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

Torres, J. Antonio; Bouzas, Jorge; Karel, Marcus

doi:10.1111/j.1745-4549.1989.tb00115.x

Cited by 14 publications

(6 citation statements)

References 13 publications

(11 reference statements)

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“…These studies show that iTME had a lower MIC than sorbic acid, GSE, and nisin. As for the stability as food preservatives, sorbic acid has been reported to have a very stable antimicrobial activity at pH 2-7, after heating at 85 • C for 2 h, or at a high salt condition [45]. Nisin, a natural preservative derived from bacteria and sold as a commercial product, has also been shown to have antimicrobial activity at pH 2-6 and even when heated to 121 • C [46].…”

Section: Discussionmentioning

confidence: 99%

Potential of Antimicrobial Peptide-Overexpressed Tenebrio molitor Larvae Extract as a Natural Preservative for Korean Traditional Sauces

Hwang

Lee

Goo

et al. 2022

Insects

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Here, we aimed to produce a natural food preservative using a crude extract from edible, immunized Tenebrio molitor larvae (iTME), injected with edible bacteria using an edible solvent. Results showed that iTME had concentration-dependent inhibitory activity against food-poisoning bacteria Escherichia coli, Bacillus cereus, and Staphylococcus aureus, as well as against harmful fungi Aspergillus flavus, Aspergillus parasiticus, and Pichia anomala. Moreover, iTME showed antimicrobial activity against beneficial microorganisms Bacillus subtilis and Aspergillus oryzae, but not Lactobacillus acidophilus. Furthermore, the minimum inhibitory concentration of iTME against E. coli, B. cereus, and S. aureus was 1 mg/mL, and iTME did not lose its inhibitory activity when treated at varying temperature, pH, and salinity. In addition, the antibacterial activity was lost after reacting the iTME with trypsin and chymotrypsin. The addition of iTME to Ganjang inoculated with harmful bacteria inhibited bacterial growth. Therefore, we propose that iTME can be used as a safe natural preservative to prolong food shelf life by inhibiting the growth of food-poisoning bacteria in a variety of foods, including traditional sauces.

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Section: Discussionmentioning

confidence: 99%

Potential of Antimicrobial Peptide-Overexpressed Tenebrio molitor Larvae Extract as a Natural Preservative for Korean Traditional Sauces

Hwang

Lee

Goo

et al. 2022

Insects

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“…In preparations of preserved peaches, after three months of storage at 30 °C, losses may amount to up to 35 % (Gerschenson et al, 1986a, b). In foods of intermediate moisture, sorbic acid showed losses of less than 25 % after 40 days' storage at 35 °C (Torres et al, 1989;Thakur et al, 1994).…”

Section: Reaction and Fate In Foodmentioning

confidence: 99%

Scientific Opinion on the re‐evaluation of sorbic acid (E 200), potassium sorbate (E 202) and calcium sorbate (E 203) as food additives

2015

EFS2

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The EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to deliver a scientific opinion re-evaluating sorbic acid (E 200), potassium sorbate (E 202) and calcium sorbate (E 203) when used as food additives. Sorbic acid is absorbed and mainly excreted as expired carbon dioxide. The Panel noted that there was no evidence of genotoxic activity for sorbic acid or potassium sorbate. Sub-acute, sub-chronic and chronic toxicity studies did not show any adverse effects at concentrations up to 9 200 mg/kg body weight (bw)/day in rats. Given the lack of genotoxicity data on calcium sorbate and the available positive genotoxicity data on sodium sorbate, the Panel concluded that calcium sorbate should be excluded from the group ADI. The Panel concluded that the present dataset on reproductive and developmental toxicity gives a reason to revise the group ADI of 25 mg/kg bw/day set by the Scientific Committee on Food in 1996. The Panel considered that the no observed adverse effect level of 300 mg sorbic acid/kg bw/day from the two-generation reproductive toxicity study in rats can be used to allocate a temporary group ADI for sorbic acid and its potassium salt. By applying an uncertainty factor of 100, the Panel established a new temporary group ADI expressed as 3 mg sorbic acid/kg bw/day for sorbic acid and its potassium salt. The Panel noted that the most realistic approach using reported use levels and analytical data in the non-brand-loyal scenario did not exceed the temporary group ADI in any population group at the mean or in adolescents, adults and the elderly at the high level, except in the toddler and children population groups in one country. JECFA evaluated sorbic acid and its salts in 1961, 1965 and, most recently, in 1973. A group Acceptable Daily Intake (ADI) of 25 mg/kg body weight (bw)/day expressed as sorbic acid was allocated, covering sorbic acid, sodium sorbate, potassium sorbate and calcium sorbate (JECFA, 1974). This ADI was based on a no observed adverse effect level (NOAEL) of 5 % in the diet of rats in a long-term study, equivalent to 2 500 mg/kg bw/day. © EuropeanBased on studies originally evaluated by JECFA (1974), as well as more recent studies, the SCF endorsed the group ADI of 25 mg/kg bw/day for sorbic acid, potassium sorbate and calcium sorbate allocated by JECFA. The SCF noted that there were no toxicological studies on calcium sorbate, but nevertheless included this substance in the group ADI (SCF, 1996).The Panel considered that data available on the absorption, distribution, metabolism and excretion of sorbic acid show that sorbic acid is absorbed and mainly excreted as expired carbon dioxide. As no data on bioavailability were available on potassium sorbate and calcium sorbate, the Panel considered that, owing to the ionisation properties of sorbic acid (pK a = 4.76), the unionised forms of these sorbates are absorbed by a diffusion process in the stomach. Potassium and calcium sorbate might dissociate into their constituents-potassium, calcium and so...

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

Cited by 14 publications

References 13 publications

Potential of Antimicrobial Peptide-Overexpressed Tenebrio molitor Larvae Extract as a Natural Preservative for Korean Traditional Sauces

Potential of Antimicrobial Peptide-Overexpressed Tenebrio molitor Larvae Extract as a Natural Preservative for Korean Traditional Sauces

Scientific Opinion on the re‐evaluation of sorbic acid (E 200), potassium sorbate (E 202) and calcium sorbate (E 203) as food additives

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

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