Acknowledgement
Supported by : National Research Foundation of Korea (NRF)
References
- Barakat A, Shegokar R, Dittgen M, Muller RH. 2013. Coenzyme Q10 oral bioavailability: Effect of formulation type. J Pharm Investig 43:431-451. https://doi.org/10.1007/s40005-013-0101-4
-
Barbut S, Foegeding EA. 1993.
$Ca^{2+}$ -induced gelation of pre-heated whey protein isolate. J Food Sci 58:867-871. https://doi.org/10.1111/j.1365-2621.1993.tb09379.x - Baydar NG, Akkurt M. 2001. Oil content and oil quality properties of some grape seeds. Turk J Agric For 25:163-168.
- Beaulieu L, Savoie L, Paquin P, Subirade M. 2002. Elaboration and characterization of whey protein beads by an emulsification/cold gelation process: Application for the protection of retinol. Biomacromolecules 3:239-248. https://doi.org/10.1021/bm010082z
-
Bhagavan HN, Chopra RK. 2006. Coenzyme
$Q_{10}$ : Absorption, tissue uptake, metabolism and pharmacokinetics. Free Radic Res 40:445-453. https://doi.org/10.1080/10715760600617843 - Carli F, Chiellini EE, Bellich B, Macchiavelli S, Cadelli G. 2005. Ubidecarenone nanoemulsified composite systems. Int J Pharm 291:113-118. https://doi.org/10.1016/j.ijpharm.2004.07.048
- Carrillo C, Buve C, Panozzo A, Grauwet T, Hendrickx M. 2017. Role of structural barriers in the in vitro bioaccessibility of anthocyanins in comparison with carotenoids. Food Chem 227:271-279. https://doi.org/10.1016/j.foodchem.2017.01.062
- Chen L, Remondetto GE, Subirade M. 2006. Food protein-based materials as nutraceutical delivery systems. Trends Food Sci Technol 17:272-283. https://doi.org/10.1016/j.tifs.2005.12.011
-
Chen L, Subirade M. 2005. Chitosan/
$\beta$ -lactoglobulin core-shell nanoparticles as nutraceutical carriers. Biomaterials 26:6041-6053. https://doi.org/10.1016/j.biomaterials.2005.03.011 - Dragicevic-Curic N, Grafe S, Gitter B, Winter S, Fahr A. 2010. Surface charged temoporfin-loaded flexible vesicles: In vitro skin penetration studies and stability. Int J Pharm 384:100-108. https://doi.org/10.1016/j.ijpharm.2009.10.006
- Ercan P, El SN. 2012. In vitro bioaccessibility of coenzyme Q10 in enriched yoghurts. Int J Food Sci Technol 47:1986-1992. https://doi.org/10.1111/j.1365-2621.2012.03061.x
- Euston SR, Finnigan SR, Hirst RL. 2000. Aggregation kinetics of heated whey protein-stabilized emulsions. Food Hydrocoll 14:155-161. https://doi.org/10.1016/S0268-005X(99)00061-2
- George M, Abraham TE. 2006. Polyionic hydrocolloids for the intestinal delivery of protein drugs: Alginate and chitosan - A review. J Control Release 114:1-14. https://doi.org/10.1016/j.jconrel.2006.04.017
- Gomez-Estaca J, Aleman A, Lopez-Caballero ME, Baccan GC, Montero P, Gomez-Guillen MC. 2019. Bioaccessibility and antimicrobial properties of a shrimp demineralization extract blended with chitosan as wrapping material in ready-to-eat raw salmon. Food Chem 276:342-349. https://doi.org/10.1016/j.foodchem.2018.10.031
-
Harnsilawat T, Pongsawatmanit R, McClements DJ. 2006. Characterization of
$\beta$ -lactoglobulin-sodium alginate interactions in aqueous solutions: A calorimetry, light scattering, electrophoretic mobility and solubility study. Food Hydrocoll 20:577-585. https://doi.org/10.1016/j.foodhyd.2005.05.005 - Keowmaneechai E, McClements DJ. 2006. Influence of EDTA and citrate on thermal stability of whey protein stabilized oil-in-water emulsions containing calcium chloride. Food Res Int 39:230-239. https://doi.org/10.1016/j.foodres.2005.07.010
-
Kitabatake N, Kinekawa YI. 1998. Digestibility of bovine milk whey protein and
$\beta$ -lactoglobulin in vitro and in vivo. J Agric Food Chem 46:4917-4923. https://doi.org/10.1021/jf9710903 -
Lee MR, Choi HN, Ha HK, Lee WJ. 2013. Production and characterization of beta-lactoglobulin/alginate nanoemulsion containing coenzyme
$Q_{10}$ : Impact of heat treatment and alginate concentrate. Korean J Food Sci An 33:67-74. https://doi.org/10.5851/kosfa.2013.33.1.67 - Lee MR, Nam GW, Choi HN, Yun HS, Kim SH, You SK, Park DJ, Lee WJ. 2008. Structure and chemical properties of beta-lactoglobulin nanoparticles. J Agric Life Sci 42:31-36.
-
Ozturk B, Argin S, Ozilgen M, McClements DJ. 2015. Nanoemulsion delivery systems for oil-soluble vitamins: Influence of carrier oil type on lipid digestion and vitamin
$D_3$ bioaccessibility. Food Chem 187:499-506. https://doi.org/10.1016/j.foodchem.2015.04.065 - Parikh S, Saneto R, Falk MJ, Anselm I, Cohen BH, Haas R. 2009. A modern approach to the treatment of mitochondrial disease. Curr Treat Options Neurol 11:414-430. https://doi.org/10.1007/s11940-009-0046-0
-
Qian C, Decker EA, Xiao H, McClements DJ. 2012. Nanoemulsion delivery systems: Influence of carrier oil on
$\beta$ -carotene bioaccessibility. Food Chem 135:1440-1447. https://doi.org/10.1016/j.foodchem.2012.06.047 - Raikos V. 2010. Effect of heat treatment on milk protein functionality at emulsion interfaces. A review. Food Hydrocoll 24:259-265. https://doi.org/10.1016/j.foodhyd.2009.10.014
-
Salvia-Trujillo L, Qian C, Martin-Belloso O, McClements DJ. 2013. Influence of particle size on lipid digestion and
$\beta$ -carotene bioaccessibility in emulsions and nanoemulsions. Food Chem 141:1472-1480. https://doi.org/10.1016/j.foodchem.2013.03.050 - Salvia-Trujillo L, Verkempinck SHE, Sun L, Van Loey AM, Grauwet T, Hendrickx ME. 2017. Lipid digestion, micelle formation and carotenoid bioaccessibility kinetics: Influence of emulsion droplet size. Food Chem 229:653-662. https://doi.org/10.1016/j.foodchem.2017.02.146
-
Sok Line VL, Remondetto GE, Subirade M. 2005. Cold gelation of
$\beta$ -lactoglobulin oil-in-water emulsions. Food Hydrocoll 19:269-278. https://doi.org/10.1016/j.foodhyd.2004.06.004 - Solans C, Izquierdo P, Nolla J, Azemar N, Garcia-Celma MJ. 2005. Nano-emulsions. Curr Opin Colloid Interface Sci 10:102-110. https://doi.org/10.1016/j.cocis.2005.06.004
-
Terroso T, Kulkamp IC, Jornada DS, Pohlmann AR, Guterres SS. 2009. Development of semi-solid cosmetic formulations containing coenzyme
$Q_{10}$ -loaded nanocapsules. Latin Am J Pharm 28:819-826. -
Thanatuksorn P, Kawai K, Hayakawa M, Hayashi M, Kajiwara K. 2009. Improvement of the oral bioavailability of coenzyme
$Q_{10}$ by emulsification with fats and emulsifiers used in the food industry. LWT Food Sci Technol 42:385-390. https://doi.org/10.1016/j.lwt.2008.03.006 -
Wang P, Liu HJ, Mei XY, Nakajima M, Yin LJ. 2012. Preliminary study into the factors modulating
$\beta$ -carotene micelle formation in dispersions using an in vitro digestion model. Food Hydrocoll 26:427-433. https://doi.org/10.1016/j.foodhyd.2010.11.018 - Yen FL, Wu TH, Tzeng CW, Lin LT, Lin CC. 2010. Curcumin nanoparticles improve the physicochemical properties of curcumin and effectively enhance its antioxidant and antihepatoma activities. J Agric Food Chem 58:7376-7382. https://doi.org/10.1021/jf100135h
- Zou L, Zheng B, Zhang R, Zhang Z, Liu W, Liu C, Xiao H, McClements DJ. 2016. Enhancing the bioaccessibility of hydrophobic bioactive agents using mixed colloidal dispersions: Curcumin-loaded zein nanoparticles plus digestible lipid nanoparticles. Food Res Int 81:74-82. https://doi.org/10.1016/j.foodres.2015.12.035
Cited by
- Manufacture and Physicochemical Properties of Chitosan Oligosaccharide/A2 β-Casein Nano-Delivery System Entrapped with Resveratrol vol.39, pp.5, 2018, https://doi.org/10.5851/kosfa.2019.e74
- Development and Characterization of Whey Protein-Based Nano-Delivery Systems: A Review vol.24, pp.18, 2018, https://doi.org/10.3390/molecules24183254
- Milk Protein-Stabilized Emulsion Delivery System and Its Application to Foods vol.38, pp.4, 2018, https://doi.org/10.22424/jdsb.2020.38.4.189