Considered advantages and disadvantages of using novel food preservatives in food technology, particularly in bread making. Investigated influence of using market encapsulated sorbic acid onto technological process. Carried of determination of shelf life of the baked bread with encapsulated sorbic acid, in which hydrogenated rapeseed oil was used as shell material for encapsulation. Bread shelf life were determined with using of minimum – effective concentration of encapsulated sorbic acid.
1. Debonne, E., Giannotti, G., Verbeke, S., Eechout, M., Devlieghre, F. (2023). Growth/no-growth models of propionic and sorbic acid for bread and cake mould`s. Food control Vol.152,109872. https://doi.org/10.1016/j.foodcont.2023.109872;
2. Suhr, K. I., Nielsen, P. V. (2004). Effect of weak acid preservatives on growth of bakery product spoilage fungi at different water activities and pH values. International Journal of food microbiology, 95(2004), 67-78. https://doi.org/10.1016/j.ijfoodmicro.2004.02.004;
3. Oliveira, C. M., Gomes B. O., Batista F. P. (2021). Development of sorbic acid microcapsules and application in starch-poly (butylene adipate co-terephthalate) films. Food Processing and Preservation, Vol.45, №5(2021). https://doi.org/10.1111/jfpp.15459;
4. Timilsena, Y. P., Haque, M. A., Adhikari B. (2020) Encapsulation in the food industry: A brief historical overview to recent developments. Food and nutrition science, 11(2020), 481-508. https://www.scirp.org/journal/paperinformation?paperid=100952;
5. DSTU 8446:2015. Produkty kharchovi. Metody vyznachennya kilʹkosti mezofilʹnykh aerobnykh ta fakulʹtatyvno – anaerobnykh mikroorhanizmiv. [Chynnyy vid 2017-07-01]. Vyd. ofits. Kyyiv, 2015.
6. DSTU 8447:2015. Produkty kharchovi. Metody vyznachennya drizhdzhiv i plisenevykh hrybiv. . [Chynnyy vid 2017-07-01]. Vyd. ofits. Kyyiv, 2015.