Encapsulated fucoxanthin improves the structure and functional properties of fermented yogurt during cold storage. (1st September 2023)

• Record Type: Journal Article
• Authors: Wang, Chunyan; Wang, Enze; Bai, Ying; Lu, Yujing; Qi, Hang
• Is Part Of: Food chemistry. Volume 419(2023)
• Publication Date: 2023-09-01
• Subjects: Encapsulated-fucoxanthin -- Fermented yogurt -- Structure -- 16SrDNA -- Simulated digestion; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2023.136076
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: FX-fortified yogurt was successfully developed by nanoencapsulation. Nanoencapsulation improved dispersibility of FX extracted from U. pinnatifida . Encapsulated-FX improved the physicochemical stability and structure of yogurt. Encapsulated-FX enhanced bacterial homeostasis in yogurt during cold storage. Encapsulated-FX improved the digestibility and antioxidation of yogurt. Abstract: Fucoxanthin (FX) extracted from Undaria pinnatifida by an ultrasonic-assisted extraction (UAE) procedure was successfully added to the fermented yogurt through a stably nanoencapsulation. The physicochemical characteristics, texture analysis, rheological testing, sensory evaluation, simulated digestion analysis, and 16SrDNA sequencing analysis were used to evaluate the effect of encapsulated-FX on the function, structure and stability of the fermented yogurt during 7 days cold storage. Encapsulated-FX with a highly water dispersion, changed the microstructure of yogurt, making it more uniform and denser, enhanced the antioxidant activity, increased the stability of milk protein in simulated gastric environment in vitro and promoted the absorption of protein small molecule fragments in the intestine, and inhibited the growth of harmful bacteria during cold storage. This study provided a simple strategy for the production of FX-fortified yogurt by using an effective nanoencapsulation technology, and promoted the extraction and application of active ingredients of edible brown algae.