Nutritional and biological value of apricot fruits as a raw material for functional nutrition

The article provides a comprehensive scientific and theoretical analysis of the nutrient profile and biological value of apricot fruits (Prunus armeniaca L.) within the context of their utilization as a raw material base for the functional food industry. The target biocomponents of the raw material composition, including pectin substances and the mineral matrix, are characterized. The bio-corrective role of apricot components in reducing the risks of developing alimentary-dependent diseases is substantiated. Technological barriers arising during the industrial processing of thermolabile fruit compounds are reviewed, and promising directions for preserving their native biological value in finished functional products are proposed. The relevance of the study is driven by the need to systematize data on the nutritional value of local varieties in the context of their export potential and industrial processing. The objects of the study were apricot samples collected within the National Park of Guliston (Sughd Region), which allowed for considering the influence of the specific coastal microclimate on the biochemical composition of the fruits. In the course of the work, a multivariate organoleptic and physicochemical analysis was conducted on three of the most common and economically significant pomological varieties, including "Kandak". The study was based on modern evaluation methods, including profile sensory analysis, determination of the sugar-acid index, and refractometric measurement of total soluble solids. The authors thoroughly describe the correlation between the genetic characteristics of the varieties and their commercial attributes after natural dehydration.

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