[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Delivery of green tea catechins through Oil-in-Water (O/W) nanoemulsion and assessment of storage stability.

Pravin Vasantrao, Gadkari and Shashidhar, M. G. and Manohar, B. (2017) Delivery of green tea catechins through Oil-in-Water (O/W) nanoemulsion and assessment of storage stability. Journal of Food Engineering, 199. pp. 65-76. ISSN 0260-8774

[img] PDF
Journal of Food Engineering 199 (2017) 65e76.pdf - Published Version
Restricted to Registered users only

Download (3MB)


The aim of the study was to produce green tea nanoemulsions using High pressure homogenization (HPH) technique to improve its physicochemical stability and release profile of green tea components for nutraceutical delivery. The solubility of EGCG in sunflower oil (SFO) was improved by 85.98 ± 2.31 mg/g of SFO with use of 1-dodecanol as carrier material. The emulsion exhibited minimum droplet diameter and highest encapsulation efficiency of 0.280 ± 0.01 mm and 83.16 ± 1.12%, respectively at homogenization pressure 60 MPa, 4 cycles and 1%, (w/v) Tween 80 concentration. When the emulsions were subjected to different environmental stress (pH, temperature and salt concentration), they were stable for 8 weeks. Among heat treatments such as low temperature longer time (LTLT) and high temperature short time (HTST), the emulsions were stable at HTST treatment in terms very less change in microstructure, droplet diameter and chemical composition. Fourier Transform Infrared Spectroscopy (FTIR) studies showed that there were no chemical interaction between carrier lipid and encapsulated catechins. Hence, when emulsion was subjected to in-vitro release in mimicked gastric condition, they showed slow and sustained release of polyphenols from lipid matrix.

Item Type: Article
Uncontrolled Keywords: Green tea nanoemulsion High pressure homogenization Heat treatments Fourier transform infrared spectroscopy (FTIR) In vitro release studies
Subjects: 600 Technology > 07 Beverage Technology > 08 Tea
600 Technology > 08 Food technology > 14 Physical properties > 02 Emulsions
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Jul 2017 06:13
Last Modified: 10 Jul 2017 06:13
URI: http://ir.cftri.com/id/eprint/12768

Actions (login required)

View Item View Item