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<p>Lutein delivery from microalgae into probiotic yogurt is limited by poor aqueous solubility, oxidative degradation during fermentation, and reduced bioaccessibility. This study developed a scalable synbiotic yogurt fortified with high-purity lutein (92%, HPLC-confirmed) extracted from <i>Chlorella vulgaris</i>, using sodium caseinate-pectin nanoencapsulation (encapsulation efficiency 89.4%) to enhance stability and bioaccessibility while maintaining probiotic viability. Yogurts were fortified with free lutein (7.5 or 15&#xa0;mg/100&#xa0;g) or equivalent nanoencapsulated lutein, then evaluated for lutein retention (nanoencapsulated retained &gt; 90% vs. 60% loss in free lutein after 21 days at 5&#xa0;°C), Lactobacillus rhamnosus KU985435 viability (&gt; 10¹⁰ CFU/mL over 21 days), in vitro lutein bioaccessibility (2.3-fold higher in nanoencapsulated samples), sensory attributes, and antioxidant capacity (DPPH scavenging 96.7% in T4 vs. 38.6% control at day 0). Nanoencapsulation provided superior storage stability, enhanced bioaccessibility, and sustained antioxidant activity without compromising probiotic counts or sensory acceptability (T4 scored highest: 92/100). These findings demonstrate a feasible nanoencapsulation strategy for functional yogurt delivering stable microalgal lutein with enhanced functional efficacy.</p>

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Development of probiotic yoghurt fortified with high-purity Chlorella vulgaris-derived lutein and its nanoencapsulated form for enhanced stability and functional efficacy

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年8月3日

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  • Tarek Nour Soliman,
  • Asmaa Negm El-Dein,
  • Nasser S. Flefil

摘要

Lutein delivery from microalgae into probiotic yogurt is limited by poor aqueous solubility, oxidative degradation during fermentation, and reduced bioaccessibility. This study developed a scalable synbiotic yogurt fortified with high-purity lutein (92%, HPLC-confirmed) extracted from Chlorella vulgaris, using sodium caseinate-pectin nanoencapsulation (encapsulation efficiency 89.4%) to enhance stability and bioaccessibility while maintaining probiotic viability. Yogurts were fortified with free lutein (7.5 or 15 mg/100 g) or equivalent nanoencapsulated lutein, then evaluated for lutein retention (nanoencapsulated retained > 90% vs. 60% loss in free lutein after 21 days at 5 °C), Lactobacillus rhamnosus KU985435 viability (> 10¹⁰ CFU/mL over 21 days), in vitro lutein bioaccessibility (2.3-fold higher in nanoencapsulated samples), sensory attributes, and antioxidant capacity (DPPH scavenging 96.7% in T4 vs. 38.6% control at day 0). Nanoencapsulation provided superior storage stability, enhanced bioaccessibility, and sustained antioxidant activity without compromising probiotic counts or sensory acceptability (T4 scored highest: 92/100). These findings demonstrate a feasible nanoencapsulation strategy for functional yogurt delivering stable microalgal lutein with enhanced functional efficacy.