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Could essential oils of green and black pepper be used as food preservatives?.

Journal of food science and technology

Nikolić M, Stojković D, Glamočlija J, Ćirić A, Marković T, Smiljković M, Soković M.
PMID: 26396402
J Food Sci Technol. 2015 Oct;52(10):6565-73. doi: 10.1007/s13197-015-1792-5. Epub 2015 Mar 11.

Black and green pepper essential oils were used in this study in order to determine the chemical composition, in vitro antimicrobial activity against food spoilage microorganisms and in situ oils effect on food microorganism, after incorporation in chicken soup,...

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Nikolić M, Stojković D, Glamočlija J, et al. Could essential oils of green and black pepper be used as food preservatives?. J Food Sci Technol. 2015;52(10):6565-73doi: 10.1007/s13197-015-1792-5.
Nikolić, M., Stojković, D., Glamočlija, J., Ćirić, A., Marković, T., Smiljković, M., & Soković, M. (2015). Could essential oils of green and black pepper be used as food preservatives?. Journal of food science and technology, 52(10), 6565-73. https://doi.org/10.1007/s13197-015-1792-5
Nikolić, Miloš, et al. "Could essential oils of green and black pepper be used as food preservatives?." Journal of food science and technology vol. 52,10 (2015): 6565-73. doi: https://doi.org/10.1007/s13197-015-1792-5
Nikolić M, Stojković D, Glamočlija J, Ćirić A, Marković T, Smiljković M, Soković M. Could essential oils of green and black pepper be used as food preservatives?. J Food Sci Technol. 2015 Oct;52(10):6565-73. doi: 10.1007/s13197-015-1792-5. Epub 2015 Mar 11. PMID: 26396402; PMCID: PMC4573123.
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Simultaneous Determination of Sodium Benzoate, Potassium Sorbate and Natamycin Content in Iranian Yoghurt Drink (Doogh) and the Associated Risk of Their Intake through Doogh Consumption.

Iranian journal of public health

Esfandiari Z, Badiey M, Mahmoodian P, Sarhangpour R, Yazdani E, Mirlohi M.
PMID: 26056647
Iran J Public Health. 2013 Aug;42(8):915-20.

BACKGROUND: Regarding the public health concerns over the use of food preservatives in yoghurt drink "Doogh", the aim of this study was the determination of sodium benzoate, potassium sorbate and natamycin in Doogh. Based on Iranian national standard, none...

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Esfandiari Z, Badiey M, Mahmoodian P, et al. Simultaneous Determination of Sodium Benzoate, Potassium Sorbate and Natamycin Content in Iranian Yoghurt Drink (Doogh) and the Associated Risk of Their Intake through Doogh Consumption. Iran J Public Health. 2013;42(8):915-20
Esfandiari, Z., Badiey, M., Mahmoodian, P., Sarhangpour, R., Yazdani, E., & Mirlohi, M. (2013). Simultaneous Determination of Sodium Benzoate, Potassium Sorbate and Natamycin Content in Iranian Yoghurt Drink (Doogh) and the Associated Risk of Their Intake through Doogh Consumption. Iranian journal of public health, 42(8), 915-20.
Esfandiari, Zahra, et al. "Simultaneous Determination of Sodium Benzoate, Potassium Sorbate and Natamycin Content in Iranian Yoghurt Drink (Doogh) and the Associated Risk of Their Intake through Doogh Consumption." Iranian journal of public health vol. 42,8 (2013): 915-20.
Esfandiari Z, Badiey M, Mahmoodian P, Sarhangpour R, Yazdani E, Mirlohi M. Simultaneous Determination of Sodium Benzoate, Potassium Sorbate and Natamycin Content in Iranian Yoghurt Drink (Doogh) and the Associated Risk of Their Intake through Doogh Consumption. Iran J Public Health. 2013 Aug;42(8):915-20. PMID: 26056647; PMCID: PMC4441924.
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Evaluation of bacteriocinogenic activity, safety traits and biotechnological potential of fecal lactic acid bacteria (LAB), isolated from Griffon Vultures (Gyps fulvus subsp. fulvus).

BMC microbiology

Arbulu S, Jiménez JJ, Gútiez L, Campanero C, Del Campo R, Cintas LM, Herranz C, Hernández PE.
PMID: 27688001
BMC Microbiol. 2016 Sep 29;16(1):228. doi: 10.1186/s12866-016-0840-2.

BACKGROUND: Lactic acid bacteria (LAB) are part of the gut microbiota and produce ribosomally synthesized antimicrobial peptides or bacteriocins with interest as natural food preservatives and therapeutic agents. Bacteriocin-producing LAB are also attractive as probiotics. Griffon vultures (Gyps fulvus...

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Arbulu S, Jiménez JJ, Gútiez L, et al. Evaluation of bacteriocinogenic activity, safety traits and biotechnological potential of fecal lactic acid bacteria (LAB), isolated from Griffon Vultures (Gyps fulvus subsp. fulvus). BMC Microbiol. 2016;16(1):228doi: 10.1186/s12866-016-0840-2.
Arbulu, S., Jiménez, J. J., Gútiez, L., Campanero, C., Del Campo, R., Cintas, L. M., Herranz, C., & Hernández, P. E. (2016). Evaluation of bacteriocinogenic activity, safety traits and biotechnological potential of fecal lactic acid bacteria (LAB), isolated from Griffon Vultures (Gyps fulvus subsp. fulvus). BMC microbiology, 16(1), 228. https://doi.org/10.1186/s12866-016-0840-2
Arbulu, Sara, et al. "Evaluation of bacteriocinogenic activity, safety traits and biotechnological potential of fecal lactic acid bacteria (LAB), isolated from Griffon Vultures (Gyps fulvus subsp. fulvus)." BMC microbiology vol. 16,1 (2016): 228. doi: https://doi.org/10.1186/s12866-016-0840-2
Arbulu S, Jiménez JJ, Gútiez L, Campanero C, Del Campo R, Cintas LM, Herranz C, Hernández PE. Evaluation of bacteriocinogenic activity, safety traits and biotechnological potential of fecal lactic acid bacteria (LAB), isolated from Griffon Vultures (Gyps fulvus subsp. fulvus). BMC Microbiol. 2016 Sep 29;16(1):228. doi: 10.1186/s12866-016-0840-2. PMID: 27688001; PMCID: PMC5041338.
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Assessment of genotoxicity of some common food preservatives using .

Toxicology reports

Pandey H, Kumar V, Roy BK.
PMID: 28962247
Toxicol Rep. 2014 Jun 11;1:300-308. doi: 10.1016/j.toxrep.2014.06.002. eCollection 2014.

Food preservatives play important role in today's food supplies that are used to prolong the self-life of products by protecting them from deterioration caused by micro-organisms. In this study, investigations were carried out to study the impacts of food...

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Pandey H, Kumar V, Roy BK. Assessment of genotoxicity of some common food preservatives using . Toxicol Rep. 2014;1:300-308doi: 10.1016/j.toxrep.2014.06.002.
Pandey, H., Kumar, V., & Roy, B. K. (2014). Assessment of genotoxicity of some common food preservatives using . Toxicology reports, 1300-308. https://doi.org/10.1016/j.toxrep.2014.06.002
Pandey, Himadri, et al. "Assessment of genotoxicity of some common food preservatives using ." Toxicology reports vol. 1 (2014): 300-308. doi: https://doi.org/10.1016/j.toxrep.2014.06.002
Pandey H, Kumar V, Roy BK. Assessment of genotoxicity of some common food preservatives using . Toxicol Rep. 2014 Jun 11;1:300-308. doi: 10.1016/j.toxrep.2014.06.002. eCollection 2014. PMID: 28962247; PMCID: PMC5598233.
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Purification and partial characterization of bacillocin 490, a novel bacteriocin produced by a thermophilic strain of Bacillus licheniformis.

Microbial cell factories

Martirani L, Varcamonti M, Naclerio G, De Felice M.
PMID: 12076356
Microb Cell Fact. 2002 Apr 18;1(1):1. doi: 10.1186/1475-2859-1-1.

BACKGROUND: Applications of bacteriocins as food preservatives have been so far limited, principally because of their low antimicrobial activity in foods. Nisin is the only bacteriocin of significant use, but applications are restricted principally because of its very low...

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Martirani L, Varcamonti M, Naclerio G, et al. Purification and partial characterization of bacillocin 490, a novel bacteriocin produced by a thermophilic strain of Bacillus licheniformis. Microb Cell Fact. 2002;1(1):1doi: 10.1186/1475-2859-1-1.
Martirani, L., Varcamonti, M., Naclerio, G., & De Felice, M. (2002). Purification and partial characterization of bacillocin 490, a novel bacteriocin produced by a thermophilic strain of Bacillus licheniformis. Microbial cell factories, 1(1), 1. https://doi.org/10.1186/1475-2859-1-1
Martirani, Luca, et al. "Purification and partial characterization of bacillocin 490, a novel bacteriocin produced by a thermophilic strain of Bacillus licheniformis." Microbial cell factories vol. 1,1 (2002): 1. doi: https://doi.org/10.1186/1475-2859-1-1
Martirani L, Varcamonti M, Naclerio G, De Felice M. Purification and partial characterization of bacillocin 490, a novel bacteriocin produced by a thermophilic strain of Bacillus licheniformis. Microb Cell Fact. 2002 Apr 18;1(1):1. doi: 10.1186/1475-2859-1-1. PMID: 12076356; PMCID: PMC115367.
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Effects of Thymol and Carvacrol, Constituents of Thymus vulgaris L. Essential Oil, on the Inflammatory Response.

Evidence-based complementary and alternative medicine : eCAM

Fachini-Queiroz FC, Kummer R, Estevão-Silva CF, Carvalho MD, Cunha JM, Grespan R, Bersani-Amado CA, Cuman RK.
PMID: 22919415
Evid Based Complement Alternat Med. 2012;2012:657026. doi: 10.1155/2012/657026. Epub 2012 Jul 05.

Thyme (Thymus vulgaris L., Lamiaceae) is an aromatic and medicinal plant that has been used in folk medicine, phytopharmaceutical preparations, food preservatives, and as an aromatic ingredient. The effect of Thymus vulgaris essential oil (TEO) and its isolated constituents...

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Fachini-Queiroz FC, Kummer R, Estevão-Silva CF, et al. Effects of Thymol and Carvacrol, Constituents of Thymus vulgaris L. Essential Oil, on the Inflammatory Response. Evid Based Complement Alternat Med. 2012;2012:657026doi: 10.1155/2012/657026.
Fachini-Queiroz, F. C., Kummer, R., Estevão-Silva, C. F., Carvalho, M. D., Cunha, J. M., Grespan, R., Bersani-Amado, C. A., & Cuman, R. K. (2012). Effects of Thymol and Carvacrol, Constituents of Thymus vulgaris L. Essential Oil, on the Inflammatory Response. Evidence-based complementary and alternative medicine : eCAM, 2012657026. https://doi.org/10.1155/2012/657026
Fachini-Queiroz, Fernanda Carolina, et al. "Effects of Thymol and Carvacrol, Constituents of Thymus vulgaris L. Essential Oil, on the Inflammatory Response." Evidence-based complementary and alternative medicine : eCAM vol. 2012 (2012): 657026. doi: https://doi.org/10.1155/2012/657026
Fachini-Queiroz FC, Kummer R, Estevão-Silva CF, Carvalho MD, Cunha JM, Grespan R, Bersani-Amado CA, Cuman RK. Effects of Thymol and Carvacrol, Constituents of Thymus vulgaris L. Essential Oil, on the Inflammatory Response. Evid Based Complement Alternat Med. 2012;2012:657026. doi: 10.1155/2012/657026. Epub 2012 Jul 05. PMID: 22919415; PMCID: PMC3418667.
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Development of Class IIa Bacteriocins as Therapeutic Agents.

International journal of microbiology

Lohans CT, Vederas JC.
PMID: 22187559
Int J Microbiol. 2012;2012:386410. doi: 10.1155/2012/386410. Epub 2011 Nov 30.

Class IIa bacteriocins have been primarily explored as natural food preservatives, but there is much interest in exploring the application of these peptides as therapeutic antimicrobial agents. Bacteriocins of this class possess antimicrobial activity against several important human pathogens....

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Lohans CT, Vederas JC. Development of Class IIa Bacteriocins as Therapeutic Agents. Int J Microbiol. 2011;2012:386410doi: 10.1155/2012/386410.
Lohans, C. T., & Vederas, J. C. (2012). Development of Class IIa Bacteriocins as Therapeutic Agents. International journal of microbiology, 2012386410. https://doi.org/10.1155/2012/386410
Lohans, Christopher T, and Vederas, John C. "Development of Class IIa Bacteriocins as Therapeutic Agents." International journal of microbiology vol. 2012 (2012): 386410. doi: https://doi.org/10.1155/2012/386410
Lohans CT, Vederas JC. Development of Class IIa Bacteriocins as Therapeutic Agents. Int J Microbiol. 2012;2012:386410. doi: 10.1155/2012/386410. Epub 2011 Nov 30. PMID: 22187559; PMCID: PMC3236453.
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Phosphate control in dialysis.

International journal of nephrology and renovascular disease

Cupisti A, Gallieni M, Rizzo MA, Caria S, Meola M, Bolasco P.
PMID: 24133374
Int J Nephrol Renovasc Dis. 2013 Oct 04;6:193-205. doi: 10.2147/IJNRD.S35632.

Prevention and correction of hyperphosphatemia is a major goal of chronic kidney disease-mineral and bone disorder (CKD-MBD) management, achievable through avoidance of a positive phosphate balance. To this aim, optimal dialysis removal, careful use of phosphate binders, and dietary...

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Cupisti A, Gallieni M, Rizzo MA, et al. Phosphate control in dialysis. Int J Nephrol Renovasc Dis. 2013;6:193-205doi: 10.2147/IJNRD.S35632.
Cupisti, A., Gallieni, M., Rizzo, M. A., Caria, S., Meola, M., & Bolasco, P. (2013). Phosphate control in dialysis. International journal of nephrology and renovascular disease, 6193-205. https://doi.org/10.2147/IJNRD.S35632
Cupisti, Adamasco, et al. "Phosphate control in dialysis." International journal of nephrology and renovascular disease vol. 6 (2013): 193-205. doi: https://doi.org/10.2147/IJNRD.S35632
Cupisti A, Gallieni M, Rizzo MA, Caria S, Meola M, Bolasco P. Phosphate control in dialysis. Int J Nephrol Renovasc Dis. 2013 Oct 04;6:193-205. doi: 10.2147/IJNRD.S35632. PMID: 24133374; PMCID: PMC3797240.
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A new method for microwave assisted ethanolic extraction of Mentha rotundifolia bioactive terpenoids.

Electrophoresis

García-Sarrió MJ, Sanz ML, Sanz J, González-Coloma A, Cristina Soria A.
PMID: 29656406
Electrophoresis. 2018 Apr 14; doi: 10.1002/elps.201800115. Epub 2018 Apr 14.

A new microwave-assisted extraction (MAE) method using ethanol as solvent has been optimized by means of a Box-Behnken experimental design for the enhanced extraction of bioactive terpenoids from Mentha rotundifolia leaves; 100°C, 5 min, 1.125 g dry sample: 10...

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García-Sarrió MJ, Sanz ML, Sanz J, et al. A new method for microwave assisted ethanolic extraction of Mentha rotundifolia bioactive terpenoids. Electrophoresis. 2018;doi: 10.1002/elps.201800115.
García-Sarrió, M. J., Sanz, M. L., Sanz, J., González-Coloma, A., & Cristina Soria, A. (2018). A new method for microwave assisted ethanolic extraction of Mentha rotundifolia bioactive terpenoids. Electrophoresis, . https://doi.org/10.1002/elps.201800115
García-Sarrió, María Jesús, et al. "A new method for microwave assisted ethanolic extraction of Mentha rotundifolia bioactive terpenoids." Electrophoresis vol. (2018). doi: https://doi.org/10.1002/elps.201800115
García-Sarrió MJ, Sanz ML, Sanz J, González-Coloma A, Cristina Soria A. A new method for microwave assisted ethanolic extraction of Mentha rotundifolia bioactive terpenoids. Electrophoresis. 2018 Apr 14; doi: 10.1002/elps.201800115. Epub 2018 Apr 14. PMID: 29656406.
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Food Preservatives.

The Hospital

[No authors listed]
PMID: 29838945
Hospital (Lond 1886). 1899 Nov 25;27(687):127.

No abstract available.

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Food Preservatives. Hospital (Lond 1886). 1899;27(687):127
(1899). Food Preservatives. The Hospital, 27(687), 127.
"Food Preservatives." The Hospital vol. 27,687 (1899): 127.
Food Preservatives. Hospital (Lond 1886). 1899 Nov 25;27(687):127. PMID: 29838945; PMCID: PMC5270094.
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Examination of paraben release from baby teethers through migration tests and GC-MS analysis using a stable isotope dilution assay.

BMC chemistry

Potouridis T, Knauz A, Berger E, Püttmann W.
PMID: 31384817
BMC Chem. 2019 May 23;13(1):70. doi: 10.1186/s13065-019-0587-6. eCollection 2019 Dec.

Parabens and sorbic acid are commonly used as food preservatives due to their antimicrobial effect. However, their use in foods for infants and young children is not permitted in the European Union. Previous studies found these compounds in some...

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Potouridis T, Knauz A, Berger E, et al. Examination of paraben release from baby teethers through migration tests and GC-MS analysis using a stable isotope dilution assay. BMC Chem. 2019;13(1):70doi: 10.1186/s13065-019-0587-6.
Potouridis, T., Knauz, A., Berger, E., & Püttmann, W. (2019). Examination of paraben release from baby teethers through migration tests and GC-MS analysis using a stable isotope dilution assay. BMC chemistry, 13(1), 70. https://doi.org/10.1186/s13065-019-0587-6
Potouridis, Theodoros, et al. "Examination of paraben release from baby teethers through migration tests and GC-MS analysis using a stable isotope dilution assay." BMC chemistry vol. 13,1 (2019): 70. doi: https://doi.org/10.1186/s13065-019-0587-6
Potouridis T, Knauz A, Berger E, Püttmann W. Examination of paraben release from baby teethers through migration tests and GC-MS analysis using a stable isotope dilution assay. BMC Chem. 2019 May 23;13(1):70. doi: 10.1186/s13065-019-0587-6. eCollection 2019 Dec. PMID: 31384817; PMCID: PMC6661842.
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Food Preservatives Induce .

Microorganisms

Hrncirova L, Machova V, Trckova E, Krejsek J, Hrncir T.
PMID: 31548508
Microorganisms. 2019 Sep 23;7(10). doi: 10.3390/microorganisms7100383.

The worldwide incidence of many immune-mediated and metabolic diseases, initially affecting only the wealthy Western countries, is increasing rapidly. Many of these diseases are associated with the compositional and functional alterations of gut microbiota, i.e., dysbiosis. The most consistent...

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Hrncirova L, Machova V, Trckova E, et al. Food Preservatives Induce . Microorganisms. 2019;7(10)doi: 10.3390/microorganisms7100383.
Hrncirova, L., Machova, V., Trckova, E., Krejsek, J., & Hrncir, T. (2019). Food Preservatives Induce . Microorganisms, 7(10), . https://doi.org/10.3390/microorganisms7100383
Hrncirova, Lucia, et al. "Food Preservatives Induce ." Microorganisms vol. 7,10 (2019). doi: https://doi.org/10.3390/microorganisms7100383
Hrncirova L, Machova V, Trckova E, Krejsek J, Hrncir T. Food Preservatives Induce . Microorganisms. 2019 Sep 23;7(10). doi: 10.3390/microorganisms7100383. PMID: 31548508; PMCID: PMC6843281.
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Showing 1 to 12 of 144 entries