Nano-encapsulation of catechin in starch nanoparticles: Characterization, release behavior and bioactivity retention during simulated in-vitro digestion

Mudasir Ahmad; Priti Mudgil; Adil Gani; Fathalla Hamed; F A Masoodi; Sajid Maqsood

doi:10.1016/j.foodchem.2018.07.024

Nano-encapsulation of catechin in starch nanoparticles: Characterization, release behavior and bioactivity retention during simulated in-vitro digestion

Food Chem. 2019 Jan 1:270:95-104. doi: 10.1016/j.foodchem.2018.07.024. Epub 2018 Jul 5.

Authors

Mudasir Ahmad¹, Priti Mudgil², Adil Gani³, Fathalla Hamed⁴, F A Masoodi⁵, Sajid Maqsood⁶

Affiliations

¹ Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain 15551, United Arab Emirates; Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India.
² Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain 15551, United Arab Emirates.
³ Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India. Electronic address: adil.gani@gmail.com.
⁴ Department of Physics, College of Science, United Arab Emirates University, Al Ain 15551, United Arab Emirates.
⁵ Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India.
⁶ Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain 15551, United Arab Emirates. Electronic address: sajid.m@uaeu.ac.ae.

PMID: 30174096
DOI: 10.1016/j.foodchem.2018.07.024

Abstract

Novel starch-based nanoparticles from three sources: horse chestnut (HSC), water chestnut (WSC) and lotus stem (LSC) were prepared for nano-encapsulation of catechin. Average particle size of HSC, WSC and LSC based nano-particles were 322.7, 559.2 and 615.6 nm with encapsulation efficiency of 59.09, 48.30, and 55.00% and negative zeta potential of -18.05, -21.5 and -18.05 mv, respectively. Structural, physical and thermal properties were characterized by fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), X-ray diffraction (XRD) and differential scanning calorimetry (DSC). SEM revealed capsule formation with entrapped catechin, while broad characteristic peaks at 3475, 1650, 1383, 1148, 1083 and 790 cm^-1 depicts encapsulation of catechin in starch nanoparticles without any evident interaction. XRD showed loss of crystallinity after encapsulation. Higher content of catechin in intestinal juice ensured controlled release in intestine. Bioactive properties were retained at higher level in encapsulated catechin compared to free catechin upon in-vitro digestion.

Keywords: Bioactivity; Catechin; In-vitro digestion; Nano-encapsulation; Starch.

MeSH terms

Calorimetry, Differential Scanning
Catechin / chemistry*
Nanoparticles / chemistry
Particle Size
Spectroscopy, Fourier Transform Infrared
Starch / chemistry*
X-Ray Diffraction

Substances

Catechin
Starch