Use of starch inclusion complexes for improved delivery of dietary polyphenols to the oral cavity by chewing gum

Open Access
Blair, Debie Wesley
Area of Honors:
Food Science
Bachelor of Science
Document Type:
Thesis Supervisors:
  • Joshua D Lambert, Thesis Supervisor
  • Gregory Ray Ziegler, Thesis Supervisor
  • Gregory Ray Ziegler, Honors Advisor
  • Joshua D Lambert, Faculty Reader
  • John D Floros, Faculty Reader
  • starch inclusion complexes
  • polyphenols
  • beta-carotene
  • oral cancer
  • chewing gum
Starch inclusion complexes can increase the stability, dispersibility, and quite possibly bioavailability, of bioactive guest compounds encapsulated within a starch helix. It has long been speculated that these complexes, much like those between small molecule drugs and cyclodextrins, could be used for controlled release of bioactive compounds. Bhosale and Ziegler (unpublished) successfully encapsulated beta-carotene in a starch inclusion complex, which increases its dispersibility in water, protects the compound from degradative reactions, and also provides a means for controlled release of this sensitive hydrophobic compound. However, the effect on bioavailability was not determined. Like beta-carotene, green tea polyphenols, currently of interest for their therapeutic potential against oral cancer, are sensitive to oxidation. The main objective of this experiment is to make a starch inclusion complex with green tea polyphenols as the bioactive guest component, and then incorporate it into chewing gum as an oral delivery vehicle. This honors thesis comprises a review of the literature pertinent to this objective.