Читать книгу Food Chemistry. The Role of Additives, Preservatives and Adulteration онлайн
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1.7.1 Factors Affecting Preservative Efficiency
1.7.1.1 Interaction With Formulation Components
Methyl cellulose, alignates, and tragacanth that are hydrocolloids can communicate with preservatives and stop their activity. In pharmaceutical preparations, different emulgents are utilized in preparation of many applications [69]. Preservatives, emulsified oil phase, and emulgent molecules react together. The concentration of preservatives is affected by multiple factors such as the nature of oil, type of concentration of emulgent, and water ratio.
1.7.1.2 Properties of Preservatives
The dispersal of preservative should be similar/homogeneous in nature and increased solubility should be present in the bulk phase is more suitable in multi-phase system. Different chemicals like chlorobutol may get hydrolyze on storage if pH do not favor it. Preservatives do get reactive with some compounds and results in the loss of their antimicrobial property.
1.7.1.3 Effect of Containers
The preparations packed in glass containers can be anticipated to keep their preservative content if the container is closed airtight [71, 72]. Preservatives may pass through the plastic container and reacts together. Rubber is the major things which sometimes reacts with some of the preservatives but it is still used for the closures. Containers may cause defilement of pathogens.