Application of fucoxanthin-loaded probiotic membrane vesicles as natural colorants in lemon juice

Improving hydrophobic natural colorants through delivery system to replace artificial colorants in the food industry offer a pivotal avenue in the field of health sciences. This study proposed the utilization of fucoxanthin-loaded probiotic membrane vesicles (FX-MVs) to augment the potential application of fucoxanthin as a natural colorant in beverages. The hydrophilic head groups of external phospholipids facilitated dispersion in water. The hydrophilic head groups of phospholipids outside the membrane vesicles promote the dispersion of FX in the aqueous phase. Consequently, FX-MVs were incorporated into fresh lemon juice to validate its potential as a natural colorant in the beverage. The addition of FX-MVs lemon juice (FX-MVs@LJ) enhanced both the color representation and antioxidant activity of fresh lemon juice. The results of E-nose and E-tongue tests demonstrated that FX-MVs@LJ retained the initial flavor characteristics of fresh lemon juice, without introducing any novel adverse olfactory or gustatory sensations. The degradation kinetics analysis revealed that cold storage effectively enhanced the preservation of FX stability in lemon juice. This work provided an effective strategy for producing FX-fortified lemon juice with probiotic membrane vesicles, thereby offering insights into the expanding the potential applications of hydrophobic bioactive substances in food systems. • Fucoxanthin-loaded probiotic membrane vesicles (FX-MVs) was utilized as natural colorants to improve the color of the juice. • FX-MVs enhanced the visual appeal and antioxidant properties of fresh juice while preserving its original flavor. • The retention of FX-MVs in juice was significantly enhanced under cold storage via degradation kinetic analysis.