Abstract
The feasibility of incorporating different concentrations (0; 1% – ‘Y1’; 7% – ‘Y7’) of coenzyme Q10 (CoQ10)‐loaded nanoemulsions (Ynano Q10) in yogurts was evaluated, as well as the bioactive's stability during static in vitro digestion. Yogurts were characterised regarding CoQ10 concentrations, physicochemical/rheological properties and sensory acceptability. Ynano Q10 incorporation has not negatively affected yogurts properties, stability and overall acceptance on sensory tests. Bioactive's stability during in vitro digestion was higher in Ynano Q10 than in fortified yogurts; however, CoQ10 concentrations in yogurts after the intestinal phase (0.008% for Y1 and 0.175% for Y7) were sufficiently high, considering CoQ10 recommended daily intake.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
