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Abstract:

The effect of pH (3.5 or 5.0), packaging material (glass or polyethylene terephthalate, PET) and EDTA level (0.075 or 0.500 g kg-1) on sorbate stability in model aqueous systems was studied. At pH 3.5, the addition of 0.075 or 0.500 g kg-1 of EDTA showed a protective effect on sorbate stability in both types of packaging materials studied. In contrast, at pH 5.0 and using PET flasks, no effect of EDTA was observed. However, when the systems were packed in glass, EDTA presence increased sorbate degradation. The latter trend might be attributed to the greater iron scavenging ability exhibited by EDTA in those conditions. According to observed trends, in order to minimize sorbate destruction at pH 3.5, the use of glass flasks is recommended and an EDTA level of 0.075 g kg-1. At pH 5.0, however, it is better to use PET flasks, and in these conditions EDTA addition did not influence preservative destruction. The results stress the importance of considering the interactions between system pH, additives, level of use and packaging material in relation to food stability of new formulated products. © 2004 Society of Chemical Industry.

Registro:

Documento: Artículo
Título:Stability of sorbates in the presence of EDTA: Effect of pH, packaging material and sequestrant level
Autor:Castro, M.P.; Gerschenson, L.N.; Campos, C.A.
Filiación:Depto. Cie. Basicas Y C., Facultad de Agroindustrias, Universidad Nacional del Noreste, Cte Fernandez 755, (3700) Chaco, Argentina
Departamento de Industrias, Fac. de Ciencias Exactas Y Naturales, Ciudad Universitaria (1428), Buenos Aires, Argentina
National Research Council
Palabras clave:EDTA; Sorbic acid stability
Año:2005
Volumen:85
Número:2
Página de inicio:328
Página de fin:332
DOI: http://dx.doi.org/10.1002/jsfa.1838
Título revista:Journal of the Science of Food and Agriculture
Título revista abreviado:J. Sci. Food Agric.
ISSN:00225142
CODEN:JSFAA
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00225142_v85_n2_p328_Castro

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Citas:

---------- APA ----------
Castro, M.P., Gerschenson, L.N. & Campos, C.A. (2005) . Stability of sorbates in the presence of EDTA: Effect of pH, packaging material and sequestrant level. Journal of the Science of Food and Agriculture, 85(2), 328-332.
http://dx.doi.org/10.1002/jsfa.1838
---------- CHICAGO ----------
Castro, M.P., Gerschenson, L.N., Campos, C.A. "Stability of sorbates in the presence of EDTA: Effect of pH, packaging material and sequestrant level" . Journal of the Science of Food and Agriculture 85, no. 2 (2005) : 328-332.
http://dx.doi.org/10.1002/jsfa.1838
---------- MLA ----------
Castro, M.P., Gerschenson, L.N., Campos, C.A. "Stability of sorbates in the presence of EDTA: Effect of pH, packaging material and sequestrant level" . Journal of the Science of Food and Agriculture, vol. 85, no. 2, 2005, pp. 328-332.
http://dx.doi.org/10.1002/jsfa.1838
---------- VANCOUVER ----------
Castro, M.P., Gerschenson, L.N., Campos, C.A. Stability of sorbates in the presence of EDTA: Effect of pH, packaging material and sequestrant level. J. Sci. Food Agric. 2005;85(2):328-332.
http://dx.doi.org/10.1002/jsfa.1838