Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/81664
Título: | Incorporation of solid lipid nanoparticles into stirred yogurt: effects in physicochemical and rheological properties during shelf-life |
Autor(es): | Gonçalves, Raquel Filipa Silva Rodrigues, Rui Miguel Martins Vicente, A. A. Pinheiro, A. C. |
Palavras-chave: | lipid-based nanodelivery systems curcumin nanostructures in food food fortification functional foods storage period |
Data: | 2023 |
Editora: | MDPI |
Revista: | Nanomaterials |
Citação: | Gonçalves, R.F.S.; Rodrigues, R.; Vicente, A.A.; Pinheiro, A.C. Incorporation of Solid Lipid Nanoparticles into Stirred Yogurt: Effects in Physicochemical and Rheological Properties during Shelf-Life. Nanomaterials 2023, 13, 93. https://doi.org/10.3390/nano13010093 |
Resumo(s): | The aim of this work was to develop a yogurt fortified with curcumin. Curcumin is a lipophilic compound with a wide range of biological activities; however, it presents low water solubility and low bioavailability, and therefore it was the first to be encapsulated in solid lipid nanoparticles (SLNs). Then the influence of the incorporation of curcumin-loaded SLNs on the physicochemical (i.e., pH, titratable acidity, syneresis and color) and rheological properties of yogurt during its shelf-life (30 days at 4 °C) was evaluated. SLN incorporation into yogurt did not affect pH and titratable acidity compared to the control (i.e., plain yogurt) during shelf-life, even though the yogurt with SLNs presented lower values of pH (4.25 and 4.34) and acidity (0.74% lactic acid and 0.84% lactic acid) than the control in the end, respectively. Furthermore, the yogurt with SLNs presented slightly higher values of syneresis than the control during the shelf-life; however, it did not present visual differences in whey separation. Relative to the color, the incorporation of SLNs into the yogurt imparted a strong yellow color to the sample but did not affect color stability during shelf-life. Both samples showed flow curves with yield stress and shear-thinning behavior during shelf-life, and, regarding the viscoelastic behavior, both showed a typical weak viscoelastic gel with an elastic structure. Overall, curcumin-loaded SLNs incorporation did not affect the physicochemical and rheological stability of yogurt during shelf-life, showing a promising application for the development of new functional foods. |
Tipo: | Artigo |
URI: | https://hdl.handle.net/1822/81664 |
DOI: | 10.3390/nano13010093 |
ISSN: | 2079-4991 |
Versão da editora: | https://www.mdpi.com/2079-4991/13/1/93 |
Arbitragem científica: | yes |
Acesso: | Acesso aberto |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_56011_1.pdf | 3,63 MB | Adobe PDF | Ver/Abrir |
Este trabalho está licenciado sob uma Licença Creative Commons