Lipid/particle assemblies based on maltodextrin–gum arabic core as bio-carriers

Gomes, Joana; Rocha, Sandra; Pereira, Maria do Carmo; Peres, Ivone; Moreno, Susana Monica Gutierrez; Toca-Herrera, José L.; Coelho, Manuel A. N.

doi:10.1016/j.colsurfb.2009.12.004

Cited by 46 publications

(24 citation statements)

References 38 publications

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“…The reduction in redness (positive a* value) of anthocyanin solutions is caused by the loss of flavylium cation and the hydrolysis of a double bond on the C ring of anthocyanin molecules (Goto & Kondo, 1991). Additionally, the sugar moiety (usually glucose or sucrose) of anthocyanins can be decomposed during thermal treatments, and the produced free sugar and glycone (Brouillard & Delaporte, 1977) accelerate the reduction of redness (Brouillard & Delaporte, 1977).…”

Section: Color Stability Of Anthocyanin Solutionsmentioning

confidence: 99%

“…GA is a commonly-used ingredient with a high water solubility and low solution viscosity (Gomes et al, 2010). GA is known for its ability to form stable emulsions over a wide range of acidity and ionic conditions (Gomes et al, 2010;Jayme, Dunstan, & Gee, 1999).…”

Section: Introductionmentioning

confidence: 99%

“…GA is known for its ability to form stable emulsions over a wide range of acidity and ionic conditions (Gomes et al, 2010;Jayme, Dunstan, & Gee, 1999). GA is a glycoprotein with polysaccharide chains composed of six types of monomers (galactopyranose, arabinopyranose, arabinofuranose, rhamnopyranose, glucuropyranosyluronic acid and 4-Omethylglucuro-pyranosyluronicacid) and a small fraction of protein (Jayme et al, 1999).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

The improved thermal stability of anthocyanins at pH 5.0 by gum arabic

Guan

Zhong

2015

LWT - Food Science and Technology

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Section: Color Stability Of Anthocyanin Solutionsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The improved thermal stability of anthocyanins at pH 5.0 by gum arabic

Guan

Zhong

2015

LWT - Food Science and Technology

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“…-Potential has been used previously by several authors for biopolymers, emulsions, etc. [7,10,[38][39][40][41]. The surface charge of a biopolymer arises primarily from the ionization of its surface polar groups.…”

Section: Characterizationmentioning

confidence: 99%

Interactions between whey protein isolate and gum Arabic

Klein

Aserin

Ishai

et al. 2010

Colloids and Surfaces B: Biointerfaces

113

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“…The lipid coating was applied by the lipid fi lm hydration method that resulted in increased size of particles as observed by dynamic light scattering. Results showed that the particle assemblies exhibited high retention effi ciency of EGCG, even at physiological pH, hence opening the possibility of their use for intact delivery and controlled release of tea catechins [ 102 ].…”

Section: Nanoparticlesmentioning

confidence: 99%

Nano-encapsulation of a Natural Polyphenol, Green Tea Catechins: Way to Preserve Its Antioxidative Potential

Dang

Gupta

Bansal

et al. 2014

Free Radicals in Human Health and Disease

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Emanating from extensive research carried out all over the globe, green tea has been acknowledged for plethora of pharmacological activities like anti-infl ammatory, antimicrobial, antitumor, antiaging, and many more. This wide array of health effects have been attributed to green tea catechins (GTCs). These GTCs correspond to the class of antioxidants which scavenge the precarious free radicals in the body and, thus, prevent the progression of various diseases. However, poor bioavailability, short halflife, stability issues, and short shelf life hamper its use as a therapeutic agent. To address these limitations, various encapsulation techniques have been explored by the scientists. The encapsulation techniques employed for green tea and its catechins range from microparticles, microcapsules, nanoparticles, and lipid nanocapsules to self assembly approaches like liposomes, micelles, and microemulsions. Encapsulation not only helps in enhancing the aqueous solubility and stability of the GTCs but also provides for controlled and sustained release thus protecting their biological/ pharmacological activity in systemic circulation. At the same time, sustained release is likely to enhance bioavailability and thus can reduce the likelihood of repeated use. The aim of this chapter is to discuss the role of green tea as an antioxidant and various nano-encapsulation strategies to enhance the effi cacy of related products. It also provides an insight into some of the commercial and patented green tea-based products.

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Lipid/particle assemblies based on maltodextrin–gum arabic core as bio-carriers

Cited by 46 publications

References 38 publications

The improved thermal stability of anthocyanins at pH 5.0 by gum arabic

The improved thermal stability of anthocyanins at pH 5.0 by gum arabic

Interactions between whey protein isolate and gum Arabic

Nano-encapsulation of a Natural Polyphenol, Green Tea Catechins: Way to Preserve Its Antioxidative Potential

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