Abstract
Applying bioactive ingredients in the formulation of foods instead of artificial preservatives is problematic because bioactive ingredients are unstable and sensitive to environmental conditions. The present study aimed to control the antioxidant activity of green tea extract (GT) through encapsulating in chitosan nanoparticles (CS-NP). The synthesized nanoparticles were analyzed by using scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FT-IR), and X-ray diffraction (XRD). The encapsulation efficiency (EE), particle size, zeta potential, and polydispersity index (PDI) of GT-loaded CS-nanoparticles (CS-NP-GT) were assessed. Based on the results, the particle size and zeta potential related to the ratio of CS to GT of 1 : 0.5 were obtained as 135.43 ± 2.52 nm and 40.40 ± 0.2 mV, respectively. Furthermore, the results of FT-IR and XRD confirmed the validity of encapsulating GT in CS-NP. In addition, the antioxidant activity of GT increased after nanoencapsulation since the IC50 value of CS-NP-GT decreased to 6.13 ± 0.12 μg/ml. Finally, applying these particles for delivering GT polyphenols in foods is regarded as promising.
Highlights
During the past few decades, the trend of using natural antioxidants and plant-derived extracts instead of chemical preservatives and synthetic antioxidants for extending the shelf life of food products has received increased attention [1]. e green tea extract derived from Camellia sinensis L. leaf is rich in bioactive compounds with high antioxidant activity and healthy properties [2]
Decreasing zeta potential which occurs by loading more green tea extract (GT) in chitosan nanoparticles (CS-NP) may be related to the reduction of free amine groups in the surface of CS-NP due to their interaction with GT. is decreasing trend of zeta potential and increasing particle size were reported after loading clove essence [14], ellagic acid [15], and carvacrol [11] in nanoparticles
Total Phenolic Content (TPC) increased after encapsulating due to the addition of the hydroxyl groups produced in sonication step to the aromatic ring of phenolic compounds [32]. Plants such as GT possess wonderful functional properties, applying these properties in foods necessitates the use of some methods such as nanoencapsulation for increasing the power of their active components and preventing organoleptic changes in foods. e results indicated that GT was successfully loaded in CS-NP
Summary
During the past few decades, the trend of using natural antioxidants and plant-derived extracts instead of chemical preservatives and synthetic antioxidants for extending the shelf life of food products has received increased attention [1]. e green tea extract derived from Camellia sinensis L. leaf is rich in bioactive compounds (polyphenols) with high antioxidant activity and healthy properties [2]. E green tea extract derived from Camellia sinensis L. leaf is rich in bioactive compounds (polyphenols) with high antioxidant activity and healthy properties [2]. Using catechins as natural antioxidants in food industry is limited due to chemical instability and high sensitivity to factors such as temperature, light, oxygen, enzymes, alkaline pH, and change in the aroma and flavour of food materials [5]. E chitosan nanoparticles (CS-NP) having a controlled shape and size can carry sensitive compounds, such as catechins, and protect them against destructive factors in food systems through encapsulation [6]. Chitosan (CS) polymer with excellent properties such as biodegradation, biocompatibility, cationic charge, and intrinsic antimicrobial potential is used as a carrier and wall to create and develop nanogels systems [7]. Cross-linking methods are different, such as ionic cross-linking, cross-linking polymerization, radiation cross-linking, and functional group cross-linking [8]
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