Integration of sour cherry seed peptide-loaded nanoliposomes into yogurt: effects on texture, aroma, and peptide bioaccessibility

Nanoliposome carriers are materials that improve the functional and quality properties of the product by providing more effective protection of bioactive peptides in the food matrix and gastrointestinal tract. This study focused on the incorporation of nanoliposome systems loaded with bioactive peptides (BPs) derived from sour cherry seeds into yogurts. Amino acid distributions of protein and BP degree of hydrolysis (DH): 12.35% were investigated. Characteristic properties of nanoliposome (BP-NL: 441.2 nm, 0.504, -45.9 mV, and 84.12% for particle size, PDI, zeta potential, and encapsulation efficiency, respectively) containing BPs were compared to peptide-free counterpart (F-NL: 391.3 nm, 0.516, and − 44.7 mV). Yogurts with four different natures (CY: control sample; F-NLY: F-NL-supplemented sample; BP-NLY: BP-NL-supplemented sample; BPY: non-encapsulated BP-supplemented sample) were characterized during 14 days of storage at 4 °C. Minimum syneresis was detected in BP-NLY (25.45–21.19%), followed by F-NLY (27.34–23.27%), CY (38.32–30.05%), and BPY (40.12–33.54%) throughout storage. According to textural findings, BP-NLY (Hardness: 158.41–120.35 g) and F-NLY (Hardness: 126.43–14.23 g) in terms of structural integrity were ahead on all days of storage. Also, the impact of nanoliposome systems and BP was noticeable on aroma compounds, namely acids, alcohols, aldehydes, esters, hydrocarbons, ketones, and terpenoids. Overall acceptability in sensory evaluation was towards CY. Adding BP-NL into yogurts created awareness about the release of protein-derived structures during in vitro digestion. The cumulative release at the intestinal phase was measured as 66.28% in CY, 61.34% in F-NLY, 35.22% in BP-NLY, and 59.19% in BPY.