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KMID : 0380620100420050565
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Korean Journal of Food Science and Technology
2010 Volume.42 No. 5 p.565 ~ p.570
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Preparation and Its Stability of a Coenzyme Q10 Nanoemulsion by High Pressure Homogenization with Different Valve Type Conditions
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Lim Ji-Sun
Kang Ho-Jin
Yoon Sung-Woo
Kim Hyeong-Min
Suk Jong-Woo
Kim Do-Un
Lim Jae-Kag
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Abstract
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A coenzyme Q10 nanoemulsion was prepared using high pressure homogenization with different valve type conditions (A, B, and C) and cycle numbers (1, 2, and 3). The particle size, transmittance, zeta potential, and coenzyme Q10 content of the prepared coenzyme Q10 nanoemulsion were measured. The stability of the prepared coenzyme Q10 nanoemulsion was evaluated on heating (95oC), freezing (-20oC), and different pH (2-10) conditions. Also, the prepared coenzyme Q10 nanoemulsion was stored at different temperatures of 4, 25, and 40oC for 12 weeks to evaluate its storage stability. In this study, the optimal conditions of high pressure homogenization for the preparation of a coenzyme Q10 nanoemulsion were identified to be 150 MPa, C valve, and a cycle number of 3. The results showed that the prepared coenzyme Q10 nanoemulsion had an average particle size of 40 nm, generated no deposits or floating matter when stored at either 4 or 25oC for 12 weeks, and displayed excellent dispersibility and transparency when processed at different pHs (4-10) or heating (95oC) and, freezing (-20oC) conditions. Our results indicated that a coenzyme Q10 nanoemulsion prepared by high pressure homogenization can be used for preparing beverages in the food industry.
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KEYWORD
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coenzyme Q10, high pressure homogenization, nanoemulsion
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