Compendium of the most significant studies with reference to properties, intake, effects.

Quintero M, Velásquez S, Zapata J, López C, Cisneros-Zevallos L. Assessment of Concentrated Liquid Coffee Acceptance during Storage: Sensory and Physicochemical Perspective. Molecules. 2021 Jun 10;26(12):3545. doi: 10.3390/molecules26123545.

Abstract. Concentrated liquid coffees (CLCs) refer to stored extracts stable at environmental temperature, used as ingredients in the retail market. Their low chemical stability affects the sensory profile. This study was performed in two CLCs, one without additives (BIB) and another with a mix of sodium benzoate and potassium sorbate additives (SD), stored at 25 °C for one year.

Pérez-Prior MT, Manso JA, García-Santos Mdel P, Calle E, Casado J. Alkylating potential of potassium sorbate. J Agric Food Chem. 2005 Dec 28;53(26):10244-7. doi: 10.1021/jf052152p.

Abstract. A kinetic study of the alkylating potential of potassium sorbate (S)-a food preservative used worldwide-in 7:3 water/dioxane medium was performed. 

Diblan S, Gökkaya Erdem B, Kaya S. Sorption, diffusivity, permeability and mechanical properties of chitosan, potassium sorbate, or nisin incorporated active polymer films. J Food Sci Technol. 2020 Oct;57(10):3708-3719. doi: 10.1007/s13197-020-04403-8.

Abstract.  The active multilayer packaging films were formed from low-density polyethylene (LDPE) and polyamide containing a 2% antimicrobial agent in one of the LDPE sides of the film (LDPE/polyamide/LDPE-2% antimicrobial agent). The antimicrobial agents used were potassium sorbate (PS-film), nisin (N-film), or chitosan (CTS-film).

Nemes D, Kovács R, Nagy F, Tóth Z, Herczegh P, Borbás A, Kelemen V, Pfliegler WP, Rebenku I, Hajdu PB, Fehér P, Ujhelyi Z, Fenyvesi F, Váradi J, Vecsernyés M, Bácskay I. Comparative biocompatibility and antimicrobial studies of sorbic acid derivates. Eur J Pharm Sci. 2020 Feb 15;143:105162. doi: 10.1016/j.ejps.2019.105162.

Abstract. We aimed to test whether the esters of sorbic acid are capable to extend the antimicrobial spectrum of the original molecule while maintaining its advantageous biocompatibility profile. A comparative biocompatibility study of different derivatives (sorbic acid, potassium sorbate, isopropyl sorbate and ethyl sorbate) was carried out. 

Gaworski CL, Lemus-Olalde R, Carmines EL. Toxicological evaluation of potassium sorbate added to cigarette tobacco. Food Chem Toxicol. 2008 Jan;46(1):339-51. doi: 10.1016/j.fct.2007.08.012.

Abstract. To evaluate the effect of PS addition, neat material pyrolysis studies, smoke chemistry and biological activity studies (bacterial mutagenicity, cytotoxicity, in vivo micronucleus, and 90-day nose-only rat inhalation) with mainstream smoke, or mainstream smoke preparations from cigarettes containing various measured levels of PS (0%, 0.15%, 1.6%, and 3.7%) were performed.

Carstens CK, Salazar JK, Bathija VM, Narula SS, Wang P, Tortorello ML. Control of Listeria monocytogenes in Caramel Apples by Use of Sticks Pretreated with Potassium Sorbate. J Food Prot. 2018 Dec;81(12):1921-1928. doi: 10.4315/0362-028X.JFP-18-175.

Abstract. This study aimed to assess the effectiveness of chemical preservatives as pretreatments for the wooden stick component to reduce L. monocytogenes loads in stem end-inoculated caramel apples during storage.

Fodil S, Delgado J, Varvaro L, Yaseen T, Rodríguez A. Effect of potassium sorbate (E-202) and the antifungal PgAFP protein on Aspergillus carbonarius growth and ochratoxin A production in raisin simulating media. J Sci Food Agric. 2018 Dec;98(15):5785-5794. doi: 10.1002/jsfa.9128.

Abstract. A comparison was made between the effects of the antifungal protein PgAFP and potassium sorbate (E-202) on the growth of Aspergillus carbonarius, biosynthetic- and stress-related gene expression and its OTA production at two water activity (aw ) levels, 0.95 and 0.93 aw .

 Guynot ME, Marín S, Sanchis V, Ramos AJ. An attempt to optimize potassium sorbate use to preserve low pH (4.5-5.5) intermediate moisture bakery products by modelling Eurotium spp., Aspergillus spp. and Penicillium corylophilum growth. Int J Food Microbiol. 2005 May 25;101(2):169-77. doi: 10.1016/j.ijfoodmicro.2004.11.002. 

Abstract. Mould growth was modelled on fermented bakery product analogues (FBPA) of two different pH (4.5 and 5.5), different water activity (a(w)) levels (0.80-0.90) and potassium sorbate concentrations (0-0.3%) by using seven moulds commonly causing spoilage of bakery products (Eurotium spp., Aspergillus spp. and Penicillium corylophilum). 

Molaei S, Soleimani A, Rabiei V, Razavi F. Impact of chitosan in combination with potassium sorbate treatment on chilling injury and quality attributes of pomegranate fruit during cold storage. J Food Biochem. 2021 Apr;45(4):e13633. doi: 10.1111/jfbc.13633.

Abstract. The impact of chitosan (CH) and potassium sorbate (PS) on quality attributes of pomegranate fruits (cv. Malas e Saveh) was evaluated during 90 days of storage at 4°C and 85%-90% relative humidity.