METHODOLOGY FOR THE APPLICATION OF BIOACTIVE DOUBLE EMULSIONS FOR DAIRY FOOD SYSTEMS

This study examines the effect of embedding a double emulsion into the food matrix of yogurt to create a functional fermented milk product with enhanced physiological properties. Modern approaches to food product development emphasize the enrichment of composition with bioactive components, which contributes to improved digestibility, bioactivity, and antioxidant potential. As part of this work, four yogurt samples containing different dosages of double emulsion (DE:50(PE):50(W) + fucoidan) were developed and comprehensively assessed for their quality characteristics. The results of the study demonstrated that the introduction of a double emulsion at a concentration of 5 % significantly increased the antioxidant activity (AOA), measured using the DPPH method, up to (60.3 ± 0.6) %. Additionally, the bioactivity index (IBA) at the small intestine stage reached (67.5 ± 0.3) %, indicating a high level of retention of biologically active substances after digestion. These parameters confirm that the use of double emulsions in yogurt formulations can enhance the absorption of beneficial components, reduce irritation of the gastric mucosa, and improve the effectiveness of functional nutrition. Further studies confirmed that all samples complied with GOST 31981-2013 standards for organoleptic and physicochemical parameters. The incorporation of double emulsion did not negatively affect key yogurt characteristics such as taste, consistency, acidity, and protein content. Moreover, toxicity assessment using Paramecium caudatum ciliates demonstrated no toxic effects, confirming the safety of the obtained samples. Thus, the integration of double emulsions with fucoidan into yogurt production technology opens new prospects for the development of functional fermented milk products with enhanced nutritional and preventive value. The obtained results can be useful for further improvement of formulations and technological processes in the food industry.