• Journal of Physiology & Pathology in Korean Medicine
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• v.29 no.1
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• pp.101-113
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• 2015

Application of herbal medicines as natural preservatives has been increased because of its low toxicity or side effect, compared to artificial preservatives. In this study, papers and patents researching anti-microbial activity of herbal medicine were collected and analyzed by the year of publishment, species of bacteria, fungi, or yeasts, and herbal medicines used. After early 2000's, the number of paper publishment has been decreased, while that of patent registration has been increased up to early 2010's. Most studied species were Staphylococcus aureus, Bacillus subtilis, Escherichia coli and Pseudomonas aeruginosa, as gram-positive or gram-negative bacteria, and Candida albicans and Aspergillus niger as fungi. The bark of Cinnamomum cassia (L.) J. Presl was most frequently studies herbal medicine, followed by the roots of Scutellaria baicalensis Georgi and Sophora flavescens Ait. This study demonstrates that herbal medicines can be used as natural preservatives against diverse species of bacteria, fungi, or yeasts with their wide-ranged anti-microbial activities.

• Food Science of Animal Resources
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• v.36 no.4
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• pp.547-557
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• 2016

This review discusses the status, antimicrobial mechanisms, application, and regulation of natural preservatives in livestock food systems. Conventional preservatives are synthetic chemical substances including nitrates/nitrites, sulfites, sodium benzoate, propyl gallate, and potassium sorbate. The use of artificial preservatives is being reconsidered because of concerns relating to headache, allergies, and cancer. As the demand for biopreservation in food systems has increased, new natural antimicrobial compounds of various origins are being developed, including plant-derived products (polyphenolics, essential oils, plant antimicrobial peptides (pAMPs)), animal-derived products (lysozymes, lactoperoxidase, lactoferrin, ovotransferrin, antimicrobial peptide (AMP), chitosan and others), and microbial metabolites (nisin, natamycin, pullulan, ε-polylysine, organic acid, and others). These natural preservatives act by inhibiting microbial cell walls/membranes, DNA/RNA replication and transcription, protein synthesis, and metabolism. Natural preservatives have been recognized for their safety; however, these substances can influence color, smell, and toxicity in large amounts while being effective as a food preservative. Therefore, to evaluate the safety and toxicity of natural preservatives, various trials including combinations of other substances or different food preservation systems, and capsulation have been performed. Natamycin and nisin are currently the only natural preservatives being regulated, and other natural preservatives will have to be legally regulated before their widespread use.

• Food Science and Preservation
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• v.30 no.2
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• pp.179-189
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• 2023

Consumers and industry experts frequently have negative perceptions of most chemical preservatives. Although most people concede that they cannot resolve global food waste issues without preservatives, they prefer products without chemical preservatives. Numerous emerging technologies is now surpassing conventional methods for mitigating microbial food deterioration in response to consumer demand and fundamental health and safety considerations, including biological antimicrobial systems such as using food-grade microorganisms and their metabolites primarily originating from microorganisms, plants, and animals. Microbial compounds, including bacteriocins, bacteriophages, and anti-fungal agents, plant extracts such as flavonoids and essential oils; and animal-originated compounds, such as lysozyme, chitosan, and lactoferrin, are considered some of the major bio-preservatives. These natural compounds can be used alone or with other preservatives to improve food safety. Hence, the use of microbes or their metabolic byproducts to extend the shelf life of foods while maintaining safety standards is known as bio-preservation. To manufacture and consume foods in a safe condition, this review primarily aims to broaden knowledge amongst industry professionals and consumers regarding bio-preservation techniques, bio-preservatives, their classifications, and distinctive mechanisms to enhance food safety.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.32 no.2 s.57
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• pp.99-103
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• 2006

Natural essential oils showed anti-microbial activity on relatively broad spectrum of bacterial and fungal species. These materials had much more intensive anti-microbial activities than synthetic preservatives on C. albicans, A niger, and P. acnes, especially. In the experimental group, anti-microbial activity was order of tea tree oil (from Melaleuca alternifolia) > methylparaben > phytoncide (from Chamaecyparis obtusa). Also, natural essential oils had anti-oxidative and anti-inflammatory effects. These results suggest that natural essential oils can be useful as good cosmetic ingredients such as natural preservatives and anti-oxidants.

• Journal of Food Hygiene and Safety
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• v.11 no.3
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• pp.171-176
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• 1996

Microbial distribution as well as content of salt and preservatives in side dishes was investigated by analyzing cell count of viable cells, coliform bacteria and food poisoning bacteria of sliced squid bokum and anchovy bokum, purchased at 17 different department stores and 2 different traditional market in Seoul, which are most preferred by many consumers to any other side dishes available in the market. 6.2$\times$103~1.2$\times$108 cells/g of viable cell was detected in 19 different samples of the sliced squid bokum, among which samples of the sliced squid bokum and 14 samples of the anchovy bokum contained 103~108 cells/g of coliform group. However food poisoning bacteria were not detected in all the samples tested. Salt content was 2.42~4.89 %w/w and 2.28~6.46 w/w for the sliced squid bokum and the anchovy bokum respectively. Analysis of preservatives by HPLC such as sorbic acid, benzoic acid, dehydroacetic acid and another 6 kinds of esters resulted that 1.0$\times$73.8 mg/100 g of sorbic acid was detected in the 19 samples of the sliced squid bokum, while only 6 samples of the 15 anchovy bokum samples contained sorbic acid.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.6 no.1
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• pp.25-30
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• 1977

• Journal of the Society of Cosmetic Scientists of Korea
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• v.24 no.3
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• pp.89-95
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• 1998

The aim of this study is to elucidate the anti-microbial activity and anti-oxidative activity of water-soluble chitosan with a molecular weight of 5,000-200,000. Water-soluble chitosans have demonstrated a regular anti-microbial activity on the tested strians by the paper disk method. In the MIC (Minimum Inhibitory Concentration) test, CC-01 (MW=5,000) with the lower MW showed the higher MIC value than the higher MW chitosan. The MW of chitosan increase, the MIC decreases. MICs of 4 chitosans(CC-02∼CC-05) against S. aureusTCC 65389, E coli ATCC 8739, p. aeruginosa, ATCC 9027 and C. albicans ,ATCC 10231 were 7.0-39.O$\mu\textrm{m}$, whereas MICs of chitosans against A. niger were over 2.OmM. Formula containing chitosan showed higher anti-microbial activities than the formula made with the chemical preservatives(Methylparaben 0.2％ and Imidazolidinyl Urea 0.3％). Among 5 water-soluble chitosans, CC-03(MW=92,163) showed the most potent anti-oxidative activity (IC$\sub$50/ : 0.2mM). In conclusion, the water-soluble low molecular weight chitosan could be served as natural preservatives and antioxidant in cosmetics.

• 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.

• 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.

• Journal of Chest Surgery
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• v.22 no.3
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• pp.373-383
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• 1989

Glutaraldehyde is known as an ideal preservatives for pericardial heterograft, and many laboratories used this chemicals for preparing tissue valves, pericardial patches and MVOP [monocusp ventricular outflow patch] so we tried to find out the appropriate concentration and ingredients of the Glutaraldehyde for the preparing bovine pericardium. We selected 50 calves, aged about 2 years, and procured their pericardia. These were divided 6 groups such as fresh group, treated with only antibiotics, treated with Glutaraldehyde 0,5%, 0.625 %, 0.75 %, and 0.875 %, and our experiments included microbial culture test, tensile strength measurement and microscopic examination. On microbial culture, there were no growth on 1 week and 4 weeks after preparation with all kind of Glutaraldehyde, but on 4 weeks after only antibiotics treatment [Penicillin, Streptomycin, Kanamycin, Amphotericin -B] E.coli and candida albicans were observed. On tensile strength test, 0.625 % and 0.75 % Glutaraldehyde were revealed as the best preservatives for bovine pericardium and compared to other commercial products they kept more desirable tensile strength. On light and electron microscopic examinations, Glutaraldehyde treated pericardia had much regular and compact collagen fibers and preserved more normal structures, but there were no difference between the different concentration of the Glutaraldehyde. We concluded that 0.625% and 0.75 % Glutaraldehyde were the best concentration for preservation of bovine pericardium in our experiment.