Use of microcapsules of biologically active substances of callus culture of wild and cultivated plants for the production of functional foods

¹ Department of Food Engineering, Ural State University of Economics, 8 Marta 62, Sverdlovsk Region, Ural Federal District, 620144, Yekaterinburg, Russian Federation
² Department of Food Engineering Agricultural Production, Ural State Agricultural University, st. Karl Liebknecht 42, Sverdlovsk Region, Ural Federal District, 62000, Yekaterinburg, Russian Federation
³ Department of Chemical Technology of Wood, Biotechnology and Nanomaterials (HTDBiN), Ural State Forest Engineering University, Siberian Tract 37, Sverdlovsk Region, Ural Federal District, 620100, Yekaterinburg, Russian Federation

^* Corresponding author: tihonov75@bk.ru

Abstract

This study is focused on developing an innovation instant porridge incorporated with micro-encapsulated Ocimum basilicum and Eleutherococcus senticosus callus cultures and ascorbic acid. It will be one of the best choices for population as a healthy snack in order to enhance the consumer reachability. Ocimum basilicum and Eleutherococcus senticosus callus cultures and ascorbic acid are microencapsulated using the fluidized-bed method. The optimal parameters for extract drying and microencapsulation were determined: temperature 90℃, aspiration 100 ± 0.8 m3/h, solution supply rate to the installation 8 ± 0.3 ml/min, concentration of protective coating and particles 1:4, droplet size 5-10 µm, duration of microencapsulation is 20 minutes. Recipe for innovative instant porridge (net weight, kg): oat flakes 73.0; semi-finished cheese meat product 27.0; table salt 1.2, chicken flavoring 1.2; microencapsulated ascorbic acid and callus cultures: 0.5; ascorbic acid 0.2; callus culture 0.2; protective coating 0.1; product yield 102.29.