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Published on: July 4, 2017
Epigallocatechin-3-gallate stabilizes aqueous curcumin by generating nanoparticles and its application in beverages
Ruge Lin1, Yi Wang2, Huan Cheng3
1College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China.
Abstract:
In this study, we addressed the limited water solubility of curcumin by utilizing epigallocatechin-3-gallate to form nanoparticles through self-assembly. The resulting particles, ranging from 100 to 150 nm, exhibited a redshift in the UV-visible spectrum, from 425 nm to 435 nm, indicative of potential π-π stacking. Molecular docking experiments supported this finding. Curcumin loaded with epigallocatechin-3-gallate showed exceptional dispersibility in aqueous solutions, with 90.92 % remaining after 60 days. The electrostatic screening effect arises from the charge carried by epigallocatechin-3-gallate on the nanoparticles, leading to enhanced retention of curcumin under different pH, temperature, and ionic strength conditions. Furthermore, epigallocatechin-3-gallate can interact with other hydrophobic polyphenols, improving their dispersibility and stability in aqueous systems. Applying this principle, a palatable beverage was formulated by combining turmeric extract and green tea. The nanoparticles encapsulated with epigallocatechin-3-gallate show potential for improving the applicability of curcumin in aqueous food systems.
