Interaction of preservatives with macromolecules: Part I - Natural hydrocolloids

Abstract

Antibacterial activity of methyl-p-hydroxybenzoate against Ps. aeruginosa was evaluated in the presence of varying concentrations of acacia, tragacanth, sodium alginate, guar gum and carrageenin. All these hydrocolloids reduced the antibacterial activity to varying degrees. Tragacanth and guar gum inhibited the activity to a greater extent than acacia, sodium alginate and carrageenin. Hydrocolloids reduce the antibacterial activity of preservatives in two ways. Interaction of the preservative with hydrophilic macromolecules and subsequent reduction in the availability of preservative appears to be the predominant mechanism by which tragacanth and guar gum reduce the activity of methyl-p-hydroxybenzoate. Acacia, sodium alginate and carrageenin apparently act by offering physical protection to microbial cells from the action of the preservative. It is also probable that these hydrocolloids provide more favourable media for microbial growth thereby increasing the preservative requirement for adequate preservation.