Encapsulation of coenzyme Q10 in a simple emulsion-based nutraceutical formulation and application in cheese manufacturing.

Auteur(s) : Claude Champagne , Stratulat, I., M. Britten, S. Salmieri, D. St-Gelais, P. Fustier and M. Lacroix

Publication: 2013

Nom de la revue: Food Chemistry 141(3): 2707-2712.

Langue: English

Résumé: Coenzyme Q10 (CoQ10) was encapsulated successfully in a nutraceutical formulation composed of calcium caseinate, flaxseed oil and lecithin. The effect of CoQ10 on the physico-chemical stability of emulsions was compared to emulsions without CoQ10. According to ATR-FTIR analysis, emulsions were found to be more stable in the presence of CoQ10. The emulsion with CoQ10 was used as a functional cream in the cheese making process. The retention rate of CoQ10, composition and cheese yield were also determined. Quantification of CoQ10 by HPLC showed that the retention of this lipophilic agent into cheese matrix was 93% and equivalent to the total lipid retention. Protein retention and cheese yield were not affected by the addition of the functional cream. For the first time, CoQ10 has been encapsulated in a cheese matrix, hence demonstrating that CoQ10 could be used in the development of functional cheeses   http://dx.doi.org/10.1016/j.foodchem.2013.05.057
Procurez-vous cet article scientifique Obtenir plus d'informations