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: kornena@bk.ru

Abstract

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.