Nanostructured dry extract of aloe vera: properties and applications in the production of functional foods-Reference-Cited by-同舟云学术

Nanostructured dry extract of aloe vera: properties and applications in the production of functional foods

Published:2021-08-16 Issue:9 Volume: Page:682-693
ISSN:
Container-title:Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)
language:ru
Short-container-title:

Author:

Krolevets A.A.¹,Myachikova N.I.²,Binkovskaya O.V.²,Glotova S.G.³,Semichev K.M.²,Mamaeva E.M.³

Affiliation:

1. Department of Food Technology, head of the Laboratory of Synthesis of Micro- and Nanostructures, Regional Open Social Institute

2. Department of Food Technology, Belgorod State National Research University

3. Department of Food Technology and Commodity Science, Regional Open Social Institute

Abstract

The paper presents the properties of a nanostructured dry extract of badan (self-organization and the size of nanocapsules are determined using the NTA method). The polydispersity index in carrageenan is 0.61–1.096 in agar-agar and xanthan gum, respectively, which suggests that nanocapsules of dry aloe extract approach a spherical shape in this case. The average size of nanocapsules is in the range of 68–160 nm. The obtained compounds were used in various functional food products.

Publisher

PANORAMA Publishing House

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