Influence of system combination on sorbic acid stability in model aqueous systems and emulsions

CASTRO M., GARRO O., GERSCHENSON L., CAMPOS C.

Proceedings of the Eight International Congress on Engineering and Food

Technomic Publishing Company, Inc.

Lugar: Lancaster; Año: 2001; p. 1001 - 1005

Preservatives are substances added to foods to inhibit microorganisms growth. Among preservatives, sorbates are usually used to prevent yeast and mold growth. Its effectiveness depends on its presence in adequate quantities. The object of this research was to study the effect of system composition on sorbate destruction and browning ocurrence in aqueous model and emulsion systems throughout storage. In the case of aqueous systems, it was observed a protective effect of EDTA or EDTA/ascorbic acid. The addition of NaCl and sucrose did not affect sorbate destruction but promoted non enzymatic browning. In the case of emulsions, the control system showed a greater sorbate retention than in aqueous control after 45 days of storage: ~ 63% sorbate retention when corn oil percentage was 11% (w/w) and ~ 83% retention when oil percentage was 23% (w/w), which suggests that oil has a protective effect against sorbate degradation.