Delivery of green tea catechin and epigallocatechin gallate in liposomes incorporated into low-fat hard cheese
Author: Ali Rashidinejad and E. John Birch and Dongxiao Sun-Waterhouse and David W. Everett
The encapsulation of green tea catechin and epigallocatechin gallate (EGCG) in soy lecithin liposomes was examined at four concentrations (0%, 0.125%, 0.25% and 0.5% w/v), and inclusion in cheese at 0% and 0.25% w/v. The empty capsules had a mean diameter of 133nm and significantly (p < 0.05) increased with the addition of catechin or EGCG. Electron microscopy revealed the lamellae and central core of the liposomes. Addition of antioxidants gave a significant (p < 0.05) increase in the size of liposomes. Liposomes had surface potentials of −42.4 to −46.1 mV with no significant difference between treatments, suggesting stable liposome systems. High efficiency (>70%) and yield (∼80%) were achieved from the incorporation of catechin or EGCG inside the liposome structure. Addition of either antioxidant increased the liposome phase transition temperature (>50°C). Nanocapsules containing these antioxidants were effectively retained within a low-fat hard cheese, presenting a simple and effective delivery vesicle for antioxidants.