Answers are grounded in this paper and cite their sources.
In vitro study demonstrates high bioactive retention and preserved sensory quality in coenzyme Q10 fortified yogurts, indicating practical functional feasibility.
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.
No takes yet. Share an insight, caveat, or question.
Brito‐Oliveira et al. (2024) studied this question.
Synapse has enriched 10 related papers. Consider them for comparative context: