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Radiolytic Degradation of Sorbic Acid in Isolated Systems
Author(s) -
THAKUR B.R.,
TREHAN I.R.,
ARYA S.S.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb03604.x
Subject(s) - chemistry , radiolysis , malic acid , oxalic acid , tartaric acid , citric acid , food science , maleic acid , aqueous solution , sorbic acid , fumaric acid , nitrite , lactic acid , degradation (telecommunications) , nuclear chemistry , organic chemistry , nitrate , bacteria , polymer , telecommunications , biology , computer science , copolymer , genetics
Effect of Co 60 γ‐irradiation on stability of sorbic acid (SA) in solutions, dough and chapaties has been investigated. SA was highly susceptible to radiolytic degradation in aqueous systems. Rate of degradation decreased with rise in pH. Sugars, hydrocolloids except pectin, citric acid, lactic acid, malic acid, arginine and threonine, catalysed degradation while oxalic acid, maleic acid, Cu 2+ , nitrite, nitrate and phthalate had protective effects. SA was more stable in alcohols and vegetable oils than in aqueous solutions. In wheat flour radiolytic degradation of SA was less at lower moisture. Relatively SA was more stable in chapaties than in dough. Gelatinization and addition of oil in dough reduced degradation of SA.