{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,28]],"date-time":"2026-04-28T11:39:07Z","timestamp":1777376347771,"version":"3.51.4"},"reference-count":25,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2022,12,25]],"date-time":"2022-12-25T00:00:00Z","timestamp":1671926400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001871","name":"Portuguese Foundation for Science and Technology (FCT)","doi-asserted-by":"publisher","award":["UIDB\/04469\/2020"],"award-info":[{"award-number":["UIDB\/04469\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"Portuguese Foundation for Science and Technology (FCT)","doi-asserted-by":"publisher","award":["LA\/P\/0029\/2020"],"award-info":[{"award-number":["LA\/P\/0029\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"name":"LABBELS Associate Laboratory in Biotechnology, Bioengineering and Microelectromechanical Systems","award":["UIDB\/04469\/2020"],"award-info":[{"award-number":["UIDB\/04469\/2020"]}]},{"name":"LABBELS Associate Laboratory in Biotechnology, Bioengineering and Microelectromechanical Systems","award":["LA\/P\/0029\/2020"],"award-info":[{"award-number":["LA\/P\/0029\/2020"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nanomaterials"],"abstract":"<jats:p>The aim of this work was to develop a yogurt fortified with curcumin. Curcumin is a lipophilic compound with a wide range of biological activities; however, it presents low water solubility and low bioavailability, and therefore it was the first to be encapsulated in solid lipid nanoparticles (SLNs). Then the influence of the incorporation of curcumin-loaded SLNs on the physicochemical (i.e., pH, titratable acidity, syneresis and color) and rheological properties of yogurt during its shelf-life (30 days at 4 \u00b0C) was evaluated. SLN incorporation into yogurt did not affect pH and titratable acidity compared to the control (i.e., plain yogurt) during shelf-life, even though the yogurt with SLNs presented lower values of pH (4.25 and 4.34) and acidity (0.74% lactic acid and 0.84% lactic acid) than the control in the end, respectively. Furthermore, the yogurt with SLNs presented slightly higher values of syneresis than the control during the shelf-life; however, it did not present visual differences in whey separation. Relative to the color, the incorporation of SLNs into the yogurt imparted a strong yellow color to the sample but did not affect color stability during shelf-life. Both samples showed flow curves with yield stress and shear-thinning behavior during shelf-life, and, regarding the viscoelastic behavior, both showed a typical weak viscoelastic gel with an elastic structure. Overall, curcumin-loaded SLNs incorporation did not affect the physicochemical and rheological stability of yogurt during shelf-life, showing a promising application for the development of new functional foods.<\/jats:p>","DOI":"10.3390\/nano13010093","type":"journal-article","created":{"date-parts":[[2022,12,27]],"date-time":"2022-12-27T07:31:56Z","timestamp":1672126316000},"page":"93","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":20,"title":["Incorporation of Solid Lipid Nanoparticles into Stirred Yogurt: Effects in Physicochemical and Rheological Properties during Shelf-Life"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-9806-8147","authenticated-orcid":false,"given":"Raquel F. S.","family":"Gon\u00e7alves","sequence":"first","affiliation":[{"name":"CEB\u2014Center of Biological Engineering, University of Minho, 4710-057 Braga, Portugal"},{"name":"LABBELS\u2014Associate Laboratory, Braga\/Guimar\u00e3es, Portugal"}]},{"given":"Rui","family":"Rodrigues","sequence":"additional","affiliation":[{"name":"CEB\u2014Center of Biological Engineering, University of Minho, 4710-057 Braga, Portugal"},{"name":"LABBELS\u2014Associate Laboratory, Braga\/Guimar\u00e3es, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3593-8878","authenticated-orcid":false,"given":"Ant\u00f3nio A.","family":"Vicente","sequence":"additional","affiliation":[{"name":"CEB\u2014Center of Biological Engineering, University of Minho, 4710-057 Braga, Portugal"},{"name":"LABBELS\u2014Associate Laboratory, Braga\/Guimar\u00e3es, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8223-3742","authenticated-orcid":false,"given":"Ana C.","family":"Pinheiro","sequence":"additional","affiliation":[{"name":"CEB\u2014Center of Biological Engineering, University of Minho, 4710-057 Braga, Portugal"},{"name":"LABBELS\u2014Associate Laboratory, Braga\/Guimar\u00e3es, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2022,12,25]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"93","DOI":"10.1146\/annurev-food-032519-051708","article-title":"Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety","volume":"11","author":"Granato","year":"2020","journal-title":"Annu. 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