Preparation of aqueous dispersions of coenzyme Q 10 nanoparticles with amylomaize starch and its dextrin

Eun Ah Kim, Jong Yea Kim, Hyun Jung Chung, Seung Taik Lim

Research output: Contribution to journalArticlepeer-review

21 Citations (Scopus)


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.

Original languageEnglish
Pages (from-to)493-499
Number of pages7
JournalLWT - Food Science and Technology
Issue number2
Publication statusPublished - 2012 Jul


  • Coenzyme Q
  • Dextrin
  • Dispersion stability
  • High amylose maize starch
  • Nano-dispersion

ASJC Scopus subject areas

  • Food Science


Dive into the research topics of 'Preparation of aqueous dispersions of coenzyme Q <sub>10</sub> nanoparticles with amylomaize starch and its dextrin'. Together they form a unique fingerprint.

Cite this