Background: (-)-Epigallocatechin gallate (EGCG) was encapsulated into liposomes that were further incorporated into alginate and chitosan microparticles. The stability of free and encapsulated EGCG in all three systems was evaluated at different pH values and in fruit nectar. Furthermore, the interactions between EGCG and the compounds of the microparticles were studied using Fourier transform infrared spectroscopy (FTIR) and differential scanning calorimetry (DSC).
Results: All three encapsulation systems showed high encapsulation efficiency (>97%) and sustained release; in 14 days, no more than 15% of EGCG was released. The encapsulation systems successfully protected EGCG against degradation at alkaline pH. For non-encapsulated EGCG, >70% was degraded after 14 days, while there was no significant degradation of encapsulated EGCG in these three systems. In fruit nectar, >30% of non-encapsulated EGCG was degraded in 14 days, while only 6% of EGCG encapsulated into liposomes or chitosan microparticles reinforced with liposomes was degraded at that time. The DSC and FTIR analyses showed that the main interactions occurred between the liposomes and the EGCG.
Conclusion: This study demonstrates that liposomes as well as alginate and chitosan microparticles reinforced with liposomes have the potential to enhance EGCG stability in food products during storage. © 2016 Society of Chemical Industry.
Keywords: (−)-epigallocatechin gallate; alginate; chitosan; encapsulation; liposomes.
© 2016 Society of Chemical Industry.