PreprintArticleVersion 1This version is not peer-reviewed
Incorporation Impact of Fucoxanthin‐Loaded Nanoliposome in Yogurt on Its Antioxidant, Physicochemical and Rheological Properties under Cold Storage Condition
Version 1
: Received: 18 July 2024 / Approved: 18 July 2024 / Online: 19 July 2024 (11:56:18 CEST)
How to cite:
Robles-García, M. Á.; Del-Toro-Sánchez, C. L.; Limón-Vargas, G.; Gutiérrez-Lomelí, M.; Avila-Novoa, M. G.; Villalpando-Vargas, F. V.; Vega-Ruiz, B.; Bernal-Mercado, T.; Iturralde-García, R. D.; López-Berrellez, R. G.; González-Vega, R. I. Incorporation Impact of Fucoxanthin‐Loaded Nanoliposome in Yogurt on Its Antioxidant, Physicochemical and Rheological Properties under Cold Storage Condition. Preprints2024, 2024071508. https://doi.org/10.20944/preprints202407.1508.v1
Robles-García, M. Á.; Del-Toro-Sánchez, C. L.; Limón-Vargas, G.; Gutiérrez-Lomelí, M.; Avila-Novoa, M. G.; Villalpando-Vargas, F. V.; Vega-Ruiz, B.; Bernal-Mercado, T.; Iturralde-García, R. D.; López-Berrellez, R. G.; González-Vega, R. I. Incorporation Impact of Fucoxanthin‐Loaded Nanoliposome in Yogurt on Its Antioxidant, Physicochemical and Rheological Properties under Cold Storage Condition. Preprints 2024, 2024071508. https://doi.org/10.20944/preprints202407.1508.v1
Robles-García, M. Á.; Del-Toro-Sánchez, C. L.; Limón-Vargas, G.; Gutiérrez-Lomelí, M.; Avila-Novoa, M. G.; Villalpando-Vargas, F. V.; Vega-Ruiz, B.; Bernal-Mercado, T.; Iturralde-García, R. D.; López-Berrellez, R. G.; González-Vega, R. I. Incorporation Impact of Fucoxanthin‐Loaded Nanoliposome in Yogurt on Its Antioxidant, Physicochemical and Rheological Properties under Cold Storage Condition. Preprints2024, 2024071508. https://doi.org/10.20944/preprints202407.1508.v1
APA Style
Robles-García, M. Á., Del-Toro-Sánchez, C. L., Limón-Vargas, G., Gutiérrez-Lomelí, M., Avila-Novoa, M. G., Villalpando-Vargas, F. V., Vega-Ruiz, B., Bernal-Mercado, T., Iturralde-García, R. D., López-Berrellez, R. G., & González-Vega, R. I. (2024). Incorporation Impact of Fucoxanthin‐Loaded Nanoliposome in Yogurt on Its Antioxidant, Physicochemical and Rheological Properties under Cold Storage Condition. Preprints. https://doi.org/10.20944/preprints202407.1508.v1
Chicago/Turabian Style
Robles-García, M. Á., Reyna Guadalupe López-Berrellez and Ricardo Iván González-Vega. 2024 "Incorporation Impact of Fucoxanthin‐Loaded Nanoliposome in Yogurt on Its Antioxidant, Physicochemical and Rheological Properties under Cold Storage Condition" Preprints. https://doi.org/10.20944/preprints202407.1508.v1
Abstract
In the pursuit of functional foods that promote health, nanoliposomal carriers have been used to enhance the stability and functionality of dairy products such as yogurt, promising therapeutic benefits. This study aimed to evaluate the impact of fucoxanthin-loaded nanoliposomes in yogurt on its antioxidant, physico-chemical, and rheological properties under cold storage (21 days). Fucoxanthin-loaded nanoliposomes were prepared using the ultrasonic film dispersion technique and added at concentrations of 0%, 5% and 10% at the yogurt (Y-C, Y-FXN-5, Y-FXN-10). Homogeneous and uniform nanoliposomes (98.28 nm) were ob-tained, preserving their integrity and functionality, and ensuring prolonged release and bioavailability of fucoxanthin. Y-FXN-10 maintained the highest antioxidant activity according to the DPPH (52.96%), ABTS (97.97%), and FRAP (3.16 mmol ET/g) methods. This formulation exhibited enhanced erythroprotective potential, inhibiting hemolysis, photohemolysis, and heat-induced hemolysis, thereby preventing lipid pe-roxidation. However, viscosity and firmness decreased, affecting the texture and appearance. Sensory properties such as color, flavor, aftertaste, texture, and overall acceptance improved with the 10% fuco-xanthin-enriched yogurt formulation. These results suggest that nanoliposomal are suitable for carries fuco-xanthin, their incorporation into food matrices is key to developing functional foods. Regulatory approvals and consumer perceptions regarding nanotechnology-based products must be addressed, emphasizing their safety and health benefits.
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
