Stability of sorbates in the presence of EDTA: effect of pH, packaging material and sequestrant level

MARCELA CASTRO; LIA N GERSCHENSON; CARMEN CAMPOS

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Wiley Interscience

Lugar: Chichester; Año: 2005 vol. 85 p. 328 - 332

0022-5142

The effect of pH (3.5 or 5.0), packaging material (glass or polyethylene terephtalate, PET) and EDTA level (0.075 or 0.500 on 0.500 g/Kg-1) on sorbate stability in model aqueous systems was studied. EDTA showed a protective effect on sorbate stability in both types of packaging materials studied. On the contrary, at pH 5.0 and using PET flasks, no effect of EDTA was observed, but 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 it is recommended the use of glass flasks and a level of EDTA of 0.075 g/>0.075 g/Kg-1. On the contrary, at pH 5.0, it is better to use PET flasks and, in these conditions, EDTA addition did not influence preservative destruction. Results commented stressed the importance of considering the interactions between system pH, additives, its level of use and packaging material in relation to food stability of new formulated products.