Epigallocatechin-3-gallate stabilizes aqueous curcumin by generating nanoparticles and its application in beverages

被引：4

作者：

Lin, Ruge ^{[1
,2
]}

Wang, Yi ^{[1
]}

Cheng, Huan ^{[1
,2
,3
]}

Ye, Xingqian ^{[1
,3
,4
,5
,6
]}

Chen, Shiguo ^{[1
,2
,3
,4
,5
,6
]}

Pan, Haibo ^{[1
,2
]}

机构：

[1] Zhejiang Univ, Coll Biosyst Engn & Food Sci, Natl Local Joint Engn Lab Intelligent Food Technol, Zhejiang Key Lab Agrofood Proc,Coll Biosyst Engn &, Hangzhou 310058, Peoples R China

[2] Zhejiang Univ, Innovat Ctr Yangtze River Delta, Jiaxing 314102, Peoples R China

[3] Zhejiang Univ, Fuli Inst Food Sci, Hangzhou 310058, Zhejiang, Peoples R China

[4] Zhejiang Univ, Ningbo Res Inst, Ningbo 315100, Peoples R China

[5] Zhejiang Univ, Zhongyuan Inst, Zhengzhou 450000, Peoples R China

[6] Zhejiang Univ, Shandong Linyi Inst Modern Agr, Linyi 276000, Peoples R China

来源：

FOOD CHEMISTRY | 2024年 / 444卷

基金：

中国国家自然科学基金;

关键词：

Curcumin; Epigallocatechin-3-gallate; Nanoparticles; Stability; Beverage; GALLATE; DEGRADATION; FABRICATION; MODEL; EGCG; PH;

D O I：

10.1016/j.foodchem.2024.138655

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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 7C-7C 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-3gallate 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.

引用

页数：9