Microstructuring food ingredients to ensure their bioavailability in the composition of food systems

The development of food products enriched with biologically active substances and providing the maximum positive effect on health is associated with a number of problems. Often, the created multicomponent system of a food product does not possess the declared properties, which is associated with the low availability of food ingredients and the lack of the possibility of their full incorporation into the food product matrix. In this connection, it becomes necessary to determine technological operations aimed at maintaining or increasing the bioavailability of food ingredients of targeted action. The purpose of this study was to study the possibility of using the microstructuring process based on low-frequency ultrasonic exposure (power - 240 W/l, exposure time - 20 minutes) to minimize limiting factors while maintaining the biological activity of food ingredients in the composition of biologically active additives extracted from brown algae in particular highly sulfated fucoidan heteropolysaccharide. This approach is a promising direction for the food industry in the implementation of technologies for obtaining food with targeted action, which determines the relevance of the research. As a result of the studies, it was proved that the process of microstructuring has a pronounced positive effect on the structure and morphology of the particles of biologically active additives of brown algae. The size of particles decreases on average by 30-40 times, and the total value of the indicator of antioxidant activity increases on average by 3.8 %. The process of microstructuring based on low-frequency ultrasonic action of food ingredients containing biologically active substances of brown algae indirectly contributes to an increase in their bioavailability, which is manifested in the quantitative increase in the protozoa Paramecium caudatum by 29 %.