The instability of catechins (CT) is currently a challenge for their application in the food industry. This study explored whether or not the protective effects of liposome encapsulation on CT could enhance the role of CT as antioxidants in reducing nitrosamines (NAs) in traditional Chinese bacon (TCB). The samples were further characterized by the analysis of volatile compounds, color parameters, and texture profile during storage to assess the effects of catechin liposomes (CTL) on TCB. Results showed that the increase in NAs in fried TCB was strongly dependent on the storage time. CTL could reduce the production of NAs in fried TCB (40.45%) more strongly than CT (15.13%) after 49 days of storage. Higher phenol contents were found in CTL (1515.25 × 106 area unit (AU)) than those in control (1451.73 × 106 AU) and CT (1391.10 × 106 AU) TCB at the end of storage. The addition of antioxidants increased (p < 0.05) a* values in the following order: CTL > CT > control with mean values of 6.54, 5.09, and 3.92, respectively, after 49-day storage. Conversely, the addition of CTL decreased (p < 0.05) the hardness of TCB. Encapsulating CT in the liposomes can effectively reduce the NAs in TCB and positively affect its quality. This technique may guide the potential application of liposomes in the meat industry.
Meng Shi,Dan-Yang Ying,Mya Myintzu Hlaing,Jian-Hui Ye,Luz Sanguansri,Mary Ann Augustin
Novel delivery systems for epigallocatechin gallate (EGCG) were developed using broccoli by-products and their fractions as carriers. Puree and pomace from broccoli by-products had higher adsorption capacities for EGCG than juice at 25 °C (43.20 mg g −1 , 39.47 mg g −1 and 25.22 mg g −1 dry weight for pomace, puree and juice respectively). Chemical sorption is the rate-controlling step for EGCG-broccoli interactions. Langmuir and Freundlich models well described the adsorption of EGCG onto puree and pomace. FTIR results indicated that EGCG-puree had stronger interaction than EGCG-pomace. When the same level of EGCG (∼26 mg) was added to different matrices, more EGCG (∼20%) was recovered from the in vitro digestion system of EGCG-loaded puree than from the EGCG-loaded pomace (14%) and neat EGCG (9%). The antioxidant capacity of the whole digesta was positively correlated with the EGCG levels. Broccoli by-products are promising carriers for delivering and stabilizing EGCG through gastrointestinal digestion.
Yongsheng Ni,Wanmei Lin,Ruojun Mu,Chunhua Wu,Zheya Lin,Su Chen,Jie Pang
The exploration of methods to produce biomaterials with antibacterial properties in ultra-small scales is of great scientific and technological interest. Here, we reported a microfluidic spinning approach to prepare a novel film combined with konjac glucomannan (KGM), polyvinylpyrrolidone (PVP), and epigallocatechin gallate (EGCG). The film was characterized by scanning electron microscopy, Fourier transform infrared spectroscopy, X-ray diffraction, and thermogravimetric analysis. This film was transparent, orderly, thermally stable, and uniform in size, with an average width less than 1 μm. Also, the film exhibited excellent antibacterial efficiency (97.1% against E. coli , 99.7% against S. aureus , 97.3% against S. enterica and 99.9% against B. subtilis ) in our antibacterial test. In addition, the film promoted wound healing with the advanced development of neovascularization and hair follicles. This strategy provides a facile and green pathway for the construction of biomaterial films for medical applications.
危险品化学品经营许可证（带存储）