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《The Food Industry》 2014-11
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Study on Microencapsulation of Green Tea Polyphenols and Its Releasing Property

Li Chao;College of Food Engineering Xuzhou Institute of Technology;  
The microencapsulation of green tea polyphenols was studied, according to the single factor experiments and Box-Behnken design, and then the releasing property of microencapsulation was evaluated. The results showed that the best optimum conditions were obtained as follows: mass concentration of sodium alginate 2.59%, mass concentration of chitosan 1.10% and mass concentration of calcium chloride 0.79%, respectively.Under the above-mentioned conditions, the actual embedding rate was 67.88%. This method was simple, efficient and suitable for preparing the microencapsulation of green tea polyphenols. And the microencapsulation products of green tea polyphenols had very good releasing property in simulated gastric and simulated intestinal environment.
【Fund】: 国家星火计划项目(2013GA690418);; 徐州市科技计划项目(XZZD1307)
【CateGory Index】: TQ28;TS272.51
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