Incorporation of zeaxanthin nanoparticles in yogurt: Influence on physicochemical properties, carotenoid stability and sensory analysis

Nanoliposomes coencapsulating curcumin and vitamin D3 produced by hydration of proliposomes: Effects of the phospholipid composition in the physicochemical characteristics of vesicles and after incorporation in yoghurts

“…In this sense, it is known that most of the phospholipids present in P90H and LS40 are zwitterionic. Thus, it was reasonable to consider that their negative charges may interact with the positive charges presented in casein micelles, helping straighten the protein network and, consequently, reducing syneresis in a similar way as anionic polysaccharides (Campo et al 2019). Additionally, LS40 contains phosphatidic acid and many fatty acids, as well as negatively charged molecules, which may also have contributed to such straightening.…”

“…Yoghurt is one of the most biologically active foods consumed by humans as probiotic carriers, and its ingestion is currently linked to health benefits, including a reduction in cholesterol levels, the stimulation of the immune system and the supply of proteins, lipids and micronutrients (Campo et al . 2019; Abdesslem et al . 2020; Hadjimbei et al .…”

“…Currently, the search for new functional food products has been steadily growing as people are increasingly concerned about their eating habits and pursuing healthier lifestyles. Yoghurt is one of the most biologically active foods consumed by humans as probiotic carriers, and its ingestion is currently linked to health benefits, including a reduction in cholesterol levels, the stimulation of the immune system and the supply of proteins, lipids and micronutrients (Campo et al 2019;Abdesslem et al 2020;Hadjimbei et al 2020;Khaledabad et al 2020). On the other hand, even though yoghurts are not considered rich sources of bioactive compounds, their enrichment can be simple and effective due to their structural characteristics.…”

Utilization of Nanotechnology to Improve the Handling, Storage and Biocompatibility of Bioactive Lipids in Food Applications

“…For instance, astaxanthin has been encapsulated within oil-in-water nanoemulsions that were then successfully introduced into orange juice and milk to form stable carotenoid-fortified products [ 65 ]. Zeaxanthin has been encapsulated in biopolymer nanoparticles and nanoemulsions and then incorporated into yogurt [ 66 ]. Encapsulation of the carotenoids improved their chemical stability, while having no adverse effects on the appearance, color, flavor, consistency, and texture of the fortified yogurts.…”

A Brief Overview of Dietary Zeaxanthin Occurrence and Bioaccessibility

“…Aside from its importance in the assessment of bioavailability, bioaccessibility represents a key factor in designing food formulations that aim at maximizing the absorption of a particular bioactive compound. Recently, yogurt was used as a delivery system for zeaxanthin nanoparticles and nanoemulsions prepared from a natural goji berries extract [ 85 ] and the bioaccessibility of zeaxanthin was 3.66% and 4.46%, respectively. As the consumer preferences have shifted towards more natural and organic food products, the addition of zeaxanthin extracted from rich food sources instead of synthetic zeaxanthin to potentially efficient dietary carriers represents a promising alternative and a great opportunity for the food industry.…”