Application of novel nanofiber liposomes coated with C3G in yogurt

Abstract

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.

Keywords

• molecular biology
• food science
• fibersol-2
• cyanidin-3-o-glucoside
• nanofiber liposome
• coating
• yogurt