Preprint Brief Report Version 1 Preserved in Portico This version is not peer-reviewed

Rapid Approach to Determine Propionic and Sorbic Acid Contents in Bread and Bakery Products using ¹H NMR Spectroscopy

Version 1 : Received: 2 February 2021 / Approved: 3 February 2021 / Online: 3 February 2021 (10:56:55 CET)

A peer-reviewed article of this Preprint also exists.

Scharinger, M.; Kuntz, M.; Scharinger, A.; Teipel, J.; Kuballa, T.; Walch, S.G.; Lachenmeier, D.W. Rapid Approach to Determine Propionic and Sorbic Acid Contents in Bread and Bakery Products Using 1H NMR Spectroscopy. Foods 2021, 10, 526. Scharinger, M.; Kuntz, M.; Scharinger, A.; Teipel, J.; Kuballa, T.; Walch, S.G.; Lachenmeier, D.W. Rapid Approach to Determine Propionic and Sorbic Acid Contents in Bread and Bakery Products Using 1H NMR Spectroscopy. Foods 2021, 10, 526.

Journal reference: Foods 2021, 10, 526
DOI: 10.3390/foods10030526

Abstract

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 is to develop and validate a new nuclear magnetic resonance spectroscopy (¹H NMR) method for 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 routine screening of bakery products.

Subject Areas

Bread; NMR Spectroscopy; Propionic Acid; Quality Control; Sorbic Acid

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