Encapsulation of Coenzyme Q10 by Gelatin–basil Seed Mucilage Using Complex Coacervation: Optimization, Physicochemical Characterizations and Milk Fortification

Document Type : Research Article-en

Authors

• Setereh Ramezani
• Mohammad Shahedi
• Milad Fathi

Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran

https://doi.org/10.22067/ifstrj.2023.81438.1240

Abstract

Global concern about human health and the increase the prevalence of chronic diseases in recent years lead to growing appeals for nutritious and healthy compounds, such as coenzyme Q₁₀. Susceptibility to heat and lipophilic properties of coenzyme Q₁₀ limit its utilization in food. Encapsulation is a technology that protects bioactive ingredients from harsh environmental conditions and extends shelf life. The purpose of this study was to encapsulate coenzyme Q₁₀ using complex coacervation by gelatin–basil seed mucilage and characterize physical, thermal and chemical properties of produced microcapsules. Response surface methodology was applied to determine the optimum level of the four formulation variables for maximum encapsulation efficiency, loading capacity and turbidity and minimum supernatant absorption. The optimum microcapsules had encapsulation efficiency of 83.69%, encapsulation load of 16.32%, turbidity of 0.979 and supernatant absorption of 0.227. The microcapsules were assessed by scanning electron microscopy, Fourier transform infrared spectroscopy, and differential scanning calorimetry. The results of FTIR confirmed the formation of coacervates. The thermogram of Q₁₀ loaded microcapsule melting point was not observed at its melting point (50°C) due to its solubility in the oil phase and appropriate entrapment. Release behavior of Q₁₀ was studied by different mathematical models. Microencapsulated Q₁₀ was used to fortify milk and the results showed that the developed protein-carbohydrate microcapsules can be applied for protection of hydrophobic compounds.

Keywords

• Basil seed mucilage
• Coenzyme Q10
• Encapsulation
• Gelatin
• Physicochemical characterizations

Main Subjects

• Food Engineering

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