Degradation of sorbic acid in model food systems

Saxby, M.J.

doi:10.1016/0308-8146(82)90079-6

Cited by 15 publications

(5 citation statements)

References 3 publications

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“…None of these treatments had a significant effect on its stability. These results were consistent with published findings (Heintze 1976); Bolin et al 1980;Saxby et al 1982).…”

Section: Resultssupporting

confidence: 94%

“…S. aureus presence in IMF is of significance because of its pathogenic character and its ability to survive low water activity (a,) environments (Scott 1953;Pawsey and Davies 1976). Although the stability of sorbic acid has been studied previously, (e.g., Heintze 1976;Bolin et al 1980;Saxby et al 1982) we found no reports on the effect of processing conditions such as heating, moisture removal by warm air; the stability difference between surface and bulk applications; nor the effect of storage time and microbial growth when related to IMF products. This study focused research on these questions using an IM cheese analog prepared as described elsewhere (Motoki et a f .…”

Section: Introductionmentioning

confidence: 55%

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SORBIC ACID STABILITY DURING PROCESSING and STORAGE OF AN INTERMEDIATE MOISTURE CHEESE ANALOG

Torres

Bouzas

Karel

1989

J Food Processing Preservation

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The chemical stability of sorbic acid during processing and storage of intermediate moisture foods was determined using a soybean based cheese analog. Samples prepared with 0.57 to 4.24% homogeneously distributed K‐sorbate showed losses of less than 25% after 40 days storage at 35°C, 88% RH air and in the dark. Heating (2 h in an 85°C water bath) resulted in no significant sorbic acid losses. Samples with surface applications of 1 mg sorbic acid/cm2 showed no detectable losses after 10 days storage under the same conditions. Furthermore, the stability of the preservative was not affected by growth of Staphylococcus aureus S‐6.

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“…None of these treatments had a significant effect on its stability. These results were consistent with published findings (Heintze 1976); Bolin et al 1980;Saxby et al 1982).…”

Section: Resultssupporting

confidence: 94%

Section: Introductionmentioning

confidence: 55%

SORBIC ACID STABILITY DURING PROCESSING and STORAGE OF AN INTERMEDIATE MOISTURE CHEESE ANALOG

Torres

Bouzas

Karel

1989

J Food Processing Preservation

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“…Different studies on the stability of sorbates have been carried out in aqueous model systems (Hayatsu et al., ; Tanaka et al., ; Arya, ; Namiki et al., ; Osawa et al., ; Saxby et al., ; Hartman, ; Seow and Cheah, ,b; Gerschenson et al., ; Obanu and Ledward, ; Arya and Thakur, ; Wedzicha and Brook, ; Khandelwal and Wedzicha, ; Ledward, ; Jung et al., ; Campos and Gerschenson, ; Campos et al., ; Ferrand et al., ,b, ,b,c; Castro et al., ; Kitano et al., ; Perez‐Prior et al., , ; Gliemmo et al., ; Lopes et al., ), foods, such as meat products (Campos et al., ), soybean cheese (Torres et al., ), orange squash product (Vidyasagar and Arya, ), juices and fish paste (Vidyasagar and Arya,) and intermediate moisture meat (Webster et al., ; Campos et al., ).…”

Section: Assessmentmentioning

confidence: 99%

Opinion on the follow‐up of the re‐evaluation of sorbic acid (E200) and potassium sorbate (E202) as food additives

Flavourings¹,

Younes²,

Aquilina³

et al. 2019

EFS2

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In this opinion, the EFSA Panel on Food Additives and Flavourings (FAF Panel) was requested by the European Commission to carry out a scientific evaluation of an extended one‐generation reproductive toxicity study (EOGRTS) to determine whether it would allow reconsideration of the temporary group acceptable daily intake (ADI) for sorbic acid (E 200) and potassium sorbate (E 202), established by the Panel on Food Additives and Nutrient Sources added to Food (ANS Panel) in 2015. From the EOGTRS, the FAF Panel identified a lower confidence limit of the benchmark dose (BMDL) of 1,110 mg sorbic acid/kg body weight (bw) per day. By applying a default uncertainty factor of 100, the Panel established a group ADI expressed as 11 mg sorbic acid/kg bw per day for sorbic acid (E 200) and its potassium salt (E 202). In addition, European Commission asked EFSA to review a report on the ‘Stability of sorbic acid (E 200) and its potassium salt (E 202) during food processing and storage’ provided by industry. No new information was provided in this report, and therefore, in this opinion, there was no re‐assessment of the EFSA ANS opinion conclusions from 2015 regarding the stability of sorbates in food.

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“…Although the problem of yeast growth in commercial fermentation tanks is typically addressed by adding 2, 4-hexadienoic (sorbic) acid (Costilow, Ferguson, & Ray, 1955;Costilow, Coughlin, Robbins, & Hsu, 1957), the preservative effect of this compound is usually temporary because of its susceptibility to microbial degradation causing more than 50% loss of the added amounts within a month (Gordon & Lewis 1958). This degradation of 2, 4-hexadienoic acid is also known to be influenced by exposure to sunlight since fermentation tanks are left open to reduce the growth of surface yeasts during fermentation and bulk storage (Saxby, Stephens, & Reid, 1982). Thus, alternatives to sorbic acid need to be evaluated for their efficacy to inhibit growth of yeast in cucumber fermentation brines.…”

Section: Introductionmentioning

confidence: 99%

Inhibition of Yeast in Commercial Pickle Brines

Doan¹,

Babu²,

Buescher³

2012

JFR

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This study investigated the inhibition of yeasts in brines from fermented cucumber pickles using 2, 4-hexadienoic (sorbic), hexanoic and (E)-3-hexenoic acids. Native yeast population and chemical composition of commercial brines were analyzed and the minimum inhibitory concentrations of inhibitors on yeast growth were established. Commercial brines were treated with 100-350 ppm of 2, 4-hexadienoic (sorbic), hexanoic and (E)-3-hexenoic acids individually and at 2.5 to 10% salt (sodium chloride) concentrations. Yeast populations in the treated brines were monitored for 30 days of incubation. Hexanoic and (E)-3-hexenoic acids at 350 ppm caused reduction in yeast populations by about 4 and 2 log CFU/ml, respectively, within 24 hours of treatment. However, when brines were treated with 2, 4-hexadienoic acid at salt concentrations of 7.5 to 10%, there were no significant differences noted in yeast inhibition between the three acids. Hexanoic and (E)-3-hexenoic acids at 200 ppm caused longer lasting inhibitory effects (30 days) on yeasts than the traditionally used 2, 4-hexadienoic acid (10 days) in fermentation brine. Thus, the hexanoic and (E)-3-hexenoic acids are potential alternatives to 2, 4-hexadienoic acid for controlling yeasts during storage of spent cucumber fermentation brines.

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Degradation of sorbic acid in model food systems

Cited by 15 publications

References 3 publications

SORBIC ACID STABILITY DURING PROCESSING and STORAGE OF AN INTERMEDIATE MOISTURE CHEESE ANALOG

SORBIC ACID STABILITY DURING PROCESSING and STORAGE OF AN INTERMEDIATE MOISTURE CHEESE ANALOG

Opinion on the follow‐up of the re‐evaluation of sorbic acid (E200) and potassium sorbate (E202) as food additives

Inhibition of Yeast in Commercial Pickle Brines

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