UZUM PRESS QOLDIG‘INING KIMYOVIY TARKIBI, BIOLOGIK FAOL KOMPONENTLARI VA FUNKSIONAL OZIQ-OVQAT INGREDIENTLARI OLISHDAGI TEXNOLOGIK SALOHIYATINI BAHOLASH
Keywords:
uzum press qoldig‘i, uzum po‘stlog‘i, uzum urug‘i, polifenollar, antosianlar, flavonoidlar, oziq tolalari, funksional ingredient, ikkilamchi xomashyo, biovalorizatsiyaAbstract
Uzumni sharbat va vino mahsulotlariga qayta ishlashda hosil bo‘ladigan press qoldig‘i po‘stloq, urug‘, pulpa qoldiqlari va ayrim hollarda shingil fragmentlaridan tashkil topgan murakkab ikkilamchi xomashyo hisoblanadi. Maqolada 2023–2026 yillarda e’lon qilingan ilmiy manbalar asosida uzum press qoldig‘ining makrokomponentlari, fenol birikmalari, flavonoidlar, antosianlar, stilbenlar, oziq tolalari, oqsil, lipid va mineral moddalari tizimli tahlil qilindi. Fraksiyalar o‘rtasidagi tarkibiy farqlar, xomashyoni quritish va maydalashning bioaktiv moddalarga ta’siri hamda press qoldig‘ini kukun, ekstrakt va boyituvchi komponent ko‘rinishida funksional oziq-ovqatlar yaratishda qo‘llash imkoniyatlari baholandi. Tahlil shuni ko‘rsatadiki, press qoldig‘ining texnologik qiymati bitta ko‘rsatkich bilan emas, balki tolali matrisa, fenol profili, urug‘ yog‘i, mineral tarkib va ularning bioo‘zlashtirilishi o‘rtasidagi o‘zaro bog‘liqlik bilan belgilanadi. Ishda xomashyoni fraksiyalash, kimyoviy va fitokimyoviy tavsiflash hamda funksional ingredient olish uchun bosqichli texnologik yondashuv taklif etilgan.
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