Preservative

about preservative

1. Preservative Presented by Md. Faruk Ahmed ID: 161-29-907 Daffodil International University

2. Definition Preservatives are substances added to various pharmaceutical dosage forms and cosmetic preparations to prevent or inhibit microbial growth. An ideal preservative would be effective at low concentrations against all possible micro-organism, be nontoxic and compatible with other constituent of the preparation and be stable for the shelf-life of the preparation.

3. Ideal Properties of Preservatives It should not be irritant . It should not be toxic. It should be physically and chemically stable. Preservative should be compatible with other ingredients used in formulation . It should be act as good antimicrobial agent and should exert wide spectrum of activity . It should act as preservative in small concentration i.e. it must be potent . It should maintain activity throughout product manufacturing, shelf life and usage.

4. Classification of preservative Preservatives are classified on variety of the basis and some of these are as follows: Classification based on mechanism of action Antioxidants: Eg . Vitamin E Vitamin C Antimicrobial agents: Eg . Benzoates, Sodium benzoate, Sorbates Chelating agents: Eg . Polyphosphates, Citric acid CLASSIFICATION BASED ON SOURCE: Natural Preservatives:- Eg . Neem Oil Salt (sodium chloride) Lemon Honey. Artificial Preservatives: Eg.Benzoates , Sodium benzoate Sorbates , propionets , nitrites.

5. MECHANISM OF ACTION:  Preservative how they act? Natural substances such as salt, sugar, vinegar, and diatomaceous earthare also used as traditional preservatives. Certain processes such as freezing, pickling, smokingand saltingcan also be used to preserve food. Another group of preservatives targets enzymes in fruits and vegetables that continue to metabolize after they are cut. For instance, citricand ascorbic acids from lemonor other citrusjuice can inhibit the action of the enzyme phenolase which turns surfaces of cut apples and potatoes brown. Caution must be taken, however, since FDA standards do not currently require fruit and vegetable product labels to accurately reflect the type of preservative used in the products.

6. Some preservative & Use Benzoic acid: Use: It is used as a food preservative, it inhibit the growth of mould , yeast and some bacteria. It is also used externally as antiseptic . Boric acid: Use: It is used as antiseptic, insecticide and flame retardant . Ethylparaben : Use: It is used as preservative and food additive . Alcohols : Chloro butanol Use: It is used as preservative and bacteriostatic agent.

7. Benzyl alcohol: Use: It is used as bacteriostatic preservative . Mercurial Compounds : Phenylmercuric nitrate Use: It is used as bacterial preservative in pharmaceutical preparation and also used as topical antiseptic.

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