Encapsulation of catechin in electrosprayed food-grade particles

The encapsulation of catechin (EGCG) in protein-cellulose particles obtained by the electrospraying technique was studied. The produced particles varied in size ranging from 180 to 240 nm and polydispersity with a PDI of 1 to 1.5. The encapsulation efficiency of EGCG yielded relatively high values up to 98% using the HPLC technique, while UV–Vis was used as a complementary and accessible method. The EGCG degradation of the particles stored under various conditions was also studied. EGCG in the particles was more stable when stored at low relative humidity (RH). When EGCG was loaded in WPI-BC particles, it was protected against heating, moisture and dissolution. The results show a great potential of using the WPI-BC particles as carriers for EGCG. These findings provide new insight on the potential applications of electrospraying as a promising method for the production of edible particles, an outcome that could be beneficial for encapsulation applications.