Encapsulation of (─)-epigallocatechin-3-gallate (EGCG) in solid lipid nanoparticles for food applications
| Autor: | Rasha Shtay, Julia K. Keppler, Karin Schwarz, Katrin Schrader |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
Sodium
Drug-enriched shell model Nanoparticle chemistry.chemical_element complex mixtures SURFACTANT BLEND 03 medical and health sciences 0404 agricultural biotechnology 0302 clinical medicine Solid lipid nanoparticle Crystal modification EGCG stability In-vitro release Chromatography Chemistry food and beverages Food grade 04 agricultural and veterinary sciences Gallate 040401 food science 030221 ophthalmology & optometry Delivery system Particle size Green tea extract Food Science |
| Zdroj: | Journal of Food Engineering 244 (2019) Journal of Food Engineering, 244, 91-100 |
| ISSN: | 0260-8774 |
| DOI: | 10.1016/j.jfoodeng.2018.09.008 |
| Popis: | A nanoparticlulate delivery system was prepared for developing a food grade carrier for the major bioactive constituent in green tea; (─)-epigallocatechingallate (EGCG), in order to protect it against degradation during storage and digestion under simulated gastrointestinal pH conditions. EGCG-loaded solid lipid nanoparticles (EGCG-SLNs) were produced by the hot homogenization method. The lipid matrix used in the production consisted of pure cocoa butter. A combination of sodium stearoyl-2-lactylate (SSL) and mono- and diglycerides (MDG) was applied as a surfactant blend. The nanoparticles loaded with different concentrations of EGCG had an average particle size in the range of 108–122 nm. A maximal encapsulation efficiency of 68.5% was obtained. The produced food grade SLNs successfully protected the encapsulated EGCG along the storage period as well as under the adverse conditions at neutral pH values. The developed system offers good potential for enriching food products with EGCG. |
| Databáze: | OpenAIRE |
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