Sorbic Acid as a Fungistatic Agent for Foods.

Melnick, Daniel; Luckmann, Frederick H.; Gooding, Chester M.

doi:10.1111/j.1365-2621.1954.tb17422.x

Cited by 55 publications

(4 citation statements)

References 13 publications

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“…A number of enzyme systems in fungi and bacteria have been designated as sites of sorbate inhibition (81)(82)(83)(84). Sorbic acid has been shown to inhibit the transport of carbohydrates into yeast cells, inhibit oxidative and fermentative assimilation, and uncouple oxidative phosphorylation in a variety of bacteria in studies conducted for various systems, including whole cells, cellfree extracts, and isolated enzyme systems (83,(85)(86)(87).…”

Section: Usesmentioning

confidence: 99%

Sorbic Acid

Dorko

Ford

Baggett

et al. 2014

Kirk-Othmer Encyclopedia of Chemical Technology

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Sorbic acid is a white crystalline solid first isolated by hydrolysis of the oil distilled from unripened mountain ash berries. Interest in sorbic acid was minimal until it was discovered that sorbic acid has antimicrobial effects. Sorbic acid is widely used in food having a pH of 6.5 or below, where control of bacteria, molds, and yeasts is essential for safe and economical food storage. Most sorbic acid is produced by the reaction of crotonaldehdye and malonic acid in pyridine. Sorbic acid can be applied to food by any of several methods and includes direct addition, dipping or spraying with an aqueous sorbate solution, dusting with sorbate powder, or addition to food packaging materials. Sorbic acid as a preservative may release to the environment through various waste streams. Details are given for sorbic acid in margarine, wine, dairy products, seafood, fruit and vegetable products, bakery products,meat and poultry and animal feeds. Sorbic acid is considered generally recognized as safe (GRAS) for use in food.

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Section: Usesmentioning

confidence: 99%

Sorbic Acid

Dorko

Ford

Baggett

et al. 2014

Kirk-Othmer Encyclopedia of Chemical Technology

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“…In 1954, the fungal degradation of food preservatives was demonstrated for the first time through the disappearance of sorbic acid from cheese wrappers contaminated with mold [4,5]. Since then, many cases of spoilage have been reported in foods with added sorbate such as cheeses [6], margarine [7], marzipan [8], bakery products [9], and soft drinks [10][11][12].…”

Section: Introductionmentioning

confidence: 99%

Degradation of Preservatives with the Formation of Off-Odor Volatile Compounds—The Case of Strawberry-Flavored Bottled Water

et al. 2020

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Foods preserved with sorbic acid or its salts can undergo spoilage with the formation of chemicals characterized by odors of plastic, hydrocarbons, or kerosene. 1,3-pentadiene, which is formed through the decarboxylation of sorbic acid or its salts, is one such compound. Numerous species of molds and yeasts have been reported as capable of degrading sorbic acid. This work is aimed to identify the off-odor compounds in samples of strawberry-flavored water preserved with potassium sorbate and sodium benzoate. In addition, the mold isolated from this drink was evaluated for the ability to form undesirable compounds, and the results revealed the presence of 1,4-pentadiene and benzaldehyde in the tested samples. The mold isolated from the samples was identified as Penicillium corylophilum. During its 5-day incubation at 25 °C in a liquid medium, potassium sorbate added at a final concentration of 200 and 400 mg/L was completely assimilated by the growing mycelium and converted into 1,4-pentadiene. The concentration of the latter was determined as 46.5 and 92.6 mg/L, respectively. The decrease in the concentration of sodium benzoate exceeded 53% in the broth spiked at 200 mg/L and 23% at 400 mg/L, resulting in the formation of benzaldehyde.

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“…For example, sorbic acid and its potassium salts have been studied as preservatives for the packaging of cheese products. These were mixed into a wax layer for natural cheese,36–40 a wet wax coating on packaging paper,10, 11 and an edible protein coating on intermediate‐moisture foods 41. However, the release rate and migration profile of antimicrobial agents in these applications were not specifically controlled.…”

Section: Introductionmentioning

confidence: 99%

Nasal backflow and the difficulty of relaxation in the upper esophageal sphincter

et al. 2012

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Objectives/Hypothesis: Nasal backflow is the regurgitation of material into nasopharynx during swallowing and it can be easily observed by videofluoroscopy. We aimed to evaluate the association between nasal backflow and the prevalence of aspiration, as well as the relationship between nasal backflow and the opening of the upper esophageal sphincter.Study Design: Retrospective case-control study.Methods: There were 182 cases of videofluoroscopic swallowing studies that were retrospectively reviewed. The presence of nasal backflow and laryngeal aspirations were checked, and the anteroposterior maximum width of the upper esophageal sphincter opening was measured on lateral images of videofluoroscopic swallowing studies. The difference in maximum upper esophageal sphincter width between the group with nasal backflow and the group without nasal backflow was statistically verified.Results: Twenty patients showed nasal backflow, which was closely related to laryngeal aspiration (odds ratio ¼ 10.97; 95% CI ¼ 2.46-48.85; P < 0.05). Their maximal upper esophageal sphincter width (mean 6 standard deviation) was 6.82 6 1.96 mm and significantly different from the group without nasal backflow (9.35 6 1.56 mm) (P < 0.05).Conclusion: Nasal backflow was closely associated with the presence of aspiration; the opening of upper esophageal sphincters significantly decreased in the cases of nasal backflow.

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Sorbic Acid as a Fungistatic Agent for Foods.

Cited by 55 publications

References 13 publications

Sorbic Acid

Sorbic Acid

Degradation of Preservatives with the Formation of Off-Odor Volatile Compounds—The Case of Strawberry-Flavored Bottled Water

Nasal backflow and the difficulty of relaxation in the upper esophageal sphincter

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