FOOD RESOURCES 2019. Issue N 12. Article 03

03. METHODICAL APPROACHES TO DETERMINATION OF SORBIC AND BENZOIC ACID CONTENT IN DAIRY PRODUCTS
 
Bodnarchuk O., Petrov P., Nasyrova H., Stasevska O.
Pages: 25-34
 
Abstract
Chemical preservatives are among the most important nutritional supplements. Their addition to raw materials and finished products prevents food spoilage, reduces losses, increases the shelf life. However, despite the fact that sorbic and benzoic acids are characterized as safe additives, there is information about their harmfulness, especially when used in excessive amounts. Excess quantities of any chemical preservatives can lead to increased toxicity of food products, allergic reactions, as well as an imbalance of active chemicals in the body. Beginning in 2010 the European Food Safety Authority has launched a major project to review permitted used food additives, which is scheduled to be completed in 2020. Among the chemical preservatives in the production of dairy products sorbic (E200) and benzoic (E210) acids and their salts (E211-219 and E201-209), sorbates and benzoates respectively, are widely used Taking into account the complex biochemical matrix, various protein-fat compositions and other factors, dairy products are a complicated object for measurement of the preservatives’ content. The article highlights existing approaches to determining the content of sorbic and benzoic acids in dairy products. The analysis showed that there are a number of research and regulatory documents on the study of the content of benzoic and sorbic acids in dairy products such as yoghurts, cheeses, milk drinks, etc. They are based on a variety of approaches, such as the definition of luminescence, separation using paper, thin-layer chromatography. Particular attention should be paid to the widespread use of gas chromatography with a combination of mass spectrometric detectors and high-performance liquid chromatography with a reverse phase in conjunction with diode-matrix detectors. Insufficient routine monitoring of the quality and safety of dairy products, as well as increasing the proportion of counterfeits on the Ukrainian food market, is an essential prerequisite for the development and validation of new methods for determining the content of preservatives.
 
Key words: benzoic acid, dairy products, preservatives, quality control, sorbic acid
 
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