ArticleInternational journal of molecular sciences2025
Assessment of a Functional Yogurt Enriched with Anthocyanin-Loaded Nanoliposomes: Sensory Evaluation and Physicochemical Stability During Cold Storage.
Article in International journal of molecular sciences, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Iodine Fortification of a Fermented Dairy Product: Development and Quality Assessment.Foods (Basel, Switzerland) · 2026Article
- Synergistic Integration of Liposomes with Emerging Technologies for Food Applications.Molecules (Basel, Switzerland) · 2026Review
- Stimuli-Responsive Hydrogels in Food Sector: Multi-Component Design, Stimulus-Response Mechanisms, and Broad Applications.Gels (Basel, Switzerland) · 2026Review
- Enhanced Bioavailability and Health Benefits of Blueberry Anthocyanins: An Updated Review on Mechanisms and Approaches.Molecules (Basel, Switzerland) · 2026Review
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Authors and funding
11 authors.
Funding
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Abstract
In the development of functional foods with therapeutic value, nanoliposomal carriers offer a promising strategy for enhancing the stability and efficacy of bioactive compounds in dairy matrices. This study evaluated the sensory acceptance and physicochemical stability of yogurt enriched with anthocyanin-loaded nanoliposomes during 21 days of refrigerated storage, assessing the impact of nanoencapsulation on compound preservation and quality. Nanoliposomes were synthesized using ultrasonic film dispersion and characterized for antioxidant and erythroprotective activities. Antioxidant capacity was assessed through DPPH, ABTS, and FRAP assays, while erythroprotective effects were evaluated via oxidative hemolysis using human erythrocytes of different ABO/RhD phenotypes. These were incorporated into artisanal yogurt, followed by physicochemical, microbiological, rheological, and sensory analyses. Anthocyanins showed strong antioxidant capacity, especially in ABTS (93.24%), DPPH (21.34%), and FRAP (1023.24 µM TE/g D.W.), reflecting their radical scavenging and reducing power. They also exhibited high erythroprotective activity, with greater antihemolytic effects in O RhD- blood and enhanced photoprotection against UVA in O RhD+ blood. Yogurt enriched with nanoliposomes showed improved color stability, reduced syneresis, and favorable rheological and sensory characteristics. These findings support nanoliposomes as molecular delivery systems in functional dairy matrices with potential nutraceutical applications targeting oxidative stress. Further work should explore molecular mechanisms and validate health-promoting effects.
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