Food-Grade Microencapsulation Systems to Improve Protection of the Epigallocatechin Gallate

• Type: Article in International Scientific Journal
• Date: 2022

Authors

Ralaivao, M (Author) Other; Lucas, J (Author) Other; Fernando Rocha (Author) FEUP; Berta Nogueiro Estevinho (Author) FEUP

Journal

Title: Foods

Final page: 1990

Publisher: MDPI

Indexing

ISI Web of Knowledge - 0 Citations

Scopus - 0 Citations

Associated Projects

MicroDelivery - Desenvolvimento de sistemas funcionais de libertação controlada por microencapsulação de compostos ativos e naturais, com interesse terapêutico, nutricional e tecnológico

Other information

Authenticus ID: P-00W-WS4

DOI: 10.3390/foods11131990

Abstract (EN): Epigallocatechin gallate (EGCG) is a catechin and one of the most abundant polyphenols in green tea, and it is under research for its potential benefit to human health and for its potential to be used in disease treatments, such as for cancer. However, the effectiveness of polyphenols depends on preserving their bioactivity, stability, and bioavailability. The EGCG was microencapsulated by a spray-drying process, using different biopolymers as encapsulating agents (gum arabic, modified chitosan and sodium alginate), in order to overcome some of the limitations of this compound. The microparticles showed a diameter around 4.22 to 41.55 mu m (distribution in volume) and different morphologies and surfaces, depending on the encapsulating agent used. The EGCG release was total, and it was achieved in less than 21 min for all the formulations tested. The EGCG encapsulation efficiency ranged between 78.5 and 100.0%. The release profiles were simulated and evaluated using three kinetic models: Korsmeyer-Peppas (R-2: 0.739-0.990), Weibull (R-2 : 0.963-0.994) and Baker-Lonsdale (R-2: 0.746-0.993). The Weibull model was the model that better adjusted to the experimental EGCG release values. This study proves the success of the EGCG microencapsulation, using the spray-drying technique, opening the possibility to insert dried EGCG microparticles in different food and nutraceutical products.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 14