Nanoencapsulation of green tea extract using maltodextrin and its characterisation.

Sadaf Parvez, Idrees Ahmed Wani, F A Masoodi

Food chemistry 2022 Aug 01

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Nano-particles of green tea extract were prepared by ultrasonication, encapsulated in maltodextrin and were subjected to freeze drying to produce nanoencapsulated powders. Different proportions of 30 % solution of maltodextrin and dry tea extract (1:5; 1:10, 1:15) were combined with a small molecule surfactant (Tween 40). Average particle size of 1:5, 1:10, 1:15 based nano-particles were 380.34, 390.26 and 520.45 nm with encapsulation efficiency of 41.27, 45.92 and 57.51% and with negative surface charge of -22.04, -16.40 and -14.91, respectively. Scanning electron microscopy revealed irregular shapes of nanoencapsulated freeze dried powders with variation in appearance. X-ray diffraction patterns showed very low degree of crystanillity after encapsulation. The nanoencapsulated powders showed characteristic bands in infra-red spectra at ∼ 3200, ∼1600 and ∼ 1140 cm1. Nanocapsules displayed controlled release when compared to free green tea extract under simulated intestinal conditions and all the data showed good correlation with zero order kinetics. Copyright © 2022 Elsevier Ltd. All rights reserved.

Citation

Sadaf Parvez, Idrees Ahmed Wani, F A Masoodi. Nanoencapsulation of green tea extract using maltodextrin and its characterisation. Food chemistry. 2022 Aug 01;384:132579