The effect of ellagic acid isolated from maclura pomifera fruit on the staling dynamics during the storage of bread products

Suvonqul S. RAVSHANOV, Anvar M. NORMATOV, Sarvinoz B. NAZAROVA, Sirojiddin Kh. SADULLAYEV, Guliraʼno S BOSIMOVA

Kimyo va kimyo texnologiyasi · 2026-yil

Annotatsiya

This article investigates the effect of ellagic acid isolated from Maclura pomifera fruit on the staling dynamics during the storage of bread products. The study aimed to determine the effectiveness of ellagic acid's antioxidant and antimicrobial properties in preserving the microbiological stability and technological quality of bread. Experiments were conducted on bread samples with ellagic acid added at concentrations of 0.05% and other levels. The results showed a slowdown in the staling process, as indicated by moisture content, water retention, shrinkage, and penetrometric measurements. Specifically, at a concentration of 0.05%, ellagic acid helped to maintain the softness and elasticity of the bread for a longer period. This study confirms that ellagic acid is a promising natural additive for long-term storage of bread products and maintaining microbiological stability in hot climate conditions.

Maqola ma’lumotlari
MualliflarSuvonqul S. RAVSHANOV, Anvar M. NORMATOV, Sarvinoz B. NAZAROVA, Sirojiddin Kh. SADULLAYEV, Guliraʼno S BOSIMOVA
JurnalKimyo va kimyo texnologiyasi
NashriyotТошкент кимё-технология институти
ISSN1992-9498, 2181-1121
Nashr sanasi2026-06-23
Jild2026
Son2
TilIngliz
Ilmiy sohaKimyo
DOI10.70189/1992-9498.1715
Indeksga qo‘shilgan2026-09-02

DOI: 10.70189/1992-9498.1715 · Maqolaning asl sahifasi

Ilmiy soha

Kimyo

Iqtibos keltirish

APASuvonqul S. RAVSHANOV, Anvar M. NORMATOV, Sarvinoz B. NAZAROVA, Sirojiddin Kh. SADULLAYEV, & Guliraʼno S BOSIMOVA (2026). THE EFFECT OF ELLAGIC ACID ISOLATED FROM MACLURA POMIFERA FRUIT ON THE STALING DYNAMICS DURING THE STORAGE OF BREAD PRODUCTS. Kimyo va kimyo texnologiyasi, 2026(2). https://doi.org/10.70189/1992-9498.1715
GOST (OAK)Suvonqul S. RAVSHANOV va b. THE EFFECT OF ELLAGIC ACID ISOLATED FROM MACLURA POMIFERA FRUIT ON THE STALING DYNAMICS DURING THE STORAGE OF BREAD PRODUCTS // Kimyo va kimyo texnologiyasi. – 2026. – T. 2026, № 2. – DOI: 10.70189/1992-9498.1715.
MLASuvonqul S. RAVSHANOV, Anvar M. NORMATOV, Sarvinoz B. NAZAROVA, Sirojiddin Kh. SADULLAYEV, and Guliraʼno S BOSIMOVA. “THE EFFECT OF ELLAGIC ACID ISOLATED FROM MACLURA POMIFERA FRUIT ON THE STALING DYNAMICS DURING THE STORAGE OF BREAD PRODUCTS.” Kimyo va kimyo texnologiyasi, 2026(2), 2026. https://doi.org/10.70189/1992-9498.1715
ChicagoSuvonqul S. RAVSHANOV, Anvar M. NORMATOV, Sarvinoz B. NAZAROVA, Sirojiddin Kh. SADULLAYEV, and Guliraʼno S BOSIMOVA. “THE EFFECT OF ELLAGIC ACID ISOLATED FROM MACLURA POMIFERA FRUIT ON THE STALING DYNAMICS DURING THE STORAGE OF BREAD PRODUCTS.” Kimyo va kimyo texnologiyasi, 2026(2) (2026). https://doi.org/10.70189/1992-9498.1715
HarvardSuvonqul S. RAVSHANOV, Anvar M. NORMATOV, Sarvinoz B. NAZAROVA, Sirojiddin Kh. SADULLAYEV, and Guliraʼno S BOSIMOVA (2026) ‘THE EFFECT OF ELLAGIC ACID ISOLATED FROM MACLURA POMIFERA FRUIT ON THE STALING DYNAMICS DURING THE STORAGE OF BREAD PRODUCTS’, Kimyo va kimyo texnologiyasi, 2026(2). https://doi.org/10.70189/1992-9498.1715
BibTeX
@article{suvonqulsravshanov2026,
  title = {THE EFFECT OF ELLAGIC ACID ISOLATED FROM MACLURA POMIFERA FRUIT ON THE STALING DYNAMICS DURING THE STORAGE OF BREAD PRODUCTS},
  author = {Suvonqul S. RAVSHANOV and Anvar M. NORMATOV and Sarvinoz B. NAZAROVA and Sirojiddin Kh. SADULLAYEV and Guliraʼno S BOSIMOVA},
  journal = {Kimyo va kimyo texnologiyasi},
  year = {2026},
  volume = {2026},
  number = {2},
  doi = {10.70189/1992-9498.1715},
  url = {https://doi.org/10.70189/1992-9498.1715}
}

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