One of the promising areas of ROSI's applied research activities is the study of practical problems of synthesis of micro- and nanostructures. The corresponding work is being carried out on the basis of the Laboratory of Synthesis of Micro- and Nanostructures (a structural unit of the Department of Food Technologies of ROSI).

The start date of the laboratory is 01.07.2016.

The founder of the laboratory is Alexander Krolevets, Doctor of Chemical Sciences.
The head of the laboratory is Vladimir Kutsenko, Candidate of Technical Sciences.
Laboratory staff:
Novikov Sergey – Senior Researcher, Candidate of Technical Sciences;
Glotova Svetlana – Researcher;
Budylina Marina - laboratory assistant

The Laboratory of synthesis of micro- and nanostructures is developing methods of synthesis and synthesis nano ingredients based on herbal ingredients - vitamins, antioxidants, adaptogens and etc.
At the moment the laboratory has received more than 500 patents, which confirms the authorship of nanocapsulation of various substances.
Areas of use:
• food processing industry
• pharmacy
• medicine
• veterinary science
• agriculture
• cosmetology
• genetic engineering
• feed for farm animals
Currently the following microcapsules are obtained:
• vitamins (A, B, C, D, E, K, PP)
• micro and macro elements
• oxides and salts (La, Ce, Sr, Ti, Al, Cu(l), Cu(ll), Mn, Ni, Co)
• antioxidants (green tea, rosemary, quercetin, taxifolin, hips, spinach, betulin, jujube)
• adaptogens (schisandra chinensis, siberian ginseng, rhodiolarosea, ginseng, aralia elata)
• drugs (antibiotics, rivanol, extracts of herbs with sedative, extracts of herbs with cardiotonic effect, extracts of herbs with spasmolytic effect)
• animal feed supplements (all of the mentioned above ingredients, as well as chlorella and spirulina nanocapsules)
• antibiotics (cephalosporin, penicillin, aminoglycoside, fluoroquinolones)
• substanses for processing and disinfection of cowsheds and pigsties: ecocide
The size of the nanocapsules can differ from 40 to 400 nm.
Designed nanocapsules can be used as additives in food products such as bakery and dairy products, ice cream, confectionery, children's, sports, therapeutic and preventive nutrition, etc. in order to improve their nutritional value and the targeted delivery of nutrients in certain sectors of the digestive tract of the human body.

Additional advantages of using encapsulated substances as food additives.
1. Targeted delivery of the encapsulated substance in a particular sector of the human body. That allows:
• to overcome the acidic stomach environment, while remaining in the initial state, and assimilated by the body in the right department
• to increase the bioavailability of substances in dozens of times in comparison with the same amounts of non-encapsulated substances
• to reduce a contraindication application of certain nutrients
• to reduce the consumption of vitamins and other micro and macronutrients in the production process while maintaining the effect of exposure
2. Acquisition of the water-soluble properties of encapsulated fat-soluble vitamins allows to usethem for enrichment of food, including "low-fat".
3. Prolonged action, which is achieved through the use of the combined multicupsules systems of differing size, thickness and nature of their shell, placed in a capsuleprovides a certain level of vitamins, micro- and macronutrients encapsulated other substances in the body.
Soluble intestinal membrane protects unstable vitamins (for example, C, B2, K), antioxidants and other substances that can be used for the enrichment of their functional products of therapeutic and prophylactic, children's and sports nutrition. Nanoencapsulation can mask the taste and odor of additives that are introduced into the food, while the organoleptic properties of the product are maintained.