Application of novel nanofiber liposomes coated with C3G in yogurt
Cyanidin-3-O-glucoside (C3G) is the most abundant and widely applied anthocyanin in nature, possessing potent anti-inflammatory, antioxidant, and anticancer activities. However, the applications are greatly limited by its susceptibility to degradation under external environmental factors. This study...
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| Format: | Article |
| Language: | English |
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Science Press (China Science Publishing & Media Ltd.)
2024-05-01
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| Series: | Shenzhen Daxue xuebao. Ligong ban |
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| Online Access: | https://journal.szu.edu.cn/en/#/digest?ArticleID=2621 |
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| _version_ | 1850221654380118016 |
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| author | SHI Baoping LIU Xiaobing WANG Huaixu CHENG Kawing |
| author_facet | SHI Baoping LIU Xiaobing WANG Huaixu CHENG Kawing |
| author_sort | SHI Baoping |
| collection | DOAJ |
| description | Cyanidin-3-O-glucoside (C3G) is the most abundant and widely applied anthocyanin in nature, possessing potent anti-inflammatory, antioxidant, and anticancer activities. However, the applications are greatly limited by its susceptibility to degradation under external environmental factors. This study aimed to enhance the stability of liposomes by incorporating Fibersol-2 (a water-soluble, digestible-resistant fiber gel) into the liposome formulation, and to evaluate the effects of adding the resulting nanofiber liposomes to milk during fermentation on the relevant properties of the resulting yogurt. The experiment reveals that adding nanofiber liposomes to yogurt results in the following outcomes: a significant promotion of the proliferation of Lactobacillus bulgaricus and Streptococcus thermophilus; a decrease in pH and an increase in acidity of the yogurt; an increase in water-holding capacity, diacetyl content, and antioxidant activity of the yogurt, as well as inhibition of yogurt protein oxidation. Furthermore, the addition of nanofiber liposomes has the positive effect on the texture of yogurt, but has no significant impact on the volatile flavor compounds of the yogurt. In conclusion, incorporating Fibersol-2 into nanoliposomes as a strategy for stabilizing liposomes and protecting C3G is a feasible approach, and incorporating C3G-loaded nanofiber liposomes into yogurt fermentation can improve the quality of the resulting product in multiple ways, thus serving as a promising avenue for the development of functional yogurt. |
| format | Article |
| id | doaj-art-9de109e86934487ea2154a77ae6212fc |
| institution | OA Journals |
| issn | 1000-2618 |
| language | English |
| publishDate | 2024-05-01 |
| publisher | Science Press (China Science Publishing & Media Ltd.) |
| record_format | Article |
| series | Shenzhen Daxue xuebao. Ligong ban |
| spelling | doaj-art-9de109e86934487ea2154a77ae6212fc2025-08-20T02:06:40ZengScience Press (China Science Publishing & Media Ltd.)Shenzhen Daxue xuebao. Ligong ban1000-26182024-05-0141334835710.3724/SP.J.1249.2024.033481000-2618（2024）03-0348-10Application of novel nanofiber liposomes coated with C3G in yogurtSHI Baoping0LIU Xiaobing1WANG Huaixu2CHENG Kawing3Institute for Advanced Study, Institute for Innovative Development of Food Industry, Shenzhen Key Laboratory of Marine Microbiome Engineering, Shenzhen University, Shenzhen 518060, Guangdong Province, P.R.ChinaInstitute for Advanced Study, Institute for Innovative Development of Food Industry, Shenzhen Key Laboratory of Marine Microbiome Engineering, Shenzhen University, Shenzhen 518060, Guangdong Province, P.R.ChinaInstitute for Advanced Study, Institute for Innovative Development of Food Industry, Shenzhen Key Laboratory of Marine Microbiome Engineering, Shenzhen University, Shenzhen 518060, Guangdong Province, P.R.ChinaInstitute for Advanced Study, Institute for Innovative Development of Food Industry, Shenzhen Key Laboratory of Marine Microbiome Engineering, Shenzhen University, Shenzhen 518060, Guangdong Province, P.R.ChinaCyanidin-3-O-glucoside (C3G) is the most abundant and widely applied anthocyanin in nature, possessing potent anti-inflammatory, antioxidant, and anticancer activities. However, the applications are greatly limited by its susceptibility to degradation under external environmental factors. This study aimed to enhance the stability of liposomes by incorporating Fibersol-2 (a water-soluble, digestible-resistant fiber gel) into the liposome formulation, and to evaluate the effects of adding the resulting nanofiber liposomes to milk during fermentation on the relevant properties of the resulting yogurt. The experiment reveals that adding nanofiber liposomes to yogurt results in the following outcomes: a significant promotion of the proliferation of Lactobacillus bulgaricus and Streptococcus thermophilus; a decrease in pH and an increase in acidity of the yogurt; an increase in water-holding capacity, diacetyl content, and antioxidant activity of the yogurt, as well as inhibition of yogurt protein oxidation. Furthermore, the addition of nanofiber liposomes has the positive effect on the texture of yogurt, but has no significant impact on the volatile flavor compounds of the yogurt. In conclusion, incorporating Fibersol-2 into nanoliposomes as a strategy for stabilizing liposomes and protecting C3G is a feasible approach, and incorporating C3G-loaded nanofiber liposomes into yogurt fermentation can improve the quality of the resulting product in multiple ways, thus serving as a promising avenue for the development of functional yogurt.https://journal.szu.edu.cn/en/#/digest?ArticleID=2621molecular biologyfood sciencefibersol-2cyanidin-3-o-glucosidenanofiber liposomecoatingyogurt |
| spellingShingle | SHI Baoping LIU Xiaobing WANG Huaixu CHENG Kawing Application of novel nanofiber liposomes coated with C3G in yogurt Shenzhen Daxue xuebao. Ligong ban molecular biology food science fibersol-2 cyanidin-3-o-glucoside nanofiber liposome coating yogurt |
| title | Application of novel nanofiber liposomes coated with C3G in yogurt |
| title_full | Application of novel nanofiber liposomes coated with C3G in yogurt |
| title_fullStr | Application of novel nanofiber liposomes coated with C3G in yogurt |
| title_full_unstemmed | Application of novel nanofiber liposomes coated with C3G in yogurt |
| title_short | Application of novel nanofiber liposomes coated with C3G in yogurt |
| title_sort | application of novel nanofiber liposomes coated with c3g in yogurt |
| topic | molecular biology food science fibersol-2 cyanidin-3-o-glucoside nanofiber liposome coating yogurt |
| url | https://journal.szu.edu.cn/en/#/digest?ArticleID=2621 |
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