Characterization of oat beta-glucan and coenzyme Q10-loaded beta-glucan powders generated by the pressurized gas-expanded liquid (PGX) technology

• Published in: Food research international 2018-04, Vol.106, p.354-362
• Main Authors: Liu, Nian, Couto, Ricardo, Seifried, Bernhard, Moquin, Paul, Delgado, Luis, Temelli, Feral
• Format: Article
• Language: English
• Subjects: Adsorptive precipitation; Beta-glucan; Coenzyme Q10; Crystallinity; Helium ion microscopy; Impregnation; Pressurized gas-expanded liquid (PGX) process; Supercritical carbon dioxide
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2017.12.073

The physicochemical properties of the oat beta-glucan powder (BG) and coenzyme Q10 (CoQ10)-loaded BG powder (L-BG) produced by the pressurized gas-expanded liquid (PGX) technology were studied. Helium ion microscope, differential scanning calorimeter, X-ray diffractometer, AutoSorb iQ and rheometer were used to determine the particle morphology, thermal properties, crystallinity, surface area and viscosity, respectively. Both BG (7.7μm) and L-BG (6.1μm) were produced as micrometer-scale particles, while CoQ10 nanoparticles (92nm) were adsorbed on the porous structure of L-BG. CoQ10 was successfully loaded onto BG using the PGX process via adsorptive precipitation mainly in its amorphous form. Viscosity of BG and L-BG solutions (0.15%, 0.2%, 0.3% w/v) displayed Newtonian behavior with increasing shear rate but decreased with temperature. Detailed characterization of the physicochemical properties of combination ingredients like L-BG will lead to the development of novel functional food and natural health product applications. [Display omitted] •BG obtained by the PGX technology has porous structure.•CoQ10 was loaded onto BG (L-BG) by adsorptive precipitation as nanoparticles.•CoQ10 was mainly in amorphous form adsorbed on the porous structure of BG.•BG and L-BG solutions (0.15–0.3%) were Newtonian fluids at 4°C or 25°C.