Salicylate UV-Filters in Sunscreen Formulations Compromise the Preservative System Efficacy against Pseudomonas aeruginosa and Burkholderia cepacia

The Antimicrobial Mode of Action of Maltol and Its Synergistic Efficacy with Selected Cationic Surfactants

Maltol, mostly used as a flavoring molecule, also has various potential applications as a biomedical compound. Despite its extensive use in the food industry, maltol’s antimicrobial activity was evaluated only briefly, and was suggested to be insufficient on its own. Recently, we have shown that maltol can be used in conjunction with cationic surfactant species to receive higher activity against contaminant microorganisms. In this paper, we have broadened the antimicrobial efficacy studies and evidenced maltol’s mode of action against Gram-negative, Gram-positive bacteria, and fungi. In addition, to increase its efficacy, blends of maltol and two selected cationic surfactants, dodecyl-dimethyl-ammonium chloride (DDAC) and polyquaternium 80 (P-80), were appraised for their activity. Broad efficacy studies revealed synergistic interactions between maltol and both cationic surfactants against most of the tested microorganisms. Electron microscopy images were used to evaluate the microorganisms’ morphology following treatment, pinpointing the specific cell wall damage caused by each of the compounds. Our findings indicate that maltol’s effect on the microbial cell wall can be complemented by catalytic amounts of selected cationic surfactants to enhance and extend its activity. Such a solution can be used as a broad-spectrum preservative for personal care products in cosmetic applications.

Why Are Wet Wipes So Difficult to Preserve? Understanding the Intrinsic Causes

Over the last two decades, significant advances have been made in developing disposable baby wet wipes. Wet wipes consist of two main components: nonwoven fabric and liquid. Being more than 90% water, wet wipes are more susceptible to microbial growth than typical personal care products; hence, high concentrations of preservative compounds are often used to ensure extended protection against contamination. However, there is an obvious tendency to minimize the concentration of irritating actives. Baby wet wipes should contain particularly mild surfactants, well-tolerated preservatives, and a buffer system maintaining the formulation pH at a suitable level for the infant’s skin. Efforts have been centered on removing ingredients with irritation potential, such as phenoxyethanol. In addition, a move towards more natural fabrics is occurring. However, these modifications provoke new challenges in preserving the final products. The nature and composition of the fiber can influence the interactions between the preservative and the wipe, subsequently affecting the performance of the preservative system. In this study, we analyzed the causes of the challenge in preserving wet wipes. We found that fabrics containing natural fibers are the main source of contamination, promoting the generation of biofilms on their surfaces. Moreover, the hydrophilic–lipophilic balance (HLB) was utilized to rationalize the physicochemical interactions between the fabric and the preservatives.

The Use of Catalytic Amounts of Selected Cationic Surfactants in the Design of New Synergistic Preservative Solutions

Preservation using combinations of antibacterial molecules has several advantages, such as reducing the level of usage and broadening their antimicrobial spectrum. More specifically, the use of quaternary ammonium surfactants (QAS)—which are profusely used in hair care products and some are known as efficient antimicrobial agents—is limited due to some potential cytotoxicity concerns. This study shows that the concentration of some widely used cosmetic preservatives can be decreased when combined with very small quantities of QAS, i.e., Polyquaternium-80 (P-80) and/or Didecyldimethylammonium chloride (DDAC). The antimicrobial activity of their mixtures was first evaluated by determining the minimum inhibitory concentration (MIC) before and after the addition of QAS. Following up on this finding and targeting an ultimate consumer friendly antimicrobial blend, yet with optimal safety, we chose to utilize the food-grade preservative Maltol as the main natural origin antimicrobial agent mixed with minimum concentrations of QAS to improve its moderate antimicrobial properties. The preservatives were tested for MIC values, challenge tests and synergy using the fractional inhibitory concentration index (FICI). The antimicrobial efficacy of Maltol was found to be synergistically improved by introducing catalytic amounts of P-80 and/or DDAC.