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

• Tipo: Artigo em Revista Científica Internacional
• Data: 2022

Autores

Ralaivao, M (Autor) Outra; Lucas, J (Autor) Outra; Fernando Rocha (Autor) FEUP; Berta Nogueiro Estevinho (Autor) FEUP

Revista

Título: Foods

Página Final: 1990

Editora: MDPI

Indexação

ISI Web of Knowledge - 0 Citações

Scopus - 0 Citações

Projetos Associados

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

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 14