FERMENTATIV ISHLOV BERISH ASOSIDA OLINGAN MEVA-SABZAVOT EKSTRAKTLARINING ANTIOKSIDANT FAOLLIGI VA FUNKSIONAL-TEXNOLOGIK XUSUSIYATLARINI BAHOLASH
Keywords:
Kalit so‘zlar: fermentativ ekstrakt; antioksidant faollik; DPPH; FRAP; polifenollar; funksional ingrediyent; barqarorlik; oziq-ovqat texnologiyasi, Keywords: enzymatic extract; antioxidant activity; DPPH; FRAP; polyphenols; functional ingredient; stability; food technologyAbstract
Maqolada fermentativ ishlov berish asosida olingan meva-sabzavot ekstraktlarining antioksidant faolligi va funksional-texnologik xususiyatlarini kompleks baholash yondashuvi asoslangan. An’anaviy va fermentativ ekstraksiya variantlarini TPC, TFC, DPPH, FRAP, HPLC profili, eruvchanlik, rang, pH va termik barqarorlik bo‘yicha qiyoslash taklif etilgan. Biologik faollik bilan texnologik moslikni bir vaqtda baholash funksional ichimliklar, non-qandolat va boshqa oziq-ovqat tizimlari uchun maqbul ekstraktni tanlash imkonini beradi. Taklif etilgan mezonlar fermentativ ekstraksiyaning amaliy samaradorligini asoslashga xizmat qiladi.
V statye obosnovan kompleksnыy podxod k osenke antioksidantnoy aktivnosti i funksionalno-texnologicheskix svoystv plodovo-ovoщnыx ekstraktov, poluchennыx posle fermentativnoy obrabotki. Predlojeno sravnivat tradisionnыy i fermentativnыy variantы po obщyemu soderjaniyu fenolov i flavonoidov, DPPH, FRAP, HPLC-profilyu, rastvorimosti, svetu, pH- i termostabilnosti. Sovmestnaya osenka biologicheskoy aktivnosti i texnologicheskoy prigodnosti pozvolyayet vыbirat ekstraktы dlya funksionalnыx napitkov, xlebobulochnыx, konditerskix i drugix piщyevыx produktov.
A comprehensive approach for evaluating the antioxidant activity and functional-technological properties of fruit and vegetable extracts obtained by enzyme-assisted processing is proposed. Conventional and enzymatic extracts are compared in terms of total phenolics, total flavonoids, DPPH, FRAP, HPLC profile, solubility, colour, pH stability and thermal stability. Simultaneous assessment of biological activity and technological suitability supports the selection of extracts for functional beverages, bakery, confectionery and other food systems.
