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    Encapsulation of epigallocatechin gallate in zein/chitosan nanoparticles for controlled

    作者:  文章来源:  点击数: 更新日期:2017-06-26
     

    Title

    Encapsulation of epigallocatechin gallate in zein/chitosan nanoparticles for controlled applications in food systems

    Authors

    Jin Liang#, Hua Yan#, Xiulan Wang, Yibin Zhou*, Xueling Gao, Pradeep Puligundla, Xiaochun Wan*

    Journal

    Food Chemistry 231 (2017) 19–24

    Abstract

    The objective of this study was to prepare chitosan nanoparticles (CS NPs) coated with zein as a promising encapsulation and delivery system for epigallocatechin gallate (EGCG). The factors influencing the nanoparticle fabrication, including zein concentration, zein/chitosan weight ratio and EGCG encapsulation percentage, were systematically investigated. The physicochemical and structural analysis showed that the electrostatic interactions and hydrogen bonds were the major forces responsible for nanoparticles formation. The transmission electron microscopy study revealed the spherical nature with smooth surface of obtained nanoparticles. The release profile of EGCG showed a burst effect, followed by slow release. EGCG release was relatively higher from zein/chitosan nanoparticles (zein/CS NPs) with higher DPPH scavenging activity, than that of NPs without zein coating in 95% ethanol fatty simulant. These results indicated that controlled-release of EGCG from zein/CS NPs and its corresponding antioxidant activities in 95% ethanol fatty simulant may provide long-term protection against oxidation for fatty foods.