Encapsulation of curly parsley extract and its use in creating functional drinks

Abstract Drinks are the most suitable matrix for including biologically active ingredients, which opens prospects expanding range of functional and preventive foods. World science knows has proven many properties flavonoids their effectiveness in treating preventing various diseases. Therefore, among sought-after ingredients widely used food pharmaceutical industries. However, use is limited due to low bioavailability, solubility, stability, off-target release. Various methods encapsulation substances have been developed. The work aims develop a soft drink with optimization method introducing into drink's composition ensure preservation beneficial during production storage. A concentrate isolated from curly parsley leaves grown Russian Federation's Kemerovo region was as ingredient. resulting investigated. Also, research objects were collagen obtained fish waste sea buckthorn juice concentrate, drink. process obtaining substance that performs both technological functions capsules role ingredient Encapsulation carried out. As result research, non-alcoholic formulation an encapsulated extract (Petroselinum crispum). One serving contains 1 g 40 mg flavonoids. These results allow calling product recommend it inclusion diets healthy population improve health prevent