Sorbic acid, a naturally occurring compound first isolated from the unripe berries of the rowan tree (Sorbus aucuparia) in 1859, has become a cornerstone in food preservation due to its potent antimicrobial properties. Chemically known as 2,4-hexadienoic acid, it effectively inhibits the growth of molds, yeasts, and some bacteria, thereby extending the shelf life of […]