title: A novel functional full-fat hard cheese containing liposomal nanoencapsulated green tea catechins: manufacture and recovery following simulated 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.
authors.affiliation: Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand. ali.rashidinejad@otago.ac.nz and Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand.
authors.forename: Ali
authors.initials: A
authors.lastname: Rashidinejad
authors.affiliation: Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand. ali.rashidinejad@otago.ac.nz.
authors.forename: E John
authors.initials: EJ
authors.lastname: Birch
authors.affiliation: Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand.
authors.forename: David W
authors.initials: DW
authors.lastname: Everett
mesh_terms: D000975:Antioxidants / Q000737:chemistry; D002392:Catechin / Q000737:chemistry*; D002611:Cheese; D004063:Digestion; D005511:Food Handling; D006017:Glycolipids / Q000737:chemistry; D006023:Glycoproteins / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D054709:Lecithins / Q000737:chemistry; D066292:Lipid Droplets; D008081:Liposomes / Q000737:chemistry; D046529:Microscopy, Electron, Transmission; D049329:Nanostructures / Q000737:chemistry; D010636:Phenols / Q000737:chemistry; D010936:Plant Extracts / Q000737:chemistry; D017550:Spectroscopy, Fourier Transform Infrared; D013662:Tea / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D006017:Glycolipids; D006023:Glycoproteins; D054709:Lecithins; D008081:Liposomes; D010636:Phenols; D010936:Plant Extracts; D013662:Tea; C110367:milk fat globule; D002392:Catechin