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Fermented vegetables containing benzoic and ascorbic acids as additives: Benzene formation during storage and impact of additives on quality parameters

AuthorsCasado, Francisco Javier ; Sánchez Gómez, Antonio Higinio ; Castro Gómez-Millán, Antonio de ; Rejano Navarro, Luis ; Beato, Víctor Manuel ; Montaño, Alfredo
KeywordsTable olives
Fermented vegetables
Benzoic acid
Ascorbic acid
Issue Date23-Mar-2011
PublisherAmerican Chemical Society
CitationJournal of Agricultural and Food Chemistry 59(6): 2403-2409 (2011)
AbstractChemical and sensorial changes related to the use of benzoates and ascorbic acid as additives in packed fermented vegetables were investigated. For this, three selected vegetables (green olives, cucumbers, and caperberries) stored under different conditions (glass or plastic containers, ambient or refrigerated storage) were used. In all cases, benzoic acid remained unchanged (glass bottle) or decreased slightly (plastic pouch) at prolonged storage. Ascorbic acid was partially or totally degraded during storage, the degradation rate depending on the storage conditions and the vegetable matrix. Benzene levels higher than 10 μg/L were found in cucumbers and caperberries containing both additives, but only when packed in plastic pouches and after prolonged storage at room temperature. In these conditions, an appreciable browning of brine, related to AA degradation, was also found. The use of benzoate alone had a significant influence on vegetable color, but flavor was not significantly affected at the benzoate levels tested. On the basis of the present study, benzoates should be removed from fermented vegetable formulations containing ascorbic acid to eliminate possible benzene formation during long-term storage. © 2011 American Chemical Society.
Identifiersdoi: 10.1021/jf104620p
issn: 0021-8561
e-issn: 1520-5118
Appears in Collections:(IG) Artículos
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