Coenzyme Q10 is a powerful antioxidant that assists in reducing blood lipids and boosting immunity.However, its limited water solubility, bioaccessibility, and chemical stability significantly hinder its application.This study prepared sodium caseinate/sodium alginate nanoparticles encapsulating coenzyme Q10 utilizing heat-driven and high-pressure homogenization techniques.The physicochemical properties of these nanoparticles, including particle size, polydispersity index, potential, microstructure, and encapsulation efficiency, were characterized and analyzed.Additionally, this study evaluated their environmental stability (pH and thermal stability) and simulated in vitro digestion properties.Results showed that the particle size, polydispersity index, and absolute zeta potential of the nanoparticles increased with the added proportion of sodium alginate.Except for the pure sodium alginate group, all samples exhibited a regular spherical shape.The encapsulation efficiency for coenzyme Q10 initially increased and then decreased as the proportion of sodium alginate rose.The highest encapsulation efficiency of (91.8±0.79)% was achieved when the mass ratio of sodium caseinate to sodium alginate was 2∶1, demonstrating good pH and thermal stability.Simulated in vitro digestion results showed that the bioaccessibility of coenzyme Q10 encapsulated in nanoparticles was significantly enhanced, reaching up to (9.66±1.57)%, compared to the raw coenzyme Q10.In conclusion, the combination of heat-driven and high-pressure homogenization techniques is an effective method for preparing stable and highly bioavailable coenzyme Q10-loaded nanoparticles.This provides a theoretical basis and technical support for the development of novel coenzyme Q10 dietary supplement powders.
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