Nano‐Engineered Yogurt as a Functional Delivery Platform: From Encapsulation Technologies to Personalized Nutrition

作者：F. H. Awlqadr, Mohammed N. Saeed, A. Altemimi, Ahmad F. Hama Sdiq, Othman Abdulrahman Mohammed, Sonia Morya, S. Qadir, Tablo H. Salih, K. Arab · 发表于：eFood · 年份：2026 · DOI：10.1002/efd2.70167

Nanotechnology is being used to enhance bioactive compound stability and bioavailability in yogurt. This review examines the use of various nanoencapsulation systems in the fortification of yogurt with functional ingredients, including nanoemulsions, liposomes, niosomes, solid lipid nanoparticles (SLNs), nanostructured lipid carriers (NLCs), and biopolymer‐based nanocarriers. Key factors considered include encapsulation efficiency, oxidation protection, casein network structural interactions, and gastrointestinal release characteristics. In vitro digestion models (e.g., INFOGEST) provide evidence that nanoencapsulation provides significantly higher bioaccessibility of hydrophobic nutrients compared to their free forms, with improvements of 3–5 times for polyphenols, omega‐3 fatty acids, and fat‐soluble vitamins. Lipid‐based carriers have been shown to provide lipid oxidation protection as well as improve intestinal absorption. Protein–polysaccharide complexes enhance the slow‐release properties of probiotic bacteria as well as their ability to survive during passage through the intestines. Also of great importance is that nanoengineered systems maintain yogurt rheological characteristics, water‐holding ability, and sensory acceptability. While promising functional benefits, scalability, regulatory approval, and long‐term safety of products for industrial use are major challenges remaining.