title: Encapsulation of (-)-epigallocatechin gallate into liposomes and into alginate or chitosan microparticles reinforced with liposomes.
abstract: BACKGROUND
  (-)-Epigallocatechin gallate (EGCG) was encapsulated into liposomes that were further incorporated into alginate and chitosan microparticles. The stability of free and encapsulated EGCG in all three systems was evaluated at different pH values and in fruit nectar. Furthermore, the interactions between EGCG and the compounds of the microparticles were studied using Fourier transform infrared spectroscopy (FTIR) and differential scanning calorimetry (DSC).
  
  
  RESULTS
  All three encapsulation systems showed high encapsulation efficiency (>97%) and sustained release; in 14 days, no more than 15% of EGCG was released. The encapsulation systems successfully protected EGCG against degradation at alkaline pH. For non-encapsulated EGCG, >70% was degraded after 14 days, while there was no significant degradation of encapsulated EGCG in these three systems. In fruit nectar, >30% of non-encapsulated EGCG was degraded in 14 days, while only 6% of EGCG encapsulated into liposomes or chitosan microparticles reinforced with liposomes was degraded at that time. The DSC and FTIR analyses showed that the main interactions occurred between the liposomes and the EGCG.
  
  
  CONCLUSIONS
  This study demonstrates that liposomes as well as alginate and chitosan microparticles reinforced with liposomes have the potential to enhance EGCG stability in food products during storage. © 2016 Society of Chemical Industry.
authors.affiliation: Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000, Ljubljana, Slovenia.
authors.forename: Katja
authors.initials: K
authors.lastname: Istenič
authors.affiliation: Department of Chemistry and Biochemistry, Faculty of Chemistry and Chemical Technology, University of Ljubljana, Večna pot 113, SI-1000, Ljubljana, Slovenia.
authors.forename: Romana
authors.initials: R
authors.lastname: Cerc Korošec
authors.affiliation: Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000, Ljubljana, Slovenia.
authors.forename: Nataša
authors.initials: N
authors.lastname: Poklar Ulrih
mesh_terms: D000464:Alginates / Q000737:chemistry*; D000975:Antioxidants / Q000008:administration & dosage / Q000032:analysis / Q000737:chemistry*; D002152:Calorimetry, Differential Scanning; D002392:Catechin / Q000008:administration & dosage / Q000031:analogs & derivatives* / Q000032:analysis / Q000737:chemistry; D048271:Chitosan / Q000737:chemistry*; D019587:Dietary Supplements; D005503:Food Additives / Q000032:analysis / Q000737:chemistry*; D005511:Food Handling; D005520:Food Preservatives / Q000032:analysis / Q000737:chemistry*; D061353:Food Storage; D000067030:Fruit and Vegetable Juices / Q000032:analysis; D020723:Glucuronic Acid / Q000737:chemistry; D006603:Hexuronic Acids / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D008081:Liposomes; D008863:Microspheres; D010316:Particle Size; D016062:Porosity; D012995:Solubility; D017550:Spectroscopy, Fourier Transform Infrared; D013237:Stereoisomerism; D013499:Surface Properties
chemical_list: D000464:Alginates; D000975:Antioxidants; D005503:Food Additives; D005520:Food Preservatives; D006603:Hexuronic Acids; D008081:Liposomes; D020723:Glucuronic Acid; D002392:Catechin; D048271:Chitosan; C045651:epigallocatechin gallate
keywords: (−)-epigallocatechin gallate; alginate; chitosan; encapsulation; liposomes