Complexation/encapsulation of green tea polyphenols in mixed calcium carbonate and phosphate micro-particles

Elabbadi, Amal; Jeckelmann, Nicolas; Haefliger, Olivier P.; Ouali, Lahoussine

doi:10.3109/02652048.2010.520091

Cited by 22 publications

(27 citation statements)

References 33 publications

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“…The loading capacity of the C3Ms for TPP at 5.0 mg mL −1 is calculated to be about 360 wt % (weight/weight of protein), much higher than that of other TPP-encapsulated nanovehicles. 6,45 The results implied that the C3Ms composed of the gelatin−dextran conjugate and TPP have a high loading capacity of TPP for sufficient delivery.…”

Section: ■ Results and Discussionmentioning

confidence: 96%

Fabrication of Biopolymeric Complex Coacervation Core Micelles for Efficient Tea Polyphenol Delivery via a Green Process

et al. 2012

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Nanoencapsulation is a promising method to improve the bioavailability of tea polyphenol (TPP). In this work, we adopted a green process to develop a new kind of complex coacervation core micelles (C3Ms) based on biopolymers for efficient tea polyphenol delivery. First, gelatin-dextran conjugate was synthesized using Maillard reaction. Then the C3Ms were produced by mixing gelatin-dextran conjugate with TPP. Variable factors on the self-assembly of the C3Ms were investigated. Under optimal conditions, the obtained C3Ms are of nanosize (average 86 nm in diameter) with narrow distribution. The formation of the C3Ms is attributed to hydrophobic interaction and hydrogen bonding instead of electrostatic interaction. Transmission electron microscope (TEM) and scanning electron microscope (SEM) results showed that C3Ms have a spherical shape with core-shell structure. ζ-Potential measurement suggested that the core is composed of gelatin with TPP, whereas the shell is composed of dextran segments. The encapsulation efficiency of the C3Ms is pH-independent, but the loading capacity is controllable and as high as 360 wt % (weight/weight of protein). In addition, the C3Ms show sustained release of TPP in vitro. MTT assay revealed that the C3Ms have comparable or even stronger cytotoxicity against MCF-7 cells than free TPP.

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Section: ■ Results and Discussionmentioning

confidence: 96%

Fabrication of Biopolymeric Complex Coacervation Core Micelles for Efficient Tea Polyphenol Delivery via a Green Process

et al. 2012

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“…In another study, the same instrument was used to quantify encapsulated tea polyphenols. [31] Direct Sampling MS…”

Section: Gc-msmentioning

confidence: 99%

50 Years of Mass Spectrometry at Firmenich: A Continuing Love Story

Frérot¹,

Wünsche

2014

Chimia

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Mass spectrometry (MS) has been intensively used in the field of flavor and fragrance since its beginning in the 1950s, and it remains an essential technique for current and future research in this field. After a short historical section on the introduction and development of MS at Firmenich, this work reviews the main applications of MS-based techniques published by Firmenich researchers over the past 5 years. It exemplifies the use of gas chromatography (GC)-MS for the discovery of new odorant - hence volatile - molecules in a broad range of natural products, such as fruits, meats, and vegetables. Non-volatile compounds play a major role in taste attributes and are also possible precursors of odorant molecules. Their identification by liquid chromatography (LC)-MS in the context of malodor generation from sweat is a typical example of such a relationship. With their high selectivity and sensitivity, GC-MS and LC-MS instruments are used in the fields of flavor and fragrance not only for identification, but also as unique tools for the accurate quantitation of compounds in complex matrices. This is particularly important for regulatory analyses such as dosage of potential allergens in perfumes and for the development of delivery systems. Finally, because of the rapid response time of MS, the kinetics of processes such as the release of flavors in the mouth during food consumption can be monitored by direct sampling into the mass spectrometer.

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“…Finally, microspheres with a mineral composition have also been developed for the encapsulation of nutrients. In this case, the encapsulation of water soluble polyphenols extracted from green tea has been accomplished using calcium carbonate salt solutions containing phosphate and carbonate [41].…”

Section: Dietary Supplements and Nutraceutical Deliverymentioning

confidence: 99%

Gastrointestinal Immunoregulation and the Challenges of Nanotechnology in Foods

Principato¹

2013

Food Industry

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Additional information is available at the end of the chapter http://dx.doi.org/10.5772/53287 . Introduction . . Nanoparticles: Physicochemical characteristics and applications in foodsNanoparticles are elemental three dimensional structures that are typically betweennanometers nm in size that exhibit unique physiochemical characteristics that provide the basis for their utilization, and present unique challenges associated with the development of new applications [ , ]. Because of their size, nanoparticles provide the opportunity to interact with human physiology at the subcellular level, affording many potential uses in nutrient and drug delivery, vaccination therapies, and tissue repair. Specific physiologic applications can be achieved by chemical modification of the nanoparticle to achieve increased blood circulation parameters thus increasing their residence time in the tissues, or by the specific targeting of tissues using ligands. The uses of nanotechnology in foods are as complex and varied as the types of formulations that can be created with this technology. Current technological applications that impact foods include the manufacture of food packaging, including packaging that incorporates antimicrobial agents such as silver, [ ] or detection particles gold , flavor enhancement, and delivery of dietary supplements and nutraceuticals [ -]. While their potential or actual application present strong advantages, it is imperative that there be a thorough understanding regarding the physiology of nanoparticle absorption, or the consequences of their containment or integration within the mammalian physiological and cellular environment. . . Food packagingHistorically, food packaging has typically consisted of conventional materials such as paper or metal-based materials. The use of polymeric formulations improved the ability to retain © 2013 Principato; licensee InTech. This is an open access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. moisture and provided a gas barrier, thus extending food shelf life. Typically, the Food and Drug Administration requires that the manufacturer of food contact material comply with the regulatory requirements for each individual substance that comprises the entire formulation of the food contact material [ ]. These food contact materials have typically included paper, metallic-based items, and polymeric compounds such as polyethylene terephthalate PET , polypropylene, polyethylene, polystyrene, and others. Recently the formulation of nanocomposites has improved the ability to produce food contact surfaces that are superior with respect to their heating and gas barrier resistance characteristics [ , , ]. Typically, a combination of previously approved compounds and nano-material has been used for the construction of the newer nanocomposite materials that strive to enhance the...

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Complexation/encapsulation of green tea polyphenols in mixed calcium carbonate and phosphate micro-particles

Cited by 22 publications

References 33 publications

Fabrication of Biopolymeric Complex Coacervation Core Micelles for Efficient Tea Polyphenol Delivery via a Green Process

Fabrication of Biopolymeric Complex Coacervation Core Micelles for Efficient Tea Polyphenol Delivery via a Green Process

50 Years of Mass Spectrometry at Firmenich: A Continuing Love Story

Gastrointestinal Immunoregulation and the Challenges of Nanotechnology in Foods

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