Volumetric, acoustic, viscometric, calorimetric and spectroscopic studies to elucidate the effect of citrate and tartrate based food preservatives on the solvation behavior of acidic amino acids at different temperatures

Effect of trisodium citrate (TSC) and disodium tartrate (DST) based food preservatives on the hydration behavior of amino acids, L-aspartic acid (ASP) and L-glutamic acid (GLU) have been accomplished using thermodynamic, transport, calorimetric and spectroscopic studies. The volume, acoustic and viscosity data suggest that hydrophllic-ionic/hydrophilic interactions are predominant in these systems. The calculated parameters are worthwhile to explore the solutes as structure-breaker and the solutes are having pairwise interactions with the cosolutes. Sweetness of both the amino acids decreases in the presence of preservatives. Hydration number and solvation suggest that these solutes are more hydrated in water. Dominance of dehydration effect in TSC has been observed from the positive change in enthalpy from the calorimetry and negative change in chemical shifts from the 1H NMR studies.