Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, n. 9500, CEP 91501-970 Porto Alegre, RS, Brazil.
Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Sul (IFRS)-Campus Rolante, Rodovia RS-239, Km 68, n. 3505, CEP 95690-000 Rolante, RS, Brazil.
Food Chem. 2019 Dec 15;301:125230. doi: 10.1016/j.foodchem.2019.125230. Epub 2019 Jul 23.
Zeaxanthin nanoparticles (Zea-NP) and zeaxanthin nanoemulsion (Zea-NE) were incorporated in yogurt. Control yogurt (CY), yogurt added of nanoparticles (Y-NP) and yogurt added of nanoemulsion (Y-NE) were evaluated weekly regarding pH, titratable acidity, color, textural parameters, viscosity and syneresis during 28 days. Zeaxanthin retention in Y-NP and Y-NE was also determined over storage. Sensory attributes and morphology were evaluated in all yogurt samples, and zeaxanthin bioaccessibility after in vitro digestion was analyzed in Y-NP and Y-NE after preparation. At the end of storage time, zeaxanthin retention was higher in Y-NP (22.31 ± 2.53%) than in Y-NE (16.84 ± 0.53%). Despite the lower firmness and viscosity observed in Y-NP, these changes were not sensory perceived. The bioaccessibility after in vitro digestion suggested that nanoencapsulation provided a controlled release of the carotenoid. Zea-NP can be incorporated in yogurt, allowing the dispersion of a hydrophobic compound in a hydrophilic matrix, providing stability.
叶黄素纳米颗粒（Zea-NP）和叶黄素纳米乳（Zea-NE）被掺入酸奶中。对照酸奶（CY）、添加纳米颗粒的酸奶（Y-NP）和添加纳米乳的酸奶（Y-NE）在 28 天的储存期内每周评估一次 pH 值、滴定酸度、颜色、质构参数、黏度和持水力。在储存过程中还测定了 Y-NP 和 Y-NE 中叶黄素的保留率。对所有酸奶样品进行了感官属性和形态评估，并在制备后分析了体外消化后 Y-NP 和 Y-NE 中叶黄素的生物可及性。在储存期结束时，Y-NP 中的叶黄素保留率（22.31±2.53%）高于 Y-NE（16.84±0.53%）。尽管 Y-NP 的硬度和黏度较低，但这些变化没有被感官察觉。体外消化后的生物可及性表明，纳米封装提供了类胡萝卜素的控制释放。Zea-NP 可以掺入酸奶中，允许疏水性化合物在亲水性基质中分散，从而提供稳定性。
