FIELD: nanotechnologies.
SUBSTANCE: invention relates to the field of nanotechnology and the food industry. Method of producing dry rosemary nanocapsules is characterized by the fact that dry rosemary extract is added to a suspension of sodium alginate in petroleum ether in presence of 0.01 g of glycerol ester with one or two edible fatty acid molecules and one or two citric acid molecules as a surfactant with stirring at 1000 rpm, acetonitrile is then poured, the resulting nanocapsule suspension is filtered and dried at room temperature, with the core:shell mass ratio being 1:1, 1:2 or 1:3.
EFFECT: effective method for producing dry rosemary nanocapsules has been proposed.
1 cl, 3 ex
