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Food-grade Encapsulation Systems for (-)-Epigallocatechin Gallate
Meng Shi1, Yun-Long Shi2, Xu-Min Li3
1Tea Research Institute, Zhejiang University, Hangzhou 310058, China. 11616052@zju.edu.cn.
Molecules (Basel, Switzerland)
|February 22, 2018
Summary
Encapsulating (-)-Epigallocatechin gallate (EGCG) using food-grade materials enhances its stability and bioavailability. This review explores materials, techniques, and digestion mechanisms for improved EGCG delivery.
Area of Science:
- Food Science
- Nutritional Biochemistry
- Materials Science
Background:
- (-)-Epigallocatechin gallate (EGCG) exhibits potent antioxidant, anti-inflammatory, and anti-cancer properties.
- EGCG's therapeutic potential is hindered by its inherent instability and low bioavailability.
- Food-grade materials offer biodegradability, biocompatibility, and biofunctionality for EGCG delivery.
Purpose of the Study:
- To provide a comprehensive overview of food-grade encapsulation materials and techniques for EGCG.
- To review the adsorption mechanisms of these systems during in vitro digestion.
- To discuss challenges and future directions for EGCG delivery using food-grade encapsulates.
Main Methods:
- Literature review of food-grade encapsulation systems for EGCG.
- Analysis of adsorption mechanisms during simulated gastrointestinal digestion.
- Discussion of challenges and future research avenues.
Main Results:
- Various food-grade materials (proteins, carbohydrates, lipids) are effective for EGCG encapsulation.
- Encapsulation significantly improves EGCG stability and bioavailability.
- Understanding in vitro digestion adsorption mechanisms is crucial for optimizing delivery.
Conclusions:
- Food-grade encapsulation is a promising strategy to overcome EGCG's limitations.
- Further research is needed to optimize encapsulation techniques and address delivery challenges.
- Development of effective EGCG delivery systems can enhance its health benefits.
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