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Preparation of β-lactoglobulin/gum arabic complex nanoparticles for encapsulation and controlled release of EGCG in simulated gastrointestinal digestion model
•β-Lactoglobulin/gum arabic complexes were fabricated to encapsulate EGCG.•β-Lactoglobulin/gum arabic complexes exhibited good encapsulation efficiency for EGCG.•Antioxidant performance of EGCG in vitro was improved after encapsulation.•β-Lactoglobulin-gum arabic-EGCG complex nanoparticles had susta...
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Published in: | Food chemistry 2021-08, Vol.354, p.129516-129516, Article 129516 |
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Main Authors: | , , , , , , , , |
Format: | Article |
Language: | English |
Subjects: | |
Citations: | Items that this one cites Items that cite this one |
Online Access: | Get full text |
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Summary: | •β-Lactoglobulin/gum arabic complexes were fabricated to encapsulate EGCG.•β-Lactoglobulin/gum arabic complexes exhibited good encapsulation efficiency for EGCG.•Antioxidant performance of EGCG in vitro was improved after encapsulation.•β-Lactoglobulin-gum arabic-EGCG complex nanoparticles had sustained release in a simulated gastrointestinal tract.
In this work, the β-lactoglobulin/gum arabic (β-Lg-GA) complexes were prepared to encapsulate epigallocatechin gallate (EGCG), forming β-Lg-GA-EGCG complex nanoparticles with an average particle size of 133 nm. The β-Lg-GA complexes exhibited excellent encapsulation efficiency (84.5%), and the antioxidant performance of EGCG in vitro was improved after encapsulation. It was recorded that 86% of EGCG could be released in simulated intestinal fluid after 3 h of digestion, much faster than that in simulated gastric fluid, indicating that the β-Lg-GA complexes were effective in enhancing EGCG stability, which was confirmed using SDS-PAGE and SEM. Further spectrum results demonstrated that various intramolecular interactions including electrostatic, hydrophobic and hydrogen bonding interactions contribute to the formation of β-Lg-GA-EGCG complex nanoparticles. Also, XRDexperiments indicated that EGCG was successfully encapsulated by β-Lg-GA complexes. Therefore, the β-Lg-GA complexes hold great potentials in the protective delivery of sensitive bioactives. |
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ISSN: | 0308-8146 1873-7072 |
DOI: | 10.1016/j.foodchem.2021.129516 |