Formation and Stability of Nanoemulsion Containing CoQ10 by Mechanical Emulsification

코엔자임 Q10을 함유하는 나노에멀젼의 제조

  • Yoo, In-Sang (Department of Chemical and Biochemical Engineering, Gachen University)
  • 유인상 (가천대학교 화공생명공학과)
  • Published : 2012.10.10

Abstract

Coenzyme Q10 (CoQ10) is a natural lipid cofactor with antioxidant and anti-aging properties as cosmetic and food ingredients, involved in cellular energy metabolism. Here, nano-emulsions with CoQ10 were fabricated with lecithin, ethanol, oil, and sorbitan monostearate (Arlacel 60), as major components. Phase inversion emulsion method with ultrasonicator was utilized in producing CoQ10 solution, and stabilization effects from lecithin and ethanol and other diverse perturbation factors were evaluated over time. Physical properties of the emulsion were characterized such as its size, surface charges by zeta-potential, and the overall structures. Optimal concentrations of CoQ10 and Arlacel 60 were 0.8% and 3%, respectively, for producing the smallest sizes of nanoemersions in a 100 nm diameter with best morphology. No notable changes in the size were observed over 7 days from Ostwald ripening, when the concentration of Arlacel 60 was higher than 2%. Even after 270 days at room temperature, the size of nanoemulsions maintained as 115 nm in diameter, revealing only a 10% increase with high degrees of long termed stability and substantiality. In addition, changes in the surface potential occurred possible due to the flocculation effect on the nanoparticles.

Keywords

coenzyme Q10;nanoemulsion;ultrasonicator;flocculation

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