Microencapsulation of catechin with cyclodextrin for functional food development

The antioxidant catechin is astringent in taste, sparingly soluble in water and sensitive to oxygen, light and pH. These properties can restrict its application in food products. A finishing formulation that is capable of protecting catechin is needed to deliver this antioxidant to its physiological targets with minimal loss of bioactivity. The present study has investigated environmental and physiological parameters related to the stability of encapsulated catechin within β-cyclodextrin in common food matrices, with a view to developing new functional foods and health supplements.