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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℃) 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 Q_10 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℃ 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 Q_10. 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 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 β-lg/ Al nanoemulsions.

han-gug chugsan sigpum hag-hoeji/korean journal for food science of animal resources

Production and Characterization of Beta-lactoglobulin/Alginate Nanoemulsion Containing Coenzyme Q<sub>10</sub>: Impact of Heat Treatment and Alginate Concentrate

Production and Characterization of Beta-lactoglobulin/Alginate Nanoemulsion Containing Coenzyme Q10: Impact of Heat Treatment and Alginate Concentrate

Production and Characterization of Beta-lactoglobulin/Alginate Nanoemulsion Containing Coenzyme Q₁₀: Impact of Heat Treatment and Alginate Concentrate