A novel functional full-fat hard cheese containing liposomal nanoencapsulated green tea catechins: manufacture and recovery following simulated digestion. Issue 7 (4th July 2016)

• Record Type: Journal Article
• Authors: Rashidinejad, Ali; Birch, E. John; Everett, David W.
• Is Part Of: Food & function. Volume 7:Issue 7(2016)
• Page Start: 3283
• Page End: 3294
• Publication Date: 2016-07-04
• Subjects: Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; Nutrition -- Periodicals; 664.07
• DOI: 10.1039/c6fo00354k
• Languages: English
• ISSNs: 2042-6496

Abstract

Abstract : We incorporated nanoliposomal encapsulated green tea catechins into a full-fat hard cheese that was ripened at 8 °C for 90 days and underwent simulated gastrointestinal digestion. Abstract : (+)-Catechin or green tea extract were encapsulated in soy lecithin nanoliposomes and incorporated into a full-fat cheese, then ripened at 8 °C for 90 days. Cheese samples were subjected to simulated gastrointestinal digestion to measure total phenolic content (TPC) and antioxidant activity of the cheese digesta, and to determine the catechin recovery after digestion by high performance liquid chromatography (HPLC). Addition of catechin or green tea extract significantly ( P ≤ 0.05) increased TPC and antioxidant activity (measured by ferric reducing antioxidant power and oxygen radical absorbance capacity) of the full-fat cheese without affecting pH or proximate composition. HPLC analysis confirmed retention of encapsulated catechins in the cheese curd; however, individual catechins were recovered in differing amounts (15–52%) from cheese digesta after 6 h of digestion. Transmission electron microscopy and Fourier transform infrared spectroscopy provided evidence for association of nanoliposomes with the surface of milk fat globules inside the cheese matrix. The study shows the potential for using cheese as a delivery vehicle for green tea antioxidants.