Coenzyme Q10-loaded microcapsules stabilized by glyceryl monostearate and soy protein isolates-flaxseed gum: Characterization, in vitro release and digestive behavior.

Autor: Huang J; School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China; The East China Science and Technology Research Institute of Changshu Company Limited, Changshu 215500, China. Electronic address: juanhuang87@hotmail.com., Zhang S; School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China., Liu D; School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China., Wang Q; School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China., Feng X; School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China., Chu L; Faculty of Food Science and Engineering, School of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China. Electronic address: llchu@njfu.edu.cn.
Jazyk: angličtina
Zdroj: International journal of biological macromolecules [Int J Biol Macromol] 2024 Oct; Vol. 278 (Pt 1), pp. 134680. Date of Electronic Publication: 2024 Aug 12.
DOI: 10.1016/j.ijbiomac.2024.134680
Abstrakt: This study aimed to stabilize microcapsules with core materials of glyceryl monostearate (GMS) and octyl and decyl glycerate, and wall materials of soy protein isolates (SPI) and flaxseed gum (FG) by complex coacervation method to overcome the drawbacks of coenzyme Q10 (CoQ10). It was demonstrated by the study that the obtained microcapsules were irregular aggregates. Differential scanning calorimetry and x-ray diffraction patterns indicated that CoQ10 was entrapped inside the disordered semisolid cores of microcapsules. The CoQ10 loading and encapsulation efficiency analysis revealed that GMS and FG helped CoQ10 better encapsulated inside the microcapsules. The in vitro release curve showed a "burst" release of CoQ10 absorbed on the surface of microcapsules for the first 180 min, followed by a sustained release of the encapsulated CoQ10. GMS and FG contributed to the sustained release and the release mechanism of the microcapsules was Fickian diffusion. The in vitro simulated digestion demonstrated that the constructed microcapsules improved the bio-accessibility of CoQ10. Finally, due to the protection of GMS and FG, microcapsules had good storage stability. In conclusion, this study emphasized the potential of using new microcapsules to deliver and protect lipophilic ingredients, providing valuable information for developing functional foods with higher bioavailability.
Competing Interests: Declaration of competing interest We declare that we do not have any commercial or associative interest that represents a conflict of interest in connection with the work submitted.
(Copyright © 2024 Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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