Rapid Approach to Determine Propionic and Sorbic Acid Contents in Bread and Bakery Products Using <sup>1</sup>H NMR Spectroscopy
The food additive sorbic acid is considered as an effective preservative for certain cereal products, and propionic acid is commonly added in bakery wares, e.g., bread and fine bakery wares. The aim of this study was to develop and validate a new nuclear magnetic resonance spectroscopy (<sup>1...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/3/526 |
| _version_ | 1797415422987862016 |
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| author | Marwa Scharinger Marcel Kuntz Andreas Scharinger Jan Teipel Thomas Kuballa Stephan G. Walch Dirk W. Lachenmeier |
| author_facet | Marwa Scharinger Marcel Kuntz Andreas Scharinger Jan Teipel Thomas Kuballa Stephan G. Walch Dirk W. Lachenmeier |
| author_sort | Marwa Scharinger |
| collection | DOAJ |
| description | The food additive sorbic acid is considered as an effective preservative for certain cereal products, and propionic acid is commonly added in bakery wares, e.g., bread and fine bakery wares. The aim of this study was to develop and validate a new nuclear magnetic resonance spectroscopy (<sup>1</sup>H NMR) method for the routine screening and quantification of sorbic and propionic acids in bread and several bakery products for quality control purposes. Results showed that none of the screened samples contained higher concentrations than regulatory maximum limits. However, for some samples, labelling of preservatives was lacking or they were used in food categories, for which the use is not approved. It can be concluded that the developed NMR method can be used for the routine screening of bakery products. |
| first_indexed | 2024-03-09T05:47:27Z |
| format | Article |
| id | doaj.art-bc0bcb12b48e41c3ae57d1e7ce180522 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T05:47:27Z |
| publishDate | 2021-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-bc0bcb12b48e41c3ae57d1e7ce1805222023-12-03T12:20:09ZengMDPI AGFoods2304-81582021-03-0110352610.3390/foods10030526Rapid Approach to Determine Propionic and Sorbic Acid Contents in Bread and Bakery Products Using <sup>1</sup>H NMR SpectroscopyMarwa Scharinger0Marcel Kuntz1Andreas Scharinger2Jan Teipel3Thomas Kuballa4Stephan G. Walch5Dirk W. Lachenmeier6Unit of Research of Plant Ecology, Faculty of Sciences, Campus Academia, University of Tunis El-Manar II, Tunis 2092, TunisiaChemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, D-76187 Karlsruhe, GermanyChemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, D-76187 Karlsruhe, GermanyChemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, D-76187 Karlsruhe, GermanyChemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, D-76187 Karlsruhe, GermanyChemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, D-76187 Karlsruhe, GermanyChemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, D-76187 Karlsruhe, GermanyThe food additive sorbic acid is considered as an effective preservative for certain cereal products, and propionic acid is commonly added in bakery wares, e.g., bread and fine bakery wares. The aim of this study was to develop and validate a new nuclear magnetic resonance spectroscopy (<sup>1</sup>H NMR) method for the routine screening and quantification of sorbic and propionic acids in bread and several bakery products for quality control purposes. Results showed that none of the screened samples contained higher concentrations than regulatory maximum limits. However, for some samples, labelling of preservatives was lacking or they were used in food categories, for which the use is not approved. It can be concluded that the developed NMR method can be used for the routine screening of bakery products.https://www.mdpi.com/2304-8158/10/3/526breadNMR spectroscopypropionic acidquality controlsorbic acid |
| spellingShingle | Marwa Scharinger Marcel Kuntz Andreas Scharinger Jan Teipel Thomas Kuballa Stephan G. Walch Dirk W. Lachenmeier Rapid Approach to Determine Propionic and Sorbic Acid Contents in Bread and Bakery Products Using <sup>1</sup>H NMR Spectroscopy Foods bread NMR spectroscopy propionic acid quality control sorbic acid |
| title | Rapid Approach to Determine Propionic and Sorbic Acid Contents in Bread and Bakery Products Using <sup>1</sup>H NMR Spectroscopy |
| title_full | Rapid Approach to Determine Propionic and Sorbic Acid Contents in Bread and Bakery Products Using <sup>1</sup>H NMR Spectroscopy |
| title_fullStr | Rapid Approach to Determine Propionic and Sorbic Acid Contents in Bread and Bakery Products Using <sup>1</sup>H NMR Spectroscopy |
| title_full_unstemmed | Rapid Approach to Determine Propionic and Sorbic Acid Contents in Bread and Bakery Products Using <sup>1</sup>H NMR Spectroscopy |
| title_short | Rapid Approach to Determine Propionic and Sorbic Acid Contents in Bread and Bakery Products Using <sup>1</sup>H NMR Spectroscopy |
| title_sort | rapid approach to determine propionic and sorbic acid contents in bread and bakery products using sup 1 sup h nmr spectroscopy |
| topic | bread NMR spectroscopy propionic acid quality control sorbic acid |
| url | https://www.mdpi.com/2304-8158/10/3/526 |
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