Encapsulation of hydrophobic functional components in yogurt: technology, product characteristics and health benefits

Abstract

Yogurt, a widely consumed functional food, presents a physical incompatibility between its hydrophilic matrix and hydrophobic functional components, resulting in uneven dispersion, oxidative degradation and reduced bioavailability. To address these challenges, encapsulation systems such as emulsions, liposomes and micro- or nanoparticles are commonly employed to enhance the stability and efficacy of hydrophobic bioactives in fortified yogurt. The stability of encapsulation systems is governed by microscopic parameters, including interfacial layer, particle coating and particle size. Strategies such as promoting electrostatic repulsion to prevent casein micelle aggregation, filling voids within the casein network with particles and optimising droplet size notably influence the physicochemical properties of yogurt and enhance the delivery efficiency of functional components. Yogurt fortified with hydrophobic functional components benefits from a physical barrier formed by its encapsulation structure, which delays the oxidative degradation of active ingredients. This barrier enhances delivery efficiency and bioavailability in the gastrointestinal tract through controlled-release mechanisms. Such improvements contribute to positive health outcomes, including cardiovascular support, antioxidant defence, anti-inflammatory activity and bone health, and may help reduce the risk of chronic diseases. Future in vivo studies, particularly those involving human clinical trials, are needed to inform the development of functional yogurt products and to support the application of related delivery systems across other dairy matrices.