Sorbic Acid

Dorko, Catherine L.; Ford, George T.; Baggett, Madelyn S.; Behling, Alison R.; Carmen, Harold E.; Staff, Updated by

doi:10.1002/0471238961.1915180204151811.a01.pub2

Cited by 6 publications

(4 citation statements)

References 64 publications

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“…No other preservatives were detected in all samples. Although SA is considered generally recognized as safe for use in food [18], SA has been reported to be moderately toxic, particularly when ingested, and has irritant action on human skin [19]. In rare cases, the excessive use of SA can cause contact allergy urticaria, wheal, and flare reactions [2].…”

Section: Levels Of Chemical Preservatives In Processed Animal Productmentioning

confidence: 99%

Simultaneous and rapid analysis of chemical preservatives in processed animal products by ultra-performance liquid chromatography

Park

Choi

et al. 2017

Food Sci Biotechnol

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An ultra-performance liquid chromatography-tunable ultraviolet method was optimized and validated for the simultaneous analysis of nine chemical preservatives in processed animal products. The limits of detection and quantification for the preservatives were within the ranges of 0.02-0.23 and 0.07-0.76 μg/mL, respectively. The relative standard deviations for intraday analyses of retention time and peak area were 0.00-0.23 and 0.03-2.93%, respectively, whereas, those for interday analyses were 0.67-2.30 and 2.12-5.37%, respectively. Of the nine preservatives spiked into six different animal products, dehydroacetic acid spiked into soft cheese exhibited the lowest recovery rate of 72.1 ± 0.36% at the lowest concentration (0.25 g/kg). Comparing data between UPLC and high-performance liquid chromatography with a 5% significance level, the t-statistic was 1.42. Moreover, sorbic acid was detected in 16 animal products (0.11-2.49 g/kg) when 278 products were analyzed for preservatives.

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Section: Levels Of Chemical Preservatives In Processed Animal Productmentioning

confidence: 99%

Simultaneous and rapid analysis of chemical preservatives in processed animal products by ultra-performance liquid chromatography

Park

Choi

et al. 2017

Food Sci Biotechnol

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“…The salt of benzoic acid, sodium benzoate, is proposed to provide antimicrobial properties through altering cytosolic pH and inhibiting phosphofructokinase function (Chipley, 2020). The salt of sorbic acid, potassium sorbate, has been proposed to interfere with cellular redox and transport of metabolites across the cell membrane (Dorko et al., 2014). As a “natural preservative,” rosemary extract contains a complex list of compounds that together impart broad antimicrobial properties useful to the food industry (IndustryARC, 2022; Nieto et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

Utilizing functional genomics in Saccharomyces cerevisiae to characterize food preservative compounds: A pilot study

Smith,

Martini,

Gibney

2024

Journal of Food Science

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Chemical preservatives are ubiquitously used to suppress the growth of or kill microorganisms across numerous industries, including the food industry. Utilizing yeast functional genomic techniques, genes and their functions can be observed at a genomic scale to elucidate how environmental stressors (e.g., chemical preservatives) impact microbial survival. These types of chemical genomics approaches can reveal genetic mutations that result in preservative resistance or sensitivity, assist in identification of preservative mechanism of action, and can be used to compare different preservatives for rational design of preservative mixtures. In this proof‐of‐concept study, we performed deletion and high‐copy genetic expression screens to identify mutants that confer drug resistance to sodium benzoate, potassium sorbate, rosemary extract, and Natamax. By observing overlapping mutant genes between genetic screens, we were able to identify functional overlap between chemical preservatives and begin to explain mechanisms of action for these compounds.

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“…12 Currently, both TAL and sorbic acid are produced almost exclusively via chemical synthesis. 5,11,13 Sorbic acid is primarily produced via the condensation of malonic acid and crotonaldehyde, 4,13 which are both primarily fossil-derived chemicals. [14][15][16] Alternatively, sorbic acid can be produced from TAL through a series of reactions (namely hydrogenation, dehydration, ring-opening, and hydrolysis) with high overall yields (e.g., approximately 77% as potassium sorbate).…”

Section: Introductionmentioning

confidence: 99%

Sustainable Triacetic Acid Lactone Production from Sugarcane by Fermentation and Crystallization

Bhagwat,

Dell'Anna,

et al. 2024

Preprint

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There is a pressing need to replace crude oil with renewable feedstocks such as sugarcane to manufacture fuels and chemicals. Triacetic acid lactone (TAL) is a bioproduct of particular interest as a platform chemical with the potential to produce commercially important chemicals including sorbic acid and polydiketoenamine plastics. In this study, we leveraged BioSTEAM−an open-source platform−to design, simulate, and evaluate under uncertainty (via techno-economic analysis, TEA, and life cycle assessment, LCA) biorefineries producing TAL from sugarcane by microbial conversion of sugars. We experimentally characterized TAL solubility, calibrated solubility models, and designed a process to separate TAL from fermentation broths by crystallization. The biorefinery could produce TAL (≥94.0 dry-wt%) at a minimum product selling price (MPSP) of $4.87·kg-1 (baseline) with a range of $4.03−6.08·kg-1 (5th−95th percentiles). The MPSP was below the maximum viable TAL price range for sorbic acid production ($5.99−7.74·kg-1) in ≥93% of simulations and consistently below the benchmark price to produce polydiketoenamines ($10·kg-1). We used a quantitative sustainable design framework to explore the theoretical fermentation space (titer, yield, and productivity combinations), potential separation improvements (mitigating TAL ring-opening decarboxylation through pH control), and operation scheduling and capacity expansion strategies (e.g., through integrated sweet sorghum processing). Advancements in key design and technological parameters could greatly improve the biorefinery’s financial viability (MPSP of $2.60·kg-1 [$2.31−3.16·kg-1], consistently below the maximum viable price range for sorbic acid and polydiketoenamines production) and environmental benefits (carbon intensity of 3.65 [1.90−5.43] kg CO2-eq·kg-1, with net displacement of fossil energy consumption in 70% of simulations). This research highlights the ability of agile TEA-LCA to screen promising designs, navigate sustainability tradeoffs, prioritize research needs, and chart quantitative roadmaps for the continued development of bioproducts and biofuels.

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Sorbic Acid

Cited by 6 publications

References 64 publications

Simultaneous and rapid analysis of chemical preservatives in processed animal products by ultra-performance liquid chromatography

Simultaneous and rapid analysis of chemical preservatives in processed animal products by ultra-performance liquid chromatography

Utilizing functional genomics in Saccharomyces cerevisiae to characterize food preservative compounds: A pilot study

Sustainable Triacetic Acid Lactone Production from Sugarcane by Fermentation and Crystallization

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