TECHNOLOGY OF EXTRACTION OF BIOACTIVE SUBSTANCES FROM CEREAL BRAINS

Askarova Khurshida Ekram kizi

Authors

Askarova Khurshida Ekram kizi Tashkent Institute of Chemical Technology Faculty of Food and Winemaking Technologies 1st year master's student in the field of Food Technology (in the field of technology of oil and fat products)

Keywords:

grain germ, bioactive substances, extraction, cold pressing, enzymatic processing, antioxidants, essential fatty acids, food technology, innovative methods, functional products.

Abstract

This article discusses the technology of extraction of bioactive substances from cereal grains, its theoretical foundations and practical significance. Cereal grains contain a high amount of vitamins, antioxidants, essential fatty acids and other biologically active compounds, and their effective extraction is important for the modern food and pharmaceutical industries. The article analyzes the advantages and disadvantages of methods such as extraction, cold pressing, enzymatic processing. Special attention is also paid to the issues of preserving the quality of bioactive substances, ensuring their stability, and optimizing technological processes. The results of the research expand the possibilities of producing products with high added value based on bioactive substances obtained from cereal grains.

References

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