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Nanoencapsulation of green tea extract using maltodextrin and its characterisation
Sadaf Parvez1, Idrees Ahmed Wani1, F A Masoodi1
1Department of Food Science & Technology, University of Kashmir, Srinagar 190006, India.
Food Chemistry
|April 13, 2022
Summary
Green tea extract nanoparticles were successfully created using ultrasonication and maltodextrin encapsulation, demonstrating controlled release properties. This nanoencapsulation technique enhances the delivery of beneficial green tea compounds.
Area of Science:
- Materials Science
- Nanotechnology
- Food Science
Background:
- Green tea extract possesses numerous health benefits due to its rich antioxidant content.
- Effective delivery systems are needed to enhance the stability and bioavailability of green tea's active compounds.
- Nanoencapsulation offers a promising approach to protect and control the release of bioactive ingredients.
Purpose of the Study:
- To develop nanoencapsulated green tea extract powders using maltodextrin.
- To characterize the physical and chemical properties of the nanoencapsulated powders.
- To evaluate the release kinetics of green tea extract from the nanocapsules.
Main Methods:
- Green tea extract was prepared into nanoparticles via ultrasonication.
- Nanoparticles were encapsulated in maltodextrin with Tween 40 surfactant.
- Freeze-drying was employed to obtain the nanoencapsulated powders.
- Particle size, encapsulation efficiency, surface charge, SEM, XRD, and FTIR were analyzed.
Main Results:
- Nanoencapsulated powders exhibited particle sizes ranging from 380 to 520 nm.
- Encapsulation efficiency varied from 41% to 57% across different formulations.
- Scanning electron microscopy showed irregular shapes, and X-ray diffraction indicated low crystallinity.
- Infra-red spectra confirmed the presence of characteristic functional groups.
- Controlled release of green tea extract was observed under simulated intestinal conditions, following zero-order kinetics.
Conclusions:
- Maltodextrin nanoencapsulation is an effective method for preparing stable green tea extract powders.
- The nanoencapsulation process influences particle characteristics and crystallinity.
- The developed nanocapsules demonstrate potential for controlled release applications, enhancing the efficacy of green tea extract.
