Encapsulation of coenzyme Q10 in a simple emulsion-based nutraceutical formulation and application in cheese manufacturing

Stratulat, Iulia; Britten, Michel; Salmieri, Stéphane; St‐Gelais, Daniel; Champagne, Claude P.; Fustier, Patrick; Lacroix, Monique

doi:10.1016/j.foodchem.2013.05.057

Cited by 18 publications

(4 citation statements)

References 30 publications

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“…To improve the bioavailability of CoQ10, previously reported formulation strategies include an oil solution and suspension system [10, 11], a lipid and surfactant based emulsion [12], and a solid dispersion system [13]. However, the bioavailability of CoQ10 remained low due to the continued poor water solubility of CoQ10 in most of these formulations.…”

Section: Introductionmentioning

confidence: 99%

Novel Lipid-Free Nanoformulation for Improving Oral Bioavailability of Coenzyme Q10

Hong

Liu

Zhang

et al. 2014

BioMed Research International

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To improve the bioavailability of orally administered lipophilic coenzyme Q10 (CoQ10), we formulated a novel lipid-free nano-CoQ10 system stabilized by various surfactants. Nano-CoQ10s, composed of 2.5% (w/w) CoQ10, 1.67% (w/w) surfactant, and 41.67% (w/w) glycerol, were prepared by hot high-pressure homogenization. The resulting formulations were characterized by particle size, zeta potential, differential scanning calorimetry, and cryogenic transmission electron microscopy. We found that the mean particle size of all nano-CoQ10s ranged from 66.3 ± 1.5 nm to 92.7 ± 1.5 nm and the zeta potential ranged from −12.8 ± 1.4 mV to −41.6 ± 1.4 mV. The CoQ10 in nano-CoQ10s likely existed in a supercooled state, and nano-CoQ10s stored in a brown sealed bottle were stable for 180 days at 25°C. The bioavailability of CoQ10 was evaluated following oral administration of CoQ10 formulations in Sprague-Dawley rats. Compared to the values observed following administration of CoQ10-Suspension, nano-CoQ10 modified with various surfactants significantly increased the maximum plasma concentration and the area under the plasma concentration-time curve. Thus, the lipid-free system of a nano-CoQ10 stabilized with a surfactant may be an effective vehicle for improving oral bioavailability of CoQ10.

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Section: Introductionmentioning

confidence: 99%

Novel Lipid-Free Nanoformulation for Improving Oral Bioavailability of Coenzyme Q10

Hong

Liu

Zhang

et al. 2014

BioMed Research International

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“…Fig. 1A shows the FTIR Spectra of oily phase before and after sonication (3500-500 cm−1) and different characteristic bands were identified using previous studies [ [32], [33], [34], [35]]. The presented profiles indicated that sonication process had no alteration effect on lipids of oily phase.…”

Section: Lipid Oxidationmentioning

confidence: 85%

Nanoemulsions and topical creams for the safe and effective delivery of lipophilic antioxidant coenzyme Q10

Kaci

Belhaffef

Meziane³

et al. 2018

Colloids and Surfaces B: Biointerfaces

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“…In addition, vitamin D 3 can be delivered in the form of liposomes [ 135 ]. Flaxseed oil-based emulsion can also be used for the encapsulation of coenzyme Q 10 or coencapsulation with vitamin E and A [ 136 , 137 ]. As a result, the retention of the lipophilic compounds in the curd increased, and their stability and functionality were also improved during cheese storage.…”

Section: Cheese Fortification With Nano/microencapsulated Bioactive Ingredientsmentioning

confidence: 99%

Microencapsulation of Bioactive Ingredients for Their Delivery into Fermented Milk Products: A Review

2021

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The popularity and consumption of fermented milk products are growing. On the other hand, consumers are interested in health-promoting and functional foods. Fermented milk products are an excellent matrix for the incorporation of bioactive ingredients, making them functional foods. To overcome the instability or low solubility of many bioactive ingredients under various environmental conditions, the encapsulation approach was developed. This review analyzes the fortification of three fermented milk products, i.e., yogurt, cheese, and kefir with bioactive ingredients. The encapsulation methods and techniques alongside the encapsulant materials for carotenoids, phenolic compounds, omega-3, probiotics, and other micronutrients are discussed. The effect of encapsulation on the properties of bioactive ingredients themselves and on textural and sensory properties of fermented milk products is also presented.

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Encapsulation of coenzyme Q10 in a simple emulsion-based nutraceutical formulation and application in cheese manufacturing

Cited by 18 publications

References 30 publications

Novel Lipid-Free Nanoformulation for Improving Oral Bioavailability of Coenzyme Q10

Novel Lipid-Free Nanoformulation for Improving Oral Bioavailability of Coenzyme Q10

Nanoemulsions and topical creams for the safe and effective delivery of lipophilic antioxidant coenzyme Q10

Microencapsulation of Bioactive Ingredients for Their Delivery into Fermented Milk Products: A Review

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