Articles
Encapsulation Use for the Property Retention of the Vegetable Oils Blend
Authors:
Nadezhda M. Podgornova, Alexandra A. Grunina
Abstract:
The balance of fatty acids obtained by the human body belonging to different groups (saturated, monounsaturated, polyunsaturated) and families (Omega-3, Omega-6) are the basis of their beneficial effect on metabolic processes. The article purpose is to substantiate the encapsulation use of vegetable oils blend balanced in fatty acid composition. A man developed the optimal composition of the vegetable oils blend by mathematical optimization methods using various software products. Based on the optimization results of the fatty acid composition, a man revealed a blend of three oils: rosehip, pumpkin and sea buckthorn. However, exposure to adverse conditions leads to the fact that vegetable oils undergo oxidative processes causing their spoilage and rancidity. To solve this problem, the researchers used the encapsulation technology to protect the easily oxidized ingredients of the product and control their release. To date, there are many encapsulation methods of biologically active substances. The authors analyzed information on the practical application and technological features of some encapsulation methods. They developed and tested a drip method with averaged for encapsulation of vegetable oils blend. This method enables to obtain microcapsulated products with high-tech properties serviceable for practical use.
Keywords:
vegetable oils; blending; fatty acids; encapsulation; encapsulation methods
For citation:
Nadezhda M. Podgornova, Alexandra A. Grunina. Encapsulation Use for the Property Retention of the Vegetable Oils Blend. Индустрия питания|Food Industry. 2022. Vol. 7, No. 1. Pp. 39–45. DOI: 10.29141/2500-1922-2022-7-1-5
