Comparison of the effectiveness of immobilization of cations on the surface of a polymer carrier in order to use the resulting composition in the technology of bakery products

Abstract

In regions with an identified imbalance of nutrients necessary for life, the development and optimization of recipes for flour products is relevant. Basically, enrichment is carried out by adding a solution of the necessary component to a dish or enriching food components at the growth stage. In order to increase the safety of the introduced phase, the fixation was carried out by physical immobilization on the surface of biopolymer spouts. The elements were magnesium, zinc and nickel. Natural sorbents chitosan and cellulose were chosen as carriers. The solutions of the compounds of the elements were mixed with the carriers for 30 minutes, after which they were infused for 24 hours. The resulting composition was filtered out and based on the difference in the concentration of the initial solutions with respect to the filtrate, a conclusion was formed about the effectiveness of the immobilization process. As a result of the determination, the successful fixation of a zinc and nickel compound on the chitosan surface was established. Cellulose demonstrated weak retention of immobilized components. The reason for this is the weak mechanical strength of the selected conditions. Based on the results of the study, conclusions were formed about the effectiveness of the selected carriers.