Kimchi-based Preservative Used in Cosmetics is Not So Natural
News Apr 17, 2015
Some consumer groups concerned about the safety of synthetic preservatives such as parabens have pushed for natural alternatives. Industry has responded with a slew of options, including preservatives from kimchi, a popular Korean staple made out of fermented cabbage and radish.
But scientists are now reporting in ACS’ Journal of Agricultural and Food Chemistry that at least one commercial, kimchi-based preservative marketed as “all-natural” contains synthetic ingredients.
John C. Vederas and colleagues note that the bacteria responsible for kimchi fermentation do produce some compounds that could block the growth of unwanted microbes in cosmetics. Taking advantage of this antimicrobial trait, some cosmetics companies have replaced synthetically produced preservatives with kimchi fermentation products.
They claim that these products can combat a wide variety of microorganisms, including yeasts and molds. But recent research has shown that peptides from kimchi are only active against a limited set of bacteria, and cosmetics require broader protection. So Vederas’ team wanted to take a closer look at kimchi-derived commercial products.
The researchers found that certain commercial samples of kimchi fermentation products did block the growth of a wide variety of microbes. But when they tested the contents of the preservative, they discovered that it contained compounds that were most likely produced synthetically. Their analysis also showed that it was these additives that were responsible for the antimicrobial activity of the product, not the kimchi.
Major international Summit in Belfast to Tackle Escalating Problem of Food IntegrityNews
Food-security experts from all over the world will converge on Belfast from 28-31 May 2018 for a major Summit on how to feed a growing global population - amid massive challenges such as climate change, Brexit, labyrinthine food-supply chains and food fraud on a global scale.READ MORE
Rechargable Antibacterial Coating - Just Add Bleach!News
Stainless steel is the gold standard for kitchen appliances and cookware, described as modern and sleek. But bacteria can grow on stainless steel surfaces, contaminating food. Current coatings available on the market are pricey and potentially harmful, so scientists have now developed an affordable specialized polymer coating for such surfaces that they can recharge with bleach treatments.READ MORE
Vegetable Compound Could Have a Key Role in ‘Beeting’ Alzheimer’s DiseaseNews
A compound in beets that gives the vegetable its distinctive red color could eventually help slow the accumulation of misfolded proteins in the brain, a process that is associated with Alzheimer’s disease.READ MORE