Abstract
Health benefits of CoQ10 and a reduction of endogenous CoQ10 synthesis due to aging have led to food fortification. Lipophylic properties and high molecular weight (863 g/mol) make CoQ10 insoluble in water, a serious problem related to food fortification. CoQ10 was microencapsulated using complex coacervation with β-lactoglobulin (β-lg) and Arabic Gum (AG) as encapsulating agents. Several combinations of β-lg and AG were tested to obtain the highest microencapsulation efficiency (ME) and payload. Microcapsules made of 2.5% (w/v) β-lg and AG and 5 mL of oil containing CoQ10 5% (w/v) obtained the highest ME value, a spherical structure, and an homogeneous particle size distribution. CoQ10 microcapsules included in yoghurt manufacturing had positive effects on physicochemical properties of yoghurt. HPLC analysis indicated that only a small amount of CoQ10 was released during the product shelf life.
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