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conferenceseries.com
October 27-29, 2016 Rome, Italy
15th International Conference on
Food Processing & Technology
Volume 7, Issue 12 (Suppl) J Food Process Technol 2016
ISSN: 2157-7110 JFPT, an open access journal Food Technology 2016
October 27-29, 2016
Acoustic emulsifier free emulsions and lecithin emulsions used as delivery system for coenzyme Q10
vectorization
Messaouda Kaci1, Arab-Tehrany E1, Dostert G1, Desjardins I2, Velot E1 and Desobry S1
1Lorraine University, France
2Genialis, France
To improve encapsulation and release of coenzyme Q10 (CoQ10), emulsifier-free-emulsions were developed with a new
emulsification process by high frequency ultrasound (HFU) at 1.7 MHz. Nano-emulsions containing CoQ10 were elaborated
with or without rapeseed lecithin used as emulsifier. The prepared emulsions with HFU was compared with CoQ10 emulsion
containing emulsifier developed with the same emulsification technique and also with low frequency ultrasounds coupled with
high pressure homogenization (LFU+HPH). The physico-chemical properties of emulsions were determined by: average droplets
size measurement with nano-droplets tracking analysis, droplets surface charge with ζ potential measurement, surface tension and
rheological behavior. Emulsions made by LFU+HPH with emulsifier showed lower droplets size due to cavitation generated by HFU
process. Surface tension results showed that whatever the preparation process, there was no significant difference between emulsions
containing lecithin emulsifier, with or without CoQ10. In vitro biocompatibility tests were performed on human mesenchymal stem
cells in order to show the cytotoxicity of various formulations and also the efficiency of CoQ10-loaded emulsion. In vitro tests proved
that the vectors were not toxic for cells. Furthermore, CoQ10 provided high rate of cell proliferation and metabolic activity especially
for the formulation without emulsifier.
Biography
Messaouda Kaci has completed her graduation in Food Engineering from Higher National School of Agronomy, Algeria, and then she obtained a Master’s degree
in Food and Biotechnological Science from Nancy University, France. In 2015, she was awarded a PhD from The University of Lorraine, France. She is currently a
post-doctoral student and conducts her research on the Stabilization of Nanoemulsions and Vectorization of Hydrophobic Compounds.
Messaouda Kaci et al., J Food Process Technol 2016, 7:12 (Suppl)