Department of Nutrition and Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Laboratory of Food Quality and Safety, China Agricultural University, Beijing 100083, China.
Department of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa, Alabama, 35487, USA.
Carbohydr Polym. 2021 Oct 1;269:118251. doi: 10.1016/j.carbpol.2021.118251. Epub 2021 May 26.
Catechin is a natural phenolic compound with various bioactivities. However, it is unstable under light and heat environments. Amylose can form a single helical hydrophobic cavity to encapsulate and protect bioactive compounds. In this work, we applied amylose inclusion complexes (IC) to encapsulate a lipophilized catechin, i.e., hexadecyl catechin (HC), to improve its photostability and thermal stability. The formation of amylose-HC IC was characterized using differential scanning calorimetry, X-ray diffraction, and Fourier transform infrared spectroscopy. The photostability and thermal stability studies showed that the retention of guest molecules in IC was 86.1% ± 5.1% and 87.4% ± 0.6%, respectively, which was significantly higher than that of the catechin, HC, and amylose-HC physical mixture groups. Moreover, the in vitro release profile of IC demonstrated a steady and complete release of catechin. The findings show the amylose encapsulation of catechin is a promising technique to preserve bioactive compounds in food.
表儿茶素是一种天然的酚类化合物，具有多种生物活性。然而，它在光照和热环境下不稳定。直链淀粉可以形成单一的疏水性空腔，来包埋和保护生物活性化合物。在这项工作中，我们应用直链淀粉包合物（IC）来包埋亲脂化表儿茶素，即十六烷基表儿茶素（HC），以提高其光稳定性和热稳定性。采用差示扫描量热法、X 射线衍射和傅里叶变换红外光谱对直链淀粉-HC IC 的形成进行了表征。光稳定性和热稳定性研究表明，客体分子在 IC 中的保留率分别为 86.1%±5.1%和 87.4%±0.6%，明显高于表儿茶素、HC 和直链淀粉-HC 物理混合物组。此外，IC 的体外释放曲线显示出表儿茶素的稳定和完全释放。研究结果表明，表儿茶素的直链淀粉包埋是一种在食品中保存生物活性化合物的有前途的技术。
