Determination of benzoic and sorbic acids in packaged vegetable products. Comparative evaluation of methods

Stability of color in Spanish-style green table olives pasteurized and stored in plastic containers

BACKGROUND

There is an increasing interest in the use of pasteurizable plastic packaging by the olive industry. In order to investigate the change from traditional glass or varnished can containers to plastic packaging, the proper plastic material that is compatible with fermented olives while maintaining color quality during pasteurization treatment and storage must be selected. This work is focused on color stability in two distinct pasteurizable plastic containers with different oxygen permeability.

RESULTS

In PET + MDPE/EVOH (polyethylene terephthalate + medium-density polyethylene/ethylene vinyl alcohol) pouches, pasteurization provoked severe browning which drastically decreased their color shelf life (<6 weeks). However, this browning did not occur in the unpasteurized product without preservatives owing to the presence of microorganisms. In AlOx-coated PET + MDPE (aluminum oxide coating on polyethylene terephthalate + medium-density polyethylene) pouches, color changes were small or negligible throughout storage, especially if ascorbic acid was added to the packing solution (shelf life > 6.5 months).

CONCLUSION

The plastic material had a significant effect on the retention of color of the pasteurized product. The use of AlOx-coated PET + MDPE pouches could be an alternative to traditional packaging for the pasteurization and storage of Spanish-style green olives from a color quality standpoint. © 2017 Society of Chemical Industry.

Fermented vegetables containing benzoic and ascorbic acids as additives: benzene formation during storage and impact of additives on quality parameters

Chemical and sensorial changes related to the use of benzoates and ascorbic acid as additives in packed fermented vegetables were investigated. For this, three selected vegetables (green olives, cucumbers, and caperberries) stored under different conditions (glass or plastic containers, ambient or refrigerated storage) were used. In all cases, benzoic acid remained unchanged (glass bottle) or decreased slightly (plastic pouch) at prolonged storage. Ascorbic acid was partially or totally degraded during storage, the degradation rate depending on the storage conditions and the vegetable matrix. Benzene levels higher than 10 μg/L were found in cucumbers and caperberries containing both additives, but only when packed in plastic pouches and after prolonged storage at room temperature. In these conditions, an appreciable browning of brine, related to AA degradation, was also found. The use of benzoate alone had a significant influence on vegetable color, but flavor was not significantly affected at the benzoate levels tested. On the basis of the present study, benzoates should be removed from fermented vegetable formulations containing ascorbic acid to eliminate possible benzene formation during long-term storage.

Pentadiene production from potassium sorbate by osmotolerant yeasts

Some yeast strains belonging to the species Zygosaccharomyces rouxii and Debaryomyces hansenii are capable of spoiling sorbate containing high-sugar foods by producing pentadiene, a volatile compound reported to have 'petroleum-like' odour. Quantification of the diminution of sorbate and the subsequent increase of pentadiene was performed by growing the yeasts in experimental media containing 600 g/l sucrose and different sorbate concentrations. Final sorbate concentrations were notably lower than their corresponding initial ones, and it was found that the higher the initial concentration of sorbate in the media, the higher the amount of pentadiene produced. In all cases, Z. rouxii was able to produce more pentadiene than D. hansenii when expressing pentadiene concentration as a function of cell biomass. These results suggest that pentadiene is a metabolite of sorbate.

Spectrophotometric determination of sorbic and benzoic acids in fruit juices by a net analyte signal-based method with selection of the wavelength range to avoid non-modelled interferences

Sorbic (SOR) and benzoic (BEN) acids were determined in fruit juice samples by using a net analyte signal-based methodology named HLA/GO (an hybrid linear analysis presented by Goicoechea and Olivieri) applied to spectroscopic signals. The calibration set was built with several fruit juices in order to take into account the natural variability and concentrations of both analytes covering the range usually present in commercial samples. Relative errors of prediction (REP %) of 3.6 and 5.2% were calculated for SOR and BEN respectively. Several figures of merit were calculated-sensitivity, selectivity, analytical sensitivity, and limit of detection. The method is quantitative, with reasonably good recoveries and excellent precision (less than 1%). Wavelength selection was applied, based on the concept of net analyte signal regression, and it allowed us to improve the method performance in samples containing non-modelled interferences, e.g. fruit juices different to those used to build the calibration model.

Chromatographic separations of aromatic carboxylic acids

The purpose of this review is to present methods of chromatographic analysis of aromatic carboxylic acids. The separation, identification and quantitative analysis of aromatic carboxylic acids are necessary because of their importance as non-steroid antiphlogistic drugs, semi-products of biosynthesis of aromatic amino-acids in plants (phenolic acids), metabolites of numerous toxic substances, drugs and catecholamines. HPLC separation of ionic samples tends to be more complicated than separation of non-ionic compounds. The review describes the dependence of the retention of ionic solutes on pH and solvent composition as well as on the ionic strength of a mobile phase. The application of the ion-suppressing RP-HPLC method using organic modifiers (aqueous buffer solutions) as eluents in aromatic carboxylic acid analysis is also presented. In more difficult cases of analysis the addition of an ion-pairing reagent, such as the quaternary alkylammonium ion, is necessary to obtain satisfactory separations. Hypotheses of ion-pair formation in reversed-phase systems as well as the influence of various agents on the separation of ionic solutes in IP-RP systems are explained. Examples of the application of ion-pair liquid chromatography to the analysis of aromatic carboxylic acids have also been reviewed. The principles and application of ion-exchange chromatography to the purification, isolation and less frequently, to chromatographic analysis are discussed. Polar adsorbents and polar bonded stationary phases are also widely used in carboxylic acid separation in normal-phase systems, mainly by TLC, often coupled with densitometry. The review also shows examples of separation of chiral benzoic acids and their derivatives in LC systems. The possibilities of application of gas chromatography preceded by derivatisation or pyrolysis of acidic compounds and applications of GC-MS and Py-GC-MS coupled methods in identification and quantitation of aromatic carboxylic acids is also reviewed.