Determination of Preservative Sodium Benzoate in Selected Samples of Fruit Juices and Squashes

2020 ◽  
pp. 27-32
Author(s):  
OJS Admin
Keyword(s):  
Shelf Life ◽  
Sodium Benzoate ◽  
Food Products ◽  
Fruit Juices

Preservatives are used to preserve and enhance the shelf life of food products. Sodium benzoate is more commonly used to preserve fruit juices and squashes.

Methodology for the accelerated determination of the shelf life of wheat and rye grain

2021 ◽  
pp. 768-774
Author(s):  
K.B. Gurieva ◽  
S.L. Beletskiy ◽  
N.A. Khaba
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Food Products ◽  
Acid Number

An overview of methods for determining the shelf life of food products is given. An accelerated method, which includes storing grain at a temperature of 20–40 °C, regularly determining the acid number of fats, while using samples from at least three batches of grain of the same crop, has been developed. Based on the obtained results, the estimated shelf life at any storage temperature is determined by calculation using the “Reserve-forecast” program, taking into account that the maximum permissible value of the acid number of fats is: 25 mg KOH/g of fat — for wheat, 23 mg KOH/g fat — for rye. The proposed methodology makes it possible to shorten the duration and reduce the complexity of determining the grain shelf life.

Determination of Saccharin, Sodium Benzoate, and Caffeine in Beverages by Reverse Phase High-Pressure Liquid Chromatography

1976 ◽  
Vol 59 (1) ◽  
pp. 14-19 ◽  
Author(s):  
Dan S Smyly ◽  
Betsy B Woodward ◽  
Edward C Conrad
Keyword(s):  
High Pressure ◽  
Sodium Benzoate ◽  
Membrane Filter ◽  
Soft Drinks ◽  
Fruit Juices ◽  
Artificial Sweetener ◽  
Reverse Phase ◽  
Ultraviolet Detector ◽  
Saccharin Sodium

Abstract A reverse phase high-pressure liquid chromatographic method is presented for the simultaneous separation and determination of saccharin, sodium benzoate, and caffeine in soft drinks, fruit juices, fruit cocktails, fruit punches, coffee, and artificial sweetener concentrates. Decarbonated soft drinks, fruit punches, and artificial sweetener concentrates are injected directly into the chromatograph. Fruit juices and coffee solutions require filtration through a 0.45 μm pore membrane filter prior to injection. Samples arc eluted from a μBondapak/C18 column with 5% glacial acetic acid and are quantitated with an ultraviolet detector. The results of saccharin, sodium benzoate, and caffeine determinations in 34 soft drinks (representing 11 manufacturers and 20 flavors); 8 fruit juices, cocktails, and punches; 7 coffees; and 6 artificial sweetener concentrates are presented. Average recoveries of saccharin, sodium benzoate, and caffeine from soft drinks are 99.0, 99.3, and 100.2%, respectively.

scholarly journals Simultaneous determination of aspartame, acesulfame-K, saccharin, citric acid and sodium benzoate in various food products using HPLC–CAD–UV/DAD

2013 ◽  
Vol 238 (3) ◽  
pp. 357-365 ◽  
Author(s):  
Małgorzata Grembecka ◽  
Piotr Baran ◽  
Agata Błażewicz ◽  
Zbigniew Fijałek ◽  
Piotr Szefer
Keyword(s):  
Citric Acid ◽  
Simultaneous Determination ◽  
Sodium Benzoate ◽  
Food Products

Determination of sodium benzoate in food products by fluorescence polarization immunoassay

Talanta ◽  
2014 ◽  
Vol 121 ◽  
pp. 136-143 ◽  
Author(s):  
Linlin Ren ◽  
Meng Meng ◽  
Peng Wang ◽  
Zhihuan Xu ◽  
Sergei A. Eremin ◽  
...  
Keyword(s):  
Sodium Benzoate ◽  
Fluorescence Polarization ◽  
Food Products ◽  
Fluorescence Polarization Immunoassay

scholarly journals Experimental accelerated shelf life determination of a ready-to-eat processed food

2019 ◽  
Vol 7 (4) ◽  
Author(s):  
M. Naceur Haouet ◽  
Mauro Tommasino ◽  
Maria Lucia Mercuri ◽  
Ferdinando Benedetti ◽  
Sara Di Bella ◽  
...  
Keyword(s):  
Activation Energy ◽  
Shelf Life ◽  
Food Products ◽  
Food Preparation ◽  
Processed Food ◽  
Life Test ◽  
Life Saving ◽  
Life Tests

The most direct way to estimate the shelf life of a product is to conduct simulation tests which are time consuming and expensive. Conversely, accelerated shelf life tests can be successfully used for stable products having long expected shelf life. The aim of the study was directed to verify the possibility to apply an accelerated shelf life test to perishable food products having a short-expected shelf life, such as a new ready-to-eat processed food preparation, composed mainly by cereals, tuna and chicken, packed in thermo-sealed trays and pasteurised. Different samples of the product were stored in thermal abuse conditions, collected periodically and subjected to determinations of TVB-N, pH and sensorial characteristics. Q10 and activation energy were calculated allowing to obtain a predictive evaluation of the product shelf life at the 4°C recommended temperature. The product shelf life was assessed at 26 days vs the 30 days expected by the manufacturer, showing the possibility to apply successfully ASLT for products having short shelf life, saving both time and money.

Determination of quaternary ammonium compounds in food products by the method of ultra-performance liquid chromatography/high resolution mass-spectrometry

2020 ◽  
Vol 86 (8) ◽  
pp. 23-31
Author(s):  
V. G. Amelin ◽  
D. S. Bolshakov
Keyword(s):  
Mass Spectrometry ◽  
High Resolution ◽  
Quaternary Ammonium ◽  
High Resolution Mass Spectrometry ◽  
Food Products ◽  
Quaternary Ammonium Compounds ◽  
High Resolution Mass ◽  
Ammonium Compounds ◽  
Resolution Mass

The goal of the study is developing a methodology for determination of the residual amounts of quaternary ammonium compounds (QAC) in food products by UHPLC/high-resolution mass spectrometry after water-acetonitrile extraction of the determined components from the analyzed samples. The identification and determination of QAC was carried out on an «UltiMate 3000» ultra-high-performance liquid chromatograph (Thermo Scientific, USA) equipped with a «maXis 4G» high-resolution quadrupole-time-of-flight mass spectrometric detector and an ion spray «ionBooster» source (Bruker Daltonics, Germany). Samples of milk, cheese (upper cortical layer), dumplings, pork, chicken skin and ground beef were used as working samples. Optimal conditions are specified for chromatographic separation of the mixture of five QAC, two of them being a mixture of homologues with a linear structure (including isomeric forms). The identification of QAC is carried out by the retention time, exact mass of the ions, and coincidence of the mSigma isotopic distribution. The limits for QAC detection are 0.1 – 0.5 ng/ml, the determination limits are 1 ng/ml for aqueous standard solutions. The determinable content of QAC in food products ranges within 1 – 100 ng/g. The results of analysis revealed the residual amount of QAC present in all samples, which confirms data of numerous sources of information about active use of QAC-based disinfectants in the meat and dairy industry. The correctness of the obtained results is verified by introduction of the additives in food products at a level of 10 ng/g for each QAC. The relative standard deviation of the analysis results does not exceed 0.18. The duration of the analysis is 30 – 40 min.

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