本工作研究了使用马铃薯淀粉纳米颗粒(SNP)作为壁材料进行纳米封装之前和之后的表没食子儿茶素没食子酸酯(EGCG)的体外胆固醇降低生物活性。通过绿色包合络合方法实现了EGCG在马铃薯SNP中的封装。对封装的EGCG的形态进行了表征,热,和使用FESEM的晶体特性,DSC,XRD,和傅里叶变换红外(FTIR)研究。使用体外胶束胆固醇溶解度研究了EGCG降低肠胆固醇的生物活性。包封的EGCG表现出增强的热和结晶性质。FESEM结果表明EGCG在20-120nm直径下的成功纳米封装。熔点从EGCG中的225.7°C提高到包封的EGCG中的282.9°C。结晶度也增强,并且可以通过在包封的EGCG中增加的强度观察到。FTIR结果证实了在3675、2927、1730和1646cm-1处的峰的移动,其对应于新的H键的形成并证实EGCG在SNP中的成功包封。Further,如通过体外胶束抑制研究观察到的,EGCG使胆固醇浓度显著降低91.63%。如在体外胶束胆固醇溶解度研究中观察到的,包封的EGCG不能降低胆固醇。这种效果是由于EGCG与SNP形成复合物后无法获得。实际应用:本研究首先研究了新合成的马铃薯淀粉纳米颗粒作为EGCG纳米封装涂层材料的应用。这些纳米颗粒的增强的热和结晶性质有助于改善纳米包封的EGCG的属性。这些特性有望在经过高温加工的功能性食品基质中应用。包括功能性cookie,面包,还有蛋糕.此外,这项研究探讨了EGCG降低肠道胆固醇水平的生物活性。它还通过胶束溶解度研究检查了纳米封装的EGCG在降低肠道胆固醇中的潜在应用。
The present work investigates the in vitro cholesterol reduction bioactivity of epigallocatechin gallate (EGCG) prior to and after nano-encapsulation using potato starch nanoparticle (SNP) as wall material. EGCG encapsulation in potato SNPs was achieved through a green inclusion complexation method. The encapsulated EGCG was characterized for its morphology, thermal, and crystalline properties using FESEM, DSC, XRD, and Fourier transform infrared (FTIR) studies. The bioactivity of EGCG to reduce gut cholesterol was studied using in vitro micellar cholesterol solubility study. The encapsulated EGCG exhibited enhanced thermal and crystalline properties. The FESEM results indicated successful nano-encapsulation of EGCG at 20-120 nm diameter. The melting point enhanced from 225.7°C in EGCG to 282.9°C in encapsulated EGCG. The
crystallinity also enhanced and could be observed through the increased intensity in the encapsulated EGCG. The FTIR results affirmed a shifting of peaks at 3675, 2927, 1730, and 1646 cm-1, which corresponds to formation of new H bonds and confirms successful encapsulation of EGCG in SNPs. Further, EGCG had significantly reduced the cholesterol concentration by 91.63% as observed through the in vitro micellar inhibition study. The encapsulated EGCG was not able to reduce cholesterol as observed in the in vitro micellar cholesterol solubility study. This effect occurred due to the unavailability of EGCG after it formed a complex with SNPs. PRACTICAL APPLICATION: This study first investigates the utilization of newly synthesized potato starch nanoparticles as a coating material for nano-encapsulation of EGCG. The enhanced thermal and crystalline properties of these nanoparticles contribute to improved attributes in the nano-encapsulated EGCG. Such properties hold promise for applications in functional food matrices subjected to high-temperature processing, including functional cookies, bread, and cakes. Furthermore, this research explores the bioactivity of EGCG concerning its capacity to reduce gut cholesterol levels. It also examines the potential application of nano-encapsulated EGCG in lowering gut cholesterol through a micellar solubility study.