Improving the stability and bioavailability of tea polyphenols by encapsulations: a review
ABSTRACT: Tea polyphenols (TPPs) have attracted significant research interest due to their health benefits. However, TPPs are sensitive to certain environmental and gastrointestinal conditions and their oral bioavailability was found to be very low. Delivery systems made of food-grade materials have...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2022-05-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453021001397 |
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| author | Zhiya Yin Ting Zheng Chi-Tang Ho Qingrong Huang Qingli Wu Man Zhang |
| author_facet | Zhiya Yin Ting Zheng Chi-Tang Ho Qingrong Huang Qingli Wu Man Zhang |
| author_sort | Zhiya Yin |
| collection | DOAJ |
| description | ABSTRACT: Tea polyphenols (TPPs) have attracted significant research interest due to their health benefits. However, TPPs are sensitive to certain environmental and gastrointestinal conditions and their oral bioavailability was found to be very low. Delivery systems made of food-grade materials have been reported to improve the shelf-life, bioavailability and bioefficacy of TPPs. This review discusses the chemistry of TPPs; the setbacks of TPPs for application; and the strategies to counteract application limitations by rationally designing delivery systems. An overview of different formulations used to encapsulate TPPs is provided in this study, such as emulsion-based systems (liposome, nanoemulsion, double emulsion, and Pickering emulsion) and nano/microparticles-based systems (protein-based, carbohydrate-based, and bi-polymer based). In addition, the stability, bioavailability and bioactivities of encapsulated TPPs are evaluated by various in vitro and in vivo models. The current findings provide scientific insights in encapsulation approaches for the delivery of TPPs, which can be of great value to TPPs-fortified food products. Further explorations are needed for the encapsulated TPPs in terms of their applications in the real food industry as well as their biological fate and functional pathways in vivo. |
| format | Article |
| id | doaj-art-bb2b136242664b1f9b7286ec99bcdabb |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2022-05-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-bb2b136242664b1f9b7286ec99bcdabb2025-02-03T05:14:30ZengTsinghua University PressFood Science and Human Wellness2213-45302022-05-01113537556Improving the stability and bioavailability of tea polyphenols by encapsulations: a reviewZhiya Yin0Ting Zheng1Chi-Tang Ho2Qingrong Huang3Qingli Wu4Man Zhang5Department of Food Science, Rutgers University, NJ 08901, USA; New Use Agriculture and Natural Plant Products Program, Department of Plant Biology, Rutgers University, NJ 08901, USADepartment of Food Science, Rutgers University, NJ 08901, USADepartment of Food Science, Rutgers University, NJ 08901, USADepartment of Food Science, Rutgers University, NJ 08901, USADepartment of Food Science, Rutgers University, NJ 08901, USA; New Use Agriculture and Natural Plant Products Program, Department of Plant Biology, Rutgers University, NJ 08901, USA; Department of Medicinal Chemistry, Rutgers University, NJ 08854, USA; Center for Agricultural Food Ecosystems, The New Jersey Institute for Food, Nutrition and Health, Rutgers University, NJ 08901, USADepartment of Food Science, Rutgers University, NJ 08901, USA; Corresponding authors at: Department of Food Science, Rutgers University, NJ 08901, USA.ABSTRACT: Tea polyphenols (TPPs) have attracted significant research interest due to their health benefits. However, TPPs are sensitive to certain environmental and gastrointestinal conditions and their oral bioavailability was found to be very low. Delivery systems made of food-grade materials have been reported to improve the shelf-life, bioavailability and bioefficacy of TPPs. This review discusses the chemistry of TPPs; the setbacks of TPPs for application; and the strategies to counteract application limitations by rationally designing delivery systems. An overview of different formulations used to encapsulate TPPs is provided in this study, such as emulsion-based systems (liposome, nanoemulsion, double emulsion, and Pickering emulsion) and nano/microparticles-based systems (protein-based, carbohydrate-based, and bi-polymer based). In addition, the stability, bioavailability and bioactivities of encapsulated TPPs are evaluated by various in vitro and in vivo models. The current findings provide scientific insights in encapsulation approaches for the delivery of TPPs, which can be of great value to TPPs-fortified food products. Further explorations are needed for the encapsulated TPPs in terms of their applications in the real food industry as well as their biological fate and functional pathways in vivo.http://www.sciencedirect.com/science/article/pii/S2213453021001397Tea polyphenolsEncapsulationStabilityBioavailabilityBioefficacy |
| spellingShingle | Zhiya Yin Ting Zheng Chi-Tang Ho Qingrong Huang Qingli Wu Man Zhang Improving the stability and bioavailability of tea polyphenols by encapsulations: a review Food Science and Human Wellness Tea polyphenols Encapsulation Stability Bioavailability Bioefficacy |
| title | Improving the stability and bioavailability of tea polyphenols by encapsulations: a review |
| title_full | Improving the stability and bioavailability of tea polyphenols by encapsulations: a review |
| title_fullStr | Improving the stability and bioavailability of tea polyphenols by encapsulations: a review |
| title_full_unstemmed | Improving the stability and bioavailability of tea polyphenols by encapsulations: a review |
| title_short | Improving the stability and bioavailability of tea polyphenols by encapsulations: a review |
| title_sort | improving the stability and bioavailability of tea polyphenols by encapsulations a review |
| topic | Tea polyphenols Encapsulation Stability Bioavailability Bioefficacy |
| url | http://www.sciencedirect.com/science/article/pii/S2213453021001397 |
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