Catechin is astringent in taste, sparingly soluble in water and sensitive to oxygen, light and pH. These properties restrict its application in food products. The present study investigated the stability of inclusion complex (IC) and catechin in various food matrices and investigated in vitro recovery profile of catechin and IC in liquid, semi-solid and solid food matrices. Besides, the sensory profile of IC added yogurt was also determined. Results showed that IC and catechin was more stable in solid matrix compared to semi-solid and liquid matrices. IC added in milk and yogurt show the highest percentage recovery of catechin compared to IC added in cheese and catechin added in all the matrices in in vitro digestive system. Through IC, β-CD masked the bitterness of catechin. These results suggest that protection of antioxidant such as catechin by β-CD inclusion complex may have applications in functional foods and health supplements.

儿茶素味涩，微溶于水，对氧气，光线和pH敏感。这些性质限制了其在食品中的应用。本研究调查了各种食品基质中包合物和儿茶素的稳定性，并研究了液体，半固体和固体食品基质中儿茶素和IC的体外回收率。此外，还确定了添加IC的酸奶的感官特征。结果表明，与半固体和液体基质相比，IC和儿茶素在固体基质中更稳定。与体外所有奶酪中添加的奶酪和儿茶素中添加的IC相比，牛奶和酸奶中添加的IC显示儿茶素的回收率最高。消化系统。β-CD通过IC掩盖了儿茶素的苦味。这些结果表明，β-CD包合物可以保护儿茶素等抗氧化剂，可用于功能性食品和保健品。