Abstract
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 language | English |
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Pages (from-to) | 493-499 |
Number of pages | 7 |
Journal | LWT - Food Science and Technology |
Volume | 47 |
Issue number | 2 |
DOIs | |
Publication status | Published - 2012 Jul |
Keywords
- Coenzyme Q
- Dextrin
- Dispersion stability
- High amylose maize starch
- Nano-dispersion
ASJC Scopus subject areas
- Food Science