THE EFFECT OF ELLAGIC ACID ISOLATED FROM MACLURA POMIFERA FRUIT ON THE STALING DYNAMICS DURING THE STORAGE OF BREAD PRODUCTS

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.