoring showed that maximum permissible supplementation (MPS) levels for SB and LRE were at 300 and 250ppm, respectively. The MPS values were considered in the generation of a 2-factor rotatable central composite design for the tested SB and LRE concentration combinations. Liquid endosperm with various SB and LRE supplementation combinations was inoculated with E.coli O157:H7 and heated to 55°C. The susceptibility of the cells towards heating was expressed in terms of the decimal reduction time (D55 ). Response surface analysis showed that only the individual linear effect of benzoate significantly influenced D55 value, where increasing supplementation level resulted in increasing susceptibility. The results reported could serve as baseline information in further investigating other additives that could be used as heat-sensitizing agents against pathogens in heat-labile food systems. Fruit juice products have been linked to outbreaks of microbial infection, where unpasteurized products were proven vectors of diseases. Processors often opt not to apply heat process to juice products as the preservation technique often compromises the sensorial quality. This work evaluated two common additives for their heat-sensitizing effects against E.coli O157:H7 in coconut liquid endosperm, the results of which may serve as baseline information to small- and medium-scale processors, and researchers in the establishment of mild heat process schedule for the test commodity and other similar products.

English

&nbsp; Vitamin C is one of the most important vitamins in fruit based products and its stability is very critical to guarantee its availability. Stability of vitamin C in baobab, guava and pineapple juices stored at&nbsp;room (22.4&deg;C&plusmn;1.3), chilling (-1.2&deg;C&plusmn;0.1) and freezing (-17.3&deg;C&plusmn;0.2) temperatures and using 0.05% sodium benzoate, 0.005% sodium metabisulphite and combined use of sodium benzoate and metabisulphite at 0.04 and 0.005% respectively was investigated. Results from the study revealed that both storage conditions and levels of the preservatives used significantly affected vitamin C stability in all the three types of juices used. Vitamin C contents were 74.4, 52.4 and 34.7 mg/100 mL for baobab, guava and pineapple juices on the first day of processing. Furthermore, vitamin C was found to be more stable in freezing storage conditions and the combined use of sodium benzoate and sodium metabisulphite at 0.04 and 0.005%, respectively was more effective in stabilizing vitamin C in the fruit juices than the other preservative levels used. It can be concluded that vitamin C stability in the three types of juices was influenced by storage temperature conditions, storage time and levels and types of preservatives used. &nbsp; Key words:&nbsp;Stability, baobab, guava, pineapple, vitamin C, sodium benzoate.

Scientific Opinion on the safety and efficacy of sodium benzoate as a silage additive for pigs, poultry, bovines, ovines, goats, rabbits and horses

Sodium benzoate is intended for use as a technological additive to improve the ensiling process at a proposed dose of 2 400 mg/kg fresh matter, the eventual use of the silage being for pigs, poultry, bovines, ovines, goats, rabbits and horses. The application of sodium benzoate in the preparation of silage at the proposed dose was safe for the target animals. The proposed maximum dose of sodium benzoate is estimated to result in a comparable consumer exposure as does its use as preservative in other feedingstuffs and to make a minimal contribution to consumer exposure. The FEEDAP Panel concluded that sodium benzoate when used as a silage additive is safe for the consumer. Sodium benzoate is not considered as a skin irritant but may be mildly irritant to the eyes. As no data on sensitisation appear to be available, the FEEDAP Panel considered it prudent to treat sodium benzoate as a potential sensitiser. In the absence of information on particle size and dusting potential, a risk from inhalation cannot be excluded. The FEEDAP Panel concluded that there are no safety concerns for the environment resulting from the use of sodium benzoate as a silage additive. Based on a series of laboratory studies, sodium benzoate at the recommended dose was shown to have the potential to improve the production of silage by reducing pH and increasing the preservation of dry matter. This was demonstrated in a range of easy, moderately difficult and difficult to ensile forage materials. Sodium benzoate at concentrations between 250 and 2 500 mg/kg forage also has the potential to increase the aerobic stability of ensiled materials at a wide range of dry matter content.

Preservation of Acidified Cucumbers with a Combination of Fumaric Acid and Cinnamaldehyde That Target Lactic Acid Bacteria and Yeasts

The naturally occurring compound, fumaric acid, was evaluated as a potential preservative for the long-term storage of cucumbers. Fumaric acid inhibited growth of lactic acid bacteria (LAB) in an acidified cucumber juice medium model system resembling conditions that could allow preservation of cucumbers in the presence of sodium benzoate. Forty millimolars of fumaric acid were required to inhibit growth of an extremely aciduric Lactobacillus plantarum LA0445 strain at pH 3.8. Half of this concentration was required to achieve inhibition of L. plantarum LA0445 at pH 3.5. As expected growth of the spoilage yeasts Zygosaccharomyces globiformis and Z. bailii was not inhibited by fumaric acid at near saturation concentrations in the same cucumber juice medium. To usefully apply fumaric acid as a preservative in acidified foods it will be necessary to combine it with a food grade yeast inhibitor. The antimicrobial agent, cinnamaldehyde (3.8 mM) prevented growth of Z. globiformis as well as the yeasts that were present on fresh cucumbers. Acidified cucumbers were successfully preserved, as indicated by lack of yeasts or LAB growth and microbial lactic acid or ethanol production by a combination of fumaric acid and cinnamaldehyde during storage at 30 °C for 2 mo. This combination of 2 naturally occurring preservative compounds may serve as an alternative approach to the use of sodium benzoate, potassium sorbate, or sodium metabisulfite for preservation of acidified vegetables without a thermal process. This study evaluates the potential application of alternative preservatives for the long-term storage of cucumbers in a reduced NaCl cover brine solution and without a thermal process.