TY - JOUR
T1 - Preparation of aqueous dispersions of coenzyme Q 10 nanoparticles with amylomaize starch and its dextrin
AU - Kim, Eun Ah
AU - Kim, Jong Yea
AU - Chung, Hyun Jung
AU - Lim, Seung Taik
PY - 2012/7
Y1 - 2012/7
N2 - An aqueous dispersion of CoQ 10 nanoparticles could be prepared by using amylomaize starch or its dextrin (average DP 311). CoQ 10 (100 mg dry solids) was dispersed in aqueous starch or dextrin solution (500 mg/5 mL) at 60-80 °C for 3 days, and then the solids were isolated by centrifuging in the dispersion (25,000× g, 30 min). The isolated particles consisted of CoQ 10 and starch at an approximate weight ratio of 2:1. The presence of V-amylose complex with CoQ 10 was confirmed under differential scanning calorimetery (DSC), but most of the CoQ 10 in the particles existed as crystalline aggregates. The isolated particles, initially ranged in micrometer, could be re-dispersed in water at nano-sizes by treating with a mild ultrasonication. The aqueous dispersions of CoQ 10 nanoparticles (100 mg/100 g) exhibited zeta potentials of -33.9 and -51.1 mV, respectively for starch and dextrin dispersions, and remained homogeneous for more than 3 weeks without forming precipitates during an ambient storage.
AB - An aqueous dispersion of CoQ 10 nanoparticles could be prepared by using amylomaize starch or its dextrin (average DP 311). CoQ 10 (100 mg dry solids) was dispersed in aqueous starch or dextrin solution (500 mg/5 mL) at 60-80 °C for 3 days, and then the solids were isolated by centrifuging in the dispersion (25,000× g, 30 min). The isolated particles consisted of CoQ 10 and starch at an approximate weight ratio of 2:1. The presence of V-amylose complex with CoQ 10 was confirmed under differential scanning calorimetery (DSC), but most of the CoQ 10 in the particles existed as crystalline aggregates. The isolated particles, initially ranged in micrometer, could be re-dispersed in water at nano-sizes by treating with a mild ultrasonication. The aqueous dispersions of CoQ 10 nanoparticles (100 mg/100 g) exhibited zeta potentials of -33.9 and -51.1 mV, respectively for starch and dextrin dispersions, and remained homogeneous for more than 3 weeks without forming precipitates during an ambient storage.
KW - Coenzyme Q
KW - Dextrin
KW - Dispersion stability
KW - High amylose maize starch
KW - Nano-dispersion
UR - http://www.scopus.com/inward/record.url?scp=84862807267&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84862807267&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2012.02.013
DO - 10.1016/j.lwt.2012.02.013
M3 - Article
AN - SCOPUS:84862807267
VL - 47
SP - 493
EP - 499
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
SN - 0023-6438
IS - 2
ER -