Production of yogurts fortified with nanoencapsulated coenzyme Q10: Technological feasibility and bioactive's release during in vitro digestion

The feasibility of incorporating different concentrations (0; 1% – ‘Y1’; 7% – ‘Y7’) of coenzyme Q10 (CoQ10)‐loaded nanoemulsions (Ynano Q10) in yogurts was evaluated, as well as the bioactive's stability during static in vitro digestion. Yogurts were characterised regarding CoQ10 concentrations...

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Bibliographic Details
Published in:International journal of dairy technology 2024-08, Vol.77 (3), p.905-915
Main Authors: Brito‐Oliveira, Thais C, Gonçalves, Gracielle A, Ferreira, Leticia S, Santos, Yves J S, Turatti, Roger C, Oliveira, Gustavo C, Pinho, Samantha C, Callejon, Daniel R
Format: Article
Language:English
Subjects:
Biological activity
Coenzyme Q10
dairy technology
Digestion
Feasibility
Fortified yogurts
In vitro digestion
intestines
nanocapsules
Nanoemulsions
Nanoencapsulation
Rheological properties
Stability
Technology assessment
Yogurt
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Summary:The feasibility of incorporating different concentrations (0; 1% – ‘Y1’; 7% – ‘Y7’) of coenzyme Q10 (CoQ10)‐loaded nanoemulsions (Ynano Q10) in yogurts was evaluated, as well as the bioactive's stability during static in vitro digestion. Yogurts were characterised regarding CoQ10 concentrations, physicochemical/rheological properties and sensory acceptability. Ynano Q10 incorporation has not negatively affected yogurts properties, stability and overall acceptance on sensory tests. Bioactive's stability during in vitro digestion was higher in Ynano Q10 than in fortified yogurts; however, CoQ10 concentrations in yogurts after the intestinal phase (0.008% for Y1 and 0.175% for Y7) were sufficiently high, considering CoQ10 recommended daily intake. The incorporation of nanoencapsulated coenzyme Q10 (CoQ10) – Ynano Q10 – did not affect the physicochemical stability of the yogurts and the quantifications revealed a good stability of the bioactive. The amount of released CoQ10 after the intestinal phase is interesting considering its suggested daily intake.
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.13107