Low Molecular Weight Kappa-Carrageenan Based Microspheres for Enhancing Stability and Bioavailability of Tea Polyphenols

Tea polyphenols (TP) are a widely acknowledged bioactive natural product, however, low stability and bioavailability have restricted their application in many fields. To enhance the of TP under certain moderate conditions, encapsulation technique was applied. Kappa–Carrageenan (KCG) initially degraded to lower molecular weight KCG (LKCG) by H2O2, selected as wall material coat TP. The obtained LKCG (Mn = 13,009.5) revealed narrow dispersed fragments (DPI 1.14). FTIR NMR results demonstrated that main chemical structure remained unchanged after degradation. Subsequently, LK-CG were mixed homogenized form LK-CG-TP microspheres. SEM images microspheres regular spherical shape smooth surface with mean diameter 5–10 μM. TG DSC analysis indicated exhibited better thermal compared free release profile simulated gastric fluid (SGF) showed slowly capacity during tested 180 min final rate 88.1% digestion. Furthermore, vitro DPPH radical scavenging experiments had an enhanced equal concentration These feasible for protection delivery might extensive potential applications other components.