Stabilization of aqueous dispersion of CoQ10 nanoparticles using maize starches

Han Kyul Yoon, Tae Rang Seo, Seung Taik Lim

Research output: Contribution to journalArticlepeer-review

16 Citations (Scopus)


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
Publication statusPublished - 2014 Mar

Bibliographical note

Funding Information:
This study was supported by IPET (Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries) , Ministry for Food, Agriculture, Forestry and Fisheries, Republic of Korea .


  • Amylose
  • Coenzyme Q10
  • Stabilization
  • Starch

ASJC Scopus subject areas

  • Food Science
  • General Chemistry
  • General Chemical Engineering


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