| Issue |
BIO Web Conf.
Volume 194, 2025
International Scientific Conference on Biotechnology and Food Technology (BFT-2025)
|
|
|---|---|---|
| Article Number | 01008 | |
| Number of page(s) | 8 | |
| DOI | https://doi.org/10.1051/bioconf/202519401008 | |
| Published online | 14 November 2025 | |
Drying methods and health benefits of capparis spinosa fruits
1 Namangan State Technical University, Namangan, Uzbekistan
2 Urgench State University, Urgench, Uzbekistan
1 Corresponding author: islom_karimov_1986@mail.ru
This article analyzes the multi-stage ripening processes of Capparis spinosa fruit and its chemical composition. Various methods of drying ripe fruits, such as sublimation, lyophilization, sunlight, shade, and artificial drying, and their effects on the yield and quality of the resulting product were analyzed. As a result of the study, data were obtained on the potential use of dried Capparis spinosa as a raw material in the food and pharmaceutical industries, with an assessment of the economic efficiency of this fruit, as well as its health benefits for humans.
© The Authors, published by EDP Sciences, 2025
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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