• Journal of Food Hygiene and Safety
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• v.33 no.6
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• pp.417-426
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• 2018

Food preservatives are very important food additives for the biological and chemical safety of processed foods. The purposes of this study were to investigate Korean consumer's perception and information needs on food preservatives, to develop an educational booklet as a risk communication material on food preservatives, and to assess the educational effect of the developed booklet. To understand perception on food preservatives, a self-administered questionnaire survey was conducted by 381 parents having elementary school students at Seoul and Geoynggi area in Korea. Based on the survey results, brain storming of the authors along with consultation from the professionals, we developed a risk communication booklet about food preservatives. It was exposed to 35 parents of elementary school children, and their evaluation was collected by using a questionnaire and analyzed statistically. Respondents considered food safety (44.8%) as the most important factor while purchasing processed foods. They still perceived food additives as the most hazardous one (41.5%), and among those, food preservatives were the most concerned (45.9%). Total 67.7% of the respondents considered the consumption of food preservatives as hazardous or very hazardous. However, 90.6% of respondents did not have any educational experience about food additives and food preservatives. Based on their information needs, a science-based booklet consisting of the definition, classification, safety, intake, and management of food preservatives was developed. When the booklet titled as 'Food preservatives, Just Know Them!' was exposed to the parents via elementary school teacher, their negative perceptions on food additives and food preservatives were changed positively by increasing the understanding level on preservatives from 18.9% to 90.9% and obtaining 72.7% positive answers on their safety. Therefore, it could be used as an effective risk communication material on food preservatives.

• Journal of the Korean Applied Science and Technology
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• v.25 no.4
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• pp.477-484
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• 2008

It is inevitable to use chemical germicidal agents like paraben, imidazolidinyl urea and phenoxyethanol to preserve the emulsions which is usually used in cosmetics. Although these chemical preservatives are good enough to reduce the microbiological contamination, they are irritative, allergenic to the skin. Several kinds of polyols are used in cosmetics as moisturizer and solvent. In this study, we evaluate the effects of polyols on anti-microbial activities, safety and resistant index. MIC(minimal inhibitory concentration) of polyols determined against 6 germs including Staphylococcus aureus. The order of MIC was PG $\cong$ DPG $\cong$ 1,3BG > HG > 1,2-PD > 1,2-HD $\cong$ 1,2-OD. The $2{\sim}3\;wt%$ of 1,2-HD(hexanediol) shows good anti-microbial effects in emulsions without allergenic response. Resistant index of 1,2-HD was less than 2 and this value was smaller than that of chemical preservatives. The mechanism of antimicrobilogical effect might be disturb the membrane of germs by investigating using electron microscope. Added to that, using this paradigm, low preservative contents, paraben-free system, and even preservative-free systems can be expected from these results.

• Food Science of Animal Resources
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• v.44 no.1
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• pp.146-164
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• 2024

Owing to the residual toxicity and adverse health effects of chemical preservatives, there is an increasing demand for using natural preservatives in food. Although many natural extracts have been evaluated, research on their antibacterial effects remains insufficient. Therefore, this study aimed to explore the possibility of developing Psidium guajava, Ecklonia cava, and Paeonia japonica (Makino) Miyabe & Takeda extracts as natural food preservatives. Further, the effect of mixing these extracts on microbial growth and quality was evaluated during the refrigeration of sausages. Optimal mixing ratios were determined based on the minimum inhibitory and bactericidal concentrations of each mixed extract against the Listeria monocytogenes, Salmonella spp. and Escherichia coli. D-optimal mixing design optimization tool was further used to obtain an optimum mixing ratio of Formulation 1 (F1). The antibacterial activity of F1 increased with increasing concentration, with similar activities at 0.5% and 1%. The sausages with synthetic or natural preservatives showed significantly lower lipid oxidation than those of the control and grapefruit extract-treated sausages after 4 wk of refrigeration. Total plate counts were observed only in the control and treatment groups stored for 3 wk, and no significant effect of ascorbic acid was observed. Compared to the other samples, sausages with added natural extracts showed the highest overall acceptability scores initially and after 4 wk. Therefore, similar amounts of grapefruit seed and natural extracts had the same effect on microbiological analysis and lipid rancidity during sausage storage. Hence, this mixture can serve as a potential natural preservative in meat products.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.33 no.2
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• pp.111-115
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• 2007

It is inevitable to use germicidal agents like parabens, imidazolidinyl urea, phenoxyethanol and chlorphenesin to preserve the cosmetics. Although effective in reducing microblological contamination, chemical preservatives are irritative, allergenic and even toxic to human skin. So it is needed to decrease or eliminate usage of preservatives in cosmetic products Glycerin, butylene glycol (BG), prorylene glycol (PG), and dipropylene glycol (DPG) are widely used in cosmetics as skin conditioning agent or solvents. At high concentrations, they have antimicrobial activities, but deteriorate product quality like sensory feeling or safety. The purpose of study is to evaluate the effects of polyols on antimicrobial and preservative efficacy and confirm whether using adjusted polyols can decrease the contents of preservatives without deterioration of the quality of cosmetics. Effects of common polyols on antimicrobial activities of general preservatives were measured. BG and PG significantly (p < 0.05) increased activities of preservatives, but glycerin influenced little. It was inferred from the regression analysis of the results with S. aureus that adding 1% of PG increased activities of preservatives up to $2.1{\sim}8.4 %$ and BG improved activities of preservatives up to $1.8{\sim}8.4 %$. The challenge test results for oil in water lotions and creams showed that BG and PG improved the efficacy of preservative systems up to 40 % at a range of $5.5{\sim}9.9 %$, but glycerin had little effect on it. The measured rates of improvement were analogous to the inferences from regression analysis. It can be concluded that is possible to reduce total chemical preservatives up to 40 %, consequently improve the safety and sensory quality of cosmetics with the precision control of polyols. Added to that, using this paradigm, low preservative contents, praraben-free system, and even preservative-free systems can be expected in the near future.

• Journal of Korean Ophthalmic Optics Society
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• v.10 no.4
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• pp.283-292
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• 2005

This study investigated the effects of naringin, and chitosan in rabbits' corneas. Naringin, a glycone of naringenin, is a widely distributed bioflavonoid in the grapefruit and citrus peel, and it has already been reported as an antioxidant, antimicrobial, and anticancer agent. It has been used as a food preservatives and cosmetics. One of the natural preservatives, chitosan has also used in food preservatives, health drinks, and teas. Chitosan is distributed in the epithelium of crustacea, insects, and fungi. Naringin and chitosan have no harmful effects of cytotoxicity in the human body and they are recognized as an antibacterial for various forms of bacteria. The purpose of this study is to search for the ideal percentage of natural products to substitute the chemical preservatives occuring within the cornea and conjunctiva cytotoxicity and inflammations as wearing on soft contact lens. The present study compared the morphology of corneal epithelium and endothelium observed by light microscopy (LM) and transmission electron microscopy (TEM). In vivo methods, We investigated the effects of natural preservatives on soft contact lens. We inserted 3-4 drops of the naringin and chitosan, directly on rabbits' corneas 4 times per a day during one week. After enucleation of cornea, morphorgical damages of the epithelium and endothelium were observed by LM and TEM. In view of ultrastructure, chitosan caused siginficant damage on the epithelium and endothelium of cornea. The damage of cells was higher in chitosan treated cornea than 0.01, 0.1, and 1% of naringin. The 1% of naringin also expressed cell damage seriously. The results suggest that the most important thing is to use the reasonable percentage of preservatives for contact lens solutions.

• Journal of Conservation Science
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• v.38 no.3
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• pp.180-191
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• 2022

Wooden cultural heritage are exposed to the external environment as they and there are many difficulties in conservation due to their location and size. Among them, biological damage caused by termites or mold consumes a lot of money and time. Select and use wood preservatives to prevent biological damage: Wood preservatives were selected and the worst environmental conditions, temperature 60±3℃, humidity 55±5%, and light intensity of 0.35 W/m², were subjected to aging treatment to analyze chemical changes. Through the deterioration process, it was confirmed that the change in color difference decreased in the wood preservative treatment compared to the Control group. As a result of measuring the content of the active ingredient contained in the deterioration process of the wood preservative, it was confirmed that the active ingredient content of Gori22 and Bondex Preserve III was higher than that of the comparative Wood Keeper A. Through experiments, the shelf life and treatment period can be predicted by measuring the extent to which wood preservatives affect the change of wood specimens during the deterioration process and the content of active ingredients. In conclusion, various wood preservatives were prepared, and the possibility of selectively selecting wood preservatives according to the environment, topography and period was presented as a major evaluation factor.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.3
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• pp.456-461
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• 1997

Sodium lactateand sodium citrate, traditional food preservatives, were added to extend the shelf-life of the loow-salted Myungran-jeot, and various chemical and microbiological analyses were carried out with Muungran-jeot, and various chemical and microbiological analyses were carried out with Myungran-jeot femented at 1$0^{\circ}C$. pH was decreased in the beginning stage of fermentation and then increased, whereas the content of lactic acid was increased during fermentation. But, lactic acid production of the low-salted Myungran-jeot with preservative were lower than control. The NH$_2$-N content of the low-salted Myungran-jot with sodium citrate was increased in the beginning of fermentation and then decreased. Sodium citrate inhibited the productions of VBN and TMA during the fermentation of Myungran-jeot, whereas sodium lactate inhibited the productions of VBN and TBA. Sodium lactate inhibited the growths of proteolytic bacteris and fungi. The estimated shelf-lives of the Myungran-jeot with control, sodium lactate, and sodium citrate were about 11, 13, and 13 days, respectively.

• Applied Chemistry for Engineering
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• v.35 no.2
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• pp.122-127
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• 2024

Cosmetic preservatives are an important class of ingredients in terms of ensuring sustainable use and providing customer satisfaction. Recently, a great deal of interest has been drawn to the production and use of toxic-free, naturally derived preservatives. In this work, a new naturally derived preservative (laurimino bispropanediol, LB) was developed to replace the most widely used diol preservatives, such as 1,2-hexanediol or 1,2-octanediol. The basic properties of the obtained preservative were measured, and the solution behavior of the preservative in an aqueous medium was examined. The feasibility of micelle formation in the preservative solution was investigated using the fluorescence (FL) based pyrene method. Micelle formation was feasible owing to the relatively long hydrophobic chains and increased hydroxyl groups in the preservative molecules. The emulsification capability of the preservative was assessed using the Rosano and Kimura method, showing that the preservative possessed emulsifying capability in an organic solvent (benzene) and soy bean oil. In addition, the dispersion stability of cosmetic formulations, including the new LB preservatives such as essence and lotion, was demonstrated by comparing the light transmittance of the formulations. This article provides important information for future research regarding the synthesis and practical applications of new toxic-free naturally derived preservatives.

• Journal of the Korea Convergence Society
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• v.8 no.12
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• pp.425-430
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• 2017

This study was conducted to measure the antimicrobial activity and antiseptic effect of Smilax china root extracts against Propionibacterium acnes and to develop natural antimicrobial extracts as an alternative for synthetic preservatives, which have recently been controversial. Extracts were obtained from dried Korean Smilax china root at room temperature using two solvents, distilled water and 95% EeOH, separately. According to the results of this study, the antimicrobial effect of Propionibacterium acnes 3314 and Propionibacterium acnes 3320 against Propionibacterium acnes was outstanding. In particular, the clear zone of the extract using distilled water showed the highest activity with 16.61 mm. As for the result of the collection of contaminated skin sample, the clear zone was 24.48 mm. This indicates that Smilax china root extracts show a high activity against skin flora as well as a high antimicrobial activity against Propionibacterium acnes. In conclusion, it is confirmed that Smilax china root extracts can be used as raw materials for cosmetics that have antimicrobial activity and antiseptic effect, and it is expected that Smilax china root extracts will be used as basic materials for the development of future natural preservatives.

• Journal of Environmental Health Sciences
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• v.18 no.2
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• pp.102-105
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• 1992

Introduction : Isothiazolinone product is one of new preservatives used in cooling tower, paper mill, and general industrial waters.l) It is also effective in controlling bacteria and fungi in the manufacture and storage of dispersed pigments, such as kaolin clays, titanium dioxide, calcium carbonate and others\ulcorner Its broad-spectrum activity, excellent physical and chemical compatibility with anionic, nonionic and cationic surfactants and most organic and inorganic compounds and low toxicity at recommended use levels provide formulators with an effective, economical, and environmentally acceptable alternative to other commercial biocides. It dose not contain or generate formaldehyde and is easy to formulate (1.5% solution is supplied as an aqueous solution), so that it gains advantage over the other preservatives. The active ingredients of the isothiazolinone product are unchlorinated compound (2-methyl-4-isothiazolin-3-one) and chlorinated one (5-chloro-2-methyl-4-isothiazolin-3-one). Methods preferred for the analysis of preservatives are chromatographic methods, especially high performance liquid chromatograph (HPLC). Although several methods were satisfactory in respect to separation, no offical method has been published for the isothiazolinone components. This study was performed to search for an alternative method in order to show flexible operating conditions of HPLC and to reduce assay time.