Potassium Sorbate Concentration Research Articles

A comprehensive study on the production of potassium sorbate and sodium benzoate reference material in orange juice

Controlling the content of preservatives in soft drinks is of paramount important for assessing their quality during production and consumption, as well as for ensuring consumer health. To effectively enhance laboratory capacity in preservatives analysis, the requirement for reference materials (RMs) of non-alcoholic beverages containing common preservatives such as potassium sorbate and sodium benzoate is fundamentally essential. This research was conducted to provide a procedure for the production of reference materials for potassium sorbate and sodium benzoate in orange juice. The concentration of potassium sorbate and sodium benzoate in the reference materials complied with Circular No.24/2019/TT-BYT which regulates the management and use of food additives. The two RMs of natural and flavored orange juice were homogeneous and stable, however, their quality and stability were strongly affected by the storage temperature. At a particular condition of 5°C, synthetic orange juice witnessed a higher stability than natural at 532 days and 318 days, respectively. Furthermore, an accelerated aging study demonstrated that at -20°C, the integrity of potassium sorbate and sodium benzoate in natural orange juice was identically maintained for a substantial period of almost 3 years (expected shelf life 1,049 days).

Licorice-root extract and potassium sorbate spray improved the yield and fruit quality and decreased heat stress of the 'osteen' mango cultivar.

Heat stress, low mango yields and inconsistent fruit quality are main challenges for growers. Recently, licorice-root extract (LRE) has been utilized to enhance vegetative growth, yield, and tolerance to abiotic stresses in fruit trees. Potassium sorbate (PS) also plays a significant role in various physiological and biochemical processes that are essential for mango growth, quality and abiotic stress tolerance. This work aimed to elucidate the effects of foliar sprays containing LRE and PS on the growth, yield, fruit quality, total chlorophyll content, and antioxidant enzymes of 'Osteen' mango trees. The mango trees were sprayed with LRE at 0, 2, 4 and 6 g/L and PS 0, 1, 2, and 3 mM. In mid-May, the mango trees were sprayed with a foliar solution, followed by monthly applications until 1 month before harvest. The results showed that trees with the highest concentration (6 g/L) of LRE exhibited the maximum leaf area, followed by those treated with the highest concentration (3 mM) of PS. Application of LRE and PS to Osteen mango trees significantly enhanced fruit weight, number of fruits per tree, yield (kg/tree), yield increasing%, and reduced number of sun-burned fruits compared to the control. LRE and PS foliar sprays to Osteen mango trees significantly enhanced fruit total soluble solids ˚Brix, TSS/acid ratio, and vitamin C content compared to the control. Meanwhile, total acidity percentage in 'Osteen' mango fruits significantly decreased after both LRE and PS foliar sprays. 'Osteen' mango trees showed a significant increase in leaf area, total chlorophyll content, total pigments, and leaf carotenoids. Our results suggest that foliar sprays containing LRE and PS significantly improved growth parameters, yield, fruit quality, antioxidant content, and total pigment concentration in 'Osteen' mango trees. Moreover, the most effective treatments were 3 mM PS and 6 g/L LRE. LRE and PS foliar spray caused a significant increase in yield percentage by 305.77%, and 232.44%, in the first season, and 242.55%, 232.44% in the second season, respectively.

The concentrations and health risks of potassium sorbate and sodium benzoate in some Iranian food products: A Monte Carlo simulation

The study aimed to investigate potassium sorbate and sodium benzoate concentrations in food items collected from Shiraz and Ahvaz cities. The study shows that while the mean concentration of sodium benzoate in Olovieh salad, pickled cucumber, mayonnaise sauce, and carbonated drinks generally met ISIRI and CODEX standards, 7.60 % and 3.08 % of mayonnaise sauce samples, and 4.46 % and 2.67 % of carbonated drinks exceeded these standards, respectively. Potassium sorbate levels were higher than the ISIRI standards in 18.4 % of cakes and cookies, 6.25 % in Olovieh salad, 20 % in mayonnaise sauce, and 5.36 % in pickled cucumbers samples. However, under the Codex, all these products were within acceptable limits, except mayonnaise sauce. In addition, ISIRI detected sodium benzoate in some products that should not be used, such as cake and cookies, tomato sauce, and non-carbonated fruit drinks. The Monte Carlo simulation for exposure estimation, carried out in this study for health risk assessment, revealed that the hazard index (HI) remained below the threshold (HI < 1). Specifically, the 5th percentile was at 0.21, the median at 0.32, and the 95th percentile at 0.45. The study suggested that while potassium sorbate and sodium benzoate in foods are low-risk, continued monitoring of these preservatives is recommended.

Investigation of Water-Soluble Preservatives in Frequently Used Energy-Stimulating Herbal Drugs in Rajshahi City, Bangladesh

The prevalence of erectile dysfunction is on the rise. Patients are turning to herbal drugs as an alternative to allopathic therapy or are drawn towards natural alternatives. However, there are concerns about the safety of these medications. An effort was made to determine the level of two commonly used water-soluble preservatives, sodium benzoate and potassium sorbate in 54 finished energy-stimulating herbal preparations. Maceration-assisted UV- Vis spectrometry was adopted for determining the analytes in bulk and finished formulations. Concern about harmful effects on human health has been raised after 5% of samples were found to be risky for oral ingestion of sodium benzoate. If ingested exceeding the prescribed daily dose, the high concentration of potassium sorbate in some formulations raises concerns regarding daily consumption. To assess the preservative levels in herbal medicines, more laboratory-based studies are required.

Assessment of physicochemical parameters, and antioxidant properties of mango concentrate during different storage intervals

ABSTRACT Pakistan is one of the biggest mango producing country in the world. Post-harvest losses of mango occur due to lack of storage facilities. Mango can be converted into concentrate to utilize it for longer period. In the current study, the physicochemical profile and storage stability of mango concentrate was investigated to evidence the opportunity of preservation method. Three different concentrations (0.1%, 0.2%, and 0.5%) of citric acid, sodium benzoate and potassium sorbate were applied. All chemical preservatives significantly (p ˂ 0.05) increased viscosity, total soluble solids (TS), reducing sugar (RS), non-reducing sugar (NRS), total soluble solids (TSS), and titratable acidity (TA), while the moisture content, pH, DPPH antioxidant activity, TPC (total phenolic content), TFC (total flavonoid content) and the level of texture acceptance decreased during the storage. The moisture content was decreased from 43.4% to 34.9% during storage. Phytochemical analysis showed that mango concentrate is a potential source of antioxidant compounds and has higher DPPH radical scavenging activity. Regarding preservation solution, it is suggested that sodium benzoate and citric acid might be utilized for industrial applications.

Carbon nano tube assisted triple metal electrode and high-impact electro sensor for preservative detection in food samples

ABSTRACT In this study, the electrode surface was modified with ternary metal supported by carbon nanotubes and for this purpose, PdRuCr-based sensor was developed that determines the preservatives in different food. The surfaces electronic and chemical properties were determined by methods such as SEM-EDX (scanning electron microscopy, Energy-Emitting X-ray analysis) and XRD (X ray diffraction). The activities of the electrocatalyzers were carried out using electrochemical measurements such as cyclic voltammetry (CV) and differential pulse voltammetry (DPV) methods. The lowest limit ranges (LOD) were determined. For benzoic acid (BA) and potassium sorbate (PS), the specification limit values of the sensors were calculated as 0.82 µM (0.1 mgL−1 in ppm) and and 11.9 µM (1.78 mgL−1 in ppm) respectively. The sensitivity of the sensor was calculated as 1123,944 µA/mM.cm2 for BA and 2363,38 µA/mM.cm2 for PS and linear concentration range were determined as 2.5–200 µM for BA and 35–140 µM for PS, respectively.

Simultaneous Quantitative Determination of Low-Concentration Preservatives and Heavy Metals in Tricholoma Matsutakes Based on SERS and FLU Spectral Data Fusion.

As an ingredient of great economic value, Tricholoma matsutake has received widespread attention. However, heavy metal residues and preservatives in it will affect the quality of Tricholoma matsutake and endanger the health of consumers. Here, we present a method for the simultaneous detection of low concentrations of potassium sorbate and lead in Tricholoma matsutakes based on surface-enhanced Raman spectroscopy (SERS) and fluorescence (FLU) spectroscopy to test the safety of consumption. Data fusion strategies combined with multiple machine learning methods, including partial least-squares regression (PLSR), deep forest (DF) and convolutional neural networks (CNN) are used for model training. The results show that combined with reasonable band selection, the CNN prediction model based on decision-level fusion achieves the best performance, the correlation coefficients (R2) were increased to 0.9963 and 0.9934, and the root mean square errors (RMSE) were reduced to 0.0712 g·kg-1 and 0.0795 mg·kg-1, respectively. The method proposed in this paper accurately predicts preservatives and heavy metals remaining in Tricholoma matsutake and provides a reference for other food safety testing.

A comparative study on the antifungal effect of potassium sorbate, chitosan, and nano-chitosan against Rhodotorula mucilaginosa and Candida albicans in skim milk acid-coagulated (Karish) cheese.

Yeasts are common contaminants in the cheese industry, which frequently arise from raw milk, the surrounding environment, and equipment, resulting in economic losses in addition to health hazards. This study aimed to compare the antifungal effect of chitosan and nano-chitosan as natural preservatives with a commonly used chemical preservative (potassium sorbate) against Rhodotorula mucilaginosa and Candida albicans. Laboratory Karish cheese was manufactured with the addition of potassium sorbate, chitosan, nano-chitosan, and their combinations at different concentrations. The survival of R. mucilaginosa and C. albicans was monitored in different treatments (CR, PR1, PR2, CR1, CR2, NR1, NR2, MR, CC, PC1, PC2, CC1, CC2, NC1, NC2, MC) during storage in a refrigerator with continuous measurement of pH. The impact of using these antifungal agents on the organoleptic parameters of Karish cheese during storage was also evaluated. There was a significant decrease in the count of yeasts in all treatments from the 3rd day of storage, while the mixture of 0.1% potassium sorbate (MR) and 2% chitosan (MC) improved the antifungal effect of chitosan with a lower potassium sorbate concentration and showed the best antifungal effects against both R. mucilaginosa and C. albicans. This combination reduced the yeast count from 8.92 and 9.57 log10 colony-forming unit (CFU)/g in MR and MC treatments, respectively, until it became undetectable on the 9th day of storage, which was earlier than for all other treatments. It was noted that the addition of chitosan nanoparticles (ChNPs) at either 0.25% (NR1 and NC1) or 0.5% (NR2 and NC2) during the manufacturing of Karish cheese significantly lowered the counts of R. mucilaginosa and C. albicans compared with chitosan with a higher molecular weight, but significantly lower than potassium sorbate until 6th day of storage as all treatments of chitosan nanoparticles became significantly higher than potassium sorbate treatments. After 9 days of storage, NR2 and NC2 treatments showed the most significant decreases in count (3.78 and 4.93 log10 CFU/g, respectively), indicating better stability of ChNPs. At the end of the storage period, PR2, PC2, CR2, and CC2 showed significantly high pH values among the groups of 4.8, 5.0, 4.8, and 5.1, respectively. The overall acceptability was significantly higher in treated Karish cheese samples than in the control group, especially at the end of the storage period. Potassium sorbate, chitosan, and ChNPs are effective antifungal preservatives against R. mucilaginosa and C. albicans. In addition, the combination of chitosan with potassium sorbate showed synergistic antifungal activity. These additives also preserve the sensorial criteria longer than for cheese without preservatives.

PENGARUH PENAMBAHAN SERBUK KAYU SECANG (Caesalpinia sappan L) DAN KALIUM SORBAT TERHADAP MUTU KECAP KELAPA BORNEO

Borneo Coconut Soy Sauce produced by a home industry in Jawai District is a type of coconut soy sauce made with coconut water as raw material. The drawback of Borneo Coconut Soy Sauce is the occurrence of quality degradation in a short time, causing Borneo Coconut Soy Sauce to have a short shelf life. Therefore, efforts need to be made to extend the shelf life by adding potassium sorbate as synthetic preservatives and sappan wood as natural preservatives. The study was conducted at the Quality Analysis Laboratory of the Sambas State Polytechnic and the Chemistry and Biology Laboratory of the Pontianak State Polytechnic using the non-factorial Randomized Block Design (RBD) experiment method with 3 repetitions using 6 types of treatment on samples with the type of concentration of potassium sorbate and secang wood powder. different. From the research, it was found that the addition of secang sawdust increased sugar and protein content, maintained the organoleptic quality of the product and found no contamination or bacterial contamination. From this study it can be concluded that the addition of potassium sorbate and secang wood powder can maintain quality so that it can increase the shelf life of Borneo Coconut Soy Sauce

Potassium Sorbate Postharvest Treatment to Control Penicillium spp. Molds and Maintain Quality of ‘Wonderful’ Pomegranates and ‘Anna’ Apples during Cold Storage

This study was carried out for two successive seasons 2020 and 2021 in order to evaluate the efficiency dipping of Wonderful pomegranate and Anna apple fruits in potassium sorbate (K-sorb.) at 3% / 2 min to maintain fruit quality and control postharvest diseases caused by Penicillium spp. ( P. italicum and P. sp.) during cold storage. Fruits were stored at 5°C and 85-90% RH for 75 days. The reduction in linear growth was correlated to the increase in potassium sorbate concentrations. Potassium sorbet at 0.06% concentration gave the maximum inhibition of the linear growth of Penicillium spp. Also, the application of potassium sorbate showed the best results in reducing the deterioration of various physical and chemical characteristics of ‘Wonderful’ pomegranate and ‘Anna’ apple fruits during cold storage and extending its storability. Potassium sorbate treatments mitigated the incidence of fruit decay and successfully decreased fruit weight loss and increased SSC: TA ratio, the total phenolic content, and activities of peroxidase and catalase enzymes relative to the control treatment.

Growth/no-growth modeling to control the spoilage of chocolate cake by Penicillium citrinum LMQA_053: Impact of pH, water activity, temperature, and different concentrations of calcium propionate and potassium sorbate

The objective of this study was to determine the probabilities of spoilage of different formulations of cakes varying pH, preservatives, and water activity (aw) at different storage temperatures by Penicillium citrinum LMQA_053. Cake were produced with different aw values (0.78, 0.80, 0.83 and 0.86), pH (6.0; 6.3; 6.6 and 7.0), calcium propionate (0%, 0.10%, 0.15% and 0.20%) and potassium sorbate (0%, 0.05% and 0.10%). Then, cakes were inoculated with P. citrinum LMQA_053 and stored at 20, 25, and 30 °C. The logistic regression model was adjusted to growth/no-growth results to obtain predictions of growth probability. The probabilistic model presented 83% of agreement with the observed results. A chocolate cake formulation combining low aw (<0.78) and the highest concentration of preservatives (0.1% potassium sorbate, 0.2% calcium propionate) could prevent the growth of P. citrinum LMQA-053 in all pH and temperatures assessed for 45 days. The developed model was able to predict the growth probability of P. citrinum LMQA_053 and can be used to develop more robust formulas towards avoiding mould growth and spoilage of cakes.

Inhibition of mycelial growth and conidium germination of Colletotrichum sp. for organic and inorganic products

Objective: To evaluate the effect of hydrogen peroxide, potassium sorbate, sodium bicarbonate, and chitosan on mycelial growth and in vitro germination of Colletotrichum sp., to be used for future management of anthracnose disease in postharvest cv. Ataulfo mango fruit. Design/Methodology/Approach: The effectiveness of the treatments was evaluated using the poisoned culture method. The evaluated concentrations of hydrogen peroxide and potassium sorbate were 1.0, 0.8, 0.6, 0.4, 0.2, 0.16, 0.12, 0.08, and 0.04 %; sodium bicarbonate, 1.0, 0.8, 0.6, 0.4 and 0.2 %; and chitosan, 2.5, 2.0, 1.5, 1.0 and 0.5 %. A 6-day disk of Colletotrichum sp. mycelial growth was placed in each poisoned culture medium. The inhibition of mycelial growth and the germination of Colletotrichum sp. conidia were evaluated. The experimental design was completely randomized with five repetitions for mycelial growth and four for conidium germination. The results were analyzed using the Kruskal-Wallis test and the comparison of average ranges. The CE50 and CE95 of each product was estimated using Probit analysis with the results of mycelial growth inhibition. Results: The mycelial growth inhibition (100%) of the Colletotrichum sp. strain was reached starting at concentrations of 0.16, 0.2, 1.0, and 2.5% for hydrogen peroxide, potassium sorbate, sodium bicarbonate, and chitosan, respectively. The inhibition of conidium germination was only observed in treatments with hydrogen peroxide and potassium sorbate. The CE50 and CE95 for hydrogen peroxide was 0.1 and 0.12%; for potassium sorbate, 0.10 and 0.19%; for sodium bicarbonate, 0.16 and 0.88%; and for chitosan, 1.20 and 2.18%. Findings/Conclusions: The evaluated treatments represent an effective and viable ecological alternative for the control of Colletotrichum sp., causal agent of anthracnosis in mango fruit.

Effects of food preservatives on body proteins of aquatic organisms

Excess food preservatives get added to water bodies with industrial and domestic effluents which may interact with body proteins of aquatic organisms. In order to find out the effect of concentration of these food additives in water on their interactions with amino acids, the smallest units of proteins, various physicochemical properties have been studied. For the present investigation conductivity measurements of aspartic acid in aqueous solutions of two food preservatives potassium sorbate and sodium benzoate were performed in the temperature range between 293.15 and 313.15 K. The specific conductance (К) was measured at various concentrations of aspartic acid, potassium sorbate and sodium benzoate in solutions. Molar conductance (Λm), limiting molar conductance (Λm0), degree of dissociation (α), and association constant (KA) are calculated from the measured data. Different thermodynamical properties like change in free energy (ΔGA), change in enthalpy (ΔHA) and change in entropy (ΔSA), Walden product (Λm0ɳ0) and activation energy (Ea) are also derived by using various relationships. It was observed that the conductivity of the solutions varies with concentration of solute and cosolute. Conductivity of the solutions increases with rise in temperature due to increase in movement of the ions formed by dissociation of amino acid and the electrolytes and molecular interaction between the species present in the solution.

Comparative Growth Inhibition of Bread Spoilage Fungi by Different Preservative Concentrations Using a Rapid Turbidimetric Assay System.

Bread and intermediate moisture bakery products are mainly spoiled by yeasts and filamentous fungi. The inoculum load and preservation system used determines their shelf life. To extend the shelf life of such commodities, the use of chemical preservatives is the most common way to try and control the initiation of mold spoilage of bread. This study has utilized a rapid turbidimetric assay system (Bioscreen C) to examine the temporal efficacy of calcium propionate (CP) and potassium sorbate (PS) for controlling the growth of important bread spoilage fungi. The objectives were to compare the temporal growth of strains of three important spoilage fungi Hyphopichia burtonii (HB17), Paecilomyces variotii (PV11), and Penicillium roqueforti (PR06) isolated from visibly molded bread to (a) different concentrations of CP and PS (0–128 mM), (b) temperatures (25°C, 30°C), (c) water activity (aw; 0.95, 0.97), and (d) pH (5.0, 5.5). All three abiotic factors, pH, aw, and temperature, and preservative concentrations influenced the relative growth of the species examined. In general, PS was more effective than CP in inhibiting the growth of the strains of these three species. In addition, the Time to Detection (TTD) for the efficacy of the preservatives under the interacting abiotic factors was compared. The strain of Paecilomyces variotii (PV10) was the most tolerant to the preservatives, with the shortest TTD values for both preservatives. P. roqueforti was the most sensitive with the longest TTD values under all conditions examined. These results are discussed in the context of the evolution of resistance to food-grade preservatives by such spoilage fungi in bakery products.

Inhibition of the fungus Colletotrichum lindemuthianum in the presence of different potassium sorbate concentrations

One of the major problems of in vitro plant cultivation is caused by contaminations such asfungal, which represent great losses for plant cultivation laboratories. In view of the problem about contamination and gaps in efficient disinfection protocols, the present study aimed to evaluate the inhibition of the fungus Colletotrichum. lindemuthianum in the presence of the potassium sorbate food preservative at different concentrations (0 g L-1; 0.076 g. L-1; 0.15 g. L-1; 0.30 g. L-1; 0.45 g. L-1; 0.60 g. L-1 and 0.75 g. L-1). The analyses of the Percentage of Micelal Growth Inhibition (ICP) and the growth at 24 and 72 hours at different concentrations were quantified. It was observed that Potassium Sorbate was effective in the analysis of ICP at different concentrations in relation to control, with greater effectiveness for T4 to T7. The highest percentages of inhibition (T5 to T7) presenting an inhibition rate of mean mycelial growth of 17.5 % in relation to the control for the 72h period, indicating, therefore, that with further studies this preservative can be used to combat fungal microorganisms in vitro culture.

Feasibility of hyperspectral imaging as rapid detection tool for potassium sorbate in milk

Detection of additives in milk is important, especially preservatives. Potassium sorbate was taken as an example to study the feasibility of hyperspectral imaging as a rapid detection tool for preservatives in milk. Samples with different concentrations of potassium sorbate were divided into four groups. Pretreatment and variable selection methods were studied based on the support vector machine model. The model with standard normalized variable pretreatment and competitive adaptive reweighted sampling variable selection had the best performance. Testing set accuracy for different groups from low concentration to high concentration were 92.16%, 95.7%, 99.46%, and 98.33%. Hyperspectral imaging can be a rapid detection tool for potassium sorbate in milk.

SUPPRESSION OF AFLATOXINS PRODUCTION IN ARTIFICIALLY INFESTED MAIZE GRAINS WITH ASPERGILLUS FLAVUS DURING STORAGE CONDITIONS

Maize is the one of important crops in Egypt. Aflatoxins (AFs) are the foremost cancer present compounds by Aspergillus flavus (A. flavus) and cause health risks to human and animals. This study aimed to suppression of aflatoxins production by A. flavus by using different concentrations of natural substances (carnation oil, lemongrass oil, propolis and beewax) and chemical substances (salicylic acid and potassium sorbate) on maize grains. The strains of A. flavus were isolated from local maize grains on Potato Dextrose Agar (PDA) and detect its ability of aflatoxins production on coconut agar media. Samples (100g) of sterilized maize grains were treated individually with different concentration of carnation oil, lemongrass oil, salicylic acid and potassium sorbate (0.25, 0.5, 1.0, 2.0, 4.0 and 6.0%) and at concentration 1% and 4% for propolis and beeswax each, then inoculated with A. flavus and stored for 30 days at 28±2˚C. AFs reduction was determined by using High Performance liquid Chromatography (HPLC). All the tested substances had active effect in inhibition of AFs production by A. flavus in stored maize grains. The production of Aflatoxin B1 and B2 (AFB1 and AFB2) was decreased to about 93% and 99% at concentration of 0.25% carnation oil. Lemongrass oil almost completely inhibited AFB1and AFB2 production (99.12% - 99.98% and 99.98% -99.99%, respectively) at concentration of 2% - 6%. Potassium sorbate and salicylic acid (0.25%- 6%) that were significantly effective controlling aflatoxins production on maize grains compared with control. While, the propolis and beewax found to be the most active to protect maize grains against fungi. Natural substances, carnation oil, lemongrass oil, beewax and propolis had higher active effect at low concentration on aflatoxin production more than salicylic acid and more safe for human used.

Antifungal interactions of Persian shallot (Allium hirtifolium) extracts and potassium sorbate against Aspergillus flavus and Penicillium citrinum

AbstractThe objective of the present study was to investigate the antifungal activities of aqueous and ethanol extracts of Persian shallot (Allium hirtifolium Boiss) combined with potassium sorbate against Aspergillus flavus and Penicillium citrinum. Chemical analysis of the extracts was conducted using gas chromatography/mass spectrometry (GC/MS). Antifungal activity was assessed using agar well diffusion, mycelial growth inhibition, minimal inhibitory concentration (MIC), and fractional inhibitory concentration (FIC) methods. The main component of the extracts were methyl methylthiomethyl disulfide and 1‐Butene, 1‐(methylthio)‐(Z). Both extracts completely inhibited the mycelial growth of A flavus. MIC value of aqueous and ethanol extracts of Persian shallot against A flavus was 10 and 5 mg/mL, respectively. MIC value of both extracts against P citrinum was 2.5 mg/mL. Synergistic antifungal activity (FICi = 0.5) was found between aqueous extract of Persian shallot and potassium sorbate against A flavus. In conclusion, aqueous extract of Persian shallot has the potential to be used as an adjunct natural antifungal to reduce the concentration of potassium sorbate in foods.

Hydrogen evolution and quantum calculations for potassium sorbate as an efficient green inhibitor for biodegradable magnesium alloy staples used for sleeve gastrectomy surgery

This work-study the hydrogen evolution rate and inhibitive properties of potassium sorbate, as an antimicrobial and food preservative substance, on the corrosion performance of biodegradable AZ91E magnesium alloy utilized as staples in Sleeve Gastrectomy surgery. This substance used for the first time to protect the alloy from the fast surface degradation process when surrounded by simulated peritoneal fluid (SPF) as a corrosive environment in the stomach. Theoretical quantum calculations were utilized to ensure the inhibition effect of potassium sorbate for the tested alloy as a staple. The corrosion resistance was assessed via electrochemical measurements. The degradation and hydrogen evolution rate is found to be significantly reduced with increasing potassium sorbate concentration. The outcomes displayed that the higher concentration of potassium sorbate (10−3 M) is the most effective corrosion resistant one with inhibition efficiency reaches 99.6% which is mainly ascribed to the creation of a thin protective film of Mg-sorbate. The results were confirmed with a scanning electron microscope (SEM) images. A cell viability test for the alloy was done using MTT assay which clarifies that the alloy immersed in the higher potassium sorbate concentration have higher cell viability and proliferation.

The effect of potassium sorbate on the physicochemical properties of edible films based on pullulan, gelatin and their blends

Edible films based on pullulan/gelatin (PUL/GEL) blends (100/0, 75/25, 50/50, 25/75, and 0/100) incorporated with various concentrations (0, 0.5, 1, 2%) of potassium sorbate (KS) were prepared and characterized. The results showed that the mixing of PUL and GEL solutions led to a phase separation. At ratio PUL:GEL = 50:50 the polymers segregated into the biggest microscopic domains. The incorporation of KS resulted in an increase in the size of microparticles. The crystallinity and tensile strength increased as the GEL content in the films increased. As proven by findings of wide-angle X-ray diffraction, the amorphous nature of PUL-rich films was converted to semi-crystalline-like, possibly as a result of reflection of the recrystallized KS. On the other hand, the KS decreased the crystalline character of the GEL-rich films. The incorporation of KS reduced the glass transition temperature, suggesting that the preservative acted as plasticizer for the films. Consequently, the KS reduced mechanical strength and stiffness and improved stretchability of the films. Additionally, the KS increased the pH, UVB-barrier capacity, and moisture absorption properties (at water activities >0.52). After the KS addition, the GEL-containing films showed a much more intensive yellowing compared to the pure PUL films. Furthermore, the increase in GEL concentration favored the recrystallization of KS.