Detection of sorbate potassium in Brazilian commercial fermented milks

Detection of sorbate potassium in Brazilian commercial fermented milks

This study aimed to determine the sorbic acid and its salts presence in fermented milk marketed in Brazil, as well as to quantify it when the sample was positive. Twenty-six commercial samples were analyzed (n = 3), totaling 78 samples. The samples were divided into two groups: natural (5 samples)...

Full description

Bibliographic Details
Main Authors:	Raísa Dantas Xavier Ribeiro, Géssica Cordeiro de Araújo, Nathália Brizack Monteiro, Carlos Adam Conte-Junior, Marion Pereira da Costa
Format:	Article
Language:	English
Published:	Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) 2019-05-01
Series:	Revista do Instituto de Latícinios Cândido Tostes
Subjects:	preservative sorbic acid yogurt fraud.
Online Access:	https://www.revistadoilct.com.br/rilct/article/view/698

Similar Items

Scientific Opinion on the safety and efficacy of sorbic acid and potassium sorbate when used as technological additives for all animal species based on two dossiers from Nutrinova Nutrition Specialties & Food Ingredients GmbH
by: EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP)
Published: (2015-09-01)

Scientific Opinion on the re‐evaluation of sorbic acid (E 200), potassium sorbate (E 202) and calcium sorbate (E 203) as food additives
by: EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)
Published: (2015-06-01)

Opinion on the follow‐up of the re‐evaluation of sorbic acid (E200) and potassium sorbate (E202) as food additives
by: EFSA Panel on Food Additives and Flavourings (FAF), et al.
Published: (2019-03-01)

Skin Retention of Sorbates for a Broad Photoprotection
by: Cristina Padula, et al.
Published: (2019-02-01)

Colorimetric assay for potassium sorbate in dried fruits /
by: 246231 Nury, F. S., et al.

Penentuan kandungan asid sorbik di dalam makanan /
by: 368784 Azizah Mohd. Aris
Published: (1996)

Rapid analysis of potassium sorbate in dried prunes by ultraviolet or colorimetric procedures /
by: 246216 Stafford, Allan E.

Antimicrobial preservation efficacy of liquid glucose and liquid maltitol syrups with and without 0.1% sorbic acid
by: Carpentier Thomas, et al.
Published: (2021-12-01)

The efficacy of sodium benzoate and potassium sorbate in inhibiting the growth of food fungi and bacteria
by: Nurul Fatin Amilia Romli, et al.
Published: (2023-02-01)

Effect of Sorbic Acid, Ethanol, Molasses, Previously Fermented Juice and Combined Additives on Ensiling Characteristics and Nutritive Value of Napiergrass (<i>Pennisetum purpureum</i>) Silage
by: Lei Zhang, et al.
Published: (2022-10-01)

Combination of organic acids benzoate, butyrate, caprylate, and sorbate provides a novel antibiotics-independent treatment option in the combat of acute campylobacteriosis
by: Ke Du, et al.
Published: (2023-03-01)

DEVELOPING THE METHODS OF FOOD PRESERVATIVES EXTRACTION FROM COMPLEX MATRICES FOR BIOASSAY PURPOSE
by: A. V. Samoilov, et al.
Published: (2019-12-01)

Optimization and Validation of an HPLC-UV Method for Determination of Benzoic Acid and Sorbic Acid in Yogurt and Dried-Yogurt Products Using a Design of Experiment
by: Ala Yahya Sirhan
Published: (2018-08-01)

Etude de l'emploi de l'acide sorbique comme anti-levures dans les vins
by: H. Muller-Spath, et al.
Published: (1975-03-01)

Inhibition of the fungus Colletotrichum lindemuthianum in the presence of different potassium sorbate concentrations
by: Fernanda Engel, et al.
Published: (2021-05-01)

Evaluation of Sodium Benzoate and Potassium Sorbate Preservative Concentrations in Different Sauce Samples in Urmia, Iran
by: Najmeh Yazdanfar, et al.
Published: (2023-08-01)

Effects of water activity on the performance of potassium sorbate and natamycin as preservatives against cheese spoilage moulds
by: Marín P., et al.
Published: (2017-10-01)

Etude de l'origine de l'arôme de géranium dans les vins traités par l'acide sorbique
by: G. Würdig, et al.
Published: (1975-03-01)

Natural Variation and the Role of Zn<sub>2</sub>Cys<sub>6</sub> Transcription Factors SdrA, WarA and WarB in Sorbic Acid Resistance of <i>Aspergillus niger</i>
by: Sjoerd J. Seekles, et al.
Published: (2022-01-01)

Development of the technology of fermented milk drink with goji berries
by: N. B. Slyvka, et al.
Published: (2022-06-01)

Determination of preservative residues and microbial contents of commercial Chinese duck neck meat
by: Zaixiang Lou, et al.
Published: (2017-07-01)

Enzymatic Esterification as Potential Strategy to Enhance the Sorbic Acid Behavior as Food and Beverage Preservative
by: Federico Zappaterra, et al.
Published: (2020-10-01)

Reinforcement of nitrile rubber by in situ formed zinc disorbate
Published: (2010-09-01)

Quality and Functional Parameters of Fermented Milk Obtained from Goat Milk Fed with Broccoli and Artichoke Plant By-Products
by: Raquel Muelas, et al.
Published: (2022-08-01)

Lactate content, total polyphenols and antioxidant activity of selected commercial yogurts from the Serbian market
by: Pokimica Biljana Lj., et al.
Published: (2022-01-01)

CONJUGATED LINOLEIC ACID IN MILK AND FERMENTED MILKS: VARIATION AND EFFECTS OF THE TECHNOLOGICAL PROCESSES
by: Luis Felipe Gutiérrez Alvarez
Published: (2016-09-01)

CONJUGATED LINOLEIC ACID IN MILK AND FERMENTED MILKS: VARIATION AND EFFECTS OF THE TECHNOLOGICAL PROCESSES
by: Luis Felipe GUTIÉRREZ

RHEOLOGICAL AND TEXTURAL PROPERTIES OF GOAT’S MILK AND MIXTURE OF GOAT’S AND COW’S MILK FRUIT YOGURT
by: BULGARU, Viorica, et al.
Published: (2020-12-01)

A new internal standard for HPLC assay of conjugated linoleic acid in animal tissues and milk
by: M. Czauderna, et al.
Published: (2011-01-01)

Application of Response Surface Methodology to Optimize Solid-Phase Extraction of Benzoic Acid and Sorbic Acid from Food Drinks
by: Bochra Bejaoui Kefi, et al.
Published: (2022-04-01)

Examination of paraben release from baby teethers through migration tests and GC–MS analysis using a stable isotope dilution assay
by: Theodoros Potouridis, et al.
Published: (2019-05-01)

INTERPHASE DISTRIBUTION OF SORBIC ACID DURING EXTRACTION BY COPOLYMERS OF N-VINYLFORMAMIDE AND 1-VINYL-3,5-DIMETНYLPYRAZOL
by: Mokshina Nadezhda Ya., et al.
Published: (2019-03-01)

Microencapsulation of Bioactive Ingredients for Their Delivery into Fermented Milk Products: A Review
by: Ruta Gruskiene, et al.
Published: (2021-07-01)

Multiple Light Scattering Measurements for Online Monitoring of Milk Fermentation
by: Mohsen Ramezani, et al.
Published: (2021-07-01)

Effects of Freezing Raw Yak Milk on the Fermentation Performance and Storage Quality of Yogurt
by: Aili Li, et al.
Published: (2023-08-01)

Fermentation Kinetics, Microbiological and Physical Properties of Fermented Soy Beverage with Acai Powder
by: Hatice Baygut, et al.
Published: (2023-03-01)

The Effect of Fermented Homemade-Style Yogurt in Helicobacter Pylori Eradication
by: Şengül Aydın Yoldemir, et al.
Published: (2019-09-01)

Comparison of Yogurt Test with Commercial Kit for Detection of Antibiotic Residues in Raw and Pasteurized Milk
by: Mojtaba Bonyadian, et al.
Published: (2020-10-01)

Simultaneous Determination of Preservatives (Sodium Benzoate and Potassium Sorbate) in Soft Drinks and Herbal Extracts Using High-Performance Liquid Chromatography (HPLC)
by: R Khosrokhavar, et al.
Published: (2010-09-01)

Antioxidant Activities and Profile of Amino Acid of Yoghurt from Beef Milk Fermentation with Dadih Starter
by: Sri Yadial Chalid, et al.
Published: (2021-06-01)