Hay desiccation and preservation with potassium sorbate, potassium carbonate, sorbic acid and propionic acid

1992 ◽  
Vol 38 (2-3) ◽  
pp. 175-186 ◽  
Author(s):  
E.H. Jaster ◽  
K.J. Moore
Keyword(s):  
Propionic Acid ◽  
Potassium Carbonate ◽  
Sorbic Acid ◽  
Potassium Sorbate

Allergic contact dermatitis from potassium sorbate and sorbic acid in topical pharmaceuticals and medical devices

2021 ◽  
Author(s):  
Ella Dendooven ◽  
Stefan Kerre ◽  
Kenn Foubert ◽  
Luc Pieters ◽  
Julien Lambert ◽  
...  
Keyword(s):  
Contact Dermatitis ◽  
Allergic Contact Dermatitis ◽  
Medical Devices ◽  
Sorbic Acid ◽  
Potassium Sorbate ◽  
Allergic Contact

scholarly journals Ácido Sórbico e Câncer Gastrointestinal: uma Revisão Integrativa

2021 ◽  
Vol 24 (5-esp.) ◽  
pp. 640-644
Author(s):  
Renata Carmo de Assis ◽  
Thalyta Vasconcelos Pacheco ◽  
Ana Carolina Marinho Ferreira ◽  
Tayane Carneiro Cruz ◽  
Ana Bárbara Muniz Araújo ◽  
...  
Keyword(s):  
Gastrointestinal Tract ◽  
Gastrointestinal Cancer ◽  
Sorbic Acid ◽  
Food Additives ◽  
Integrative Review ◽  
Potassium Sorbate ◽  
Gastrointestinal Neoplasms ◽  
Published Data ◽  
Food Preservative ◽  
Tract Cancer

A industrialização de alimentos resultou em um novo modelo alimentar altamente processado. O consumo de alimentos industrializados, aumenta a ingestão de aditivos alimentares, que possuem a função de preservação das características do alimento bem como melhorias nas propriedades sensoriais. Entretanto alguns estudos demonstram que se adicionados em quantidade elevadas para consumo podem levar a toxicidade. Assim, o objetivo do estudo foi revisar dados publicados que relacionam o uso do aditivo químico sorbato de potássio como conservante alimentar com o desenvolvimento de câncer gastrointestinal. Trata-se de uma revisão integrativa seguindo seis etapas distintas (1. Elaboração da pergunta norteadora; 2. Busca ou amostragem na literatura; 3. Coleta de dados; 4. Análise crítica dos estudos incluídos; 5. Discussão dos resultados e 6. Apresentação da revisão integrativa). Foi realizada entre os meses de março e abril de 2019 nas bases de dados: Periódicos CAPES, Pubmed, Biblioteca virtual Unicamp e Science Direct. Os descritores principais utilizados foram: “Potassium sorbate” e “Sorbic acid”, combinados com os descritores, “gastrointestinal neoplasia”, “Cancer of gastrointestinal tract” e “Neoplasia”. Após leitura dos títulos e resumos, foram incluídos oito artigos e, após leitura destes, permaneceram seis artigos. Diante dos artigos encontrados é possível afirmar que o ácido sórbico e o sorbato de potássio tem baixa relação com o desenvolvimento de câncer gastrointestinal.   Palavras-chave: Aditivos Alimentares. Ácido Sórbico. Neoplasias Gastrointestinais   Abstract Food industrialization has resulted in a new highly processed food model. The consumption of industrialized food increases the  food additives intake, which have the function of preserving the food characteristics as well as improving sensory properties. However, some studies show that if added in high amounts for consumption they can lead to toxicity. Thus, the objective of the study was to review published data that relate the use of the chemical additive potassium sorbate as a food preservative with the development of gastrointestinal cancer. It is an integrative review following six distinct steps (1. Preparation of the guiding question; 2. Searching or sampling in the literature; 3. Data collection; 4. Critical analysis of the studies included; 5. Discussion of the results and 6. Presentation of the integrative review). It was held between March and April 2019 in the databases: CAPES Periodicals, Pubmed, Virtual Library Unicamp and Science Direct. The main descriptors used were: "Potassium sorbate" and "Sorbic acid", combined with the descriptors "gastrointestinal neoplasia", " Gastrointestinal tract cancer" and "Neoplasia". After reading the titles and abstracts, eight articles were included and, after reading them, six articles remained. It is possible to affirm that sorbic acid and potassium sorbate have a low relation with the development of gastrointestinal cancer.    Keywords: Food Additives. Sorbic Acid. Gastrointestinal Neoplasms.

Potassium Sorbate as a Fungistatic Agent In Country Ham Processing

1979 ◽  
Vol 42 (10) ◽  
pp. 780-783 ◽  
Author(s):  
J. D. BALDOCK ◽  
P. R. FRANK ◽  
PAUL P. GRAHAM ◽  
FRANK J. IVEY
Keyword(s):  
Relative Humidity ◽  
Drug Administration ◽  
Sorbic Acid ◽  
Fungal Growth ◽  
Growth And Yield ◽  
Potassium Sorbate ◽  
Mold Growth ◽  
Effective Level ◽  
Fungistatic Agent ◽  
Mold And Yeast

Sixty, seventy and ninety-day-old country cured hams were used to evaluate potassium sorbate as a fungistatic agent during aging and holding for market. A 1-min spray of 5% (w/v) potassium sorbate offered the lowest effective level for inhibition of fungal growth. Mold and yeast colony counts 30 days post-treatment were significantly lower than initial numbers but protection was lost by the 60th day under conditions conducive to fungal outgrowth (21 ± 5 C and 70 ± 5% relative humidity). Greater mold inhibition was noted when a 10% potassium sorbate spray was used under identical conditions. Less than 65% relative humidity inhibited mold growth on 120-day-old ham slices held at 7 C. Mold and yeast counts tended to be lower on hams treated after 60 days of processing than on hams treated after 90 days of processing. Residual concentrations of sorbic acid required to inhibit mold growth and yield an acceptable ham after 30 days storage were within the limit approved by the Food and Drug Administration for other food products.

Determination of potassium sorbate and sorbic acid in agricultural products using THz time-domain spectroscopy

2020 ◽  
Vol 29 (9) ◽  
pp. 098705
Author(s):  
Yuying Jiang ◽  
Guangming Li ◽  
Ming Lv ◽  
Hongyi Ge ◽  
Yuan Zhang
Keyword(s):  
Time Domain ◽  
Sorbic Acid ◽  
Agricultural Products ◽  
Potassium Sorbate ◽  
Time Domain Spectroscopy

Growth and Synthesis of Aflatoxin by Aspergillus parasiticus in the Presence of Sorbic Acid

1981 ◽  
Vol 44 (10) ◽  
pp. 736-741 ◽  
Author(s):  
AHMED E. YOUSEF ◽  
ELMER H. MARTH
Keyword(s):  
Incubation Period ◽  
Aspergillus Parasiticus ◽  
Sorbic Acid ◽  
Aflatoxin Production ◽  
Potassium Sorbate ◽  
Mold Growth ◽  
Early Stages ◽  
Cumulative Data ◽  
The Media ◽  
Growth Ph

Two media [basal (M1) and enriched (M2)] containing potassium sorbate (0–300 ppm as sorbic acid) were inoculated with spores (104 – 106/flask) of Aspergillus parasiticus and incubated for 5 days at 28 C. The greater the amount of sorbate added, the higher was the pH of the media after incubation and the smaller was the yield of mold mycelium. Intermediate amounts of sorbate sometimes resulted in greater accumulation of aflatoxin than when media were free of sorbate. Sorbate more effectively inhibited mold growth and aflatoxin production in medium M2 than M1 and when the small rather than the large inoculum was used. A second trial was done with 106 or 105 spores/flask of M2 (ca. 27 ml) and 105 spores/flask of M2 (ca. 27 ml) containing sorbate (200 ppm of sorbic acid). Cumulative data for mold growth. pH and content of aflatoxin in the medium showed that relative effects of different treatments changed during the incubation period. An index to measure the capacity of molds to synthesize aflatoxins was developed. Application of the index indicates that sorbate delayed mold growth but did not inhibit biosynthesis of aflatoxin. The ability to synthesize aflatoxin was greatest in the early stages of mold growth and then decreased linearly as mold growth progressed.

The genotoxicity status of sorbic acid, potassium sorbate and sodium sorbate

1992 ◽  
Vol 283 (2) ◽  
pp. 107-111 ◽  
Author(s):  
F.E. Würgler ◽  
J. Schlatter ◽  
P. Maier
Keyword(s):  
Sorbic Acid ◽  
Potassium Sorbate

Use of Sorbates in Meat Products, Fresh Poultry and Poultry Products: A Review1

1982 ◽  
Vol 45 (4) ◽  
pp. 374-383 ◽  
Author(s):  
MICHAEL C. ROBACH ◽  
JOHN N. SOFOS
Keyword(s):  
Adverse Effects ◽  
Shelf Life ◽  
Sodium Nitrite ◽  
Antimicrobial Agents ◽  
Sorbic Acid ◽  
Meat Products ◽  
Potassium Sorbate ◽  
Processed Meat ◽  
Poultry Products ◽  
Wide Range

Extensive research conducted in recent years has examined the efficiency of both potassium sorbate and sorbic acid (sorbates) as antimicrobial agents in a wide range of processed meat, and fresh and processed poultry products. In addition to their action against pathogens, effects of sorbates on product shelf-life, sensory qualities, and nitrosamine formation have also been examined in laboratory, pilot plant and commercial scale studies. The use of sorbates in these products appears to extend several benefits to both producers and consumers. Extensive studies involving bacon have shown a major reduction in nitrosamine levels associated with inclusion of potassium sorbate and reduction of sodium nitrite in the curing brine. Simultaneously, the low sodium nitrite/potassium sorbate combinations have maintained or even improved antibotulinal activity in temperature-abused products. In addition, potassium sorbate or sorbic acid have delayed growth and toxin production by Clostridium botulinum in other products including cooked and cured red meat and poultry sausages. The compounds have also been shown to extend the shelf-life and delay growth of other pathogenic microorganisms in several products including bacon; cooked, cured meat sausages; cooked, cured or uncured poultry products; fresh poultry; and other meats, including dry cured and fermented products. Sensory evaluation studies have shown that sorbate levels recommended for use in these products (0.26%) do not have adverse effects on product quality characteristics. Allergic type symptoms attributed to experimental bacon from one study were not linked directly with either potassium sorbate or other formulation ingredients, and all available information does not indicate development of any adverse effects from use of sorbates at recommended levels. In summary, the results of studies conducted in meat products indicate that sorbates deserve consideration as potential alternatives to current formulations or processes involved in the manufacture of processed meat and fresh and processed poultry products.

Sorbic Acid and Potassium Sorbate Permeability of an Edible Methylcellulose-Palmitic Acid Film: Water Activity and pH Effects

1991 ◽  
Vol 56 (2) ◽  
pp. 497-499 ◽  
Author(s):  
DELMY C. RICO-PEÑA ◽  
J. ANTONIO TORRES
Keyword(s):  
Palmitic Acid ◽  
Water Activity ◽  
Sorbic Acid ◽  
Potassium Sorbate ◽  
Ph Effects
Sign in / Sign up

Export Citation Format

Share Document