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Preparation and Characterization of Tea Polyphenols/Starch Inclusion Complex

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Abstract:

In order to improving the stability and bioavailability of tea polyphenols (TP), the TP/starch inclusion complex (TPSIC) was prepared by adding TP to starch slurry during gelatinization, and its TP releasing behaviors was investigated. The formation of inclusion complex was confirmed by powder X-ray diffraction (XRD) and differential scanning calorimetry (DSC). The TPSIC showed a characteristic of V-type crystallinity and a looser gel matrix. The encapsulation increased the stability of TP and generated a good releasing behavior after enzymatic erosion. The lower releasing rate indicated that the prepared inclusion complexes had good retention ability and effectively reduced the releasing rate of TP. The releasing rate of TPSIC increased with the increase of TP concentration.

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Periodical:

Applied Mechanics and Materials (Volume 432)

Pages:

413-417

DOI:

https://doi.org/10.4028/www.scientific.net/AMM.432.413

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Online since:

September 2013

Authors:

Li Ming Zhang, Zhi Ying Hu, Li Hu Yan, Run Liu Li, Cheng Wei Cao, Xiao Ding Hu

Keywords:

Inclusion Complex, Release, Starch, Tea Polyphenols

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© 2013 Trans Tech Publications Ltd. All Rights Reserved

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