Nanomicrotechnologies for adding active ingredients in food compositions | Наномикротехнологии включения активных ингредиентов в пищевые композиции
2010
Ivankin, A.N. | Yushina, Yu.K. | Gorbunova, N.A., The V.M. Gorbatov All-Russia Research and Development Inst. of Meat Industry, Moscow (Russian Federation) | Evdokimov, Yu.M. | Oliferenko, T.L., Moscow State Forest Univ. (Russian Federation)
A possibility to create more resistant immobilized vitamin forms was studied. The vitamin immobilization of water-fat emulsions with stabilizers based on sodium alginate and carboxy methyl cellulase was carried out under effect of a rapid-transfer device and ultrasound. The formula of the micronanoemulsion comprised 20% of lipid base, 30-35% of a vitamin mixture and 1% of a mixture of stabilizing agents. This emulsion composition increased the temperature resistance of vitamins. Immobilization of vitamins into micronanocapsules reduced the degredation rate of the main vitamins. The preliminary tests have shown that the content of vitamins in meat farce in the ham production after thermal treatment lost 10, 18 and 15% for vitamins B1, B2 and B2, respectively. When keeping the products at +2 degrees C, the losses of vitamins were, 2, 2 and 1%, respectively. The losses of vitamins in the ham farce enriched in a micronanoemulsion of immobilized vitamins after thermal treatment were 2, 4 and 5%. At storage these losses were less than 1%. The investigation confirmed the relative resistance to temperature exposure of the vitamin micronanoemulsion both experimentally and in tests as a component of meat products
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