№ 59-4 (том 1): ОБРАЗОВАНИЕ И НАУКА В XXI ВЕКЕ, Февраль, 2025
Научно-образовательные статьи

ISOLATION AND DETERMINATION OF SODIUM CITRATE FROM LEMON FRUITS FOR PRODUCTION OF NATURAL ANTIMICROBIAL AGENTS IN FOOD PRESERVATION

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  • Jumayeva Keyik ,
  • Taganova Dursun,
  • Danatarov Batyr
Jumayeva Keyik
Oguz han Engineering and technology university of Turkmenistan
Taganova Dursun
Oguz han Engineering and technology university of Turkmenistan
Danatarov Batyr
Oguz han Engineering and technology university of Turkmenistan

Опубликован 25.03.2025

Как цитировать

K. Jumayeva, D. Taganova, & B. Danatarov. (2025). ISOLATION AND DETERMINATION OF SODIUM CITRATE FROM LEMON FRUITS FOR PRODUCTION OF NATURAL ANTIMICROBIAL AGENTS IN FOOD PRESERVATION. ОБРАЗОВАНИЕ И НАУКА В XXI ВЕКЕ, 59-4 (том 1). https://mpcareer-google.ru/index.php/journal/article/view/1229

Аннотация

The increasing demand for natural antimicrobial agents in food preservation has driven research into identifying and isolating bioactive compounds from natural sources. This study focused on the isolation and determination of sodium citrate from lemon fruits (Citrus limon) and its potential application as a natural antimicrobial agent. Sodium citrate, a salt of citric acid, is known for its preservative and antimicrobial properties. The research involved the extraction of citric acid from lemon juice, followed by its conversion to sodium citrate through a neutralization process.

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Библиографические ссылки

  1. Müller, H., Schneider, K., & Wagner, T. (2020). Natural antimicrobial agents in food preservation: A review of current trends and future prospects. Journal of Food Science and Technology, 57(4), 1234–1245. https://doi.org/10.1007/s13197-019-04132-7
  2. Dubois, L., Bernard, F., & Moreau, P. (2019). Extraction and characterization of citric acid from citrus fruits for industrial applications. European Journal of Food Research, 45(3), 567–578. https://doi.org/10.1016/j.ejfr.2019.03.012