Stability of CoQ10-loaded oil-in-water (O/W) emulsion: effect of carrier oil and emulsifier type.
Co-enzyme Q10 (CoQ10), a lipophilic compound that widely used in the food and pharmaceutical products was formulated in a κ-carrageenan coated oil-in-water (O/W) emulsion. In this work, we examined the solubility of CoQ10 in different carrier oils and effects of emulsifier type on the formation and...
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| Format: | Article |
| Language: | English English |
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Springer
2013
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| Online Access: | http://psasir.upm.edu.my/id/eprint/30461/ http://psasir.upm.edu.my/id/eprint/30461/1/Stability%20of%20CoQ10.pdf |
| _version_ | 1848846683735064576 |
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| author | Chan, Sook Wah Mirhosseini, Hamed Taip, Farah Saleena Tau, Chuan Ling Tan, Chin Ping |
| author_facet | Chan, Sook Wah Mirhosseini, Hamed Taip, Farah Saleena Tau, Chuan Ling Tan, Chin Ping |
| author_sort | Chan, Sook Wah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Co-enzyme Q10 (CoQ10), a lipophilic compound that widely used in the food and pharmaceutical products was formulated in a κ-carrageenan coated oil-in-water (O/W) emulsion. In this work, we examined the solubility of CoQ10 in different carrier oils and effects of emulsifier type on the formation and stability of CoQ10-loaded O/W emulsion. Nine vegetable oils and four types of emulsifiers were used. CoQ10 was found significantly (p < 0.05) more soluble in medium chain oils (coconut oil and palm kernel oil) as compared to other vegetable oils. The O/W emulsions were then prepared with 10 % (w/w) coconut oil and palm kernel oil containing 200 g CoQ10/L oil stabilized by 1 % (w/v) emulsifiers (sucrose laurate (SEL), sodium stearoyl lactate (SSL), polyglycerol ester (PE), or Tween 80 (Tw 80)) in 1 % (w/v) κ-carrageenan aqueous solution. Particle size distribution and physical stability of the emulsions were monitored. The droplet sizes (surface weighted mean diameter, D[3,2]) of fresh O/W emulsion in the range of 2.79 to 5.83 μm were observed. Irrespective of the oil used, results indicated that complexes of SSL/κ-carrageenan provided the most stable CoQ10-loaded O/W emulsion with smaller and narrower particle size distribution. Both macroscopic and microscopic observations showed that O/W emulsion stabilized by SSL/κ-carrageenan is the only emulsion that exhibited no sign of coalescence, flocculation, and phase separation throughout the storage period observed. |
| first_indexed | 2025-11-15T09:06:37Z |
| format | Article |
| id | upm-30461 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T09:06:37Z |
| publishDate | 2013 |
| publisher | Springer |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-304612015-09-08T01:44:24Z http://psasir.upm.edu.my/id/eprint/30461/ Stability of CoQ10-loaded oil-in-water (O/W) emulsion: effect of carrier oil and emulsifier type. Chan, Sook Wah Mirhosseini, Hamed Taip, Farah Saleena Tau, Chuan Ling Tan, Chin Ping Co-enzyme Q10 (CoQ10), a lipophilic compound that widely used in the food and pharmaceutical products was formulated in a κ-carrageenan coated oil-in-water (O/W) emulsion. In this work, we examined the solubility of CoQ10 in different carrier oils and effects of emulsifier type on the formation and stability of CoQ10-loaded O/W emulsion. Nine vegetable oils and four types of emulsifiers were used. CoQ10 was found significantly (p < 0.05) more soluble in medium chain oils (coconut oil and palm kernel oil) as compared to other vegetable oils. The O/W emulsions were then prepared with 10 % (w/w) coconut oil and palm kernel oil containing 200 g CoQ10/L oil stabilized by 1 % (w/v) emulsifiers (sucrose laurate (SEL), sodium stearoyl lactate (SSL), polyglycerol ester (PE), or Tween 80 (Tw 80)) in 1 % (w/v) κ-carrageenan aqueous solution. Particle size distribution and physical stability of the emulsions were monitored. The droplet sizes (surface weighted mean diameter, D[3,2]) of fresh O/W emulsion in the range of 2.79 to 5.83 μm were observed. Irrespective of the oil used, results indicated that complexes of SSL/κ-carrageenan provided the most stable CoQ10-loaded O/W emulsion with smaller and narrower particle size distribution. Both macroscopic and microscopic observations showed that O/W emulsion stabilized by SSL/κ-carrageenan is the only emulsion that exhibited no sign of coalescence, flocculation, and phase separation throughout the storage period observed. Springer 2013-12 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/30461/1/Stability%20of%20CoQ10.pdf Chan, Sook Wah and Mirhosseini, Hamed and Taip, Farah Saleena and Tau, Chuan Ling and Tan, Chin Ping (2013) Stability of CoQ10-loaded oil-in-water (O/W) emulsion: effect of carrier oil and emulsifier type. Food Biophysics, 8 (4). pp. 273-281. ISSN 1557-1858; ESSN: 1557-1866 10.1007/s11483-013-9300-9 English |
| spellingShingle | Chan, Sook Wah Mirhosseini, Hamed Taip, Farah Saleena Tau, Chuan Ling Tan, Chin Ping Stability of CoQ10-loaded oil-in-water (O/W) emulsion: effect of carrier oil and emulsifier type. |
| title | Stability of CoQ10-loaded oil-in-water (O/W) emulsion: effect of carrier oil and emulsifier type. |
| title_full | Stability of CoQ10-loaded oil-in-water (O/W) emulsion: effect of carrier oil and emulsifier type. |
| title_fullStr | Stability of CoQ10-loaded oil-in-water (O/W) emulsion: effect of carrier oil and emulsifier type. |
| title_full_unstemmed | Stability of CoQ10-loaded oil-in-water (O/W) emulsion: effect of carrier oil and emulsifier type. |
| title_short | Stability of CoQ10-loaded oil-in-water (O/W) emulsion: effect of carrier oil and emulsifier type. |
| title_sort | stability of coq10-loaded oil-in-water (o/w) emulsion: effect of carrier oil and emulsifier type. |
| url | http://psasir.upm.edu.my/id/eprint/30461/ http://psasir.upm.edu.my/id/eprint/30461/ http://psasir.upm.edu.my/id/eprint/30461/1/Stability%20of%20CoQ10.pdf |