Tamarillo Polyphenols Encapsulated Cubosome: Formation, Characterization, Stability During Digestion and Application in Yoghurt

The study explored the encapsulation of tamarillo polyphenols in cubosome nanoparticles to improve their stability and bioactivity during digestion. The encapsulated polyphenols demonstrated over 50% entrapment efficiency and maintained high stability, particularly in the intestinal phase, compared to non-encapsulated extracts. When added to yogurt at various concentrations, the encapsulated polyphenols enhanced the yogurt's physicochemical and nutritional properties, including antioxidant activity, without significantly altering its texture. The research suggested that cubosome encapsulation could be a promising method for fortifying food products with bioactive compounds, although further investigation into safety and interactions with food components was recommended.