Nanoencapsulation of green tea catechins by electrospraying technique and its effect on controlled release and in-vitro permeability.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/12769/
http://dx.doi.org/10.1016/j.jfoodeng.2016.12.010 |
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| Title |
Nanoencapsulation of green tea catechins by electrospraying
technique and its effect on controlled release and in-vitro permeability.
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| Creator |
Anu Bhushani, J.
Nawneet Kumar, K. Anandharamakrishnan, C. |
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| Subject |
08 Tea
05 Processing and Engineering |
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| Description |
Zein, a biocompatible, biodegradable macromolecule was employed for nanoencapsulation of green tea
catechins by electrospraying technique. For this, the electrohydrodynamic behavior of zein solution was
studied and the effective electrospraying concentration of zein was optimized. Later, the influence of
nanoencapsulation and core-to-wall ratio on the gastrointestinal stability and permeability of green tea
catechins were investigated. Among the various concentrations of zein studied (i.e. 1%e40% w/w), 5% w/
w zein solution yielded spherical, monodisperse nanoparticles with mean diameter of 157 ± 36 nm.
Nanoencapsulates with 1:50 core-to-wall ratio had highest encapsulation efficiency compared to 1:10
and 1:05 core-to-wall ratio samples. The nanoencapsulated catechins had significantly improved in-vitro
gastrointestinal stability and Caco-2 cell monolayer permeability compared to unencapsulated catechins.
Further, 1:50 and 1:10 samples possessed higher permeability of catechins compared to 1:05 nanoencapsulates.
Hence, the study provides a one-step approach for production of green tea catechin
nanoencapsulates with sustained release and enhanced permeability properties
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| Date |
2017
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/12769/1/Journal%20of%20Food%20Engineering%20199%20%282017%29%2082e92.pdf
Anu Bhushani, J. and Nawneet Kumar, K. and Anandharamakrishnan, C. (2017) Nanoencapsulation of green tea catechins by electrospraying technique and its effect on controlled release and in-vitro permeability. Journal of Food Engineering, 199. pp. 82-92. ISSN 0260-8774 |
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