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. 2025 Apr 21;30(8):1854.
doi: 10.3390/molecules30081854.

Development of Fucoxanthin-Enriched Yogurt Using Nanoliposomal Carriers: A Strategy for Functional Dairy Products with Antioxidant and Erythroprotective Benefits

Miguel Ángel Robles-García  1 , Carmen Lizette Del-Toro-Sánchez  2 , Germán Limón-Vargas  1 , Melesio Gutiérrez-Lomelí  1 , María Guadalupe Avila-Novoa  1 , Fridha Viridiana Villalpando-Vargas  3   4 , Brenda Vega-Ruiz  3 , Ariadna Thalía Bernal-Mercado  2 , Rey David Iturralde-García  2 , Abril Ivett Priscilla Gómez-Guzman  3 , Ernesto Ramírez-Briones  5 , Reyna Guadalupe López-Berrellez  3 , Ricardo Iván González-Vega  3
Affiliations

Development of Fucoxanthin-Enriched Yogurt Using Nanoliposomal Carriers: A Strategy for Functional Dairy Products with Antioxidant and Erythroprotective Benefits

Miguel Ángel Robles-García et al. Molecules. .

Abstract

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.

Keywords: enriched yogurt formulation; fucoxanthin-loaded nanoliposomes; functional foods.

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Conflict of interest statement

The authors declare that there are no conflicts of interest.

Figures

Figure 1
Figure 1
Morphology and particle size of nanoliposomes loaded with fucoxanthin by scanning electron microscopy (SEM). (A) Expansion to ×20,000. Scale bar = 1 µm. (B–F) Expansion to ×70,000. Scale bar = 0.2 µm.
Figure 2
Figure 2
In vitro release of free fucoxanthin solution (FXN) and fucoxanthin-loaded nanoliposomes (FXN-LN) in PBS (pH 7.4) at 37 °C. Data are presented as mean ± standard deviation (n = 3).
Figure 3
Figure 3
Evaluation of the erythroprotective potential of a yogurt formulation enriched with fucoxanthin-loaded nanoliposomes in human erythrocytes exposed to oxidative stress. (A) Healthy erythrocytes (negative control). (B) Erythrocytes treated with a yogurt formulation enriched with fucoxanthin-loaded nanoliposomes, indicating a protective effect against oxidative damage. (C) Erythrocytes exposed to AAPH, a free-radical generator.
Figure 4
Figure 4
Effect of fucoxanthin-loaded nanoliposome addition and cold storage time on the electrical conductivity of yogurt formulations. All data were analyzed using two-way ANOVA with interactions. Means with different superscript (a,b: pH effects) within the same treatment are significantly different. Y-C = Control Yogurt without nanocapsules; Y-Ant-5 = Yogurt enriched with 5% nanocapsules; Y-Ant-10 = Yogurt enriched with 10% nanocapsules. Bars represent the standard deviation of at least three replicates (n > 3) per concentration.
Figure 5
Figure 5
Effect of fucoxanthin-loaded nanoliposome addition and cold storage time on the pH of yogurt formulations. All data were analyzed using two-way ANOVA with interactions. Means with different superscript (a–c: pH effects) within the same treatment are significantly different. Y-C = Control Yogurt without nanocapsules; Y-FXN-5 = Yogurt enriched with 5% nanocapsules; Y-FXN-10 = Yogurt enriched with 10% nanocapsules. Bars represent the standard deviation of at least three replicates (n > 3) per concentration.
Figure 6
Figure 6
Effect of nanoliposome addition and cold storage time on the titratable acidity of yogurt formulations. All data were analyzed using one-way ANOVA with interactions. Means with different superscript (a,b: pH effects) within the same treatment are significantly different. Bars without lowercase letters indicate no significant differences. Y-C = Control Yogurt without nanocapsules; Y-FXN-5 = Yogurt enriched with 5% nanocapsules; Y-FXN-10 = Yogurt enriched with 10% nanocapsules. Bars represent the standard deviation of at least three replicates (n > 3) per concentration.
Figure 7
Figure 7
Effect of fucoxanthin-loaded nanoliposome addition and cold storage time on the syneresis susceptibility of yogurt formulations. All data were analyzed using two-way ANOVA with interactions. Means with different superscript (a,b: storage time effects) within the same treatment are significantly different. Y-C = Control Yogurt without nanocapsules; Y-FXN-5 = Yogurt enriched with 5% nanocapsules; Y-FXN-10 = Yogurt enriched with 10% nanocapsules. Bars represent the standard deviation of at least three replicates (n > 3) per concentration.
Figure 8
Figure 8
Effect of the addition of nanoliposomes and cold storage time on the water-holding capacity of yogurt formulations. All data were analyzed using two-way ANOVA with interactions. Means with different superscript (a,b: storage time effects) within the same treatment are significantly different. Y-C = Control Yogurt without nanocapsules; Y-FXN-5 = Yogurt enriched with 5% nanocapsules; Y-FXN-10 = Yogurt enriched with 10% nanocapsules. Bars represent the standard deviation of at least three replicates (n > 3) per concentration.
Figure 9
Figure 9
Effect of fucoxanthin-loaded nanoliposome addition and cold storage time on yogurt formulations’ viscosity (cP). Means with different superscript (a–c: storage time effects) within the same treatment are significantly different. Y-C = Control Yogurt without nanocapsules; Y-Ant-5 = Yogurt enriched with 5% nanocapsules; Y-Ant-10 = Yogurt enriched with 10% nanocapsules. Bars represent the standard deviation of at least three replicates (n > 3) per concentration.
Figure 10
Figure 10
Effect of adding nanoliposome vehicles to yogurts under different cold storage times on their textural properties (firmness and consistency). (A) Y-C: Control Yogurt; (B) Y-FXN-5: Yogurt enriched with 5% of fucoxanthin-loaded nanoliposome; (C) Y-FXN-10: Yogurt enriched with 10% of fucoxanthin-loaded nanoliposome. Lowercase letters indicate significant differences.
Figure 11
Figure 11
Effect of the incorporation of nanoliposomes under cold storage time on the rheological parameters: (A) shear stress and (B) viscosity of different yogurt formulations. All results were analyzed in triplicate (n > 3).
Figure 12
Figure 12
Schematic representation of the experimental design for the development and evaluation of fucoxanthin-loaded nanoliposome-enriched yogurt.
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