Application of spray-coagulation method to microencapsulate catechin having in view cosmetic, pharmaceutical or nutraceutical areas
Artigo de Conferência
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resumo
Catechin is a polyphenolic compound of the flavonoid family and a product of the secondary
metabolism of various plants [1 ]. Antioxidant and chelating properties are attributed to catechin, as
well as to other flavonoids, due to their aromatic hydroxyl groups. The presence of these bioactive
components in diets rich in vegetables offers a protective effect in human health, including
prevention of cardiovascular disorders and certain cancers, and in the ageing process itself. When
ingested, catechin undergoes a process of metabolism that changes its structure affecting the
antioxidant properties [2]. Microencapsulation can be used to overcome this problem offering
protection by means of a cover material and enabling its controlled release over time or selectively
to an intended target [3].
In this study catechin was microencapsulated in an alginate matrix by using a spray-coagulation
technique. Briefly, a sodium alginate solution (4%, w/v) containing catechin was prepared under
stirring at ambient temperature by using a ratio catechin:alginate of 25:400 (w/w). The solution
was atomized in a Nisco Var J30 unit and microspheres consolidated upon contact with a solution
of CaCI2 (4%, w/v), recovered by decantation and washed with deionized water. In order to control
the process, microspheres formation was followed by optical microscopy (OM), and catechin loss
evaluated after consolidation/washing steps.
In conclusion, alginate-based microspheres loaded with catechin were efficiently produced. The
obtained microspheres have a medium particle size comprised between 73 and 341 1-Jm and
encapsulation efficiency was estimated as 87%. Overall, catechin was microencapsulated with
success, and can be incorporated in different formulations in order to apply its antioxidant
properties in cosmetic, pharmaceutical or nutraceutical areas. The work will proceed by evaluating
the protective effect of the used microencapsulation process on catechin antioxidant properties.
