Results 41 to 50 of about 3,042 (164)

Degradation of Preservatives with the Formation of Off-Odor Volatile Compounds—The Case of Strawberry-Flavored Bottled Water

Beverages, 2020
Foods preserved with sorbic acid or its salts can undergo spoilage with the formation of chemicals characterized by odors of plastic, hydrocarbons, or kerosene.
Barbara Sokołowska, Marzena Połaska, Agnieszka Dekowska, Łukasz Woźniak, Marek Roszko   +4 more
doaj   +1 more source

Synthesis, Crystal Structure, Hirshfeld Surface, RDG, ELF, LOL, DFT, and Molecular Docking Studies of a Binuclear Copper(II) Carboxylate Complex

ChemistryOpen, Volume 15, Issue 6, June 2026.
A binuclear copper(II) phenylacetate–metronidazole complex was successfully synthesized and structurally characterized. Hirshfeld surface analysis confirmed dominant H···H interactions governing crystal packing stability. DFT calculations demonstrated strong agreement with experimental geometry.
Abiodun Atoyebi Ajibola, Mehran Feizi‐Dehnayebi, Senem Akkoc, Lesław Sieroń, Waldemar Maniukiewicz   +4 more
wiley   +1 more source

Determination of sorbic and benzoic acids as preservatives in some milk products by HPLC [PDF]

Egyptian Journal of Animal Health
The aim of this study to determine sorbic and benzoic organic acids as preservatives in some dairy products. Therefore, 120 dairy product samples of feta cheese, processed cheese, milk powder and butter (30 for each) were  collected from supermarkets and
doaj   +1 more source

RodZ and PgsA play intertwined roles in membrane homeostasis of Bacillus subtilis and resistance to weak organic acid stress

Frontiers in Microbiology, 2016
Weak organic acids like sorbic and acetic acid are widely used to prevent growth of spoilage organisms such as Bacilli. To identify genes involved in weak acid stress tolerance we screened a transposon mutant library of Bacillus subtilis for sorbic acid ...
Johan Willem Albertus Van Beilen, Christoph J. Blohmke, Christoph J. Blohmke, Hendrik Folkerts, Hendrik Folkerts, Richard de Boer, Anna Zakrzewska, Anna Zakrzewska, Wim Kulik, Fred Vaz, Stanley Brul, Alexander Ter Beek, Alexander Ter Beek   +12 more
doaj   +1 more source

Towards Replacing the “Great Antifungal Wall”: Exploiting Synergies Between Sourdough Fermentation Protocols, Antifungal Plant Ingredients, and Contamination Control to Extend the Mold‐Free Shelf‐Life of Bread

Cereal Chemistry, Volume 103, Issue 3, Page 300-310, May/June 2026.
ABSTRACT Background “Clean label” antifungal ingredients and fermentation protocols are a promising strategy to meet shelf‐life requirements in the bread industry. Objectives This study evaluated the mold‐free shelf‐life of bread formulations incorporating sourdough combined with antifungal ingredients or additives.
Maria Robles‐Hernandez, Zoe Bumanis, Michael G. Gänzle   +2 more
wiley   +1 more source

Novel stability indicating UHPLC method development and validation for simultaneous quantification of hydrocortisone acetate, pramoxine hydrochloride, potassium sorbate and sorbic acid in topical cream formulation

Talanta Open, 2020
A stability indicating UPLC method has been developed successfully for Hydrocortisone Acetate, Pramoxine Hydrochloride, Potassium Sorbate and Sorbic Acid.
Lakshmi Narasimha Rao Katakam, Thirupathi Dongala, Santhosh Kumar Ettaboina   +2 more
doaj   +1 more source

Inactivation Strategies of Clostridium perfringens in Foods: Current Challenges and Emerging Interventions

Food Frontiers, Volume 7, Issue 3, May 2026.
Clostridium perfringens forms heat‐resistant spores that complicate food safety. Physical methods (thermal processing, HPP, vacuum cooling, ozone treatments) and chemical interventions (natural antimicrobials, phosphates, nitrate/nitrite, organic acids) reduce vegetative cells and spores, though spore resistance remains a major challenge in food and ...
Deepak Subedi, Bharath Mallavarapu, Pranita Patil, Sujitha Bhumanapalli, Sandesh Chapagain, Kham Bahadur Khatri, Milan Kandel, Amit Kumar Singh   +7 more
wiley   +1 more source

Antimicrobial activity of organic acids against Campylobacter spp. and development of combinations—A synergistic effect?

PLoS ONE, 2020
Contaminated poultry meat is considered to be the main source of human infection with Campylobacter spp., a pathogen that asymptomatically colonizes broiler chickens during fattening and contaminates carcasses during slaughter.
Elisa Peh, Sophie Kittler, Felix Reich, Corinna Kehrenberg, Michael H. Kogut   +4 more
doaj   +2 more sources

Skin Retention of Sorbates for a Broad Photoprotection

Cosmetics, 2019
Overexposure to sunlight is widely accepted as the underlying cause of cutaneous melanoma. UV radiation induces the formation of DNA photoproducts that, if unrepaired, can induce carcinogenic mutations. Recent data indicate that sorbates can be useful to
Cristina Padula, Silvia Pescina, Leticia Grolli Lucca, Anna Demurtas, Patrizia Santi, Sara Nicoli   +5 more
doaj   +1 more source

A Comparative Study of Formic Acid, Herbal Mixture and Spirulina Powder as Antibiotic Alternatives in Broiler Diets: Effects on Growth, Carcass Traits, Blood Biochemistry and Microbial Load

Veterinary Medicine and Science, Volume 12, Issue 3, May 2026.
ABSTRACT Background Restrictions on antibiotic growth promoters in poultry production have driven the search for safe, natural alternatives. Organic acids, herbal additives and spirulina are promising options due to their antimicrobial, antioxidant and growth‐enhancing effects.
Elwy A. Ashour, Saad A. Al‐Ardhi, Dalia A. A. Elsayed, Mahmoud Moustafa, Islam M. Youssef, Mohammad M. H. Khan, Mohamed E. Abd El‐Hack   +6 more
wiley   +1 more source