A model for the influence of emulsion formulation on the activity of phenolic preservatives

Bean, H. S.; Konning, G.H.; Malcolm, Scott Α.

doi:10.1111/j.2042-7158.1969.tb08370.x

Cited by 23 publications

(3 citation statements)

References 17 publications

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“…In summary, the effect of Tweengo addition depended on the oil content in the emulsion and preservative presence. This trend was also observed by Bean et al (1969) and Kurup et al (1991 a) in relation to other antimicrobials.…”

Section: Effect Of Tween@ 20 Concentrationsupporting

confidence: 82%

“…Probably, the surfactant could be metabolized by the microorganism or acted like a "nutrient carrier" between the aqueous phase and the cellular membrane in the oily environment, promoting, in this way, its growth or extending microbial survival. In relation to the decrease of the activity of preservatives due to the presence of a surfactant, other researchers (Bean et al 1969) found that, an addition of 0.4% viv polysorbate 80 to oil-water mixtures containing 25% vlv liquid paraffin and 0.1% wlv total chlorocresol reduced preservative activity one hundred-fold. Moreover, the activity of methyl-para-hydroxybenzoate, phenoxyethanol and chlorocresol against Candida albicam and Aspergillus niger was decreased by the addition of Span 80 and Tween 80 in emulsions (Kurup e l al.…”

Section: Effect Of Tween@ 20 Concentrationmentioning

confidence: 99%

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INTERACTION BETWEEN POTASSIUM SORBATE, OIL AND TWEEN 20: ITS EFFECT ON THE GROWTH AND INHIBITION OF Z BAILII IN MODEL SALAD DRESSINGS

Castro

Garro

Gerschenson

et al. 2003

Journal of Food Safety

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The effect of the interaction between potassium sorbate (KS), oil and Tween® 20 on the growth and inhibition of Z bailii in model salad dressings was studied. Z. bailii grew in emulsions containing 110 and 230 g/kg of oil and the addition of 0.5 g/kg of KS inhibited growth. When the oil content was raised to 460 g/kg, a steep death rate curve was observed and the effect of KS addition was hidden by the inhibitory action of the high oil level. Tween® 20 action depended on oil level: for emulsions containing 110 or 230 g/kg, a depression in the activity of KS was observed. This behavior was attributed to the decrease in the free form of the preservative due to the partition between surfactant micelles and the water. In contrast, when the oil content was 460 g/kg, KS activity was enhanced in spite of the decrease in the amount of its free form. These results highlight the importance of considering ingredient interactions when evaluating shelf‐life.

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Section: Effect Of Tween@ 20 Concentrationsupporting

confidence: 82%

Section: Effect Of Tween@ 20 Concentrationmentioning

confidence: 99%

INTERACTION BETWEEN POTASSIUM SORBATE, OIL AND TWEEN 20: ITS EFFECT ON THE GROWTH AND INHIBITION OF Z BAILII IN MODEL SALAD DRESSINGS

Castro

Garro

Gerschenson

et al. 2003

Journal of Food Safety

View full text Add to dashboard Cite

show abstract

“…Basic mathematical models were suggested for calculating the concentration of preservatives in the aqueous phase of emulsion systems (41). The total concentration of the preservative, the oil-water partition coefficient, the oil-water ratio, and the concentration of the emulsifier were all shown to affect the concentration of the preservative in the aqueous phase, which is the controlling factor.…”

Section: General Pharmacymentioning

confidence: 99%