STUDY OF THE STORAGE OF BAS ENCAPSULATED IN EMULSION FOOD SYSTEMS-Reference-Cited by-同舟云学术

STUDY OF THE STORAGE OF BAS ENCAPSULATED IN EMULSION FOOD SYSTEMS

Published:2023-02-16 Issue: Volume: Page:
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Container-title:Proceedings of the 1st International Congress "The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies"
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Author:

Feofilaktova O. V.

Abstract

The article presents the results of a comparative analysis of the persistence of biologically active substances on the example of vitamins B1 and E, encapsulated in the matrix core of double emulsion food systems, in the aqueous phase of the direct and fatty phase of the reverse emulsion food systems. According to the results of the research, the efficiency of vitamin encapsulation in double emulsion systems was established to increase their shelf life: at the end of storage, the residual content of vitamin B1 in the double emulsion system water-oil-water was 34% higher than its content in the inverse emulsion, and the content of vitamin E in the emulsion system oil-wateroil at the end of the storage period was 24% more than in direct emulsion.

Publisher

Kemerovo State University

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