№ 70-1 (том 2): ОБРАЗОВАНИЕ И НАУКА В XXI ВЕКЕ, Январь, 2026
Научно-образовательные статьи

PRODUCTION TECHNOLOGY EDIBLE NANOLAMINATS TO REDUCE MOISTURE MIGRATION IN BAKERY PRODUCTS

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  • Mukam Ekayev,
  • Gulnaza Matkarimova,
  • Sheker Atageldiyeva,
  • Aylar Nazarova
Mukam Ekayev
OGUZ HAN ENGINEERING AND TECHNOLOGY UNIVERSITY OF TURKMENISTAN
Gulnaza Matkarimova
OGUZ HAN ENGINEERING AND TECHNOLOGY UNIVERSITY OF TURKMENISTAN
Sheker Atageldiyeva
OGUZ HAN ENGINEERING AND TECHNOLOGY UNIVERSITY OF TURKMENISTAN
Aylar Nazarova
OGUZ HAN ENGINEERING AND TECHNOLOGY UNIVERSITY OF TURKMENISTAN

Опубликован 14.01.2026

Как цитировать

M. Ekayev, G. Matkarimova, Sh. Atageldiyeva, & A. Nazarova. (2026). PRODUCTION TECHNOLOGY EDIBLE NANOLAMINATS TO REDUCE MOISTURE MIGRATION IN BAKERY PRODUCTS. ОБРАЗОВАНИЕ И НАУКА В XXI ВЕКЕ, 70-1 (том 2). https://mpcareer-google.ru/index.php/journal/article/view/4659

Аннотация

Moisture migration is one of the primary factors responsible for quality deterioration and reduced shelf life of bakery products. Changes in water distribution within baked goods can lead to textural degradation, loss of crispness, microbial growth, and consumer dissatisfaction. In recent years, edible nanolaminates have emerged as an innovative food packaging and coating technology capable of effectively controlling moisture transfer. This paper presents a comprehensive overview of the production technology of edible nanolaminates and their application in reducing moisture migration in bakery products. The principles of nanolaminate formation, material selection, fabrication techniques, and functional performance are discussed. Special emphasis is placed on the role of nanolaminates in improving shelf life, maintaining sensory quality, and enhancing the overall stability of bakery products.

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Библиографические ссылки

  1. McClements, D. J. (2017). Food Emulsions: Principles, Practices, and Techniques. CRC Press.
  2. Decher, G. (1997). Fuzzy nanoassemblies: Toward layered polymeric multicomposites. Science, 277(5330), 1232–1237.
  3. Rhim, J. W., & Ng, P. K. W. (2007). Natural biopolymer-based nanocomposite films. Critical Reviews in Food Science and Nutrition, 47(4), 411–433.