Microencapsulation of coenzyme q10 and nadh for the manufacture of food supplements
- Autores: Marta Arenas Jal
- Directores de la Tesis: Encarna García Montoya (dir. tes.)
- Lectura: En la Universitat de Barcelona ( España ) en 2020
- Idioma: español
- Tribunal Calificador de la Tesis: Montserrat Miñarro Carmona (presid.), Ivana Malvacio (secret.), Paulo Cabral (voc.)
- Programa de doctorado: Programa de Doctorado en Investigación, Desarrollo y Control de Medicamentos por la Universidad de Barcelona
- Materias:
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- Resumen
THESIS ABSTRACT Microencapsulation of Coenzyme Q10 and NADH for the Manufacture of Food Supplements The world faces unprecedented healthcare challenges due to population growth and ageing. Noncommunicable diseases have reached epidemic proportions, and while these can be prevented by risk factor reduction, early detection and adequate treatment, diet and food supplementation could also play an important role to reduce morbidity. For this reason, research in pharmaceutical and medical sciences, but also in other life sciences such as food science and nutrition, is needed. Not only the World Health Organization aims to reduce the morbidity and mortality caused by noncommunicable diseases, but governments are also interested in promoting healthy habits to cut-off healthcare spending. For this reason, along with an easier access to information and health technologies, people are adopting healthier dietary habits and active lifestyles. As a consequence, an enormous growth of healthcare category is expected.
Considering the relevant impact of consumer trends on several factors such as selection of ingredients during formulation, trends in the food and sports nutrition industry have been reviewed in this work. In the context of an increased health awareness, the consumption of food supplements and antioxidants such as coenzyme Q10 (CoQ10) and nicotinamide adenine dinucleotide (NAD) is growing, leading to an urgent need to broaden the scientific evidence on the efficacy and safety of these ingredients. For this reason, therapeutic potential, efficacy, safety and formulation challenges of CoQ10 and NAD supplementation have been reviewed in the present work. In addition, physicochemical properties, pharmacokinetics and stability of these bioactive compounds have also been studied.
While the potential health benefits of CoQ10 and NAD supplementation have led to an increased consumer demand, several issues such as the lack of stability or poor powder flow, limit its formulation into food supplements and medicinal products. Since microencapsulation could be effective to overcome these issues, an overview of microencapsulation in the food industry has been provided, including its techniques and examples of applications, as well as a discussion on opportunities and challenges. Regarding the selection of wall-materials for CoQ10 and NAD microencapsulation, its properties, cost, regulatory status and availability have been considered, along with consumer perception. The properties of the encapsulate and polymers, purpose for microencapsulation, desired physicochemical properties and release mechanism, as well as processing conditions, storage requirements and industrial scalability have been taken into account in the present work for each bioactive compound to be encapsulated. Several formulation approaches and techniques have been tested, including spray-drying, wet granulation followed by fluid bed coating, and ionotropic gelation; and the effectiveness of using different food-grade biopolymers to perform as wall materials has been investigated.
To sum up, this thesis provides an overview of trends in the food and sports nutrition industry, microencapsulation techniques, together with their challenges and opportunities, as well as supplementation with CoQ10 and NAD, including efficacy, safety and formulation challenges. In addition, different microencapsulation techniques and formulas have been investigated to improve the properties of these bioactive compounds, focusing mainly on the improvement of stability and powder properties. The present work might be of interest for a broad audience interested in pharmacology and nutrition, but also for pharmaceutical and food scientists, especially those working on the microencapsulation of unstable bioactive compounds.
