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Sorbate destruction and non-enzymatic browning in model aqueous systems Destruccion de sorbatos y pardeamiento no enzimático en sistemas modelo acuosos

C.A. Campos

Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Buenos Aires, Argentina

S.M. Alzamora

Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Buenos Aires, Argentina

L.N. Gerschenson

Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Buenos Aires, Argentina

The effect of system composition on sorbate destruction and sensory damage due to non-enzy matic browning was studied in aqueous model systems with a water activity (aw) of 0.91 and a pH of 5.0-6.0. The rate constants of sorbate destruction could be described by first order kinetics and those from non-enzymatic browning by zero order kinetics. Both reactions were found to be related not only to temperature and pH but also to the humectants (NaCl, glycerol) used to depress aw. A higher preservative retention and a smaller amount of browning was produced by the use of a mixture of 35.0 g/kg of NaCl and 220.0 g/kg of glycerol as a humectant instead of one of them alone, citric acid instead of phosphoric acid as the acidifying agent, and glass flasks instead of polyethylene containers. The non-enzymatic browning reactions were greatly influenced by sorbic acid destruction. The inclusion of glycine was responsible for the enhanced sorbate destruc tion and browning development.

Key Words: sorbates • stability • browning

Food Science and Technology International, Vol. 3, No. 6, 405-411 (1997)
DOI: 10.1177/108201329700300602
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M. Castro, O. Garro, C.A. Campos, and L.N. Gerschenson
Interactions Between Additives: Its Effect on Sorbate Stability and Z. bailii Minimum Inhibitory Concentration in Model Aqueous Systems Resembling Salad Dressings
Food Science and Technology International, February 1, 2002; 8(1): 33 - 39.
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