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.
摘要：
开发了一种新型的基于磷脂的纳米囊泡（PBN）来封装（-）-表没食子儿茶素没食子酸酯（EGCG），绿茶中的一种主要多酚，以掩盖其苦味并扩大其在食品中的应用。PBN是使用W/O乳液转移方法形成的，并用TEM观察到的多层膜纳米囊泡结构（约200nm）。PBN对EGCG具有较高的封装效率(92.1%)。封装后EGCG的苦味显著降低至1/12。傅里叶变换红外光谱（FTIR）表明EGCG主要与PBN脂质双分子的上链/甘油/头基区域相互作用。具有耗散的石英晶体微天平（QCM-D）表明，在PBN中添加γ-环糊精可增强EGCG对磷脂的吸附，并使其具有良好的缓释作用。将EGCG封装在PBN中抑制其与粘蛋白的复合，减少苦涩。这为改善EGCG的风味提供了新的方法,有可能扩大其在食品工业中的应用。
