Rapid Approach to Determine Propionic and Sorbic Acid Contents in Bread and Bakery Products Using (1)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 ((1)H NMR) me...

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Autores principales: Scharinger, Marwa, Kuntz, Marcel, Scharinger, Andreas, Teipel, Jan, Kuballa, Thomas, Walch, Stephan G., Lachenmeier, Dirk W.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7998730/
https://www.ncbi.nlm.nih.gov/pubmed/33802459
http://dx.doi.org/10.3390/foods10030526
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author Scharinger, Marwa
Kuntz, Marcel
Scharinger, Andreas
Teipel, Jan
Kuballa, Thomas
Walch, Stephan G.
Lachenmeier, Dirk W.
author_facet Scharinger, Marwa
Kuntz, Marcel
Scharinger, Andreas
Teipel, Jan
Kuballa, Thomas
Walch, Stephan G.
Lachenmeier, Dirk W.
author_sort Scharinger, Marwa
collection PubMed
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 ((1)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.
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spelling pubmed-79987302021-03-28 Rapid Approach to Determine Propionic and Sorbic Acid Contents in Bread and Bakery Products Using (1)H NMR Spectroscopy Scharinger, Marwa Kuntz, Marcel Scharinger, Andreas Teipel, Jan Kuballa, Thomas Walch, Stephan G. Lachenmeier, Dirk W. Foods Communication 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 ((1)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. MDPI 2021-03-03 /pmc/articles/PMC7998730/ /pubmed/33802459 http://dx.doi.org/10.3390/foods10030526 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) ).
spellingShingle Communication
Scharinger, Marwa
Kuntz, Marcel
Scharinger, Andreas
Teipel, Jan
Kuballa, Thomas
Walch, Stephan G.
Lachenmeier, Dirk W.
Rapid Approach to Determine Propionic and Sorbic Acid Contents in Bread and Bakery Products Using (1)H NMR Spectroscopy
title Rapid Approach to Determine Propionic and Sorbic Acid Contents in Bread and Bakery Products Using (1)H NMR Spectroscopy
title_full Rapid Approach to Determine Propionic and Sorbic Acid Contents in Bread and Bakery Products Using (1)H NMR Spectroscopy
title_fullStr Rapid Approach to Determine Propionic and Sorbic Acid Contents in Bread and Bakery Products Using (1)H NMR Spectroscopy
title_full_unstemmed Rapid Approach to Determine Propionic and Sorbic Acid Contents in Bread and Bakery Products Using (1)H NMR Spectroscopy
title_short Rapid Approach to Determine Propionic and Sorbic Acid Contents in Bread and Bakery Products Using (1)H NMR Spectroscopy
title_sort rapid approach to determine propionic and sorbic acid contents in bread and bakery products using (1)h nmr spectroscopy
topic Communication
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7998730/
https://www.ncbi.nlm.nih.gov/pubmed/33802459
http://dx.doi.org/10.3390/foods10030526
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