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Alginate edible films as delivery systems for green tea polyphenols

Lookup NU author(s): Dr Piergiorgio GentileORCiD

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This work is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0).

Abstract

© 2024 The Authors. This study investigated the potential of alginate edible films to act as vehicles for the delivery of polyphenols to the intestinal tract. Sodium alginate (0.5–2% w/v) and green tea extract (GTE, 25–50% w/w) were combined to form films with different microstructural properties via the casting method, where their physical, mechanical and barrier properties were analysed. Release studies into a 50% ethanol (v/v) food simulant and under simulated in vitro digestion were also conducted, and the resulting kinetics of polyphenols release was investigated. Composite alginate films with 25% w/w GTE (E∼2500 MPa; EAB∼14%; k∼0.04) showed significantly enhanced mechanical properties and slower rates of polyphenol release than samples with 50% w/w GTE (E∼6000 MPa; EAB∼6%; k∼0.18). Polyphenols entrapped within the 2% alginate – GTE films were successfully released during digestion (∼54%), demonstrating their bioaccessibility and availability for absorption by the gastrointestinal tract. The bioaccessibility of green tea polyphenols was significantly enhanced by films with good sustained-release effect (2% alginate – GTE, C/C0 = 54.41 ± 0.75%) respect to the free GTE (C/C0 = 33.73 ± 6.57%). These findings highlight the versatility of bioactive alginate edible films and create a blueprint for the design of sustainable active packaging alternatives with dual functionality.

Publication metadata

Author(s): Benlloch-Tinoco M, Gentile P, Taylor L, Giron-Hernandez J

Publication type: Article

Publication status: Published

Journal: Food Hydrocolloids

Year: 2025

Volume: 158

Print publication date: 01/01/2025

Online publication date: 13/08/2024

Acceptance date: 10/08/2024

Date deposited: 04/09/2024

ISSN (print): 0268-005X

ISSN (electronic): 1873-7137

Publisher: Elsevier BV

URL: https://doi.org10.1016/j.foodhyd.2024.110518

DOI: 10.1016/j.foodhyd.2024.110518

Data Access Statement: Data will be made available on request.

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