Abstract
This study examined how the addition of stabilised Chinese chives powder affects the quality, biochemical parameters, and shelf life of various types of functional products, showing that the lyophilised form of Allium odorum provides the greatest preservation of biologically active components and technological stability, as the content of chlorophylls a and b in the lyophilisate reached higher value (12.6 ± 0.3 mg/g) with fewer losses (14%) compared to vacuum drying.Microbiological control was performed by sowing on nutrient media, which was also greater: the total number of mesophilic aerobic and facultative anaerobic microorganisms after 60 days did not exceed 1.3 × 10 2 CFU/g.Thus, based on comprehensive laboratory and sensory tests, freeze-drying was recognised as the most suitable method for stabilising Allium odorum for the creation of functional products.The practical value of this study lies in the substantiation of effective dosages and technological solutions for the introduction of Chinese chives into the food industry, which can be used in the creation of enriched products with proven biological activity, stability, and a prominent level of consumer acceptance.