USE OF STARCH INCLUSION COMPLEXES FOR IMPROVED DELIVERY OF DIETARY POLYPHENOLS TO THE ORAL CAVITY BY CHEWING GUM
Open Access
- Author:
- Blair, Debie Wesley
- Graduate Program:
- Food Science
- Degree:
- Master of Science
- Document Type:
- Master Thesis
- Date of Defense:
- November 12, 2010
- Committee Members:
- Gregory Ray Ziegler, Thesis Advisor/Co-Advisor
Gregory Ray Ziegler, Thesis Advisor/Co-Advisor
Joshua D Lambert, Thesis Advisor/Co-Advisor - Keywords:
- starch inclusion complex
chewing gum
dietary polyphenols
bioavailability
release
oral cavity - Abstract:
- Starch inclusion complexes can increase the stability, dispersibility, and quite possibly bioavailability, of bioactive guest compounds encapsulated within a starch helix. Bhosale and Ziegler (unpublished) successfully emulsified beta-carotene into a starch inclusion complex, which increased its dispersibility in water, protected the compound from degradative reactions, and also provided a means for controlled release of this sensitive hydrophobic compound. In this thesis, the overall effectivenesss of chewing gum as a delivery vehicle for bioactive polyphenols found in green tea was investigated. In order to fully understand this delivery method, the release of the catechins from three different gum treatments were measured by HPLC. The inhibitory effect that green tea catechins may have on amylase activity was tested to evaluate the effect of starch addition to the gum base. Lastly, the effect of the complex on bioavailability of bioactive components was investigated in-vivo by dosage in 72 male CF-1 mice and HPLC analysis of beta-carotene absorption in plasma and fecal samples. Overall, the results of these studies support the need for further investigation of the use of chewing gum and starch inclusion complexes as a delivery vehicle for bioactive components. There is no evidence of interference by tea polyphenols on the breakdown of starch by amylase and hence the release of the bioactive components into the body. Although the physical mixture of starch, tea polyphenols and ascorbyl palmitate into chewing gum possessed the highest Cmax, the mixture of starch-ascorbyl palmitate complex and tea polyphenols could be the most effective treatment in relation to both possible organoleptic properties as well as total release of bioactive components when compared to gum with tea polyphenols alone.