Production and Characterization of Beta-lactoglobulin/Alginate Nanoemulsion Containing Coenzyme Q(10): Impact of Heat Treatment and Alginate Concentrate

Abstract

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