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The manufacturing of carbonated soft drinks is a very large industry (Fabietti et al., 2001). Soft drinks are susceptible to microbial spoilage because their high carbon-to-nitrogen (C/N) ratio and low pH (3.5) allows the growth of acetic and lactic acid bacteria, molds, and yeasts (Belletti et al., 2007). Benzoic and sorbic acids have been used as preservatives in soft drinks (Arisseto et al., 2013), but by associated of benzoic acid to ascorbic acids can generate a benzene accumulation in soft drinks (Nyman et al., 2010). At low pH, highly reactive hydroxyl radicals can form by an ascorbic acid-assisted pathway, catalyzed by iron (Fe3+) and/or copper (Cu2+) (Nyman et al., 2010). The hydroxyl radical is thought to react with benzoic acid to generate an unstable benzoic acid radical, which subsequently loses CD2 to form benzene (Nyman et al., 2010; Onternational Council of Beverages Associations, 2006). Elevated benzene content of soft drinks was firstly detected by the industry in 1990-1991, especially with high heating and light exposure (Onternational Council of Beverages Associations, 2006).

Natamycin and nisin to improve shelf life and minimize benzene generation in lemon soft drinks