Fabrication of Zein-Lecithin-EGCG complex nanoparticles: Characterization, controlled release in simulated gastrointestinal digestion. (15th December 2021)

• Record Type: Journal Article
• Authors: Xie, Hujun; Liu, Chengzhi; Gao, Jian; Shi, Jieyu; Ni, Fangfang; Luo, Xin; He, Ying; Ren, Gerui; Luo, Zisheng
• Is Part Of: Food chemistry. Volume 365(2021)
• Publication Date: 2021-12-15
• Subjects: EGCG -- Zein -- Lecithin -- Encapsulation -- Sustained-release -- Stability; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.130542
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: The Zein-Lecithin nanocomplexes exhibited great encapsulation efficiency for EGCG. The EGCG still had good antioxidant capacity after encapsulation. EGCG encapsulated by Z-L nanocomplexes can achieve excellent sustained release in in simulated gastrointestinal digestion. The Z-L/E complex nanoparticles had good preservation ability. Abstract: The Zein-Lecithin-Epigallocatechin gallate (EGCG) complex nanoparticles were fabricated by anti-solvent coprecipitation method. The Zein-Lecithin (Z-L) nanocomplexes exhibited great encapsulation efficiency of 68.5% for EGCG, and the encapsulated EGCG still had good antioxidative capacity. The cumulative release of EGCG in simulated gastric fluid (SGF) and simulated intestinal fluid (SIF) were 19% and 92%, respectively, and the release was closest to Fick release in SGF and First release in SIF. Fluorescence spectroscopy (FL), Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) experiments revealed that the EGCG was successfully encapsulated by Z-L nanocomplexes through electrostatic, hydrophobic and hydrogen bonding interactions. The Zein-Lecithin-EGCG complex nanoparticles exhibited excellent stability and great sustained-release performance, which will be the alternative for potential application in the food industry.