Nanostructured vitamin PP: properties and application in functional foods

Abstract

The paper presents the properties of nanostructured vitamin PP and its application for the production of functional food products for preventive purposes using the example of marmalade, fermented baked milk, ice cream, mayonnaise sauce and bakery products. The sizes of nanostructured vitamin PP were determined by the NTA method. As it was found, the average size of nanostructured vitamin PP depends on the nature of the shell and is 90-138 nm in guar gum, 84-128 nm in kappa-carrageenan, 132-175 nm in agar-agar and 240-360 nm in sodium alginate. The geometry of vitamin PP nanocapsules also depends on the nature of the shell. While in guar gum it has an ellipsoid shape and only in agar-agar at a core:shell ratio of 1:1 and 1:3 it approaches the spherical shape, in all other studied shells at any core:shell ratio it has an ellipsoid shape.