Production and characterization of beta-lactoglobulin/alginate nanoemulsion containing coenzyme Q10: Impact of heat treatment and alginate concentrate

Abstract

The aims of this research were to produce oil-in-water β- lactoglobulin/alginate (β-lg/Al) nanoemulsions loaded with coenzyme Q 10 and to investigate the combined effects of heating temperature and alginate concentration on the physicochemical properties and encapsulation efficiency of β-lg/Al nanoemulsions. In β-lg/Al nanoemulsions production, various heating temperatures (60, 65, and 70°C) and alginate concentrations (0, 0.01, 0.03, and 0.05%) were used. A transmission electron microscopy was used to observe morphologies of β-lg/Al nanoemulsions. Droplet size and zeta-potential values of β-lg/Al nanoemulsions and encapsulation efficiency of coenzyme Q10 were determined by electrophoretic light scattering spectrophotometer and HPLC, respectively. The spherically shaped β-lg/Al nanoemulsions with the size of 169 to 220 nm were successfully formed. The heat treatments from 60 to 70°C resulted in a significant (p<0.05) increase in droplet size, polydispersity, zeta-potential value of β-lg/Al nanoemulsions, and encapsulation efficiency of coenzyme Q10. As alginate concentration was increased from 0 to 0.05%, there was an increase in the polydispersity index of β-lg/Al nanoemulsions and encapsulation efficiency of coenzyme Q10. This study demonstrates that heating temperature and alginate concentration had a major impact on the size, polydispersity, zeta-potential value and encapsulation efficiency of coenzyme Q10 in β-lg/ Al nanoemulsions.