FIELD: food industry.
SUBSTANCE: method for obtaining nanocapsules of dry Jerusalem artichoke extract is characterized by the fact that konjac gum is used as a shell of the nanocapsules, and dry Jerusalem artichoke extract - as a core. The nanocapsules are prepared by stirring the mixture of konjac gum in butanol with 0.01 g of E472c preparation as a surfactant on a magnetic stirrer, followed by adding dry Jerusalem artichoke extract to the mixture, precipitating with 10 ml of butyl chloride, then the obtained suspension of the nanocapsules is filtered, washed with butyl chloride and dried, the core:shell ratio being 1:3, 1:1, or 1:5, or 5:1.
EFFECT: simplifying and accelerating the process of obtaining nanocapsules and ensuring higher weight yield.
2 dwg, 5 ex
