Abstract
As a basic model to investigate the effects of after opening food packaging on the stabilities of food additives, changes in the stabilities of 2 types of antioxidants and 6 types of preservatives with heating and storage were examined using LC-MS/MS. Although a significant decrease of 57% was observed in the residual percentage of butylated hydroxytoluene (BHT) stored at room temperature in water phase for one month, none of the other food additives showed significant reductions when stored for one month under any of the conditions tested. All food additives were showed remaining over 88% under sealed conditions in the water phase at 95°C for 30 minutes and with microwave oven heating for 3 minutes. However, under open conditions, significant decreases were noted in the residual percentages of BHT and butylated hydroxyanisole (BHA), indicating reductions in the water phase were due to volatilization from the water phase by heating. Decreases were detected in the residual percentages of all food additives after heating on a hot plate at 190°C for 10 minutes. Reductions in the preservative effects of benzoic acid, sorbic acid, and paraoxybenzoic acid were less with wet heating, such as boiling and steaming, than with dry heating, including baking, stir-frying, and frying. The present results support the effects of preservatives in food being maintained during the cooking process and after the opening of food packages, which contribute to food safety.
