Encapsulation of (-)-epigallocatechin gallate (EGCG) within phospholipid-based nanovesicles using W/O emulsion-transfer methods: Masking bitterness and delaying release of EGCG

Chenlu Ma; Youfa Xie; Xin Huang; Lu Zhang; David Julian McClements; Liqiang Zou; Wei Liu

doi:10.1016/j.foodchem.2023.137913

Encapsulation of (-)-epigallocatechin gallate (EGCG) within phospholipid-based nanovesicles using W/O emulsion-transfer methods: Masking bitterness and delaying release of EGCG

Food Chem. 2024 Mar 30;437(Pt 2):137913. doi: 10.1016/j.foodchem.2023.137913. Epub 2023 Nov 2.

Authors

Chenlu Ma¹, Youfa Xie², Xin Huang³, Lu Zhang⁴, David Julian McClements⁵, Liqiang Zou⁶, Wei Liu⁷

Affiliations

¹ State Key Laboratory of Food Science and Resources, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047 Jiangxi, China.
² Jiangzhong Pharmaceutical Co. LTD, Nanchang, 330041 Jiangxi, China.
³ Food Inspection and Testing Research Institute of Jiangxi General Institute of Testing and Certification, Nanchang 330046 Jiangxi, China.
⁴ National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
⁵ Biopolymers & Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
⁶ State Key Laboratory of Food Science and Resources, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047 Jiangxi, China; International Institute of Food Innovation Co., Ltd., Nanchang University, Luozhu Road, Xiaolan Economic and Technological Development Zone, Nanchang, 330200, Jiangxi, China. Electronic address: zouliqiang2010@163.com.
⁷ State Key Laboratory of Food Science and Resources, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047 Jiangxi, China; International Institute of Food Innovation Co., Ltd., Nanchang University, Luozhu Road, Xiaolan Economic and Technological Development Zone, Nanchang, 330200, Jiangxi, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.

PMID: 37939421
DOI: 10.1016/j.foodchem.2023.137913

Abstract

A novel phospholipid-based nanovesicle (PBN) was developed to encapsulate (-)-epigallocatechin gallate (EGCG), a major polyphenol in green tea, to mask its bitter taste and expand its application in food products. The PBN was formed using W/O emulsion-transfer methods and showed a multilayer membrane nanovesicle structure (around 200 nm) observed with TEM. The PBN possessed a high encapsulation efficiency (92.1%) for EGCG. The bitterness of EGCG was significantly reduced to 1/12 after encapsulation. Fourier transform infrared spectroscopy (FTIR) indicated the EGCG mainly interacted with the upper chain/glycerol/head group region of the lipid bilayerin PBN. Quartz crystal microbalance with dissipation (QCM-D) showed the addition of γ-cyclodextrin in PBN enhanced EGCG's adsorption with phospholipids and allowed for its good sustained release. Encapsulating EGCG in PBN inhibited its complexation with mucin, reducing bitterness and astringency. This provides a new method to improve EGCG's flavor, potentially expanding its application in the food industry.

Keywords: Bitterness masking; Nanovesicle; Phospholipid; Sustained release; W/O emulsion-transfer method; γ-cyclodextrin.

MeSH terms

Catechin* / chemistry
Emulsions
Phospholipids
Taste*
Tea / chemistry

Substances

Phospholipids
epigallocatechin gallate
Emulsions
Tea
Catechin