Detección de la metabolización de sorbato en alimentos empleando tecnología MWIR
- G. Vergara
- E.M. Rivas 1
- P. Wrent 1
- E. Gil de Prado 1
- M.I. Silóniz 1
- B. Diezma 2
- J. M. Peinado 1
- P. Barreiro 2
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1
Universidad Complutense de Madrid
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2
Universidad Politécnica de Madrid
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- Ayuga Téllez, Francisco (coord.)
- Masaguer Rodríguez, Alberto (coord.)
- Mariscal Sancho, Ignacio (coord.)
- Villarroel Robinson, Morris (coord.)
- Ruiz-Altisent, Margarita (coord.)
- Riquelme Ballesteros, Fernando (coord.)
- Correa Hernando, Eva Cristina (coord.)
Verlag: Fundación General de la Universidad Politécnica de Madrid
ISBN: 84-695-9055-3, 978-84-695-9055-3
Datum der Publikation: 2014
Seiten: 1169-1174
Kongress: Congreso Ibérico de Agroingeniería y Ciencias Hortícolas (7. 2013. Madrid)
Art: Konferenz-Beitrag
Zusammenfassung
Yeasts are increasingly relevant agents in food spoilage with some of its main manifestations being: surface growth and gas production, flavors and odors. Sorbic acid and derived salts are commonly employed as preservatives which act as fungistatic agents that cause morphological and metabolic disorders in order to prevent their growth. However, there are microorganisms that can metabolize such product. In this paper we have used samples from bottled flavored water, whose composition includes water, pear juice, citric acid, passion fruit and peach juice, natural flavors, sweeteners, antioxidants and preservatives (potassium sorbate). This bottle had a fungal contamination and a strong smell of oil, presumably due to the decarboxylation in 1-3 pentadiene food preservative, potassium sorbate, contained in its composition. The main finding of this study is that it is feasible to employ the MIR spectroscopy to quantify the presence of pentadiene food in liquid samples, this being a compound derived from the decarboxylation of sorbic acid and its salts associates.