Nanoemulsion with Coconut Oil and Soy Lecithin as a Stable Delivery System for Lycopene and Its Incorporation into Yogurt to Enhance Antioxidant Properties and Maintain Quality

The main objectives of this study were to develop a lycopene nanoemulsion as a delivery system for lycopene using an ultrasonication technique and to examine its incorporation into yogurt to enhance the antioxidant properties and maintain quality. The aqueous phase of the nanoemulsion included soy lecithin as an emulsifier, and its oil phase consisted of coconut oil and lycopene. The surface morphology of the nanoemulsion was studied using scanning electron microscopy. The incorporation of ingredients and their interaction in the nanoemulsion were studied using FTIR and Raman spectroscopy. The stability of the lycopene nanoemulsion was checked for 42 days. The prepared nanoemulsion was then incorporated into yogurt (LNEY) to analyze the changes in the physiochemical and antioxidant propertiess. A shelf life study was carried out, and we determined that the sample containing the lycopene nanoemulsion showed better antioxidant and physiochemical properties and also enhanced the viability of Lactobacillus delbrueckii subsp. bulgaricus up to 28 days compared to the control. Therefore, this lycopene-enriched nanoemulsion is suggested as an effective delivery system for lycopene in fat-rich probiotic food products.