FIELD: nanotechnology; food industry.
SUBSTANCE: invention relates to nanotechnology and food industry, namely to a process for the preparation of nanocapsules in which high or low esterified apple or citrus pectin is used as the nanocapsule coating, and chia seeds are used as the core, while the mass ratio of the core: shell is 1:1 or 1:3. According to the proposed method, the chia seed powder is slowly added to a suspension of pectin in benzene in the presence of 0.01 g of E472c as a surfactant, then stirred at 1,000 rpm, after 1,2-dichloroethane is added, after which the resulting suspension is filtered off and dried at room temperature.
EFFECT: invention allows to simplify and accelerate the process of producing nanocapsules and increase the output by mass.
1 cl, 8 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF BETULIN NANOCAPSULES PRODUCTION | 2016 |
|
RU2640499C1 |
| METHOD FOR PRODUCING NANOCAPULES OF DRY ROSEHIP EXTRACT IN PECTIN | 2016 |
|
RU2636321C1 |
| METHOD OF PRODUCING NANOCAPSULES OF HERBS HAVING IMMUNO-STIMULATING EFFECT IN PECTIN | 2016 |
|
RU2647437C1 |
| METHOD OF PRODUCING NANOCAPULES OF SPIRULIN IN PECTIN | 2016 |
|
RU2672406C2 |
| METHOD OF PRODUCING NANOCAPSULES OF HERBS HAVING CARDIOACTIVE ACTION IN PECTIN | 2016 |
|
RU2642056C2 |
| METHOD FOR PRODUCING NANOCAPSULES OF VITAMINS IN PECTIN | 2017 |
|
RU2654229C1 |
| METHOD OF PRODUCING TANNIN NANOCAPSULES | 2015 |
|
RU2606589C2 |
| METHOD OF OBTAINING CHIA SEEDS NANOCAPULES (SALVIA HISPANICA) IN KONJAC GUM | 2016 |
|
RU2624532C1 |
| METHOD OF OBTAINING CHIA SEEDS NANOCAPULES (SALVIA HISPANICA) IN CARAGEENAN | 2016 |
|
RU2624533C1 |
| METHOD OF PRODUCING NANOCAPSULES OF GREEN TEA EXTRACT IN PECTIN | 2015 |
|
RU2599843C1 |
