Lipophilization and amylose inclusion complexation enhance the stability and release of catechin

Yuzhuo Wang; Yanqi Zhang; Lei Guan; Siqi Wang; Jing Zhang; Libo Tan; Lingyan Kong; Hao Zhang

doi:10.1016/j.carbpol.2021.118251

Lipophilization and amylose inclusion complexation enhance the stability and release of catechin

Carbohydr Polym. 2021 Oct 1:269:118251. doi: 10.1016/j.carbpol.2021.118251. Epub 2021 May 26.

Authors

Yuzhuo Wang¹, Yanqi Zhang², Lei Guan³, Siqi Wang⁴, Jing Zhang⁵, Libo Tan⁶, Lingyan Kong⁷, Hao Zhang⁸

Affiliations

¹ Department of Nutrition and Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Laboratory of Food Quality and Safety, China Agricultural University, Beijing 100083, China. Electronic address: wyz@cau.edu.cn.
² Department of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa, Alabama, 35487, USA. Electronic address: yzhang309@crimson.ua.edu.
³ Department of Nutrition and Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Laboratory of Food Quality and Safety, China Agricultural University, Beijing 100083, China. Electronic address: 2018306100420@cau.edu.cn.
⁴ Department of Nutrition and Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Laboratory of Food Quality and Safety, China Agricultural University, Beijing 100083, China. Electronic address: wangsiqi@cau.edu.cn.
⁵ Department of Nutrition and Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Laboratory of Food Quality and Safety, China Agricultural University, Beijing 100083, China. Electronic address: zhangjingfendou@163.com.
⁶ Department of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa, Alabama, 35487, USA. Electronic address: ltan@ches.ua.edu.
⁷ Department of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa, Alabama, 35487, USA. Electronic address: lingyan.kong@ua.edu.
⁸ Department of Nutrition and Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Laboratory of Food Quality and Safety, China Agricultural University, Beijing 100083, China; Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Shinaian West Road, Xinghua, Jiangsu 225700, China. Electronic address: zhanghaocau@cau.edu.cn.

PMID: 34294288
DOI: 10.1016/j.carbpol.2021.118251

Abstract

Catechin is a natural phenolic compound with various bioactivities. However, it is unstable under light and heat environments. Amylose can form a single helical hydrophobic cavity to encapsulate and protect bioactive compounds. In this work, we applied amylose inclusion complexes (IC) to encapsulate a lipophilized catechin, i.e., hexadecyl catechin (HC), to improve its photostability and thermal stability. The formation of amylose-HC IC was characterized using differential scanning calorimetry, X-ray diffraction, and Fourier transform infrared spectroscopy. The photostability and thermal stability studies showed that the retention of guest molecules in IC was 86.1% ± 5.1% and 87.4% ± 0.6%, respectively, which was significantly higher than that of the catechin, HC, and amylose-HC physical mixture groups. Moreover, the in vitro release profile of IC demonstrated a steady and complete release of catechin. The findings show the amylose encapsulation of catechin is a promising technique to preserve bioactive compounds in food.

Keywords: Encapsulation; In vitro digestion; Polyphenol; Stabilization; Starch; Structure.

MeSH terms

Amylose / chemistry*
Catechin / analogs & derivatives*
Catechin / chemical synthesis
Catechin / chemistry
Catechin / radiation effects
Drug Liberation
Drug Stability
Hot Temperature
Ultraviolet Rays

Substances

3-palmitoylcatechin
Catechin
Amylose