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

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 pre...

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Autores principales: Ralaivao, Mathis, Lucas, Jade, Rocha, Fernando, Estevinho, Berta N.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265360/
https://www.ncbi.nlm.nih.gov/pubmed/35804803
http://dx.doi.org/10.3390/foods11131990
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author Ralaivao, Mathis
Lucas, Jade
Rocha, Fernando
Estevinho, Berta N.
author_facet Ralaivao, Mathis
Lucas, Jade
Rocha, Fernando
Estevinho, Berta N.
author_sort Ralaivao, Mathis
collection PubMed
description 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 µm (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.
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spelling pubmed-92653602022-07-09 Food-Grade Microencapsulation Systems to Improve Protection of the Epigallocatechin Gallate Ralaivao, Mathis Lucas, Jade Rocha, Fernando Estevinho, Berta N. Foods Article 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 µm (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. MDPI 2022-07-05 /pmc/articles/PMC9265360/ /pubmed/35804803 http://dx.doi.org/10.3390/foods11131990 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Ralaivao, Mathis
Lucas, Jade
Rocha, Fernando
Estevinho, Berta N.
Food-Grade Microencapsulation Systems to Improve Protection of the Epigallocatechin Gallate
title Food-Grade Microencapsulation Systems to Improve Protection of the Epigallocatechin Gallate
title_full Food-Grade Microencapsulation Systems to Improve Protection of the Epigallocatechin Gallate
title_fullStr Food-Grade Microencapsulation Systems to Improve Protection of the Epigallocatechin Gallate
title_full_unstemmed Food-Grade Microencapsulation Systems to Improve Protection of the Epigallocatechin Gallate
title_short Food-Grade Microencapsulation Systems to Improve Protection of the Epigallocatechin Gallate
title_sort food-grade microencapsulation systems to improve protection of the epigallocatechin gallate
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265360/
https://www.ncbi.nlm.nih.gov/pubmed/35804803
http://dx.doi.org/10.3390/foods11131990
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