Using hydrogels in dispersed phase of water-in-oil emulsion for encapsulating tea polyphenols to sustain their release

被引：24

作者：

Tian, Haiyan ^{[1
]}

Xiang, Dong ^{[1
,2
]}

Wang, Bo ^{[1
]}

Zhang, Weimin ^{[1
,2
]}

Li, Congfa ^{[1
,2
]}

机构：

[1] Hainan Univ, Coll Food Sci, 58 Renmin Ave, Haikou 570228, Hainan, Peoples R China

[2] Key Lab Food Nutr & Funct Food Hainan Prov, 58 Renmin Ave, Haikou 570228, Hainan, Peoples R China

来源：

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS | 2021年 / 612卷

关键词：

Tea polyphenols; Binary gum mixtures; W/O emulsion; Stability; Encapsulation; INTERMOLECULAR BINDING; ANTIOXIDANT ACTIVITY; XANTHAN GUM; STABILITY; DELIVERY; GALACTOMANNAN; THEOPHYLLINE; PROFILES; POLYMER; SYSTEMS;

D O I：

10.1016/j.colsurfa.2020.125999

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

The purpose of this study is to prepare carriers to encapsulate tea polyphenols (TPPs) to increase their stability and retention rate. TPPs were embedded in binary gum mixtures. TPPs were slowly released from these mixtures, and the slowest release rate was obtained when the release was from the xanthan gum (XG)/locust bean gum (LBG) mixture at a ratio of 6:4. TPPs were further encapsulated in water-in-oil (W/O) emulsion containing the XG/LBG mixture, and the effects of emulsifier concentration and XG/LBG mixture (6:4) on the stability of W/O emulsion were examined. With increasing emulsifier concentration, the stability increased. It was also observed that the XG/LBG mixture could enhance the stability of the emulsion. Finally, encapsulation of TPPs in the W/O emulsion containing XG/LBG mixture resulted in a high TPPs retention rate of over 70 % after 30 days of storage at 25 degrees C. The W/O emulsion containing XG/LBG mixture in the dispersed phase has a potential use as an active carrier.

引用

页数：9

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