Details

Autor(en) / Beteiligte

• Sergeeva, I U
• Starovoitova, K V
• Dolgolyuk, I V
• Kiseleva, T F
• Tereshchuk, L V
• Ryabokoneva, L A

Titel

Encapsulation of curly parsley extract and its use in creating functional drinks

Ist Teil von

• IOP conference series. Earth and environmental science, 2022-07, Vol.1052 (1), p.12004

Ort / Verlag

Bristol: IOP Publishing

Erscheinungsjahr

2022

Quelle

EZB Free E-Journals

Beschreibungen/Notizen

• Abstract Drinks are the most suitable matrix for including biologically active ingredients, which opens prospects for expanding the range of functional and preventive foods. World science knows and has proven many functional properties of flavonoids and their effectiveness in treating and preventing various diseases. Therefore, flavonoids are among the most sought-after functional ingredients widely used in the food and pharmaceutical industries. However, their use is limited due to their low bioavailability, low solubility, low stability, and off-target release. Various methods of encapsulation of biologically active substances have been developed. The work aims to develop a functional soft drink with the optimization of the method of introducing biologically active substances into the drink's composition to ensure the preservation of the beneficial properties of the drink during production and storage. A concentrate of biologically active substances isolated from the curly parsley leaves grown in the Russian Federation's Kemerovo region was used as a functional ingredient. The composition of the resulting concentrate was investigated. Also, the research objects were collagen substances obtained from fish waste and sea buckthorn juice concentrate, used as functional ingredients of the drink. The process of obtaining a collagen substance that performs both technological functions in capsules and the role of a functional ingredient has been investigated. Encapsulation of functional ingredients was carried out. As a result of research, a functional non-alcoholic drink formulation was obtained with sea buckthorn juice and an encapsulated extract of biologically active substances from curly parsley (Petroselinum crispum). One serving of the drink contains 1 g of collagen and 40 mg of flavonoids. These results allow calling the product functional and recommend it for inclusion in the diets of a healthy population to improve health and prevent diseases.