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

卷:156

Rashidinejad, Ali ; Birch, E. John ; Sun-Waterhouse, Dongxiao ; Everett, David W.

Univ Otago

关键词: Liposome encapsulation;    Catechin;    Epigallocatechin gallate;    Antioxidants;    Cheese;    Green tea;   

DOI  :  10.1016/j.foodchem.2014.01.115

学科分类：食品科学和技术

【 摘 要 】

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 -42.4 to -46.1 mV with no significant difference between treatments, suggesting stable liposome systems. High efficiency (>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 (>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. (C) 2014 Elsevier Ltd. All rights reserved.