Robles-García Miguel Ángel, Del-Toro-Sánchez Carmen Lizette, Limón-Vargas Germán, Gutiérrez-Lomelí Melesio, Avila-Novoa María Guadalupe, Villalpando-Vargas Fridha Viridiana, Vega-Ruiz Brenda, Bernal-Mercado Ariadna Thalía, Iturralde-García Rey David, Gómez-Guzman Abril Ivett Priscilla, Ramírez-Briones Ernesto, López-Berrellez Reyna Guadalupe, González-Vega Ricardo Iván
Department of Medical and Life Sciences, Cienega University Center (CUCIÉNEGA), University of Guadalajara, Av. Universidad 1115, Lindavista, Ocotlán 47820, JA, Mexico.
Department of Research and Postgraduate in Food, University of Sonora, Blvd Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, SO, Mexico.
Molecules. 2025 Apr 21;30(8):1854. doi: 10.3390/molecules30081854.
In pursuing functional foods that promote health, nanoliposomal carriers have been used to enhance the stability and functionality of dairy products such as yogurt, promising therapeutic benefits. This study aimed to evaluate the impact of fucoxanthin-loaded nanoliposomes in yogurt on its antioxidant, physicochemical, and rheological properties under cold storage (21 days). Fucoxanthin-loaded nanoliposomes were prepared using the ultrasonic film dispersion technique and added at concentrations of 0%, 5%, and 10% in the yogurt (Y-C, Y-FXN-5, Y-FXN-10). Homogeneous and uniform nanoliposomes (98.28 nm) were obtained, preserving their integrity and functionality and ensuring the prolonged release and bioavailability of fucoxanthin. Y-FXN-10 maintained the highest antioxidant activity according to the DPPH (52.96%), ABTS (97.97%), and FRAP (3.16 mmol ET/g) methods. This formulation exhibited enhanced erythroprotective potential, inhibiting hemolysis, photohemolysis, and heat-induced hemolysis. However, viscosity and firmness decreased, affecting the texture and appearance. Sensory properties such as the color, flavor, aftertaste, texture, and overall acceptance improved with the 10% fucoxanthin-enriched yogurt formulation. These results suggest that nanoliposomes are suitable for carrying fucoxanthin. Their incorporation into food matrices is critical to developing functional foods. Regulatory approvals and consumer perceptions regarding nanotechnology-based products must be addressed, emphasizing their safety and health benefits.
在追求促进健康的功能性食品过程中，纳米脂质体载体已被用于提高酸奶等乳制品的稳定性和功能性，具有潜在的治疗益处。本研究旨在评估冷藏（21天）条件下，添加岩藻黄质的纳米脂质体对酸奶的抗氧化、物理化学和流变学性质的影响。采用超声薄膜分散技术制备了负载岩藻黄质的纳米脂质体，并以0%、5%和10%的浓度添加到酸奶中（Y-C、Y-FXN-5、Y-FXN-10）。获得了均匀且大小均一的纳米脂质体（98.28 nm），保持了其完整性和功能性，并确保了岩藻黄质的长效释放和生物利用度。根据DPPH（52.96%）、ABTS（97.97%）和FRAP（3.16 mmol ET/g）方法，Y-FXN-10保持了最高的抗氧化活性。该配方表现出增强的红细胞保护潜力，可抑制溶血、光溶血和热诱导溶血。然而，粘度和硬度下降，影响了质地和外观。10%富含岩藻黄质的酸奶配方在颜色、风味、余味、质地和总体接受度等感官特性方面有所改善。这些结果表明纳米脂质体适合携带岩藻黄质。将其纳入食品基质对于开发功能性食品至关重要。必须解决监管部门的批准以及消费者对基于纳米技术的产品的看法问题，强调其安全性和健康益处。
