Thanks to their antioxidant and antibacterial activities, we are working on developing encapsulates by complexing soy protein isolate and salvia officinalis, then form nanofilms from the encapsulate, and test it on different foods. Other tests, including scanning electron microscopy, antioxidant activity, flavonoids, and phenolic compounds, are also conducted to deduce their characteristics and have a full picture of the potential factors for the efficacy of the encapsulate and nanofilm. After applying on food, the food is monitored for a duration under specific conditions before concluding whether the bioactive compounds assisted in preserving it or not.

Шарабати А. (науч. рук. Еремеева Н.Б.) Development of Nanofilms Via the Usage of Soy Protein Isolate and Salvia officinalis Extract // Сборник тезисов докладов конгресса молодых ученых. Электронное издание. – СПб: Университет ИТМО, [2024]. URL: https://kmu.itmo.ru/digests/article/12714