BIO Web Conf.
Volume 46, 2022International Scientific Online-Conference “Directed Transformation of Alimentary Raw Materials in the Production of Foodstuffs, Food and Biologically Active Additives, Ensuring Quality Control and Safety” (DTARM 2022)
|Number of page(s)||6|
|Published online||22 April 2022|
Methodological approach to the creation of functional foods enriched with encapsulated micronutrients
Krasnodar Research Institute of Storage and Processing of Agricultural Products - branch of the Federal State Budgetary Scientific Institution «North Caucasian Federal Research Center for Horticulture, Viticulture, Winemaking», 350072, Russian Federation, Krasnodar
* Corresponding author: email@example.com
The problem of malnutrition and micronutrient deficiencies in the diets of the population of all age groups is relevant not only for Russia, but also for many countries. An effective solution to this problem is the regular inclusion in the diet of functional foods enriched with bioactive micronutrients. An urgent task in the enrichment of food products with deficient micronutrients is the preservation of their bioactive properties and bioavailability. An effective solution to the problem of maintaining the bioavailability of micronutrients is to use encapsulated micronutrients for food enrichment. We have developed the methodological approach to the creation of functional foods enriched with encapsulated micronutrients, and also formulated the basic requirements for each stage. The implementation of the developed methodological approach will make it possible to create functional food products that ensure the normalization of the nutritional status of the population of different age groups.
© The Authors, published by EDP Sciences, 2022
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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