期刊
CARBOHYDRATE POLYMERS
卷 269, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2021.118251
关键词
Polyphenol; Starch; Encapsulation; Structure; Stabilization; In vitro digestion
资金
- National Key Research and Devel-opment Program of China [2016YFD0400804]
- 111 Project from the Education Ministry of China [B18053]
Encapsulation of catechin with amylose can significantly improve the photostability and thermal stability of catechin, with a higher retention rate compared to physical mixtures. In vitro release studies show a steady and complete release of catechin from the inclusion complexes.
Catechin is a natural phenolic compound with various bioactivities. However, it is unstable under light and heat environments. Amylose can form a single helical hydrophobic cavity to encapsulate and protect bioactive compounds. In this work, we applied amylose inclusion complexes (IC) to encapsulate a lipophilized catechin, i. e., hexadecyl catechin (HC), to improve its photostability and thermal stability. The formation of amylose-HC IC was characterized using differential scanning calorimetry, X-ray diffraction, and Fourier transform infrared spectroscopy. The photostability and thermal stability studies showed that the retention of guest molecules in IC was 86.1% +/- 5.1% and 87.4% +/- 0.6%, respectively, which was significantly higher than that of the catechin, HC, and amylose-HC physical mixture groups. Moreover, the in vitro release profile of IC demonstrated a steady and complete release of catechin. The findings show the amylose encapsulation of catechin is a promising technique to preserve bioactive compounds in food.
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