Preparation and Characterization of Tea Polyphenols/Starch Inclusion Complex

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...

Full description

Saved in:
Bibliographic Details
Published inApplied Mechanics and Materials Vol. 432; pp. 413 - 417
Main Authors Zhang, Li Ming, Li, Run Liu, Yan, Li Hu, Hu, Zhi Ying, Cao, Cheng Wei, Hu, Xiao Ding
Format Journal Article
LanguageEnglish
Published Zurich Trans Tech Publications Ltd 01.09.2013
Subjects
Tea Polyphenols
Starch
Inclusion Complex
Release
Online AccessGet full text

Cover

More Information
Summary: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.
Bibliography:Selected, peer reviewed papers from the 2013 International Symposium on Mechatronics and Applied Mechanics, (ISMAM 2013), May 15-16, 2013, Nanjing, China
ISBN:9783037858875
3037858877
ISSN:1660-9336
1662-7482
1662-7482
DOI:10.4028/www.scientific.net/AMM.432.413