FIELD: chemistry.
SUBSTANCE: invention relates to a method for producing resveratrol nanocapsules. According to the invention resveratrol is added to the suspension of gellan gum in butanol in the presence of glycerol ester with one or two molecules of food grade a fatty acid and one or two molecules of citric acid under stirring at 1000 rev./min., followed by ethyl acetate. The resulting suspension of nanocapsules was filtered and dried at room temperature. The core : shell ratio in the nanocapsules was 3:1 or 1:5.
EFFECT: quick and easy process of producing resveratrol nanocapsules and increase of mass yield.
1 dwg, 3 ex
