Studies of the effect of ethylene diamine tetraacetic acid (EDTA) on sorbic acid degradation
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 packag...
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Elsevier Ltd
1996
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
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| LEADER | 06813caa a22006377a 4500 | ||
|---|---|---|---|
| 001 | PAPER-18917 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518205016.0 | ||
| 008 | 190411s1996 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-0030115546 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a FORIE | ||
| 100 | 1 | |a Campos, C.A. | |
| 245 | 1 | 0 | |a Studies of the effect of ethylene diamine tetraacetic acid (EDTA) on sorbic acid degradation |
| 260 | |b Elsevier Ltd |c 1996 | ||
| 270 | 1 | 0 | |m Gerschenson, L.N.; Departamento de Industrias, Facultad Ciencias Exactas/Naturales, Univ. de Buenos Aires-Ciudad Univ., (1428) Capital Federal, Argentina |
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a (1980) Official Methods of Analysis, 13th Ed., , Association of Official Analytical Chemists, Washington, DC | ||
| 504 | |a Arya, S.S., Stability of sorbic acid in aqueous solutions (1980) J. Agric. Food Chem., 28, pp. 1246-1249 | ||
| 504 | |a Avis, K.E., Parental preparations: Glass (1985) Remington's Pharmaceutical Sciences, Alfonso Gennaro 17th Ed., p. 1524. , Mack Printing Company, Easton, PA | ||
| 504 | |a Buera, M.P., Chirife, J., Resnik, S., Lozano, R., (1984) Estudio Comparativo de la Reactividad de Diferentes Azúcares Frente a Las Reacciones de Pardeamiento No Enzimático en Sistemas Modelo Líquidos de Alta Actividad Acuosa. Trabajo n-02. Segundo Simposio de Color en Alimentes, , Buenos Aires, Argentina | ||
| 504 | |a Campos, C.A., Gerschenson, L.N., Alzamora, S.M., Chirife, J., Determination of sorbic acid in raw beef: An improved procedure (1991) J. Food Sci., 56, pp. 863-864 | ||
| 504 | |a Campos, C.A., (1995) Estabilidad del Ácido Sórbico en Alimentos Preservados Y/O Almacenados, , Tesis Doctoral, Universidad Nacional de Buenos Aires, Buenos Aires | ||
| 504 | |a Christian, G.C., Feldman, J.J., (1970) Atomic Absorption Spectroscopy: Applications in Agriculture, Biology and Medicine, , Wiley-Interscience, New York, USA | ||
| 504 | |a Gerschenson, L.N., Alzamora, S.M., Chirife, J., Stability of sorbic acid in model food systems of reduced water activity: Sugar solutions (1986) J. Food Sci., 51, pp. 1028-1031 | ||
| 504 | |a Gerschenson, L.N., Alzamora, S.M., Chirife, J., Effect of sodium chloride and glycerol on the stability of sorbic acid solutions of reduced water activity (1987) Lebensm.-Wiss. Technol., 20, pp. 98-99 | ||
| 504 | |a Gerschenson, L.N., Campos, C.A., Sorbic acid stability during processing and storage of high moisture foods (1995) Food Preservation by Moisture Control, pp. 761-790. , ed. G. Barbosa Canovas & J. Welti Chanes. Technomic Publishing, Lancaster, USA | ||
| 504 | |a Labuza, T.P., Kamman, J.K., Reaction kinetics and accelerated tests simulation as a function of temperature (1983) Computer Aided Techniques in Food Technology, pp. 71-115. , ed. Israel Saguy. Marcel Dekker, New York | ||
| 504 | |a Leistner, L., Introduction to hurdle technology (1994) Food Preservation by Combined Processes, pp. 1-6. , ed. L. Leistner & L. Gorris Food Linked Agro-Industrial Research, The Netherlands | ||
| 504 | |a Mahoney, J.R., Graf, E., Role of alpha-tocopherol, ascorbic acid, citric acid and EDTA as oxidants in model systems (1986) J. Food Sci., 51, pp. 1293-1296 | ||
| 504 | |a Pekkarinen, L., The mechanism of oxidation of sorbic acid by molecular oxygen in water (1969) Suomen Kemistilehti B., 42, pp. 147-152 | ||
| 504 | |a Perry, J.H., Reaction kinetics reactor design and thermodynamics. Section 4 (1963) Chemical Engineers Handbook, p. 412. , ed. Robert Perry & Don Green. McGraw Hill, New York | ||
| 504 | |a Shahidi, F., Rubin, L.J., Diosady, L.L., Kassam, N., Li Sui Fong, J.C., Effect of sequestering agents on lipid oxidation in cooked meats (1986) Food Chem., 21, pp. 145-152 | ||
| 504 | |a Seow, C.C., Cheah, P.B., Reactivity of sorbic acid and glycerol in nonenzymatic browning in liquid intermediate moisture model systems (1985) Food Chem., 18, pp. 71-80 | ||
| 504 | |a Sofos, J.N., Antimicrobial activity (1989) Sorbate Food Preservatives, pp. 33-48. , CRC Press, Boca Raton, FL | ||
| 504 | |a Sokal, R.R., Rohlf, F.J., (1969) Biometry. The Principles and Practice of Statistics in Biological Research, , ed. R. Emerson, D. Kennedy & R. Park. W. H. Freeman, San Francisco | ||
| 504 | |a Vidyasagar, K., Arya, S.S., Stability of sorbic acid in orange squash (1983) J. Agric. Food Chem., 31, pp. 1262-1264 | ||
| 504 | |a Vidyasagar, K., Arya, S.S., Degradation of sorbic acid in fruit squashes and fish paste (1984) J. Food Technol., 19, pp. 447-454 | ||
| 520 | 3 | |a 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. |l eng | |
| 536 | |a Detalles de la financiación: Secretaria Nacional de Ciencia y Tecnología | ||
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires | ||
| 536 | |a Detalles de la financiación: The authors acknowledge the financial support from Secretaria de Ciencia y T&mica de la Republica Argentina, Universidad de Buenos Aires, Consejo National de Investigaciones Cientificas y Tecnicas de la Republica Argentina and InterAmerican Development Bank. Merck Quimica Argentina supplied some of the chemicals. | ||
| 593 | |a Departamento de Industrias, Fac. de Cie. Exactas y Naturales, Univ. de Buenos Aires - Cd. U., Capital Federal, Republica, Argentina | ||
| 690 | 1 | 0 | |a EDTA |
| 690 | 1 | 0 | |a SORBIC ACID DEGRADATION |
| 700 | 1 | |a Rojas, A.M. | |
| 700 | 1 | |a Gerschenson, L.N. | |
| 773 | 0 | |d Elsevier Ltd, 1996 |g v. 29 |h pp. 259-264 |k n. 3-4 |p FOOD RES. INT. |x 09639969 |w (AR-BaUEN)CENRE-1760 |t Food Research International | |
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| 856 | 4 | 0 | |u https://doi.org/10.1016/0963-9969(96)00024-5 |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_09639969_v29_n3-4_p259_Campos |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v29_n3-4_p259_Campos |y Registro en la Biblioteca Digital |
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| 963 | |a VARI | ||
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