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Research Project: New Sustainable Processing Technologies to Produce Healthy, Value-Added Foods from Specialty Crops

Location: Healthy Processed Foods Research

Title: Controlled-release of tea polyphenol from gelatin films incorporated with different ratios of free/nanoencapsulated tea polyphenols into fatty food simulants

Author
item Liu, Fei - Jiangnan University
item Avena Bustillos, Roberto
item Chiou, Bor-sen
item Li, Yue - Jiangnan University
item Ma, Yun - Jiangnan University
item Williams, Tina
item Wood, Delilah - De
item Mchugh, Tara
item 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., 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 Journal. 62:212-221. doi:10.1016/j.foodhyd.2016.08.004.

Interpretive Summary: Gelatin films with controlled-release properties were developed by incorporation of different free/encapsulated tea polyphenol ratios by modifying the encapsulation efficiency of polyphenol-loaded chitosan nanoparticles. This study demonstrated that polyphenols controlled-release and corresponding antioxidant activities from gelatin films combined with chitosan nanoparticles may provide long-term protection for fatty foods.

Technical Abstract: Gelatin films having controlled-release properties were developed by incorporation of different free/encapsulated tea polyphenol (TP) ratios through modifying the encapsulation efficiency (EE) of TP-loaded chitosan nanoparticles. 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), relating to the increased surface tension of film-forming solutions. The addition of nanoparticles also enhanced the compactness and restricted the chain relaxation of films by increasing the isotherm hysteresis and decreasing the diffusion coefficient. TP release was found to be faster and greater when films were exposed to 50% ethanol fatty food simulant, showing a diffusion coefficient two orders of magnitude higher than that of 95% ethanol (10-13 and 10-11 cm2/s, respectively), because of the serious moisture swelling. 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 but contrary results were observed in 50% ethanol. These results demonstrate that controlled-release of TP and corresponding antioxidant activities from gelatin films combined with chitosan nanoparticles may provide long-term protection for fatty foods.