Traditional Preservatives and Modern Preserva...

Traditional Preservatives and Modern Preservatives: An overview.

Author Name : Nilesh S. Pendbhaje, Ashwini A. Jamdhade, Shain M. Pathan, Rupali V. Nirmal

ABSTRACT

Background: Preservatives are substances that are generally added to different foods and pharmaceutical products in order to extend their shelf life. Modern preservatives approved for use in different dosage form are reviewed.

Main Body: The names and various classifications of preservatives according to chemical nature, mechanism, antimicrobial action, and separate factors affecting on various dosage forms are presented here. Preservatives used widely in pharmaceutical technology, i.e., parabens, sorbic acid and its salts, benzoic acid and its salts, and benzalkonium chloride, are discussed in detail in this article. A science-based approach to selecting antimicrobial preservatives is shown to produce the most stable and safest medicines. Preservatives, like natural or artificial, works in three different ways: Antimicrobial, Antioxidants and Act on enzymes. In antimicrobial, the growth of microbes like bacteria and fungi is introverted. In antioxidants the process of oxidation is either prolonged or stopped. And the one that acts on enzymes stops the ripening of food products.

Conclusion: The present review is an extensive collection of various preservatives obtained from plant, animal and microbial source.

Keywords: Modern preservative, antimicrobial, antioxidants, parabens, detergents.