SABZAVOTLARNI QURITISH VA KUKUN HOLATIGA KELTIRISH ORQALI OLINADIGAN TABIIY RANGLAR
Kalit so‘zlar:
tabiiy ranglar, sabzavot pigmentlari, quritish, kukun, biofaollik, oziq-ovqat texnologiyasiAbstrak
Ushbu maqolada sabzavotlarni quritish va kukun holatiga keltirish orqali tabiiy rang beruvchi pigmentlarni olish texnologiyasi o‘rganiladi. So‘nggi yillarda oziq-ovqat, kosmetika va farmatsevtika sanoatlarida sun’iy bo‘yoqlar o‘rniga inson salomatligi uchun xavfsiz, ekologik toza tabiiy ranglarga talab ortib bormoqda. Tadqiqot doirasida sabzi, lavlagi va ismaloq kabi pigmentlarga boy sabzavotlar tanlanib, ularni past haroratli quritish usullari orqali quritish, so‘ng kukun holatiga keltirish texnologik jarayonlari tahlil qilindi. Olingan kukunlarning rangi, barqarorligi va biofaolligi fizik-kimyoviy usullar yordamida baholandi. Natijalar tabiiy bo‘yoqlarning rang intensivligi va saqlanish muddati jihatidan raqobatbardosh bo‘lishi mumkinligini ko‘rsatdi. Mazkur tadqiqot ekologik barqarorlik va sog‘lom turmush tarziga oid talablarga javob beruvchi innovatsion yechimlarni ishlab chiqishga xizmat qiladi.
References
Vázquez, C., Moreno, J., & Garzón, R. (2015). Natural food colorants: A review on their extraction and applications in food industry. Food Research International, 76, 526-539.
Jensen, R., & McClements, D. (2019). Effect of drying methods on the stability and color intensity of natural food colorants. Journal of Food Science, 84(6), 1553-1560.
Ahmed, M., & Al-Tawaha, A. (2020). Characterization of natural colorants from carrot and beetroot: A comparative study. Journal of Agricultural and Food Chemistry, 68(10), 3091- 3100.
Kumar, A., & Singh, S. (2018). Effect of drying methods on the nutritional and antioxidant properties of fruits and vegetables. International Journal of Food Science, 43(5), 451- 458.
Patel, A., Solanki, H., & Sharma, R. (2021). Stability and bioactivity of natural pigments during food processing. Food Chemistry, 349, 129-136.
Chavez, M., & Behera, S. (2017). Effect of pH on the stability of natural colorants in food products. Food Chemistry, 214, 148-154.
Martínez, A., Rodríguez, R., & Pérez, J. (2022). Micro-drying techniques for the preservation of natural food colorants. Food Science and Technology International, 28(4), 237-245.
Nguyen, L., Zhao, Y., & Zhang, S. (2021). Economic analysis of natural food colorant production and market potential. Journal of Food Economics, 40(7), 614-623.
Downloads
Nashr qilingan
License
Copyright (c) 2025 M.I.Mavlonov, A.U.Azizbek
This work is licensed under a Creative Commons Attribution 4.0 International License.
(+998)90 142-39-38
Andijon viloyati, Marhamat tumani, Qashqar ko’chasi 189-uy