Lipophilization and amylose inclusion complexation enhance the stability and release of catechin
Copyright © 2021 Elsevier Ltd. All rights reserved..
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.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2021 |
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| Erschienen: |
2021 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:269 |
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| Enthalten in: |
Carbohydrate polymers - 269(2021) vom: 01. Okt., Seite 118251 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Wang, Yuzhuo [VerfasserIn] |
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| Links: |
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| Themen: |
3-palmitoylcatechin |
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| Anmerkungen: |
Date Completed 08.11.2021 Date Revised 08.11.2021 published: Print-Electronic Citation Status MEDLINE |
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| doi: |
10.1016/j.carbpol.2021.118251 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| 520 | |a Copyright © 2021 Elsevier Ltd. All rights reserved. | ||
| 520 | |a 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 | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Encapsulation | |
| 650 | 4 | |a In vitro digestion | |
| 650 | 4 | |a Polyphenol | |
| 650 | 4 | |a Stabilization | |
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| 700 | 1 | |a Guan, Lei |e verfasserin |4 aut | |
| 700 | 1 | |a Wang, Siqi |e verfasserin |4 aut | |
| 700 | 1 | |a Zhang, Jing |e verfasserin |4 aut | |
| 700 | 1 | |a Tan, Libo |e verfasserin |4 aut | |
| 700 | 1 | |a Kong, Lingyan |e verfasserin |4 aut | |
| 700 | 1 | |a Zhang, Hao |e verfasserin |4 aut | |
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