Application of microencapsulation for the safe delivery of green tea polyphenols in food systems: Review and recent advances

Bora, Awa Fanny Massounga; Ma, Shaojie; Li, Xiaodong; Liu, Lu

doi:10.1016/j.foodres.2017.11.047

Cited by 134 publications

(33 citation statements)

References 63 publications

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“…A similar result was also reported by Dou et al [43]. Moreover, it can be observed that the values of L* were reduced, although those of a*, b* and ∆E increased 31% compared with that of the film after heat treatment (Table 2), and showed a tendency towards a brownish color; these results are in good agreement with the those reported by Bora et al [44]. Table 2 also clearly shows that significant differences were observed among the various films prepared at different concentrations including or excluding heat treatment.…”

Section: Color and Transparency Of The Filmssupporting

confidence: 91%

Effects of Heat Treatment and Tea Polyphenols on the Structure and Properties of Polyvinyl Alcohol Nanofiber Films for Food Packaging

et al. 2020

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In this study, biodegradable polyvinyl alcohol (PVA) was blended with natural antioxidant tea polyphenols (TPs) to produce PVA/TP nanofiber films by electrospinning. The effects of heat treatment and TP incorporation on the structural and physical properties of the films were then evaluated. Scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FTIR) revealed that the PVA/TP nanofiber film has a more compact structure and better morphology than PVA alone. In addition, the water resistance was enhanced, and the formation of hydrogen bonds between the TP and PVA molecules increased via the heat treatment. Furthermore, the mechanical, antioxygenic, and antibacterial properties of the nanofiber films were significantly improved (P < 0.05) owing to the incorporation of TP. In particular, when the mass ratio of the PVA/TP was 7:3, the elongation at break (EAB) of the film increased to 105.24% ± 2.87%, and the antioxidant value reached a maximum at 64.83% ± 5.21%. In addition, the antibacterial activity of Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) increased to the maximum levels of 82.48% ± 2.12% and 86.25% ± 2.32%, respectively. In summary, our study produced a functional food packaging material that includes preservation with an acceptable bioactivity, ability to keep food fresh, and biodegradability.

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Section: Color and Transparency Of The Filmssupporting

confidence: 91%

Effects of Heat Treatment and Tea Polyphenols on the Structure and Properties of Polyvinyl Alcohol Nanofiber Films for Food Packaging

et al. 2020

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“…Functional characteristics (such as antioxidative, antimutagenic, anticarcinogenic, antimicrobial properties) of green tea polyphenols are limited by their sensitivity to factors like temperature, light, pH, oxygen, etc. CH’s NPs, a polysaccharide derived from chitin, can improve the bioaccessibility of tea derived phenols, by opening tight junctions and/or directly being absorbed by epithelial cells via endocytosis [ 212 ].…”

Section: Polymeric Nanoparticles As Nutraceutical Agentsmentioning

confidence: 99%

Polymeric Nanoparticles for Drug Delivery: Recent Developments and Future Prospects

et al. 2020

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The complexity of some diseases—as well as the inherent toxicity of certain drugs—has led to an increasing interest in the development and optimization of drug-delivery systems. Polymeric nanoparticles stand out as a key tool to improve drug bioavailability or specific delivery at the site of action. The versatility of polymers makes them potentially ideal for fulfilling the requirements of each particular drug-delivery system. In this review, a summary of the state-of-the-art panorama of polymeric nanoparticles as drug-delivery systems has been conducted, focusing mainly on those applications in which the corresponding disease involves an important morbidity, a considerable reduction in the life quality of patients—or even a high mortality. A revision of the use of polymeric nanoparticles for ocular drug delivery, for cancer diagnosis and treatment, as well as nutraceutical delivery, was carried out, and a short discussion about future prospects of these systems is included.

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“…It is approved for food application in dairy products, seafood and canned foods (de Arauz, Jozala, Mazzola, & Vessoni Penna, ). TP have been proved to possess healthy beneficial properties including anti‐oxidation, anti‐diabetic, anti‐microbial, and anti‐obesity (Basu & Lucas, ; Massounga Bora, Ma, Li, & Liu, ). However, combined addition of ginger extract (GE) and N in the preservation of frozen cooked aquatic products has not been reported yet.…”

Section: Introductionmentioning

confidence: 99%

Investigation of effect of antioxidant and antimicrobial agents on the quality of frozen crab gonads by E‐nose, GC‐MS, and sensory evaluation

Jiang

Zhang

et al. 2020

J Food Process Preserv

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The aim of present study was to estimate the synergistic effect of antioxidant and antimicrobial agents on the quality of frozen crab gonads in terms of parameters including lipid oxidation analysis, total volatile basic nitrogen (TVBN) content, total viable counts (TVC), volatile odor (by E‐nose and SPME‐GC‐MS), and sensory evaluation. Aqueous ginger extract (GE), nisin (N), and tea polyphenols (TP) were applied alone and in combination (GE+N) to cooled crab gonad, and stored at −19°C under vacuum packaging for 60 days. Results showed that, lipid oxidation and formation of total volatile based nitrogen and total microbial viable counts were effectively suppressed by the application of combination of N and GE compared to controls (air and vacuum packed without additives). The E‐nose was used to analyze the effectiveness of the treatments and compared with HS‐SPME‐GC‐MS volatile profile and microbial analysis. The odor activity value (OAV) (summations of aroma active compounds) in the combined treatment decreased significantly, especially trimethylamine and ethylamine with ammonia odor, hexanal, (Z)‐4‐heptenal, 1‐octen‐3‐ol, and (E, E)‐2, 4‐heptadienal with fishy odor, octanal, and (E, Z)‐2, 6‐nonadienal with grassy odor, (E)‐2‐decenal with earth odor. A 73 volatile components and 20 aroma‐active compounds (AACs) were identified by HS‐SPME‐GC‐MS in the sample aroma profiles. The results of GC‐MS presented a good accordance with those of sensory assessment using e‐nose in differentiating odor profiles. Practical applications GE showed best antioxidant activity against lipid oxidation compared with N and TP during frozen storage of crab gonad, while N inhibited the formation of TVBN and TVC most effectively. On the contrary, the combined use of GE and N in frozen storage could show a synergistic effect in promoting quality parameters and odor profiles of crab gonad. The information obtained from this work can be as the basis for further mass production of frozen crab gonads with excellent quality.

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Application of microencapsulation for the safe delivery of green tea polyphenols in food systems: Review and recent advances

Cited by 134 publications

References 63 publications

Effects of Heat Treatment and Tea Polyphenols on the Structure and Properties of Polyvinyl Alcohol Nanofiber Films for Food Packaging

Effects of Heat Treatment and Tea Polyphenols on the Structure and Properties of Polyvinyl Alcohol Nanofiber Films for Food Packaging

Polymeric Nanoparticles for Drug Delivery: Recent Developments and Future Prospects

Investigation of effect of antioxidant and antimicrobial agents on the quality of frozen crab gonads by E‐nose, GC‐MS, and sensory evaluation

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