Preparation of a Tea Polyphenol Nanoliposome System and Its Physicochemical Properties
Preparation of a Tea Polyphenol Nanoliposome System and Its Physicochemical Properties
复制标题
DOI：
10.1021/jf203194w
复制
发表时间：
2011-12-28
影响因子：
6.1
通讯作者：
Jiang, Jian-Guo
中科院分区：
文献类型：
--
作者：
Lu, Qun;Li, Di-Cai;Jiang, Jian-Guo
Tea polyphenol is rich in green tea with diverse biological activities. However, its application in the food industry is limited due to its instability toward oxygen and light. In this study, the preparation of tea polyphenol liposome by the thin film ultrasonic dispersion method was performed in order to enhance the bioavailability of tea polyphenol. The process conditions were optimized using response surface analysis, and the optimal parameters were as follows: ratio of tea polyphenol to lecithin, 0.125:1; ratio of lecithin to cholesterol, 4:1; phosphate buffered saline (PBS) pH, 6.62; ultrasonic time, 3.5 min. The theoretical and practical entrapment efficiency were 60.36% and 60.09 +/- 0.69%, respectively. Furthermore, physicochemical properties including size distribution, zeta potential, permeability, infrared spectrum and in vitro release of liposomal formulations were determined. The mean size of tea polyphenol liposome was 160.4 nm, and the zeta-potential value was -67.2. The tea polyphenol liposome was formed by physical interaction, and the in vitro release process followed a first-order equation. The results indicated that the prepared tea polyphenol liposome was stable and suitable for more widespread application.
