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    Development and Stability Assessment of Coenzyme Q(10)-Loaded Oil-in-Water Nanoemulsions Using as Carrier Oil: Extra Virgin Olive and Olive-Pomace Oil

    Year: 2019

    Journal: Food Bioprocess Technol., Volume 12, JAN, page 54–76

    Authors: Katsouli, Maria; Tzia, Constantina

    Keywords: O; W nanoemulsion; Extra virgin olive oil; Olive-pomace oil; Coenzyme Q(10); Physical and chemical stability; Refrigerated storage

    Coenzyme Q(10) (CoQ(10)) presents multiple health benefits as an essential molecule for every cell and as an excellent antioxidant compound; however, its oral intake is challenging due to its low water solubility. Oil-in-water (o/w) nanoemulsions are considered excellent delivery systems for CoQ(10), offering high protection and controlled release of the bioactive compound. In the present study, CoQ(10) nanoemulsions were prepared using extra virgin olive (EVOO) or olive-pomace oil (OPO) with Tween 20 and Tween 40. It was investigated the effect of environment (25 degrees C) and refrigerated (4 degrees C) storage on the nanoemulsion physical and chemical stability. The results showed that it is possible to form fine o/w nanoemulsions with the two oils and various emulsifiers' concentrations. The physicochemical properties of the nanoemulsions were evaluated in terms of mean droplet diameter (MDD), polydispersity index (PDI), -potential, turbidity, and CoQ(10) physicochemical stability (RCoQ10%). EVOO proved able to form kinetically more stable nanoemulsions with high CoQ(10) retention (74.01%), while OPO led to nanosized emulsions with lower CoQ(10) retention (71.99%). It was also observed that CoQ(10) retention increases as the oil concentration increases (6% w/w EVOO, RCoQ10=77.17 and 8% w/w EVOO, RCoQ10=79.89%). All the nanoemulsion formulations, after storage either at 4 degrees C or at 25 degrees C, remained in the nanosized range after 3months, with high physical (MDD<500nm) and chemical stability (RCoQ10=52.87%). Finally, nanoemulsions with 4% w/w emulsifier concentration appeared kinetically and chemically more stable as they presented lower MDD variations during storage.
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