Production of yogurts fortified with nanoencapsulated coenzyme Q10: Technological feasibility and bioactive's release during in vitro digestion
Corresponding Author
Thais C Brito-Oliveira
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
Author for correspondence. E-mail: [email protected]
Contribution: Conceptualization, Investigation, Writing - original draft, Methodology, Data curation, Project administration, Formal analysis, Resources, Funding acquisition
Search for more papers by this authorGracielle A Gonçalves
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
Contribution: Investigation, Formal analysis
Search for more papers by this authorLeticia S Ferreira
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
Contribution: Investigation, Formal analysis
Search for more papers by this authorYves J S Santos
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
Contribution: Investigation, Methodology
Search for more papers by this authorRoger C Turatti
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
Contribution: Conceptualization
Search for more papers by this authorGustavo C de Oliveira
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
Contribution: Conceptualization
Search for more papers by this authorSamantha C Pinho
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
Contribution: Conceptualization, Writing - review & editing, Supervision, Visualization, Validation
Search for more papers by this authorDaniel R Callejon
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
Contribution: Supervision, Writing - review & editing, Funding acquisition, Resources
Search for more papers by this authorCorresponding Author
Thais C Brito-Oliveira
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
Author for correspondence. E-mail: [email protected]
Contribution: Conceptualization, Investigation, Writing - original draft, Methodology, Data curation, Project administration, Formal analysis, Resources, Funding acquisition
Search for more papers by this authorGracielle A Gonçalves
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
Contribution: Investigation, Formal analysis
Search for more papers by this authorLeticia S Ferreira
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
Contribution: Investigation, Formal analysis
Search for more papers by this authorYves J S Santos
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
Contribution: Investigation, Methodology
Search for more papers by this authorRoger C Turatti
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
Contribution: Conceptualization
Search for more papers by this authorGustavo C de Oliveira
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
Contribution: Conceptualization
Search for more papers by this authorSamantha C Pinho
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
Contribution: Conceptualization, Writing - review & editing, Supervision, Visualization, Validation
Search for more papers by this authorDaniel R Callejon
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
Contribution: Supervision, Writing - review & editing, Funding acquisition, Resources
Search for more papers by this authorAbstract
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.
Conflict of interest
The authors declare no conflict of interest.
Open Research
DATA AVAILABILITY STATEMENT
The data that support the findings of this study are available on request from the corresponding author. The data are not publicly available due to privacy or ethical restrictions.
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