Topic
Sodium sulfite
About: Sodium sulfite is a research topic. Over the lifetime, 2548 publications have been published within this topic receiving 18523 citations. The topic is also known as: Na2SO3 & Anhydrous sodium sulfite.
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TL;DR: There were no significant differences between sodium nitrite, sodium sulfite, and sodium acetate products in the inhibition of Salmonella enterica and Listeria monocytogenes in the food model, indicating that products based on Sodium acetate can be an alternative to traditional preservatives in food products.
Abstract: In recent years, the use of nitrites and sulfites as food preservatives has been a cause for concern due to the health problems that these additives can cause in humans. Natural products have been studied as an alternative, but most of them have hardly been applied in the food industry for technological and economic reasons. In this sense, organic salts such as sodium acetate are a good alternative due to their affordability. Thus, this study evaluated the capacity of sodium nitrite, sodium sulfite, a sodium acetate product (TQI C-6000), and chitosan to inhibit two important foodborne pathogens, Salmonella enterica and Listeria monocytogenes. The MIC of each chemical was in vitro evaluated and their antibacterial action was subsequently checked in situ using minced meat as a food model. MIC values of sodium nitrite (10,000 mg/L) and sodium sulfite (50,000 mg/L) for Salmonella enterica were higher than the values allowed by legislation (450 mg/L for sulfites and 150 mg/L for nitrites). Additionally, the sodium acetate product caused the inhibition of Salmonella enterica and Listeria at a relative low quantity. The two foodborne pathogens were inhibited in the food model with 1% of the sodium acetate product. Additionally, there were no significant differences between sodium nitrite, sodium sulfite, and sodium acetate products in the inhibition of Salmonella enterica and Listeria monocytogenes in the food model. Thus, products based on sodium acetate can be an alternative to traditional preservatives in food products.
22 citations
TL;DR: An improved method for the preparation of fluoropyrazine (I) by halogen exchange and a synthesis of 2-fluoroquinoxaline (II) by a Balz-Schiemann reaction are presented in this article.
22 citations
Patent•
06 Jun 1989TL;DR: A two-stage chemically heated liquid soap composition dispensed as a cleansing composition for the face and hands is derived from a novel double reductant and single oxidant redox system as mentioned in this paper.
Abstract: A two-stage chemically heated liquid soap composition dispensed as a cleansing composition for the face and hands. The heating is derived from a novel double reductant and single oxidant redox system. Preferred active parts of the redox system are hydrogen peroxide and a combination of sodium sulfite and ascorbic acid with a suitable catalyst. The other components of the composition may change in accordance with the desired cleansing properties of the composition.
22 citations
TL;DR: In this paper, the authors used the stopped flow mixing technique to study the kinetic determination of dipyridamole by means of micellar-stabilized room temperature phosphorescence (RTP).
22 citations
TL;DR: The capacity of a particulate pea (Pisum sativum L.) leaf chloroplast system for light-modulation of enzyme activity is diminished by brief exposure to sodium sulfite and, when intact seedlings are exposed to atmosphric SO2, the same system is inactivated.
Abstract: The capacity of a particulate pea (Pisum sativum L.) leaf chloroplast system for light-modulation of enzyme activity is diminished by brief exposure to sodium sulfite and, when intact seedlings are exposed to atmosphric SO2, the same system is inactivated. The destructive effect of this pollutant on green plants may therefore be due to disruption of the mechanism for control of carbon dioxide fixation.
22 citations