The paper presents the properties of nanostructured Eleutherococcus; self-organization and particle size are determined using the NTA method. It is shown that the smallest size of nanocapsules is in konjac gum (191 nm), and the largest size is in xanthan gum (464 nm). The resulting nanostructured Eleutherococcus can be used in the production of marmalade.

The paper presents the properties of nanostructured zinc salts and their application for the production of functional food for preventive purposes on the example of marmalade, kefir, ice cream and bakery products. The size of nanostructured zinc sulfate was determined by the NTA method. As it turned out, the size of nanoparticles is 145 nm, and the polydispersity coefficient has a value of 1.34, which indicates its ellipsoid shape. These data allow using the synthesized product for functional purposes.

The paper provides information on the real possibility of using nanostructured vitamin D for enriching food products, it is illustrated through the examples of marmalade, yoghurt, ice cream and the production of bakery products. English version of the article on pp. 240-245 at URL: https://panor.ru/articles/fortification-of-food-products-with-nanostructured-vitamin-d/65958.html

The paper presents the properties of nanostructured folic acid and its application for the production of functional food for preventive purposes on the example of marmalade, ice cream and bakery products. The size of nanostructured folic acid was determined by the NTA method. As it turned out, the size of nanoparticles is 160 nm, which makes it possible to use this product for functional purpose.