• Journal of the Society of Cosmetic Scientists of Korea
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• v.36 no.4
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• pp.259-263
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• 2010

We measured and compared the partition coefficients and absorption levels of preservative phenoxyethanol (PE), antimicrobial ethylhexylglycerin (EG) and UV-filters widely used in cosmetic products and more specifically evaluated the relative absorption level of PE depending on various packaging materials. The resulting partition coefficients of 11 UV filters in relation to PE and EG displayed EG with a relatively higher partition coefficients. The partition coefficients of Tinsorb M and Solaveil CT434 were also high. Among the UV-filter ingredients with EG absorption levels exceeding 40 % were Gransil PSQ, UV Titan M 160 and Micro $TiO_2$ MT 100 TV, whereas Gransil PSQ and Scadder showed PE absorption levels above 40 %. In addition, we confirmed that PE had displayed an absorption level of 7 ~ 8 % as a result of 1 month-long exposure to packaging material polyoxymethylene. This extensive research illustrates the possibility of producing the most potent preservative contents based on studying the relative compatibility between UV-filters and preservatives and selecting the adequate preservatives to be used. Furthermore, preservative level can also decline with passage of time depending on the type of packaging material used.

• Polymer(Korea)
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• v.30 no.6
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• pp.519-524
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• 2006

Poly(4-vinyl pyridine) (PVP) and its copolymers, poly(4-vinyl pvridine- co-acrylamide) and poly(4-vinyl pyridine-co-allylamine), were synthesized and evaluated for application to organic solder-ability preservatives (OSP). The copolymers were synthesized by radical polymerization of vinyl pyridine in the presence of acrylamide or allylamine as a comonomer. Various kinds of polymers with different chemical composition were synthesized by varying the feed ratio of monomers and their low $M_w$ polymers can be obtained by adding 2-mercaptoethanol as a chain transfer agent during poly-merization. All the polymers showed good adhesion properties on Cu pad when they were spin-coated. Especially, allylamine -containing copolymers showed both good adhesion and solubility properties. Also, they exhibited better thermal stability than PVP homopolymer and such thermal properties were changed depending on the chemical composition and their $M_w$, which were evidenced by the measurement of oxygen induced temperature (OIT). From the OIT measurement, poly(4-vinyl pyridine- co-allylamine) was thermally stable up to $230^{\circ}C$ for 70 min in the 100% oxygen environment. As a result, allylamine-containing copolymers can be considered as a promising OSP coating material that has excellent thermal and adhesive properties applicable to the present microelectronic package processes.

• Korean Journal of Veterinary Service
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• v.30 no.3
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• pp.437-443
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• 2007

This study was carried out to investigate the sorts and the quantity of preservatives in 2,575 samples of 10 kind products which had been sold in the markets from 2004 to 2006. These analyses were done using HPLC. By the result of Investigation, the most frequently detected preservative was sorbic acid in 222 cases. Detection rate of sorbic acid was 8.62%. Dehydroacetic acid (DHA) was detected in 8 cases among 36 butter samples and one of 278 sausage samples. Detection rate of DHA was 0.0035%. In detail, the detection rate was 71.5% (88/123) in dried meat, 22.2% (8/36) in processed butter, 17.3% (48/278) in sausage, 10.4% (17/163) in canned meat etc., 7.9% (49/619) in ham, 7.48% (19/254) in processed cheese and 4% (2/49) in bacon, respectively. The content range of sorbic acid and its average in each of the processed meat and milk products are as follows: $ND{\sim}1.64 g/kg$, 0.26 g/kg in dried meat, $ND{\sim}1.34 g/kg$, 0.114g/kg in sausage, $ND{\sim}0.41g/kg$, 0.015 g/kg in canned meat etc., $ND{\sim}1.37 g/kg$, 0.038g/kg in ham, $ND{\sim}1.63g/kg$, 0.056 g/kg in processed cheese, $ND{\sim}0.57 g/kg$, 0.022 g/kg in bacon, respectively. Amount of detected DHA was less than 0.23 g/kg, and its average was 0.022 g/kg in processed butter.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.605-610
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• 2001

To suppress the gas forming caused by some yeast in the pack of traditional kochujang prepared at Sunchang area, which is the most severe problem during distribution of commercial products, mustard or horseradish powder as natural preservatives was mixed to the ingredients of kochujang and left for fermentation in clay pot as commercial scale for 180 day. The composition changes including quality and gas formaing in the kochujang containing those additives were monitored physicochemically and organoleptically. The fermented kochujang containing those additives were monitored physicohemically and organoleptically. The fermented kochujang containing 0.6% of horseradish showed lower organic acid content than that of the control but amino type nitrogen content, which is one of the important quality reference of kochujang, was higher in the one containing 0.6% natural preservatives. No color changed in the kochujang containing mustard but L and a value were increased in the kochujang containing horseradish. No difference of free reducing sugars was showed by the addition of those natural preservatives and the addition of 0.6% horseradish to kochujang had completely stopped gas forming during fermentation. The overall quality of the kochujang containing 0.6% horseradish was superior than that of the other treatments.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.9
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• pp.1106-1112
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• 2007

The solvent extracts of Euphorbia helioscopia, which were extracted by using several solvents with different polarities, were prepared for utility as natural preservatives. The E. helioscopia extract by 80% ethanol was sequentially fractionated with n-hexane, dichloromethane, ethylacetate, and butanol. In order to effectively screen for a natural preservatives agent, we first investigated the antioxidant activities such as DPPH radical scavenging capacity, superoxide radical scavenging capacity, and xanthine oxidase inhibitory activity of the E. helioscopia extracts. By the screening system, we found that ethylacetate fraction had the strongest antioxidant activity in a dose-dependent manner. The antimicrobial activities and cell growth inhibition were investigated for each strain with the different concentrations of E. helioscopia extracts. Antimicrobial activities were shown in ethylacetate fraction of E. helioscopia; however, ethanol, butanol and water fractions showed weak antimicrobial activity against the tested microorganisms. Among the five fractions, ethylacetate fraction showed the highest antimicrobial activities against microorganisms tested, such as Bacillus sublitis, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Salmonella Enteritidis and Salmonella Typhimurium. The polyphenol content from ethanol, n-hexane, dichloromethane, ethylacetate, butanol, and water fractions were 207.46 mg/g, 45.45 mg/g, 138.23 mg/g, 678.02 mg/g, 278.91 mg/g, and 63.76 mg/g, respectively. There seems to be a close relationship between antioxidant activities, and antimicrobial activities and polyphenol content in natural plant. From these results, it is suggested that E. helioscopia could be used for the ethylacetate fraction and could be suitable for the development of a food preservative.

• Korean Journal of Veterinary Service
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• v.45 no.3
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• pp.155-164
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• 2022

This study was conducted for safety evaluation on 130 pet food products, which are distributed in Gwangju, South Korea. The microbial contamination part and the usage of food additives part were mainly investigated. The five microorganisms that we tested were total viable cell counts (TVC), Coliforms, Salmonella spp., Campylobacter spp., pathogenic Escherichia coli and there were 15 products that exceed the microbial criteria or detected food poisoning bacteria. Specifically, Coliforms (13 products, 10%), TVC (9 products, 6.9%), Salmonella spp. (2 products, 1.5%), and E. coli (2 products, 1.5%) were followed. On the other hand, food additives such as preservatives, antioxidants and sodium nitrite were detected in 61 products. Among the preservatives, sorbic acid and benzoic acid were detected in 58 (44.6%) products. In antioxidants, Butylated hydroxytoluene (BHT) was detected in 3 (2.3%) products. In addition, preservatives and antioxidants were detected in 8 of 20 products labeled as 'additive-free'. Microbial contamination tended to occur mainly in small-scale individual homemade feed stores, while food additives were all detected in pet shops and supermarkets. Currently, the criteria for microorganisms and food additives for pet foods are insufficient in Korea. So, it is necessary to establish detailed feed standards and specifications for companion animals.

• 보존과학연구
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• s.7
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• pp.265-277
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• 1986

The degradation of wood is maimly caused by biological and thermal factor. In general, the field of wood preservation can be divided into two broadcategories; namely the deterioration, protection of wood, and the teatment of wood with preservatives. Wood in sea or brackish water incurs marine borer damage, consisting of attack by marine animal and also wood on land suffers severely from insect damage. But the largest wood degradation is caused by microorganism. Animals that attack wood in a marine environment are especially destructive in warm water-regions, little was achieved in their control recently. Therefore this manuscript only introduce the importance of wood deterioration caused by marine animal.

• 한국생물공학회:학술대회논문집
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• 2001.11a
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• pp.261-264
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• 2001

Cytotoxicity and antibacterial activity of preservatives were examined. Fibroblast cell L929 was used for cytotoxicity experiment and Pseudomonas aeruginosa A TCC27853, Staphylococcus aureus ATCC25923. Trichoderma reesei ATCC6967 were used for antibacteria and antifungi. Benzalkoniumchloride(BAK) as synthetic preservative and chitosan as natural preservative were used. Minimum inhibitary concentration (MIC) of BAK was 0.1 % for P. aeruginsa and 0.001% for S. aureus and 0.1 % for T reesei MIC of chitosan was 2% for P. aeruginosa and 1 % for S. aureus.

• The Korean Journal of Community Living Science
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• v.15 no.4
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• pp.61-66
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• 2004

To develop natural food preservatives with Maesil (prunus mume), investigation of antimicrobial activities against food-related bacteria and yeast was conducted. Maesil (prunu mume) extract exhibited growth-inhibiting activities for most of the microorganisms tested. Minimum inhibitory concentrations (MIC) of maesil extract for Staphylococcus aureus and Bacillus subtilis were as low as 0.1mg/ml. The antimicrobial activity of the maesil (prunu mume) extract was reduced by heating or alkali treatment. Moreover, growth of Staphylococcus aureus was completely inhibited within 24 hours by the addition of at least 100 ppm of maesil extract. These findings suggest that maesil extract may play a role in the development of natural food preservatives.

• Journal of Embryo Transfer
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• v.23 no.4
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• pp.229-237
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• 2008

Recently, parabens have been believed to act as xenoestrogens, an identified class of endocrine disruptors (EDs). These environmental compounds are the most well-known as preservatives in many commercial products, including food, cosmetics and pharmaceutical industries. It has been demonstrated that the human health risks of parabens result from a long-term exposure to skin in which this chemical group is rapidly absorbed through the skin. On the other hand, parabens are also completely absorbed from gastrointestinal tract. It has reported that these substances possess several biological effects in which inhibitory property involved in membrane transports and mitochondrial functions is considered to be important for their action. Testing of parabens has revealed that estrogen-like activities of these chemicals are much less potent than natural estrogen, $17{\beta}$ estradiol (E2). Additionally, the estrogenicity of individual paraben- compounds is distinct depending upon their biochemical structure. Recent findings of paraben-estrogenic activities have shown that these compounds may affect breast cancer incidence in women, suggesting adverse ecological outcomes of this environmental group on human and animal health. Although the biological and toxicological effects of parabens have been demonstrated in many previous studies, possible mechanism(s) of their action are required to be explored in order to bring the better understanding in the detrimental impacts of parabens in human and wildlife. There have several different types of parabens which are the most widely used as preservatives. These include methyl-paraben, ethylparaben, propylparaben, butylparaben and p-hydroxybenzoic acid, a major metabolite of parabens. In this review, we summarize current database based on in vitro and in vivo assays for estrogenic activities and health risk assessment of paraben- EDs which have been published previously.