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

•First report on the CoQ10 encapsulation in the cheese matrix.•CoQ10 encapsulation improves the resistance of lipids against oxidation.•CoQ10 encapsulation increases significantly its retention in the cheese.•CoQ10 encapsulation does not affect the composition and cheese yield.•This technique could...

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Bibliographic Details
Published in:Food chemistry 2013-12, Vol.141 (3), p.2707-2712
Main Authors: Stratulat, Iulia, Britten, Michel, Salmieri, Stéphane, St-Gelais, Daniel, Champagne, Claude P., Fustier, Patrick, Lacroix, Monique
Format: Article
Language:English
Subjects:
Animals
Biological and medical sciences
Cattle
Cheese
Cheese - analysis
Chemistry, Pharmaceutical
Coenzyme Q10
Dietary Supplements
Dietary Supplements - analysis
Emulsion
Emulsions
Emulsions - chemistry
Encapsulation
Food Additives
Food Additives - chemistry
Food toxicology
Life Sciences
Medical sciences
Milk
Milk - chemistry
Particle Size
Stability
Toxicology
Ubiquinone
Ubiquinone - analogs & derivatives
Ubiquinone - chemistry
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Summary:•First report on the CoQ10 encapsulation in the cheese matrix.•CoQ10 encapsulation improves the resistance of lipids against oxidation.•CoQ10 encapsulation increases significantly its retention in the cheese.•CoQ10 encapsulation does not affect the composition and cheese yield.•This technique could be applied to level industry for functional cheese preparation. 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.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2013.05.057