Tamarillo Polyphenols Encapsulated-Cubosome: Formation, Characterization, Stability during Digestion and Application in Yoghurt

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aut.relation.endpage520
aut.relation.issue3en_NZ
aut.relation.journalAntioxidantsen_NZ
aut.relation.startpage520
aut.relation.volume11en_NZ
aut.researcherYoo, Ji Yeon
dc.contributor.authorDiep, TTen_NZ
dc.contributor.authorYoo, MJYen_NZ
dc.contributor.authorRush, Een_NZ
dc.date.accessioned2022-03-23T00:47:55Z
dc.date.available2022-03-23T00:47:55Z
dc.description.abstractTamarillo extract is a good source of phenolic and anthocyanin compounds which are well-known for beneficial antioxidant activity, but their bioactivity maybe lost during digestion. In this study, promising prospects of tamarillo polyphenols encapsulated in cubosome nanoparticles prepared via a top-down method were explored. The prepared nanocarriers were examined for their morphology, entrapment efficiency, particle size and stability during in vitro digestion as well as potential fortification of yoghurt. Tamarillo polyphenol-loaded cubosomes showed cubic shape with a mean particle size of 322.4 ± 7.27 nm and the entrapment efficiency for most polyphenols was over 50%. The encapsulated polyphenols showed high stability during the gastric phase of in vitro digestion and were almost completely, but slowly released in the intestinal phase. Addition of encapsulated tamarillo polyphenols to yoghurt (5, 10 and 15 wt% through pre- and post-fermentation) improved the physicochemical and potential nutritional properties (polyphenols concentration, TPC) as well as antioxidant activity. The encapsulation of tamarillo polyphenols protected against pH changes and enzymatic digestion and facilitated a targeted delivery and slow release of the encapsulated compounds to the intestine. Overall, the cubosomal delivery system demonstrated the potential for encapsulation of polyphenols from tamarillo for value-added food product development with yoghurt as the vehicle.en_NZ
dc.identifier.citationAntioxidants 2022, 11, 520. https:// doi.org/10.3390/antiox11030520
dc.identifier.doi10.3390/antiox11030520en_NZ
dc.identifier.issn2076-3921en_NZ
dc.identifier.urihttps://hdl.handle.net/10292/15021
dc.languageenen_NZ
dc.publisherMDPI AGen_NZ
dc.relation.urihttps://www.mdpi.com/2076-3921/11/3/520
dc.rightsCopyright: © 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/
dc.rights.accessrightsOpenAccessen_NZ
dc.subjectTamarillo extract; Yoghurts; Cubosome; Polyphenols; Encapsulation; In vitro digestion
dc.titleTamarillo Polyphenols Encapsulated-Cubosome: Formation, Characterization, Stability during Digestion and Application in Yoghurten_NZ
dc.typeJournal Article
pubs.elements-id451151
pubs.organisational-data/AUT
pubs.organisational-data/AUT/Faculty of Design & Creative Technologies
pubs.organisational-data/AUT/Faculty of Design & Creative Technologies/Faculty Central - DCT
pubs.organisational-data/AUT/Faculty of Health & Environmental Science
pubs.organisational-data/AUT/Faculty of Health & Environmental Science/School of Science
pubs.organisational-data/AUT/Faculty of Health & Environmental Science/School of Science/Food Science & Microbiology Department
pubs.organisational-data/AUT/Faculty of Health & Environmental Science/School of Sport & Recreation
pubs.organisational-data/AUT/Faculty of Health & Environmental Science/School of Sport & Recreation/Physical Activity, Nutrition & the Outdoors Department
pubs.organisational-data/AUT/PBRF
pubs.organisational-data/AUT/PBRF/PBRF Health and Environmental Sciences
pubs.organisational-data/AUT/PBRF/PBRF Health and Environmental Sciences/HA Science 2018 PBRF
pubs.organisational-data/AUT/PBRF/PBRF Health and Environmental Sciences/HS Sports & Recreation 2018 PBRF
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