Stabilization of aqueous dispersion of CoQ10 nanoparticles using maize starches

Han Kyul Yoon; Tae Rang Seo; Seung Taik Lim

doi:10.1016/j.foodhyd.2013.05.008

Stabilization of aqueous dispersion of CoQ10 nanoparticles using maize starches

Han Kyul Yoon, Tae Rang Seo, Seung Taik Lim

Research output: Contribution to journal › Article › peer-review

17 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 language	English
Pages (from-to)	144-149
Number of pages	6
Journal	Food Hydrocolloids
Volume	35
DOIs	https://doi.org/10.1016/j.foodhyd.2013.05.008
Publication status	Published - 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 .

Keywords

Amylose
Coenzyme Q10
Stabilization
Starch

ASJC Scopus subject areas

Food Science
General Chemistry
General Chemical Engineering

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10.1016/j.foodhyd.2013.05.008

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title = "Stabilization of aqueous dispersion of CoQ10 nanoparticles using maize starches",

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.",

keywords = "Amylose, Coenzyme Q10, Stabilization, Starch",

author = "Yoon, {Han Kyul} and Seo, {Tae Rang} and Lim, {Seung Taik}",

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 .",

year = "2014",

month = mar,

doi = "10.1016/j.foodhyd.2013.05.008",

language = "English",

volume = "35",

pages = "144--149",

journal = "Food Hydrocolloids",

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publisher = "Elsevier B.V.",

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T1 - Stabilization of aqueous dispersion of CoQ10 nanoparticles using maize starches

AU - Yoon, Han Kyul

AU - Seo, Tae Rang

AU - Lim, Seung Taik

N1 - 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 .

PY - 2014/3

Y1 - 2014/3

N2 - 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.

AB - 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.

KW - Amylose

KW - Coenzyme Q10

KW - Stabilization

KW - Starch

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U2 - 10.1016/j.foodhyd.2013.05.008

DO - 10.1016/j.foodhyd.2013.05.008

M3 - Article

AN - SCOPUS:84886101985

SN - 0268-005X

VL - 35

SP - 144

EP - 149

JO - Food Hydrocolloids

JF - Food Hydrocolloids

ER -

Stabilization of aqueous dispersion of CoQ10 nanoparticles using maize starches

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

Access to Document

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