TESTING THE EFFECTIVENESS OF ORGANIC ACIDS AS A PRESERVATIVE OF ANIMAL FEED INGREDIENTS

This research was conducted in the Laboratory of Feed Industry Technology, Faculty of Animal Husbandry, Bogor Agricultural University, Bogor. The purpose of this study was to determine the effectiveness of using organic acids as preservatives in feed ingredients in the form of pollard and wheat bran based on physical parameters. This study used a completely randomized design with 2 factorials in the form of feed type and organic acid type with 3 replications, samples were stored for 6 weeks and then data were collected in the form of moisture content, pile angle, pile density and specific gravity. The results showed that organic acids affected the moisture content but had no effect on pile density, pile angle and specific gravity. The type of feed affects the value of moisture content, pile angle, pile density and specific gravity. Based on the results of the effectiveness index test, it is known that the total yield value on pollard with 1% lauric acid is 0.64, sorbic acid is 0.35 and propionic acid is 0.77, while wheat bran with lauric acid is 1.07 at -1 sorbic acid. .39 and in propionic acid 2.64. The conclusion of this research is that propionic acid can be used as a preservative for pollard and wheat bran

Oregano Essential Oils Promote Rumen Digestive Ability by Modulating Epithelial Development and Microbiota Composition in Beef Cattle

This study aimed to explore the effects of oregano essential oils (OEO) on the rumen digestive ability using multi-omics sequencing techniques. Twenty-seven castrated Pingliang red cattle were randomly separated into three groups (3 cattle/pen; n = 9) and fed on a daily basal diet supplemented with 0 (Con group), 130 mg (L group), and 260 mg (H group) OEO. The finishing trial lasted for 390 days, and all cattle were slaughtered to collect rumen tissue and content samples. We found that the rumen papillae length in the H group was higher than in the Con group. Amylase concentrations were decreased in the H group than the Con group, whereas the β-glucosidase and cellulase concentrations increased. Compared to the Con group, the relative abundance of propionate and butyrate in the H group was significantly higher. Higher relative abundance of Parabacteroides distasonis and Bacteroides thetaiotaomicron were observed with increasing OEO concentration. The function of rumen microbiota was enriched in the GH43_17 family, mainly encoding xylanase. Besides, metabolites, including heparin, pantetheine, sorbic acid, aspirin, and farnesene concentrations increased with increasing OEO dose. A positive correlation was observed between Parabacteroides distasonis, Bacteroides thetaiotaomicron, and β-glucosidase, cellulase and propionate. The abundance of Parabacteroides distasonis and Parabacteroides_sp._CAG:409 were positively correlated with sorbic acid and farnesene. In summary, OEO supplementation increased the rumen digestive ability by modulating epithelial development and microbiota composition in beef cattle. This study provides a comprehensive insight into the OEO application as an alternative strategy to improve ruminant health production.

Study of the efficacy of antimicrobial preservatives in justifying the composition of a dermatological gel with a phytocomplex

The microbiological stability of medicinal products always requires close attention during the pharmaceutical development phase, as microbial contamination can pose a threat to both the health of the patient and the stability of the medicinal product. The level of microbial contamination can be controlled by monitoring the quality of raw materials, compliance with appropriate sanitation of production facilities and equipment, the use of scientifically justified preservatives in the drug. The aim of the work is to substantiate the use of a preservative and its concentration in the composition of the developed gel with phytocomplex. Materials and methods. The objects of the study were gel samples with the addition of a preservative: Euxyl 9010K (90 % phenoxyethanol, 10 % ethylhexylglycerol), methyl parahydroxybenzoate (E218), sorbic acid, potassium sorbate, benzoic acid. Concentrations of antimicrobial substances used corresponded to their average value from the range of used concentrations. The research has used the method of evaluating the effectiveness of antimicrobial preservatives, given in SPU 2.0. Results. Experimental studies using preservatives Euxyl 9010K 0.60 %, methyl parahydroxybenzoate 0.25 %, sorbic acid 0.10 %, potassium sorbate 0.25 %, benzoic acid 0.15 % in the samples of the developed gel with phytocomplex had shown that the obtained results for all samples fully meet the requirements of SPU in terms of “antimicrobial efficacy of preservatives” for topical drugs. According to the results of the first stage of research, it had been found that the greatest antimicrobial efficacy was shown by a sample with the preservative Euxyl 9010K. The subject of the second stage of research was the substantiation of the concentration of Euxyl 9010K (0.45 %, 0.60 %, and 0.75 %) based on the results of which it had been established that the gel samples with concentrations of Euxyl 9010K 0.60 % and 0.75 % met the requirements of SPU on the indicator of “antimicrobial efficacy of preservatives” for topical medicinal products. The sample with a concentration of Euxyl 9010K 0.45 % also met these requirements, but the logarithm of the reduction in the number of viable cells of Pseudomonas aeruginosa bacteria after 2 days of storage is 2.00, which was the limit value according to the requirements of SPU. Conclusions. The expediency of using Euxyl 9010K (90 % phenoxyethanol, 10 % ethylhexylglycerol) at a concentration of 0.60 % as a preservative had been experimentally substantiated.

DETERMINATION OF FOOD PRESERVATIVES (BENZOIC AND SORBIC ACIDS) IN BAKERY PRODUCTS OF DISTRICT PESHAWAR, PAKISTAN

Objective: To determine the level of preservatives (Benzoic and Sorbic acid) in bakery products of Peshawar Material & methods: This cross-sectional study was performed in district Peshawar from August 2019 to December 2019 by visiting four bakery stores in each union council (total of ten union councils) by collecting three samples (of biscuits, cakes and bread) from each bakery store. Thus, a total of 120 samples were collected. Food additives in the form of Benzoic and Sorbic acid were checked in Forensic and toxicology laboratory of Khyber medical college Peshawar. Data was analyzed using SPSS 23, where frequencies and percentages were used for categorical variables and mean, standard deviation for numerical data. Results: In samples of cakes, concentration of benzoic acid (BA) ranged from 314 to 457 ppm (WHO permissible limit is up to 500ppm) while that of sorbic acid(SA) ranged from 597 to 859 ppm (WHO permissible limit is up to 1000ppm). Similarly, concentration of benzoic acid in biscuits samples ranged from 363 to 467 ppm and sorbic acid ranged from 649 to 895 ppm. In bread samples, BA ranged from 350 - 487 ppm and sorbic acid ranged from 619 to 944. Comparing the values with WHO standards for preservatives, the concentration of benzoic and sorbic acid is found to be within permissible limits with p value < 0.05 . Conclusion: Benzoic acid and Sorbic acid were found in permissible limits in 3 bakery products in the city of Peshawar, as set by World Health Organization.

Determination of Benzoic Acid, Sorbic Acid and HMF in Grape Molasses Produced by Traditional and Modern Methods

Sorbic acid and benzoic acid have long been widely used in the food industry to inhibit the growth of various bacteria, yeasts and fungi, especially in acidic media. The health effects have led to limitation on the concentrations that can be used in food. In most studies, HMF has been found to have carcinogenic effects such as cytotoxicity toward mucous membranes, the skin and the upper respiratory tract; mutagenicity; chromosomal aberrations; and carcinogenicity toward humans and animals. Because of these reason, the analytical determination of these compounds is important for consumer interest and protection. The aim of this study is to determine the concentration of sorbic acid, benzoic acid and HMF in grape molasses samples by using HPLC. For HPLC analysis, a Zorbax SB RP18 (150 × 4.60 mm i.d. × 5 μm) column was selected as the stationary phase at 25°C. In sixteen grape molasses samples (produced by traditional and modern method), sorbic acid, benzoic acid and HMF concentrations were determined by HPLC method. HMF was detected in all of the commercial and traditional type molasses samples. Only two commercial molasses sample, sorbic acid and benzoic acid were detected.