Uglich, Russian Federation
Uglich, Russian Federation
Uglich, Russian Federation
The domestic food industry is currently focusing on food products with long shelf life. Extended storage is usually a result of various aseptic packaging techniques. However, preservatives also prolong shelf-life. Such food additives can be applied only after a comprehensive and multifaceted study of their safety and possible impact on consumer health. New studies on negative effects of certain additives make it necessary to review their safety status. Sorbic acid and its salt E202 are common preservatives to be found in sauces, canned food, chocolate, jam, sausages, fruit juices, fish, bakery, confectionery, margarine, oil, butter, wine, carbonated drinks, etc. In Russian cheese production, sorbic acid and potassium sorbate serve as a surface treatment of long-maturing cheeses: they protect cheese wheels from mold, thus reducing product losses. These preservatives can be part of protective coatings, packaging matrix, and smart packaging, especially in flavored cheeses and particular wrapping types. Food preservatives require a strict qualitative and quantitative control to prevent adverse effects on consumer health, as well as elaborate labelling rules.
food additives, sorbic acid, sorbates, preservatives, antifungals, fungicide, cheese surface treatment
1. Sarafanova, L. A. Primenenie pischevyh dobavok. Tehnicheskie rekomendacii / L. A. Sarafanova. – SPb: GIORD, 2005. – 200 s.
2. Sarafanova, L. A. Pischevye dobavki. Enciklopediya / L. A. Sarafanova. – SPb: GIORD, 2004. S. 151–156.
3. Nechaev, A. P. Pischevaya himiya / A. P. Nechaev, S. E. Traubenberg, A. A. Kochetkova [i dr.] // SPb.: GIORD, 2001. – 592 s.
4. Lyuk, E. Konservanty v pischevoy promyshlennosti / E. Lyuk, M. Yager. – Per. s nem. kand. him. nauk Sarafanovoy L. A.; nauch. red. kand. him. nauk Pul'cin M. N. – SPb: GIORD, 1998. – 256 s.
5. Ovcharova, T. P. Primenenie sorbinovoy kisloty v pischevoy promyshlennosti / T. P. Ovcharova. – M: Pischevaya promyshlennost', 1966. – 111 s.
6. Kuznecov, V. V. Spravochnik tehnologa molochnogo proizvodstva. Tehnologiya i receptury. T. 3. Syry / V. V. Kuznecov, G. G. Shiler; Pod obschey red. G. G. Shilera. – SPb: GIORD, 2003. – 512 s.
7. Mirgorodskiy, B. G. Primenenie zaschitnyh pokrytiy pri sozrevanii i rasfasovke syrov // B. G. Mirgorodskiy. – M: Pischevaya promyshlennost', 1976. – 87 s.
8. Snezhko, A. G. Novoe v zaschitnyh pokrytiyah dlya upakovki syrov / A. G. Snezhko, A. V. Fedotova, Yu. A. Filinskaya // Syrodelie i maslodelie. 2010. № 3. S. 12–15. https://www.elibrary.ru/mjbixb
9. Anan'ev, V. V. Zaschitnye pokrytiya na produktah pitaniya: uch. posobie / V. V. Anan'ev, T. I. Aksenova, M. I. Gubanova [i dr.]. –M: MGUPB, 2010.
10. Bol'shakova, E. A. Proizvodstvennye ispytaniya lateksnogo pokrytiya «LIIMS» dlya syrov / E. A. Bol'shakova, E. A. Orlova, I. A. Rozdov [i dr.]. / Syrodelie i maslodelie. 2005. № 2. S. 25–26. https://www.elibrary.ru/qbqcvn
11. Orlova, E. A. Novoe lateksnoe pokrytie dlya syrov / E. A. Orlova, V. A. Mordvinova, S. G. Il'ina // Syrodelie i maslodelie. 2022. № 2. S. 18–19. https://doi.org/10.31515/2073-4018-2022-28-29; https://www.elibrary.ru/ispalx
12. Cerqueira, M. A. Functional Polysaccharides as Edible Coatings for Cheese / A. M. Cerqueira [et al.] // Journal of Agriculture and Food Chemistry. 2009. Vol. 57. № 4. P. 1456–1462. https://doi.org/10.1021/jf802726d
13. Jafarzadeh, S. Cheese packaging by edible coatings and biodegradable nanocomposites; improvement in shelf life, physicochemical and sensory properties / S. Jafarzadeh [et al.] // Journal Trends in Food Science & Technology. 2021. 116. P. 218–231. https://doi.org/10.1016/j.tifs.2021.07.021
14. Valdes, A. State of the art of antimicrobial edible coatings for food packaging applications / A. Valdes [et al.] // Coatings. 2017. Vol. 7. № 4. Article number 56. https://doi.org/10.3390/coatings7040056
15. Dhall, R. K. Advances in edible coatings for fresh fruits and vegetables: a review / R. K. Dhall // Critical Reviews in Food Science and Nutrition. 2013. Vol. 53(5). P. 435–450. https://doi.org/10.1080/10408398.2010.541568
16. Belova, D. D. Issledovanie i razrabotka zaschitnogo pokrytiya s antimikrobnymi svoystvami dlya proizvodstva polutverdyh syrov: avtoreferat dis. … kand. tehn. nauk / D. D. Belova. – Kemerovo, 2019. – S. 17.
17. Nagula, M. N. Razrabotka zaschitnogo pokrytiya na osnove hitozana dlya tverdyh syrov: avtoreferat dis. … kand. tehn. nauk / M. N. Nagula.– Moskva, 2008. – S. 27.
18. Koulz, R. Upakovka pischevyh produktov / R. Koulz, D. MakDauell, M. Dzh. Kirvin. – SPb: Professiya, 2008. – 408 s.
19. Bagryanceva, O. V. Obosnovanie izmeneniya perechnya pischevyh dobavok, razreshennyh dlya ispol'zovaniya v Evraziyskom ekonomicheskom soyuze / O. V. Bagryanceva, S. A. Hotimchenko, E. V. Elizarova // Pischevaya promyshlennost'. 2020. № 6. S. 42–46. https://doi.org/10.24411/0235-2486-2020-10064; https://www.elibrary.ru/item.asp?id=43027859
20. Kapitonov, I. E. K istorii razrabotki i organizacii proizvodstva sorbinovoy kisloty v Tambove / I. E. Kapitonov, E. N. Kapitonov // Vestnik TGTU. 2003. Tom 9. № 1. S. 136–139. https://www.elibrary.ru/pwwtxx
21. Ferrand, S. Mutagenicity and genotoxicity of sorbic acidamine reaction products / C. Ferrand [et al.] // Journal Food Additives and Contaminants. 2000. Vol. 17, № 11. R. 895–901. https://doi.org/10.1016/s0887-2333(00)00035-7
22. Jung, R. Evaluation of the genotoxic potential of sorbic acid and potassium sorbate / R. Jung [et al.] // Journal Food and Chemical Toxicology. Vol. 30. № 1. January 1992. P. 1–7. https://doi.org/10.1016/0278-6915(92)90130-D
