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Nanoemulsion based delivery system for improved bioaccessibility and Caco-2 cell monolayer permeability of green tea catechins

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Relation http://ir.cftri.com/12136/
http://dx.doi.org/10.1016/j.foodhyd.2015.12.035
 
Title Nanoemulsion based delivery system for improved bioaccessibility
and Caco-2 cell monolayer permeability of green tea catechins
 
Creator Anu Bhushani, J.
Karthik, P.
Anandharamakrishnan, C.
 
Subject 08 Tea
10 Antioxidant Property
 
Description The strong antioxidant activities of green tea catechins are shown to exert protective effects against
chronic diseases. However, poor chemical stability and low oral bioavailability limits its usage as a potent
nutraceutical. Hence, the objective of this study was to investigate the effect of nanoencapsulation on the
physicochemical stability, in-vitro bioaccessibility and epithelial permeability of green tea catechins. Soy
protein stabilized nanoemulsions containing 0.3 or 0.5 wt% green tea catechins were prepared and
stability under different storage conditions (4 ± 1 �C, 28 ± 2 �C, 40 ± 1 �C) was assessed for a period of 15
e20 days. At refrigeration temperature, the nanoemulsion containing 10% oil and 0.5% catechins was
stable against creaming, phase separation, sedimentation and changes in droplet size, pH and catechin
content. There was an observed 2.78 fold increase in the bioaccessibility of major catechins in the
nanoemulsified form compared to unencapsulated catechins. Further, there was a significant increase in
intestinal permeability of catechins as assessed by Caco-2 cell model. The results indicate the ability of
soy protein based nanoemulsions to improve the stability, bioaccessibility and permeability of green tea
catechins.
 
Date 2016
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/12136/1/Food%20Hydrocolloids%2C%20Volume%2056%2C%20May%202016%2C%20Pages%20372-382.pdf
Anu Bhushani, J. and Karthik, P. and Anandharamakrishnan, C. (2016) Nanoemulsion based delivery system for improved bioaccessibility and Caco-2 cell monolayer permeability of green tea catechins. Food Hydrocolloids, 56. pp. 372-382.