Modeling and optimization of qualitative characteristics and stability of colloidal nanocomplexes for application in clear acidic drinks

Nowadays, natural biopolymers such as proteins and polysaccharides in the preparation of biodegradable nanoparticles in food and pharmaceutical industries are of particular interest. The aim of this study was modeling and optimization of three component nanocomplex (protein, polysaccharide and small molecule emulsifier) production and study their stability using the BoxBehnken design. For each response, second order polynomial models were developed using multiple linear regression analysis. Analysis of variance confirmed that the models were highly significant (p