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Molecules (Basel, Switzerland) Nov 2023This review discusses the significance of natural deep eutectic solvents (NaDESs) as a promising green extraction technology. It employs the consolidated meta-analytic... (Review)
Review
This review discusses the significance of natural deep eutectic solvents (NaDESs) as a promising green extraction technology. It employs the consolidated meta-analytic approach theory methodology, using the Web of Science and Scopus databases to analyze 2091 articles as the basis of the review. This review explores NaDESs by examining their properties, challenges, and limitations. It underscores the broad applications of NaDESs, some of which remain unexplored, with a focus on their roles as solvents and preservatives. NaDESs' connections with nanocarriers and their use in the food, cosmetics, and pharmaceutical sectors are highlighted. This article suggests that biomimicry could inspire researchers to develop technologies that are less harmful to the human body by emulating natural processes. This approach challenges the notion that green science is inferior. This review presents numerous successful studies and applications of NaDESs, concluding that they represent a viable and promising avenue for research in the field of green chemistry.
PubMed: 38005377
DOI: 10.3390/molecules28227653 -
Molecules (Basel, Switzerland) Mar 2023Using food additives (e.g., preservatives, antioxidants) is one of the main methods for preserving meat and meat product quality (edible, sensory, and technological)... (Review)
Review
Using food additives (e.g., preservatives, antioxidants) is one of the main methods for preserving meat and meat product quality (edible, sensory, and technological) during processing and storage. Conversely, they show negative health implications, so meat technology scientists are focusing on finding alternatives for these compounds. Terpenoid-rich extracts, including essential oils (EOs), are remarkable since they are generally marked as GRAS (generally recognized as safe) and have a wide ranging acceptance from consumers. EOs obtained by conventional or non-conventional methods possess different preservative potentials. Hence, the first goal of this review is to summarize the technical-technology characteristics of different procedures for terpenoid-rich extract recovery and their effects on the environment in order to obtain safe, highly valuable extracts for further application in the meat industry. Isolation and purification of terpenoids, as the main constituents of EOs, are essential due to their wide range of bioactivity and potential for utilization as natural food additives. Therefore, the second goal of this review is to summarize the antioxidant and antimicrobial potential of EOs and terpenoid-rich extracts obtained from different plant materials in meat and various meat products. The results of these investigations suggest that terpenoid-rich extracts, including EOs obtained from several spices and medicinal herbs (black pepper, caraway, Nutt., coriander, garlic, oregano, sage, sweet basil, thyme, and winter savory) can be successfully used as natural antioxidants and antimicrobials in order to prolong the shelf-life of meat and processed meat products. These results could be encouraged for higher exploitation of EOs and terpenoid-rich extracts in the meat industry.
Topics: Antioxidants; Oils, Volatile; Meat Products; Terpenes; Meat; Anti-Infective Agents; Food Additives; Plant Extracts
PubMed: 36903538
DOI: 10.3390/molecules28052293 -
Journal of Dairy Science Oct 2022Milk preservative and freezing are used as strategies to prevent microbial growth and milk degradation, especially when immediate analytical processing is not feasible....
Effects of preservative, storage time, and temperature of analysis on detailed milk protein composition determined by reversed-phase high-performance liquid chromatography.
Milk preservative and freezing are used as strategies to prevent microbial growth and milk degradation, especially when immediate analytical processing is not feasible. The effects of the addition of preservative and freezing procedures have been investigated mainly in relation to milk gross chemical composition predicted through mid-infrared spectroscopy. This study aimed to determine whether different preservatives (i.e., no preservative, hydrogen peroxide, Bronopol, and Azidiol), freezing times (i.e., 0, 7, and 30 d), and temperatures of analysis (i.e., 5 and 21°C) influence the composition of milk protein fractions determined through reversed-phase HPLC. Bulk milk samples for the analysis of protein profile were collected from 5 commercial dairy farms. Data were analyzed with a linear mixed model, which included type of preservative, time of storage, temperature of analysis, and the interaction between type of preservative and time of storage as fixed effects, with the farm and the residual as random effects. Samples with no preservative had the greatest amount of all protein fractions, whereas Bronopol-preserved milk had the lowest amount. Increasing storage time under freezing conditions had a nonlinear detrimental effect on milk protein fractions. The temperature of analysis significantly contributed to the variation of κ-casein, β-casein, α-casein, β-lactoglobulin, and α-lactalbumin fractions. The z-scores were calculated to evaluate the similarity between detailed protein profile of fresh milk without preservative analyzed at 5°C and detailed protein profile of milk treated according to the tested conditions. Overall results suggested a good agreement between different analytical conditions. Still, short storage time under freezing conditions is recommended to avoid degradation of milk protein fractions and consequent analytical underestimation.
Topics: Animals; Caseins; Chromatography, High Pressure Liquid; Hydrogen Peroxide; Lactalbumin; Lactoglobulins; Milk Proteins; Propylene Glycols; Temperature
PubMed: 36055834
DOI: 10.3168/jds.2022-22069 -
Journal of Ocular Pharmacology and... May 2023Prostaglandin analogue topical medications are one of the most effective therapeutic approaches for the chronic management of glaucoma and ocular hypertension, through... (Review)
Review
Prostaglandin analogue topical medications are one of the most effective therapeutic approaches for the chronic management of glaucoma and ocular hypertension, through the reduction of elevated intra ocular pressure (IOP). While many of the first generations of anti-glaucoma eye drops were preserved with benzalkonium chloride, their repeated use may induce chronic ocular surface toxicity that leads to ocular surface disease (OSD) signs and symptoms. As a result, soft-preservatives and preservative-free formulations have been developed with the goal to avoid the long-term iatrogenic toxicity of the preservative agents. In addition, it has been suggested that OSD and its associated inflammation may negatively impact the efficacy of the IOP-lowering medications, including treatment adherence and compliance. Hence, it may be particularly interesting that glaucoma medications can concomitantly protect and "heal" the ocular surface and its environment while lowering elevated IOP, for the greater benefit of glaucoma patients. The objective of the present review is to briefly present the preclinical data of the cationic oil-in-water emulsion of latanoprost (latanoprost-CE) to shed some light on its mechanisms of action. It overall supports the following hypothesis: the restoration of a healthy ocular surface environment and treatment of the OSD signs and symptoms will allow for an improved elevated IOP reduction and glaucoma management. This would be achieved with a once daily dosing regimen to preserve glaucoma patients' vision, ocular surface, and quality-of-life and wellness.
Topics: Humans; Latanoprost; Glaucoma, Open-Angle; Emulsions; Intraocular Pressure; Prostaglandins F, Synthetic; Antihypertensive Agents; Glaucoma; Ocular Hypertension; Ophthalmic Solutions; Preservatives, Pharmaceutical
PubMed: 37015075
DOI: 10.1089/jop.2022.0155 -
BMC Microbiology Dec 2022The demand for natural coloring and preservative agents in food industry is increasing day by day as a result of awareness of the negative health effects of synthetic...
Irradiation impact on biological activities of Anthraquinone pigment produced from Talaromyces purpureogenus and its evaluation, characterization and application in beef burger as natural preservative.
BACKGROUND
The demand for natural coloring and preservative agents in food industry is increasing day by day as a result of awareness of the negative health effects of synthetic color preservatives. Consumers want foods with less processing, a longer shelf life, and clear labels that list only natural ingredients and food additives with familiar names that promote good health. In order to meet consumer demands and regain consumers' confidence in the safety of food products, the food industry was compelled to search for natural alternatives with strong antibacterial and antioxidant properties. Therefore, the objective of this study was to produce a microbial pigment that not only serve as food coloring agents but also provide health advantages owing to their bioactivities. Additionally, the potential use of anthraquinone pigment (AQP) as a natural food preservative compared to gamma irradiation was also examined to extend the shelf life of the beef burger and improve its hygienic quality.
RESULTS
This study used Talaromyces purpureogenus AUMC2603 to produce the red natural pigment, which was identified as an anthraquinone pigment (AQP). According to the results, gamma (γ) radiation had no significant effect on AQP's antibacterial properties. However, it has a negative, considerable effect on antioxidant activity, where a large dose of γ-ray may change the antioxidant components and lessen the AQP's capacity to scavenge free radicals. Additionally, the γ ray-treated AQP had a strong cytotoxic activity in relation to a high γ-ray dose. As a result, it is suggested that AQP-containing foods should not be irradiated. The extracted AQP was applied as a food additive to improve the quality and increase the shelf life of beef burgers. Significant antibacterial and antioxidant action has been shown at 2% (w/v) AQP. The findings demonstrated that the treatment of beef burger with AQP decreased the initial total bacterial count and psychrophilic bacteria and extended the shelf-life of beef burger in comparison to the control (beef burger with no addition of AQP, butylated hydroxytoluene (BHT) or gamma radiation treatment). On the other hand, there was no substantial difference in the overall amount of mold and yeast or coliform at zero time. According to sensory characteristics, beef burgers had a shelf life of 6 days for controls and 9, 12, and 15 days for AQP-treated samples at 0.5, 1 and 2%, respectively, compared to γ- irradiated samples, 9 and 21 days, at 3 and 5 Kilo Gray (KGy), respectively.
CONCLUSIONS
This research provides a natural red pigment from Talaromyces purpureogenus with potent biological activities as antimicrobials and antioxidants to be applied as coloring, additive, and preservative agent in the food industry. Also, the tested pigment offers a powerful alternative to gamma irradiation for extending the shelf life of food products.
Topics: Animals; Cattle; Antioxidants; Colony Count, Microbial; Anti-Bacterial Agents; Anthraquinones
PubMed: 36581795
DOI: 10.1186/s12866-022-02734-4 -
Vaccine Aug 2019Development of an oral enteric vaccine for infants is important for Shigella and enterotoxigenic Escherichia coli (ETEC) vaccine development. At a recent workshop titled... (Review)
Review
Development of an oral enteric vaccine for infants is important for Shigella and enterotoxigenic Escherichia coli (ETEC) vaccine development. At a recent workshop titled "Technical Product Attributes in Development of an Oral Enteric Vaccine for Infants," at the 2nd International Vaccines Against Shigella and ETEC Conference (VASE Conference), the preferred product attributes for development were discussed for these vaccines. The aims of this workshop were to identify gaps and gather opinions from key experts from preclinical, process development, manufacturing, regulatory, and clinical areas to fine-tune and refine key target product attributes for infant oral vaccine development. The workshop used some examples of marketed oral infant vaccines to discuss potential improvements that can be made, such as inclusion of preservatives, multidose vials, and antacid buffer presentation (liquid or lyophilized) in novel oral enteric vaccine development.
Topics: Administration, Oral; Antigens, Bacterial; Clinical Trials as Topic; Congresses as Topic; Diarrhea; Dysentery, Bacillary; Enterotoxigenic Escherichia coli; Escherichia coli Infections; Escherichia coli Vaccines; Humans; Immunization; Infant; Licensure; Preservatives, Pharmaceutical; Shigella; Shigella Vaccines; Vaccine Potency
PubMed: 31358239
DOI: 10.1016/j.vaccine.2019.02.060 -
Journal of Dairy Science Mar 2020Dairy product safety is a global public health issue that demands new approaches and technologies to control foodborne pathogenic microorganisms. Natural antimicrobial... (Review)
Review
Dairy product safety is a global public health issue that demands new approaches and technologies to control foodborne pathogenic microorganisms. Natural antimicrobial agents such as nisin can be added to control the growth of pathogens of concern in dairy foods, namely Listeria monocytogenes and Staphylococcus aureus. However, several factors affect the antimicrobial efficacy of nisin when directly added into the food matrix such as lack of stability at neutral pH, interaction with fat globules, casein, and divalent cations. To overcome these limitations, new and advanced strategies are discussed including nisin encapsulation technology, addition to active packaging, bioengineering, and combination with other antimicrobials. This review highlights advanced technologies with potential to expand and improve the use of nisin as a dairy preservative.
Topics: Anti-Bacterial Agents; Dairy Products; Food Microbiology; Food Preservation; Food Preservatives; Listeria monocytogenes; Nisin; Staphylococcus aureus
PubMed: 31928749
DOI: 10.3168/jds.2019-17498 -
Frontiers in Microbiology 2021Microbes are the biggest shareholder for the quantitative and qualitative deterioration of food commodities at different stages of production, transportation, and... (Review)
Review
Essential Oil Nanoemulsion as Eco-Friendly and Safe Preservative: Bioefficacy Against Microbial Food Deterioration and Toxin Secretion, Mode of Action, and Future Opportunities.
Microbes are the biggest shareholder for the quantitative and qualitative deterioration of food commodities at different stages of production, transportation, and storage, along with the secretion of toxic secondary metabolites. Indiscriminate application of synthetic preservatives may develop resistance in microbial strains and associated complications in human health with broad-spectrum environmental non-sustainability. The application of essential oils (EOs) as a natural antimicrobial and their efficacy for the preservation of foods has been of present interest and growing consumer demand in the current generation. However, the loss in bioactivity of EOs from fluctuating environmental conditions is a major limitation during their practical application, which could be overcome by encapsulating them in a suitable biodegradable and biocompatible polymer matrix with enhancement to their efficacy and stability. Among different nanoencapsulated systems, nanoemulsions effectively contribute to the practical applications of EOs by expanding their dispersibility and foster their controlled delivery in food systems. In line with the above background, this review aims to present the practical application of nanoemulsions (a) by addressing their direct and indirect (EO nanoemulsion coating leading to active packaging) consistent support in a real food system, (b) biochemical actions related to antimicrobial mechanisms, (c) effectiveness of nanoemulsion as bio-nanosensor with large scale practical applicability, (d) critical evaluation of toxicity, safety, and regulatory issues, and (e) market demand of nanoemulsion in pharmaceuticals and nutraceuticals along with the current challenges and future opportunities.
PubMed: 34912311
DOI: 10.3389/fmicb.2021.751062 -
Contact Dermatitis Nov 2022The widespread use of skin sensitizing preservatives is well-known. Contact allergy to preservatives is often caused by their presence in cosmetic products. Preservative... (Review)
Review
The widespread use of skin sensitizing preservatives is well-known. Contact allergy to preservatives is often caused by their presence in cosmetic products. Preservative use in non-cosmetic products is less well-known. We have reviewed European Union (EU) legislations on classification and labelling, biocides and cosmetics, concerning conditions for use of the most used sensitizing preservatives (including formaldehyde-releasing substances, isothiazolinones and parabens). We have analysed temporal trends in their use in non-cosmetic products (tonnes, number of products, concentrations), based on annual reports to the Swedish Products Register 1995-2018; and we discuss implications for stakeholders. Major changes over time are that the use of most of the preservatives has increased by tonnes and/or by number of products, and that several use concentrations have declined following harmonized classification as a skin sensitizer with low concentration limits for this classification. We conclude that the massive increase in use of preservatives is alarming, and that urgent action is needed for protection of health. Their use in non-cosmetic products is broad, increasing and often undisclosed. In the EU, legislations concerning chemicals can provide relevant restrictions to reduce their use and associated health risks, monitored by efficient surveillance. Prevention would be benefited by better coordination between legislations.
Topics: Cosmetics; Dermatitis, Allergic Contact; Disinfectants; Formaldehyde; Humans; Parabens; Preservatives, Pharmaceutical
PubMed: 35794071
DOI: 10.1111/cod.14181 -
Chemosphere Sep 2022The everyday use of household and personal care products (HPCPs) generates an enormous amount of chemicals, of which several groups warrant additional attention,... (Review)
Review
The everyday use of household and personal care products (HPCPs) generates an enormous amount of chemicals, of which several groups warrant additional attention, including: (i) parabens, which are widely used as preservatives; (ii) bisphenols, which are used in the manufacture of plastics; (iii) UV filters, which are essential components of many cosmetic products; and (iv) alkylphenol ethoxylates, which are used extensively as non-ionic surfactants. These chemicals are released continuously into the environment, thus contaminating soil, water, plants and animals. Wastewater treatment and water disinfection procedures can convert these chemicals into halogenated transformation products, which end up in the environment and pose a potential threat to humans and wildlife. Indeed, while certain parent HPCP ingredients have been confirmed as endocrine disruptors, less is known about the endocrine activities of their halogenated derivatives. The aim of this review is first to examine the sources and occurrence of halogenated transformation products in the environment, and second to compare their endocrine-disrupting properties to those of their parent compounds (i.e., parabens, bisphenols, UV filters, alkylphenol ethoxylates). Albeit previous reports have focused individually on selected classes of such substances, none have considered the problem of their halogenated transformation products. This review therefore summarizes the available research on these halogenated compounds, highlights the potential exposure pathways, and underlines the existing knowledge gaps within their toxicological profiles.
Topics: Cosmetics; Endocrine Disruptors; Parabens; Plastics; Water
PubMed: 35525453
DOI: 10.1016/j.chemosphere.2022.134824