Use of sulfated cellulose nanocrystals towards stability enhancement of gelatin-encapsulated tea polyphenols
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There has been considerable interest in the improvement of the stability of tea polyphenols (TPP), which are susceptible to oxidation, even after encapsulation. The results of current study showed that the addition of sulfated cellulose nanocrystals (SCNC) resulted in improved colloidal stability of gelatin-encapsulated tea polyphenols (G-TPP), leading to enhanced free radical scavenging capacity. The Box–Behnken design–response surface methodology was adopted to determine the impact of key process variables on the dispersion and size of SCNC-G-TPP (sulfated cellulose nanocrystals stabilized G-TPP). Carboxymethyl cellulose (CMC) was used as a comparison and the improvement of the colloidal stability as a result of the addition of SCNC and CMC was supported by micro-rheology results and Turbiscan stability index. The HPLC/DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity results showed that the anti-oxidative capacity was dependent upon storage time and temperature. SCNC is superior to CMC in improving the anti-oxidative capacity. TEM results revealed that G-TPP microcapsules were well shielded by SCNC, which would be responsible for the enhanced colloidal stability and anti-oxidation capacity.
KeywordsSulfated cellulose nanocrystals Tea polyphenols Colloidal stability Anti-oxidation capacity Encapsulation Micro-rheology
This work was financially supported by National Natural Science Foundation of China (31501440), Tianjin Science and Technology Commissioner Program (16JCTPJC45300), China Postdoctoral Science Foundation (2015M571268), Tianjin International Training Program for Excellent Postdoctoral Fellows of 2015, Special Fund for Agro-scientific Research in the Public Interest (201303071-06), and the Canada Research Chairs program of the Government of Canada.
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