Stabilization of aqueous dispersion of CoQ10 nanoparticles using maize starches

Han Kyul Yoon, Tae Rang Seo, Seung Taik Lim

Research output: Contribution to journalArticle

9 Citations (Scopus)

Abstract

Aqueous coenzyme Q10 (CoQ10) dispersions were prepared by blending CoQ10 (60mg) in aqueous maize starch dispersion (300mg in 30mL water) at 60-100°C for up to 6h. The CoQ10 agglomerates were removed by centrifugation (5000×. g, 30min) and filtration through a glass filter. As the temperature increased, the amount of CoQ10 which was stably dispersed increased. Normal maize starch was more effective in dispersing the CoQ10 (57.3%) than waxy and high-amylose maize starches (9.8% and 21.9%, respectively). A light scattering analysis revealed that ultrasonication during cooling was effective in preventing the formation of CoQ10 agglomerates. The average particle size of dispersed CoQ10 was <150nm. Differential scanning calorimetry and X-ray diffraction analysis revealed that dispersed CoQ10 particles had no amylose complex crystals. The CoQ10 dispersion, however, remained homogeneous without forming precipitates during ambient storage for 2 weeks.

Original languageEnglish
Pages (from-to)144-149
Number of pages6
JournalFood Hydrocolloids
Volume35
DOIs
Publication statusPublished - 2014 Mar 1

Fingerprint

coenzyme Q10
Coenzymes
nanoparticles
corn starch
Starch
Nanoparticles
Zea mays
Stabilization
water
Amylose
amylose
Centrifugation
Differential Scanning Calorimetry

Keywords

  • Amylose
  • Coenzyme Q10
  • Stabilization
  • Starch

ASJC Scopus subject areas

  • Food Science
  • Chemical Engineering(all)
  • Chemistry(all)

Cite this

Stabilization of aqueous dispersion of CoQ10 nanoparticles using maize starches. / Yoon, Han Kyul; Seo, Tae Rang; Lim, Seung Taik.

In: Food Hydrocolloids, Vol. 35, 01.03.2014, p. 144-149.

Research output: Contribution to journalArticle

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