Delivery of green tea catechin and epigallocatechin gallate in liposomes incorporated into low-fat hard cheese
Delivery of green tea catechin and epigallocatechin gallate in liposomes incorporated into low-fat hard cheese
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DOI：
10.1016/j.foodchem.2014.01.115
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发表时间：
2014-08-01
期刊：
影响因子：
8.8
通讯作者：
Everett, David W.
中科院分区：
文献类型：
--
作者：
Rashidinejad, Ali;Birch, E. John;Everett, David W.
在四种浓度（0%、0.125%、0.25%和0.5%w/v）下检测绿色茶儿茶素和表没食子儿茶素没食子酸酯（EGCG）在大豆卵磷脂脂质体中的包封，以及在0%和0.25%w/v下检测奶酪中的包合。空胶囊的平均直径为133 nm，并且随着儿茶素或EGCG的添加而显著（p < 0.05）增加。电子显微镜下可见脂质体的薄层和中心核。添加抗氧化剂使脂质体的尺寸显着增加（p < 0.05）。脂质体的表面电位为-42.4 mV至-46.1 mV，处理之间无显著差异，表明脂质体系统稳定。高效率（>70%）和产率（类似于80%），实现了从儿茶素或表没食子儿茶素没食子酸酯的脂质体结构内的掺入。添加任一抗氧化剂增加脂质体相变温度（>50 ° C）。含有这些抗氧化剂的纳米胶囊被有效地保留在低脂硬奶酪中，呈现出用于抗氧化剂的简单且有效的递送囊泡。(C)2014爱思唯尔有限公司版权所有。
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.