Location: Bioproducts ResearchTitle: Controlled-release of tea polyphenol from gelatin films incorporated with different ratios of free/nanoencapsulated tea polyphenols into fatty food simulants
|LIU, FEI - Jiangnan University|
|Avena Bustillos, Roberto|
|LI, YUE - Jiangnan University|
|ANTONIOU, JOHN - Jiangnan University|
|MA, YUN - Jiangnan University|
|Wood, Delilah - De|
|ZHONG, FANG - Jiangnan University|
Submitted to: Food Hydrocolloids
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 8/1/2016
Publication Date: 8/3/2016
Citation: Liu, F., Avena-Bustillos, R.D., Chiou, B., Li, Y., Antoniou, J., Ma, Y., Williams, T.G., Wood, D.F., McHugh, T.H., Zhong, F. 2016. Controlled-release of tea polyphenol from gelatin films incorporated with different ratios of free/nanoencapsulated tea polyphenols into fatty food simulants. Food Hydrocolloids. 62:212-221. https://doi.org/10.1016/j.foodhyd.2016.08.004.
Interpretive Summary: Gelatin films incorporated with chitosan nanoparticles could be used for controlled-release of tea polyphenols in fatty foods, such as oils. These polyphenols acted as anti-oxidants and were used to improve stability of foods. The polyphenols encapsulated in chitosan could be continuously released over extended time periods, improving the shelf-life of these foods.
Technical Abstract: Gelatin films with controlled-release properties were developed by incorporating chitosan nanoparticles containing different free/encapsulated tea polyphenol (TP) ratios from modification of encapsulation efficiency (EE). Different EEs were obtained by adjusting the chitosan hydrochloride (CSH) concentration. SEM images showed that nanoparticles tended to aggregate within the gelatin matrix at high CSH concentrations (= 1 mg/mL), due to the increased surface tension of film-forming solutions. The addition of nanoparticles also enhanced the compactness of films and restricted gelatin chain relaxation, thereby increasing the isotherm hysteresis and decreasing the diffusion coefficient. TP release from films was found to be faster and greater in 50% ethanol fatty food stimulant than 95% ethanol stimulant due to swelling by water. In fact, the diffusion coefficient in 50% ethanol was 2 orders of magnitude higher than that in 95% ethanol (10-13 and 10-11 cm2/s, respectively)due to. However, the controlled-release properties of TP were observed in both simulants, where the free TP showed the largest release followed by 50%, 80% and 100% EE. Films exposed to 95% ethanol could nearly maintain their structures after 240 h, not unlike those in 50% ethanol. These results demonstrated that controlled-release of TP and their corresponding antioxidant activities from gelatin films containing chitosan nanoparticles might provide long-term protection for fatty foods.