An investigation of Co-Encapsulated Vitamin E-Ubiquinone and Vitamin E-Ubiquinol in Emulsions and Microcapsules

Show simple item record

dc.contributor.advisor Quek, SY en Xu, Boyang en 2017-06-14T04:14:30Z en 2017 en
dc.identifier.uri en
dc.description Full text is available to authenticated members of The University of Auckland only. en
dc.description.abstract Vitamin E (VE) and coenzyme Q, namely ubiquinone (CoQ10) and ubiquinol (CoQ10H2), are lipophilic nutraceuticals, which regarded as potent antioxidants. CoQ10H2, the reduced form of CoQ10, is gaining more attention recently, thanks to its excellent reducing property. CoQ10, CoQ10H2, and VE perform synergistically as strong antioxidants in vivo. The interactions between these antioxidants outside the human body are thus, worth exploring. However, their implementation to most food systems is restricted since they have relatively low bioavailability due to their hydrophobic nature, and instability to light, heat, and oxygen exposure. Microencapsulation is a novel food processing method, which incorporates spray drying as a particle method to stabilize the encapsulated material and facilitate its digestion. This study, therefore, aimed to investigate the oxidation behavior of the VE+CoQ10 and VE+CoQ10H2 system, stabilized by octenyl succinic anhydride (OSA)-modified starch, in the form of original emulsions (30% solid content; 4:1wall / core ratio) and the subsequent microcapsules during accelerated storage trial (55°C oven, 15% relative humidity). The ratio of soy oil, VE and coenzyme Q in the core oil phase was 90:1:9. Systems containing solely VE, CoQ10 and CoQ10H2, were also tested as control groups. The physical characteristics such as the mean droplet size, PDI, water activity, and encapsulation efficiency was utilized for the evaluation of optimal processing conditions. The oxidation behavior was represented by peroxide value, p-anisidine value, and DPPH antioxidant capacity. Besides, in vitro digestion was conducted on VE+CoQ10 and VE+CoQ10H2 microcapsules for the bioaccessibility evaluation. It was discovered that the overall antioxidant capacity of various systems ranked as VE+CoQ10H2 > CoQ10H2 > VE+CoQ10 > CoQ10 > VE. The oxidation stability of various systems ranked as VE+CoQ10H2 > CoQ10H2 > VE > VE+CoQ10 > CoQ10. The synergistic effect was found solid for the VE+CoQ10H2 systems, however, ambiguous for the VE+CoQ10 systems. The in vitro digestion showed that co-encapsulation is an efficient way of delivering VE and CoQ10 as well as VE and CoQ10H2 simultaneously. In summary, the present study revealed the advantages and potential implementation of the co-encapulated VE, CoQ10, and CoQ10H2 in the food industry. en
dc.publisher ResearchSpace@Auckland en
dc.relation.ispartof Masters Thesis - University of Auckland en
dc.relation.isreferencedby UoA99265004013102091 en
dc.rights Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. en
dc.rights Restricted Item. Available to authenticated members of The University of Auckland. en
dc.rights.uri en
dc.rights.uri en
dc.title An investigation of Co-Encapsulated Vitamin E-Ubiquinone and Vitamin E-Ubiquinol in Emulsions and Microcapsules en
dc.type Thesis en Food Science en The University of Auckland en Masters en
dc.rights.holder Copyright: The author en
pubs.elements-id 630068 en
pubs.record-created-at-source-date 2017-06-14 en

Files in this item

Find Full text

This item appears in the following Collection(s)

Show simple item record


Search ResearchSpace