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

This study investigated the encapsulation of tamarillo polyphenols in cubosome nanoparticles to enhance their stability and bioactivity during digestion. The cubosomes, with a mean particle size of 322.4 nm and over 50% entrapment efficiency, maintained high stability in the gastric phase and released the polyphenols slowly in the intestinal phase. When added to yoghurt at concentrations of 5, 10, and 15 wt%, the encapsulated polyphenols improved the yoghurt's physicochemical and nutritional properties, including antioxidant activity. The encapsulation protected the polyphenols from pH changes and enzymatic digestion, suggesting that cubosomal delivery systems could be effective for developing value-added food products using yoghurt as a delivery vehicle.