Abstract
The purpose of this study was to study the possibility of using technologies for encapsulating flavonoids to ensure their bioavailability. The study evaluated the possibility of using two approaches to encapsulation: encapsulation in β-cyclodextrin and complex coacervation using gelatin and pectin. The effectiveness of the approaches was evaluated by the indicators of total antioxidant activity (DPPH method) and the calculation of the bioactivity index and bioavailability using the in vitro digestion model. The results of determining the total antioxidant activity showed that the encapsulation of taxifolin led to a slight decrease in the values of the indicator, by about 19.3 % when using encapsulation in β-cyclodextrin and 25.4% when using coacervation. The bioactivity index values for the encapsulated forms were 72.4 and 86.8 % when encapsulating in β-cyclodextrin and coacervation, respectively, versus 51.2 % for the original form of taxifolin. Encapsulation technologies made it possible to ensure the safety of taxifolin by 1.2 and 1.8 times in comparison with the control when using encapsulation in β-cyclodextrin and coacervation, respectively.