FIELD: food industry; nanotechnology.
SUBSTANCE: invention relates to nanotechnology and the food industry. Method for preparing nanocapsules of the chlorella extract in high or low esterified apple or citrus pectin is characterized in that a high or low esterified apple or citrus pectin is used as the nanocapsule coating, and chlorella extract is used as the core, while the chlorella extract is slowly added to a suspension of pectin in hexane in the presence of 0.01 g of E472c as a surfactant, followed by stirring at 1000 rpm, after which resulting suspension is filtered and dried at room temperature, wherein core: sheath mass ratio is 1: 3.
EFFECT: method is proposed for preparing nanocapsules of chlorella extract in high or low esterified apple or citrus pectin.
1 cl, 4 ex
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