INVESTIGADORES
GLIEMMO Maria Fernanda
capítulos de libros
Título:
Effect of system composition on potassium sorbate degradation and its effect on microbiological and sensory stability.
Autor/es:
CAMPOS, CARMEN A.; GERSCHENSON, LIA N.; GLIEMMO MARÍA F; CASTRO, MARCELA P.; HRACEK, VICTORIA M.
Libro:
Food Storage
Editorial:
Nova Science Publishers Inc
Referencias:
Lugar: Nueva York; Año: 2011; p. 10 - 35
Resumen:
Sorbic acid and its potassium salt, commonly named as sorbates, are GRAS additives
which are widely used as antimicrobials in foods. Their inhibitory action is strongly
influenced by food composition, conditions of processing and storage and the level of
the antimicrobial. Sorbates are stable in the dry form but, in aqueous solution they can
suffer a degradation process via oxidative reactions, radiolysis and by microbial action
during food storage. The rate of destruction depends on system composition, presence
of other additives and conditions of processing and storage. It is well known that a
minimum concentration of the antimicrobial is necessary to inhibit microbial growth.
As a consequence, microbiological stability can be affected if preservative degradation
takes place during storage. It must be highlighted that, oxidative destruction is the most
relevant pathway of destruction. Moreover, this process is accompanied with an
increase in the concentration of carbonyls which take part in the development of
nonenzymatic browning leading to undesirable changes in sensory characteristics of the
food. Degradation produced by microbial action, induces the formation of off flavors.
The main objective of this chapter is to review the bibliography concerning the effect of
system composition on sorbates degradation, its effect on the antimicrobial action and
also on the development of nonenzymatic browning and other sensory changes that
could limit the shelf life of foods. With special emphasis it will be analyzed the effect of
system composition on oxidative degradation. This information will help to choose the
conditions that assure the effectiveness of sorbates and will contribute to improve the
safety and quality of food products.
