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

The effect of pH (3.5 or 5.0), packaging material (glass or polyethylene terephthalate, PET) and EDTA level (0.075 or 0.500 g kg-1) on sorbate stability in model aqueous systems was studied. At pH 3.5, the addition of 0.075 or 0.500 g kg-1 of EDTA showed a protective effect on sorbate stability in b...

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Autores principales: Castro, Marcela Paola, Gerschenson, Lía Noemí, Campos, Carmen Adriana
Publicado: 2005
Materias:
EDTA
Sorbic acid stability
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00225142_v85_n2_p328_Castro
http://hdl.handle.net/20.500.12110/paper_00225142_v85_n2_p328_Castro
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_00225142_v85_n2_p328_Castro
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spelling paper:paper_00225142_v85_n2_p328_Castro2023-06-08T14:51:19Z Stability of sorbates in the presence of EDTA: Effect of pH, packaging material and sequestrant level Castro, Marcela Paola Gerschenson, Lía Noemí Campos, Carmen Adriana EDTA Sorbic acid stability The effect of pH (3.5 or 5.0), packaging material (glass or polyethylene terephthalate, PET) and EDTA level (0.075 or 0.500 g kg-1) on sorbate stability in model aqueous systems was studied. At pH 3.5, the addition of 0.075 or 0.500 g kg-1 of EDTA showed a protective effect on sorbate stability in both types of packaging materials studied. In contrast, at pH 5.0 and using PET flasks, no effect of EDTA was observed. However, 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, the use of glass flasks is recommended and an EDTA level of 0.075 g kg-1. At pH 5.0, however, it is better to use PET flasks, and in these conditions EDTA addition did not influence preservative destruction. The results stress the importance of considering the interactions between system pH, additives, level of use and packaging material in relation to food stability of new formulated products. © 2004 Society of Chemical Industry. Fil:Castro, M.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Gerschenson, L.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Campos, C.A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2005 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00225142_v85_n2_p328_Castro http://hdl.handle.net/20.500.12110/paper_00225142_v85_n2_p328_Castro
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic EDTA
Sorbic acid stability
spellingShingle EDTA
Sorbic acid stability
Castro, Marcela Paola
Gerschenson, Lía Noemí
Campos, Carmen Adriana
Stability of sorbates in the presence of EDTA: Effect of pH, packaging material and sequestrant level
topic_facet EDTA
Sorbic acid stability
description The effect of pH (3.5 or 5.0), packaging material (glass or polyethylene terephthalate, PET) and EDTA level (0.075 or 0.500 g kg-1) on sorbate stability in model aqueous systems was studied. At pH 3.5, the addition of 0.075 or 0.500 g kg-1 of EDTA showed a protective effect on sorbate stability in both types of packaging materials studied. In contrast, at pH 5.0 and using PET flasks, no effect of EDTA was observed. However, 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, the use of glass flasks is recommended and an EDTA level of 0.075 g kg-1. At pH 5.0, however, it is better to use PET flasks, and in these conditions EDTA addition did not influence preservative destruction. The results stress the importance of considering the interactions between system pH, additives, level of use and packaging material in relation to food stability of new formulated products. © 2004 Society of Chemical Industry.
author Castro, Marcela Paola
Gerschenson, Lía Noemí
Campos, Carmen Adriana
author_facet Castro, Marcela Paola
Gerschenson, Lía Noemí
Campos, Carmen Adriana
author_sort Castro, Marcela Paola
title Stability of sorbates in the presence of EDTA: Effect of pH, packaging material and sequestrant level
title_short Stability of sorbates in the presence of EDTA: Effect of pH, packaging material and sequestrant level
title_full Stability of sorbates in the presence of EDTA: Effect of pH, packaging material and sequestrant level
title_fullStr Stability of sorbates in the presence of EDTA: Effect of pH, packaging material and sequestrant level
title_full_unstemmed Stability of sorbates in the presence of EDTA: Effect of pH, packaging material and sequestrant level
title_sort stability of sorbates in the presence of edta: effect of ph, packaging material and sequestrant level
publishDate 2005
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00225142_v85_n2_p328_Castro
http://hdl.handle.net/20.500.12110/paper_00225142_v85_n2_p328_Castro
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AT gerschensonlianoemi stabilityofsorbatesinthepresenceofedtaeffectofphpackagingmaterialandsequestrantlevel
AT camposcarmenadriana stabilityofsorbatesinthepresenceofedtaeffectofphpackagingmaterialandsequestrantlevel
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