Controlled-release of tea polyphenol from gelatin films incorporated with different ratios of free/nanoencapsulated tea polyphenols into fatty food simulants

Publication date: January 2017 Source:Food Hydrocolloids, Volume 62 Author(s): Fei Liu, Roberto J. Avena-Bustillos, Bor-Sen Chiou, Yue Li, Yun Ma, Tina G. Williams, Delilah F. Wood, Tara H. McHugh, Fang Zhong Chitosan nanoparticles with different encapsulation efficiencies were incorporated to obtain gelatin films with controlled-release properties. Nanoparticles tended to aggregate as encapsulation efficiency increased, due to the increase in surface tension of film-forming solutions. The addition of nanoparticles increased the compactness and isotherm hysteresis of films, whereas decreased the moisture diffusion. Tea polyphenol released faster and greater from films in 50% ethanol (4 °C) than in 95% ethanol (25 °C) fatty food stimulant due to the swelling by water. However, controlled-release showed in both simulants, where free tea polyphenol had the largest release followed by 51.3%, 83.3% and 96.9% encapsulation efficiency. The diffusion coefficient in 50% ethanol was 2 orders of magnitude higher than that 95% ethanol (10−13 and 10−11 cm2/s, respectively). Films maintained their structures in 95% ethanol after 240 h but not in 50% ethanol. These results might open up new designs in long-term protection for fatty foods. Graphical abstract
Source: Food Hydrocolloids - Category: Food Science Source Type: research