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Open AccessCommunication

Rapid Approach to Determine Propionic and Sorbic Acid Contents in Bread and Bakery Products Using 1H NMR Spectroscopy

1
Unit of Research of Plant Ecology, Faculty of Sciences, Campus Academia, University of Tunis El-Manar II, Tunis 2092, Tunisia
2
Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, D-76187 Karlsruhe, Germany
*
Author to whom correspondence should be addressed.
Academic Editor: Thierry Aussenac
Foods 2021, 10(3), 526; https://doi.org/10.3390/foods10030526
Received: 2 February 2021 / Revised: 25 February 2021 / Accepted: 28 February 2021 / Published: 3 March 2021
(This article belongs to the Special Issue Quality and Composition Assessment of Wheat and Its Products)
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 (1H 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. View Full-Text
Keywords: bread; NMR spectroscopy; propionic acid; quality control; sorbic acid bread; NMR spectroscopy; propionic acid; quality control; sorbic acid
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MDPI and ACS Style

Scharinger, M.; Kuntz, M.; Scharinger, A.; Teipel, J.; Kuballa, T.; Walch, S.G.; Lachenmeier, D.W. Rapid Approach to Determine Propionic and Sorbic Acid Contents in Bread and Bakery Products Using 1H NMR Spectroscopy. Foods 2021, 10, 526. https://doi.org/10.3390/foods10030526

AMA Style

Scharinger M, Kuntz M, Scharinger A, Teipel J, Kuballa T, Walch SG, Lachenmeier DW. Rapid Approach to Determine Propionic and Sorbic Acid Contents in Bread and Bakery Products Using 1H NMR Spectroscopy. Foods. 2021; 10(3):526. https://doi.org/10.3390/foods10030526

Chicago/Turabian Style

Scharinger, Marwa; Kuntz, Marcel; Scharinger, Andreas; Teipel, Jan; Kuballa, Thomas; Walch, Stephan G.; Lachenmeier, Dirk W. 2021. "Rapid Approach to Determine Propionic and Sorbic Acid Contents in Bread and Bakery Products Using 1H NMR Spectroscopy" Foods 10, no. 3: 526. https://doi.org/10.3390/foods10030526

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