ArticleFoods (Basel, Switzerland)2023
An Innovative Method for the Production of Yoghurt Fortified with Walnut Oil Nanocapsules and Characteristics of Functional Properties in Relation to Conventional Yoghurts.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed, 16 citations in OpenAlex.
- Design of Functional Food Containing Encapsulated Bioactive Compounds Stabilized in a Psyllium-Potato Starch System.International journal of molecular sciences · 2026Article
- Iodine Fortification of a Fermented Dairy Product: Development and Quality Assessment.Foods (Basel, Switzerland) · 2026Article
- Encapsulation of Plant Extracts in a Psyllium/Starch Matrix: Synthesis and Functional Properties.Molecules (Basel, Switzerland) · 2026Article
- The Fortification of Fruit Mousses with Encapsulated Bioactive Compounds in a Potato Starch Matrix as an Example of Novel Functional Foods.International journal of molecular sciences · 2026Article
- Enrichment of Apple-Plum Fruit Mousse with Vitamin DInternational journal of molecular sciences · 2025Article
- Enhancing yogurt health benefits with moringa and black seed oil nanoemulsions to improve fatty acids and microbial viability.Scientific reports · 2025Article
- Synergistic effects of enzymatic debranching and high hydrostatic pressure on the structural and digestive properties of -conjugated linoleic acid microcapsules.Food chemistry: X · 2025Article
- Synthesis and Investigation of Physicochemical and Microbial Properties of Composites Containing Encapsulated Propolis and Sea Buckthorn Oil in Pectin Matrix.International journal of molecular sciences · 2025Article
- The In Vitro Toxicity Profile of Nanoencapsulated Curcumin in a Chitosan-Alginate Gel Carrier Using Rabbit Lymphocytes: Preliminary Research.International journal of molecular sciences · 2025Article
- Potential Applications ofFood science & nutrition · 2025Article
- Chemometric Tools Associated with Quality Parameters for Evaluation ofFoods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Polyunsaturated fatty acids (PUFAs) are crucial nutrients involved in a plethora of metabolic and physiological processes. PUFAs have been extensively researched for their effects on human nutrition and health. The high demand for these fatty acids offers the possibility of adding vegetable oils to dairy products such as yoghurt. The aim of this study was to produce nano/microcapsules comprising walnut oil through exclusively natural ingredients utilised in yoghurt manufacturing. Additionally, the study tested yoghurt supplemented with PUFAs using the acquired nano/microcapsules. Chemical and physiochemical properties, microbiological analysis, rheological measurements, texture analysis, scanning electron microscope (SEM) analysis, ATR-FTIR spectroscopy, and sensory and fatty acids profile analysis were performed. A physico-chemical analysis highlighted the impact of oil addition on fat and dry matter concentration, revealing an increased quantity of said components in yoghurt after oil addition. Based on the identified parameters for potential and active acidity in the yoghurts, normal lactic fermentation was observed. Furthermore, the addition of oil was found to have an impact on the pH of the yoghurt. Microbiological analysis indicated that the incorporation of nano-encapsulated walnut oil did not have any notable effect on the abundance of determined microorganisms in the yoghurt. However, it was observed that the number of
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