期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 62, 期 4, 页码 934-941出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf402886s
关键词
tea polyphenols; nanoliposome; combining ethanol injection with DHPM; in vitro antioxidation; in vitro antibacterial activity; sustaining release; alkaline media stability
资金
- National Natural Science Foundation of China [21266021]
- State Key Laboratory of Food Science and Technology, Nanchang University [SKLF-ZZB-201311]
Tea polyphenols are major polyphenolic substances found in green tea with various biological activities. To overcome their instability toward oxygen and alkaline environments, tea polyphenol nanoliposome (TPN) was prepared by combining an ethanol injection method with dynamic high-pressure microfluidization. Good physicochemical characterizations (entrapment efficiency = 78.5%, particle size = 66.8 nm, polydispersity index = 0.213, and zeta potential = -6.16 mv) of TPN were observed. Compared with tea polyphenol solution, TPN showed equivalent antioxidant activities, indicated by equal DPPH free radical scavenging and slightly lower ferric reducing activities and lower inhibitions against Staphylococcus aureus, Escerhichia coli, Salmonella typhimurium, and Listeria monocytogenes. In addition, a relatively good sustained release property was observed in TPN, with only 29.8% tea polyphenols released from nanoliposome after 24 h of incubation. Moreover, TPN improved the stability of tea polyphenol in alkaline solution. This study expects to provide theories and practice guides for further applications of TPN.
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