The paper presents some data on the study of nanostructured unabi in different shells, such as carrageenan, xanthan, konjac and gellan gum, agar-agar, sodium carboxymethyl cellulose and sodium alginate at the ratio of core and shell 1: 3. We can note the change in nanoparticle size depending on the nature of the shell. For example, the largest average dimensions (340 and 420 nm) are formed in xanthan gum and sodium carboxymethyl cellulose respectively. And the smallest average size (152 nm) is formed in sodium alginate. At the same time, the smallest dimension of D10 (37.4 nm) is produced by gellan gum. The results obtained can be used for the development of new medicinal products and in the food industry for the development of functional products.
The paper presents some data on the study of nanostructured unabi in different shells, such as carrageenan, xanthan, konjac and gellan gum, agar-agar, sodium carboxymethyl cellulose and sodium alginate at the ratio of core and shell 1: 3. We can note the change in nanoparticle size depending on the nature of the shell. For example, the largest average dimensions (340 and 420 nm) are formed in xanthan gum and sodium carboxymethyl cellulose respectively. And the smallest average size (152 nm) is formed in sodium alginate. At the same time, the smallest dimension of D10 (37.4 nm) is produced by gellan gum. The results obtained can be used for the development of new medicinal products and in the food industry for the development of functional products.