School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China.
School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China.
Food Chem. 2021 Dec 15;365:130542. doi: 10.1016/j.foodchem.2021.130542. Epub 2021 Jul 6.
The Zein-Lecithin-Epigallocatechin gallate (EGCG) complex nanoparticles were fabricated by anti-solvent coprecipitation method. The Zein-Lecithin (Z-L) nanocomplexes exhibited great encapsulation efficiency of 68.5% for EGCG, and the encapsulated EGCG still had good antioxidative capacity. The cumulative release of EGCG in simulated gastric fluid (SGF) and simulated intestinal fluid (SIF) were 19% and 92%, respectively, and the release was closest to Fick release in SGF and First release in SIF. Fluorescence spectroscopy (FL), Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) experiments revealed that the EGCG was successfully encapsulated by Z-L nanocomplexes through electrostatic, hydrophobic and hydrogen bonding interactions. The Zein-Lecithin-EGCG complex nanoparticles exhibited excellent stability and great sustained-release performance, which will be the alternative for potential application in the food industry.
Zein-卵磷脂-表没食子儿茶素没食子酸酯（EGCG）复合纳米粒通过反溶剂共沉淀法制备。Zein-卵磷脂（Z-L）纳米复合物对 EGCG 的包封效率高达 68.5%，包封的 EGCG 仍具有良好的抗氧化能力。在模拟胃液（SGF）和模拟肠液（SIF）中的 EGCG 累积释放率分别为 19%和 92%，且在 SGF 中最接近 Fick 释放，在 SIF 中最接近一级释放。荧光光谱（FL）、傅里叶变换红外光谱（FTIR）和 X 射线衍射（XRD）实验表明，EGCG 通过静电、疏水和氢键相互作用成功地被 Z-L 纳米复合物包封。Zein-卵磷脂-EGCG 复合纳米粒具有优异的稳定性和良好的缓释性能，有望在食品工业中得到应用。
