FIELD: chemistry.
SUBSTANCE: invention relates to encapsulation, particularly a method of producing resveratrol nanocapsules in an envelope made of low- or highly esterified apple or citrus pectin. According to the disclosed method, resveratrol is dispersed in a suspension of low- or highly esterified apple or citrus pectin in benzene in the presence of an E472c preparation while stirring at 1000 rps. Tetrachloromethane is then added. The obtained suspension of nanocapsules is filtered and dried. The process of producing the nanocapsules is carried out at 25°C for 10 minutes.
EFFECT: invention provides a simpler and faster process of producing nanocapsules, reduces losses during production thereof (high mass output).
9 ex, 1 dwg
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