Abstract
Epigallocatechin gallate (EGCG) - the primary polyphenol found in green teaextract is one of the widely researched polyphenolic compounds in food industry due toits strong anti-oxidant properties. The propensity of EGCG to interact non-covalentlywith macromolecules like proteins and polymers has been well documented. Here wepresent the review of the formation of colloidal particles from non-covalent interactionsof EGCG with cellulose derivative which could be further utilized to generate novelmicro-structures for encapsulation applications.
| Original language | English |
|---|---|
| Title of host publication | Green Tea |
| Subtitle of host publication | Varieties, Production and Health Benefits |
| Publisher | Nova Science |
| Pages | 151-165 |
| Number of pages | 15 |
| ISBN (Print) | 9781622575626 |
| Publication status | Published - Jan 2013 |