INVESTIGADORES
ROJAS Ana Maria Luisa
artículos
Título:
Studies on the effect of ethylenediamine tetraacetic acid (EDTA) on the sorbic acid degradation.
Autor/es:
CAMPOS C.A.; ROJAS A.M. Y GERSHENSON L.N.
Revista:
FOOD RESEARCH INTERNATIONAL
Editorial:
ELSEVIER Sci. Ltd.
Referencias:
Lugar: The Boulevard, Langford Lane, Kidlington, Oxford OX5 1GB, UK.; Año: 1996 vol. 29 p. 259 - 264
ISSN:
0963-9969
Resumen:
Abstract: The effect of ethylene diamine tetracetic acid (EDTA) on sorbic acid degradation and the resultant browning was studied at 33, 45 and 57ºC 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 ofproducts containing sorbates and EDTA.
