Abstract
The paper presents the properties of nanostructured iodine preparations using the example of potassium iodide and microalgae — spirulina and their application for the production of functional food products for preventive purposes, for instance kefir, fermented baked milk, marmalade, ice cream and bakery products. The sizes of nanostructured preparations were determined by the NTA method. As it turned out, the size of nanoparticles is 42–460 nm, which makes it possible to use these products for the functional purpose. English version of the article is available on pp. 720-733 at URL: https://panor.ru/articles/enrichment-of-food-products-with-nanostructured-iodine-specimen/70300.html
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