The development of bio-based nanostructures to encapsulate bioactive compounds represents a promising approach for creating functional foods with improved nutritional and health benefits. However, their regular dietary use raises safety concerns, even when using food-grade ingredients. This study aimed to evaluate the toxicity of curcumin-loaded solid lipid nanoparticles (SLN_curc) through in vitro assays with Caco-2 cells and in vivo assays with zebrafish embryos (Danio rerio). In vitro, free curcumin reduced Caco-2 viability to slightly below 80% across all (nominal) tested concentrations, while both SLN and SLN_curc maintained cell viability above 80%, suggesting no cytotoxicity. In vivo, free curcumin and SLN_curc caused high mortality at the highest (nominal) concentrations, and SLN alone induced over 75% lethality at 50 μg·mL-1, indicating that curcumin itself strongly contributes to acute toxicity above 5 μg·mL-1. Nonetheless, SLN and SLN_curc produced significant concentration-dependent effects on most sub-lethal parameters, though SLN_curc exhibited no significant sub-lethal toxicity at (nominal) concentrations below 5 μg·mL-1. Overall, curcumin-loaded SLNs demonstrated a safe profile at lower (nominal) concentrations, supporting their potential in functional foods and supplements. Moreover, zebrafish embryos proved to be a valuable alternative vertebrate model for high-throughput screening of nanostructures in food applications.

Atlantic bonito (Sarda sarda) is a commercially important fish species with high nutritional value that is widely harvested along the Portuguese coast; however, it is highly susceptible to lipid oxidation and microbial deterioration during refrigerated storage. This study investigated the effectiveness of oregano oil (OO) emulsion coatings, with and without fish gelatin, to preserve quality and increase shelf life of Atlantic bonito fillets stored at 5 °C for 10 days. Emulsions were produced by high-intensity ultrasound treatment and subsequently, applied as surface coatings. Physicochemical, microbiological, and quality-related parameters, including pH, water activity, lipid oxidation, protein oxidation, color, and texture, were evaluated throughout storage. Water activity of the coated fillets remained stable (p > 0.05), whereas pH values remained below 6.0 until day 7. Coated fillets exhibited reduced oxidative deterioration and delayed microbial growth compared with uncoated fillets, with the 10% OO emulsion coating (OO10) showing the higher effectiveness in maintaining color stability and limiting oxidation. The OO10 emulsion coating with fish gelatin (FO10) improved antimicrobial performance, although the gelatin matrix appeared to modulate the release of bioactive compounds from OO. Overall, OO emulsion coatings represent a promising natural preservation approach for extending the shelf life and maintaining the quality attributes of refrigerated fish products.

Blueberry (Vaccinium corymbosum L.) is a perishable fruit that deteriorates rapidly after harvest. This study aimed to develop and characterise an edible coating based on 1.75 % carboxymethylcellulose (CMC) enriched with 0.25 % blueberry extract (BE) and to evaluate its efficacy in postharvest quality of ‘Duke’ and ‘Draper’ blueberries during cold storage (4 °C). The film's characterisation results showed that CMC + BE presented 26 % lower water vapour permeability and 50 % higher elongation at break than the CMC film. BE demonstrated dose-dependent antioxidant capacity (14.04–37.68 % DPPH• inhibition), and antifungal activity against Botrytis cinerea (18.54–65.99 % inhibition). Although the coatings did not significantly reduce weight loss, they effectively preserved fruit firmness in both cultivars, with CMC + BE showing a 41–48 % increase relative to the control. Lower pH and maturity index values indicated that the coatings delayed the metabolic senescence of ‘Duke’ blueberries. Total phenolic content and antioxidant capacity increased immediately after the application of CMC + BE, indicating a contribution from the extract's bioactive compounds. Also, L* and C* values decreased mainly due to the coatings’ optical effects, while no significant sensory differences were observed between samples, indicating that acceptability was maintained during storage. In conclusion, the postharvest application of CMC enriched with BE is an effective strategy for improving blueberries’ shelf life while valorising agricultural by-products.

Cellulose nanofibers (CNF) can be used as biocompatible reinforcing agents in biodegradable films to be applied on food products, such as fruits, to protect them. Tomato is an extremely perishable fruit that can easily spoil due to inadequate handling or storage conditions in the post-harvest period, including contamination by microorganisms. In this context, the aim of this work was to develop biopolymeric films/coatings with improved barrier properties through the incorporation of CNF, in addition to the incorporation of Pickering emulsions (PE) containing oregano oil as an antimicrobial agent to increase the shelf life of tomatoes. In vitro cell viability assays showed that CNF concentrations (up to 7.5 % w/w) added to the films were not cytotoxic to cells. Pectin (P) films with CNF and/or PE were produced and characterized to understand the role of CNF and PE on water vapor permeability and mechanical properties. Hydrophobicity, assessed by water contact angle, increased with addition of PE (64.40 degrees) and CNF (73.40 degrees) compared to P-based (60.43 degrees) films, although tensile strength decreased (1.05 MPa for CNF- and 1.71 for PE-films, compared to 2.22 MPa for P-films). Interestingly, incorporation of CNF and PE did not affect the transparency of the films, although films containing only PE or containing PE and CNF showed the ability to completely block UV light. Based on these results, the same formulations were used to produce film-forming solutions (FFS) that were used as coatings on the tomato surface. Coated and uncoated tomatoes were stored at 4 degrees C for 12 days and their physicochemical and microbiological characteristics were assessed during storage. Application of the coating was effective in controlling microbial growth, demonstrating that P films incorporating CNF and PE are an attractive solution to extend the shelf-life of perishable tomato fruits, especially in relation to molds and yeasts, where the PE coating did not show growth over the 12 days of storage. Regarding the total viable count, all coatings showed an increase throughout storage, however the lowest count was for the P/PE/CNF coating, demonstrating its potential as a solution for packaging vegetables aiming at longer shelf life.

The growing environmental awareness, the search for alternatives to fossil resources, and the goal of achieving a circular economy have all contributed to the increasing valorization of biowaste to produce bio-based polymers and other high-value products. Among the various biowaste materials, lignin has gained significant attention due to its high aromatic carbon content, low cost, and abundance. Lignin is predominantly sourced as a byproduct from the paper industry, available in large quantities from hardwood and softwood, with variations in chemical structure and susceptibility to hydrolysis. This study focuses on softwood lignin obtained through the LignoForce™ technology, comparing the thermal and chemical characteristics, and stability, of a recently produced batch with that of a batch that has been stored for four years. Additionally, the development of lignin-based thermoplastic polymer mixtures using Polyethylene Terephthalate Glycol (PET-G) and a blend of Polycarbonate and Acrylonitrile-Butadiene-Styrene (PC/ABS) with high lignin content (50–60 wt%) is explored, as well as the production of filaments for carbon fiber production. For this purpose, following melt mixing, the lignin-based mixtures were spun into filaments, which were subsequently subjected to thermal stabilization in an oxidative atmosphere. The lignin phase was well distributed in the PET-G matrix and the two materials presented a good interface, which further improved after thermal treatment under an oxidative atmosphere. After thermal treatment an increase in tensile modulus, tensile strength, and elongation at break of approximately 160%, 200%, and 100%, respectively, was observed, confirming the good interface established, and consistent with structural changes such as cross-linking. Conversely, the PC/ABS blend did not form a good interface with the lignin domains after melt mixing. Although the interactions improved after thermal treatment, the tensile strength and elongation at break decreased by approximately 30%, while the modulus increased by approximately 20%. Overall, the good processability of the lignin/polymer mixtures into filaments, and their physical, chemical, and mechanical characterization before and after thermal oxidation are good indicators of the potential as precursors for carbon fiber production.

Cannabidiol (CBD), a lipophilic compound with promising health benefits, such as analgesic, anti-inflammatory and neuroprotective effects, is characterized by low oral bioavailability, which limit its therapeutic application. To address these limitations, CBD was incorporated into nanostructured lipid carriers (NLCs), either as CBD-rich extract (CBDext) or as an isolate (CBDiso). The resulting systems - NLC-CBDext and NLC-CBDiso - were subjected to in vitro digestion using the standardized INFOGEST protocol. The results demonstrated that NLCs significantly improved in vitro CBD bioaccessibility (86 ± 1 % for NLC-CBDext and 94 ± 4 % for NLC-CBDiso) during simulated digestion compared to control formulations consisting of both CBD forms dispersed in hemp seed oil (HSO), which were 77 ± 4 % and 76 ± 5 % for HSO-CBDext and HSO-CBDiso, respectively. Overall, no significant differences were found between NLC-CBDext and NLC-CBDiso, indicating that both NLC formulations are similarly effective in delivering CBD. Furthermore, cytotoxicity assessments revealed that while both forms of free CBD exhibited dose-dependent cytotoxicity against Caco-2 cells, its incorporation into NLCs maintained >80 % cellular viability. These in vitro findings demonstrate that NLCs are promising food-grade carriers for both CBD forms, but further in vivo validation is required prior to stablishing the real potential for functional foods or therapeutic applications.

3D printing has emerged as a groundbreaking technology, aiming to enhance sensory attributes and improving nutritional/functional aspects. Simultaneously, nano-delivery systems have emerged as an opportunity to protect bioactive compounds against degradation and improve their bioaccessibility. Therefore, a novel concept is underway, involving the 3D printing of perishable healthy foods previously fortified with bioactive compound-loaded nanostructures. As a model concept, whey protein isolate (WPI) nanostructures were associated with riboflavin with an efficiency of 59.2%. Carrot pastes with adequate printability, shape retention and rheological characteristics were formulated. Riboflavin-WPI loaded nanostructures were incorporated into carrot inks and submitted to a static in vitro digestion. There was a notable increase in riboflavin bioaccessibility (+23.1%), suggesting a synergistic interaction between WPI nanostructures and carrot matrix. These results may contribute to validating the use of WPI nanostructures as effective encapsulating systems allied with 3D food printing towards the development of functional foods with personalized structure and nutrition profile.

Edible films are a promising method for delivering probiotics in food. The survival of Lacticaseibacillus paracasei A11 and Lactobacillus helveticus MI-LH13 (7 log CFU/g), which were cultivated in liquid whey permeate (LWP), in films made from liquid acid whey protein concentrate (M) or liquid acid whey permeate (Z), was evaluated over 21 days at 25 °C and 4 °C. Film drying and matrix type had varying effects on strain survival. In the Z film, L. helveticus did not survive drying, but L. paracasei did. Both strains increased in the M film during drying. During storage, survival was low at 25 °C, but at 4 °C, strains survived better, especially in the M film (4.76–6.12 log CFU/g). The plain Z film was 28

Atlantic bonito (Sarda sarda) is a fish from Atlantic Ocean well-known for its pleasant taste and high nutritional value. However, it is susceptible to lipid and protein oxidation and spoilage. Sustainable bio-based edible coatings are increasingly a viable option for freshness preservation and to extend the shelf life of highly perishable food products. In this context, a coating formulation composed by chitosan (CH), fish oil (FO) and green tea extract (GTE) was developed for application on Atlantic bonito fillets' surface to preserve their quality. An optimized coating formulation containing 1.25 % CH, 0.30 % FO, and 2 % GTE based on an experimental design was selected, due to its barrier properties. Atlantic bonito fillets' shelf-life analysis showed that the CHGTE-FO coating reduced microbial count (Enterobacteriaceae, total viable count (TVC) and psychrotrophic bacteria) over a six-day period. Furthermore, CH-GTE-FO minimized fillets' lipid and protein oxidation, as well as color changes compared to the control sample. Notably, the fillets' original textural parameters (hardness, adhesiveness and springiness) were preserved during storage due to the application of the optimized coating. Based on the shelf-life evaluation, the developed CH-GTE-FO coating proved to be effective in maintaining the quality properties of Atlantic bonito fillets, which could potentially extend its shelf life for, at least, six days.

Edible film-forming solutions typically undergo thermal treatment to ensure microbial safety before being applied to food products. The aim of this study was to assess the effects of two different heating methods-conventional heating (CH) and ohmic heating (OH)-on the physical, chemical, and microbiological properties of liquid acid whey permeate (AWP) and liquid acid whey protein concentrate (AWPC) edible films. Composition of edible film-forming solutions consisted of AWPC, sunflower oil, sugar beet pectin, and glycerol, whereas AWP-based films were produced with sugar beet pectin and glycerol. The following parameters were tested to assess the effect of heating treatments on the film-forming solutions: rheology, contact angle [CA] and microbial counts and mechanical properties (tensile strength [TS] and elongation at break [EB]), water vapor permeability [WVP], moisture content [MC], solubility (Sol), and thickness with optical properties of produced edible films. In addition, film surface was investigated by scanning electron microscopy [SEM]. Microbiological analysis of the untreated film-forming solutions revealed that the AWPC-based solution had a higher initial load of lactic acid bacteria (3.96 log10 CFU/mL) (p < 0.05). Both heating treatments successfully reduced microbial counts to below detection limits in both film-forming solutions. Additionally, OH treatment resulted in lower CA values in both solutions (p < 0.05). OH also led to an increase in TS for AWP-based edible films (p < 0.05) and significantly reduced the thickness of both AWP and AWPC films, while reducing the Sol of AWP-based films and increasing the Sol of AWPC-based films (p < 0.05). The study highlights the effectiveness of the two pasteurization methods and offers insights into improving whey-based edible films.

The older adult population is greatly affected by malnutrition. This condition can arise from inappropriate micro and micronutrient intake, as well as due to experienced age-related changes. For instance, a significant number of older adults suffer from dysphagia. Thus, the development of foods with adequate consistency/viscosity are vital for overcome this condition. Within this framework, novel functional thickened drinks were developed and tailored for the older adult population, by using chia seed gum as the thickening agent enriched with vitamin D3-loaded solid lipid nanoparticles (SLN). Rheological properties of different thickened drinks formulated with water, semi-skimmed milk or orange juice were optimized using a central composite rotational design. Results showed that SLN delivered high vitamin D3 encapsulation efficiency with high concentration (i.e., 32 IU/mg). The different drink matrices attained distinct rheological properties, being observed that the viscosity and consistency attained with the same thickening agent concentration was higher in more complex matrices. An optimized formulation containing the tolerable upper intake level (ca. 4000 IU) was selected to study the vitamin D3 release and bioaccessibility on older adults’ population using a dynamic in vitro gastrointestinal digestion system. Once more, strong matrix effects were observed and significantly affected vitamin D3 release profile, bioaccessibility and recovery during the in vitro digestion. Additionally, the drinks enrichment with SLN-VitD3 did not display a negative effect on cells viability. The development of novel functional thickened drinks tailored for older adults could provide a safer swallowing and improved vitamin D3 intake.

A significant fraction of the food produced worldwide is currently lost or wasted throughout the supply chain, squandering natural and economic resources. Food waste valorization will be an important necessity in the coming years. This work investigates the ability of food waste to serve as a viable nutritional substrate for the heterotrophic growth of Chlorella vulgaris. The impact of different pretreatments on the elemental composition and microbial contamination of seven retail food waste mixtures was evaluated. Among the pretreatment methods applied to the food waste formulations, autoclaving was able to eliminate all microbial contamination and increase the availability of reducing sugars by 30%. Ohmic heating was also able to eliminate most of the contaminations in the food wastes in shorter time periods than autoclave. However, it has reduced the availability of reducing sugars, making it less preferable for microalgae heterotrophic cultivation. The direct utilization of food waste containing essential nutrients from fruits, vegetables, dairy and bakery products, and meat on the heterotrophic growth of microalgae allowed a biomass concentration of 2.2 × 108 cells·mL−1, being the culture able to consume more than 42% of the reducing sugars present in the substrate, thus demonstrating the economic and environmental potential of these wastes.

A better understanding of how emulsifier type could differently influence the behavior of nanostructured lipid carriers (NLC) under the gastrointestinal digestion process, as well as at the cellular level, is of utmost importance for the NLC-based formulations' optimization and risk assessment in the food field. In this study, NLC composed by fully hydrogenated soybean and high-oleic sunflower oils were prepared using soy lecithin (NLC L-beta) or Tween 80 (NLC T-beta) as an emulsifier. beta-Carotene was entrapped within NLC developed as a promising strategy to overcome beta-carotene's low bioavailability and stability. The effect of emulsifier type on the digestibility of beta-carotene-loaded NLC was evaluated using an in vitro dynamic digestion model mimicking peristalsis motion. The influence of beta-carotene-loaded NLC on cell viability was assessed using Caco-2 cells in vitro. NLC T-beta remained stable in the gastric compartment, presenting particle size (PS) similar to the initial NLC (PS: 245.68 and 218.18 nm, respectively), while NLC L-beta showed lower stability (PS > 1000 nm) in stomach and duodenum phases. NLC T-beta also provided high beta-carotene protection and delivery capacity (i.e., beta-carotene bioaccessibility increased 10-fold). Based on the results of digestion studies, NLC T-beta has shown better physical stability during the passage through the in vitro dynamic gastrointestinal system than NLC L-beta. Moreover, the developed NLC did not compromise cell viability up to 25 mu g/mL of beta-carotene. Thus, the NLC developed proved to be a biocompatible structure and able to incorporate and protect beta-carotene for further food applications.

Organosolv lignin extracted from vine pruning residues was added to hydroxypropyl methylcellulose (HPMC)-based films using three strategies: i) lignin incorporated into the film (lignin-based film), ii) lignin nanoparticles (LNPs) incorporated into the film (LNPs-based film), and iii) lignin coated on HPMC films' surface (lignin-coated film). The films obtained were evaluated in terms of morphology, water barrier and mechanical properties, and antioxidant capacity. Results showed that LNPs incorporation did not affect the films´ water vapour permeability (WVP). Nonetheless, the lignin-based and lignin-coated films improved the water barrier properties of HPMC-based films, achieving a 31.5 and 36 % reduction of WVP, respectively. The morphological evaluation, performed by scanning electron microscopy, revealed films' morphology changes with the lignin incorporation, which was more evident in the lignin-based films. Fourier transform infrared spectroscopy (FTIR) showed minor changes in the film's structure using the different lignin incorporation methods. The mechanical properties were improved, including a significant increase in the tensile strength in the lignin-based and lignin-coated films. All films showed high radical scavenging activity (RSA) after 24 h, with a gradual increase in the lignin-coated films over time. The lignin-coated films showed to be the most promising incorporation strategy to improve the HPMC-based film's properties.

The main aim of this study was to carry out an in vitro digestion of gelatin-based films and nanocomposite films activated with “Pitanga” (Eugenia uniflora L.) leaf extract (PLE) encapsulated in a W/O/W double emulsion. Also, the effects of encapsulation and addition of crystalline nanocellulose on PLE bioaccessibility, and on Caco-2 cells viability, after in vitro digestion, were evaluated. The free PLE, W/O (SE) emulsions and W/O/W (DE) emulsions were also submitted to in vitro digestion. The encapsulation of PLE within DE considerably increased the stability and bioaccessibility of PLE after in vitro digestion, which was also higher compared to SE. The PLE encapsulation within DE was positive compared to encapsulation only in SE, as DE also showed higher digestibility and lower cytotoxicity than SE. The active films and nanocomposite films showed lower PLE bioaccessibility when compared to SE and DE, but they were not cytotoxic to Caco-2 at all PLE concentrations studied. The PLE stability and bioaccessibility were higher using N-DE (nanocomposite film activated with DE). The effect of previously encapsulating PLE in DE, and the addition of crystalline nanocellulose in the film matrix, contributed to the protection of PLE's biological activity. Gelatin-based films and active nanocomposite films may have additional properties and applications in the food industry, as they have been shown to be active after in vitro digestion. Furthermore, DE was an effective encapsulation system for aqueous active compounds and can be potentially applied to several other areas of the food industry.

The emulsifying potential of a biocompatible ionic liquid (IL) to produce lipid-based nanosystems developed to enhance the bioaccessibility of cannabidiol (CBD) was investigated. The IL (cholinium oleate) was evaluated at concentrations of 1 % and 2 % to produce nanoemulsions (NE-IL) and nanostructured lipid carriers (NLC-IL) loaded with CBD. The IL concentration of 1 % demonstrated to be sufficient to produce both NE-IL and NLC-IL with excellent stability properties, entrapment efficiency superior to 99 %, and CBD retention rate of 100 % during the storage period evaluated (i.e. 28 days at 25 °C). The in vitro digestion evaluation demonstrated that the NLC-IL provided a higher stability to the CBD, while the NE-IL improved the CBD bioaccessibility, which was mainly related to the composition of the lipid matrices used to obtain each nanosystem. Finally, it was observed that the CBD cytotoxicity was reduced when the compound was entrapped into both nanosystems.

The main goal of this work was to develop bio-based and ecofriendly intelligent films as freshness indicators to monitor European hake (Merluccius merluccius) quality during storage by using a visual, non-destructive, and real-time technique. Locust bean gum (LBG)/κ-carrageenan (Car) films incorporating blueberry extract (BLE) or beetroot extract (BEE) were developed and their effectiveness to detect hake deterioration during 7 days of storage at 4 °C was evaluated. A visible color response from pink to blue was observed on the BLE films at the end of hake storage, which correlated with the hake deterioration profile, namely an increase in pH values (from 6.60 ± 0.04 to 8.02 ± 0.03), total viable count (TVC, from 4.61 ± 0.36 to 8.61 ± 0.21 log CFU/g), and total volatile basic nitrogen content (TVB-N, from 10.21 ± 1.97 to 66.78 ± 4.81 mg/100 g) beyond the spoilage threshold. The results of this study are very promising, since it was possible to develop a new effective intelligent bio-based responsive indicator film incorporating natural dye BLE, which has the potential to contribute to food waste reduction and improve food safety by detecting the hake freshness status.

Lichens are organisms constituted by a symbiotic relationship between a fungus (mycobiont) and a photoautotrophic partner (photobiont). Lichens produce several bioactive compounds; however, the biotechnological exploitation of this organism is hampered by its slow growth. To start studying the possibility of exploiting lichens as alternative sources of bioactive compounds, eighteen lichens were collected in the north of Portugal in order to isolate and study the bioactivity of their photobionts. It was possible to isolate and cultivate only eight photobionts. Three of them, LFR1, LFA2 and LCF3, belong to the Coelastrella genus, the other two (LFA1 and LCF1) belong to the Chlorella genus and for the remaining three photobionts, LFS1, LCA1 and LCR1, it was impossible to isolate their microalgae. These only grow in consortium with bacteria and/or cyanobacteria. All extracts showed antioxidant activity, mainly at a concentration of 10 mg.mL−1. LFS1, a consortium extract, showed the highest antioxidant power, as well as the highest concentration of phenolic compounds (5.16 ± 0.53 mg of gallic acid equivalents (GAE).g−1). The extracts under study did not show significant antibacterial activity against Escherichia coli, Listeria or Salmonella. The Coelastrella sp. and LFA1 extracts showed the highest hyaluronidase inhibition. The LFR1 extract at a concentration of 5 mg.mL−1 showed the highest anti-inflammatory activity (79.77 ± 7.66%). The extracts of Coelastrella sp. and LFA1 also showed greater antidiabetic activity, demonstrating the high inhibitory power of α-amylase and α-glucosidase. LFR1 at a concentration of 5 mg.mL−1, due to its selective cytotoxicity inhibiting the growth of cancer cells (Caco-2 cells), is a promising anticancer agent.

(1) Background: Polysaccharide films are promising vehicles for the delivery of bioactive agents such as collagenases, as they provide controlled release at the wound site, facilitating tissue regeneration. This study aimed to investigate the physicochemical properties of Cassia grandis polysaccharide films with immobilized collagenase from Streptomyces parvulus (DPUA/1573). (2) Methods: Galactomannan was extracted from Cassia grandis seeds for film production with 0.8% (w/v) galactomannan and 0.2% (v/v) glycerol with or without collagenases. The films underwent physical-chemical analyses: Fourier-transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), thermogravimetric analysis (TGA), color and opacity (luminosity-L*, green to red-a*, yellow to blue-b*, opacity-Y%), moisture content, water vapor permeability (WVP), thickness, contact angle, and mechanical properties. (3) Results: The results showed similar FTIR spectra to the literature, indicating carbonyl functional groups. Immobilizing bioactive compounds increased surface roughness observed in SEM. TGA indicated a better viability for films with immobilized S. parvulus enzymes. Both collagenase-containing and control films exhibited a bright-yellowish color with slight opacity (Y%). Mechanical tests revealed decreased rigidity in PCF (−25%) and SCF (−41%) and increased deformability in films with the immobilized bioactive compounds, PCF (234%) and SCF (295%). (4) Conclusions: Polysaccharide-based films are promising biomaterials for controlled composition, biocompatibility, biodegradability, and wound healing, with a potential in pharmacological applications.

The incorporation of nanostructures loaded with bioactive compounds into food matrices is a promising approach to develop new functional foods with improved nutritional, health profiles and good sensorial properties. The rheological and tribological properties of yogurt enriched with curcumin-loaded solid lipid nanoparticles (SLN) were evaluated. Also, the TCA solubility index, the bioaccessibility of curcumin and cell viability were assessed after dynamic in vitro digestion. The presence of SLN in yogurt did not affect its rheological properties; however, SLN addition increased the lubrication capability of yogurt. After in vitro digestion, yogurt with added SLN (yogurt_SLN) presented a lower TCA solubility index (22 %) than the plain yogurt (39 %). The bioaccessibility and stability of curcumin were statistically similar for yogurt_SLN (30 % and 42 %, respectively) and SLN alone (20 % and 39 %, respectively). Regarding cell viability results, the intestinal digesta filtrates of both controls (i.e., SLN alone and plain yogurt) did not affect significantly the cell viability, while the yogurt_SLN presented a possible cytotoxic effect at the concentrations tested. In general, the incorporation of SLN into yogurt seemed to promote the mouthfeel of the yogurt and did not adversely affect the bioaccessibility of curcumin. However, the interaction of SLN and yogurt matrix seemed to have a cytotoxic effect after in vitro digestion, which should be further investigated. Despite that, SLN has a high potential to be used as nanostructure in a functional food as a strategy to increase the bioactive compounds' bioaccessibility.