FIELD: nanotechnology; food industry.
SUBSTANCE: method of producing spirulina nanocapsules in high or low esterified apple or citrus pectin. At that spirulina powder is slowly added to suspension of pectin in butanol in the presence of 0.01 g of E472c as surfactant, then stirred at 1000 rpm, after butyl chloride, after which resulting suspension is filtered and dried at room temperature, wherein core: sheath mass ratio is 1:3.
EFFECT: invention makes it possible to simplify and accelerate process of obtaining nanocapsules, and also to increase yield by mass.
1 cl, 4 ex
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