期刊
FOOD CHEMISTRY
卷 231, 期 -, 页码 19-24出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.02.106
关键词
EGCG; Zein; Chitosan nanoparticles; Controlled release; Fatty food simulant
资金
- National Modern Agriculture Technology System [CARS-23]
- Anhui Major Demonstration Project for Leading Talent Team on Tea Chemistry and Health
- National Natural Science Foundation of China [31301448]
- National foreign high-end experts project [GDW20153400195]
- Anhui Province Natural Science Foundation [1508085SMC217, 1708085MC86]
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. (C) 2017 Published by Elsevier Ltd.
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