Natural Preservatives
"NATURAL PRESERVATIVES" Anthony C. Dweck Research Director, Peter Black Medicare Ltd., White Horse Business Park, Aintree Avenue, Trowbridge, Wiltshire, UK. BA14 0XB SUMMARY This paper looks at the theoretical development of a natural preservative system using the author's data base on medicinal plants as a source of references. The legal aspects of this concept are considered. The traditional methods of preservation, many taken from the food industry are summarised. The use of alcohol, glycerine, sugar, salt, dessication, anhydrous systems and temperature are amongst examples considered. The definitions of the many words used to describe the act of preservation are considered, and the confusion that results from the presence of the many synonyms is considered. e.g. antimicrobial, antibiotic, antiseptic, bactericidal, etc. Specific organisms are identified as being of particular interest, especially those standard organisms that form part of the B.P. challenge test. These include Candida albicans, Pseudomonas aeruginosa, Escherichia coli, Aspergillus niger and Staphylococcus aureus. A cross-section of plants mentioned in the literature as being specifically targeted at these organisms are considered. The paper concludes with Appendices of plant materials that have mention in the literature according to specific definitions, which may give researchers a potential introduction to future research.
KEY WORDS Natural preservation, traditional preservation, challenge test organisms, legal status.
INTRODUCTION The subject of natural preservatives is one that probably has more academic interest than practical or economic virtue. However, it does have a wonderful marketing angle which may justify the higher raw material costs. The paper first reviews the most commonly used methods of preservation that are already available to the formulator. The food and beverage industry may be called upon for many of these examples. Secondly, the paper moves on to consider the
KEY WORDS Natural preservation, traditional preservation, challenge test organisms, legal status.
INTRODUCTION The subject of natural preservatives is one that probably has more academic interest than practical or economic virtue. However, it does have a wonderful marketing angle which may justify the higher raw material costs. The paper first reviews the most commonly used methods of preservation that are already available to the formulator. The food and beverage industry may be called upon for many of these examples. Secondly, the paper moves on to consider the