Final answer:
Sorbic acid is a preservative used to prevent spoilage in various foods, particularly in acidic environments, such as dairy, bread, fruits, and vegetables. It works by inhibiting cellular enzymes, with its salts like potassium sorbate also commonly used in products like fruit juices and soft drinks.
Step-by-step explanation:
Sorbic acid is a chemical preservative used in a variety of foods due to its ability to inhibit microbial growth and thereby prevent spoilage. Specifically, sorbic acid is most effective in acidic environments, where its ability to inhibit various cellular enzymes, including those in the citric acid cycle, comes to the forefront.
Its application spans multiple food categories, including dairy products, bread, and a wide array of fruit and vegetable products. Apart from inhibiting enzymes, sorbic acid also affects catalases and peroxidases, crucial to the microorganisms that cause food to spoil. Due to these properties, it is also added to processed cheese and bakery goods to prevent mold contamination and maintain food quality.
When shopping, one can find sorbic acid listed on ingredient labels, particularly in products such as fruit juices, sauerkraut, soft drinks, and wine, often in the form of its salts, such as potassium sorbate. These salts, like sorbic acid itself, serve to extend the shelf life of foods without compromising their flavor, due to being flavorless themselves.