Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (C.S.I.C.), Avenida Padre García Tejero 4, 41012 Seville, Spain.
J Agric Food Chem. 2011 Mar 23;59(6):2403-9. doi: 10.1021/jf104620p. Epub 2011 Mar 1.
Chemical and sensorial changes related to the use of benzoates and ascorbic acid as additives in packed fermented vegetables were investigated. For this, three selected vegetables (green olives, cucumbers, and caperberries) stored under different conditions (glass or plastic containers, ambient or refrigerated storage) were used. In all cases, benzoic acid remained unchanged (glass bottle) or decreased slightly (plastic pouch) at prolonged storage. Ascorbic acid was partially or totally degraded during storage, the degradation rate depending on the storage conditions and the vegetable matrix. Benzene levels higher than 10 μg/L were found in cucumbers and caperberries containing both additives, but only when packed in plastic pouches and after prolonged storage at room temperature. In these conditions, an appreciable browning of brine, related to AA degradation, was also found. The use of benzoate alone had a significant influence on vegetable color, but flavor was not significantly affected at the benzoate levels tested. On the basis of the present study, benzoates should be removed from fermented vegetable formulations containing ascorbic acid to eliminate possible benzene formation during long-term storage.
研究了在包装发酵蔬菜中使用苯甲酸盐和抗坏血酸作为添加剂引起的化学和感官变化。为此，使用了三种选定的蔬菜（绿橄榄、黄瓜和刺山柑），并在不同条件下（玻璃瓶或塑料袋、室温或冷藏储存）进行储存。在所有情况下，苯甲酸在长时间储存时保持不变（玻璃瓶）或略有减少（塑料袋）。抗坏血酸在储存过程中部分或完全降解，降解速率取决于储存条件和蔬菜基质。在含有这两种添加剂的黄瓜和刺山柑中发现苯的水平高于 10μg/L，但仅在装在塑料袋中并在室温下长时间储存时才会出现这种情况。在这些条件下，还发现盐水明显变褐，这与 AA 降解有关。仅使用苯甲酸盐会对蔬菜的颜色产生显著影响，但在测试的苯甲酸盐水平下，风味没有受到显著影响。基于本研究，应从含有抗坏血酸的发酵蔬菜配方中去除苯甲酸盐，以消除在长期储存过程中可能形成的苯。
