Caseinate-reinforced pectin hydrogels: Efficient encapsulation, desirable release, and chemical stabilization of (-)-epigallocatechin

Minke Yang; Shaojie Zhao; Chengying Zhao; Jiefen Cui; Yanqi Wang; Xiang Fang; Jinkai Zheng

doi:10.1016/j.ijbiomac.2023.123298

Caseinate-reinforced pectin hydrogels: Efficient encapsulation, desirable release, and chemical stabilization of (-)-epigallocatechin

Int J Biol Macromol. 2023 Mar 1:230:123298. doi: 10.1016/j.ijbiomac.2023.123298. Epub 2023 Jan 14.

Authors

Minke Yang¹, Shaojie Zhao², Chengying Zhao², Jiefen Cui³, Yanqi Wang², Xiang Fang⁴, Jinkai Zheng⁵

Affiliations

¹ College of Food Science, South China Agricultural University, Guangzhou 510642, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
² Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
³ College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
⁴ College of Food Science, South China Agricultural University, Guangzhou 510642, China. Electronic address: fxiang@scau.edu.cn.
⁵ Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China. Electronic address: zhengjinkai@caas.cn.

PMID: 36646343
DOI: 10.1016/j.ijbiomac.2023.123298

Abstract

(-)-Epigallocatechin (EGC) has good health benefits, but its chemical stability is low. Pectin hydrogels have potential for the encapsulation and delivery of EGC, but they are limited by porous networks and poor mechanical properties. In this study, protein (whey protein isolate and caseinate)-reinforced pectin hydrogel beads (HB_PEC-WPI and HB_PEC-CAS) were developed to overcome these limitations. The results showed that HB_PEC-CAS was a superior delivery system for EGC. HB_PEC-CAS had a compact network structure, mainly because of the hydrogen bonds that formed between caseinate and pectin. Moreover, the EGC encapsulation efficiency of HB_{PEC-CAS (2.4%)} reached 92.23 %; HB_{PEC-CAS (2.4%)} could also delay the release of EGC in an aqueous environment, while ensuring its sufficient release in a simulated gastrointestinal environment. Notably, EGC was chemically stabilized in HB_{PEC-CAS (2.4%)} during a 6-day storage period at 37 °C through the inhibition of its epimerization, oxidation, dimerization, and trimerization. The numerous hydroxyl groups in EGC readily interacted with the exposed amino acid residues in caseinate and created more protective sites. This study developed a strategy for protein-reinforced pectin hydrogel development and approaches for the protection of tea polyphenols; the findings offer useful insights for the tea-based food and beverage industry.

Keywords: Encapsulation; Hydrogel; Pectin.

Publication types

Review

MeSH terms

Caseins
Catechin*
Hydrogels* / chemistry
Pectins / chemistry
Tea

Substances

Hydrogels
Pectins
gallocatechol
Catechin
Caseins
Tea