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

Author:

Brito‐Oliveira Thais C1,Gonçalves Gracielle A2,Ferreira Leticia S2,Santos Yves J S2ORCID,Turatti Roger C1,de Oliveira Gustavo C1,Pinho Samantha C2,Callejon Daniel R1

Affiliation:

1. Yosen Nanotechnology, SUPERA Parque de Inovação e Tecnologia – Av. Dra. Nadir Águiar 1.805 – Jardim Dr. Paulo Gomes Romeo Ribeirão Preto SP 14056‐667 Brazil

2. Department of Food Engineering, School of Animal Science and Food Engineering University of São Paulo (USP) Av. Duque de Caxias Norte, 225 Pirassununga 13635900 SP Brazil

Abstract

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.

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Wiley

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