Controlled-release of tea polyphenol from gelatin films incorporated with different ratios of free/nanoencapsulated tea polyphenols into fatty food simulants
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- 作者：Fei Liua ; b ; Roberto J. Avena-Bustillosb ; Bor-Sen Chioub ; Yue Lia ; Yun Maa ; Tina G. Williamsb ; Delilah F. Woodb ; Tara H. McHughb ; Fang Zhonga ; fzhong@jiangnan.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：Tea polyphenol ; Gelatin film ; Chitosan nanoparticle ; Controlled-release ; Fatty food simulant ; Antioxidant
- 刊名：Food Hydrocolloids
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：62
- 期：Complete
- 页码：212-221
- 全文大小：2819 K
文摘
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Gelatin films containing TP-loaded CSNs with different EEs were prepared.
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CSNs enhanced the compactness of films and restricted gelatin chain relaxation.
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TP release in 50% ethanol fatty food simulant was much faster than 95% ethanol.
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TP release was controlled by EE (0% > 51.3% > 83.3% > 96.9%) at both food simulants.
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Films were intact when exposed to 95% ethanol but not for 50% ethanol.