Dynamic aspects of oral processing of curcumin-loaded solid lipid nanoparticles yoghurts by rheology and soft tribology assessment

Abstract

Mouthfeel and consistency originating from the consumption of yoghurts represent decisive factors for the consumers’ acceptability. The present work aims to identify potential differences in the sensory perceptions of yoghurts with curcumin-loaded solid lipid nanoparticles (SLN) incorporation. Thus, rheology coupled with tribology were considered to simulate the dynamic aspects of oral processing. Similar values for the elastic (G’) and viscous (G’’) parameters were obtained for both control yoghurt and yoghurt with curcuminloaded SLN, as well as flow index (n) and consistency index (k) around 0.56 and 1.50 Pa.sn, respectively. However, the friction behaviour was characterised by significant differences in all tribological regimes, suggesting that the incorporation of nanoparticles in yoghurts could potentially affect the after-feel upon swallowing, whilst not directly impacting on yoghurt’s structure.