Add time:07/28/2019         Source:sciencedirect.com

The effect of several additives on sorbate stability was studied in aqueous model systems of 0.91 water activity at pH 5.0. The rate constants of sorbic acid destruction could be described by first order kinetics. Non-enzymatic browning reactions exhibited zero order kinetics and were greatly influenced by sorbic acid destruction and in all systems a correlation between the natural logarithm of sorbates retention and the increase in the absorbance at 420 nm was found. Polyphosphates and propylgallate protected sorbic acid from destruction. Ascorbic acid showed a dual behavior: in the absence of sodium nitrite, it exhibited a pro-oxidant effect. When nitrite was present, ascorbic acid behaved as a protector. In general, sucrose did not influence the rate of sorbic acid destruction and the effect of sodium nitrite was diverse. In all cases, inclusion of glycine enhanced sorbic acid destruction and browning development.

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