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.
emulsion food systems, encapsulation efficiency, vitamin B1, vitamin E, shelf life
1. Myakinkov, A. G. Liposomes in the food industry: prospects for use / A. G. Myakinkov // Food and processing industry. Abstract journal. - 2001. - No. 2. - P. 764.
2. Murashova, N. M. Micelles, microemulsions and lyotropic liquid crystals as promising functional nanomaterials / N. M. Murashova, M. Yu. Kuptsova // Chemical industry today. - 2019. - No. 6. - P. 64-69.
3. Valuev, I. L., Vanchugova, L. V., Valuev, L. I. Polymer hydrogels for controlled release of insulin, Applied Biochemistry and Microbiology. - 2020. - T. 56. - No. 5. - S. 428-435. - DOIhttps://doi.org/10.31857/S0555109920050153.
4. Certificate of state registration of the computer program No. 2021661916 Russian Federation. Computer program for designing the optimal ratio of polyunsaturated fatty acids of the fatty base: No. 2021660827: Appl. 07/08/2021 : publ. 07/19/2021 / O. V. Feofilaktova, D. V. Grashchenkov; applicant Ural State Economic University.
5. Feofilaktova, O.; Zavorokhina, N.; Karkh, D. Optimization of Technological Parameters for the Stable Base Formation of Emulsion Food Products. AIP Conference Proceedings. 2021. Vol. 2419. Iss. 1. Article Number: 020016. DOI: https://doi.org/10.1063/5.0069259.
