Technology of rowanberry encapsulation for optimization of functional food production formulations

Abstract

The paper describes the potential of the use of pectin with a low degree of esterification as a matrix for encapsulation of rowanberry powder. Using pectin with a low degree of esterification allowed to increase the antioxidant activity of the powder on 12.5% and its bioflavonoids content on 27% in comparison to previously obtained results and showed the possibility of improving of nutritional value of curd desserts where the powder can be used as a functional food ingredient in amount of 14%. It is also shown that encapsulated rowanberry powder with PLDE can increase the antioxidant activity, vitamin C and bioflavonoids content of curd desserts enriched with it.