pH and temperature stability of (-)-epigallocatechin-3-gallate-β-cyclodextrin inclusion complex-loaded chitosan nanoparticles.
The oxidative stability of (-)-epigallocatechin-3-gallate (EGCG) incorporated as inclusion complexes (ICs) in sulfobutylether-β-cyclodextrin sodium (SBE-β-CD) and then ionotropically crosslinked with chitosan hydrochloride (CSH) into nanoparticles were investigated. EGCG-loaded CSH-SBE-β-CD nanoparticles (CSNs) were physically unstable at higher pH and temperature. The particle size of CSNs was unchanged in the pH range of 3-5, but the microenvironment of EGCG-IC appeared to be intact until the pH increased to 6.5 by fluorescence spectroscopy. The physical structure of EGCG-ICs was also affected during storage in addition to CSNs, which was further affected as temperature increased from 25 to 55°C. The decrease in antioxidant activities of EGCG-ICs and free EGCG with increasing pH, storage time and temperature were modest compared to the prominent decreases in antioxidant activities of EGCG-loaded CSNs. The extreme entrapment of EGCG-ICs and/or free EGCG in the aggregated CSNs restricted the release of EGCG, thus inhibiting the antioxidant activities.
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China; Western Regional Research Center, ARS, U.S. Department of Agriculture, Albany, CA 94710, United States.
Fei
F
Liu
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China.
Hamid
H
Majeed
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China.
John
J
Antoniou
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China.
Yue
Y
Li
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China.
Yun
Y
Ma
Western Regional Research Center, ARS, U.S. Department of Agriculture, Albany, CA 94710, United States.
Wallace
W
Yokoyama
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China.
Jianguo
J
Ma
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China. Electronic address: fzhong@jiangnan.edu.cn.
Fang
F
Zhong
D002392:Catechin / Q000031:analogs & derivatives* / Q000737:chemistry; D048271:Chitosan / Q000737:chemistry*; D004337:Drug Carriers / Q000737:chemistry*; D004355:Drug Stability; D006863:Hydrogen-Ion Concentration; D053758:Nanoparticles / Q000737:chemistry*; D010316:Particle Size; D013696:Temperature; D047392:beta-Cyclodextrins / Q000737:chemistry*
D004337:Drug Carriers; D047392:beta-Cyclodextrins; C093196:SBE4-beta-cyclodextrin; D002392:Catechin; D048271:Chitosan; C045651:epigallocatechin gallate
(−)-Epigallocatechin-3-gallate; (−)-Epigallocatechin-3-gallate (PubChem CID: 65064); Antioxidant activity; Chitosan hydrochloride (PubChem CID: 71853); Chitosan nanoparticles; Inclusion complexes; Stability; Sulfobutylether-β-cyclodextrin; Sulfobutylether-β-cyclodextrin sodium (PubChem CID: 66577045)