Use of microcapsules of biologically active substances of callus culture of wild and cultivated plants for the production of functional foods

Abstract

This study is focused on developing an innovation instant porridge incorporated with micro-encapsulated Ocimum basilicum and Eleutherococcus senticosus callus cultures and ascorbic acid. It will be one of the best choices for population as a healthy snack in order to enhance the consumer reachability. Ocimum basilicum and Eleutherococcus senticosus callus cultures and ascorbic acid are microencapsulated using the fluidized-bed method. The optimal parameters for extract drying and microencapsulation were determined: temperature 90℃, aspiration 100 ± 0.8 m3/h, solution supply rate to the installation 8 ± 0.3 ml/min, concentration of protective coating and particles 1:4, droplet size 5-10 µm, duration of microencapsulation is 20 minutes. Recipe for innovative instant porridge (net weight, kg): oat flakes 73.0; semi-finished cheese meat product 27.0; table salt 1.2, chicken flavoring 1.2; microencapsulated ascorbic acid and callus cultures: 0.5; ascorbic acid 0.2; callus culture 0.2; protective coating 0.1; product yield 102.29.