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, M.P., Gerschenson, L.N., Campos, C.A.
Formato:	JOUR
Materias:	EDTA Sorbic acid stability
Acceso en línea:	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	todo:paper_00225142_v85_n2_p328_Castro
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spelling	todo:paper_00225142_v85_n2_p328_Castro2023-10-03T14:33:32Z Stability of sorbates in the presence of EDTA: Effect of pH, packaging material and sequestrant level Castro, M.P. Gerschenson, L.N. Campos, C.A. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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, M.P. Gerschenson, L.N. Campos, C.A. 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.
format	JOUR
author	Castro, M.P. Gerschenson, L.N. Campos, C.A.
author_facet	Castro, M.P. Gerschenson, L.N. Campos, C.A.
author_sort	Castro, M.P.
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
url	http://hdl.handle.net/20.500.12110/paper_00225142_v85_n2_p328_Castro
work_keys_str_mv	AT castromp stabilityofsorbatesinthepresenceofedtaeffectofphpackagingmaterialandsequestrantlevel AT gerschensonln stabilityofsorbatesinthepresenceofedtaeffectofphpackagingmaterialandsequestrantlevel AT camposca stabilityofsorbatesinthepresenceofedtaeffectofphpackagingmaterialandsequestrantlevel
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Stability of sorbates in the presence of EDTA: Effect of pH, packaging material and sequestrant level

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