Determination of naturally derived propionic, benzoic, and sorbic acids in seafood, meats, and fruits during storage
Year: 2024
Type: article
Abstract: Propionic acid, benzoic acid, and sorbic acid are widely used as preservatives. Although these compounds also occur naturally in raw foods, little information is available regarding their concentrations in such foods. Herein, the changes in the propionic, benzoic, and sorbic acid contents of 37 raw foods were quantified using gas chromatography–flame ionization detector or high-performance liquid chromatography combined with photodiode array detector for samples stored at 5, 10, or 25 °C over a period of 2 weeks, wherein the preservatives were identified using mass spectrometry. The spoilage times of the seafood and meat samples were evaluated via sensory evaluation and determination of the total viable count. The matrix effects were evaluated, and the quantification methods were validated using seven food matrices. The intra- and interday accuracies and precisions (% relative standard deviation, %RSD) values met the Codex guidelines. In general, the propionic acid contents of most seafood and meat samples increased during storage, with the highest content being found in manila clams. Interestingly, the fresh sea squirt sample contained a higher propionic acid content (456 mg/kg) than the other samples. However, benzoic acid and sorbic acid were not detected in most samples, with the exception of the jujube and apple samples. It is expected that these results will promote the development of a database for naturally occurring preservatives derived from raw foods.
Authors: Woojin Jang, Jongyoon Choi, Hahyeong Yu, Seoyeong Kim, Sang-Do Ha, Jihyun Lee
Institutions: Chung-Ang University, Seoul National University
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
Estimated APC paid: $3,190
Awards: G24680617, G7403397277
OpenAlex ID: W4403712299