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Haloacetic acids content of fruit juices and soft drinks

Author:
Cardador, María José, Gallego, Mercedes
Source:
Food chemistry 2015 v.173 pp. 685-693
ISSN:
0308-8146
Subject:
byproducts, chlorine, disinfection, food industry, fruit juices, haloacetic acids, mineral water, soft drinks
Abstract:
Water used in a food factory is frequently disinfected with chlorine, which originates disinfection by-products: haloacetic acids (HAAs) make up the second most prevalent class of these products. In this paper we propose the first static HS–GC–MS method developed for direct HAA determination in beverages; the method has higher sensitivity, simplicity and reliability than the only alternative available in the literature. From 150 beverages analysed, it is possible to conclude that at least 2 HAAs (dichloro- and trichloroacetic acids, DCAA and TCAA) are always present in beverages prepared with treated water, which remains constant for 2 or 3months in the beverages. Moreover, beverages of 100% fruit juices and soft drinks prepared with mineral water (free of HAAs) do not contain any HAA at significant values. Therefore, DCAA and TCAA may indicate of the presence of treated water in beverages.
Agid:
5423474