Understanding Interactions between Amino Acids and Food Additives via Physicochemical and Spectroscopic Approaches

Abstract

The effects of preservatives (E281 and E282) on the physicochemical and structural properties of amino acids in processed foods and other commodities have been studied using thermophysical (density and viscosity) and spectroscopic techniques in aqueous solutions. The explication of the derived properties shows that the addition of a cosolute intensifies the densities and viscosities of l-phenylalanine and l-tyrosine aqueous solutions and changes in the taste and hydration numbers of solute molecules. Preservatives have been designed to be physically and spectroscopically dehydrating; they thereby enhance solute–cosolute interactions over the hydration effect.