Abstract
The paper presents the properties of a nanostructured dry extract of bergenia (self-organization and the size of nanocapsules are determined using the NTA method). The smallest average size is 118 nm in kappa-carrageenan, and the largest is 273 nm in sodium alginate with a “core : shell” ratio of 1:1. With regard to the polydispersity coefficient, it was shown that in sodium alginate, guar gum and kappacarrageenan it is 2.73–6.58, which corresponds to the ellipsoid form, while in sodium carboxymethylcellulose this coefficient is 1.1–1.3, which corresponds to a spherical shape, although the dimensions themselves are much larger. The resulting compounds have been used in a variety of functional foods.
Published Version
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