Stabilization of aqueous dispersion of CoQ10 nanoparticles using maize starches

Aqueous coenzyme Q10 (CoQ10) dispersions were prepared by blending CoQ10 (60 mg) in aqueous maize starch dispersion (300 mg in 30 mL water) at 60–100 °C for up to 6 h. The CoQ10 agglomerates were removed by centrifugation (5000 × g, 30 min) and filtration through a glass filter. As the temperature increased, the amount of CoQ10 which was stably dispersed increased. Normal maize starch was more effective in dispersing the CoQ10 (57.3%) than waxy and high-amylose maize starches (9.8% and 21.9%, respectively). A light scattering analysis revealed that ultrasonication during cooling was effective in preventing the formation of CoQ10 agglomerates. The average particle size of dispersed CoQ10 was <150 nm. Differential scanning calorimetry and X-ray diffraction analysis revealed that dispersed CoQ10 particles had no amylose complex crystals. The CoQ10 dispersion, however, remained homogeneous without forming precipitates during ambient storage for 2 weeks.