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Abstract:

The effect of ethylene diamine tetraacetic acid (EDTA) on sorbic acid degradation and the resultant browning was studied at 33, 45 and 57°C in model aqueous systems with pH 5.0 and a water activity of 0.91. The EDTA enhanced sorbate degradation probably as a result of iron scavenging from the packaging material (glass or polypropylene) through EDTA complexation. We propose that EDTA-Fe2+ complex catalyzes sorbic acid autoxidation, increasing the production of carbonyls which take part in nonenzymatic browning. Both effects might influence shelf-life of products containing sorbates and EDTA.

Registro:

Documento: Artículo
Título:Studies of the effect of ethylene diamine tetraacetic acid (EDTA) on sorbic acid degradation
Autor:Campos, C.A.; Rojas, A.M.; Gerschenson, L.N.
Filiación:Departamento de Industrias, Fac. de Cie. Exactas y Naturales, Univ. de Buenos Aires - Cd. U., Capital Federal, Republica, Argentina
Palabras clave:EDTA; sorbic acid degradation
Año:1996
Volumen:29
Número:3-4
Página de inicio:259
Página de fin:264
DOI: http://dx.doi.org/10.1016/0963-9969(96)00024-5
Título revista:Food Research International
Título revista abreviado:FOOD RES. INT.
ISSN:09639969
CODEN:FORIE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v29_n3-4_p259_Campos

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Citas:

---------- APA ----------
Campos, C.A., Rojas, A.M. & Gerschenson, L.N. (1996) . Studies of the effect of ethylene diamine tetraacetic acid (EDTA) on sorbic acid degradation. Food Research International, 29(3-4), 259-264.
http://dx.doi.org/10.1016/0963-9969(96)00024-5
---------- CHICAGO ----------
Campos, C.A., Rojas, A.M., Gerschenson, L.N. "Studies of the effect of ethylene diamine tetraacetic acid (EDTA) on sorbic acid degradation" . Food Research International 29, no. 3-4 (1996) : 259-264.
http://dx.doi.org/10.1016/0963-9969(96)00024-5
---------- MLA ----------
Campos, C.A., Rojas, A.M., Gerschenson, L.N. "Studies of the effect of ethylene diamine tetraacetic acid (EDTA) on sorbic acid degradation" . Food Research International, vol. 29, no. 3-4, 1996, pp. 259-264.
http://dx.doi.org/10.1016/0963-9969(96)00024-5
---------- VANCOUVER ----------
Campos, C.A., Rojas, A.M., Gerschenson, L.N. Studies of the effect of ethylene diamine tetraacetic acid (EDTA) on sorbic acid degradation. FOOD RES. INT. 1996;29(3-4):259-264.
http://dx.doi.org/10.1016/0963-9969(96)00024-5