Encapsulated fucoxanthin improves the structure and functional properties of fermented yogurt during cold storage

[Display omitted] •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 yog...

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Bibliographic Details
Published in:Food chemistry 2023-09, Vol.419, p.136076-136076, Article 136076
Main Authors: Wang, Chunyan, Wang, Enze, Bai, Ying, Lu, Yujing, Qi, Hang
Format: Article
Language:English
Subjects:
16SrDNA
absorption
antioxidant activity
Chemical Phenomena
cold storage
Cold Temperature
digestion
Encapsulated-fucoxanthin
encapsulation
fermentation
Fermented yogurt
food chemistry
intestines
microstructure
milk proteins
Milk Proteins - analysis
nanocapsules
sensory evaluation
Simulated digestion
Structure
texture
Undaria pinnatifida
Xanthophylls - analysis
yogurt
Yogurt - analysis
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Summary:[Display omitted] •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. 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.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2023.136076