Polyphenols encapsulation by electrostatic complex formation with β-lactoglobulin and gelatin

S,D, RODRÍGUEZ; M. VON STASZEWSKI; A.M.R. PILOSOF

París

Simposio; 6th International Symposium on Delivery of Functionality in Complex Food Systems; 2015

Natural polyphenols are valuable compounds possessing scavenging properties towards radical oxygen species, and complexing properties towards proteins. These abilities make polyphenols interesting for the treatment of various diseases like inflammation or cancer, but also for anti-ageing purposes in cosmetic formulations, or for nutraceutical applications. Unfortunately, these properties are also responsible for a lack in long-term stability, making these natural compounds very sensitive to light and heat. Moreover, many of these molecules possess a very astringent and bitter taste, which limits their use in food or in oral medications. To circumvent these drawbacks, delivery systems have been developed, and among them, encapsulation would appear to be a promising approach. In this work we intended to develop nano and microcarriers for polyphenols using two types of proteins with different isoelectric points (pI). The objective is to create two biopolymer layers around the polyphenols by electrostatic complex formation.