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Molecules 2018, 23(2), 445; https://doi.org/10.3390/molecules23020445

Food-Grade Encapsulation Systems for (−)-Epigallocatechin Gallate

1
Tea Research Institute, Zhejiang University, Hangzhou 310058, China
2
Liupao Tea Academy, Wuzhou 543003, China
*
Authors to whom correspondence should be addressed.
Received: 2 February 2018 / Revised: 12 February 2018 / Accepted: 15 February 2018 / Published: 17 February 2018
(This article belongs to the Special Issue Catechin in Human Health and Disease)
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Abstract

(−)-Epigallocatechin gallate (EGCG) has attracted significant research interest due to its health-promoting effects such as antioxidation, anti-inflammation and anti-cancer activities. However, its instability and poor bioavailability have largely limited its efficacy and application. Food-grade materials such as proteins, carbohydrates and lipids show biodegradability, biocompatibility and biofunctionality properties. Food-grade encapsulation systems are usually used to improve the bioavailability of EGCG. In the present paper, we provide an overview of materials and techniques used in encapsulating EGCG, in which the adsorption mechanisms of food-grade systems during in vitro digestion are reviewed. Moreover, the potential challenges and future work using food-grade encapsulates for delivering EGCG are also discussed. View Full-Text
Keywords: food; proteins; carbohydrates; lipids; EGCG; in vitro digestion food; proteins; carbohydrates; lipids; EGCG; in vitro digestion
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
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Shi, M.; Shi, Y.-L.; Li, X.-M.; Yang, R.; Cai, Z.-Y.; Li, Q.-S.; Ma, S.-C.; Ye, J.-H.; Lu, J.-L.; Liang, Y.-R.; Zheng, X.-Q. Food-Grade Encapsulation Systems for (−)-Epigallocatechin Gallate. Molecules 2018, 23, 445.

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