Delivery of green tea catechin and epigallocatechin gallate in liposomes incorporated into low-fat hard cheese

作者：Rashidinejad Ali^*; Birch E John; Sun Waterhouse Dongxiao; Everett David W

来源：Food Chemistry, 2014, 156: 176-183.

DOI：10.1016/j.foodchem.2014.01.115

• Liposome encapsulation
• Catechin
• Epigallocatechin gallate
• Antioxidants
• Cheese
• Green tea

The encapsulation of green tea catechin and epigallocatechin gallate (EGCG) in soy lecithin liposomes was examined at four concentrations (0%, 0.125%, 0.25% and 0.5% w/v), and inclusion in cheese at 0% and 0.25% w/v. The empty capsules had a mean diameter of 133 nm and significantly (p %26lt; 0.05) increased with the addition of catechin or EGCG. Electron microscopy revealed the lamellae and central core of the liposomes. Addition of antioxidants gave a significant (p %26lt; 0.05) increase in the size of liposomes. Liposomes had surface potentials of -42.4 to -46.1 mV with no significant difference between treatments, suggesting stable liposome systems. High efficiency (%26gt;70%) and yield (similar to 80%) were achieved from the incorporation of catechin or EGCG inside the liposome structure. Addition of either antioxidant increased the liposome phase transition temperature (%26gt;50 degrees C). Nanocapsules containing these antioxidants were effectively retained within a low-fat hard cheese, presenting a simple and effective delivery vesicle for antioxidants.

• 出版日期2014-8-1