Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7597626 | Food Chemistry | 2014 | 8 Pages |
Abstract
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 < 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 < 0.05) increase in the size of liposomes. Liposomes had surface potentials of â42.4 to â46.1 mV with no significant difference between treatments, suggesting stable liposome systems. High efficiency (>70%) and yield (â¼80%) were achieved from the incorporation of catechin or EGCG inside the liposome structure. Addition of either antioxidant increased the liposome phase transition temperature (>50 °C). Nanocapsules containing these antioxidants were effectively retained within a low-fat hard cheese, presenting a simple and effective delivery vesicle for antioxidants.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Ali Rashidinejad, E. John Birch, Dongxiao Sun-Waterhouse, David W. Everett,