BIOAKTIV BIRIKMALARNING FUNKSIONALLIGINI OSHIRISH UCHUN EMULSIYAGA TABIIY, BARQAROR MANBALARDAN OLINGAN INGREDIENTLARDAN FOYDALANISH

This research examines modern approaches to using natural ingredients from environmentally friendly sources in food emulsion systems. It focuses on the impact of natural biopolymers, plant extracts, and functional oils on emulsion stability, the bioavailability of biologically active compounds (BACs), and the enhancement of the product's antioxidant activity. The mechanisms of component interaction, their role in emulsion structure formation, and the potential for enhancing the functional properties of food products are analyzed.

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