Microencapsulation of ubiquinone using complex coacervation for functional yoghurt

• Published in: Food science and biotechnology Vol. 24; no. 3; pp. 895 - 904
• Main Authors: Ahmadi, Nadia, Nasirpour, Ali, Sheikhzeinodin, Mahmoud, Keramat, Javad
• Format: Journal Article
• Language: English
• Published: Seoul The Korean Society of Food Science and Technology 01.06.2015; 한국식품과학회
• Subjects: Chemistry; Chemistry and Materials Science; Food Science; Nutrition; Research Article; 식품과학; ubiquinone; physicochemical property; complex coacervation; microencapsulation; yoghurt fortification
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-015-0116-x

Health benefits of CoQ10 and a reduction of endogenous CoQ10 synthesis due to aging have led to food fortification. Lipophylic properties and high molecular weight (863 g/mol) make CoQ10 insoluble in water, a serious problem related to food fortification. CoQ10 was microencapsulated using complex coacervation with β-lactoglobulin (β-lg) and Arabic Gum (AG) as encapsulating agents. Several combinations of β-lg and AG were tested to obtain the highest microencapsulation efficiency (ME) and payload. Microcapsules made of 2.5% (w/v) β-lg and AG and 5 mL of oil containing CoQ10 5% (w/v) obtained the highest ME value, a spherical structure, and an homogeneous particle size distribution. CoQ10 microcapsules included in yoghurt manufacturing had positive effects on physicochemical properties of yoghurt. HPLC analysis indicated that only a small amount of CoQ10 was released during the product shelf life.