Nanoemulsion with Coconut Oil and Soy Lecithin as a Stable Delivery System for Lycopene and Its Incorporation into Yogurt to Enhance Antioxidant Properties and Maintain Quality

Abstract

The main objectives of this study were to develop a lycopene nanoemulsion as a delivery system for lycopene using an ultrasonication technique and to examine its incorporation into yogurt to enhance the antioxidant properties and maintain quality. The aqueous phase of the nanoemulsion included soy lecithin as an emulsifier, and its oil phase consisted of coconut oil and lycopene. The surface morphology of the nanoemulsion was studied using scanning electron microscopy. The incorporation of ingredients and their interaction in the nanoemulsion were studied using FTIR and Raman spectroscopy. The stability of the lycopene nanoemulsion was checked for 42 days. The prepared nanoemulsion was then incorporated into yogurt (LNEY) to analyze the changes in the physiochemical and antioxidant propertiess. A shelf life study was carried out, and we determined that the sample containing the lycopene nanoemulsion showed better antioxidant and physiochemical properties and also enhanced the viability of Lactobacillus delbrueckii subsp. bulgaricus up to 28 days compared to the control. Therefore, this lycopene-enriched nanoemulsion is suggested as an effective delivery system for lycopene in fat-rich probiotic food products.

Transglutaminase-Induced Free-Fat Yogurt Gels Supplemented with Tarragon Essential Oil-Loaded Nanoemulsions: Development, Optimization, Characterization, Bioactivity, and Storability

“…The positive and negative control samples were ascorbic acid (0.1 mg/mL) and the yogurt sample prepared without TEO-NE. The SA DPPH· rate of yogurt samples was calculated by the following equation (Equation (12)) [ 68 ]: where A c and A s are the absorbance of negative-control and sample, respectively.…”

The Application of Natural Carotenoids in Multiple Fields and Their Encapsulation Technology: A Review

“…The mass and antioxidant activity of lycopene were effectively maintained for a duration of 28 days. Furthermore, sensory attributes were also found to be improved in comparison to control samples [ 63 ].…”

Recent Advances in Lycopene for Food Preservation and Shelf-Life Extension

“…Nanoemulsions are prepared in a similar way to traditional emulsions, but the nanoemulsions are homogenized using an ultrasonic homogenizer to achieve an emulsion droplet size that is 10–100 times smaller particle size than ordinary emulsions [ 76 ]. In the study by Himanath et al [ 77 ], nanoemulsions with coconut oil and soy lecithin were incorporated into yogurt as a stable delivery system for lycopene to improve antioxidant properties and maintain quality. It should be noticed that soy lecithin was used as an emulsifier in this study.…”

“…For liquid milk such as yogurt and milk, which have a lower fat content compared to butter and cream, the direct addition of lycopene may lead to layer separation, so researchers usually prepare emulsion containing lycopene first and then add the emulsion to dairy products [ 74 , 77 ]. According to the results of the storage stability experiment, the incorporation of lycopene nanoemulsions not only did not have any effect on the physicochemical properties of the yogurt, but also enhanced the antioxidant activity and maintained the quality of yogurt for 28 days [ 77 ]. It also helped to improve the viability of L. delbrueckii subsp.…”